Bright, swirled, and perfect for spring gatherings, this Easter Cake Roll brings a light sponge wrapped around creamy filling for a showstopping dessert. Kids can help decorate and it stores well for make-ahead celebrations. For more festive inspiration, check these easter dessert ideas that pair beautifully at brunch.
Why You’ll Love This Easter Cake Roll
- Light, tender sponge that feels homemade but is simple to make
- Versatile filling options from whipped cream to fruit or frosting
- Quick bake time makes it great for last-minute entertaining
- Kid-friendly rolling and decorating activity
- Easy to slice and serve for a crowd
Ingredients Needed
-
Eggs & Sweetener
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
-
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
-
Toppings & Filling
- Powdered sugar for dusting
- Filling of choice (whipped cream, fruit, or frosting)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together eggs and granulated sugar until thick and pale, then stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt, then gradually fold into the egg mixture until smooth.
- Spread the batter evenly in the prepared pan and bake 12-15 minutes, until the top springs back when touched.
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. Remove the cake and immediately invert onto the towel, peel off parchment, and roll the cake with the towel from the short end; let cool completely.
- Unroll the cooled cake, spread your filling of choice, roll it back up, dust with powdered sugar, and refrigerate until ready to serve.
Serving Suggestions Easter Cake Roll
- Slice and serve with a dollop of fresh whipped cream and berries.
- Dust with colorful sprinkles for a festive Easter presentation.
- Pair with a citrus curd or fruit compote for bright contrast.
- Serve with coffee or a light floral tea for brunch.
- Add a small plate of bite-sized treats like Nutella French Toast Roll-Ups for a fun brunch board.
Tips for Success Easter Cake Roll
- Beat eggs and sugar until thick and pale to ensure a light sponge.
- Fold dry ingredients gently to keep the batter airy.
- Roll the cake while warm to prevent cracks; cooling rolled helps hold shape.
- Dust the towel generously with powdered sugar to avoid sticking.
- Store wrapped in plastic in the fridge up to 2 days for best texture.
Variations
Here are a few easy ways to change it up:
- Berry Lemon: spread lemon curd and fresh raspberries for a bright flavor.
- Chocolate Swirl: add 2 tbsp cocoa powder to the dry ingredients and fill with chocolate frosting.
- Dairy-Free: use coconut whipped cream and a dairy-free frosting for a vegan-friendly roll.
Follow us on Pinterest for more cozy ideas.
Easter Cake Roll
Bright and swirled, this Easter Cake Roll features a light sponge wrapped around creamy filling, making it a showstopping dessert perfect for spring gatherings.
Ingredients
Eggs & Sweetener
- 3 large large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Toppings & Filling
- Powdered sugar for dusting
- Filling of choice (whipped cream, fruit, or frosting)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together eggs and granulated sugar until thick and pale, then stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt, then gradually fold into the egg mixture until smooth.
Baking
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the top springs back when touched.
Rolling
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
- Remove the cake and immediately invert onto the towel, peel off parchment, and roll the cake with the towel from the short end; let cool completely.
- Unroll the cooled cake, spread your filling of choice, roll it back up, dust with powdered sugar, and refrigerate until ready to serve.
Notes
Beat eggs and sugar until thick and pale to ensure a light sponge. Fold dry ingredients gently to keep the batter airy.