No matter how old my kids get, they still get a thrill out of dyeing eggs the weekend before Easter. This year, as the pastel chaos unfolded at our kitchen table, my neighbor Nora popped in with her granddaughter Mia, both still in aprons dusted with flour and smiles wide.
They had just finished making sugar cookies, but Mia’s eyes lit up when she spotted the baking sheet full of rainbow dollops I was prepping nearby. “Are those for a cake?” she gasped. I nodded, telling her we were about to try something a little magical an Easter Cake Roll that looked like tie-dye clouds wrapped around frosting.
That afternoon turned into an impromptu baking party. My oldest, Jack, manned the mixer while Nora kept an eye on the oven. Mia and my youngest took turns swirling color into the batter with tiny spoons, giggling at each new pattern. When the sponge baked up like a soft quilt, we carefully rolled it warm in parchment—every pair of hands helping.
The real joy came hours later, once the cake was filled with cream cheese frosting and re-rolled into a spiral of color. We sliced into it as the sun set, and that soft rainbow swirl felt like the perfect end to a day full of laughter, egg dye, and neighborly joy.
Making this Easter Cake Roll is a tradition I didn’t know I needed, and now it’s a centerpiece that brings people together not just because of how beautiful it is, but how fun it is to create.
Short Description
This Easter Cake Roll is a soft, airy sponge cake swirled with pastel colors, filled with velvety cream cheese frosting, and rolled into a festive spiral. Perfect for spring gatherings and Easter tables.
Key Ingredients
For the Cake
- 6 large egg whites, room temperature
- 1 tsp freshly squeezed lemon juice
- ¼ tsp kosher salt
- ¼ cup sugar
- ½ cup + 1 tbsp cake flour
- Pastel gel food coloring (pink, yellow, blue, purple recommended)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Additional powdered sugar for dusting
Tools Needed
- Standing mixer with whisk attachment
- 13×18 inch baking sheet
- Parchment paper
- Spatula
- Medium bowls (for dividing batter)
- Offset spatula or flat spatula
- Sifter (for powdered sugar dusting)
Cooking Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Spray a 13×18 inch baking sheet with baking spray, then line with parchment paper. Lightly spray the parchment as well for easy release.
Step 2: Make the Sponge Batter
In a stand mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually add in the sugar and continue whisking until soft peaks form.
Step 3: Fold in the Flour
Gently fold in the sifted cake flour using a spatula, being careful not to deflate the whipped egg whites. The batter should be smooth and light.
Step 4: Color the Batter
Divide the batter evenly into four bowls. Add a few drops of different pastel gel colors into each bowl and gently mix until fully incorporated. Adjust the intensity by adding more drops if desired.
Step 5: Create the Color Swirl
Drop alternating spoonfuls of each color onto the prepared pan. Use a flat spatula to gently spread the batter evenly, creating a marbled, colorful layer.
Step 6: Bake the Cake
Bake for 12 minutes, or until the surface gently springs back when touched. Do not overbake—it should stay soft and pliable.
Step 7: Roll the Cake
Let the cake cool for 5 minutes. Then, invert it onto a clean piece of parchment paper and carefully peel off the baked-on parchment. Starting at one short end, roll the cake into a tight spiral while it’s still warm. Chill in the fridge for a few hours until fully set.
Step 8: Make the Frosting
Beat cream cheese, butter, powdered sugar, and vanilla in a stand mixer until smooth and creamy.
Step 9: Fill and Roll Again
Unroll the cooled cake gently. Spread an even layer of the frosting over the entire surface. Re-roll the cake tightly and return it to the fridge to set.
Step 10: Finish and Serve
Just before serving, dust the roll with powdered sugar. Slice and enjoy the colorful swirl in every piece.
Why You’ll Love This Recipe
Light, airy sponge cake that’s naturally gluten-light
No artificial flavoring—just clean vanilla and tangy cream cheese
The pastel swirls are festive and perfect for spring
Great baking project with kids or guests
Pairs well with coffee or tea
Can be made ahead and stored in the fridge
Customizable colors for any occasion
No yolks in the cake—lower cholesterol
Mistakes to Avoid & Solutions
Using whole eggs instead of just whites
The yolks add heaviness and disrupt the delicate sponge texture.
Solution: Only use egg whites for a light and airy result.
Overmixing after adding food coloring
Overworking the batter can deflate the peaks.
Solution: Gently fold colors in with a light hand—stop as soon as combined.
Baking too long
An overbaked sponge will crack when rolled.
