If you’re looking for a dessert that’s as fun to make as it is to eat, look no further than this Easter Cake Roll! It’s a sweet, light, and fluffy treat with a vibrant twist that’s perfect for spring celebrations or just when you’re craving a little something special. Trust me, this cake roll will have everyone coming back for seconds—and thirds! The soft sponge cake, paired with a creamy filling, is a match made in dessert heaven.
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Why You’ll Love This Easter Cake Roll
This cake roll isn’t just delicious—it’s a total showstopper. Whether you’re whipping it up for an Easter gathering, a birthday bash, or just to brighten your weekend, it’s sure to make a lasting impression. Here’s why it’s one of my favorites:
Versatile: Perfect for any occasion. This dessert can steal the spotlight at a festive dinner or bring a sweet touch to a casual family gathering. It’s adaptable and easy to customize with your favorite fillings!
Budget-Friendly: No need to break the bank. The ingredients are simple and likely already in your pantry, so you don’t have to hunt down anything fancy to make this treat.
Quick and Easy: Even though it looks impressive, making a cake roll is surprisingly straightforward. If you’re new to baking, don’t worry—this recipe is beginner-friendly and totally worth the effort!
Customizable: You can get creative with the filling, from fruit spreads to whipped cream or even a chocolate ganache. Plus, you can decorate it to match any celebration theme!
Crowd-Pleasing: This cake is light, creamy, and visually stunning—guaranteed to impress everyone from kids to adults. You’ll be getting compliments left and right!
Ingredients
Here’s the magic of this cake roll—it uses simple ingredients to create something extraordinary. Let’s break it down:
Eggs: The key to the soft and spongy texture. These give the cake its fluffy lift, making every bite light as air.
Granulated Sugar: Sweetens the cake just enough to bring out its delicate flavor, without being overpowering.
Vanilla Extract: Adds that warm, comforting flavor that brings everything together.
All-Purpose Flour: The base of the cake, giving it the structure to roll up beautifully.
Baking Powder: Helps the cake rise to perfection, ensuring it stays light and airy.
Salt: Just a pinch, but it balances out the sweetness and enhances all the flavors.
Heavy Cream: For the luscious filling that’s rich and dreamy.
Powdered Sugar: Sweetens the filling and gives it a smooth, creamy texture.
Cream Cheese: The creamy base for the filling that adds a slight tang to balance the sweetness.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and gets the perfect texture.
Prepare the Cake: In a large bowl, whisk the eggs and sugar together until light and fluffy. Add vanilla extract, flour, baking powder, and salt, mixing until smooth. This batter should be light and airy.
Bake the Cake: Pour the batter into a prepared baking sheet and spread it evenly. Bake for 12-15 minutes until the cake is golden and springs back when touched.
Cool the Cake: Once baked, allow the cake to cool in the pan for a few minutes, then carefully invert it onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel while it’s still warm, then let it cool completely. This prevents cracking when you unroll it later.
Make the Filling: While the cake cools, beat together the heavy cream, powdered sugar, and cream cheese until smooth and fluffy. This creamy mixture will be the luscious filling that makes the cake irresistible.
Assemble the Cake Roll: Once the cake has cooled, unroll it gently and spread the filling evenly over the surface. Carefully roll the cake back up without the towel this time. It’s okay if it’s a little messy; the beauty is in the taste!
Chill and Serve: Chill the cake roll in the fridge for about 30 minutes before slicing. This helps the filling set and makes for cleaner slices. Then, slice it into portions and enjoy!
Nutrition Facts
Servings: 8
Calories per serving: 250
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
How to Serve Easter Cake Roll
This Easter Cake Roll is perfect for pairing with a few sides or enjoying as a stand-alone dessert. Here are some ideas to complement it:
Fresh Berries: Serve with a side of fresh berries for a refreshing contrast to the sweet, rich cake.
Whipped Cream: A dollop of whipped cream on the side takes this dessert to the next level.
Mint Leaves: Garnish with fresh mint for a pop of color and a burst of freshness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can make the cake in advance and store it in the fridge overnight before serving. This lets the flavors meld together even more.
