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Vibrant Party Cake

As seen on: Delicious Dessert Recipes

You'll get a show-off treat with this light vanilla cake wrapped around smooth cheesecake filling and finished with a white chocolate topper. Rolling takes some practice but it's so worth it for a big celebration dessert.

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emilyscooks.com
Shared By Emily
Last revised on Sat, 02 Aug 2025 11:35:34 GMT
This fun roll has bold sprinkles and a twirl of pink, blue, and orange inside, shown on a wooden tray. Save this
This fun roll has bold sprinkles and a twirl of pink, blue, and orange inside, shown on a wooden tray. | emilyscooks.com

Soft vanilla cake spirals around creamy whipped vanilla cheese filling, topped with a glossy white chocolate layer and a shower of bright sprinkles. This sweet, rainbow-covered treat is a showstopper for birthdays, parties, or any moment that calls for a pop of fun.

Irresistible Reasons To Try This Cake

You get a fluffy, light swirl of sponge plus a smooth, rich filling with every bite. The silky chocolate on top just ups the wow factor, while the colorful sprinkles make it the star of any dessert spread. Not only does it look stunning—it's crazy tasty, too!

Key Items You Need

  • Stuff for the cake:
    • Pure vanilla extract: 1½ teaspoons (7.5ml)
    • Granulated sugar: ¾ cup (150g)
    • Large eggs: 4 (200g) at 65°F (18°C)
    • Fine sea salt: ¼ teaspoon (1.5g)
    • Cake flour: 1 cup (120g) at 70°F (21°C)
    • Vegetable oil: 4 tablespoons (60ml)
    • Baking powder: 1 teaspoon (4g), make sure it's aluminum-free
  • Inside filling:
    • Cream cheese: 4 oz (113g) at 65°F (18°C)
    • Heavy cream: ¾ cup (180ml) chilling at 40°F (4°C)
    • Rainbow sprinkles: ¼ cup (40g)
    • Powdered sugar: ½ cup (60g), sifted
  • Ganache fixings:
    • Heavy cream: ½ cup (120ml)
    • White chocolate: 1½ cups (255g), chopped fine
    • Must be applied between 88-90°F (31-32°C)
  • Helpful tools:
    • Cotton towel (12x16 inches), lint-free, for rolling
    • Confectioners' sugar: ¼ cup (30g) to dust with

Step By Step Walkthrough

Get Your Space Ready
Line a 10x15-inch jelly roll pan using parchment and a light spray of oil. Set your oven to 350°F (175°C) and check with a thermometer that it’s spot on. Slide the rack to the middle slot.
Mix and Make the Cake
4. Gently fold in the sprinkles last 3. Blend the dry stuff into the egg mix just till you can’t see any flour 2. Drizzle in vanilla and oil 1. Whisk the eggs and sugar together till they look thick and pale (about 3 minutes) Your final bowl temp should be about 70-72°F (21-22°C)
Time To Bake
3. You’re looking for just golden edges (think Pantone 7508 C) 2. Bake it for around 12-13 minutes and check: - The inside hits 190°F (88°C) - If you poke it, it springs back 1. Spread the batter into an even layer—about a quarter-inch thick
Rolling Magic
4. Leave the rolled cake to chill till it’s 75°F (24°C)—about an hour 3. Roll it up from the short side, towel stays inside 2. Peel off the baking paper fast, while the cake is still hot 1. Flip the cake right away onto a towel you dusted with sugar
Fill It Up
5. Keep a half-inch empty edge all around when you slather on the filling 4. Spread the whipped filling in a quarter-inch thick layer over the cake 3. Mix the whipped cream into the cream cheese—you don’t want it over 45°F (7°C) 2. Whip the cream super stiff at 40°F (4°C) 1. Beat the cream cheese till it’s totally smooth
Top With Ganache
6. Quickly toss on more sprinkles while the chocolate is still sticky 5. Brush or pour the ganache over at 88-90°F (31-32°C) 4. Stir till it’s totally silky with no lumps 3. Let it rest for 3 minutes so the heat works its magic 2. Pour the hot cream (190°F / 88°C) over the chopped chocolate 1. Warm the cream until it just starts to bubble

Tricks For Awesome Results

What makes it work:

