Easter Cake Roll

Easter is always a time for family gatherings, colorful decorations, and, of course, delicious desserts. Over the years, I’ve found that making a dessert that is both eye-catching and enjoyable for everyone can be a bit of a challenge.

This Easter Cake Roll has become one of my go-to recipes because it’s light, fun, and perfect for the season. The pastel hues, swirled beautifully in the cake, create a vibrant centerpiece that everyone will admire, and the soft, whipped cream filling is a welcome treat after a heavy meal.

What I enjoy most about making this cake is the process—it’s surprisingly easy to achieve such a visually stunning dessert, and I can’t wait to share it with you. This cake roll is a conversation starter, and the moment I serve it, I know it’s going to bring smiles all around.

Short Description

A colorful, pastel Easter Cake Roll with a fluffy sponge, whipped cream filling, and vibrant swirls of pastel colors that make it a perfect holiday treat.

Key Ingredients

For the Cake:

• 3 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp vegetable oil
• 1/4 cup milk
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• Gel food coloring (pastel pink, green, blue, yellow)

For the Filling:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

For the Topping (Optional):

• Whipped cream
• Pastel sprinkles

Tools Needed

• 10×15-inch jelly roll pan
• Parchment paper
• Electric mixer
• Kitchen towel
• Whisk
• Spatula

Cooking Instructions:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release.

Step 2: Make the Cake Batter

In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale—about 5 to 7 minutes. Add the vanilla extract, vegetable oil, and milk, mixing until combined.

Tip: The long mixing time is key to achieving the light, fluffy texture in the cake.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.

Step 4: Color the Batter

Divide the batter evenly into four small bowls. Add a few drops of different pastel gel food coloring to each bowl (pink, green, blue, yellow).

Spoon small dollops of each color randomly onto the prepared pan. Swirl gently with a skewer or butter knife to create a marbled effect.

Step 5: Bake the Cake

Bake the cake for 10–12 minutes or until it springs back lightly when touched. Keep an eye on it to prevent overbaking.

Step 6: Roll While Warm

Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Starting from one short end, carefully roll the cake up with the towel. Let it cool completely while rolled.

Step 7: Prepare the Filling

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 8: Fill and Roll the Cake

Once the cake is completely cooled, gently unroll it. Spread the whipped cream filling evenly over the surface. Re-roll the cake (without the towel) using gentle pressure.

Step 9: Decorate and Chill

Frost the top of the cake with more whipped cream and sprinkle with pastel sprinkles if desired. Chill the cake roll for at least 30 minutes before slicing for clean edges.

Why You’ll Love This Recipe

Visually Stunning: The pastel colors and marbled pattern make this cake roll a showstopper for Easter or any festive gathering.

Light and Fluffy: The sponge cake is airy and soft, providing the perfect balance to the creamy filling.

Easy to Make: Even if you’re new to cake rolls, this recipe walks you through each step with ease.

Customizable: You can tweak the colors to fit different holidays or events, making this a versatile dessert for all seasons.

No-Bake Filling: The whipped cream filling is simple to make and doesn’t require any cooking, so it’s quick and fuss-free.

Great for Groups: This cake serves a crowd, making it perfect for potlucks, holiday gatherings, or family get-togethers.

Serving and Pairing Suggestions

Serve as a Festive Dessert: Perfect for Easter or any spring celebration, this cake roll can be the centerpiece of your dessert table.

Pair with Fruit: A side of fresh berries or a fruit salad complements the sweetness of the cake and adds a fresh contrast.

Pair with Tea or Coffee: The lightness of the cake makes it an ideal companion for a cup of tea or coffee.

Serve with Ice Cream: For an indulgent treat, serve a slice of cake with a scoop of vanilla or strawberry ice cream.

Perfect for Buffets: If you’re hosting a brunch or buffet, slice the cake into smaller portions for easy serving.

Storage and Reheating Tips

Storing Leftovers: Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days.

Freezing the Cake: To freeze, wrap the unfilled cake in plastic wrap and then aluminum foil. You can freeze the cake for up to 1 month. Thaw it overnight in the fridge before filling and rolling.

Reheating: If you prefer to serve the cake slightly warm, reheat individual slices in the microwave for about 10-15 seconds. The whipped cream filling may soften slightly, but it will still taste delicious.

Avoid Freezing with Filling: It’s best to freeze the cake without the whipped cream filling to ensure the texture stays perfect when defrosted. Fill it after thawing.

FAQs

1. Can I use different colors for the cake?

Yes! Feel free to get creative with the colors. You can use any pastel shades you like or even go for bold colors for a different effect.

2. Can I make the cake ahead of time?

Yes! You can bake and roll the cake up to a day in advance. Just be sure to fill and decorate it the day you plan to serve it.

3. Can I substitute the whipped cream filling for something else?

You can use a cream cheese frosting or even a custard filling if you prefer something different.

4. What should I do if the cake sticks to the towel?

Make sure the towel is well-dusted with powdered sugar to prevent sticking. If it still sticks, carefully peel it off with your fingers.

5. Can I freeze the cake roll?

Yes, you can freeze the unfilled cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight before filling.

Tips & Tricks

– Chill the bowl and beaters before whipping the cream for a faster and more stable whip.
– Use a sharp knife to slice the cake neatly once it’s chilled.

Recipe Variations

Chocolate Cake Roll: Swap out some of the flour for cocoa powder to make a rich chocolate version. Add a hint of coffee to enhance the flavor.

Lemon Cake Roll: Add a teaspoon of lemon zest to the batter for a citrus twist, and use lemon-flavored whipped cream filling.

Gluten-Free Version: Substitute the flour with a gluten-free flour blend, ensuring you choose one that works well for cakes.

Final Thoughts
Baking this Easter Cake Roll has become one of those recipes I return to year after year, not just for its beauty, but for how it brings people together.

The combination of the light sponge and creamy filling makes it a dessert that doesn’t feel too heavy, yet it still feels indulgent enough for a special occasion. And let’s not forget about the fun of creating those pastel swirls!

You can easily make this cake your own by playing with colors or adding different toppings. It’s simple, yet feels like a real treat, and that’s what I appreciate about it most. If you’re looking to create a dessert that’s both delicious and visually impressive for your next celebration, this cake roll is definitely worth trying!