Vanilla Funfetti Cake Roll

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!

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


  • 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. 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

  2. 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!

    1. Jess, thanks so much for always commenting. And for celebrating my blog-day 🙂

  3. 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!

    1. 6months is awesome too Nancy! Thanks so much for always coming by, reading, commenting 🙂

  4. 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.

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

  6. Congrats on two years!! Your blog is so fun! Love the idea of making a funfetti cake roll!

  7. 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!

  8. 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 🙂

  9. 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 🙂

  10. 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!

  11. 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.

  12. Congratulations on your 2nd year of blogging. Your funfetti cake roll looks lovely, it’s so pretty.

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