Vanilla Funfetti Cake Roll

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Learn how to make the perfect Vanilla Sponge Cake Roll with homemade Funfetti Whipped Cream filling. Enjoy this rolled cake for a birthday treat or to celebrate any occasion!

Today’s recipe is oozing with childhood nostalgia. If you loved Funfetti cake as a kid, here’s an Funfetti Dip recipe you’ll love just as much as a grown-up!

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

A Cake Roll is a sponge cake that’s baked in a sheet pan, topped with a creamy filling, then rolled into a cylinder. Each slice of cake roll reveals the spiraled layers of filling and cake inside!

Most people think of pumpkin rolls when they think of a cake roll.

Cake rolls like this one are also known as “Swiss rolls” or “roll cakes” depending where you live. When jelly is used instead of a whipped cream filling, this tasty dessert is usually called a jelly roll.

Today’s Vanilla Funfetti Cake Roll starts with a light vanilla sponge cake and a rich whipped cream filling. A generous amount of rainbow sprinkles rolled inside give the Vanilla Cake roll a fun, festive touch!

Ingredient Notes

To make this Funfetti Cake Roll, you’ll need your standard cake baking staples including eggs, sugar, and flour. You will also need these key ingredients for a perfect roll.

  • Vanilla Extract. As the primary flavor of the sponge cake and filling, a good quality pure vanilla extract is essential. Try my Instant Pot Vanilla Extract recipe for this cake if you have time to plan ahead!
  • Heavy whipping cream. Use this to make a fluffy homemade whipped cream to spread across your baked sponge cake.
  • Sprinkles. We used assorted colors of jimmies sprinkles to give this cake roll a classic Funfetti look.
  • Powdered sugar. This is dusted on a dish towel that’s then used to roll up the baked cake. The powdered sugar keeps the warm cake from sticking to the towel. I also use it to garnish the finished cake roll before slicing.

Things You Need To Know

Have you made a cake roll before? Here’s some tips:

  • 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.

Recipe FAQs

Can I use a box mix instead?

No, a boxed mix will NOT work for this cake rolling method! The sponge cake recipe here is specifically formulated to be rolled in to the desired shape.

What size pan is best for making swiss cake roll?

A 15 x 10 inch baking sheet (also called a jelly roll pan) works best for this recipe.
Do not use a smaller pan or the cake will bake too thick and bread when you attempt to roll it.

How do I store it?

Before slicing and serving, store the roll cake tightly wrapped with plastic wrap in the refrigerator. It is best enjoyed within 1 -2 days of making.

What sprinkles are best in Funfetti cake?

I use a rainbow colored assortment of jimmies sprinkles. The “official” Funfetti sprinkles from Nestle would be great in this cake too!

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

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Vanilla Funfetti Cake Roll

4.72 from 14 votes
By: Aimee
Delicious Vanilla Sponge Cake Roll with homemade Funfetti Whipped Cream filling. Perfect summer dessert!
Prep Time: 30 minutes
Cook Time: 11 minutes
Additional Time: 1 hour
Total Time: 1 hour 41 minutes
Servings: 12 servings


For the cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • cup water
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup powdered sugar for dusting towel

For the filling:

  • 1 ½ cup heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sprinkles jimmies
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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


  • Don’t use a regular cake mix or cake recipe when making a cake roll. They will fall apart.
  • Store cake in airtight container in the refrigerator.


Calories: 288kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Cholesterol: 80mg, Sodium: 94mg, Sugar: 28g
Course: Cake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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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 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!

  2. Happy 2 year anniversary! You’ve got a great thing going on here. I could really live here! The cake roll looks fun and dee-licious!

    1. Oh you’re too sweet Marcie! I appreciate all the time you take to leave sweet comments!

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

  3. 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!!!!

  4. 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?

    1. Oh I remember the early days 🙂 Seems like yesterday! Thanks for stopping by Laurie!

  5. I would be the happiest gal ever if someone made me this for my birthday!! Love!

  6. 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 🙂

  7. 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 🙂

  8. 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 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 🙂

  9. 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 🙂

  10. Yum! This looks so fun! And you make it sound so easy! Congratulations on two years! That’s awesome!

  11. Yummy and so pretty. Yeah, I am pretty sure I see that Reese’s dip EVERY TIME I get on Pinterest! That is so awesome.

4.72 from 14 votes (14 ratings without comment)

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