Description

This Easter Cake Roll is a light, fluffy sponge cake filled with sweet whipped cream and decorated with beautiful pastel swirls that make it perfect for spring celebrations. The soft sponge rolls effortlessly around a creamy filling, creating a stunning spiral when sliced. With its cheerful colors and delicate texture, this dessert is ideal for Easter brunch, family gatherings, or any festive spring occasion. Despite its impressive appearance, this cake roll is surprisingly simple to make and comes together quickly.

Ingredients

Scale

For the Cake

3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 tbsp vegetable oil
1/4 cup milk
3/4 cup all-purpose flour
1 tsp baking powder
Pinch of salt
Gel food coloring (pastel pink, green, blue, yellow)

For the Filling

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract

Optional Topping

Extra whipped cream
Pastel sprinkles

Instructions

Prepare the oven and pan.
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake releases easily.
Whip the eggs and sugar.
In a large mixing bowl, beat the eggs and granulated sugar together for 5–7 minutes until the mixture becomes thick, pale, and fluffy.
Add the wet ingredients.
Mix in the vanilla extract, vegetable oil, and milk until fully combined.
Combine the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt.
Fold the batter.
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Color the batter.
Divide the batter evenly into four small bowls and tint each with a different pastel gel food coloring.
Create the swirl pattern.
Spoon colorful dollops randomly into the prepared pan, then gently swirl them with a knife or skewer to create a soft marbled pattern.
Bake the cake.
Bake for 10–12 minutes, or until the cake springs back lightly when touched.
Roll the cake.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake (short side to short side) in the towel. Allow it to cool completely.
Prepare the filling.
Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Fill the cake.
Gently unroll the cooled cake and spread the whipped cream evenly across the surface.
Re-roll and decorate.
Roll the cake back up carefully. Frost the top with additional whipped cream and decorate with pastel sprinkles if desired.
Chill before serving.
Refrigerate for about 30 minutes before slicing to help the filling set and create clean slices.

Notes

Make sure the eggs are room temperature so they whip up properly and create a light sponge texture.
Avoid overmixing the batter after adding the flour to maintain the cake’s airy consistency.
Swirl the colored batter gently to prevent the colors from blending too much and losing the pastel effect.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 18 g
Sodium: 90 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0.5 g
Protein: 4 g
Cholesterol: 85 mg

Keywords: easter cake roll, pastel swirl cake roll, easter dessert, spring cake roll, whipped cream cake roll