Can I freeze the Easter Cake Roll?

Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge, the texture stays perfect. I always make an extra to stash away for unexpected guests!

How do I prevent cracks when rolling?

Three secrets: roll while warm (not hot!), use that powdered sugar-dusted towel, and don't overbake. Even if small cracks appear, the filling hides them beautifully. My first few attempts cracked too, it's part of the learning process!

Can I use different fillings?

Oh yes! Lemon curd, raspberry jam, or chocolate mousse all work wonderfully. Just keep the layer thin (about ¼ inch) so rolling stays easy. My kids love when I mix pastel food coloring into the whipped cream for rainbow layers!

Why did my cake stick to the parchment?

Likely not enough greasing! Next time, lightly spray or butter the parchment too. If it sticks, don't panic; gently loosen edges with a butter knife while warm. The powdered sugar towel helps camouflage any imperfections.

Can I make this ahead for Easter?

Yes! Bake and roll the cake up to 2 days before, then fill and decorate the morning of. The unfilled cake keeps beautifully wrapped at room temperature. This makes Easter morning so much more relaxing!

Magical 3-Step Easter Cake Roll That Steals the Show

Description

This Easter Cake Roll is light, fluffy, and filled with creamy whipped cream and colorful festive sprinkles. A cheerful and elegant dessert perfect for your holiday table!

Ingredients

Scale

For the Sponge Cake:

4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup powdered sugar, for rolling

For the Filling:

1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup pastel-colored sprinkles or mini chocolate eggs

For Decoration:

½ cup melted white chocolate
Extra sprinkles or Easter candies

Instructions

Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Prepare the Batter: In a large bowl, beat eggs and granulated sugar for 3 minutes until light and fluffy. Mix in vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture until fully combined.
Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until golden and springy to the touch.
Roll the Cake: Turn the cake out onto a towel dusted with powdered sugar, peel off parchment, and roll up with the towel while warm. Let cool completely.
Make the Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake: Unroll the cooled cake, spread whipped cream evenly, and sprinkle with pastel sprinkles or mini chocolate eggs. Roll the cake up tightly, seam-side down.
Decorate: Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.
Chill & Serve: Refrigerate for at least 30 minutes before slicing. Serve chilled and enjoy!

Notes

Store covered in the refrigerator for up to 3 days.
Best enjoyed chilled for the perfect creamy texture!

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 120mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: Easter Cake Roll, Holiday Desserts, Whipped Cream Roll Cake, Sponge Cake Roll, Spring Desserts