Do you love making bright, colorful sweets and treats for the spring holidays? Well, then you are going to love this Easter Cake Roll Recipe!
This beautiful Easter Swiss roll cake is perfect to make for your Easter dessert table, but it is also just great for any Springtime gathering!
This Swiss roll cake recipe is made in a jelly roll cake style that is just bursting with bright, beautiful colors! We love making a cake roll using cake mix because it frees up time so that we can focus on the cake roll design, and NOT all of the prep work of making a cake from scratch!
Our Easter Cake Roll recipe is really easy to make a cake mix cake roll with a simple box of white cake mix and some filling. So if you are trying to figure out how to make a Easter cake, we have you covered!
This is going to become one of your favorite cakes to make for Easter because it is so bright and festive and can even be made ahead of time!
This recipe was inspired by my Carrot Cake Cookies Recipe and goes really well with this Easter Sheet Cake with cream cheese frosting.
Check out these really fun Easter cake ideas and recipes that we have shared on The Rebel Chick. We have everything from We have everything from Easter cake eggs to an Easter torte made with sugar cookie dough to our famous Mandarin Orange Cake!
You can also type "Easter recipe" in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the Easter recipes I've shared over the years.
This bright and cheery Easter cake recipe is so easy to make and it's perfect for the entire family! All you need are a few basic ingredients that you likely already have in your kitchen.
Hint: The food coloring I used was Wilton Color Gels in Pink, Golden Yellow, Leaf Green and Violet.
Begin by preheating your oven to 350 degrees and lining a 10x15x1 baking sheet (otherwise known as a Jelly Roll Pan) with parchment paper. Spray the parchment paper with nonstick cooking spray and then set it aside.
Line a muffin tin with 5 paper liners and set it aside.
Add your room temperature eggs to a mixer and beat them on high for 5-6 minutes until they are bubbly and frothy.
Add into the mixing bowl your box of cake mix, sour cream, water and vegetable oil. Beat these ingredients together for 30 seconds on low speed and then scrape down the sides of the bowl. Beat on medium for 1 minute until everything is combined well.
Pour 3-1/2 cups of the cake batter into a separate bowl. Use a 3 tablespoon portion scoop to scoop the remaining batter into 5 cupcake liners. Bake these cupcakes according to the box cake mix package directions.
With remaining the 3-1/2 cups batter, divide it into 4 equal bowls. You will then color each bowl of cake batter a separate color with each one of the colors of food coloring.
Place each color of batter into a separate pastry bag and snip the tips.
Now this is where you need to have patience and a steady hand!
Pipe the batter onto the prepared baking pan in a diagonal pattern, alternating the colors.
Gently tap the jelly roll baking pan to fill in any gaps and evenly spread the batter.
Bake your cake for 8-12 minutes or until the cake is done in the center when a toothpick is inserted in it. Remove it from the oven immediately so that it does not overcook.
For the actually rolling of the cake roll, you are going to generously sprinkle powdered sugar onto a thin, clean towel.
Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel.
Place the cake roll top down on the towel, so that the bottom/darker part of the cake faces up.
Now you can just discard the parchment paper. Starting on a short end of your cake, roll the towel and cake into log shape. Set your rolled up cake roll aside to cool completely.
To make the icing, simply mix together the frosting and the whipped topping.
Carefully unroll your cooled down cake roll and begin the spreading of the icing on the top.
Sprinkle your frosted cake very generously with a layer of the rainbow sprinkles.
Now you are going to roll your cake roll back up and then wrap it completely with nonstick plastic wrap.
Refrigerate your finished Easter cake roll for 2 hours or just until you are ready to serve it. When you are ready to serve your Easter Cake Roll, unwrap it from the plastic wrap and slice it into 12 slices, about 1" wide each.
Hint: If you would like to make a cream cheese frosting instead of using a tub of white premade frosting, that's okay! Just mix 8 ounces of cream cheese and 1 stick of unsalted butter (at room temperature) with 2 teaspoons of pure vanilla extract and 2 cups of powdered sugar.
This Easter Cake Roll recipe first appeared on TheRebelChick.com!
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If you do make the Easter version of the classic jelly roll cake mix recipe, I hope that you will share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback!