Have you ever had a cake roll? This Funfetti Sponge Roll is a light, stable, and flavorful confetti sheet cake rolled and filled with light and airy buttercream frosting. It's topped with a thin layer of frosting before being rolled in rainbow sprinkles. This is a unique, fun, delicious, and gorgeous treat to celebrate any occasion.
Making Sprinkle Cake Roll
- Make sheet cake
- Immediately turn hot cake onto a powdered kitchen towel
- Roll cake in the towel
- Allow rolled cake to cool
- Prepare buttercream frosting
- Unroll cake and fill with buttercream
- Reroll cake without the kitchen towel
- Chill cake
- Top cake with remaining frosting
- Roll cake in rainbow sprinkles
Confetti Sponge Cake
Let's get one thing abundantly clear... I am ALL about moist cakes. However, with a jelly roll or cake roll, you can not use your moistest or softest cake, as it will completely fall apart when rolling. This cake is not dry, but it is more spongey than a normal cupcake or cake. This helps the cake roll stay intact!
This Funfetti Sponge Roll uses both all purpose flour and cake flour. The combination of the two creates a light texture that still has enough structure to hold its shape.
This cake is oil-based to aid this cake in both being and staying on the moister side. Not only is the funfetti flavor not sacrificed, but oil is easier to use!
The technique of whipping the eggs is what is classically used in sponge cake. You'll need to whip the eggs together, on their own, for 3 minutes at medium speed. The eggs will turn pale in color, frothy, and almost soupy in texture. You will then add sugar to the egg mixture and beat on medium speed for another 3 minutes. Your cake will not come out properly if you skip these steps.
Rolling the Cake
The most important part about rolling the cake? Rolling it immediately after you remove the cake from the oven.
- While the cake is baking: Prepare a large, thin kitchen towel by generously coating both sides of it with powdered sugar.
- After taking the cake out of the oven: Flip cake onto the prepared towel as soon as you take the cake out of the oven.
- To roll: Take one side of the towel- preferably the sides that lines up closest to the edge of your cake- and begin carefully rolling the cake in the towel. Even if the cake slightly (or more than slightly) cracks while doing this, continue rolling as efficiently as you can. Once fully rolled, use your hands to roll the cake back and forth on your surface to help round it. You can roll the cake every one
- Cool Cake: Cool cake, rolled, in the towel at room temperature. You can roll the cake every once in a while as it's cooling to prevent it from losing its round shape.
Filling and Topping
After your rolled cake has cooled at room temperature, unroll the cake carefully. The cake should not be flat, nor should you try to make it flatter.
Using a knife or spoon, spread ¾ of the buttercream frosting on top of the cake as evenly as you can. This frosting is light, fluffy, and smooth. It makes the perfect, creamiest, and sweetest filling for this cake!
Reroll the cake, without the towel, carefully. This should be much easier than when you initially rolled the cake, as it should naturally want to return to the shape it cooled in.
For best results, chill the cake for 30 minutes before coating with remaining frosting on the top and sides of the cake. To add sprinkles, pour and pat sprinkles on top of the cake, OR pour sprinkles on a sheet pan with sides before rolling the frosted cake in the sprinkles.
Chill the cake roll before serving. The cake is much easier to cut and serve the longer it has been chilled.
Other Funfetti RecipesPrint
This Funfetti Sponge Roll is a light, stable, and flavorful confetti sheet cake rolled and filled with light and airy buttercream frosting. It’s topped with a thin layer of frosting before being rolled in rainbow sprinkles. This is a unique, fun, delicious, and gorgeous treat to celebrate any occasion.
For the Cake
- ½ cup all purpose flour
- ½ cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ⅓ cup rainbow sprinkles
For the Frosting
- ¾ cup unsalted butter, cold
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½-3 tablespoons heavy whipping cream
For the Decoration
- ½ cup rainbow sprinkles for rolling
For the Cake
- Preheat to 350 degrees Fahrenheit and line a jelly roll pan (10×15 inch) with parchment paper. Spray the parchment paper with cooking spray.
- In a medium-sized bowl, whisk all purpose flour, cake flour, baking powder, and salt together.
- In a large bowl, whip eggs on high speed for 3 minutes until light pale in color and soupy in texture.
- Slowly, add sugar while whipping. Beat on high speed for another 3 minutes.
- Add vegetable oil and vanilla extract to the bowl before folding in dry ingredients. After dry ingredients have just incorporated, fold in rainbow sprinkles.
- Transfer batter to prepared pan.
- Bake for 13-17 minutes until the top of the cake springs back when poked and a toothpick inserted into the cake comes out with a few moist crumbs. Overbaking will lead to dry cake.
- Immediately, flip cake onto a thin kitchen towel dusted with powdered sugar on both sides.
- Tightly roll the cake.
- Allow the cake to cool at room temperature. While the cake is cooling, prepare frosting.
For the Frosting
- In a large bowl with a hand mixer or in a stand mixer with a paddle attachment (preferred), beat butter on high speed until smooth. If using an electric mixer, soften butter to room temperature before beating.
- Slowly add powdered sugar to the butter, beating on medium speed. Mixture will be thick and almost yellow in color.
- Add vanilla extract and heavy whipping cream to the frosting. Beat on high speed for 5 minutes until smooth, light, fluffy, and white in color!
- Carefully unrolll the cooled cake roll.
- Spoon ¾ of the buttercream frosting on top of the cake. Reroll the cake, without the towel, still being careful when doing so. This should be much easier than the initial roll, as the cake will naturally want to return to the shape it cooled in.
- Chill cake for 30 minutes to allow the shape to set.
- After chilling, top the cake with the remaining buttercream frosting on the top and sides of the cake roll.
- To add sprinkles, you can do so by pouring and patting the sprinkles into the fresh frosting, or you can add a line of sprinkles to a sheet pan with sides before rolling the cake in the sprinkles.
- Chill cake before serving. The longer it chills before serving, the easier it will be to cut and serve.
- Store covered cake in the fridge for up to 3 days.
Keywords: Vanilla, Sponge, Funfetti, Cake Roll, Swiss Roll, Sprinkle, Confetti