Creamy filling pairs perfectly with the light cake
Easy to customize with festive decorations
Great make-ahead dessert option
Perfect balance of sweetness and texture
Impressive presentation with simple ingredients
Fun baking project for spring gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking powder
Salt
Eggs
Granulated sugar
Vanilla extract
Milk
Powdered sugar for rolling
For the filling:
Cream cheese
Butter
Powdered sugar
Vanilla extract
Heavy cream or whipped topping
For decoration:
Pastel sprinkles
Mini chocolate eggs
Colored frosting or icing
Fresh berries (optional)
Directions
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until pale, thick, and fluffy.
Add the vanilla extract and milk, mixing until combined.
Gently fold the dry ingredients into the wet ingredients until smooth.
Spread the batter evenly into the prepared pan.
Bake for 10–12 minutes, or until the cake springs back lightly when touched.
While the cake is still warm, dust a clean kitchen towel with powdered sugar.
Carefully turn the cake onto the towel and peel away the parchment paper.
Roll the cake gently inside the towel from the short end and allow it to cool completely.
For the filling, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then fold in whipped cream or whipped topping.
Unroll the cooled cake carefully and spread the filling evenly over the surface.
Roll the cake back up tightly without the towel.
Chill the cake roll for at least 1 hour before decorating.
Decorate with pastel sprinkles, mini chocolate eggs, frosting, or fresh berries before slicing and serving.
Servings and timing
Servings: 8–10 slices
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 37 minutes
Variations
Add lemon zest to the filling for a citrus flavor
Use strawberry or raspberry jam beneath the cream filling
Make a chocolate version with cocoa powder in the cake batter
Add shredded coconut for a spring-inspired touch
Use mascarpone instead of cream cheese for a lighter filling
Decorate with edible flowers for an elegant presentation
Add crushed cookies or candy pieces on top
Storage/Reheating
Store Easter Cake Roll covered in the refrigerator for up to 4 days.
To freeze, wrap the undecorated cake roll tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before decorating and serving.
This dessert is best served chilled and does not require reheating.
FAQs
Why did my cake crack when rolling?
Rolling the cake while it is still warm helps prevent cracking. Overbaking can also make the cake less flexible.
Can I make this cake roll ahead of time?
Yes, it can be prepared a day in advance and stored in the refrigerator.
What filling works best?
Cream cheese filling is classic, but whipped cream or buttercream also work well.
Can I freeze Easter Cake Roll?
Yes, freeze it before decorating for the best texture and appearance.
Do I need a jelly roll pan?
Yes, a jelly roll pan helps create the thin, flexible cake layer needed for rolling.
Can I use food coloring in the cake batter?
Yes, pastel food coloring can create a festive Easter appearance.
How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling the cake.
Can I use store-bought whipped topping?
Yes, store-bought whipped topping works perfectly in the filling.
What decorations work best for Easter?
Pastel sprinkles, mini candy eggs, coconut, berries, and frosting decorations all work beautifully.
How should I serve Easter Cake Roll?
Serve chilled with coffee, tea, or fresh fruit for a light spring dessert.
Conclusion
Easter Cake Roll is a festive and elegant dessert that combines fluffy sponge cake with creamy filling and cheerful spring decorations. Perfect for Easter celebrations or seasonal gatherings, this beautiful rolled cake delivers light texture, sweet flavor, and eye-catching presentation in every slice.
Easter Cake Roll is a light and fluffy sponge cake rolled with creamy filling and decorated with festive spring colors. Perfect for Easter brunch, holiday gatherings, or spring celebrations, this elegant dessert combines soft texture, sweet flavor, and beautiful presentation in every slice.
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
2 tablespoons milk
Powdered sugar, for rolling
For the Filling:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream or whipped topping
For Decoration:
Pastel sprinkles
Mini chocolate eggs
Colored frosting or icing
Fresh berries, optional
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat eggs and sugar until pale, thick, and fluffy.
Mix in vanilla extract and milk until combined.
Gently fold dry ingredients into the wet mixture until smooth.
Spread batter evenly into the prepared pan.
Bake for 10–12 minutes, or until the cake springs back lightly when touched.
Dust a clean kitchen towel generously with powdered sugar.
Turn the warm cake onto the towel and carefully peel away the parchment paper.
Roll the cake gently inside the towel from the short end and allow it to cool completely.
For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then fold in whipped cream or whipped topping.
Carefully unroll the cooled cake and spread the filling evenly over the surface.
Roll the cake back up tightly without the towel.
Chill for at least 1 hour before decorating.
Decorate with pastel sprinkles, mini chocolate eggs, frosting, or fresh berries before slicing and serving.
Notes
Rolling the cake while warm helps prevent cracking. Dust the towel generously with powdered sugar to keep the cake from sticking. Chill before slicing for cleaner, more stable pieces.
