This Easter Cake Roll is a vibrant and festive dessert that’s perfect for celebrating the holiday! With its colorful pastel swirls and creamy cream cheese frosting, it’s a delightful treat that’s sure to impress. Trust me, you’ll love how this beautiful and delicious cake roll brightens up your Easter celebration!

Why You’ll Love This Recipe

  • Festive & Colorful: Perfect for Easter celebrations.
  • Light & Airy: Delicate cake with creamy frosting.
  • Impressive Presentation: Beautiful pastel swirls.
  • Easy to Customize: Use your favorite pastel colors.

easter cake roll

Ingredients

Cake Ingredients:

  • Large Egg Whites (Room Temperature): Provides structure and lightness.
  • Lemon Juice (Freshly Squeezed): Adds acidity and stability to the meringue.
  • Kosher Salt: Enhances flavors.
  • Sugar: Sweetens the cake.
  • Cake Flour (Plus 1 tbsp): Provides a tender crumb.
  • Pastel Gel Food Coloring: Creates vibrant pastel colors.

Cream Cheese Frosting Ingredients:

  • Cream Cheese (Softened): Adds tang and creaminess.
  • Unsalted Butter (Softened): Provides richness and creaminess.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Pure Vanilla Extract: Enhances flavor.
  • Powdered Sugar (For Dusting): Adds a sweet finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Easter Cake Roll

Cake:

  1. Prepare Oven and Pan: Preheat oven to 350°F. Spray a 13×18 baking sheet and line with parchment paper.
  2. Prepare Meringue: Beat egg whites, lemon juice, and salt until foamy. Gradually add sugar, beat until soft peaks form.
  3. Fold in Flour: Gently fold in cake flour until combined.
  4. Color the Batter: Divide batter into 4 bowls, add pastel gel food coloring, and mix.
  5. Layer and Spread: Drop dollops of colored batter onto the parchment paper, spread evenly.
  6. Bake: Bake for 12 minutes, or until it springs back.
  7. Cool and Roll: Cool for 5 minutes, flip onto parchment paper, remove top layer, and roll into a spiral.
  8. Chill: Refrigerate for a few hours.

Cream Cheese Frosting:

  1. Combine Ingredients: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

Assemble:

  1. Unroll and Frost: Carefully unroll the chilled cake, spread cream cheese frosting evenly.
  2. Roll and Dust: Reroll the cake, dust with powdered sugar.
  3. Serve: Slice and enjoy.

Pro Tips for Making the Recipe

  • Use room temperature egg whites for best meringue.
  • Don’t over-mix the batter to keep the cake light.
  • Roll the cake while slightly warm to prevent cracking.
  • Use gel food coloring for vibrant colors.
  • Chill the cake thoroughly before frosting.

How to Serve Easter Cake Roll

  • Serve as a festive dessert for Easter celebrations.
  • Pair with fresh berries or whipped cream.
  • Enjoy with a cup of tea or coffee.

Make Ahead and Storage

  • Make Ahead: The cake can be baked and rolled ahead of time and stored in the refrigerator. Frost and dust before serving.
  • Storage: Store in the refrigerator in an airtight container for up to 3 days.

FAQs

1. Can I use a different frosting?

Yes, you can use whipped cream, buttercream, or other frosting flavors.

2. Can I use liquid food coloring?

Gel food coloring is recommended for vibrant colors, but liquid can be used with more quantity.

3. How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still slightly warm and use parchment paper.

4. Can I make this cake gluten-free?

Yes, use a gluten-free cake flour blend and follow the recipe.

This Easter Cake Roll is a delightful and visually stunning dessert that’s perfect for celebrating the holiday! Simple to prepare, packed with vibrant colors and creamy flavors, this recipe is ideal for Easter gatherings, family celebrations, or a sweet treat anytime. Enjoy the light, festive cake with every delicious slice!

Print
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Easter Cake Roll Recipe

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Easter Cake Roll is a festive and delightful dessert, perfect for celebrating the holiday! A light and airy sponge cake, swirled with pastel colors, is filled with a creamy cream cheese frosting and dusted with powdered sugar. It’s a visually stunning and delicious treat that’s sure to be the centerpiece of your Easter celebration.

Ingredients

Units Scale

Cake Ingredients:

  • 6 large egg whites, room temperature
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 1/2 cup cake flour + 1 tablespoon
  • Pastel gel food coloring

Cream Cheese Frosting Ingredients:

  • 1 8–ounce cream cheese, softened
  • 1/2 cup butter, unsalted, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Prepare Oven and Pan:
    1. Preheat your oven to 350°F (175°C).
    2. Spray a 13×18 inch baking sheet with baking spray and line it with parchment paper.
  2. Whip Egg Whites:
    1. Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy.
    2. Gradually whisk in the sugar.
    3. Continue to beat until the mixture forms soft peaks.
  3. Fold in Flour:
    1. Gently fold in the cake flour until combined and smooth.
  4. Color the Batter:
    1. Divide the cake batter into 4 bowls.
    2. Mix a few drops of each pastel gel food coloring into each bowl to achieve vibrant shades.
    3. Add more drops to reach your desired color intensity.
  5. Create Pastel Swirls:
    1. Alternate between all 4 colored batters and drop dollops of the batters onto the parchment paper.
    2. Using a flat spatula, spread the batter evenly.
  6. Bake:
    1. Bake in the oven for 12 minutes, or until the cake springs back when lightly touched.
  7. Cool and Roll:
    1. Remove from the oven and let the cake cool for 5 minutes.
    2. Flip the pan over onto another sheet of parchment paper.
    3. Remove the top layer of parchment paper.
    4. Tightly roll the cake into a spiral.
    5. Place the rolled cake in the refrigerator and allow it to cool for a few hours.
  8. Make Cream Cheese Frosting:
    1. Using a standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth.
  9. Frost and Serve:
    1. Once the cake is chilled, carefully unroll it.
    2. Frost the entire top of the cake with the cream cheese frosting, spreading it evenly.
    3. Re-roll the cake.
    4. When ready to serve, dust the entire cake with powdered sugar.
    5. Enjoy!

Notes

  • Use gel food coloring for vibrant pastel colors. Liquid food coloring may alter the batter’s consistency.
  • Be gentle when folding in the flour to maintain the cake’s airy texture.
  • Ensure the egg whites are at room temperature for optimal whipping.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350kcal
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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