If you’re looking for a dessert that will light up your Easter celebration with a perfect balance of fluffy cake and creamy filling, this Easter Cake Roll Recipe is exactly what you need. It’s a festive and charming treat featuring a soft, pastel-hued sponge rolled around a luscious mascarpone-cream cheese filling that is irresistibly smooth. Whether you’re a seasoned baker or a kitchen newbie, this recipe combines simple ingredients and straightforward steps to create a stunning centerpiece that tastes as delightful as it looks. Trust me, once you try this Easter Cake Roll Recipe, it’s going to become a beloved springtime tradition in your home.
Ingredients You’ll Need
Every successful dessert starts with great ingredients, and this Easter Cake Roll Recipe is no exception. Each component is essential in building the perfect texture, taste, and pastel charm that make this cake roll truly special. From the fluffiest sponge base to the silky filling, these simple ingredients work together beautifully.
- All-purpose flour: The backbone of the cake, providing structure while maintaining tenderness.
- Baking powder: Ensures the sponge rises just right for a light, airy texture.
- Salt: Enhances the flavors and balances sweetness perfectly.
- Large eggs: The secret to that airy, pale sponge with body and elasticity.
- Granulated sugar: Sweetens the cake while helping develop structure through egg beating.
- Vanilla extract: Adds warmth and depth to the flavor.
- Almond extract (optional): A subtle nutty note that complements the vanilla beautifully.
- Pastel food coloring (optional): For creating charming swirls that bring the Easter spirit to life.
- Powdered sugar: For dusting during rolling and finishing touches.
- Heavy whipping cream: Whipped to soft peaks, this is the foundation of the creamy filling.
- Powdered sugar (for filling): Sweetens the filling without graininess.
- Mascarpone or cream cheese: Gives the filling its signature smoothness and slight tang.
- Optional sprinkles or crushed pastel candies: Adds fun texture and a whimsical surprise inside the filling.
- Optional decoration items: Pastel sprinkles, mini chocolate eggs, shredded coconut, edible flowers, or white chocolate drizzle to make your cake pop with festive flair.
How to Make Easter Cake Roll Recipe
Step 1: Preparing the Sponge Batter
Start by preheating your oven to 350°F (175°C), and line a 10×15-inch jelly roll pan with parchment paper before lightly greasing it—this ensures your cake slides out smoothly. In a medium bowl, whisk together flour, baking powder, and salt to combine those dry ingredients evenly. Then, in a large bowl, beat the eggs with an electric mixer for 4 to 5 minutes until they become thick and pale, which is what gives the cake its lovely fluffy structure. Gradually add the sugar and keep beating until incorporated. Mix in the vanilla and optional almond extract for that extra layer of flavor. Finally, gently fold the flour mixture into the eggs with a spatula, being careful not to deflate your batter.
Step 2: Adding Color and Swirling Batter
If you want to brighten up your Easter Cake Roll Recipe with some pastel swirls, now’s the time! Divide the batter into two or three bowls and tint each portion with a different pastel food coloring. Spoon drops of these colored batters randomly on the prepared pan and gently swirl them together using a skewer or knife. This playful touch will make each slice uniquely festive and perfect for the holiday table.
Step 3: Baking and Rolling the Cake
Spread the batter evenly into the jelly roll pan and bake for 10 to 12 minutes. The cake is done when it springs back lightly to the touch. Immediately after baking, invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up with the towel starting from the short end and set it aside to cool completely, about one hour. This preventing cracking, making the whole rolling process much smoother when you add the filling.
Step 4: Making the Filling
While your cake cools, whip up the filling by beating the heavy cream until soft peaks form. Gradually add powdered sugar, vanilla extract, and softened mascarpone or cream cheese, continuing to beat until the mixture is thick, luscious, and smooth. This creamy filling is the perfect complement to the light sponge, creating a melt-in-your-mouth sensation with every bite.
Step 5: Assembling the Easter Cake Roll Recipe
Once the cake has cooled completely, carefully unroll it and spread the filling evenly across the surface. If you want to add a fun surprise, sprinkle crushed pastel candies or sprinkles over the filling before rolling it back up without the towel. Trim the ends for that tidy presentation everyone loves. Finally, dust with powdered sugar and decorate as you wish with sprinkles, mini chocolate eggs, or even drizzled white chocolate for extra wow factor. Chill the cake for at least 30 minutes before slicing to let everything set beautifully.
How to Serve Easter Cake Roll Recipe
Garnishes
To make your Easter Cake Roll Recipe truly shine on your dessert table, consider garnishing with pastel sprinkles, edible flowers, or mini chocolate eggs for a charming and seasonal look. A light dusting of powdered sugar gives it an elegant, fresh appearance, while a drizzle of melted white chocolate adds a touch of decadence that guests will adore.
Side Dishes
This cake roll pairs wonderfully with a lightly brewed cup of tea or coffee for a refreshing spring afternoon treat. You might also serve it alongside a simple fruit salad featuring berries and citrus to add a bright and juicy contrast to the richness of the cake. For a party, sparkling lemonade or a fruity punch would complement this dessert beautifully.
