15 Easter Cake Roll Designs That Look Professional

Easter cake rolls offer vibrant and creative options for any celebration. The Classic Chocolate Egg Roll delights with rich filling, while the Pastel Rainbow Roll brings a whimsical touch. The Bunny Ears and Tail Roll charms with its playful decoration, and the Lemon Zest Spring Floral Roll showcases invigorating flavors. Other exciting designs include Coconut Cream, Raspberry Lemonade, and Peanut Butter Chocolate rolls. Each one provides a visually stunning presentation sure to impress. Discover even more design possibilities ahead.

Classic Chocolate Easter Egg Roll

The Classic Chocolate Easter Egg Roll is a delightful dessert that embodies the spirit of Easter celebrations. This rolled cake, filled with luscious chocolate cream, resembles a giant egg and serves as an eye-catching centerpiece for any festive gathering. Perfect for families and gatherings of friends, this cake roll is sure to impress both kids and adults alike.

With a preparation time of about 30 minutes and a chilling time of at least 2 hours, this dessert is as fun to make as it is to eat.

Ingredients:

• 3 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for filling)
• Chocolate frosting (for decoration)
• Sprinkles (optional, for decoration)

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by greasing it or lining it with parchment paper.
2. In a mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and fluffy (about 5 minutes). Stir in 1 teaspoon of vanilla extract.
3. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
6. Roll up the cake, starting from one edge with the towel to guide you. Let it cool completely in this rolled shape.
7. In the meantime, make the filling by whipping the heavy cream, powdered sugar, and 1/2 teaspoon of vanilla extract together until soft peaks form.
8. Once the cake is completely cool, unroll it gently. Spread the whipped cream filling evenly over the cake, then roll it back up without the towel.
9. Place the rolled cake seam-side down on a serving platter. Frost the outside with chocolate frosting and decorate with sprinkles as desired.
10. Chill in the refrigerator for at least 2 hours before slicing and serving.

Variations and Tips:

• For a different flavor, consider adding a layer of fruit preserves or chocolate ganache inside the roll along with the whipped cream.
• You can substitute the heavy whipping cream for cream cheese frosting for a richer flavor.
• Add a splash of coffee or espresso powder to the batter for a mocha twist.
• To make it easier to roll, verify that the cake is cool but still flexible. If it’s too cold, it may crack when rolled.
• Garnish with edible flowers or fruit for a beautiful presentation to enhance your Easter table.

Pastel Rainbow Cake Roll

The Pastel Rainbow Cake Roll is a delightful dessert that embodies the spirit of Easter with its vibrant colors and fluffy texture. This charming cake is perfect for family gatherings, brunches, or any festive occasion where you want to impress your guests.

With a preparation time of about 30 minutes and a baking time of 15 minutes, this stunning treat will surely be the highlight of your dessert table.

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Food coloring (red, yellow, blue, green, purple)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for filling)
• Powdered sugar (for dusting)

Cooking Steps

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
2. Mix Batter: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is thick and pale, about 5-7 minutes. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture using a rubber spatula.
4. Color the Batter: Divide the batter evenly into small bowls (5 bowls is ideal for 5 colors). Add a few drops of each food coloring to separate bowls and mix until the colors are vibrant.
5. Spread the Batter: Spoon the colored batters randomly onto the prepared jelly roll pan, creating a rainbow effect. Use a spatula to smooth the surface gently, trying not to merge the colors too much.
6. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly pressed.
7. Cool and Roll: Once baked, remove the cake from the oven, and carefully lift it out of the pan using the parchment paper. Dust the top with powdered sugar and immediately ripple the cake by rolling it up tightly, beginning from one short end. Let it cool completely, seam side down.
8. Make the Whipped Cream Filling: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Assemble the Cake Roll: Unroll the cooled cake carefully, spread an even layer of whipped cream over the top, and gently roll it back up without the parchment paper, sealing the edges. Wrap the cake in plastic wrap.
10. Chill and Serve: Refrigerate for at least an hour before serving. Dust with powdered sugar again before slicing into rounds for an elegant presentation.

Variations and Tips

• Add Flavors: Consider adding different flavors of extracts to the whipped cream filling, like almond or coconut, for a unique twist.
• Decorate Creatively: Top the cake roll with sprinkles or edible glitter for extra festive flair.
• Seasonal Spin: Incorporate fruit purees (like strawberry or raspberry) into the whipped cream for added flavor and to match the season.
• Make Ahead: This dessert can be made a day ahead—just make sure to keep it tightly wrapped in the fridge.

Enjoy your pastel rainbow cake roll, and watch as it brings smiles and joy to your Easter celebrations!

Bunny Ears and Tail Roll

The Bunny Ears and Tail Roll is a charming dessert that’s perfect for Easter celebrations and fun gatherings with family and friends. This delightful cake roll combines a light, fluffy sponge cake with a creamy filling, beautifully decorated to resemble a bunny tail and ears, making it an ideal treat for children and adults alike. The preparation time is approximately 40 minutes, with an additional cooling time, making it a manageable yet impressive addition to your Easter dessert table.

Ingredients:

• 3 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Pink food coloring (if desired)
• Edible decorations (coconut flakes, chocolate chips, etc.) for finishing touches

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Sponge Cake: In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is thick, pale, and forms ribbons (about 5 minutes). Add the 1 teaspoon of vanilla extract and mix until combined.
3. Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture until just combined, taking care not to deflate the batter.
4. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.
5. Cool and Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper and roll the towel with the cake tightly. Let it cool on a wire rack for about 30 minutes.
6. Prepare the Filling: While the cake cools, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form. If you want to, add a few drops of pink food coloring to the whipped cream, mixing until you achieve your desired shade.
7. Fill the Cake: Once the cake has cooled, unroll it gently and spread the whipped cream filling evenly over the surface. Roll it back up carefully without the towel, then place it seam-side down on a platter.
8. Decorate the Cake: To create bunny ears and a tail, cut two triangular shapes from a piece of the cake for ears and one ball or mound of cake for the tail. Cover these parts with additional whipped cream or coconut flakes. Use chocolate chips to create eyes and other decorations as desired.

Variations and Tips:

• Flavor Variations: You can modify the filling by using different flavors, such as chocolate whipped cream or fruit preserves.
• Additional Decorations: Use candy like jelly beans or marshmallows for extra decoration to enhance the Easter theme.
• Advance Preparation: You can prepare the sponge cake a day in advance. Just wrap it tightly and store it in the fridge until you’re ready to fill and decorate.
• Serving Suggestions: Serve the Bunny Ears and Tail Roll chilled for the best taste and texture. Pair with fresh fruit or a scoop of ice cream for an added treat.

Enjoy your delightful Bunny Ears and Tail Roll as a centerpiece at your Easter festivities!

Lemon Zest Spring Floral Roll

The Lemon Zest Spring Floral Roll is a delightful and revitalizing dessert that captures the essence of spring in both flavor and presentation.

This charming cake roll features a light lemon sponge cake filled with a creamy floral-infused filling, making it perfect for Easter celebrations, springtime gatherings, or any special occasion.

With a total preparation time of about 1 hour and an additional cooling time, this scrumptious dessert serves about 8 – 10 people, bringing joy to family and friends alike.

Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (for dusting)
• 1 cup heavy whipping cream
• 1/4 cup mascarpone cheese
• 2 tablespoons honey
• 1 teaspoon lemon juice
• Edible flowers (for decoration, optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 15×10 inch jelly roll pan by greasing it and lining it with parchment paper. Lightly grease the parchment as well.

2. Make the Cake Batter: In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes. Stir in the vanilla extract and lemon zest. Gradually fold in the sifted flour, baking powder, and salt until just combined.

