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Vanilla Roll Cake

This Vanilla Roll Cake is a beautifully light and airy dessert made from a delicate sponge cake rolled with rich vanilla buttercream, creating the perfect combination of softness and creaminess. Festive touches like colorful sprinkles and a smooth white chocolate topping make it ideal for holidays, celebrations, or any occasion when you want a show-stopping treat. The recipe is surprisingly simple, bakes in minutes, and delivers a bakery-quality roll cake with a tender crumb and eye-catching presentation.
Prep Time20 minutes
Cook Time7 minutes
Cooling & Chiling Time2 hours
Total Time2 hours 27 minutes
Servings: 12

Ingredients

Vanilla Roll Cake

  • 2 eggs
  • 3 egg yolks
  • ½ cup 100 g sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup 30 g sifted cake flour
  • 3 tablespoons 30 g cornstarch
  • ¼ cup red & green batter bits or edible confetti
  • 2 egg whites
  • 1 tablespoon sugar

Vanilla Buttercream

  • 1 cup butter room temperature
  • 3 cups 360 g powdered sugar
  • 3 –4 tbsp red & green sprinkles
  • 1 teaspoon vanilla extract
  • 1 –3 teaspoons heavy cream

Decorations

  • 4 oz white chocolate
  • Red & green sprinkles

Instructions

  • Preheat oven to 450°F (230°C) and line a 17×12-inch jelly roll pan with parchment paper.
  • Beat 2 eggs, 3 egg yolks, and ½ cup sugar on medium-high for 5 minutes until pale and thick.
  • Add vanilla extract and mix briefly.
  • Sift flour and cornstarch over the mixture and gently fold with a spatula.
  • Fold in the batter bits.
  • In a clean bowl, whip 2 egg whites and 1 tablespoon sugar until firm peaks form.
  • Gently fold the whipped egg whites into the batter.
  • Spread the batter evenly into the prepared pan.
  • Bake for 6–7 minutes until golden and springy to the touch.
  • Dust cake with powdered sugar, invert onto a towel, remove parchment, dust again, and roll while warm.
  • Cool the rolled cake on a wire rack.
  • For buttercream: whip butter 2–3 minutes; gradually add sugar; whip again 2 minutes.
  • Add vanilla and heavy cream until desired consistency, then fold in sprinkles.
  • Unroll cooled cake and spread buttercream evenly.
  • Roll the cake back up and refrigerate for a few hours.
  • Melt white chocolate and pour over the chilled cake.
  • Add sprinkles and allow chocolate to set before slicing.

Notes

Ingredient Substitutions

  • Replace heavy cream with milk if needed.
  • Use almond extract for a flavor twist.
  • Use dairy-free buttercream if preferred.

Make-Ahead & Storage

  • Store in the fridge up to 3 days.
  • Freeze slices individually for up to 2 months.
  • Thaw in fridge overnight before serving.

Serving Variations

  • Add jam beneath the buttercream for extra flavor.
  • Drizzle with dark chocolate instead of white.
  • Add crushed candy canes for holiday crunch.

Avoid Common Mistakes

  • Do not overbake; sponge should stay flexible.
  • Fold gently to avoid deflating the batter.
  • Roll while warm to prevent cracking.