Description
This delightful Easter Cake Roll recipe features a light and fluffy sponge cake rolled with a creamy, sweetened cream cheese filling. Perfectly spiced with vanilla and beautifully decorated with pastel sprinkles or candy, this festive dessert is an elegant and crowd-pleasing centerpiece for your spring celebrations.
Ingredients
Scale
Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (optional for consistency)
Decoration
- Colored sprinkles or candy (e.g., pastel M&Ms, jelly beans)
- Fresh flowers (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle a small amount of powdered sugar over the parchment paper to prepare the baking surface.
- Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Stir in the vanilla extract thoroughly.
- Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, mixing gently until just combined without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread smoothly. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when gently touched.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately remove it from the oven and carefully invert it onto the towel. Peel off the parchment paper gently. Starting from one short edge, roll the cake up with the towel inside, shaping it into a roll. Allow the cake to cool completely in the rolled form.
- Make the Filling: While the cake cools, prepare the filling by beating the softened cream cheese and unsalted butter in a medium bowl until smooth and creamy. Gradually add powdered sugar and continue beating until well combined. Stir in the vanilla extract and add heavy cream or milk, if needed, to reach a smooth and spreadable consistency.
- Assemble the Cake Roll: Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving about a 1-inch border free from filling around the edges. Carefully re-roll the cake, this time without the towel, to keep the filling inside.
- Decorate and Serve: Dust the top of the cake roll with powdered sugar. Decorate with colored pastel sprinkles, candy such as pastel M&Ms or jelly beans, and optionally fresh flowers for a festive touch. Slice and serve to enjoy this classic Easter dessert.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking and to help form the roll shape.
- Use a clean kitchen towel dusted with powdered sugar to avoid sticking during rolling.
- If the filling is too thick, add a little more heavy cream or milk for easier spreading.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use plant-based milk.
- Decorations such as fresh flowers should be non-toxic and edible or used as a removable garnish only.
