Easter Cake Roll

This Easter cake roll has become my signature spring dessert when I want to create something visually stunning that tastes as good as it looks without requiring advanced pastry skills. I developed this recipe a few years ago when my daughter volunteered me to bring dessert for her school's Easter party, and I wanted something more exciting than plain cupcakes but less intimidating than elaborate decorated cakes. The vibrant pastel swirls running through tender vanilla cake wrapped around silky buttercream create this gorgeous spiral pattern when you slice it, and every time I make this, people assume it must be incredibly difficult when in reality the technique is quite forgivable once you understand the basic rolling process.

My mother-in-law, who's been baking for forty years and makes elaborate decorated cakes for every occasion, was genuinely impressed when I brought this to Easter dinner last year. She kept asking how I got the colors so vibrant and the swirls so perfect, and when I told her I used cake mix and just piped colored batter in stripes, she didn't believe me until I showed her photos of the process. Now she makes these for her church bake sales and people pay premium prices because they look so fancy and professional. The best part is watching people's faces when you slice the cake and reveal that gorgeous spiral of pastel colors inside.

Essential Ingredients Breakdown

• Vanilla cake mix: Provides a foolproof base that is tender and flexible for rolling (use white or vanilla, not yellow/butter).
• Eggs: Add structure and richness (use 5 large eggs for a sturdier cake).
• Gel food colors: Create vibrant, saturated pastel shades without thinning the batter (green, yellow, blue, pink are standard Easter colors).
• Powdered sugar for dusting: Prevents the warm cake from sticking to the towel during rolling and helps maintain shape.
• Unsalted butter for buttercream: Creates rich, stable, creamy filling (softened room temperature butter).
• Vanilla extract: Enhances flavor complexity in the buttercream.
• Milk for buttercream: Thins the frosting to a smooth, spreadable consistency (add gradually).

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Creating Perfect Roll

Preparing the pan and batter:

Preheat oven to 325°F (165°C). Grease a 12x17 inch jelly roll pan, line with parchment paper, and grease the paper. Beat 5 eggs until pale, then add cake mix, water, and oil. Mix until smooth (batter will be thin).

Dividing and coloring:

Divide batter equally into four bowls. Add a few drops of gel food coloring to each (green, yellow, blue, pink) and stir until vibrant, avoiding dark or muddy colors.

Piping the pattern:

Transfer colored batter to piping bags (or zip-top bags with snipped corners). Pipe diagonal stripes of alternating colors across the entire prepared pan. Use a toothpick to gently swirl colors where they meet, but do not over-swirl.

Baking carefully:

Tap pan to remove air bubbles. Bake for **15 to 20 minutes** until the surface looks dry and springs back when gently pressed. Do not overbake.

Rolling while warm:

Dust a clean kitchen towel very generously with powdered sugar. Immediately flip the hot cake onto the towel and carefully peel off the parchment paper. Dust the top of the cake with more powdered sugar. Starting at one short end, use the towel to help **roll the cake up tightly with the towel inside**. Let cool completely (about 2 hours).

Making buttercream:

Beat softened butter and vanilla until pale and fluffy. Gradually add powdered sugar, then add milk one tablespoon at a time until the mixture is smooth and easily spreadable.

Filling and re-rolling:

Once cool, carefully unroll the cake from the towel. Spread the buttercream evenly over the entire surface, leaving a ½-inch border at the final rolling edge. Roll the cake back up tightly (without the towel). Transfer seam-side down to a platter. Gently brush off excess powdered sugar.

Final chilling:

**Refrigerate for at least 3 to 4 hours or overnight.** This chilling is essential for the buttercream to firm up and for clean, neat slicing.

I've learned through making this cake roll multiple times that getting the baking time exactly right is the most critical step for success. My first attempt involved baking the full 20 minutes because I didn't trust that it was done at 15 minutes when it still looked slightly moist, and that over-baked cake cracked dramatically when I tried to roll it, leaving me with a broken mess. Now I check at 15 minutes and remove it as soon as it springs back when touched, even if it seems too soon, and I haven't had a cracking problem since. I also discovered that rolling the cake while it's still quite warm feels scary but is absolutely essential because even waiting 5 minutes for it to cool slightly makes rolling much harder and more prone to cracking.

Gel Color Advantages

Use gel food coloring rather than liquid. Gel colors are highly concentrated, creating vibrant pastels without adding excessive moisture that would thin the batter and affect the cake's flexible texture.

Rolling Technique Mastery

Roll from a short end rather than a long end to create a thicker roll with more spiral turns when sliced. Use the powdered sugar-dusted towel to provide structure and support, rolling tightly but gently. Small cracks are normal and won't show in the final product.

Perfect Serving Ideas

• Slice chilled cake using a sharp knife wiped clean between cuts.
• Garnish individual slices with fresh berries or a light dusting of powdered sugar.
• Works beautifully as the centerpiece dessert for Easter brunch or dinner.

Delicious Flavor Variations

• Chocolate Roll: Use chocolate cake mix and fill with chocolate buttercream.
• Strawberry Cream: Use vanilla cake with pink coloring, filled with buttercream mixed with strawberry jam.
• Lemon Roll: Use lemon cake mix and fill with lemon curd mixed with whipped cream.
• Peppermint Roll (Christmas): Use red/green swirls and fill with peppermint buttercream.

Keeping It Fresh

• Keeps beautifully in the refrigerator for up to 5 days, wrapped well.
• Bring to room temperature (30 mins) before serving if preferred less cold.
• Can be frozen for up to 2 months (thaw overnight in the refrigerator).

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I've made this Easter cake roll for countless spring celebrations, from Easter dinners to baby showers to spring birthday parties, and it never fails to elicit gasps and compliments from everyone who sees it. There's something about slicing into that rolled cake and revealing the gorgeous spiral of pastel colors inside that makes people think you're an amazing baker with professional skills, when in reality the technique is quite manageable once you understand the basic process. The fact that this uses cake mix as the base means you're not starting from scratch with complicated measurements and techniques, which makes success much more achievable for home bakers. It's become one of my signature desserts that people specifically request and look forward to, and I love that it looks so impressive while being secretly quite approachable to make!

Frequently Asked Questions

→ Why do I need to roll the cake while it's warm?

Rolling it warm with the towel inside trains the cake to hold its shape. If you wait until it's cool, it will crack when you try to roll it.

→ Can I make this ahead of time?

Yes, you can bake and roll the cake a day ahead. Fill and finish rolling it on the day you plan to serve.

→ What if my cake cracks when I unroll it?

A few small cracks are normal and won't show once it's rolled back up. The buttercream filling helps hold everything together.

→ Can I use liquid food coloring?

Gel colors work much better because they're more concentrated and don't thin out the batter. Liquid colors might make the batter too runny.

→ How do I get clean color swirls?

Pipe thin stripes and only swirl gently with a toothpick. Too much swirling will blend the colors together into a muddy mess.

→ How long can I store this?

Keep it covered in the fridge for up to 3 days. The buttercream filling needs refrigeration.