Cream the butter with the sugar till fluffy. In a kitchen aid blender or and held mixer.
Alternate the flour mixture and the wet ingredients in three parts.
Mix till all incorporated.
Separate the white cake batter into 5 bowls and using your fun dyes. Dye each one a color.
Then transfer each colored mixture in 5 separate piping bags.
Place the parchment paper in the the cookie sheet tray and use cooking spray.
In a diagonal pattern start in the corner of the tray and make one line with the batter in a color. Switch out the colored batter for another color. Remember what pattern of colors you go in. Keep making a diagonal patter in the cookie sheet till it is full.
Bake for 35-40 minutes.
When it comes out let cool for 3-5 minutes till you can touch the cake with your hands.
Try removing the parchment from the tray and place it in a dish towel.
Roll the cake up in the towel to hold the shape of a roll.
Then to make the vanilla butter cream. Place the butter in a bowl and blend with a blender till smooth no clumps.
Then add the powder sugar and make sure to scrape down the sides of the bowl.
Add the half and half and the vanilla.
Once the cake is cooled. Place the buttercream in the center.
Sprinkle with multicolored sprinkles, and roll up tight.
Eat it now or place the roll in the refrigerator for 1 hour to tighten up.