Easter Cake Roll

A Light and Colorful Springtime Delight

Easter is the season of renewal, celebration, and vibrant color—and nothing captures the spirit quite like a beautifully crafted Easter Cake Roll. This eye-catching dessert is as delicious as it is stunning, featuring pastel swirls of fluffy sponge cake wrapped around a luscious cream cheese frosting. Whether you’re hosting a family Easter brunch, looking for a spring birthday treat, or simply want to brighten up your dessert table, this cake roll is a guaranteed showstopper.

Perfect for novice bakers and seasoned pros alike, this recipe is a fun and festive way to showcase your creativity in the kitchen. With a soft, airy sponge and a creamy, lightly tangy filling, the Easter Cake Roll strikes the ideal balance between rich and refreshing. Let’s dive into how to make this colorful confection and elevate your spring dessert game!

Why You’ll Love This Easter Cake Roll

This Easter Cake Roll isn’t just pretty—it’s incredibly flavorful and versatile. Here’s what makes it so special:

  • Light and airy texture thanks to whipped egg whites
  • No artificial cake mix—it’s made from scratch with simple, fresh ingredients
  • Naturally gluten-light (though not gluten-free), with a small amount of cake flour
  • Customizable colors for any occasion
  • Creamy, tangy-sweet cream cheese filling that perfectly complements the sponge

This recipe is especially great for families with children, Easter potlucks, spring weddings, baby showers, and festive brunches.

Ingredients for the Easter Cake Roll

Cake Batter

  • 6 large egg whites, room temperature
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp kosher salt
  • ¼ cup sugar
  • ½ cup + 1 tbsp cake flour
  • Pastel gel food coloring (your choice of 3–4 colors)

Cream Cheese Frosting

  • 1 (8 oz) block cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • Powdered sugar for dusting

Kitchen Equipment You’ll Need

  • 13×18 baking sheet (jelly roll pan)
  • Parchment paper
  • Baking spray
  • Stand mixer with whisk attachment (or electric hand mixer)
  • Mixing bowls (at least 4 for the colored batters)
  • Silicone or offset spatula
  • Flat spatula for spreading
  • Cooling rack
  • Clean kitchen towel (optional)
  • Sifter or fine mesh sieve (for dusting powdered sugar)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Spray a 13×18-inch baking sheet with baking spray, then line it with parchment paper and spray the paper lightly as well to prevent sticking.

2. Make the Sponge Batter

In a stand mixer fitted with the whisk attachment, beat the egg whites, lemon juice, and kosher salt on medium speed until foamy.

Gradually add in the sugar and increase the speed to high. Beat until soft peaks form—this is when the mixture looks glossy and peaks gently curl over when the whisk is lifted.

Using a silicone spatula, gently fold in the cake flour until fully incorporated. Be careful not to deflate the egg whites.

3. Color and Spread the Batter

Divide the batter evenly into 4 separate bowls. Add a few drops of gel food coloring into each bowl and mix until you get your desired pastel shades.

Drop alternating dollops of colored batter onto the prepared baking sheet. Once all the batter is on the sheet, use a flat spatula to gently spread it out evenly to the edges.

4. Bake

Bake for 12 minutes, or until the cake springs back when lightly touched. Do not overbake—you want the cake to remain pliable for rolling.

5. Roll and Chill

Once baked, allow the cake to cool for 5 minutes. Then, place a second piece of parchment paper over the top and flip the cake onto it. Peel off the top layer of parchment.

Immediately and carefully roll the cake into a spiral (starting from the shorter end) with the parchment paper inside. This helps it keep its shape without cracking. Place the rolled cake in the refrigerator for at least 2 hours to cool and set.

6. Make the Cream Cheese Frosting

While the cake is chilling, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, then continue beating until the frosting is light and fluffy.

7. Frost and Final Roll

Once the cake is fully chilled, gently unroll it. Spread the frosting evenly over the entire surface.

Carefully re-roll the cake, this time without the parchment inside. Dust the top with powdered sugar before serving.

Tips for Success

  • Room temperature egg whites whip faster and hold more air.
  • Use gel food coloring for more vibrant hues without affecting the batter consistency.
  • Don’t skip the lemon juice—it stabilizes the egg whites.
  • If your cake cracks slightly while rolling, don’t worry. A good dusting of powdered sugar will camouflage imperfections.
  • For ultra-smooth frosting, sift the powdered sugar before mixing.

Variations and Recipe Swaps

  • Gluten-free version: Use a gluten-free 1:1 baking flour in place of cake flour.
  • Different flavors: Add a touch of lemon zest to the batter or a few drops of almond extract to the frosting.
  • Holiday themes: Swap out the pastel colors for red and green (Christmas), or red, white, and blue (Fourth of July).
  • Fruit twist: Add a thin layer of raspberry or strawberry jam before frosting for a fruity surprise.

Storing Leftovers

To store any leftover Easter Cake Roll:

  • Refrigerate: Wrap the cake roll tightly in plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.
  • Freeze: You can also freeze it for longer storage. Wrap it in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Food & Drink Pairings

This light and airy dessert pairs beautifully with:

  • A cup of Earl Grey or chamomile tea
  • A glass of prosecco or rosé
  • Fresh spring berries or a dollop of whipped cream on the side
  • For a brunch menu, pair with quiche, deviled eggs, or fruit salad

FAQ: Easter Cake Roll

Can I use whole eggs instead of egg whites?

Not for this recipe. Whole eggs will weigh down the batter and compromise the sponge’s airy texture. Stick to egg whites for best results.

Why did my cake crack?

Overbaking or trying to roll while too cold can cause cracks. Roll the cake while it’s still warm and pliable, and chill immediately.

Can I make this ahead of time?

Yes! This is a great make-ahead dessert. You can prepare the entire cake roll the day before and store it in the fridge until ready to serve.

What’s the best way to roll the cake without it sticking?

Rolling the cake with a sheet of parchment or a clean tea towel inside helps prevent sticking and makes unrolling easier when it’s time to frost.

Final Thoughts

This Easter Cake Roll is the ultimate centerpiece for your spring celebration. It’s light, vibrant, and oh-so-delicious—bringing joy to every bite. Whether you’re a beginner or a baking aficionado, this recipe is approachable and impressive in equal measure.

If you try this recipe, don’t forget to share your results on social media and tag us! Subscribe to our blog for more festive desserts, baking tips, and seasonal inspiration delivered straight to your inbox. Happy Easter and happy baking! 🌸🍰💐

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