Easter Cake Roll

Easter Cake Roll is a dreamy, cloud-like dessert that brings joy to any Easter celebration. I remember my first attempt, the kitchen dusted with powdered sugar like snow, holding my breath as I unrolled the cake to reveal swirls of fluffy whipped cream and festive pastel sprinkles.

This Easter Cake Roll recipe is deceptively simple yet feels like a show-stopper on the table. The light sponge practically melts in your mouth, complemented by the sweet whipped cream filling and charming sprinkles that add a burst of springtime cheer. Perfect for family brunches or a cozy treat, this cake roll is a holiday celebration in every bite.

The secret is rolling the cake while still warm and using the fluffiest whipped cream you can whip up. Once you try it, you’ll see why this Easter Cake Roll has become a cherished tradition in many homes.

Table of Contents

Why You’ll Love This Easter Cake Roll

Honestly, this Easter Cake Roll is the rockstar of Easter desserts, easy enough for beginners but impressive enough to make you feel like a pastry pro. Here’s why it’s a total winner:

• Foolproof fun: No fancy skills needed! The sponge is forgiving, and rolling it up (towel trick included) feels like a cozy kitchen hug.
• Spring in every bite: Pastel sprinkles, creamy filling, that delicate crumb, it’s like eating sunshine and happiness.
• Crowd-pleaser magic: Kids gasp at the swirls; adults sneak second slices. It’s the dessert that disappears first at every gathering.
• Make-ahead dream: Whip it up the day before, and it actually gets better in the fridge (more time for egg hunts!).

Seriously, this Easter Cake Roll recipe turns basic ingredients into pure holiday joy. Just wait till you see those colorful slices, instant Easter vibes!

Ingredients for Easter Cake Roll

Gathering the right ingredients is half the battle with this Easter showstopper! I’ve learned through trial and error (and a few cracked cakes) that quality matters here. Let’s break it down so you can raid your pantry like a pro:

For the Sponge Cake

• 4 large eggs : Room temperature is key! They’ll whip up fluffier and give that perfect rise.
• ¾ cup granulated sugar : Not packed, just gently spooned in. This sweetens without weighing down our airy cake.
• 1 teaspoon vanilla extract : The good stuff, please! Imitation just won’t give that warm depth of flavor.
• ¾ cup all-purpose flour : Spoon and level it, friends. No dense cakes allowed!
• ½ teaspoon baking powder : Our little lift helper.
• ¼ teaspoon salt : Just enough to balance the sweetness.
• ¼ cup powdered sugar : For dusting the towel, this prevents sticking better than flour.

For the Filling

• 1 cup heavy cream : Cold, cold, cold! Warm cream won’t whip properly.
• 2 tablespoons powdered sugar : Sifted to avoid lumps in our creamy dream.
• ½ teaspoon vanilla extract : Because everything’s better with vanilla.
• ½ cup pastel sprinkles or mini eggs : The Easter magic! I use a mix for color explosions.

For Decoration

• ½ cup melted white chocolate : For drizzling, chips or bars both work.
• Extra sprinkles or candies : Go wild! This is where personality shines.

See? Mostly pantry staples transformed into something extraordinary. Now let’s make some magic!

Equipment You’ll Need

No fancy gadgets required here, just solid basics you probably already own! Here’s what you’ll need:

• 10×15-inch jelly roll pan : The perfect size for rolling
• Stand mixer or hand mixer : For whipping those eggs into clouds
• Mixing bowls : One big, one medium
• Silicone spatula : Gentle folding is key
• Clean kitchen towel : Cotton works best
• Parchment paper : Non-negotiable!

That’s it! See? Nothing intimidating, just tools that help make baking magic.

How to Make Easter Cake Roll

Alright, let’s dive into the fun part! I’ll walk you through each step like we’re baking side by side in my kitchen. Don’t let the rolling part intimidate you, I’ve got all the tricks to make this foolproof.

Preparing the Sponge Cake

First things first: Preheat that oven to 350°F (175°C). Line your jelly roll pan with parchment paper. I like to leave a little overhang on the sides for easy lifting later. Lightly grease the paper too (trust me, you don’t want your masterpiece sticking!).

Now, the eggs. Room temperature is crucial here! I usually set mine out an hour before baking or warm them (in shells!) in a bowl of lukewarm water for 5 minutes. Beat them with the sugar for a full 3 minutes, no cheating! You’ll know it’s ready when it’s pale, thick, and forms ribbons when you lift the beaters.

Gently fold in the vanilla, then sift the dry ingredients right over the egg mixture. Here’s my secret: fold with a light hand using a silicone spatula, scraping from the bottom up. Overmixing is the enemy of fluffy cakes! Pour the batter into your prepared pan, spreading it evenly to all corners. An offset spatula works wonders here.