Solution: Bake just until the cake springs back lightly—12 minutes is usually perfect.
Rolling the cake when it’s too cold or too hot
It will either crack or become sticky.
Solution: Roll after 5 minutes of cooling when still pliable but not steaming.
Skipping the chill before filling
A warm cake will melt your frosting.
Solution: Always chill the roll before adding the frosting.
Serving and Pairing Suggestions
Serve as an Easter brunch dessert centerpiece
Slice and arrange on a spring-themed platter
Pair with chamomile tea, lavender lemonade, or iced coffee
Decorate with edible flowers or fresh berries for extra flair
Serve alongside lemon bars or carrot cake bites for a dessert spread
Storage and Reheating Tips
Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days
For longer storage, wrap in foil and freeze for up to 1 month
To serve from frozen, thaw overnight in the refrigerator
Avoid microwaving—serve chilled or let sit at room temperature for 15 minutes before slicing
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a better result, remove 1 tbsp from every ½ cup of all-purpose flour and replace with cornstarch.
2. What’s the best way to get vibrant pastel colors?
Use gel-based food coloring for more concentrated, vivid tones without watering down the batter.
3. Can I use a hand mixer instead of a stand mixer?
You can, but it may take longer to reach soft peaks. Use a large bowl and move the mixer around the sides consistently.
4. My cake cracked when rolling. How can I prevent that?
Cracks often result from overbaking or rolling when the cake is too cool. Try baking a minute less next time and roll while the cake is still warm and pliable.
5. Is there a dairy-free version of the frosting?
Yes! Substitute the butter and cream cheese with plant-based alternatives like vegan butter and cashew cream cheese.
Tips & Tricks
Chill your mixing bowl before whipping egg whites for better volume
Sift flour to keep the sponge texture smooth
For a neater slice, use a serrated knife wiped clean between cuts
Make extra frosting for a piped rosette on top or side of each slice
Add a drop of lemon or almond extract to the batter for a flavor boost
Recipe Variations
Lemon-Lavender Roll: Replace the vanilla in the frosting with ½ tsp lemon zest and ¼ tsp culinary lavender. Add a drop of purple food coloring to complement the floral notes.
Chocolate Swirl Version: Add 1 tbsp cocoa powder to one bowl of batter for a chocolate swirl. Omit food coloring for a classy spring look.
Berry Cream Cheese Filling: Mix 2 tbsp strawberry or raspberry puree into the frosting for a fruity twist. Add fresh diced berries if desired.
Gluten-Free Alternative: Use a gluten-free cake flour blend and double-check your baking spray is gluten-free. The structure holds well when rolled if cooled properly.
Mini Cake Rolls: Spread batter on two smaller pans, bake slightly less, and roll into individual-sized cakes. Perfect for party favors or kids’ treats.
Final Thoughts
Some desserts earn a spot on your holiday table not just for their flavor, but for the moments you create making them. This Easter Cake Roll brings a bit of whimsy, a burst of springtime color, and a texture that’s light as a cloud. It’s a project just as joyful as it is rewarding, especially when made with the help of curious little hands or an unexpected guest in the kitchen.
The swirl tucked inside each slice holds more than cream and color it carries the laughter of the day it was made. That’s why it has a place in our fridge every Easter now. If you’re looking for something festive and shareable, this recipe’s ready to be part of your table too.
Delightful Easter Cake Roll
Ingredients
For the Cake
- 6 large egg whites room temperature
- 1 tsp freshly squeezed lemon juice
- ¼ tsp kosher salt
- ¼ cup sugar
- ½ cup + 1 tbsp cake flour
- Pastel gel food coloring pink, yellow, blue, purple recommended
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 350°F, spray a 13×18 inch pan, line with parchment, and spray again lightly.
- Whip egg whites, lemon juice, and salt until foamy, then gradually add sugar and beat to soft peaks.
- Fold in sifted cake flour gently until batter is smooth and airy.
- Divide batter into 4 bowls, color each with pastel gel food coloring, and mix gently.
- Drop spoonfuls of colored batter onto pan and spread evenly to create a swirl pattern.
- Bake for 12 minutes until the surface springs back when touched, then cool 5 minutes.
- Flip onto clean parchment, peel off the old one, roll cake while warm, and chill to set.
- Beat cream cheese, butter, powdered sugar, and vanilla until creamy and smooth.
- Unroll chilled cake, spread frosting evenly, re-roll, and refrigerate again.
- Dust with powdered sugar before serving and slice to reveal the colorful swirl.