3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly pressed.

4. Cool and Roll the Cake: As soon as you take the cake out of the oven, flip it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. While the cake is still warm, roll it up with the towel starting from one narrow end.

Allow it to cool completely in the rolled-up position.

5. Prepare the Filling: In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, honey, lemon juice, and a few drops of lemon zest. Gently fold the whipped cream into the mascarpone mixture until smooth and well combined.

6. Assemble the Roll: Once the cake has fully cooled, unroll it carefully and spread the filling evenly over the surface. Re-roll the cake without the towel, starting from the narrow end. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.

7. Decorate and Serve: When ready to serve, dust the top of the roll with additional powdered sugar and garnish with edible flowers if desired. Slice into pieces, serve, and enjoy the delightful flavors of spring!

Variations and Tips:

• Flavor Variations: For a twist, consider infusing the filling with lavender or rose water to complement the floral notes. You can also replace lemon with lime for a different citrus flavor.
• Presentation: To elevate the visual appeal, drizzle a lemon glaze or white chocolate over the top of the roll and add candied lemon slices.
• Make Ahead: The Lemon Zest Spring Floral Roll can be made a day in advance. Just verify it’s tightly wrapped and refrigerated until you’re ready to serve.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of this delightful cake roll.

Enjoy creating this beautiful and delicious Lemon Zest Spring Floral Roll that perfectly reflects the spirit of the season!

Coconut Cream Egg Roll

The Coconut Cream Egg Roll is a delightful and whimsical dessert, perfect for celebrating Easter or any festive gathering. This dessert combines the classic flavors of coconut and sweet cream, wrapped in a light and fluffy cake roll, resembling an Easter egg.

It’s ideal for family gatherings, Easter brunch, or as a sweet treat for coconut lovers. The preparation time for this dish is approximately 30 minutes, with an additional chilling time of 2 hours before serving.

Ingredients:

• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 sponge cake roll (store-bought or homemade)
• Optional: food coloring for decorating
• Optional: chocolate shavings or sprinkles for garnish

Cooking Steps:

1. Prepare the Cream Filling: In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Gently fold in the shredded coconut until well combined.

2. Assemble the Cake Roll: If using a store-bought sponge cake roll, remove it from the packaging. Carefully unroll the sponge cake on a clean surface.

If using a homemade cake, make sure it’s completely cooled, then unroll it gently.

3. Spread the Filling: Evenly spread a layer of the coconut cream filling onto the unrolled sponge cake, leaving a small border around the edges.

4. Roll it Up: Starting from one end, gently roll the cake back up tightly. Make sure to roll with the filling inside.

If the cake cracks slightly, don’t worry, it will still taste great!

5. Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set the filling.

6. Serve: Once chilled, remove from the refrigerator, and slice into pieces. You can garnish with chocolate shavings, sprinkles, or additional shredded coconut on top.

Variations & Tips:

• Flavored Fillings: Experiment with different flavors by adding coconut extract or other extracts (like almond or vanilla).
• Decorating Ideas: Use food coloring to tint the coconut for a festive look, making it resemble grass when presented on a platter.
• Make it a Layered Dessert: Instead of rolling, you can layer the coconut cream filling between slices of sponge cake for a beautiful cake presentation.
• Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days, though the texture is best enjoyed fresh.

This Coconut Cream Egg Roll is sure to be a hit at your Easter celebrations! Enjoy the delightful combination of flavors and the joy of sharing this beautiful dessert with loved ones.

Carrot Cake With Cream Cheese Swirl

Carrot Cake with Cream Cheese Swirl is a delightful dessert that perfectly combines the moist and spicy flavors of traditional carrot cake with a rich and creamy cheesecake filling. This cake roll is not only visually stunning with its swirls but also makes for a perfect treat during the Easter celebration or any spring gathering.

Ideal for those who enjoy a sweet yet slightly tangy dessert, it takes about 40 minutes to prepare, followed by a chilling time before serving.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for cream cheese filling)
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a jelly roll pan (15×10 inches) with parchment paper and lightly grease it.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, whisk the eggs and granulated sugar together until thick and pale. Stir in the grated carrots, crushed pineapple, and vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Pour the batter into the prepared pan, spreading it evenly.
6. In a separate bowl, beat together the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
7. Spoon the cream cheese mixture onto the carrot cake batter. Use a knife or skewer to swirl it through the batter gently, creating a marbled effect.
8. Bake in the preheated oven for 12-15 minutes, or until the cake is golden and springs back when lightly pressed.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
10. Slowly peel off the parchment paper, and starting from one end, roll the cake with the towel into a tight log. Let it cool completely wrapped in the towel.
11. When completely cool, unroll the cake, spread a layer of cream cheese filling over it if desired, and roll it back up.
12. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing and serving. Dust with powdered sugar before serving.

Variations and Tips:

• For added flavor, you can mix in chopped nuts (such as walnuts or pecans) or raisins into the carrot batter.
• Consider adding a pinch of ginger or cloves for an extra spiced flavor.
• If you prefer a more intense cream cheese flavor, you can increase the cream cheese filling proportions.
• Make ahead: This cake roll can be made a day in advance; simply keep it wrapped tightly in plastic wrap in the refrigerator.
• Store leftover cake roll in the refrigerator for up to 3 days.

Strawberry Shortcake Roll

The Strawberry Shortcake Roll is a delightful dessert that combines the light and airy texture of a sponge cake with the fresh and fruity flavors of strawberries and whipped cream. This dessert is perfect for springtime celebrations, such as Easter gatherings, birthdays, or any occasion that calls for a sweet treat.

The preparation time is approximately 30 minutes, with an additional chilling time of 1 hour, making it an easy yet impressive dessert to impress family and friends.

Ingredients:

• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon powdered sugar
• Fresh mint leaves for garnish (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, then lightly grease the paper.
2. Make the Sponge Cake: In a large mixing bowl, beat the eggs with the granulated sugar and vanilla extract until thick and pale, about 5 minutes.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Incorporate Dry Mixture: Gently fold the dry ingredients into the egg mixture until just combined; be careful not to overmix as you want to keep the batter light and airy.
5. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, or until golden brown and the cake springs back when touched.
6. Roll the Cake: As soon as the cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll the cake up with the towel, creating a spiral. Allow it to cool completely on a wire rack.
7. Prepare the Filling: While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form.
8. Assemble the Roll: Unroll the cooled cake and spread an even layer of whipped cream over the surface, followed by an even layer of sliced strawberries.
9. Final Roll: Roll the cake back up (without the towel this time), and place seam-side down on a serving platter.
10. Chill and Serve: Refrigerate for at least 1 hour before serving to let the flavors meld. Slice and serve garnished with additional strawberries and mint leaves if desired.

Variations and Tips:

• Flavorful Additions: Consider adding a splash of lemon juice or zest to the whipped cream for a citrus twist.
• Berry Variations: Feel free to substitute strawberries with other berries such as raspberries or blueberries for a mixed berry roll.
• Presentation: Dust the roll with powdered sugar just before serving for a classic touch.
• Storage: This dessert can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.

Enjoy your Strawberry Shortcake Roll, a beautiful and delicious centerpiece for any special occasion!

Matcha Green Tea Roll With White Chocolate

The Matcha Green Tea Roll with White Chocolate is a delightful and visually stunning dessert that’s perfect for celebrating Easter or any special occasion. This light and airy cake roll is infused with the earthy essence of matcha, accompanied by a rich white chocolate filling that balances the flavors beautifully.

Ideal for those who appreciate a unique twist on traditional dessert options, it takes approximately 30 minutes to prepare and an additional hour to cool and set, making it a convenient yet impressive treat for family gatherings or festive celebrations.

Ingredients:

• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup matcha green tea powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces white chocolate, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan (about 15×10 inches) with parchment paper. Lightly grease the paper and set aside.
2. In a large bowl, whisk the eggs and granulated sugar together until light and fluffy, about 5 minutes.
3. In a separate bowl, sift together the flour, matcha powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture, alternating with the milk, vegetable oil, and vanilla extract until well combined. Be cautious not to over-mix; the batter should remain light and airy.
5. Spread the batter evenly in the prepared pan, smoothing it out with a spatula. Bake for 12-15 minutes, or until the cake bounces back when lightly touched.
6. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
7. Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
8. Starting from one end, roll the cake and towel together into a log shape. Allow it to cool completely, seam side down.
9. For the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract in a clean bowl until soft peaks form. Gently fold in the melted white chocolate until well combined.
10. Once the cake has cooled, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel, placing the seam side down on a serving platter.
11. Refrigerate for at least 30 minutes to allow the filling to set before slicing and serving.

Variations and Tips:

• Flavor Variations: Substitute the white chocolate with dark chocolate for a richer flavor, or add a hint of orange zest to the filling for a citrusy twist.
• Decorative Touches: Dust the final cake roll with powdered sugar before serving, or drizzle additional melted white chocolate on top for a more extravagant presentation.
• Storage: Keep any leftover cake roll covered in the refrigerator for up to three days. Enjoy cold for a revitalizing dessert.
• Make Ahead: You can bake the cake a day in advance and store it in the fridge wrapped in plastic, then fill it the next day for a quicker assembly process.

Enjoy creating this unique Matcha Green Tea Roll with White Chocolate – it’s sure to impress at your next celebration!

Funfetti Easter Cake Roll

The Funfetti Easter Cake Roll is a delightful dessert that combines the playful spirit of Easter with the colorful fun of sprinkles.

This whimsical cake roll is perfect for families, parties, or any festive gathering, bringing a burst of color and flavor to the table.

With a preparation time of approximately 45 minutes and a chilling time of about 2 hours, this cake roll is both a visual showstopper and a surprisingly easy dessert to make.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup rainbow sprinkles
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Additional sprinkles for decoration

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

2. Prepare the Cake Batter****: In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar together until pale and fluffy. Add the vanilla extract and milk; mix well. Gradually incorporate the flour mixture into the egg mixture until just combined.

Gently fold in the rainbow sprinkles.

3. Bake the Cake: Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the top springs back when lightly touched.

4. Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel.

Carefully peel away the parchment paper. Starting from one short side, roll the cake and towel together into a log shape. Let it cool completely.

5. Make the Filling: While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.

6. Fill and Roll: Once the cake is completely cooled, unroll it and gently remove the towel. Spread the whipped cream filling evenly over the cake.

Roll the cake back up without the towel, starting from one end to the other. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.

7. Serve: When ready to Serve, remove the cake from the refrigerator, slice into rounds, and sprinkle additional sprinkles on top for decoration.

Variations and Tips:

• Flavor Variations: Add lemon, almond, or coconut extracts for a different flavor profile in the cake.
• Filling Variations: Swap the whipped cream filling for cream cheese frosting, or add some crushed fruits for a fruity twist.
• Decorative Touch: Consider drizzling melted chocolate over the top for an elegant finish or packing the cake roll with colorful edible flowers for a springtime aesthetic.
• Storage: Store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days.

With this Funfetti Easter Cake Roll, you can create an eye-catching dessert that’s sure to please both kids and adults alike during your Easter festivities! Enjoy!

Chocolate Mint Bunny Roll

The Chocolate Mint Bunny Roll is a delightful dessert that combines the rich flavors of chocolate and mint in a visually striking cake roll, perfect for Easter celebrations or any festive occasion. This eye-catching treat is ideal for families and guests of all ages, bringing a playful touch to your dessert table.

