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Easter Cake Roll

Light, fluffy sponge cake swirled with luscious cream cheese filling and decorated with charming pastel colors—this easy and colorful Easter dessert is perfect for family gatherings and festive celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 280 kcal

Equipment

  • 13x18-inch Rimmed Baking Sheet
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Spatula
  • Wire rack
  • Sharp Serrated Knife

Ingredients
  

For the Pastel Sponge Cake

  • 0.75 cup cake flour keeps the sponge tender and light
  • 0.25 tsp kosher salt balances sweetness and enhances flavor
  • 0.25 tsp baking powder helps the sponge rise just right
  • 6 large egg whites at room temperature
  • 1 tsp pure vanilla extract adds subtle warmth and sweetness
  • 1 tsp freshly squeezed lemon juice stabilizes egg whites and adds bright note
  • 0.25 cup granulated sugar sweetens batter and helps create glossy meringue
  • pastel gel food coloring pink, yellow, green, purple, or mix for pattern

For the Cream Cheese Filling

  • 8 oz full-fat block cream cheese softened
  • 0.5 cup unsalted butter softened
  • 1 cup powdered sugar sweetens and lightens filling
  • 1 tsp pure vanilla extract adds vanilla aroma
  • extra powdered sugar for dusting the finished roll

Instructions
 

  • Step 1: Preheat oven to 375°F (190°C). Line a 13x18-inch rimmed baking sheet with parchment paper, leaving a slight overhang for easy removal.
  • Step 2: Sift together cake flour, kosher salt, and baking powder in a small bowl to remove lumps and keep batter light.
  • Step 3: In a stand mixer bowl fitted with whisk attachment, beat egg whites, lemon juice, and vanilla extract on medium speed until foamy, about 2-3 minutes.
  • Step 4: Gradually add granulated sugar while mixing. Increase speed to medium-high and beat until stiff, glossy peaks form, about 5–8 minutes.
  • Step 5: Remove bowl from mixer. Gently fold in sifted dry ingredients using a spatula, being careful not to deflate the egg whites.
  • Step 6: Divide batter evenly into 4 small bowls. Add different pastel gel food coloring to each and fold gently until colors are even.
  • Step 7: Drop spoonfuls of colored batter in alternating pattern across prepared baking sheet. Use an offset spatula to gently spread batter evenly, keeping colors somewhat distinct.
  • Step 8: Bake for 10–12 minutes until cake feels firm and springs back gently. Avoid overbaking to prevent cracking when rolling.
  • Step 9: Immediately loosen edges with a knife. Invert pan onto a clean kitchen towel or parchment paper. Peel off baked parchment. Trim edges if needed.
  • Step 10: Starting from one short end, roll cake tightly with towel or parchment still inside. Place seam-side down on wire rack and cool completely.
  • Step 11: Meanwhile, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until light and fluffy.
  • Step 12: Once cooled, gently unroll cake. Spread cream cheese filling evenly to edges. Re-roll without towel or parchment and place seam-side down on serving platter.
  • Step 13: Cover loosely and refrigerate at least 1 hour to set filling. Before serving, dust with extra powdered sugar. Slice with sharp serrated knife and enjoy.

Notes

This recipe is flexible—try natural food colorings like beet juice or matcha instead of gels. Substitute filling with whipped cream or add lemon zest for extra zing. Store tightly wrapped in refrigerator up to 3 days or freeze up to 2 months.
Keyword Cake Roll, Cream Cheese Filling, Easter, Pastel Colors