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Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting

ByAllison Lancaster Last Updated
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Last Updated on June 7, 2025 by Allison Lancaster

This Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting is the perfect treat if you love the whimsy of sprinkles and cake roll recipes. Light, fluffy, and bursting with birthday flavor, this cake roll is a fun twist on the classic birthday cake. There’s nothing quite like celebrating a special occasion with a show-stopping dessert!

A slice of the Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting on a white dessert plate with a fork that has cut through a piece of the cake.

A Birthday-Worthy Cake Roll

Every birthday in our family has always been a wonderful celebration. It’s always filled with laughter, love, and, of course, the perfect dessert. This birthday cake roll is the perfect birthday dessert for kids and adults alike. You can also make it ‘just because’ or for special holidays such as Christmas, Valentine’s Day, etc. – just change up the sprinkles you use!

Flat lay shot of the finished Easy From Scratch Confetti Birthday Cake Roll in a wire rack with a piping bag filled with cream cheese frosting beside it.

This Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting recipe brings together the light, fluffy texture of a cake roll with the creamy, rich filling that makes every bite melt in your mouth. And the best part? The sprinkles! They add that pop of color and fun that every birthday deserves.

A partial shot of the Delightful Funfetti Birthday Cake Roll slice on a white dessert plate.
A hand holding a fork with a piece of the Delightful Funfetti Birthday Cake Roll in it.

If you’re looking for a dessert that is delicious, visually stunning, and is a sure hit that will bring smiles, this easy Confetti Birthday Cake Roll with cream cheese frosting is it. It’s as beautiful and decadent as my Strawberry Shortcake Crunch Bars and Heath Bar Cake.

Why You’ll Love This Confetti Sprinkle Cake Roll

  • Easy to Make – Despite its elegant appearance, this Birthday Cake Roll is a beginner-friendly cake roll recipe with simple, step-by-step instructions.
  • Light & Fluffy – The sponge cake for this recipe is not only fun and festive-looking, but it’s also delicate and airy, making each bite soft and delightful.
  • Creamy & Dreamy Filling – The cream cheese frosting is smooth, rich, and perfectly balanced in sweetness.
  • Visually Stunning – The colorful sprinkles inside and out make this dessert a true showstopper. They look like colorful little gems that fill the whole cake roll.
  • Perfect for Any Occasion – This irresistible cake roll is not just for birthday parties! It’s also a great customizable recipe. Use it for the holiday seasons as a base recipe for a Yule Log, or even a Valentine’s Day chocolate cake roll by adding cocoa powder while making the cake batter.
  • Just the right size for smaller gatherings – When I developed this cake recipe, I wanted something that’ll be perfect for our small family of four. That’s why I tried out this classic recipe in a cake roll form. Because sometimes, having a round, multi-layered cake is just a bit much for a small group.
Flat lay shot of a full log of the Delightful Funfetti Birthday Cake in a rectangular stainless steel platter.
A slice of the Delightful Funfetti Birthday Cake on a white dessert plate with a fork that has cut through a piece of the cake.

Ingredients to Make This Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting

Flat lay shot of the ingredients for making the Funfetti Cake Roll. All are placed in separate glass bowls, and are on a marble surface.
Flat lay shot of the ingredients for the cream cheese frosting in separate glass bowls, all placed on a marble surface.

For the cake:

  • Unsalted Butter – Good, unsalted butter adds richness and moisture to the cake, ensuring a soft texture.
  • Sugar – This sweetens the cake and helps with caramelization for a perfect golden color.
  • Egg Whites – Whipped egg whites give the cake its light and airy structure. Be sure to separate the whites from the egg yolks.
  • Flour – As the base of this cake recipe, cake flour provides the structure and stability to hold the cake together. I have also used all purpose and bread flour, basically any flour on hand will work!
  • Baking Powder – Creates lift, making the cake fluffy and soft.
  • Salt – Enhances the flavors and balances the sweetness.
  • Cake Flavoring – A combination of vanilla and almond gives a nostalgic birthday cake taste. I make my own vanilla extract at home but you can use whatever you have on hand!
  • Milk – Adding this gives the cake batter its distinct moisture and tenderness.
  • Oil – Keeps the cake from drying out, adding an extra layer of softness.
  • Sprinkles – What would a birthday cake be without these? As the start of this recipe, sprinkles add pops of color and fun to the cake.