Experiment with Fillings: Feel free to swap out the cream cheese filling for something like lemon curd, chocolate ganache, or fruit preserves to suit your taste.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. The cake rolls up so well that it stays fresh and fluffy!
FAQ Section
Q1: Can I use a different filling?
A1: Absolutely! Swap out the cream cheese for whipped cream, lemon curd, or even chocolate ganache for a fun twist.
Q2: Can I make this ahead of time?
A2: Yes, you can make the cake a day in advance and refrigerate it until ready to serve. It actually tastes even better the next day!
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. It’s a perfect treat to enjoy over a couple of days.
Q4: Can I freeze the cake roll?
A4: Yes, this cake freezes well! Just wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge overnight before serving.
Q5: What if my cake cracks while rolling?
A5: No worries! Just gently press the cracks together after unrolling it and roll it back up. A little imperfection adds character!
Q6: Can I double the recipe?
A6: Yes, feel free to double the recipe if you’re serving a larger crowd. Just be sure to use a bigger baking sheet and adjust the cooking time accordingly.
Q7: Can I use a gluten-free flour?
A7: Yes, you can substitute regular flour for a gluten-free all-purpose flour blend. Just be sure to check the texture as gluten-free flour can sometimes yield a slightly different result.
Q8: Can I make this without eggs?
A8: Yes, you can try using an egg replacer, like flax eggs or a commercial egg substitute, to make it egg-free.
Q9: Can I use a different sweetener?
A9: Yes, you can use alternatives like stevia or coconut sugar, but keep in mind it may alter the flavor and texture a bit.
Q10: How do I make my cake roll look perfect?
A10: The key is to roll it while it’s still warm and let it cool in the towel before unrolling it. Also, a dusting of powdered sugar on top before serving gives it a beautiful finish!
Conclusion
This Easter Cake Roll is a perfect blend of sweetness, texture, and festivity. Whether you’re celebrating with family, friends, or just treating yourself, it’s a dessert that’s guaranteed to bring smiles to everyone’s face. Try it out and let it become your new go-to cake for special occasions or even just a random Wednesday. Happy baking, and I’m sure you’ll fall in love with it just like I did!
Easter Cake Roll
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Easter Cake Roll is a light and fluffy vanilla sponge cake wrapped around a dreamy marshmallow buttercream filling. Decorated with colorful marshmallow Peeps, it’s the perfect spring dessert! Whether you’re looking for Healthy Homemade Recipes, healthy recipes easy, or a sweet addition to your quick dinner ideas, this cake brings fun and flavor to your Easter table.
Ingredients
For the Cake:
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) canola oil
- 1/3 cup (80ml) whole milk
- 1 tablespoon (15ml) vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1 tablespoon cornstarch
- Powdered sugar for dusting
For the Marshmallow Buttercream:
- 1 1/2 cups (340g) salted butter
- 1 1/2 cups (170g) powdered sugar
- 14 oz (392g) marshmallow cream
- Gel food coloring (yellow, pink, and blue)
Topping:
- 3 yellow Peeps
- 2 blue Peeps
- 2 pink Peeps
Instructions
- Preheat oven to 350°F (180°C) and line an 11″x17″ cookie sheet with parchment paper.
- In a stand mixer, whisk egg whites and cream of tartar on medium speed until frothy. Gradually add sugar while mixing. Increase speed to high and whisk until stiff peaks form.
- In a separate bowl, whisk together egg yolks, milk, oil, and vanilla. Sift in flour and cornstarch, mixing until combined.
- Fold a cup of the egg white mixture into the yolk mixture, then gently fold everything together.
- Pour batter into the prepared pan, spread evenly, and tap to release air bubbles. Bake for 15 minutes until springy.
- While warm, transfer the cake to a towel, remove parchment, and roll up with the towel. Let cool.
- To make the buttercream, beat butter and powdered sugar until fluffy. Mix in marshmallow cream. Divide into three bowls and color with gel food coloring.
- Unroll the cooled cake, trim edges, and spread buttercream in stripes. Roll back up tightly, wrap in plastic wrap, and chill for 30 minutes.
- Dust with powdered sugar, top with Peeps, and serve.
Notes
- Sprinkle powdered sugar on the towel before rolling to prevent sticking.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice (⅛ of roll)
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg