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The Funfetti Cake Roll is a stunning dessert featuring a soft and fluffy vanilla sponge cake filled with whipped vanilla cream cheese and covered in white chocolate ganache. Topped with colorful rainbow sprinkles, this cake is perfect for birthdays, celebrations, or any fun occasion.
Why You'll Love This Cake
This fun and festive cake roll combines light, airy sponge cake with a creamy, whipped filling. The white chocolate ganache adds a decadent touch, while the vibrant sprinkles make it an eye-catching centerpiece for any dessert table. It's as delicious as it is beautiful!
Essential Ingredients For Success
- Cake Base Components:
- Cake flour: 1 cup (120g) at 70°F (21°C)
- Baking powder: 1 teaspoon (4g) aluminum-free
- Fine sea salt: ¼ teaspoon (1.5g)
- Large eggs: 4 (200g) at 65°F (18°C)
- Granulated sugar: ¾ cup (150g)
- Vegetable oil: 4 tablespoons (60ml)
- Pure vanilla extract: 1½ teaspoons (7.5ml)
- Filling Components:
- Heavy cream: ¾ cup (180ml) at 40°F (4°C)
- Cream cheese: 4 oz (113g) at 65°F (18°C)
- Powdered sugar: ½ cup (60g) sifted
- Rainbow sprinkles: ¼ cup (40g)
- Ganache Elements:
- White chocolate: 1½ cups (255g) finely chopped
- Heavy cream: ½ cup (120ml)
- Final temperature: 88-90°F (31-32°C)
- Rolling Aids:
- Confectioners' sugar: ¼ cup (30g) for dusting
- Cotton kitchen towel: lint-free, 12x16 inches
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position rack in center. Prepare 10x15-inch jelly roll pan with parchment and non-stick spray.
- Cake Development
- 1. Whip eggs and sugar to ribbon stage (3 minutes) 2. Stream in oil and vanilla 3. Fold in dry ingredients until just combined 4. Add sprinkles with minimal folding Final batter temperature: 70-72°F (21-22°C)
- Baking Protocol
- 1. Spread batter to uniform ¼-inch thickness 2. Bake 12-13 minutes until: - Surface springs back when touched - Internal temperature reaches 190°F (88°C) - Edges are light golden (Pantone 7508 C)
- Rolling Process
- 1. Invert onto sugared towel immediately 2. Remove parchment while hot 3. Roll from short end with towel inside 4. Cool to 75°F (24°C) (approximately 1 hour)
- Filling Integration
- 1. Whip cream to stiff peaks at 40°F (4°C) 2. Beat cream cheese mixture until smooth 3. Fold together maintaining temperature below 45°F (7°C) 4. Spread to ¼-inch thickness on unrolled cake 5. Leave ½-inch border on all sides
- Ganache Application
- 1. Heat cream to 190°F (88°C) 2. Pour over chocolate 3. Let stand 3 minutes 4. Stir until smooth 5. Apply at 88-90°F (31-32°C) 6. Add sprinkles immediately
Tips for Perfect Results
Critical control points:
- Roll cake at 190°F (88°C) to prevent cracking
- Filling temperature: below 45°F (7°C)
- Ganache application: 88-90°F (31-32°C)
- Final chill: minimum 20 minutes at 40°F (4°C)
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Storage and Serving
Storage specifications:
- Refrigerated: 3 days at 40°F (4°C)
- Serve at 65-70°F (18-21°C)
- Slice with hot knife for clean cuts
- Allow 15 minutes at room temperature before serving
Frequently Asked Questions
- → Why did my cake crack while rolling?
Roll the cake while still warm and in a towel dusted with powdered sugar. Cool completely before unrolling to add filling.
- → Can I make this ahead of time?
Yes, prepare up to 2 days ahead and store covered in the refrigerator. Add ganache and sprinkles just before serving.
- → Why is my ganache too thick?
Let ganache cool to room temperature before pouring. If too thick, warm slightly or add a touch more cream.
- → Can I use different sprinkles?
Yes, but jimmies (rod-shaped sprinkles) work best as they won't bleed into the batter like nonpareils.
- → How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts. Refrigerate cake until ganache is set.