For the Frosting:

  • Unsalted Butter – This will provide the frosting a smooth, creamy base.
  • Cream Cheese – Gives the frosting its rich, tangy, and creamy texture.
  • Salt – A pinch balances the sweetness of the frosting.
  • Cake Flavoring – Adds extra birthday cake flavor.
  • Powdered Sugar – Sweetens and thickens the frosting for the perfect consistency.
  • Additional Sprinkles – You can never have too many sprinkles! Use this to decorate the cake, apart from folding it into the frosting.

How to Make This Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting

Prepare the Pan – To start, pre-heat the oven to 350°F and line an 11×17-inch jelly roll pan or baking sheet with parchment paper. Line pan with greased and lightly floured parchment paper for easy release.

Make the Batter – In a large bowl attached to a stand mixer, cream together the butter and sugar. Once butter and sugar are creamed together, mix in the egg whites, oil, milk, baking powder, salt, and cake flavoring until smooth. Then, gradually add the flour, scraping down the sides as needed.

Add the Sprinkles – Once the cake batter has come together, gently fold in the sprinkles by hand to prevent them from bleeding into the batter.

Bake the Cake – Spread the cake batter evenly into the prepared pan and bake for 20-25 minutes, until lightly golden and set.

Roll the Cake – While warm, remove from the pan and roll the cake with the parchment paper to shape it. Let the cake cool completely on a wire rack.

Flat lay shot of a sheet tray with a sheet of parchment paper over it.
Flat lay shot of a mixing bowl with white granulated sugar and a stick of butter in it.
Flat lay shot of a mixing bowl with whipped sugar and butter in it.
Flat lay shot of a mixing bowl with whipped sugar, butter, eggs and a bit of flour.
Flat lay shot of a mixing bowl with whipped sugar, butter, eggs and flour.
Flat lay shot of a mixing bowl with the cake batter and colorful sprinkles added on top of it.
Flat lay shot of the prepared jelly roll tray with the Funfetti cake batter spread out evenly across it.
Flat lay shot of a parchment paper on a sheet tray, with flour sprinkled deliberately on it.
A colorful baked sheet cake on a sheet of parchment paper.
A manicured hand folding the lower flap or the parchment paper over the lower section of the baked sheet cake placed on top of it.
A manicured hand rolling up the sheet cake with the parchment paper over each rolled layer of the cake.
Flat lay shot of the rolled cake within a parchment paper.

Prepare the Frosting – Meanwhile, as the cake rests in room temperature, prepare the cream cheese frosting. Beat together butter, cream cheese, salt, cake flavoring, and powdered sugar until smooth.

Flat lay shot of a mixing bowl with whipped cream and powdered sugar in it.
Flat lay shot of a mixing bowl with the cream cheese frosting in it.

Assemble the Cake – When the frosting is ready, unroll the cooled cake. Then, spread an even layer of frosting, and carefully re-roll it. Chill the cake for at least an hour to allow this Delightful Funfetti Birthday Cake Roll to come together.

Flat lay shot of the unrolled Funfetti sheet cake with a layer of cream cheese frosting spread throughout the surface of the cake.
The frosted sheet cake rolled halfway through on a marble surface.
A rolled Funfetti cake with a sheet of parchment paper underneath it.

Decorate & Serve – Once the cake has set, take it out of the fridge and continue frosting and decorating it. Cover the rolled Funfetti cake with a thin layer of frosting. Now, take a knife and slice both ends of the rolled cake to make the rolled cake look neater.

Next, pipe the decorations on top of the cake. A simple row of piped florets will do for this rolled cake. Finally, add extra sprinkles for more color.

Flat lay shot of the frosted roll cake on a wire rack.
A slice of the Delightful Funfetti Birthday Cake Roll beside the rest of the roll cake on a wire rack.
A Delightful Funfetti Birthday Cake Roll on a wire rack with a piping bag with frosting and a small colorful sprinkle beside the cake roll.
The finished Delightful Funfetti Birthday Cake Roll on a wire rack.

