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!


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)


  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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!


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!


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!


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


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. 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

  2. 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.

  3. 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.

  4. 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.

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

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

  7. First of all, happy blog birthday! Second, you have more baking talent in your pinky than I do in my entire body! This cake roll looks gorgeous! Awesome job girl, and I’m looking forward to your next two years!

    xoxo Liz

  8. Happy Blog-thday (Blogday? Blirthday? You get the idea) Aimee! I’ve enjoyed reading your posts and drooling over your fudges for ages heehee but it’s awesome to celebrate with this fabulous cake!

  9. I was going back through all of my post I missed reading because of the long weekend and this one kept coming to my mind that I need to come see and read because anything funfetti gets my attention. You celebrated 2! That is so great! And I was happy to do 6 months. LOL! So congratulations, your work is amazing and I look forward to each new post!

  10. Congrats on 2 years!!!!!!!!!! I really wish I could have spent some time with you at Food Blog Forum! So sad you couldn’t be there. We’ll connect soon hopefully! And this cake roll ricks my world- I’m a vanilla girl through and through.

  11. Congrats on 2 years! And what a wonderful way to celebrate. I’ll take 3 slices, please 🙂

  12. I love tip 2 and 3. When making a pumpkin roll, it’s always the most stressful situation flipping it over, glad someone else feels that way!

    Happy Birthday, going to make this cake roll, funfetti is my favorite! I will eat a piece in your honor!

  13. Love the roll! I’ve tried once before and was tremendously unsuccessful.

    And CONGRATS on 2 years! That’s a huge deal that I think only bloggers can truly appreciate. You do an awesome job and I hope to continue following what you do for years to come!

    1. Thank you!
      Give this recipe a try, I haven’t had a problem at all (and have made a few other variations of the base recipe)!! No crumbling 🙂

  14. So cake rolls give me the heebie jeebies. There’s something so intimidating and austere about a rolled cake. It’s like, defying the laws of physics AND looking pretty at the same time. While I would probably fail miserably at making it, I can guarantee I would succeed 100% at eating it and THAT FROSTING!! <3

    1. Oh Hayley, you always crack me up with your comments. Austere cake rolls. LOVE it. Can’t wait to meet you next week. EEEEKKKKK.

    1. Thanks Julie! So happy to have “met” you through blogging. Hopefully one day we will actually meet!! Thanks for stopping by and leaving sweet comments too 🙂

  15. The perfect cake for the occasion! Happy blogiversary Aimee!!! So happy to have found your blog and all it’s amazing treat! Even happier to have been able to meet you! Looking forward to the next Shugary year!

  16. Congrats on 2 delicious years. I am so glad you blog so I can drool over all your recipes. This one is seriously amazing. I need to make this as soon as possible.

  17. Happy blog birthday!!! Your cake looks amazing! I have always wanted to do a roll cake. Yours looks so light and fluffy!!! Oh and pretty too!!

    1. This recipe is pretty fool proof, no cake breaking for me! Thanks so much for stopping by Jennifer!

    1. Thanks Eva! I’m so glad to have “met” you through this blog! Thanks for always taking the time to comment 🙂

  18. Happy 2 year blog birthday!!! I am so happy to call you my blog bestie and one of my real life besties too!! We share so many of the same likes and passions, and I am so thankful blogging brought us into each other’s lives! Love ya girl!!! Now this cake…this is so fun and I love that you photographed it with the 2 candles. So fun!!!!

  19. Happy 2 year Anniversary! That sounds like a lifetime, since I’ll just be celebrating my 3 month Anniversary in two days. Such a gorgeous “happy” cake. Who doesn’t love sprinkles?

  20. Happy, happy blogiversary! I know that I certainly hope you are around for years to come sharing awesome recipes!

    1. Awww Keri, you’re too sweet! Thanks for visiting on a regular basis, I truly appreciate it 🙂

  21. Ha! Tip #3. SO totally true. 🙂 LOVE this cake roll! I’m slightly obsessed with them and thinking of all sorts of variations!

    1. You make beautiful cake rolls Dorothy! Thanks for your friendship, I can’t wait to meet you next week. OMG NEXT WEEK!!!!!

    1. Hmmmm, tomorrow is a Wednesday. that’s a perfectly good excuse to make a cake, in my opinion 🙂

  22. Congrats on 2 yrs! I swear I thought your blog was like 4-5 years old! Wow, Aimee! You have done SO MUCH in 2 yrs! amazing!!!!!

    And this cake roll (and your tips – very helpful!) look wonderful. That filling…I need that!

    1. Awww you’re too sweet Averie! Nope, just two years as a food blogger. I did have a previous family blog that merged over unfortunately..so you may see the occasional link below to a family thing!
      thanks for all the sweet comments and support! hopefully one day we will meet 🙂

  23. Congrats on the two years!!! This cake roll looks super yummy, fluffy, and easy. Now, I have tried on an off for a few years now to make cake rolls only to have them fall apart when rolling no matter the amount of tips I had to try. Of course, I will try again and again. Besides, they never go to waste…they taste very good crumbled up! 🙂

    1. I’ve had so many fails too Lisa (which turned into many a trifle). This recipe is pretty fool proof, I’ve made a few times!! good luck 🙂

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