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A slice of vanilla funfetti cake roll with colorful sprinkles, topped with white frosting and more sprinkles, is displayed on a wooden board next to a small bowl of rainbow sprinkles—an irresistible vanilla funfetti cake roll recipe in every bite.

Funfetti Cake Roll Recipe

Make a soft and sprinkle-filled Funfetti Cake Roll at home with easy directions, cooling tips, and a simple frosting to create a fun, party-ready dessert.

Course Cake, desserts
Cuisine American
Keyword birthday cake roll, funfetti cake roll
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author momma lew

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

  1. Pre heat oven to 350 degrees.  Prep a sheet pan that is approximately 11x17 inches in size. 
  2. 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.  
  3. Tap off the excess and press the parchment into the corners of the pan.  
  4. In the bowl of a stand mixer, combine the sugar and softened butter and cream until smooth.  
  5. Add in the egg whites, oil, milk, baking powder, salt and cake flavoring.  Mix well.  
  6. 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. 
  7. Add in the sprinkles and fold in by hand.  
  8. Pour the cake batter into the prepared pan and spread evenly.
  9. Bake in a preheated oven for approximately 20-25 minutes. 
  10. The cake is done baking when the cake springs back when touched and is slightly golden brown. 
  11. Remove from the oven and allow to the cake cool for approximately 10 minutes on a cooling rack. 
  12. Once cool enough to touch, but still warm, remove the cake from the pan using the parchment paper.  
  13. 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.  
  14. Rest the rolled cake seam side down. 
  15. Allow to cool for at least an hour - transferring to the fridge to expedite if desired.  
  16. In the meantime, mix the frosting. 
  17. Once the cake is cooled throughout, gently unroll the cake.  
  18. If it is still warm in the center, reroll and allow to cool for a bit longer.  
  19. 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.  
  20. Gently roll the cake and rest the open edge on the bottom.  
  21. Rewrap with the parchment and transfer to the fridge to cool for at least an hour.  
  22. Place a towel over the bowl of frosting until ready to use again.  
  23. Remove the cake roll from the fridge and place on a serving tray.  
  24. Using the remaining frosting, smooth a thin layer over the entire surface.  
  25. 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.  
  26. To serve, use a serrated knife to cut slices about ½ to ¾ of an inch thick.
  27. Store in an airtight container in the fridge for up to 3 days.