• Preheat oven to 375 degrees. Prepare a jellyroll pan with nonstick spray and line the bottom with a sheet of parchment paper.

Bake the Cake

• In a stand mixer, beat the eggs on high speed for 6 minutes until they are fluffy and yellow. Make sure you mix it for the full time. Add in the cake mix, water, and oil, and mix until well combined.
  1 box rainbow chip cake mix, 6 eggs, 1/2 cup water, 1/4 cup vegetable oil
• Pour 3/4 of the cake batter into the prepared jellyroll pan and bake for 14 minutes, until the top is golden brown and it springs back when touched. You can use the remaining batter as cupcakes if you like, baking for 14-15 minutes as well.

Roll the Cake

• While baking, lie out a tea towel and sprinkle it with powdered sugar.
  1/4 cup powdered sugar
• Once the baking is complete, immediately turn the cake over onto the prepared tea towel. Roll up the cake with the towel and allow it to cool for an hour.

Prepare the Filling

• Prepare the filling by beating the cream cheese and powdered sugar together until smooth and creamy. Then fold in the whipped topping.
  4 oz softened cream cheese, 1 cup powdered sugar, 2 cups whipped topping
• Carefully unroll the cooled cake and spread the filling all along the surface, allowing about 1/2–1 inch of space at the end of the roll.
• Re-roll the cake back up, without the towel, and wrap it in plastic wrap. Chill in the fridge for a few hours or overnight.

Coat the Cake

• When the cake is done chilling, warm up the heavy whipping cream on the stove just until it starts to boil.
  1/2 cup heavy whipping cream
• Pour the hot cream over the white chocolate chips and stir until a nice creamy ganache has been reached. Set aside to cool for a few minutes.
  1.5 cups white chocolate chips
• Set the chilled cake roll onto a wire rack that is sitting on top of a cookie sheet.
• Pour the chocolate all over the top of the chilled cake, allowing it to cover the sides of your cake. Then, pour sprinkles into your hand and pat them all over the cake and sides.
  sprinkles
• Return to the fridge for 30 minutes or freezer for 10-15 minutes until it firms up. Slice and serve!