  • Roll your sponge while it’s still 190°F (88°C) so it stays bendy
  • Keep the filling super cold—not above 45°F (7°C)
  • Ganache goes on when it’s 88-90°F (31-32°C)
  • Chill the finished thing at least 20 minutes at 40°F (4°C) before touching or slicing
A spiraled cake bursting with color, creamy swirls in the middle, and covered in lots of bright sprinkle confetti. Save this
A spiraled cake bursting with color, creamy swirls in the middle, and covered in lots of bright sprinkle confetti. | emilyscooks.com

How To Store And Serve

Here’s how to keep it fresh:

  • Keep in the fridge up to 3 days at 40°F (4°C)
  • Let it sit out to warm up to 65-70°F (18-21°C) before you eat it
  • Warm up your knife with hot water to get those neat slices
  • Once out of the fridge, give it 15 minutes to lose the chill before diving in

Common Questions

→ How do I keep the cake from cracking?

Wrap the cake up soon after baking while it's still hot, using a towel sprinkled with powdered sugar. Don't fill it until it's all cool.

→ Is it okay to prep it a day or two in advance?

Definitely, just store it covered in the fridge. Wait to add the chocolate and sprinkles till right before you want to eat.

→ My ganache turned out too sticky, what now?

Let your ganache reach room temp before pouring. If it's thicker than you like, zap it for a few seconds or add a bit more cream to thin it.

→ Do I have to stick with rainbow jimmies?

Nope, swap out your sprinkles if you want, but jimmies work best since nonpareils love to melt into your batter.

→ Slicing gets messy, any advice?

Chill the cake before cutting and use a knife dipped in hot water, wiping after every slice for the cleanest look.

Cheesecake Roll-Up

Light vanilla cake hugs a creamy cheesecake center, all rolled together and finished with white chocolate drizzle and a rainbow sprinkle blast.

Preparation Time
45 Minutes
Cooking Time
13 Minutes
Overall Time
58 Minutes
Shared By: Emily

Meal Type: Desserts

Skill Level: Advanced

Cuisine Style: American

Makes: 10 Portions (1 cake)

Special Diet: Vegetarian-Friendly

What You’ll Need

01 items 1/4 cup rainbow sprinkles.
02 items 1 1/2 cups white chocolate chips.
03 items 1/4 cup rainbow sprinkles.
04 items 1/2 cup confectioners' sugar.
05 items 3/4 cup granulated sugar.
06 items 1/2 tsp vanilla extract.
07 items 1 cup cake flour.
08 items 4 oz cream cheese, softened.
09 items 3/4 cup heavy whipping cream.
10 items 1 1/2 tsp vanilla extract.
11 items 4 tbsp vegetable oil.
12 items 1/4 cup confectioners' sugar for rolling.
13 items 1/4 tsp salt.
14 items 1 tsp baking powder.
15 items 4 large eggs, let them warm up first.
16 items 1/2 cup heavy whipping cream.

Steps To Make It

Step 01

Once you've poured the ganache and topped with sprinkles, chill for 20 minutes or so before cutting.

Step 02

Drizzle the ganache all over the cake then toss on extra sprinkles for some fun color.

Step 03

Pop the white chocolate and hot cream together and stir it up till you’ve got a smooth ganache.

Step 04

Roll the cake back up with the filling, chill it for about an hour so it holds its shape.

Step 05

Unroll the cooled cake and gently spread the filling all over it.

Step 06

Whip up the filling by blending cream cheese, cream, and a bit of sugar until it looks fluffy.

Step 07

Let your rolled-up cake cool all the way to room temp before handling further.

Step 08

Carefully roll the still-warm cake in a towel that’s been dusted with some powdered sugar.

Step 09

Toss your pan in a 350°F oven with the batter spread over a lined jelly roll pan.

Extra Notes

  1. Roll it up quick while it’s still warm to dodge those splits.
  2. You can have it made up to 2 days in advance.
  3. Save adding ganache for just before you serve.

Essential Tools

  • Parchment paper.
  • Measuring cups.
  • Stand mixer.
  • 10x15 pan for a cake roll.
  • A clean dish towel.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • Eggs.
  • Milk (includes cream and cream cheese).
  • Wheat (in the flour).
  • Soy (might be found in some white chocolate).

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 385
  • Fat Content: 22 grams
  • Total Carbs: 42 grams
  • Protein Content: 6 grams