Slice the Delightful Birthday Cake Roll and enjoy!

Flat lay shot of a slice of Delightful Funfetti Birthday Cake Roll on a white dessert plate.
A Confetti Cake Roll on a wire rack with its end sliced to reveal its colorful interior.

How to Serve this Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting

A slice of the Delightful Funfetti Birthday Cake Roll on a white dessert plate, with a fork in it having cut through a piece of the cake.

This Funfetti Birthday Cake Roll is best served chilled for the cleanest slices. Use a serrated knife to cut ½ to ¾-inch thick slices and serve on a decorative plate. You can also pair this with a cool drink like a glass of sweet tea or a hot cup of coffee for the ultimate dessert experience.

How to Store Your Easy From Scratch Confetti Birthday Cake Roll Leftovers

A Confetti Cake Roll in a stainless steel platter.

In case of leftovers, store the rest of this Easy Confetti Birthday Cake Roll in airtight container and refrigerate for up to 3 days. The flavors just come together beautifully over time!

Frequently Asked Questions (FAQ’s)

Can I use egg whites in a carton instead of fresh ones?

Freshly cracked egg whites work best for building the structure of this Delightful Funfetti Birthday Cake Roll. But, yes, you can use egg whites in a carton in a pinch.

What’s the best substitute for cake flavoring?

Use 1 teaspoon vanilla extract and 1 teaspoon almond extract for a similar effect.

How do I prevent my cake from cracking?

Roll the warm cake gently and let it cool completely before unrolling.

Can I use a different frosting or filling?

Yes! You can use whipped cream or even marshmallow fluff to substitute for the cream cheese filling. If you want to make the frosting extra special, you can swap the cream cheese frosting for chocolate ganache instead. Dark chocolate ganache works well too!

Is it okay to make this cake ahead of time?

Absolutely! You can make the cake recipe for up to 2 days in advance, then just wrap it snugly in plastic wrap and refrigerate.

What can I use instead of parchment paper while I roll the cake?

 A clean tea towel dusted with powdered sugar works as an alternative to a sheet of parchment paper.

A Delightful Funfetti Birthday Cake Roll in a stainless steel platter, with its end sliced to reveal the colorful sprinkle specked interior.

Easy Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes

This Easy Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting is the perfect treat if you love the whimsy of sprinkles and elegant roll cakes.

Ingredients

  • ½ c unsalted butter, softened
  • 1 ⅔ c sugar
  • 6 egg whites
  • 2 c flour (I personally use all purpose or cake flour but you can use what you have on hand, cake flour and AP work best)
  • 2 ½ t baking powder
  • ½ t salt
  • 2 t cake flavoring (almond or vanilla...or a mixture of both!)
  • 1 ¼ c milk
  • ¼ c vegetable oil
  • ¼ c sprinkles
  • ½ c unsalted butter, softened
  • 1 c cream cheese, softened
  • ½ t salt
  • 1 t cake flavoring (almond or vanilla...or a mixture of both!)
  • 4 c powdered sugar
  • Additional sprinkles for decoration

