Funfetti Cake Roll Recipe
A Funfetti Cake Roll It’s the kind of dessert that instantly feels festive, fun, and totally party-worthy—without requiring bakery-level skills.
This cake recipe is a light, tender sponge cake filled with creamy frosting and rolled into a colorful swirl packed with sprinkles.
The classic birthday-cake flavor makes it a hit for celebrations of all kinds, from holidays to parties to any moment that needs a cheerful, homemade dessert.
It’s eye-catching, surprisingly easy, and guaranteed to bring a little extra joy to the table.
What is Funfetti Flavor?
It’s the classic “birthday cake” taste — a sweet, buttery vanilla base with colorful sprinkles baked in. As the sprinkles melt, they create tiny bursts of sugary flavor and add a playful pop of color that makes the cake feel festive and nostalgic.
How to Make a Funfetti Cake Roll
- Prepare a parchment lined 11×17 baking sheet. Be sure to leave a couple of inches extending over the short sides so you can easily lift and roll the cake without tearing it.
- Mix a simple vanilla batter with milk, egg whites, extracts, oil, and sprinkles.
- Once it’s warm—not hot—you’ll roll it up in the parchment to help it hold its shape, then let it cool completely.
- After mixing the cream cheese frosting, gently unroll the cake, spread on a thin layer, and roll it back up tightly.
- Chill the filled roll, frost the outside, and add piped decorations and extra sprinkles.
- Chill before slicing with a serrated knife because a cold cake roll cuts cleanly.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Farberware Nonstick Bakeware, Nonstick Cookie Sheet / Baking Sheet – 11 Inch x 17 Inch, GrayUnbleached 15 x 200 ft Parchment Baking Paper Roll – 250 Sq.Ft for Baking, Cooking, Grilling, Air Fryer and Steaming
Ateco Ultra Offset Spatula with 4.25
Cake Mate Christmas Rainbow Sprinkles with resealable lid – Delicious Dessert Sprinkles for Ice Cream, Cookies, Baked Goods, Donuts 10.5 oz Tub (Rainbow Jimmies)
It was likely too cool when you tried rolling or overbaked. Rolling while warm and baking just until it springs back prevents cracking.
Yes! The roll can be made, filled, wrapped, and chilled up to 24 hours in advance. Add decorations right before serving.
Absolutely. Freeze the filled but unfrosted roll tightly wrapped for up to 2 months. Thaw in the fridge, then frost.
No—any light, spreadable filling works. Buttercream, whipped cream, or even a flavored frosting are great options.
Not exactly. It does have sprinkles, but the flavor is a big part of what makes it distinct. This style of cake is known for its buttery vanilla “birthday cake” taste, and the sprinkles melt slightly into the batter as it bakes, adding little bursts of sweetness and color. So while sprinkles are essential, the signature flavor comes from a combination of vanilla, butter, and that nostalgic party-cake vibe—not just the mix-ins.
Be sure to check out these great ideas too if you’re looking for more fun and flavorful inspiration.
- A Pumpkin Roll is a classic fall favorite with a soft sponge and creamy filling that always impresses.
- Birthday Party Snacks offer quick, crowd-pleasing treats perfect for any celebration.
- Birthday Cake Recipes give you plenty of festive options for everything from simple bakes to show-stopping dessert recipes.
Funfetti Cake Roll Recipe
Ingredients
- ½ c unsalted butter softened
- 1 ⅔ c sugar
- 6 egg whites
- 2 c cake flour
- 2 ½ t baking powder
- ½ t salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ¼ c milk
- ¼ c vegetable oil
- ¼ c rainbow sprinkles
- Cream cheese frosting
- Additional sprinkles for decoration
Instructions
- Pre heat oven to 350 degrees. Prep a sheet pan that is approximately 11×17 inches in size.
- Line with a sheet of parchment (with sides extending at least 2 inches over the short edge), spray with some non-stick spray and sprinkle with a little bit of flour.
- Tap off the excess and press the parchment into the corners of the pan.
- In the bowl of a stand mixer, combine the sugar and softened butter and cream until smooth.
- Add in the egg whites, oil, milk, baking powder, salt and cake flavoring. Mix well.
- Stir in the flour and combine until smooth. Stop the mixer when needed, scrape down the sides of the bowl and mix again until thoroughly combined.
- Add in the sprinkles and fold in by hand.
- Pour the cake batter into the prepared pan and spread evenly.
- Bake in a preheated oven for approximately 20-25 minutes.
- The cake is done baking when the cake springs back when touched and is slightly golden brown.
- Remove from the oven and allow to the cake cool for approximately 10 minutes on a cooling rack.
- Once cool enough to touch, but still warm, remove the cake from the pan using the parchment paper.
- Starting on one of the short sides of the cake, fold the end of the parchment over the cake. Then using the parchment, gently fold the cake over itself and roll cake, keeping the parchment as a layer between the cake to prevent sticking.
- Rest the rolled cake seam side down.
- Allow to cool for at least an hour – transferring to the fridge to expedite if desired.
- In the meantime, mix the frosting.
- Once the cake is cooled throughout, gently unroll the cake.
- If it is still warm in the center, reroll and allow to cool for a bit longer.
- Spread a thin layer of frosting using an offset spatula across the surface of the cool rolled-up cake. Reroll the cake from the same short edge you started with – this time, leaving the parchment on the outside of the roll.
- Gently roll the cake and rest the open edge on the bottom.
- Rewrap with the parchment and transfer to the fridge to cool for at least an hour.
- Place a towel over the bowl of frosting until ready to use again.
- Remove the cake roll from the fridge and place on a serving tray.
- Using the remaining frosting, smooth a thin layer over the entire surface.
- Then transfer the remaining frosting to a pastry bag fitted with a large star tip and pipe spiral decorations on top (or similar). Decorate the top of the cake with the extra sprinkles.
- To serve, use a serrated knife to cut slices about ½ to ¾ of an inch thick.
- Store in an airtight container in the fridge for up to 3 days.
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