With a preparation time of approximately 30 minutes and a chilling time of 2 hours, this delightful dessert is sure to impress with its charming bunny design and creamy filling.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• Green food coloring (optional)
• Mini chocolate chips (for decoration)
• Edible candy eyes (for decoration)

Cooking Steps:

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
2. In a separate bowl, beat the eggs, vanilla extract, and peppermint extract until well combined. Gradually add the egg mixture to the dry ingredients, mixing until smooth.
3. Bake the Cake: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Pour the batter into the prepared pan, spreading it evenly.
4. Bake for 12-15 minutes or until the cake is set and springs back when gently pressed.
5. Roll the Cake: While the cake is baking, place a clean kitchen towel on the counter and dust it with powdered sugar. Once the cake is done, immediately invert it onto the towel, removing the parchment paper.
6. Starting from one edge, carefully roll the cake up with the towel inside it. Allow it to cool completely while rolled up.
7. Prepare the Filling: In a large bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. If desired, add a few drops of green food coloring to tint the whipped cream.
8. Reserve a small amount of the whipped cream for decorative purposes.
9. Fill the Cake: Once the cake has cooled, unroll it gently. Spread the whipped cream filling evenly over the cake, leaving a small border.
10. Roll the cake back up without the towel, seam side down, and place it on a serving platter.
11. Decorate the Roll: Using the reserved whipped cream, pipe or spread it on top of the cake roll. Decorate with mini chocolate chips for eyes and additional mint leaves or sprigs as desired to give it a bunny appearance.
12. Chill and Serve: Refrigerate the cake roll for at least 2 hours before slicing. Serve chilled and enjoy the delicious blend of chocolate and mint!

Variations and Tips:

• For a richer flavor, try adding chocolate shavings to the cream filling.
• Use white chocolate ganache as a drizzle instead of whipped cream for a different look and taste.
• For a more pronounced mint flavor, incorporate mint extract or finely crushed peppermint candies into the filling.
• Consider serving with a side of fresh berries for added color and freshness!

Orange Creamsicle Cake Roll

The Orange Creamsicle Cake Roll is a delightful dessert that combines a light and fluffy orange cake with a rich, creamy filling, reminiscent of the classic orange and cream flavor. This charming treat is perfect for celebrating Easter or any spring gathering, making it a favorite among kids and adults alike.

With a prep time of about 30 minutes and a chilling time of at least an hour, this cake roll is not only visually appealing but also deliciously invigorating!

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup orange juice (freshly squeezed if possible)
• Powdered sugar for dusting

For the Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream or whipped topping
• 1 tablespoon orange juice
• 1 teaspoon orange zest

Cooking Steps

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan (15×10 inches) with parchment paper for easy release.
2. Whip the Eggs and Sugar: In a mixing bowl, beat the eggs with the sugar on high speed for about 5 minutes, until the mixture is thick and pale yellow.
3. Add Flavor and Dry Ingredients: Mix in the vanilla extract and orange zest. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture. Be careful not to deflate the batter.
4. Incorporate Orange Juice: Pour in the orange juice and mix gently until just combined.
5. Bake the Cake: Spread the cake batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched lightly.
6. Roll the Cake: Once baked, remove the cake from the oven, and dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly, starting from one of the short ends. Let it cool completely, seam side down.
7. Prepare the Filling: While the cake cools, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, orange juice, and zest; mix until smooth. Gently fold in the whipped cream until well combined.
8. Assemble the Cake Roll: Once the cake has cooled, unroll it gently and spread the cream filling evenly over the top. Roll the cake back up without the towel and place it seam side down on a platter.
9. Chill and Serve: Refrigerate the cake roll for at least an hour before slicing. Dust with additional powdered sugar before serving if desired.

