This easy-yet-impressive cake roll is covered in a layer of sprinkles, perfect for birthday parties or your next special celebration.
Provided by Heather Baird
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
- Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
- Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 46 g, TransFat 0 g
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Jaiswal Manish
manishjaiswal26@hotmail.comThis cake roll is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dessert that will impress your guests.
Kayden Dillard
d-k@hotmail.comI love the bright and cheerful colors of this confetti cake roll. It's sure to put a smile on anyone's face.
Beverly Wolthekker
w.beverly98@yahoo.comThis confetti cake roll is the perfect dessert for any occasion. It's festive, delicious, and easy to make.
Kausar Serikjan
k_serikjan@hotmail.co.ukI've tried this recipe several times, and I can never get the cake to roll up without cracking.
ESPA Princes
e.p@gmail.comThis cake roll was a disaster. The cake cracked when I rolled it up, and the frosting was too runny.
Maleeha Zuha
zuha79@hotmail.comI'm not a fan of confetti cake, but this recipe changed my mind. The cake was moist and flavorful, and the frosting was the perfect complement.
MUKISA EMMY
mukisa.e32@hotmail.comThis cake roll was a lot of work, but it was worth it. It was so beautiful and delicious.
Michael Sandoval
s63@yahoo.comI thought the cake roll was too sweet, but my kids loved it.
Shihab mridha
mridha@gmail.comThe confetti cake roll was a little dry for my taste, but the frosting was delicious.
Cass Ramirez
cass6@hotmail.co.ukThis was my first time making a cake roll, and it turned out great! I followed the recipe exactly, and it was easy to do.
TomPom
tompom2@hotmail.comI've made this cake roll several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Ruthann Waltz
wr65@yahoo.comThis confetti cake roll was a hit at my party! It was so moist and fluffy, and the frosting was the perfect amount of sweetness. I will definitely be making this again.