Creative Ways to Present
For a playful presentation, slice the cake roll into pinwheel-like rounds and arrange them on a pastel-colored platter with scattered mini eggs and flower petals. You could also place the whole roll on a rustic wooden board decorated with fresh herbs or edible blossoms to make your dessert the star centerpiece of your Easter celebration. Wrapping individual slices with decorative parchment paper can turn each serving into a charming gift for guests to take home.
Make Ahead and Storage
Storing Leftovers
If you have some cake roll leftover, tightly wrap it in plastic wrap or keep it in an airtight container and store it in the refrigerator. This will keep the cake moist and the filling fresh for up to three days, so you can enjoy every bit without feeling rushed.
Freezing
You can freeze slices of the Easter Cake Roll Recipe by wrapping them well in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to one month. When you’re ready to indulge, thaw them overnight in the refrigerator for the best texture and flavor.
Reheating
This type of cake roll is best served chilled or at room temperature, so reheating is generally not recommended as it can affect the creamy filling. If you prefer it slightly warmer, leave it at room temperature for 20 to 30 minutes before serving.
FAQs
Can I make this Easter Cake Roll Recipe dairy-free?
Absolutely! You can substitute the mascarpone or cream cheese and heavy cream with your favorite dairy-free alternatives such as coconut cream and dairy-free cream cheese. Just be sure to whip the dairy-free cream well to achieve a similar fluffy texture.
What if I don’t have a jelly roll pan?
A standard baking sheet with low sides, approximately 10×15 inches, works well as a substitute. Just be sure to line it with parchment paper and keep the batter thickness uniform for even baking.
Can I add flavors like lemon zest to the filling?
Definitely! Adding lemon zest or even a splash of lemon juice to the filling brightens the flavor and adds a lovely springtime note that pairs beautifully with the vanilla and almond extracts.
How thin should I spread the batter in the pan?
The batter should be spread evenly to about half an inch thick so it cooks through quickly without drying or becoming too dense. This thin layer is what allows the cake to roll easily without cracking.
Is it necessary to roll the cake while it’s warm?
Yes, rolling the cake while it’s warm prevents it from cracking as it cools and sets in shape. Rolling it in a powdered sugar-dusted towel also helps keep the cake from sticking and makes unrolling easier when adding the filling.
Final Thoughts
This Easter Cake Roll Recipe brings together that dreamy combination of light, airy sponge and rich, velvety filling with a playful, seasonal twist that’s sure to delight everyone around your table. It’s a wonderful project to enjoy baking and decorating with loved ones, creating a sweet memory every spring. Give it a try, and watch your Easter celebration become even more special with every slice!
Print
Easter Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easter Cake Roll Recipe is a delightful spring dessert featuring a light, fluffy sponge cake rolled with a creamy mascarpone filling and decorated in pastel colors for a festive touch. Perfect for celebrating Easter or any spring occasion, this cake combines a tender jelly roll base with a sweet and smooth cream filling, accented with optional sprinkles or candies inside and elegant decorations on top.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pastel food coloring (optional for swirl effect)
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone or cream cheese (softened)
- Optional: sprinkles or crushed pastel candies for inside
For Decoration (Optional):
- Powdered sugar for dusting
- Pastel sprinkles
- Mini chocolate eggs
- Shredded coconut
- Edible flowers
- Melted white chocolate drizzle
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Whip the Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs for 4–5 minutes until they become thick and pale. Gradually add the granulated sugar while continuing to beat until well combined and airy.
- Add Flavorings and Fold in Flour: Mix in the vanilla extract and optional almond extract gently. Then carefully fold in the flour mixture using a spatula until just combined, making sure no dry streaks remain in the batter.
- Create Swirl Effect (Optional): For a decorative pastel swirl, divide the batter into 2–3 bowls and tint each with different pastel food coloring. Drop spoonfuls of the colored batter onto the prepared pan and gently swirl them together with a skewer or knife.
- Bake the Cake: Spread the batter evenly across the pan and bake for 10–12 minutes until the top springs back lightly when touched and the cake is just set.
- Roll the Cake to Cool: Immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting from a short side, gently roll the cake up in the towel and allow it to cool completely rolled, about 1 hour.
- Prepare the Filling: While the cake cools, use a mixer to beat the heavy whipping cream until soft peaks form. Add the powdered sugar, vanilla extract, and softened mascarpone or cream cheese, then continue beating until the mixture is thick, fluffy, and smooth.
- Assemble the Cake: Carefully unroll the cooled cake and spread the filling evenly over the surface. Add optional sprinkles or crushed pastel candies inside for extra fun. Gently roll the cake back up without the towel and trim the ends for a neat appearance.
- Decorate and Chill: Dust the outside with powdered sugar and adorn with your choice of pastel sprinkles, mini chocolate eggs, shredded coconut, edible flowers, or a drizzle of melted white chocolate. Chill the cake for at least 30 minutes to set before slicing and serving.
Notes
- This cake roll can be made a day ahead and refrigerated, which enhances the flavor and ease of slicing.
- For a fresh spring twist, add lemon zest to the filling for brightness.
- Use pastel-themed sprinkles or crushed candies inside and for decoration to enhance the festive Easter look.