Variations and Tips

• Add Color: You can tint the whipped cream filling with a few drops of orange food coloring for a more vibrant look.
• Experiment with Flavors: Try adding a few tablespoons of finely chopped chocolate or different citrus zest into the filling for a twist.
• Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to cater to dietary restrictions.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

This Orange Creamsicle Cake Roll is bound to be a showstopper at your next celebration! Enjoy this luscious dessert that captures the essence of spring and delightful citrus flavors.

Raspberry Lemonade Roll

A Raspberry Lemonade Roll is a delightful and invigorating dessert that combines the zesty flavors of lemon with the sweet-tart taste of raspberries.

This elegant cake roll is perfect for Easter celebrations or any springtime gathering, making it ideal for family and friends who enjoy light and fruity desserts.

The preparation time for this cake roll is approximately 30 minutes, plus an additional 2 hours for chilling and decorating.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup raspberry puree (fresh or frozen)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• Fresh raspberries and lemon slices for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper, extending the edges over the sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the eggs and granulated sugar on high speed until pale and fluffy, about 3-4 minutes.
4. Gently fold the dry ingredients into the egg mixture, then add the lemon juice, lemon zest, and vanilla extract. Mix until just combined.
5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
6. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
7. Once the cake is baked, remove it from the oven and invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake with the towel, starting from one short end. Let it cool completely in the rolled position.
8. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in the raspberry puree until well combined.
9. Once the cake has cooled, unroll it gently and spread the raspberry lemonade cream evenly over the surface. Roll it back up without the towel this time and place it seam-side down on a serving platter.
10. Cover the cake roll and refrigerate for at least 2 hours before serving. Garnish with fresh raspberries and lemon slices, if desired.

Variations and Tips:

• Berry Options: Substitute raspberries with strawberries, blueberries, or blackberries for a different flavor profile.
• Lemon Zest: Adding extra lemon zest can enhance the citrus flavor.
• Chocolate Drizzle: For a chocolate twist, melt chocolate and drizzle it over the top before serving.
• Serving Suggestion: This roll pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence.
• Storing: Store any leftovers in an airtight container in the refrigerator for up to three days.

Peanut Butter Chocolate Egg Roll

The Peanut Butter Chocolate Egg Roll is a delightful and festive dessert perfect for Easter celebrations or any springtime gathering. This delectable cake roll combines a light, fluffy chocolate cake with a rich peanut butter filling, then it’s rolled up to create an eye-catching centerpiece that is sure to impress your guests.

The preparation time is approximately 30 minutes, followed by a cooling and setting time of about 1 to 2 hours. This treat is ideal for families, friends, or anyone who loves the combination of chocolate and peanut butter!

Ingredients:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons chocolate chips (for garnish)
• Optional: colorful sprinkles for decoration

Cooking Steps:

1. 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.

2. Make the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes. Sift the flour, cocoa powder, baking powder, and salt together, then gently fold these dry ingredients into the egg mixture until just combined.

3. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.

4. Cool and Roll the Cake: Once baked, remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper and roll the cake with the towel inside from the shorter side.

Allow it to cool completely while rolled.

5. Prepare the Filling: In a separate bowl, combine the peanut butter, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until fully combined.

6. Fill and Roll: Once the cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the surface of the cake, leaving a small border at the edges. Carefully re-roll the cake (without the towel) starting from one end.

7. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least an hour to set. Before serving, drizzle melted chocolate over the top and sprinkle with chocolate chips and colorful sprinkles for decoration.

Variations and Tips:

• For a more decadent version, you can add mini chocolate chips to the peanut butter filling.
• Try substituting the creamy peanut butter with crunchy peanut butter for added texture.
• If you want to infuse some fruit flavor, consider adding a layer of sliced bananas or strawberries between the cake and filling.
• This dessert can be made a day ahead; just keep it wrapped in the fridge to maintain freshness.
• For a festive touch, use food coloring to tint the whipped cream for a colorful decoration that suits the holiday theme.

