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Confetti Cake Roll
Confetti Cake Roll
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Prep Time:
40 minutes
Total Time:
2 hours 10 minutes
Impressive sprinkle-covered cake roll, ideal for birthdays and celebrations.
Ingredients:
  • 6 eggs
  • 1 box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons powdered sugar
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 3/4 cup from 1 container Betty Crocker™ Parlor Perfect™ Ice Cream Toppings Confetti Sprinkles
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pan). Line the bottom of a 15x10x1-inch pan with parchment paper and spray with baking spray that includes flour. Add a paper baking cup to each of 7 regular-size muffin cups.
  • In a large bowl, use an electric mixer to beat eggs until thick and lemon colored, about 6 minutes. Add cake mix, water, and oil. Mix on low speed for 30 seconds, then scrape the bowl. Beat on medium speed for 1 minute. Pour 3 cups of batter into the pan and spread evenly. Divide the rest of the batter among the muffin cups.
  • Bake the cake for 10 to 12 minutes until it springs back when touched. For the cupcakes, bake for 13 to 15 minutes until a toothpick comes out clean when inserted in the center.
  • Sprinkle powdered sugar over a clean kitchen towel. Run a knife or metal spatula around the edges of the pan; carefully flip the cake onto the kitchen towel. Peel away the parchment paper, then roll up the cake and towel from the narrow end. Let it cool completely on a rack, with the seam centered at the bottom. After 10 minutes, remove the cupcakes from the pan and let them cool completely for about 30 minutes. Store the cupcakes for later use.
  • Gently unroll the cake, leaving one end slightly curled. Spread the filling evenly, leaving a 1/2-inch border. Roll up the cake with the help of a kitchen towel, then transfer to a serving platter with the seam centered at the bottom. Secure the cake with waxed paper strips around the edges of the platter.
  • Cover the cake with 1 cup of frosting, then generously sprinkle sprinkles over the top and sides. Gently press the sprinkles into the cake with your hand, using waxed paper to catch excess sprinkles. Once done, remove the waxed paper and refrigerate the cake for 30 minutes before slicing. Store the cake in the refrigerator with a loose cover.

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