Instructions

    1. Preheat the oven to 350 degrees.  Prep a sheet tray or jellyroll pan that is
      approximately 11x17 inches in size. Line with a sheet of parchment (with sides extending at least 2 inches over the short edge), spray with some non-stick spray and sprinkle with a little bit of flour. Tap off the excess and press the parchment into the corners of the pan. The weight of the cake batter will keep it in place shortly.
    2. In the bowl of a stand mixer, combine the sugar and softened butter and cream until smooth.  Add in the egg whites, oil, milk, baking powder, salt and cake flavoring.  Mix well. Tip: You can use a hand mixer in case you don't have a stand mixer.
    3. Stir in the flour and combine until smooth.  Stop the mixer when needed, scrape down the sides and mix again until thoroughly combined.
    4. Add in the sprinkles and fold in by hand.  Pour the cake batter into the prepared pan and spread evening.
    5. Bake in preheated oven for approximately 20-25 minutes or until slightly browned and set in the middle.
    6. Once baked, remove the cake from the oven and allow to cool on a cooling rack while still in the pan for approximately 10 minutes.
    7. Once cool enough to touch, but still warm, remove the cake from the pan using the parchment paper.  Place it on a flat surface.
    8. Starting on one of the shorter ends, fold the end of the parchment over the cake.  Then using the parchment, gently fold the cake over itself and roll, keeping the parchment as a layer between the cake to prevent sticking. 
    9. Rest the cake so that the open edge is on the bottom.  Allow to cool for at least an hour - transferring to the fridge to expedite if desired. 
    10. In the meantime, prepare the cream cheese frosting. In the bowl of a stand mixer, combine the butter and cream cheese by whisking in high speed.  Add in the cake flavoring, salt and powdered sugar.  Combine well - scraping down the sides and mixing again until smooth and creamy.
    11. Once the cake is cooled throughout, gently unroll the cake.  If it is still warm in the center, reroll and allow to cool for a bit longer. 
    12. Spread a thin layer of frosting across the surface of the cake.  Re-roll the cake from the same short edge you started with - this time, leaving the parchment on the outside of the roll. 
    13. Gently roll the cake and rest the open edge on the bottom. Rewrap with the parchment paper you used to roll with the first time and transfer the Swiss Roll Cake to the fridge to cool for at least an hour. Place a towel over the bowl of frosting until ready to use again. 
    14. Remove the cake roll from the fridge and place on serving tray. Using the remaining frosting, smooth a thin layer over the entire surface. Then transfer the remaining frosting to a pastry bag fitted with a large star tip and pipe spiral decorations on top (or similar).  Decorate with the extra sprinkles. 
    15. To serve, use a serrated knife to cut slices about ½ to ¾ of an inch thick.



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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 622Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 398mgCarbohydrates: 89gFiber: 1gSugar: 71gProtein: 6g
© Allison Lancaster
Cuisine: American / Category: Desserts
Funfetti Bday Cake

This Easy From Scratch Confetti Birthday Cake Roll Recipe with Cream Cheese Frosting is the ultimate festive dessert! Try it for your next celebration and bring a little extra joy to the table. Whatever celebration you and your family are having, or if you just want a reason to indulge in something sweet, this easy cake roll will surely impress. Have fun trying this jelly-roll style recipe and share your experience with me in the comments below!

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4 Comments

  1. Hi Allison,
    Cake is in the oven as I write this.
    How do you manage to get 1/2 cup softened butter and 1 2/3 cup sugar to cream together and be smooth? I’ve managed through all my years of baking except for this recipe. After a good half hour or more, it was still a granular mixture in pea sized clumps. (Murphy’s Law for a trial run?)

    I chose to use cake flour — it wasn’t specified in the printable recipe. I saw later, that you mention cake flour in the “article”.

    I did use carton egg whites for this trial run, and pure vanilla extract.. when I added the wet ingredients it started to “curdle” (like the butter fat and milk fat started clumping in a funny way)–not sure if this is “normal”.

    This is my trial run of the cake. My niece wants a confetti cake as her bridal shower cake and I am going to glam up this rolled cake version with frosting details–if I can get the recipe to work.) 😃

    Any tips or suggestions would be helpful!
    Thank you in advance!

    Reply

    1. Hi Mary! I hope you like it, let me know what you think!
      You could try melting the butter a smidge for the next round if you wanted to, sometimes if the mixture isn’t mixing like I want it to, I’ll pop it in the microwave for 5-7 seconds to get it a bit more ‘liquidy’ and that helps!
      For the flour, I usually use whatever flour I have on hand, cake flour isn’t a must- I’ve used bread and AP flour mixture for this because it was all I had on hand and they worked too! The issue with the curdling may be the egg whites from the carton, I usually use fresh egg whites – let me know how the recipe turns out!!

      Reply

      1. Allison, thank you for the prompt reply. I intend to use fresh eggs (whites) for the event cake. I like the tip regarding creaming the butter and sugar! The trial run cake was delicious!

        Reply

  2. I’m so glad you liked the trial run! Keep me posted on how the event goes! Can’t wait to hear!!

    Reply

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