Easter Cake Roll

  • Author: Vera Z.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours and 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Easter Cake Roll is a fun and festive, easy Easter dessert recipe. If you’re looking for a show-stopping dessert to make for your Easter table, this is perfect! 


Vanilla Cake:

  • 1 box vanilla cake mix
  • 5 eggs
  • 1/2 cup water
  • 1/4 cup oil
  • green, yellow, blue and pink gel food colors
  • powdered sugar for dusting the towel and the cake

Vanilla Buttercream:

  • 1/2 cup unsalted butter-softened
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 34 Tablespoons milk



To make the vanilla cake:

  1. Preheat the oven to 325 F. Grease 12×17 inch jelly roll pan, line the bottom with parchment paper, then grease the paper and set aside.
  2. In a large mixing bowl beat the eggs for about 2 minutes or until pale yellow, then add cake mix, water, oil, and mix well.
  3. Divide batter evenly in 4 bowls. Add a few drop of a food colour in each and stir well.
  4. Transfer batter into 6 piping bags, and cut off a small corner of each bag. Pipe the stripes in a diagonal pattern, until the pan is filled. To make sure you don’t run out of any colors before you finish covering your entire pan, pipe the colors thin, and then if you have batter remaining, you can go back and fill in as needed. Use a toothpick or a skewer to make the swirls, just don’t swirl it too muck and make a mess with the color.
  5. Tap your pan on the counter, and then place it into the oven.
  6. Bake for 15-20 minutes, or until the cake is set.  The cake’s surface should be dry and spring back when gently pressed. Also, do not dry it too much, or it will crack while rolling.
  7. Lay out a clean, smooth kitchen towel on the counter and dust it generously with powdered sugar. The cake will be sticky, so make sure to dust the kitchen towel generously with powdered sugar.
  8. When the cake is baked, run a knife around the edges to loosen from the pan. Flip the cake out onto the dusted kitchen towel and remove the parchment paper. Dust the cake with powdered sugar.
  9. Roll up the cake with the towel into a tight log, starting at one short end. Keep the cake rolled up until completely cooled, about 2 hours at room temperature.

To make the vanilla buttercream:

  1. Beat softened butter and vanilla until fluffy. Gradually add powdered sugar. Add a Tablespoon of milk at the time and mix well.

Assembling the cake roll:

  1. Carefully unroll the cake. It might crack a little. Dollop the buttercream with the spoon, then spread with the offset icing spatula.
  2. Using the towel to help, roll the cake back up into a log, tightly as you can and transfer on a serving plate or tray. Using a dry clean brush dust off the excess of powdered sugar. Cover and chill in the fridge for at least 3-4 hours, or until ready to serve.
  3. Store covered in the fridge.



Make sure you roll up the cake when it’s hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling.