Dessertscrazyforcrust4.0
Birthday Cake Roll
Birthday Cake Roll - this easy yellow cake roll recipe is filled with sprinkles and the BEST EVER chocolate frosting recipe!
👥 10 Servings⏱️ Prep & Cook: 4h⏳ Prep: 3h 45m🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
- ●microwave
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
2
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for ⏱️ 3-5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Stir in sprinkles. Pour into prepared pan, spreading as needed with a spatula. Bake for ⏱️ 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took ⏱️ 12 minutes, but all ovens differ.)
large eggs3(15ml) vegetable oil1 tablespoon(142g) unsalted butter (room temperature)10 tablespoonsbaking powder1 teaspoon
3
While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
(15ml) vegetable oil1 tablespoonPowdered sugar (to aid in rolling)(142g) unsalted butter (room temperature)10 tablespoons
4
Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
5
Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
6
Make the filling: Melt the chocolate in a microwave safe bowl for about ⏱️ 2 minutes, stirring every ⏱️ 30 seconds, until the chocolate is melted and smooth. Cool ⏱️ 10 minutes. While the chocolate is cooling, beat the butter with a hand mixer for about ⏱️ 1 minute until it’s totally creamy. Add the powdered sugar and mix until fluffy, then mix in vanilla and salt. Beat in the cooled chocolate until smooth. Use immediately, or store covered at room temperature for up to ⏱️ 3 hours.
(15ml) vegetable oil1 tablespoonPowdered sugar (to aid in rolling)(142g) unsalted butter (room temperature)10 tablespoons
7
To fill cake: Carefully unroll the cake. Spread with some of the frosting. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Frost with remaining frosting and sprinkle with sprinkles.
8
You can serve immediately or chill until ready to serve. Cover with plastic wrap if storing longer than ⏱️ 2-3 hours.
Nutrition Facts
calories
374 kcal
fat Content
19 g
serving Size
1 /10th cake
fiber Content
1 g
sugar Content
40 g
sodium Content
2013 mg
protein Content
3 g
cholesterol Content
86 mg
carbohydrate Content
49 g
saturated Fat Content
10 g
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