Easter Colorful Cake Roll with Cream Cheese Frosting Recipe
This vibrant Easter Cake Roll features a light and airy sponge cake in pastel colors, layered with a smooth, creamy cream cheese frosting. Rolled into a spiral and dusted with powdered sugar, this festive dessert is perfect for spring celebrations and Easter gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 6 large egg whites, room temperature
- 1 tsp freshly squeezed lemon juice
- ¼ tsp kosher salt
- ¼ cup sugar
- ½ cup cake flour + 1 tbsp
- Pastel gel food coloring (various colors)
Cream Cheese Frosting Ingredients
- 1 – 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Spray a 13×18-inch baking sheet with baking spray and line it with parchment paper. Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually whisk in the sugar and continue beating until soft peaks form. Gently fold in the cake flour until the batter is smooth and combined.
- Color and Spread the Batter: Divide the cake batter evenly into four separate bowls. Add a few drops of different pastel gel food colorings to each bowl, mixing to achieve your desired vibrant shade. Alternating between all four colors, drop spoonfuls of batter onto the prepared parchment paper. Use a flat spatula to spread the dollops evenly and create a colorful pattern.
- Bake the Cake: Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the cake springs back when lightly pressed. Remove from the oven and let it cool for 5 minutes.
- Roll the Cake: Carefully flip the cake onto another sheet of parchment paper. Peel off the top parchment paper. While the cake is still warm, tightly roll it up into a spiral using the parchment paper. Place the rolled cake in the refrigerator and allow it to chill for a few hours to set.
- Prepare the Frosting: Using the standing mixer, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and well combined.
- Frost and Re-roll the Cake: Once the cake is chilled, gently unroll it from the parchment paper. Spread the cream cheese frosting evenly over the entire surface. Carefully roll the cake back into a spiral.
- Finish and Serve: Before serving, dust the entire cake roll with powdered sugar. Slice and enjoy your colorful, creamy Easter Cake Roll!
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Notes
- Make sure egg whites are at room temperature for better volume when whipping.
- Be gentle when folding in the flour to keep the batter light and airy.
- Rolling the cake while still warm prevents cracking.
- Chilling the rolled cake helps it hold its shape during frosting and final rolling.
- You can customize colors to match your holiday theme or preferences.
- This cake is best enjoyed within 2-3 days when stored properly in the fridge.
Keywords: Easter cake roll, pastel cake roll, cream cheese frosting, colorful cake roll, spring dessert, holiday cake
