A sweet fella like Mickey deserves a cake that’s extra charming, so I’m baking up this festive Hidden Mickey Cake Roll.
Whether you’re celebrating Mickey’s birthday, your kiddo’s, or just want to make any day magical, this cake is sure to get the party started! This soft and fluffy cake is coated in a layer of rainbow sprinkles and has a hidden ombre Mickey inside. It will leave your guests smiling from ear to ear!
Scroll through to see how to make this delicious recipe.
For more Disney magic, check out this Sorcerer Mickey Cupcake recipe:
Hidden Mickey Cake Roll
- 2 Tsps gelatin
- 2 Tbsps + 2 Tsps cold water
- 2 Cups heavy whipping cream
- OMBRE MICKEY:
- 1 (15.25-Oz.) box white cake mix, sifted
- 1 Cup water
- 1/3 Cup oil
- 3 egg whites
- Blue gel food coloring
- 3 standard loaf pans, greased
- Mickey cookie cutter (like this one)
- CAKE ROLL:
- 1 (15.25-Oz.) box lemon cake mix, sifted
- 6 eggs
- 1/2 Cup water
- 1/4 Cup oil
- 1 Tsp vanilla extract
- 12” x 18” jelly roll pan, fitted with parchment paper and greased
- FUNFETTI COATING:
- 1 Cup sprinkles
Baking should be done by an adult.
Start by making the whipping cream filling. In a small saucepan, combine the gelatin with cold water. Allow the gelatin to bloom, then place the saucepan over low heat and allow the gelatin to dissolve. Remove the pan from the heat and let the mixture cool to room temperature. When the gelatin has cooled, beat the heavy cream to soft peaks in a large mixing bowl. Continue to beat the cream and add the cooled gelatin in a thin stream. Whip the cream to stiff peaks, then cover it and place in the fridge.
Next, create the ombre Mickey. Heat the oven to 350° F. Mix the white cake mix with the water, oil, and egg whites until you get a smooth batter. Divide this batter into 3 equal portions (about 1 1/3 cups each), placing each amount into a small bowl. In the first bowl, add 1 drop of blue food coloring. In the second bowl, add 2 drops. Finally, in the third bowl, add 3 drops. Mix each bowl of batter gently until the color is even.
Pour each of the batters into separate greased loaf pans. Bake the 3 loaves in the oven for 20 minutes or until a toothpick just comes out clean. Remove the pans from the oven, let cool slightly, then place the cake loaves on a cooling rack. Wrap each loaf cake in plastic wrap, then place into the freezer for at least 1 hour, or until you’re ready to assemble the cake.
Remove the loaves from the freezer, unwrap, then use a serrated knife to cut off the browned sides and uneven top. Repeat this step for all 3 loaves. Each of the trimmed loaves should be about 1” thick.
Use a small spatula to spread a very thin, even layer of the whipped cream on top of the 2 darker loaves. Stack the medium colored loaf atop the darkest loaf, and the lightest blue loaf on the very top. Cover them with plastic wrap and allow them to rest in the freezer for 10 minutes.
Cut the stacked loaf into 6 even slices. Use a Mickey cookie cutter to cut out Mickey shapes from each of the slices. Stick the cutouts together using very thin layers of the whipped cream. Cover them with plastic wrap and allow them to rest in the freezer for 10 minutes.
Then, bake the outer cake roll. Heat the oven to 350° F. Mix the lemon cake mix with the eggs, water, oil, and vanilla until you get a smooth batter. Pour it into the jelly pan and bake for 8 minutes until a toothpick just comes out clean. Do not overbake. Remove the cake from the oven and allow it to cool slightly. While the cake is still in the pan, trim 3” off the width and 4” off the length to create a 9” x 14” rectangle.
Next, assemble the cake. When the cake is cool, spread 3 cups of the whipped cream evenly in the center of the cake. Place the log of Mickey ombre cutouts onto the whipped cream, parallel to the short side of the yellow cake. Use the parchment paper (still attached underneath) to help roll the cake up. Place the cake seam side down on a plate, cover, and chill for at least 2 hours in the fridge.
Finally, decorate and serve! Spread a thin, even layer of the remaining whipped cream onto the cake surface. Pour the sprinkles onto a large baking pan, then coat the entire surface of the cake in the sprinkles. For best results, slice the cake when it’s well chilled. To serve, cut the cake using a sharp knife dipped in hot water and then wiped dry.