If you’re looking for a unique Easter treat that will have your guests begging for more, then you’ve got to try this Easter cake roll!
The moist multi-colored sponge cake is rolled up with creamy icing and brightly colored candy eggs, making it the perfect addition to your Easter celebration.
Not only does it make for a fantastic display, but it tastes just as great! And with a few simple ingredients and easy steps, you can have your own delicious Easter cake roll ready in no time.
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This delightful cake is not only beautiful to look at but it’s also incredibly delicious.
What is an Easter cake roll?
This is a type of cake that is made by rolling up a moist sponge cake with creamy icing and colorful candy decorations.
It’s perfect for any Easter celebration, as it adds a festive touch to the table and looks great when cut into slices. The taste of this delicious treat will leave your guests begging for more!
What are some Easter cake roll flavor ideas?
There are plenty of options when it comes to the flavor of your cake roll.
You can go for a classic chocolate or vanilla combination, or get creative with different flavors like strawberry, lemon, or even carrot cake.
Don’t forget about the toppings! Colorful sprinkles, candy eggs, and chopped nuts add an extra level of deliciousness that no one can resist.
What ingredients do I need to make an Easter cake roll?
You’ll need a few essential ingredients to make your own Easter cake roll.
- Granulated sugar
- Vegetable oil
- All-purpose flour
- Baking powder
- Yellow, red, and blue food coloring
- Mini chocolate eggs
- Powder sugar
How do I make an Easter cake roll?
First of all, use a hand mixer with a whisk to whisk egg yolks with half of the sugar. Add vegetable oil and keep whisking for 1 minute.
Beat egg whites with the other half of sugar adding sugar gradually and continue to beat until they hold soft peaks.
In another bowl, mix the flour and baking powder.
Next, use a rubber spatula to gently fold in flour mixture, then egg whites. Do not over-mix.
Divide batter into three bowls and add desired food coloring to each batch, stir to combine. Pour batters onto the pan.
Bake at 350 degrees for 12 minutes.
Remove and let cool in the pan for a few minutes.
Gently roll the cake up in the parchment paper.
Prepare the cream chantilly, beating the cream on the high speed with powder sugar.
Carefully unroll the cooled cake and evenly spread the cream filling evenly over the entire cake.
Roll the cake up and place on a serving tray.
Cover the cake with melted white chocolate and decorate with mini chocolate eggs.
Helpful tools for this recipe:
How do I decorate an Easter cake roll?
Once your cake roll is cooled, you can decorate it with whatever you like.
If you’d like to stick to the traditional Easter theme, top it off with festive sprinkles and candy eggs. Or get creative and add fresh fruit or nuts for a unique twist. Whichever way you choose to decorate your Easter cake roll, it’s sure to be a hit!
What are some creative ways to serve an Easter cake roll?
Apart from the classic slice-and-serve style, you can get creative with your Easter cake roll.
For example, cut it into smaller rolls and serve them as individual treats. Or try making a trifle by layering leftover cake and icing with fruits, nuts, or other toppings.
You can also roll it up into mini bites for an easy grab-and-go dessert.
How do I store a cake roll?
If you have any leftovers of your cake roll, store it in an airtight container and keep it in the refrigerator for up to 3 days.
You could also freeze it. If you want to enjoy your cake roll later on, wrap it tightly with aluminum foil or plastic wrap and freeze for up to 3 months.
When ready to enjoy, thaw it overnight in the refrigerator and serve.
Other recipes you may enjoy:
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- yellow, red, blue food coloring
- mini chocolate eggs to decorate white chocolate to cover the cake
- 3/4 cup cream (should be so cold)
- 1/4 cup powder sugar
1. In a bowl with a hand mixer with the whisk attachment, whisk egg yolks with half of the sugar. Add vegetable oil and keep whisking for 1 minute.
2. Beat egg whites with the other half of sugar adding sugar gradually and continue to beat until they hold soft peaks.
3. In another bowl, mix flour and baking powder.
4. Using a rubber spatula, gently fold in flour mixture, then egg whites. Do not over-mix.
5. Divide batter into three bowls and add desired food coloring to each batch, stir to combine.
6. Pour batters onto pan.
7. Bake at 350 degrees for 12 minutes.
8. Remove and let cool in the pan for a few minutes.
9. Gently roll the cake up in the parchment paper.
10. Prepare the cream chantilly, beating the cream on the high speed with powder sugar.
11. Carefully unroll the cooled cake and evenly spread the cream filling evenly over the entire cake.
12. Roll the cake up and place on a serving tray.
13. Cover the cake with melted white chocolate and decorate with mini chocolate eggs.
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Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
Adorox Cake Knife and Server Set Acrylic Stainless Steel Faux Crystal Handle Holiday Thanksgiving Christmas
Nordic Ware Loaf Cake Keeper, Blue
Amount Per Serving: Calories: 365Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 127mgSodium: 105mgCarbohydrates: 37gFiber: 0gSugar: 29gProtein: 5g
I am not a medical expert. These calculations are provided as a courtesy.