About
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 10x15-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.
