As Easter brings vibrant celebrations and family gatherings, we’ve crafted this Easter Cake Roll Recipe to add a touch of sweetness to your festivities. It’s a delightful twist on classic spring desserts, featuring light sponge cake swirled with creamy fillings that evoke the joy of the season.
We love how this recipe combines simple ingredients into an impressive treat that’s perfect for sharing. Whether you’re hosting a brunch or gifting homemade delights, our Easter Cake Roll brings confident flavors and eye-catching presentation to your table.
Ingredients
As we craft our Easter Cake Roll Recipe, we prioritize fresh, high-quality ingredients to achieve that perfect light sponge and creamy filling. Below, we’ve organized the ingredients in the order they’re used, with precise measurements and any necessary prep notes for seamless preparation.
Cake Ingredients
- 4 large eggs, at room temperature (we beat these first to incorporate air for a fluffy texture)
- 1 cup granulated sugar (added to the eggs for the base batter)
- 1 cup all-purpose flour, sifted (helps prevent lumps when folded in)
- 1 teaspoon baking powder (mixed with flour to ensure even rising)
- 1 teaspoon vanilla extract (stirred in for enhanced flavor)
Filling Ingredients
- 8 ounces cream cheese, softened (we blend this next for a smooth base)
- 1 cup powdered sugar (sifted to avoid grittiness in the mixture)
- 1 teaspoon vanilla extract (added for a complementary aroma)
- 1 cup heavy whipping cream, chilled (whipped separately for the perfect creamy consistency)
- 1 cup fresh strawberries, hulled and sliced (incorporated last for a fresh, festive touch)
Required Tools and Equipment
To prepare our Easter Cake Roll seamlessly after gathering the fresh ingredients, we need a selection of essential tools and equipment. These items ensure precision in baking the light sponge and rolling the creamy filling without mishaps, delivering professional results right from our kitchen.
Here’s a detailed list of the key tools, organized by their role in the recipe:
- Mixing Bowls (medium and large sizes): We use these for combining eggs, sugar, and dry ingredients. Opt for sturdy, heat-resistant bowls to handle vigorous whisking and maintain ingredient temperatures.
- Electric Mixer or Stand Mixer: This tool is crucial for beating eggs to achieve the airy texture in our cake batter. We recommend a model with at least 200 watts for efficiency, as it saves time compared to hand whisking.
- Jelly Roll Pan (15×10 inches): Essential for baking the thin sponge layer, this rimmed baking sheet allows even heat distribution and easy rolling. Without it, the cake may not form the signature roll shape.
- Parchment Paper or Silicone Baking Mat: We rely on this to line the pan and prevent sticking, ensuring our Easter Cake Roll releases smoothly for a flawless presentation.
- Offset Spatula or Rubber Spatula: Perfect for spreading the cream cheese filling evenly over the cooled cake. Its flexibility helps us avoid tears in the delicate sponge.
- Cooling Rack: After baking, we place the cake here to cool quickly and evenly, preserving the light texture and preventing sogginess from condensation.
- Clean Kitchen Towel or Plastic Wrap: Used for rolling the cake while warm, this aids in shaping without cracking. We suggest a lint-free towel for the best results.
| Tool Category | Recommended Tools | Optional Tools | Why It Matters |
|---|---|---|---|
| Mixing and Beating | Electric Mixer (200+ watts) | Hand whisk | Ensures fluffy batter quickly |
| Baking and Shaping | Jelly Roll Pan (15×10 inches) | Standard baking sheet | Provides even baking and roll |
| Finishing | Offset Spatula, Cooling Rack | Regular knife | Guarantees smooth application |
Instructions
We guide you through creating our Easter Cake Roll with simple, precise steps that build on the fresh ingredients and tools we’ve outlined. Let’s transform those into a stunning, festive dessert that delights with its light, airy texture and vibrant flavors.
Prepare the Batter
First, we preheat our oven to 375°F to ensure even baking. In a large mixing bowl, we beat 4 large eggs with an electric mixer on high speed until they are thick and pale yellow, which takes about 5 minutes for that fluffy base. Gradually, we add 1 cup of granulated sugar while continuing to mix until fully incorporated, creating a smooth, voluminous mixture that promises a tender sponge.
Next, we sift 1 cup of all-purpose flour and 1 teaspoon of baking powder together in a separate bowl to avoid lumps. Gently, we fold this dry mixture into the egg batter along with 1 teaspoon of vanilla extract, using a spatula for even distribution without deflating the air—resulting in a light, aromatic batter ready for the pan.
Bake the Cake
We line a jelly roll pan with parchment paper or a silicone baking mat, ensuring full coverage for easy release. Pour the prepared batter into the pan, spreading it evenly with an offset spatula to about 1/4-inch thickness for uniform baking.
Slide the pan into the preheated oven and bake for 12-15 minutes, or until the cake springs back when lightly touched and turns a golden brown. This step locks in the moist, springy texture that makes our Easter Cake Roll so irresistible.
Roll and Cool the Cake
Immediately after baking, we loosen the edges of the cake from the pan with a knife. Lay a clean kitchen towel dusted with powdered sugar on a flat surface, then carefully invert the hot cake onto it to prevent sticking.
Starting from one short end, we gently roll the cake up with the towel inside, creating a tight spiral while it’s still warm—this helps it hold its shape. Place the rolled cake on a cooling rack and let it cool completely for about 1 hour, allowing the structure to set for a seamless filling process.
