Easter Cake Roll

Ingredients You’ll Need

For the Cake:

• 4 large eggs

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup milk

For the Filling:

• 1 cup heavy whipping cream

• 2–3 tablespoons powdered sugar (to taste)

• 1 teaspoon vanilla extract

• Optional: lemon zest, strawberry puree, or coconut flakes

For Decoration:

• Powdered sugar for dusting

• Pastel sprinkles, candy eggs, edible flowers, or colored icing

Kitchen Equipment Needed

• Electric mixer

• Mixing bowls

• Jelly roll pan (10×15 inches)

• Parchment paper

• Clean kitchen towel

• Spatula

How to Make an Easter Cake Roll

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it.

Beat the eggs in a large bowl with an electric mixer until thick and pale, about 5 minutes. Gradually add sugar and vanilla. Sift together flour, baking powder, and salt, and gently fold into the egg mixture. Stir in milk just until combined.

Pour the batter into your prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake

While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, gently roll up the cake with the towel inside. Let it cool completely rolled up — this step ensures it won’t crack later!

3. Make the Filling

Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you want to add lemon zest, strawberry puree, or coconut, fold it in now.

4. Fill and Decorate

Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the cake, then roll it back up (without the towel, of course).

Dust the cake roll with powdered sugar and decorate with pastel sprinkles, candy eggs, or drizzle with colorful icing. Refrigerate for at least 30 minutes before serving for best results.

Tips and Tricks for the Perfect Cake Roll

• Don’t Overbake: A dry cake is harder to roll and more likely to crack. Keep a close eye on your cake while baking.

• Roll While Warm: Rolling the cake while it’s still warm helps set the shape and prevents cracks.

• Use a Towel Generously Dusted with Powdered Sugar: This keeps the cake from sticking.

• Chill Before Slicing: A chilled cake is easier to cut cleanly into beautiful slices.

• Flavor Variations: Add a tablespoon of lemon juice to the cake batter for extra brightness, or tint the whipped cream filling with a few drops of pastel food coloring.

How to Store Your Easter Cake Roll

Wrap any leftover cake roll tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The cream filling holds up beautifully and even makes the cake more moist over time.

You can also freeze the cake roll (without decorations) by wrapping it in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.