This Easter Cake Roll recipe is perfect for any spring or Easter gathering. It's a delicious combination of a colorful cake roll with a creamy cream cheese filling and festive decorations. It is sure to impress your guests.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Why you'll love this recipe
- Our Easter cake roll takes some effort to make, but the result is worth it!
- The colorful spring roll cake has layers of blue, pink, and green in every slice.
- This easy Easter cake roll with a creamy cream cheese filling adds flavor and texture, and will make your mouth water.
It's the perfect Easter cake to make for your holiday parties.
Ingredient List
Cake Ingredients
- large egg whites
- lemon juice
- Kosher salt
- granulated white sugar
- cake flour
- pastel gel food coloring
- non-stick baking spray
Cream Cheese Frosting
- cream cheese
- unsalted butter
- confectioners' sugar
- pure vanilla extract
- confectioners' sugar
Equipment
- 13" x 18" baking pan
- Parchment Paper
- Mixing bowls
- Measuring cups
- Hand Mixer
- Stand Mixer
How to Make Easter Roll Cake
This is an overview of the recipe. The full instructions are below in the recipe card.
How to Make the Easter Roll Cake
- Beat the egg whites, lemon juice, and salt.
- Whisk in the sugar. Continue to beat until the mixture forms soft peaks.
- Fold in the cake flour until combined and smooth.
- Divide the cake batter into 4 bowls, and mix in a few drops of each pastel food color to get a vibrant shade. Add more if needed.
- Drop dollops of each batter onto the parchment paper. Use a flat spatula to spread evenly
- Bake for 12 minutes or until it springs back.
- Cool for 5 minutes before flipping the pan over onto another sheet of parchment paper.
- Tightly roll the cake into a spiral. Place into the fridge and allow to cool for a few hours. Before unrolling and adding the cream cheese frosting.
Cream Cheese Frosting
- Using the standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth to make the frosting.
- Unroll the cake.
- Frost the cake. Again, roll the cake into a tight spiral.
- Dust the cake with powdered sugar when ready to serve.
Eileen's Tips for Success
- Don't skip the parchment paper. It makes it so easy to over the cake layer without it breaking.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Citrus: Use zest and juice from different fruits to add flavor to the cake batter.
- Frosting: Substitute cream cheese frosting with marshmallow fluff or Nutella filling.
- Top the cake roll with different kinds of frostings, like chocolate or strawberry
- Decorations: Decorate the cake roll with sprinkles, mini eggs, or small Easter decorations.
- Fruit: Add a layer of fresh fruit before rolling the cake for extra flavor and texture.
Frequently Asked Questions
It can be called many things, depending on the country and region. In the United States, it's typically called a spring roll cake or cake roll or sometimes called a Swiss roll.
Pastel gel food coloring is best. This will give you more vibrant colors in your cake layer, as opposed to liquid food coloring, which can make the cake batter too thin.
You should roll the cake when it is still warm and pliable. This will help prevent cracks in the cake, so you'll have a perfectly rolled cake with no tears or breaks.
Make-ahead, storage, and freezer tips
Storage - Once the cake is rolled and cooled, store it in an airtight container at room temperature for up to 3 days.
Freezer - The cake can be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap. Place it in an airtight container or a freezer-safe bag.
More Easter Desserts
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Pastel Easter Cake Roll
Equipment
Ingredients
Instructions
- Preheat your oven to 350°F, spray a 13" x 18" baking pan with baking spray, and line the pan with parchment paper.
- Using a standing mixer with the whisk attachment, beat the 6 large egg whites1 teaspoon lemon juice, freshly squeezed , and ¼ teaspoon kosher salt until foamy.
- Gradually whisk in the ¼ cup granulated sugar Continue to beat until the mixture forms soft peaks.
- Gently fold in ½ cup cake flour plus 1 Tablespoon cake flour until combined and smooth.
- Divide the cake batter into 4 bowls and mix in a few drops of each neon green food coloring, pink gel food coloring, light blue gel food coloring, and yellow gel food coloring to get a nice vibrant shade.
- Mix in a few more drops to get the shade that you prefer.
- Alternate between all 4 colors and drop dollops of each batter onto the parchment paper.
- Use a flat spatula to spread evenly the batter.
- Bake in the preheated oven for 12 minutes or until it springs back.
- Remove and let the cake cool for 5 minutes before flipping the pan over onto another sheet of parchment paper.
- Remove the top layer of parchment paper and tightly roll the cake into a spiral.
- Place the cake into the refrigerator. Allow to cool for at least 4 hours.
- Using the standing mixer, with the paddle attachment, beat 8 ounces cream cheese, ½ cup unsalted butter, 1 cup powdered sugar and 1 teaspoon pure vanilla extract until combined and smooth. Set aside until ready to frost.
- Once the cake is chilled enough, carefully unroll the cake.
- Frost the entire top of the cake with the cream cheese frosting. Be sure to spread the frosting evenly.
- Roll the cake back up into a tight spiral. Place back in the refrigerator to chill for at least one hour.
- When ready to serve, dust the entire cake in powdered sugar
- Slice and serve.
