Easy Easter Cake Roll

Easter Cake Roll was already on my counter the morning my neighbor Claire stopped by with tulips wrapped in brown paper. She had come to borrow a rolling pin, but stayed to watch pastel ribbons of batter swirl across a sheet pan while her daughter sat on a stool, choosing colors like it was an art class.

Later that afternoon, my brother dropped in after church, still laughing about the choir’s off-key ending, and paused mid-sentence when he saw the cake cooling on parchment. The kitchen smelled faintly of vanilla and lemon, windows open, spring air drifting in with distant laughter from kids hunting eggs down the block.

A few days earlier, this same Easter Cake Roll had taken shape in a community baking workshop at the local garden center. Between seed packets and terracotta pots, four of us traded piping tips and talked about holiday traditions that didn’t always go according to plan.

One woman shared that she hosts Easter brunch every year in a tiny apartment, turning her coffee table into a dessert station. Watching the pastel batter spread and blend felt playful and calming, almost like painting without worrying about the outcome.

When I finally sliced the finished roll that evening, the swirl revealed itself in soft pinks, blues, yellows, and lavender.

It felt celebratory without being loud, delicate but joyful. This Easter Cake Roll carries that same energy every time I make it, a dessert that feels like spring itself unfolding on a plate.

Short Description

This Easter Cake Roll is a light sponge cake swirled with pastel colors and filled with smooth cream cheese frosting, creating a festive, elegant dessert perfect for spring celebrations.

Key Ingredients

For the Cake

• 6 large egg whites, room temperature
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon kosher salt
• ¼ cup sugar
• ½ cup plus 1 tablespoon cake flour
• Pastel gel food coloring (pink, yellow, blue, purple recommended)

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• Additional powdered sugar for dusting

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Fine mesh sieve
• Rubber spatula
• 13×18 inch baking pan
• Parchment paper
• Offset spatula
• Clean kitchen towel
• Sharp knife

Cooking Instructions

Step 1: Prepare the pan and oven
Preheat oven to 350°F. Spray a 13×18 inch pan, line with parchment paper, then spray lightly again to prevent sticking.

Step 2: Whip the egg whites
In a clean bowl, whip egg whites with lemon juice and salt until foamy. Gradually add sugar while mixing, beating until soft peaks form. The mixture should look glossy and hold gentle curves.

Step 3: Fold in the flour
Sift cake flour over the egg whites and gently fold until smooth and airy. Avoid overmixing to keep the batter light.

Step 4: Color the batter
Divide batter evenly into four bowls. Add a small amount of pastel gel food coloring to each and fold gently until evenly colored.

Step 5: Create the swirl pattern
Drop spoonfuls of each colored batter randomly across the prepared pan. Use an offset spatula to spread evenly, allowing colors to naturally swirl.

Step 6: Bake the cake
Bake for 12 minutes until the surface springs back lightly when touched. The cake should look set but pale.

Step 7: Roll while warm
Cool for 5 minutes, then flip the cake onto clean parchment. Peel off the old parchment and roll the cake gently while warm. Chill to set the shape.

Step 8: Make the frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy and spreadable.

Step 9: Fill and re-roll
Unroll the chilled cake, spread frosting evenly, then roll again carefully. Refrigerate to set.

Step 10: Finish and serve
Dust with powdered sugar before slicing to reveal the pastel swirl.

Why You’ll Love This Recipe

Light texture that doesn’t feel heavy after a holiday meal

Naturally festive without extra decorations

Simple ingredients with bakery-style results

Fun to make with kids or groups

Visually impressive but approachable

Mistakes to Avoid & Solutions

Overwhipping egg whites
This can cause the cake to bake unevenly and crack.
Solution: Stop mixing once soft peaks form and the mixture looks glossy.

Overmixing after adding flour
This deflates the batter.
Solution: Fold gently and stop as soon as no dry streaks remain.

Baking too long
A dry cake is difficult to roll.
Solution: Check at 11 minutes and remove once the cake springs back.

Rolling after cooling too much
This can cause cracking.
Solution: Roll while the cake is warm and flexible.

Uneven frosting layer
This leads to sliding or gaps.
Solution: Spread frosting evenly, leaving a small border around edges.

Serving and Pairing Suggestions

Serve sliced on a spring dessert platter

Pair with herbal tea or light coffee

Add fresh berries on the side

Plate individually for brunch gatherings

Garnish with edible flowers for special occasions

Storage and Reheating Tips

Store covered in the refrigerator up to 4 days

Do not freeze once filled, texture may change

Let slices sit at room temperature 10 minutes before serving

Avoid reheating to preserve structure

FAQs

1. Can I use whole eggs instead of egg whites?
This recipe relies on egg whites for structure and lightness, so substitutions are not recommended.

2. Can I make this a day ahead?
Yes, it holds well overnight and slices cleanly when chilled.

3. Why did my colors blend too much?
Over-spreading can muddy the swirl. Spread gently and stop early.

4. Can I flavor the cake itself?
A small amount of vanilla or almond extract can be folded into the batter.

5. What if my cake cracks slightly?
A light dusting of powdered sugar or extra frosting hides imperfections beautifully.

Tips & Tricks

Use gel food coloring for vibrant hues without thinning batter

Keep mixing bowls grease-free for best egg white volume

Roll the cake loosely first, then tighten when re-rolling with frosting

Use a serrated knife for clean slices

Chill briefly before slicing for best presentation

Recipe Variations

Lemon Easter Cake Roll
Add 1 teaspoon lemon zest to the batter and replace vanilla in frosting with lemon extract for a brighter flavor.

Chocolate Swirl Easter Roll
Color one portion of batter with cocoa powder instead of gel coloring for a chocolate contrast.

Berry Cream Roll
Fold ¼ cup finely chopped strawberries into the frosting for a fruity center.

Vanilla Bean Roll
Add scraped vanilla bean seeds to frosting for a speckled, aromatic finish.

Final Thoughts

This Easter Cake Roll has become a quiet centerpiece in my spring baking, showing up at brunch tables, neighbor visits, and shared afternoons that stretch a little longer than planned. The soft swirl inside always sparks a pause before the first bite, the kind that invites people closer to see what’s inside.

Baking it feels creative without pressure, playful without excess. It carries the feeling of spring gatherings where stories overlap and plates get passed around easily. This cake doesn’t demand perfection. It simply shows up colorful, light, and ready to be shared.