Fill and Assemble
Once cooled, we unroll the cake gently on a flat surface. In a mixing bowl, we beat 8 ounces of softened cream cheese, 1 cup of sifted powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer until smooth and creamy, forming the base of our luscious filling.
Whip 1 cup of chilled heavy whipping cream separately until stiff peaks form, then fold it into the cream cheese mixture for a light, airy consistency. Spread this filling evenly over the unrolled cake, leaving a 1-inch border, and layer on 1 cup of sliced fresh strawberries for a burst of tart, juicy sweetness. Carefully roll the cake back up without the towel, using the offset spatula to guide it, and wrap in plastic wrap to chill in the refrigerator for at least 1 hour for the flavors to meld.
Decorate for Easter
After chilling, we trim the ends of the cake roll for a neat presentation. Using a piping bag, we apply a simple icing or whipped cream in festive patterns, such as Easter eggs or bunnies, to enhance the visual appeal.
Sprinkle with colorful Easter-themed decorations like edible glitter, pastel sprinkles, or additional sliced strawberries for a vibrant, eye-catching finish. This step elevates our Easter Cake Roll into a showstopping centerpiece that’s as fun to display as it is to eat.
Make-Ahead Instructions
As we perfect our Easter Cake Roll, planning ahead ensures a stress-free celebration without compromising the light sponge texture or creamy filling. We can prepare components in advance to maintain freshness and flavor, allowing you to focus on festive gatherings.
Preparing the Cake Ahead
We suggest baking the cake base up to 2 days in advance. After following our step-by-step instructions to bake and roll the cake, let it cool completely on the rack. Wrap it tightly in plastic wrap to prevent drying, then store in the refrigerator. This keeps the sponge moist and ready for filling, preserving its delicate, airy crumb.
Filling and Assembly Options
For the filling, prepare the cream cheese mixture and whipped cream up to 1 day ahead. Beat the ingredients as directed, then cover and refrigerate in an airtight container. Slice the strawberries fresh on the day of assembly to avoid sogginess, ensuring the filling remains vibrant and luscious.
When assembling, we recommend filling and rolling the cake 4 to 6 hours before serving. Spread the chilled filling over the unrolled cake, add strawberries, and reroll as per our guide. Chill the assembled roll in the refrigerator to set, enhancing the creamy texture that pairs perfectly with the cake’s subtle sweetness.
Storage and Reheating Tips
To extend the Easter Cake Roll’s shelf life, store the fully assembled roll in the refrigerator for up to 2 days or freeze for longer periods. Here’s a quick overview of storage options:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days | Keep wrapped in plastic or an airtight container to maintain moisture and prevent the filling from absorbing odors. |
| Freezing | Up to 1 month | Freeze the assembled roll without decorations; thaw overnight in the refrigerator for the best texture, ensuring the sponge remains fluffy and the filling creamy. |
Always decorate just before serving to keep the Easter-themed designs fresh and eye-catching, making your cake roll the star of the holiday table.
Conclusion
We’re thrilled you’ve followed along with our Easter Cake Roll adventure.
This recipe brings a touch of magic to your festivities, blending simple ingredients into a stunning dessert.
Let’s make it a tradition—we know it’ll become a favorite at your table.
Frequently Asked Questions
What is an Easter Cake Roll?
An Easter Cake Roll is a light, spongy cake filled with creamy cheese and fresh strawberries, offering a festive twist on spring desserts. It’s ideal for family gatherings, using simple ingredients for an impressive, shareable treat that combines great flavors and eye-catching presentation.
What ingredients are needed for the Easter Cake Roll?
For the cake, you’ll need 4 large eggs, 1 cup granulated sugar, 1 cup sifted all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon vanilla extract. The filling requires 8 ounces softened cream cheese, 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, 1 cup chilled heavy whipping cream, and 1 cup sliced fresh strawberries. Use high-quality ingredients for the best results.
What tools are required to make the Easter Cake Roll?
You’ll need mixing bowls, an electric mixer for fluffy batter, a jelly roll pan for even baking, parchment paper or a silicone baking mat, an offset spatula for spreading filling, a cooling rack, and a kitchen towel or plastic wrap for rolling. These tools ensure professional results and smooth preparation.
How do I prepare the Easter Cake Roll?
Start by beating eggs and sugar, then fold in flour, baking powder, and vanilla. Bake in a jelly roll pan, roll while warm to shape, and cool. Prepare the filling by mixing cream cheese, powdered sugar, vanilla, and whipped cream, then spread over the cooled cake, add strawberries, reroll, chill, and decorate for Easter.
Can I make the Easter Cake Roll ahead of time?
Yes, bake the cake base up to 2 days in advance and refrigerate it. Prepare the filling a day ahead, but add fresh strawberries on assembly day. Assemble the roll 4-6 hours before serving, refrigerate for up to 2 days, or freeze for up to a month. Decorate just before serving for the freshest look.
How should I store the Easter Cake Roll?
Store the assembled roll in the refrigerator for up to 2 days, wrapped in plastic wrap to keep it moist. For longer storage, freeze it for up to a month; thaw in the fridge before serving. Avoid decorating until ready to serve to maintain the design’s vibrancy.
How do I decorate the Easter Cake Roll for Easter?
After chilling, dust with powdered sugar or add festive icing patterns using a piping bag. Top with colorful sprinkles, edible flowers, or Easter-themed candies like chocolate eggs. Use an offset spatula for smooth finishes, creating a visually appealing centerpiece for your holiday table.