Name: Easter Cake Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 45 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-colored sprinkles or mini chocolate eggs (for garnish); powdered sugar (for dusting towel); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; pastel food coloring (optional)

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If you’re looking for a show-stopping dessert that perfectly embodies the spirit (and sweetness!) of spring, the Easter Cake Roll Recipe belongs at the top of your list. This tender sponge cake is swirled with fluffy, pastel-tinted whipped cream and finished with a sprinkle of festive decorations that are just begging to be displayed at your next holiday gathering. Each slice is a beautiful celebration of soft, airy cake and smooth whipped filling, bringing together the classic charm of a jelly roll with a fresh, playful twist that virtually guarantees smiles all around.

Ingredients You’ll Need

This Easter Cake Roll Recipe shines thanks to a simple cast of staple ingredients, each chosen for their role in creating a light, delicate cake and creamy, dreamy filling. Trust me, every element brings something special to this springtime showpiece!

All-purpose flour: The foundation for our cake’s soft yet sturdy texture.
Baking powder: Ensures a fluffy sponge by lifting the batter just enough.
Salt: Balances sweetness and gently enhances all the flavors.
Large eggs: Responsible for creating that signature airy, flexible cake—you’ll really notice the difference!
Granulated sugar: Sweetens and helps give the cake its signature fine crumb.
Vanilla extract: Adds a subtle, warm fragrance and depth to both cake and filling.
Whole milk: Lends moisture to the batter for a tender crumb.
Pastel-colored sprinkles or mini chocolate eggs (for garnish): The final touch—these create a festive Easter vibe!
Powdered sugar (for dusting towel): Keeps the sponge from sticking and adds a sweet, snowy finish.
Heavy whipping cream (for filling): Whips up to soft, luscious peaks that hold their swirl in every slice.
Powdered sugar (for filling): Sweetens and stabilizes the whipped cream.
Pastel food coloring (optional): Offers gorgeous pops of color; gel works best for keeping the cream thick and fluffy.

How to Make Easter Cake Roll Recipe

Step 1: Prepare the Baking Pan and Oven

Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment—trust me, this makes releasing the delicate cake later a breeze and guarantees less mess when rolling.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This simple blend lays the groundwork for the ultra-light, flexible cake needed for a successful roll.

Step 3: Beat Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar together with a hand mixer for about 5 minutes, until the mixture turns thick, pale, and ribbon-like. This volume gives the sponge its lovely lift and airy texture—don’t rush this step!

Step 4: Add Milk and Vanilla

Stir in vanilla extract and milk to the whipped eggs and sugar. These flavors infuse the batter and add moisture, keeping the cake tender and delicious.

Step 5: Fold in the Dry Ingredients

Gently fold your dry ingredients into the wet mixture, being careful not to deflate the precious air you’ve whipped in. Mix only as much as needed to combine—this is the secret to a soft, spongy roll.

Step 6: Bake the Cake

Pour the batter into your prepared pan, smoothing it into an even layer. Bake for 10 to 12 minutes, or until the top springs back when touched gently in the center. Keep a close eye on the cake; overbaking makes rolling tricky!

Step 7: Roll the Cake

While the cake bakes, dust a clean kitchen towel generously with powdered sugar. Once the cake is hot from the oven, immediately invert it onto the towel, peel away the parchment, and gently roll it up from the short end with the towel inside. Let it cool completely—don’t skip this step, as it helps set the shape and prevents cracks.

Step 8: Make the Whipped Cream Filling

Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If you’re going for extra flair, divide and tint portions of the cream with pastel food coloring for an ultra-festive touch. Gentle folding preserves all that luscious fluffiness!

Step 9: Fill and Re-Roll

Unroll the cooled cake carefully, spread an even layer of whipped cream filling all over, then roll the cake back up tightly (without the towel this time!). Chill the assembled cake roll for at least 1 hour. This sets both the filling and shape, so you get gorgeous, clean slices at serving.

Step 10: Decorate and Serve

Dust the chilled cake roll with powdered sugar and scatter with pastel sprinkles or mini chocolate eggs on top. Each garnish brings extra joy and color—just the way an Easter Cake Roll Recipe should be!

