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If you are searching for a showstopper dessert that oozes charm, sweetness, and a burst of festive color, this Easter Cake Roll Recipe is a must-try. It combines a light, airy sponge cake with a creamy, dreamy filling that comes together effortlessly yet feels indulgently special. Perfect for spring celebrations and family gatherings, this cake roll is as delightful to eat as it is to behold, bringing a touch of joy and Easter spirit to your table.
Ingredients You’ll Need
The beauty of this Easter Cake Roll Recipe is how it relies on simple, classic ingredients each playing a starring role in the final result. From the airy eggs creating a tender crumb to the creamy filling delivering rich sweetness, every component is essential for that perfect balance of texture and flavor.
- 3 large eggs: Provide structure and a light, fluffy texture to the sponge cake.
- 1 cup granulated sugar: Sweetens the cake and helps stabilize the egg mixture for volume.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes that deepen the flavor.
- 1 cup all-purpose flour: The foundation that holds the cake together while staying soft.
- 1 teaspoon baking powder: Gives the cake a gentle lift for a tender crumb.
- 1/4 teaspoon salt: Enhances the other flavors, preventing flatness.
- Powdered sugar, for dusting: Adds a pretty finishing touch and prevents sticking when rolling.
- 8 oz cream cheese, softened: The base for the luscious filling with a tangy richness.
- 1/4 cup unsalted butter, softened: Brings creaminess and smooth texture to the filling.
- 2 cups powdered sugar: Sweetens and thickens the filling beautifully.
- 1 teaspoon vanilla extract: Infuses the filling with complementary flavor to the cake.
- 2 tablespoons heavy cream or milk (optional): Helps achieve the perfect spreadable consistency.
- Colored sprinkles or candy (e.g., pastel M&Ms, jelly beans): Adds festive pops of color and fun decoration.
- Fresh flowers (for garnish, optional): Elevate presentation with a natural, elegant touch.
How to Make Easter Cake Roll Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C). Line a jelly roll pan—ideally 15 by 10 inches—with parchment paper and lightly grease it to ensure your cake won’t stick. Don’t forget to sprinkle a little powdered sugar over the parchment; this simple step helps in rolling the cake without cracks and adds a bit of sweetness to the underside.
Step 2: Whip Up the Batter
In a large bowl, beat the eggs with granulated sugar using an electric mixer until the mixture is pale and fluffy, about 3 to 4 minutes. This airiness is key to achieving a spongy, tender cake. Stir in the vanilla extract gently to maintain the volume while spreading that lovely flavor throughout the batter.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting is important here to remove lumps and evenly distribute the leavening agents. Gently fold these dry ingredients into the egg mixture, being careful not to deflate the batter. Quick, light folds ensure a soft, airy sponge that’s easy to roll.
Step 4: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth out the top with a spatula. Place it in the oven and bake for 10 to 12 minutes until it’s just lightly golden and springs back when touched. Keep a close eye, as overbaking will make it dry and less pliable, which you want to avoid for rolling.
Step 5: Roll While Warm
Timing is everything here. While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar. Once out of the oven, flip the cake immediately onto the towel, peel off the parchment paper, and start rolling it gently from one short edge with the towel tucked inside. This method helps form the spiral shape and prevents cracks or breaks during cooling.
Step 6: Create the Creamy Filling
As the cake cools, mix up the filling by beating together softened cream cheese and butter until smooth and silky. Gradually add powdered sugar, maintaining a creamy consistency. Stir in vanilla extract and, if necessary, some heavy cream or milk to get the perfect spreadability that will melt in your mouth.
Step 7: Assemble and Roll Again
Once the cake is completely cool, carefully unroll it and spread the filling evenly across the surface, leaving about an inch border to prevent overflow. Take your time re-rolling the cake tightly but gently, this time without the towel. This is where your beautiful spiral cake form truly takes shape.
Step 8: Decorate and Serve the Easter Cake Roll Recipe
Now for the fun part—dust the top generously with powdered sugar and decorate with colorful sprinkles or pastel candies for that joyful Easter vibe. You can also add fresh flowers for an elegant, festive touch. Slice carefully and prepare for compliments!
How to Serve Easter Cake Roll Recipe
Garnishes
A colorful sprinkle mix or pastel candies instantly lift the look of your cake roll making it vibrant and festive. If you want to bring a touch of sophistication, edible flowers or fresh blooms arranged on the serving plate add a charming, natural element that catches the eye beautifully.
Side Dishes
This cake roll pairs wonderfully with a light, fresh topping like whipped cream or a scoop of vanilla bean ice cream. For brunch or tea time, consider serving with fresh berries or a citrus compote to add brightness and balance the creamy richness of the filling.
Creative Ways to Present
Try placing your Easter Cake Roll Recipe on a rustic wooden board for a homey feel or use a delicate cake stand for a more refined look. Wrapping slices individually in pastel parchment or cellophane tied with ribbon makes for delightful takeaway treats. You can even pipe additional frosting or drizzle white chocolate for extra flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake roll wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, allowing you to enjoy its delightful flavors even after the celebration ends.
Freezing
This Easter Cake Roll Recipe freezes beautifully. Wrap the cake roll securely in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
For the best experience, this cake is served chilled or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmer, let slices sit at room temperature for about 30 minutes before serving to soften the filling perfectly.
FAQs
Can I use any other type of frosting for this Easter Cake Roll Recipe?
Absolutely! While the cream cheese filling is traditional and delicious, you can experiment with whipped cream, mascarpone, or even flavored buttercream to suit your tastes and the occasion.
How do I prevent the cake from cracking when I roll it?
The key is to roll the cake while it is still warm and flexible, using a powdered sugar-dusted towel to protect it. This gentle rolling helps the sponge bend without breaking and forms the classic spiral.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend in equal amounts. Just ensure your blend contains xanthan gum for proper structure and texture in the cake.
What can I use instead of heavy cream in the filling?
If you don’t have heavy cream, milk works as a good alternative to achieve a smooth filling consistency, but add it gradually to avoid a runny texture.
Is this Easter Cake Roll Recipe suitable for kids?
Definitely! Kids love the colorful sprinkles and fun candies on top, plus the creamy filling and soft cake texture make it an easy favorite for little ones and adults alike.
Final Thoughts
This Easter Cake Roll Recipe is a delightful way to celebrate the season with a treat that’s as tempting to make as it is to eat. The combination of fluffy cake and luscious filling sprinkled with festive colors makes this dessert an instant favorite around the table. Give it a try, and you just might find it becoming a beloved tradition in your home!
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Easter Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Easter Cake Roll recipe features a light, fluffy sponge cake rolled with a creamy, sweetened cream cheese filling. Perfect for spring celebrations, this festive dessert is decorated with colorful pastel candies and fresh flowers, making it a charming centerpiece for your Easter table.
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (optional for consistency)
Decoration
- Colored sprinkles or candy (e.g., pastel M&Ms, jelly beans)
- Fresh flowers (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper. Sprinkle a small amount of powdered sugar over the parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Stir in the vanilla extract to combine evenly.
- Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture gently until just combined to maintain fluffiness.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
- Roll the Cake: While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short edge, gently roll the cake with the towel inside the roll. Allow the cake to cool completely in this rolled shape.
- Make the Filling: Once the cake is cooling, beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add powdered sugar, beating continuously until well combined. Stir in vanilla extract. If needed, add 2 tablespoons of heavy cream or milk to achieve a smooth, spreadable consistency.
- Assemble the Cake Roll: After the cake has completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border around the edges. Carefully re-roll the cake without the towel to avoid cracking.
- Decorate and Serve: Dust the top of the rolled cake with powdered sugar. Decorate with colored sprinkles, pastel candies like M&Ms or jelly beans, and fresh flowers if desired. Slice into 8 servings and serve immediately or refrigerate until needed.
Notes
- Rolling the cake while still warm helps prevent cracking.
- Use parchment paper for easy removal and to keep the cake intact.
- If the filling is too thick, add a little more heavy cream or milk to reach desired spreadability.
- Decorate with edible flowers only if consuming the flowers, or stick to candies for safe garnish.
- Store leftovers refrigerated, covered tightly, for up to 3 days.
