Birthday Cake Roll

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.