This easy vanilla cake roll is made from perfectly soft vanilla cake rolled up with creamy vanilla filling and topped with sprinkles. Making this is a great way to take a simple and classic cake flavor (vanilla) and turn it into something fancier and more fun.
Cake rolls are a fun way to make your cake more festive and flavorful. This vanilla cake roll takes the classic flavor of vanilla cake and combines it with vanilla filling and sprinkles - like a vanilla version of a swiss cake roll.
You can make so many different types of cake rolls just like this - such as a grinch cake roll.
Though it does need about an hour of chill time, this recipe is super easy to make using just 10 ingredients and less than 40 minutes of actual prep time.
Ingredients
- Eggs
- Sugar
- Vanilla
- Flour
- Cornstarch
- Butter - unsalted + softened
- Powdered Sugar
- White Chocolate Chips
- Heavy Cream
- Sprinkles
See recipe card for quantities.
Substitutions & Variations
Want to change up the look of this cake roll? Try this idea:
- Change up the sprinkles - the sprinkles can be changed up to different colors or types to match your event or occasion.
Like the flavors of this vanilla cake roll, but don't want so much fuss? Try these vanilla cake balls instead.
Instructions
Simply use the step-by-step photos and instructions to make your own vanilla cake roll.
Step one: Preheat oven to 450 degrees Fahrenheit. line 12x17 pan with parchment paper and coat with non-stick spray.
Step two: Combine 2 whole eggs, yolks, vanilla and sugar. Use paddle attachment on medium speed for about 5 minutes.
Step three: add in flour and corn starch and fold together until well combined.
Step four: in a separate bowl, whisk together egg whites and sugar. Then whip on high for 2 - 3 minutes until stiff peaks form.
Step five: add whipped egg whites to bowl with cake batter and gently fold together. Pour batter into pan and bake for 8 - 10 minutes.
Step six: Sprinkle cooled cake with a thin layer of powdered sugar and top with parchment paper that extends over the ends by 2 inches.
Step seven: invert the cake so that it is on the new parchment paper and remove the pan.
Step eight: Sprinkle with another layer of powdered sugar. Roll the cake so that parchment paper is rolled with the cake to separate layers. Allow to cool.
Step nine: Combine butter, powdered sugar and vanilla on low. Then bump speed to medium for 2 - 3 minutes until smooth and fluffy.
Step ten: Once cake is cooled, unroll it and spread frosting over the cake. Top with sprinkles.
Step eleven: Reroll the cake and chill for at least 30 minutes.
Step twelve: Combine white chocolate chips and heavy cream in a bowl. Heat in microwave at 30 second intervals, stirring between until melted.
Step thirteen: Pour white chocolate ganache over top of the cake and top with sprinkles.
Hint: use a spatula to help spread the white chocolate ganache over the whole surface of the cake. Use a wire rack with parchment paper under for easy clean up.
Recipe Tips for Success
- Make sure that the cake is partially cooled before trying to get it out of the pan and rolling it.
- If frosting is too dry, you can add a splash of heavy cream.
Storage
This can be stored covered or in an airtight container in the fridge for 3 - 5 days. You can also freeze it for up at 6 months whole or in slices.
Vanilla Cake Roll
Equipment
- 12x17 pan
- Parchment Paper
- Microwave Safe Bowl
- Mixing bowl
- Hand or Stand Mixer
- Measuring Cups + Spoons
- Wire Rack optional
Ingredients
for the cake
- 5 Eggs 2 whole; 3 yolks; 3 whites
- ½ cup Sugar plus 1 tablespoon extra
- 1 teaspoon Vanilla
- ⅓ cup Flour
- 3 tablespoons Cornstarch
for the frosting + decorations
- 1 cup Butter unsalted + softened
- 3 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1 cup White Chocolate Chips
- 3 tablespoons Heavy Cream
- Sprinkles
Instructions
- Preheat the oven to 450 degrees. Line a 12x17 or similar sized pan with sides with parchment or foil. Coat with non-stick spray. Set aside.
- Combine the 2 whole eggs, 3 egg yolks and ½ c sugar. Use the paddle attachment to mix on medium speed for about 5 minutes. The mix should be a pale yellow and slightly thickened
- Add 1 teaspoon vanilla and mix well.
- Add in ⅓ cup flour and 3 tablespoon corn starch. Use a spatula to fold in the dry ingredients, just until combined.
- In another bowl, combine the 2 egg whites and 1 tablespoon of sugar. With the whisk attachment, whip the egg mixture on high for about 2-3 minutes or until stiff peaks.
- Add the whipped egg whites to the other bowl with the cake batter. Use the spatula to gently fold the two mixtures together just until combined.
- Pour the batter into your prepared pan and spread evenly.
- Bake in the preheated oven for 8-10 minutes or until a light golden brown and the center is set.
- Allow to cool for about 5-10 minutes.
- Sprinkle the cake with a thin layer of powdered sugar. Top with a piece of parchment paper that extends over the ends of the cake by at least two inches.
- Invert the cake so that it is on the new parchment. Carefully remove the pan and the used parchment/foil, discard
- Sprinkle with another light layer of powdered sugar. Roll the cake, starting on a short end, so that the parchment is rolled with the cake to separate the layers.
- Allow to cool completely.
- Combine 1 cup butter, 3 cup powdered sugar and 1 teaspoon vanilla.
- Mix on low speed until combined and then bump up the speed to medium and whip for another 2-3 minutes or until smooth and fluffy.
- Once the cake is completely cooled, gently unroll it. Spread the frosting over the entire surface of the cake. Top with a layer of sprinkles.
- Carefully reroll the cake, keeping it tucked tight as you roll.
- Chill the cake for at least 30 minutes.
- In a microwave safe bowl, combine 1 cup white chocolate chips and 3 tablespoon heavy cream.
- Heat for 30 seconds at a time and stir well between each interval, until all chips have melted.
- Pour the white chocolate ganache over the cake and use a spatula to help spread if needed to coat the whole surface.
- Top with the remaining sprinkles.
- Place the cake in the fridge until ready to serve. The ganache will solidify slightly once chilled.
Notes
- Make sure that the cake is partially cooled before trying to get it out of the pan and rolling it.
- If frosting is too dry, you can add a splash of heavy cream.
- Use a spatula to help spread the white chocolate ganache over the whole surface of the cake. Use a wire rack with parchment paper under for easy clean up.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