How to Serve Easter Cake Roll Recipe

Garnishes

Go wild with the decorations! A cloud of powdered sugar, a tumble of pastel-colored sprinkles, or a crown of mini chocolate eggs transforms the cake into a festive centerpiece. For something extra, try adding edible flowers or even a drizzle of melted white chocolate for an elegant finish.

Side Dishes

This cake plays nicely alongside a light fruit salad—think spring berries or a citrus medley—to add a fresh, bright contrast. Consider a pot of tea, a sparkling punch, or even a basket of sweet rolls to round out your Easter spread with effortless style.

Creative Ways to Present

Slice the cake roll and arrange the pieces in a rainbow on a pretty platter, or stand them upright for a charming pinwheel display. You could also wrap individual slices in parchment for a sweet takeaway treat, or top each one with a personalized chocolate egg for a playful touch the kids will love.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Easter Cake Roll Recipe tightly in plastic wrap or store in an airtight container in the fridge. It will stay fresh for up to 3 days, keeping the sponge soft and the filling creamy right up to the last slice.

Freezing

Yes, you can freeze this cake! Wrap the roll (whole or in slices) well in plastic and then foil, and freeze for up to one month. Thaw in the refrigerator overnight before serving—just be sure to garnish after thawing for the prettiest presentation.

Reheating

You won’t need to reheat the Easter Cake Roll Recipe, but if you’d like to soften it slightly before serving, simply let it sit at room temperature for 15–20 minutes. Cold from the fridge is lovely, but just a little less chill makes the cream even silkier.

FAQs

Can I make the cake roll ahead of time?

Absolutely! In fact, the Easter Cake Roll Recipe truly benefits from a little time to chill. Assemble and fill the roll the day before, store it wrapped in the refrigerator, and all you’ll have to do is garnish and serve on the day of your celebration.

How do I prevent the cake from cracking?

The key is to roll the cake while it’s still warm and pliable. Dusting the towel with plenty of powdered sugar also prevents sticking, which makes for a smooth, crack-free roll every time.

What kind of sprinkles and food coloring work best?

Pastel nonpareils, jimmies, or mini chocolate eggs look especially festive. For coloring the whipped cream, always choose gel food coloring—it gives vibrant hues without thinning out your filling.

Can I use a different filling?

Of course! While the creamy whipped filling is classic for this Easter Cake Roll Recipe, you can swap in a layer of lemon curd, berry jam, or even chocolate ganache to play with flavors and colors.

What if I don’t have a jelly roll pan?

Try using a rimmed baking sheet of a similar size (10×15 inches). If yours is a little larger, just spread the batter a bit thinner and reduce the baking time slightly. The cake should be just springy—not dry—to ensure a perfect roll.

Final Thoughts

This Easter Cake Roll Recipe is the kind of dessert that turns any spring gathering into a celebration. It’s simple enough to make with kids, but stunning enough to impress every guest at your table. Don’t wait for a special occasion—bring a burst of color and joy to your baking and share this sweet treat with those you love!

Easter Cake Roll Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour 45 minutes (includes cooling and chilling)
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Easter Cake Roll recipe is a delightful and impressive dessert perfect for spring celebrations. A light and airy sponge cake filled with sweet whipped cream and adorned with pastel-colored decorations, this cake roll is sure to be a hit at your holiday table.

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-colored sprinkles or mini chocolate eggs (for garnish)
powdered sugar (for dusting towel)

For the Filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
pastel food coloring (optional)

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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 parchment.
Prepare the Cake: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat eggs and sugar until thick and pale. Mix in vanilla and milk. Gently fold in the dry ingredients. Pour into the pan and bake for 10–12 minutes.
Roll the Cake: Dust a kitchen towel with powdered sugar. Invert the baked cake onto the towel, peel off parchment, and roll the cake up in the towel. Let cool.
Make the Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Tint with food coloring if desired.
Assemble: Unroll the cake, spread whipped cream, and roll back up. Chill before serving. Dust with powdered sugar and garnish with decorations.