Easter Cake Roll with Colorful Buttercream and Peeps Recipe

If you’re looking to wow your Easter guests with a festive dessert that bursts with color and flavor, then the Easter Cake Roll with Colorful Buttercream and Peeps Recipe is exactly what you need. This beautiful and joyful cake roll features a light, fluffy sponge wrapped around a luscious marshmallow buttercream dyed in pastel hues. Topped with adorable Peeps in springtime shades, it’s not just a treat for the taste buds but also a feast for the eyes—perfect for adding that extra sparkle to your holiday table.

Ingredients You’ll Need

The magic of this Easter Cake Roll with Colorful Buttercream and Peeps Recipe comes from a handful of simple, everyday ingredients that each play a vital role. From the airy structure of whipped egg whites to the rich, creamy texture of homemade buttercream and the playful pop of Peeps on top, every component enhances the final taste and appearance.

• 6 large eggs (separated): Key to creating a light and fluffy sponge cake thanks to whipped egg whites.
• ½ teaspoon cream of tartar: Stabilizes the whipped egg whites for maximum volume and stability.
• 1 cup granulated sugar: Sweetens the cake and helps achieve a tender crumb.
• ¼ cup canola oil: Adds moisture and keeps the cake soft.
• ⅓ cup whole milk: Enhances the cake’s tenderness and richness.
• 1 tablespoon vanilla extract: Brings warm, comforting flavor to the batter.
• ¾ cup all-purpose flour: Provides structure while remaining light and delicate.
• 1 tablespoon cornstarch: Ensures a tender crumb by softening the flour’s proteins.
• 3 yellow Peeps: Cheerful Easter candy that adds whimsy and sweetness as decoration.
• 2 blue Peeps: Adds a cool color pop to the topping lineup.
• 2 pink Peeps: Lends a vibrant, festive touch to the presentation.
• Powdered sugar for dusting: A delicate finish that adds a snowy, elegant look.
• 1 ½ cups salted butter: The base of the buttercream for richness and smoothness.
• 1 ½ cups powdered sugar: Sweetens and thickens the buttercream filling.
• 14 oz marshmallow cream: Gives the buttercream a light, fluffy texture and marshmallow flavor.
• Gel Food Coloring (yellow, pink, blue): Creates vibrant, pastel stripes in the buttercream for a beautiful Easter effect.

How to Make Easter Cake Roll with Colorful Buttercream and Peeps Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (180°C) and lining the bottom of a large cookie sheet with parchment paper. This helps ensure your cake bakes evenly and releases easily without sticking.

Step 2: Whip Egg Whites for Volume

Place the egg whites and cream of tartar in your stand mixer bowl. Whip on medium speed until frothy, then slowly add granulated sugar while increasing the speed to high. Whip until you reach stiff peaks where the whites hold strong, shiny peaks without collapsing. This step is crucial for the cake’s airy texture.

Step 3: Mix Wet Ingredients

In a separate bowl, combine egg yolks, milk, canola oil, and vanilla extract. Mixing these creates the rich, moist base for your cake without weighing it down.

Step 4: Combine Dry Ingredients

Sift together the flour and cornstarch, then gradually fold them into your wet ingredients. This keeps the batter light and prevents lumps.

Step 5: Fold Egg Whites into Batter

Fold about a cup of the whipped egg whites gently into the yolk mixture to lighten it. Then fold that mixture back into the remaining egg whites, working carefully to not deflate the batter but to fully combine everything for a fluffy sponge.

Step 6: Bake the Cake

Pour the batter evenly onto the prepared pan and tap it gently on the counter to release air bubbles, making the surface smooth. Bake for about 15 minutes, until the cake springs back when lightly pressed. Perfectly baked sponge is soft yet resilient.

Step 7: Roll the Cake While Warm

As soon as the cake comes out of the oven, place a second parchment sheet on top and invert the cake onto a clean tea towel. Carefully peel off the bottom parchment. While the cake is still warm (so it bends without cracking), roll it up with the towel from the short end. Let it cool fully in this rolled shape to “train” it for rolling with buttercream later.

Step 8: Make the Colorful Buttercream

Cream the butter and powdered sugar until fluffy, then beat in the marshmallow cream until light and airy. Divide this luscious buttercream evenly into three bowls and tint each with gel coloring in yellow, pink, and blue, stirring until vibrant and smooth.

Step 9: Unroll, Frost, and Reroll

Carefully unroll the cooled cake, trim off the browned edges, and spread the colored buttercream in stripes lengthwise across the cake. Roll the cake back up snugly and wrap it tightly. Refrigerate for at least 30 minutes to set firmly.

Step 10: Decorate with Peeps

When you’re ready to serve, slice off the ends for neatness and dust the top with powdered sugar. Use a bit of leftover buttercream to attach the Peeps in a cheerful row across the top, alternating colors for maximum festive effect.

How to Serve Easter Cake Roll with Colorful Buttercream and Peeps Recipe

Garnishes

The Peeps on top steal the show, but you can also sprinkle extra powdered sugar or edible glitter for a little sparkle. Fresh edible flowers like violets or pansies add a delicate, natural touch that complements the pastel buttercream beautifully.

Side Dishes

This cake is best enjoyed with a simple side like fresh seasonal berries or a light fruit salad. A cup of tea or a mild coffee pairs wonderfully without overpowering the sweetness and creaminess of the roll.

Creative Ways to Present

Serve your Easter Cake Roll with Colorful Buttercream and Peeps Recipe on a bright platter to enhance its colorful charm. For parties, pre-slice and place each piece on pastel-colored dessert plates or wrap individual portions in cellophane tied with ribbon for delightful take-home treats.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cake roll keeps beautifully in an airtight container in the refrigerator for up to three days. This gives the buttercream time to soften the sponge wonderfully overnight if you prefer to prepare it a day in advance.

Freezing

You can freeze this cake roll wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before slicing and decorating with Peeps.

Reheating

Since it’s best served chilled or at room temperature, avoid reheating. If desired, let slices sit out for 20 minutes to take the chill off before serving to enjoy the full flavor and texture.

FAQs

Can I use different colors for the buttercream?

Absolutely! Feel free to customize the buttercream colors to match your party theme or your favorite shades. Gel food coloring works best for vibrant hues without thinning the frosting.

What if I don’t have marshmallow cream?

You can substitute with an equal amount of good-quality marshmallow fluff or try a classic Swiss meringue buttercream for a similar light texture, though the flavor will be a bit different.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and moist is key to preventing cracks. Also, be gentle and roll slowly using the towel to support the cake’s structure.

Can I make this recipe gluten-free?

Yes, by substituting the all-purpose flour with a blend of gluten-free flour and cornstarch, you can make a gluten-free version. Just keep in mind that texture may differ slightly.

Are Peeps necessary for the decoration?

Peeps add that iconic Easter feel and fun color contrast, but you can decorate with jellybeans, mini chocolate eggs, or even piped floral buttercream designs if you prefer.

Final Thoughts

Making this Easter Cake Roll with Colorful Buttercream and Peeps Recipe is such a joyful way to celebrate the season. It’s fun, vibrant, and incredibly delicious, promising smiles all around your table. Once you try it, you might just find it becomes your favorite new Easter tradition, too!

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