Bake for 10-12 minutes only. The cake is done when it’s golden and springs back when lightly touched. Don’t overbake, or rolling will be a nightmare!

Rolling and Cooling the Cake

Here’s where the magic happens! While the cake is still warm (yes, warm!), dust a clean kitchen towel generously with powdered sugar. Flip the cake onto it and peel off the parchment paper, ahhh, that perfect golden surface!

Starting from one short end, use the towel to gently roll the cake up. Not too tight, not too loose, think “comfortable cinnamon roll.” This trains the cake to remember its shape. Let it cool completely like this, about 30 minutes. I usually prop the rolled end underneath so it doesn’t unroll.

Adding the Filling and Decorating

Time for the fun part! Whip your cold heavy cream with powdered sugar and vanilla until you get stiff peaks. When you lift the beaters, the peaks should stand straight up without drooping. Unroll your cooled cake (don’t panic if it cracks slightly, we’ll hide that with filling!).

Spread the whipped cream evenly, leaving about a ½-inch border. Now shower it with those cheerful sprinkles or mini eggs! Using the towel to help, roll the cake back up, this time without the towel inside. Place it seam-side down on your serving platter.

Melt your white chocolate (microwave in 20-second bursts, stirring between) and drizzle it artistically over the top. Immediately add more sprinkles so they stick before the chocolate sets. Pop it in the fridge for at least 30 minutes before slicing, this makes clean cuts possible.

When you slice, use a sharp knife dipped in hot water and wiped dry between cuts. Prepare for “oohs” and “aahs” when those beautiful swirls are revealed!

Tips for the Perfect Easter Cake Roll

After making this Easter Cake Roll more times than I can count (and yes, learning from every cracked cake along the way), here are my golden rules for success:

• Roll while warm! This is non-negotiable: a warm cake bends, a cold one breaks. Don’t skip this step.
• Don’t overbake: Pull it out when the top springs back lightly. Even 30 extra seconds can make rolling tough.
• Use the towel trick: That powdered sugar-dusted towel is your best friend for training the cake’s memory.
• Chill before slicing: I know it’s tempting, but that 30-minute fridge time makes all the difference for clean cuts.
• Small cracks happen! Just position them on the bottom – the filling and decorations will hide any imperfections.

Follow these, and you’ll have a showstopper every time!

Variations and Substitutions

One of my favorite things about this Easter Cake Roll is how easily you can make it your own! Here are some fun twists I’ve tried (and loved):

• Citrus sunshine: Add 1 tablespoon lemon zest to the batter and swap the vanilla extract for lemon in the filling – spring in every bite!
• Berry bliss: Fold ½ cup crushed freeze-dried strawberries into the whipped cream for a pretty pink swirl.
• Gluten-free: Use a 1:1 gluten-free flour blend (I like King Arthur’s) – works like a charm!
• Chocolate lover’s dream: Swap 2 tablespoons flour for cocoa powder in the batter and use chocolate whipped cream.

The possibilities are endless, make it your family’s new tradition!

Serving and Storing Easter Cake Roll

Here’s the best part: this Easter Cake Roll actually gets better after a little chill time! I always refrigerate it for at least 30 minutes before slicing; it firms up the filling and makes those clean, beautiful cuts possible.

When you’re ready to serve, use a sharp knife (dip it in hot water and wipe it dry between slices for extra neatness).

To store, wrap it tightly in plastic wrap or place it in an airtight container. It’ll keep fresh in the fridge for up to 3 days, if it lasts that long!

Nutritional Information

Just so you know what you’re indulging in (because Easter calories don’t count, right?), here’s the scoop per slice:

About 350 calories, 15g fat, and 25g sugar.

All values are estimates; your actual numbers might dance a bit depending on your exact ingredients and how generously you sprinkle those candies!

FAQs About Easter Cake Roll

More Springtime Cakes and Festive Desserts to Try

If you love the light and fluffy charm of Easter Cake Roll, these other delightful cakes and desserts will brighten your celebrations with fresh flavors.

• Savor the rich and creamy layers of Boston Cream Pie for a classic treat.
• Try the tropical goodness of Hawaiian Carrot Pineapple Cake for a burst of flavor.
• Enjoy the rich and layered delight of Chocolate Lasagna for a chocolate lover’s dream.
• Bake the sweet and nutty Lazy Girl Pecan Pie Bars for an easy crowd-pleaser dessert.

Give these recipes a try and add more festive, flavorful cakes to your holiday baking list!

Easter Cake Roll Time to Try!

Now it’s your turn! Grab those eggs and sprinkles, and let’s make some Easter magic together. I’d love to see your creations, tag me with your colorful swirlson Instagram, and hear how your family reacts to this sweet spring tradition. Happy baking, and may all your cake rolls roll perfectly!

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