Enjoy your Peanut Butter Chocolate Egg Roll as a sweet treat during Easter or for any special occasion!

Vanilla Buttercream Garden Roll

The Vanilla Buttercream Garden Roll is a delightful and visually stunning dessert perfect for Easter celebrations and spring-themed gatherings. This rolled sponge cake is filled with fluffy vanilla buttercream and decorated with vibrant edible flowers, making it a charming centerpiece for any festive table.

The preparation time for this cake roll is approximately 1 hour, plus a cooling period, and it’s ideal for families, gatherings of friends, or any occasion where a sweet treat can spread joy.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup vanilla buttercream frosting (store-bought or homemade)
• Edible flowers (like pansies, marigolds, or violets for decoration)
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper. Grease the parchment with cooking spray.
2. In a large mixing bowl, whisk together the eggs and granulated sugar until light and frothy, about 5-6 minutes. Stir in the vanilla extract.
3. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the egg mixture, gently folding until just combined.
4. Drizzle the vegetable oil into the batter and fold gently to incorporate. Be cautious not to overmix.
5. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 12-15 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool for a few minutes. While it’s cooling, dust a clean kitchen towel with powdered sugar.
7. Carefully invert the cake onto the prepared towel. Peel off the parchment paper and starting from one end, roll the cake up tightly in the towel. Allow it to cool completely in the towel.
8. Once the cake is cool, unroll it gently and spread the vanilla buttercream evenly over the surface. Re-roll the cake without the towel and place it seam-side down on a serving platter.
9. Decorate the top of the cake roll with additional buttercream if desired, and arrange the edible flowers artfully on top.
10. Dust with powdered sugar before serving for an extra touch of elegance.

Variations and Tips:

• To enhance the flavor, consider adding a teaspoon of almond extract to the batter.
• For a more colorful and festive look, mix food coloring into the buttercream or use a variety of colored edible flowers.
• Instead of vanilla buttercream, try a lemon or chocolate buttercream for a different taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, but it’s best enjoyed fresh!

Nutty Caramel Surprise Roll

The Nutty Caramel Surprise Roll is an indulgent dessert that combines the flavors of rich caramel and a medley of crunchy nuts, all wrapped in a soft, fluffy cake. Ideal for family gatherings or any festive celebration, this delightful cake roll is sure to impress guests of all ages.

With a preparation time of about 30 minutes, plus additional cooling time, this charming dessert is perfect for those looking to add a touch of sweetness to their Easter festivities.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mixed nuts (walnuts, pecans, almonds), chopped
• 1 cup caramel sauce
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Extra nuts for decoration

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.

2. Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4. Mix Together: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

5. Bake the Cake: Spread the batter evenly in the prepared pan and bake for about 12-15 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.

Roll the cake up in the towel, starting from the short side, and allow it to cool completely.

7. Prepare the Filling: In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the chopped nuts and half of the caramel sauce.

8. Unroll and Fill the Cake: Once the cake has cooled, unroll it gently. Spread the nutty filling evenly over the cake, then drizzle some additional caramel sauce on top.

9. Roll the Cake Again: Carefully re-roll the cake without the towel, wrapping it tightly in plastic wrap. Refrigerate for at least 2 hours to set.

10. Serve: When ready to serve, slice the cake roll into portions and drizzle with remaining caramel sauce and sprinkle with extra nuts for decoration.

Variations and Tips:

• Nuts: Feel free to use your favorite type of nuts or even mix and match for added texture.
• Caramel: You can make your own caramel sauce or use store-bought for convenience.
• Frosting: For an even sweeter treat, you can frost the outside of the cake roll with chocolate ganache or cream cheese frosting.
• Storage: The Nutty Caramel Surprise Roll can be kept in the refrigerator for up to 3 days. Cover it well to maintain freshness.
• Presentation: Serve the cake roll on a decorative platter, and consider adding seasonal decorations like edible flowers or chocolate bunnies for an Easter theme.