★★★★★

Vanilla Funfetti Cake Roll

Delicious Vanilla Sponge Cake Roll with homemade Funfetti Whipped Cream filling. Perfect summer dessert!

Vanilla Funfetti Cake Roll: delicious vanilla sponge cake with homemade funfetti whipped cream filling. Perfect summer dessert!

Did you know my little ole blog turned two?

Two years I’ve been doing this blogging thing. I just wanted to say THANK YOU. All of you readers who come and check out my recipes. Read my stories. Laugh with me. Those of you who have become friends in my real life, thank you!

You people get me. You know my LOVE of Rice Krispie Treats. You know I adore using my slow cooker for dinner. You KNOW how I  need coffee daily.

So how about we celebrate with some cake? And sprinkles?

See, I know you too. I knew you would all say YES, as you nod your heads in agreement! (if you’re not doing that it’s okay too, see, it’s my blog and I can dream anything I like here)

Have you made a cake roll before? Here’s TIP#1: don’t use a regular cake mix or cake recipe when making a cake roll. They will fall apart. TIP#2: have your towel with powdered sugar ready when the cake comes out of the oven! TIP#3: Have your broom ready when you spill powdered sugar all over your kitchen trying to flip the towel and cake together.

Vanilla Funfetti Cake Roll: delicious vanilla sponge cake with homemade funfetti whipped cream filling. Perfect summer dessert!

Now that we got the tips out of the way, let me just say I love the lightness of this cake. The spongy vanilla cake with the homemade whipped cream filling is perfect for a summer dessert! You can change it up too by using any color of sprinkles!

Thank you all again for making this a wonderful two years! I can’t wait to see what the next two years will bring!

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Yield: serves 10-12

Vanilla Funfetti Cake Roll

Prep Time 1 hour 30 minutes
Cook Time 11 minutes

Delicious Vanilla Sponge Cake Roll with homemade Funfetti Whipped Cream filling. Perfect summer dessert!

Ingredients

For the cake:

  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup powdered sugar (for dusting towel)

For the filling:

  • 1 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup sprinkles (jimmies)

Instructions

  1. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
  2. In a large mixing bowl beat eggs for 2-3 minutes. Add sugar, water and vanilla and beat an additional minute until fully incorporated. Beat in flour, baking powder and salt. Pour into prepared baking sheet. Bake in a 375 degree oven for 11-13 minutes.
  3. Remove from oven and immediately flip cake onto powdered sugar towel. Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.
  4. To make filling, beat heavy cream for several minutes until soft peaks form. Add in granulated sugar and vanilla and continue beating until desired consistency. Very gently, fold in sprinkles. Try not to over stir the sprinkles or the colors will start to bleed.
  5. When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake without the towel. Sprinkle with extra powdered sugar or sprinkles, if desired. Refrigerate cake on a plate with plastic wrap over the top. Serve and enjoy! This cake is best served within 1-2 days.

I thought it would be fun to share some of my most popular recipes over the past two years. Get your mouse ready to click! Thanks again for all the support, I hope to keep bringing some great recipes to the table…

Apple Nachos: these were a spur of the moment treat I made for my kids two years ago. They were the most popular recipe on my blog in 2011 and 2012!! ENJOY!

Apple Nachos

Thin Mint Puppy Chow: Love the taste of Thin Mint cookies but hate that you can’t eat them all year long? This muddy buddies recipe TASTES like the cookies, but none are actually used. Try it out yourself!

thin-mint-puppy-chow-6

Lemon Cupcakes with Lemon Buttercream: I make a lot of cupcakes, and these are the most requested! This recipes uses my favorite white cake recipe as it’s base. Delish!

lemoncupcake2

Santa Fe Stuffed Peppers: This year I’ve committed to sharing one savory recipe every week. These stuffed peppers really took off, and it’s no wonder. They are so good…and healthy too!

santa fe stuffed peppers

English Toffee: I love making homemade candy. This is a recipe we make in our family every Christmas. We make dozens of batches to share with family and friends. Try it and you’ll understand why one batch is never enough.

english toffee

Reese’s PB Cookie Dough Dip: And of course, I can’t forget this dip. THIS DIP. This is my most popular recipe on the blog, all time. ENJOY!

Peanutbutterreesesdip

Delicious Vanilla Sponge Cake Roll with homemade Funfetti Whipped Cream filling. Perfect summer dessert!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 26, 2013

Comments & Reviews

  1. Happy blogiversary, Aimee! You always have amazing recipes to share and I’m so glad I “found you” last year. 🙂

  2. This cake roll looks awesome!!! Today is my birthday so I may just try to make this just for my special day =)

  3. Coming from Germany it’s called a
    We also make our Torten like for Black Forest Torte with the same dough.
    I use regular granulated sugar on the towel
    and I use half cake flour and half potato starch and only
    1 Tablespoon of warm water.

  4. Hi! I am dying to make this today! However, I only have a 12×17 pan. How do you think that would work? Or, do you think I could do a smaller version in a 9×13?

    1. Hi Cassie,
      I think the bigger sheet might work, you would just have to adjust baking time (lower). Definitely not use the 13×9. Good luck.

  5. I attempted this cake. I’ll admit, it was delicious. But I used a slightly smaller pan and it was thick so when I attempted to roll it, it broke. Next time, I’ll remember the wise words of Sharpay Evans: bigger is better.

  6. I love your delicious vanilla sponge cake roll with funfetti whipped cream.your decorating is so beautifull.i try to make this .thank you so much

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