Well, this will certainly get the party on a roll! Birthday Cake Roll takes inspiration from Swiss rolls for a spiral of sweetness that will make anyone’s celebration a blast! The cake is colorfully speckled and tender, with a creamy, tangy cream cheese frosting inside the swirls! A smooth white chocolate ganache on top helps to take this dessert from novelty to new favorite! Birthday Cake Roll will be sharing in the festivities with you for a long time to come!
Ingredients
For the cake roll:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup sugar
- 2 tablespoons vegetable oil
- 2 tablespoons French vanilla creamer
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup rainbow sprinkles
- powdered sugar, to taste
For the filling:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups imitation whipped topping, thawed
For the white chocolate ganache:
- 1 1/2 cups white chocolate chips
- 1/2 cup heavy whipping cream
- rainbow sprinkles, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 10×15-inch jelly roll pan with parchment paper.
Step 3 –Coat the parchment paper with nonstick cooking spray.
Step 4 –In a small mixing bowl, add the flour, the baking powder, and the salt and mix to combine.
Step 5 –In a large mixing bowl, add the eggs and beat with an electric mixer on high speed until the eggs turn pale yellow, about 3 minutes.
Step 6 –Slowly add the sugar to the beaten eggs while continuing to mix.
Step 7 –Add the vegetable oil, the creamer, the vinegar, and the vanilla to the egg mixture and beat lightly to combine.
Step 8 –Spoon the flour mixture and 1/4 cup of the sprinkles into the egg mixture and mix until just incorporated.
Step 9 –Pour the batter into the prepared pan, smoothing it out to the edges.
Step 10 –Lay a clean kitchen towel on a flat surface.
Step 11 –Using the powdered sugar, generously dust both sides of the towel with the powdered sugar.
Step 12 –Bake the cake until it is springy to the touch, about 12-13 minutes.
Step 13 –Roll the cake up with the towel, moving quickly but gently to prevent cracks.
Step 14 –Immediately turn the cake over onto the prepared kitchen towel.
Step 15 –Place the rolled-up cake on a rack to cool completely. Cooling the cake while rolled ensures it keeps its shape.
Step 16 –In a medium mixing bowl, add the cream cheese and the remaining 1 cup of the powdered sugar and beat with an electric mixer until fluffy, about 1-2 minutes.
Step 17 –Add the imitation whipped topping to the cream cheese mixture and mix gently with a spatula to combine.
Step 18 –Once the cake is completely cool, gently unroll it from the towel.
Step 19 –Spread the filling over the cake roll while leaving a 1/2-inch gap around the edges.
Step 20 –Roll the cake back up and place it on a tray, seam-side down.
Step 21 –Place the cake in the refrigerator to chill for as long as possible.
Step 22 –In a medium heatproof bowl, add the white chocolate chips.
Step 23 –In a small pot over low heat, add the heavy whipping cream and heat it until just before boiling.
Step 24 –Pour the hot cream over the white chocolate chips and allow the mixture to stand for 1-2 minutes.
Step 25 –Using a spatula, stir the white chocolate mixture until smooth.
Step 26 –Allow the ganache to come to room temperature.
Step 27 –Place the cake roll on a rack and place the rack over parchment paper.
Step 28 –Pour the ganache over the cake, using a spoon to cover up any areas that don’t have chocolate.
Step 29 –Allow the chocolate to firm slightly but not completely.
Step 30 –Add the remaining rainbow sprinkles to the cake.
Step 31 –Refrigerate the cake until the chocolate is completely set, about 20 minutes.
Step 32 –Slice and serve.
