Here we are, once again, in rolled cake land, and I can’t wait to share with you how we were able to master the funfetti roll cake! With bright sprinkles all around, this cake is sure to brighten anyone’s day. Also, it feeds a crowd! You can get 14 slices out of this cake roll to share.

Let’s dive right into how to make it, shall we?

These rolled cakes can get a bit temperamental – especially when it comes to rolling them up and unrolling them. So be patient with yourself, and follow my tips below for your best shot at success with a cake roll.

Step 1: Prep your cookie sheet. I use a swipe of shortening (applied with a plastic bag on my hand) and a dust of flour. Make sure they both cover the entire cookie sheet well enough. Tap out the excess flour. Prepping your pan will ensure that you don’t have anything sticking to your cookie sheet. I use a “jelly roll” pan for the best results – it’s a light aluminum finish and bakes up pretty evenly.

Step 2: Make your cake batter. I used my white cake batter with a handful of rainbow sprinkles (use colored jimmies for the best funfetti result). Spread the batter evenly in your cookie sheet and bake for 17 minutes convect bake at 325 degrees. If you do convention bake, do 325 and you might need to bake it a tad longer.

Step 3: After your cake bakes, remove it from the oven and flip it out onto a floured towel or fabric napkin. The flour ensures that the moisture from the cake doesn’t stick to anything. Let it cool for 2-5 minutes.

Step 4: Next, place another floured towel on top and carefully roll the cake (roll the smaller side of the rectangle) and leave at room temperature until it’s completely cooled.

Step 5: Carefully unroll the cake and spread on a layer of vanilla buttercream. If it cracks, its not the end of the world. Just keep the pieces together as well as possible with the buttercream. These cakes crack when they were rolled too soon, too aggressive, too tight, etc. There’s so many factors. I found it helpful to use a large ice cream scoop and then spread the buttercream with an offset icing spatula. Roll it up again, and wrap it in plastic wrap. Place in the freezer for an hour to harden.

Step 6: Cover an entire cookie sheet in sprinkles.

Step 7: Cover your entire cake (the bottom is tricky) with buttercream and then roll your cake in the sprinkles. I used two 4″ cardboard rounds on the ends to help with rolling it. Because the cake is frozen, it will hold it’s shape, and because the roll is covered in buttercream, all the sprinkles will stick to the roll.

Step 8: Chill again completely wrapped in plastic wrap, then use a hot sharp knife to make clean slices.

That’s it! I can’t wait to turn so many of my other cakes into a cake roll. Which would you try first?

Here’s a video of the process:

As always, I’d love to see your cake creations inspired by my page here – make sure to tag me @bakingwithblondie or #bakingwithblondie on my Instagram page so I can join in on the fun.

Happy baking!

xo,

Mandy