The Easter Cake Roll is a showstopping dessert that beautifully blends delicate, pastel swirls, light-as-air sponge cake, and a cloud of whipped cream filling into every slice. It’s as much a centerpiece as it is a treat—soft, colorful, and gleefully creamy. Bringing this festive creation to your table is sure to spark big smiles from guests young and old, making it a must-bake for your spring celebrations. Even better, the process is surprisingly approachable, and you’ll fall in love with the way those cheery colors and adorable garnishes come together in one dazzling swirl!
Ingredients You’ll Need
You only need a handful of kitchen staples (plus a little food coloring magic!) to make this cake roll, and each one plays an essential role in achieving its signature soft texture, bright color, and sweet flavor. Don’t skip those sprinkles—they’re the crowning touch!
- All-purpose flour: Provides the perfect structure for a light, flexible sponge that’s easy to roll.
- Baking powder: Gives the cake its gentle lift and airy crumb.
- Salt: A pinch to balance the sweetness and make each color pop.
- Large eggs, room temperature: Whipping these is key for a lofty, tender cake with a melt-in-your-mouth bite.
- Granulated sugar: Sweetens the sponge and helps achieve a smooth, pale batter.
- Vanilla extract: Adds a gentle warmth that comes through with every forkful.
- Gel food coloring (pink, yellow, blue, green, or pastel colors): Intensely colored, so you’ll get vibrant swirls with just a drop or two and no watery batter.
- Powdered sugar for dusting: Prevents sticking and adds a pretty, frosty finish to the outside.
- Heavy whipping cream: Whips up luxuriously for a soft and airy filling that complements the cake perfectly.
- Powdered sugar (for the filling): Sweetens the whipped cream without grittiness.
- Vanilla extract (for the filling): Rounds out the flavor of the cream for a classic touch.
- Easter sprinkles or mini chocolate eggs for garnish (optional): Bring playful spring vibes and a bit of crunch or chocolate to each slice.
How to Make Easter Cake Roll
Step 1: Prepare Your Pan and Preheat
First, set the stage by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, letting it hang over the edges a bit for easy lifting later. Lightly grease the paper—this trick helps guarantee your colorful cake releases smoothly, keeping it flawless for rolling.
Step 2: Whisk the Dry Ingredients
In a small bowl, whisk together your flour, baking powder, and salt. This simple mix ensures even distribution of the leavener and seasoning, so you’re set up for a cake with even texture and gentle lift.
Step 3: Beat Eggs and Sugar
Grab a large bowl and an electric mixer, then beat your eggs on high speed for 5 minutes. They’ll grow thick and pale—almost tripling in volume! Next, add the granulated sugar gradually, along with a splash of vanilla. Beat until the mixture is well combined and glossy, creating the base for that airy cake everyone loves in an Easter Cake Roll.
Step 4: Combine and Color
Gently fold your dry ingredients into the egg mixture until just combined—no overmixing! Divide the batter evenly among separate bowls, one for each pastel color you want. Add a drop or two of gel food coloring, stirring until the shades are just right for a festive spring swirl.
Step 5: Swirl and Bake
Drop spoonfuls of each colored batter randomly onto the prepared pan, layering and overlapping as you go. Then, use a toothpick or skewer to gently swirl the colors together. Give the top a gentle smooth-over and bake for 10–12 minutes, until the cake springs back when pressed. The magic is in the swirl—you’ll be amazed when you slice in!
Step 6: Roll While Warm
Immediately turn the hot cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel away the parchment carefully. Starting from the short end, roll the cake up (towel and all) while it’s still warm; this keeps it pliable and prevents cracks, a secret trick for the perfect Easter Cake Roll.
Step 7: Whip the Cream
While the cake cools, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. This silky, billowy filling is what makes every bite so lush and special.
Step 8: Fill, Reroll, and Chill
Once the cake is completely cool, carefully unroll it and spread the whipped cream filling evenly over the surface. Gently reroll (without the towel) and set the roll seam-side down on a platter. For best slicing and a tidy swirl, chill the filled cake for at least 30 minutes.
Step 9: Garnish and Serve
For the grand finale, top your Easter Cake Roll with more whipped cream, Easter sprinkles, or mini chocolate eggs. Slice and serve—each piece is like unwrapping a little gift of color and sweetness!
How to Serve Easter Cake Roll
Garnishes
Finish with a flourish! The classic approach is a sprinkle of powdered sugar, but for spring celebrations, scatter Easter sprinkles or mini chocolate eggs over the top. A swirl of piped whipped cream gives the roll an extra festive edge, and edible flowers add a charming, garden-inspired touch.
Side Dishes
Serve your Easter Cake Roll with fresh berries for a juicy, tangy contrast, or pair with lemon sorbet to add brightness. A pot of hot tea or a creamy vanilla latte makes a cozy beverage pairing that feels special, elevating this dessert into a star attraction for any brunch or afternoon gathering.
Creative Ways to Present
Try slicing the cake roll and arranging the pieces in a circle for a “wreath” effect, or nestle slices onto a bed of pastel paper grass for an Easter centerpiece. Individual slices can be dressed up with tiny chocolate nests, candied violets, or little flags for a personal, party-ready vibe.
Make Ahead and Storage
Storing Leftovers
Keep leftover Easter Cake Roll covered in the refrigerator to maintain its freshness and prevent the cream filling from absorbing fridge odors. A tight layer of plastic wrap or a lidded container works best, and it will stay soft and delicious for up to three days.
Freezing
Want to get ahead or save some for later? Freeze the fully assembled cake (without garnishes), wrapped tightly in plastic and a layer of foil. When ready to enjoy, thaw overnight in the refrigerator, then add fresh toppings just before serving for best texture and color.
Reheating
There’s no need to reheat the Easter Cake Roll, as it’s enjoyed best served chilled or at cool room temperature. If it’s been in the fridge for a while, just let it sit out for 10–15 minutes before slicing to bring out the softest texture and brightest flavors.
FAQs
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet that’s close to the recommended size (10×15-inch). Just keep in mind that thickness may vary slightly, so keep a close eye on baking time, pulling the cake out as soon as it springs back to the touch.
Can I use liquid food coloring instead of gel?
Gel food coloring is best because it creates vibrant, even colors without thinning out the batter. If you only have liquid food coloring, use it sparingly or the cake may become too runny and resist swirling as well.
Why did my cake crack when rolling?
Cracking usually happens if the cake cools too much before rolling. Always roll the cake in a towel while it’s still warm, and don’t skip the powdered sugar—it stops sticking and helps the sponge stay soft and flexible.
Can I make the Easter Cake Roll in advance?
Absolutely! In fact, the cake tends to slice best when chilled. Assemble and garnish up to a day ahead, then keep it covered in the fridge to stay fresh and beautiful for your event.
How do I get clean slices when serving?
For picture-perfect slices, use a sharp, serrated knife and wipe it off between cuts. Chilling the roll for at least 30 minutes before serving also helps the filling stay neat and the colors look crisp.
Final Thoughts
There’s just something magical about watching an Easter Cake Roll come to life—those pastel swirls, pillowy cream, and all the springtime cheer in each slice. If you’re looking for a dessert that brings excitement to the table and joy to every bite, this is it. Invite friends or family to join in the swirling and decorating, and make it a sweet tradition to savor year after year!
Print
Easter Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes (includes cooling and chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate Easter with this colorful and delicious Easter Cake Roll. A light and fluffy sponge cake rolled up with a pastel rainbow of colors and a sweet whipped cream filling.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, yellow, blue, green, or pastel colors)
- Powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Easter sprinkles or mini chocolate eggs for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and set aside.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat eggs until thick and pale, then add sugar and vanilla. Fold in dry ingredients and divide the batter into bowls to color.
- Bake the cake: Drop colored batter into the pan, swirl, and bake for 10–12 minutes. Roll the warm cake in a towel dusted with powdered sugar and let cool.
- Make the filling: Whip cream with sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread filling, re-roll, and chill before slicing. Garnish as desired.
Notes
- Roll the cake while warm to prevent cracking.
- Use gel food coloring for vibrant colors.
- The cake can be made a day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 17g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
