Easter Cake Roll

Why You’ll Love This Recipe

Easter Cake Roll is the perfect blend of light, spongy cake and a creamy, sweet filling, creating a dessert that’s both elegant and delicious. The cake’s soft texture and the contrast of the whipped filling make each bite irresistible. It’s customizable with seasonal flavors, and you can easily decorate it with pastel-colored toppings, making it an ideal choice for Easter or any springtime event. Plus, it’s easy to make, requiring just a few simple ingredients and steps.

Ingredients

For the Cake:

• 3 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• Powdered sugar (for dusting)

For the Filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (or whipped topping)

• Optional: A few drops of food coloring for a pastel look (optional, for decoration)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

2. Prepare the Cake Batter: In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are thick and pale. Gradually add the granulated sugar, a little at a time, and continue beating for another 2-3 minutes until the mixture is fluffy and well-combined. Stir in the vanilla extract.

3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.

4. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

5. Cool the Cake: Once baked, remove the cake from the oven. Immediately turn it out onto a clean kitchen towel that’s been dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, gently roll it up with the towel inside. Let it cool completely while rolled up.

Make the Filling:

1. Prepare the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and continue beating until the mixture is smooth and creamy.

2. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.

Assemble the Cake:

1. Unroll the Cake: Once the cake has cooled, carefully unroll it from the towel. Spread the filling evenly over the cake, leaving about an inch around the edges.

2. Roll the Cake: Gently roll the cake back up, this time without the towel, to form the classic roll shape. Be careful not to crack the cake, as it should remain soft and pliable.

3. Chill the Cake: Place the rolled cake in the refrigerator for at least 1 hour to set and help the filling firm up.

Decorate and Serve:

1. Dust with Powdered Sugar: Before serving, dust the top of the cake with powdered sugar to create a light, festive finish.

2. Optional Toppings: Add extra decorations such as pastel-colored sprinkles, edible flowers, or small chocolate eggs for a playful Easter touch.

3. Serve: Slice into 1-inch pieces and serve chilled.

Servings and Timing

• Servings: 8-10

• Prep Time: 20 minutes

• Cook Time: 12-15 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• Carrot Cake Roll: Swap the basic sponge cake for a carrot cake batter to create a carrot cake roll with cream cheese frosting filling.

• Chocolate Cake Roll: Substitute cocoa powder for part of the flour to make a rich chocolate cake base for the roll.

• Fruit-Filled Roll: Add fresh berries such as strawberries or raspberries to the filling for a fruity twist.

• Vegan Version: Use a non-dairy whipped topping, dairy-free cream cheese, and flax eggs (or another egg substitute) to make the roll vegan-friendly.

Storage/Reheating

• Storage: Store any leftover cake in the refrigerator in an airtight container for up to 3 days.

• Freezing: You can freeze the rolled cake before slicing for up to 1-2 months. Wrap it tightly in plastic wrap and foil. When ready to serve, thaw it in the fridge overnight.

• Reheating: This dessert is best served chilled or at room temperature, so there’s no need to reheat it.

FAQs

Can I make this cake in advance?

Yes, this cake can be made up to 1 day in advance. Just be sure to store it in the refrigerator until you’re ready to serve.

Can I use whipped cream instead of whipped topping?

Yes, you can use freshly whipped cream in place of whipped topping. Just make sure to whip it to stiff peaks before folding it into the filling.

Can I add food coloring to the filling?

Yes, you can add a few drops of food coloring to the filling to make it more festive for Easter. Pastel colors work great for this spring-themed dessert.

Can I use store-bought cake mix for the base?

Yes, you can use store-bought cake mix to save time. Just make sure to follow the directions on the box for making a thin sponge cake, and bake it in the jelly roll pan.

How do I keep the cake from cracking when rolling it?

To prevent cracking, ensure the cake is soft and fully cooled before rolling it. Roll it up gently in the towel and allow it to cool to room temperature before unrolling and filling it.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check that the other ingredients (like whipped topping and cream cheese) are also gluten-free.

Conclusion

Easter Cake Roll is a beautiful and delicious dessert that’s perfect for any springtime celebration. With its light sponge cake, creamy filling, and festive appearance, it’s sure to be a showstopper on your Easter table. Simple to make yet elegant enough for a special occasion, this cake roll is a fun and tasty way to celebrate the holiday. Whether you’re serving it as the main dessert or bringing it to a gathering, this recipe will leave everyone asking for the recipe!

Easter Cake Roll

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Easter Cake Roll is a festive and delicious dessert featuring a light sponge cake filled with a creamy, whipped filling. The cake is rolled up and dusted with powdered sugar, making it an elegant treat perfect for Easter celebrations. Customizable with food coloring, this cake is sure to be the star of your springtime dessert table!

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Ingredients

• For the Cake:

  • 3 large eggs

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • Powdered sugar (for dusting)

• For the Filling:

  • 8 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy whipping cream (or whipped topping)

• Optional: A few drops of food coloring for a pastel look (optional for decoration)

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Instructions

• Make the Cake:

  • Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

  • Beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar, beating for 2-3 more minutes. Stir in vanilla extract.

  • Mix the flour, baking powder, and salt in a separate bowl. Fold them gently into the egg mixture.

  • Pour into the pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.

  • Once baked, immediately turn the cake onto a towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel inside. Let cool.

• Make the Filling:

  • Beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until creamy.

  • Whip the cream until stiff peaks form and gently fold into the cream cheese mixture.

• Assemble the Cake:

  • Once the cake is cool, unroll it gently. Spread the filling evenly over the cake, leaving a small border.

  • Roll the cake back up carefully without the towel and refrigerate for 1 hour.

• Decorate and Serve:

  • Dust with powdered sugar before serving. Optionally, decorate with food coloring, sprinkles, or chocolate eggs for an Easter touch.

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Notes

• Customize with different fillings like fruit or chocolate for a unique twist.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.