Name: Easter Cake Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup whole milk; Pastel gel food coloring (optional for swirl effect); Powdered sugar for dusting; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup Easter sprinkles or pastel candy-coated chocolates (optional)

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There’s nothing quite as joyful as unveiling a vibrant, airy Easter Cake Roll Recipe at the center of your holiday table! This delightful dessert combines a pillowy sponge cake with a cloud of whipped cream filling, all rolled up and swirled with pretty pastels and a playful showering of Easter candies or sprinkles. The result: a showstopper that feels special, tastes heavenly, and instantly brightens everyone’s day. Whether you swirl in your favorite pastel shades or keep things classic, this cake roll is as fun to make as it is to serve, promising smiles all around for every bite.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Easter Cake Roll Recipe lies in its handful of simple but purposeful ingredients. Each one plays an important role, from giving the cake its ethereal lift to creating the dreamy filling and festive finishing touches.

All-purpose flour: Provides structure and tenderness to the cake roll.
Baking powder: Gives rise for a light, fluffy sponge texture.
Salt: Balances the sweetness and enhances all the flavors.
Large eggs: Whipped eggs create that signature airy, rolled cake consistency.
Granulated sugar: Adds sweetness and helps stabilize the cake batter.
Vanilla extract: Brings a layer of warm, comforting aroma to both the cake and the filling.
Whole milk: Keeps the cake moist without weighing it down.
Pastel gel food coloring (optional): Swirling these in makes for an extra-festive, marbled look.
Powdered sugar (for dusting): Prevents sticking and adds a hint of sweet decoration.
Heavy whipping cream (for filling): The heart of your fluffy, luscious filling.
Powdered sugar (for filling): Sweetens your whipped cream just perfectly.
Easter sprinkles or pastel candy-coated chocolates (optional): Crank up the festive fun with a pop of texture and color in every slice.

How to Make Easter Cake Roll Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent any sticking mishaps. Whisk your flour, baking powder, and salt together in a small bowl—this ensures your dry ingredients distribute evenly throughout the batter.

Step 2: Make the Light and Fluffy Batter

In a separate large bowl, beat the eggs and granulated sugar with an electric mixer for about 4–5 minutes. You want this mixture to become thick, pale, and almost tripled in volume—it’s what gives the Easter Cake Roll Recipe its airy bite. Gently beat in the vanilla and whole milk until just incorporated.

Step 3: Fold and Swirl

Carefully fold your prepared dry ingredients into the egg mixture, taking care not to knock out too much of the airy volume. If you’re going for a pastel swirl, divide the batter between a few bowls and tint each with different pastel gel food colors. Dollop spoonfuls of each colored batter onto the pan, then gently swirl them together with a butter knife for that signature marbled effect.

Step 4: Bake the Cake

Smooth the swirled batter evenly across the pan and bake for 10–12 minutes. You’re looking for the top to spring back when lightly touched—don’t overbake, as the secret to a perfect roll is keeping the cake soft and pliable.

Step 5: Roll While Warm

Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and, starting at a short edge, roll the warm cake up in the towel. Let it cool completely—this helps it remember its rolled shape.

Step 6: Whip Up the Filling

While the cake cools, beat the heavy cream, powdered sugar, and vanilla together until you get lovely, billowy stiff peaks. This dreamy filling is the delicious heart of your Easter Cake Roll Recipe.

Step 7: Fill, Sprinkle, and Roll Again

Gently unroll the cooled cake, spread the whipped cream all over, and scatter with colorful Easter sprinkles or candies for a pop of crunch and charm. Roll it back up (this time without the towel) and refrigerate for at least 1 hour—this helps everything set for beautiful, tidy slices.

How to Serve Easter Cake Roll Recipe

Garnishes

A generous dusting of powdered sugar always looks dreamy, but you could also sprinkle extra pastel candies, jimmies, or even delicate edible flowers over the top. For special flair, pipe a few decorative swirls of whipped cream along the roll and nestle in some mini chocolate eggs.

Side Dishes

This showy cake roll plays so well with a lovely fruit salad—think juicy strawberries, pineapple, and kiwi for a fresh, tangy contrast. Or keep things classic with a pot of tea or coffee to bring out the vanilla notes in each slice.

Creative Ways to Present

For a true centerpiece, place your Easter Cake Roll Recipe on a pastel platter and surround it with colorful foil-wrapped eggs or edible Easter grass. Slice and stack pieces on a tiered cake stand for a festive, buffet-style dessert table or serve alongside a trio of mini cake pops for a sweets-laden spread.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep beautifully! Simply cover the roll tightly with plastic wrap or store in an airtight container in the refrigerator for up to three days. The whipped cream stays luscious and the cake remains soft as long as it’s well sealed.

Freezing

You can freeze the filled and rolled cake for up to one month. Wrap it tightly in plastic and then foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight. For best texture, dust with powdered sugar just before serving.

Reheating

No reheating needed—this cake is meant to be enjoyed cold! If you do want to serve it at room temperature, take it out of the fridge about 30 minutes before slicing, which softens the cake and gives the whipped cream a silky texture.

FAQs

Can I make the Easter Cake Roll Recipe without food coloring?

Absolutely! The pastel swirl is just for fun and flair. The sponge cake will still taste delicious with a lovely golden hue if you skip the coloring.

What if my cake cracks when rolling?

Don’t worry! Minor cracks are easy to disguise with powdered sugar, whipped cream, or sprinkles. Rolling the cake while still warm and moist is key to avoiding big cracks.

Can I fill the cake with something other than whipped cream?

Yes! Cream cheese frosting, lemon curd, or even chocolate ganache are tasty alternatives. Each option puts a delicious twist on the classic Easter Cake Roll Recipe.

Can I prepare the cake roll in advance?

Definitely. You can make the entire roll up to a day ahead. Just keep it chilled until ready to slice for a stress-free dessert moment.

What’s the best way to cut clean slices?

Use a sharp, serrated knife and wipe it clean between each slice for those picture-perfect swirls and colorful layers.

Final Thoughts

If you’re looking for a dessert that’s as joyous to make as it is to share, you absolutely have to try this Easter Cake Roll Recipe. It’s delightfully fluffy, endlessly customizable, and destined to become a new holiday tradition with your loved ones. Happy baking!

Easter Cake Roll Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in this delightful Easter Cake Roll, a festive and colorful dessert perfect for your holiday celebrations. A light and airy sponge cake filled with sweet whipped cream and sprinkled with Easter candies, this treat is sure to impress your guests.

Ingredients

Scale

Main Cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup whole milk
Pastel gel food coloring (optional for swirl effect)
Powdered sugar for dusting

For Filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup Easter sprinkles or pastel candy-coated chocolates (optional)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
Beat Eggs and Sugar: In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla and milk.
Add Dry Ingredients: Gently fold in the dry ingredients. Color the batter if desired.
Bake: Spread the batter in the pan, bake for 10–12 minutes until set.
Roll the Cake: Turn the cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
Make Filling: Beat cream, sugar, and vanilla until stiff peaks form.
Fill and Roll: Unroll the cake, spread the filling, add candies/sprinkles, roll it back, and refrigerate.