Easter Cake Roll Recipe

Do you love bright, colorful sweets and treats? Well, then you are going to love this Easter Cake Roll Recipe! This beautiful cake is perfect to make for your Easter dessert table, but it is also just great for any Springtime gathering! 

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Easter Cake Roll Recipe

This Easter Cake Roll Recipe is really easy to make with a box cake mix and some filling. 

The food coloring I used was Wilton Color Gels Pink, Lemon Yellow, Leaf Green and Violet. 

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If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Easter Cake Roll Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

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Are you looking for more quick an easy dessert recipes to serve like this Easter Cake Roll Recipe?

Check out these really fun dessert recipes on The Rebel Chick. I am always adding new recipes, especially during the holiday months!

Take a look and see if there is anything that sounds tasty to you! You can also type “dessert recipe” in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the recipes I’ve shared over the years for dessert. 

• White Chocolate Sugar Cookie Bites Recipe 
• Carrot Cake Whoopie Pies Recipe
• Bunny PEEPS Easter Cake Recipe
• Mini Lemon Cheesecakes Recipe
• Easy Easter Lemon Trifle Dessert Recipe
• A Cinnamon Roll Bundt Cake Recipe for Easter
• Carrot Cake Cookies Recipe
• Easter Funfetti Dip Recipe
• Carrot Cake Trifle Recipe
• PEEPS Sugar Cookie Bars Recipe
• Kid’s Trail Mix Recipe for Easter
• Pretty Easter Shortbread Cookies Recipe
• PEEPS Cheesecake Jars Recipe
• Mandarin Orange Cake Recipe

How to make this Easter Cake Roll Recipe

Ingredients for making this Easter Cake Roll Recipe: 

• 6 eggs
• 1 box, 15.25 oz, white cake mix
• 1/4 cup sour cream
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/2 a tub white frosting
• 1/2 a small tub of whipped topping, thawed
• rainbow sprinkles
• pink, yellow, green and violet food coloring

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Directions for making this Easter Cake Roll Recipe: 

Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside. 

 

Line 1 muffin tin with 5 paper liners and set aside. 

 

Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, sour cream, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well. 

 

Pour 3-1/2 cups of batter into a separate bowl. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners. Bake cupcakes according to package directions. 

 

With remaining 3-1/2 cups batter, divide into 4 equal bowls and color each bowl a separate color with food coloring. Place each color of batter into a separate pastry bag and snip the tips. 

 

Pipe the batter onto the prepared pan in a diagonal pattern, alternating colors. Gently tap the pan to fill in any gaps and evenly spread the batter. 

 

 

Bake for 8-12 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven.  

 

 

For the cake roll, 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 the bottom/darker part of the cake faces up.

 

Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Set aside to cool completely. 

To make the icing, mix together the frosting and whipped topping. 

Carefully unroll cooled cake roll and spread icing on the top.

Sprinkle with sprinkles.

Roll back up and wrap with plastic wrap.

Refrigerate for 2 hours or until ready to serve. When ready to serve, unwrap and slice into 12 slices, about 1″ wide. 

Store any leftover cake roll covered and in the refrigerator. 

To print this Easter Cake Roll Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you.

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Easter Cake Roll Recipe

Print

Easter Cake Roll Recipe

Ingredients

• 6 eggs
• 1 box 15.25 oz, white cake mix
• 1/4 cup sour cream
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/2 a tub white frosting
• 1/2 a small tub of whipped topping thawed
• rainbow sprinkles
• pink yellow, green and violet food coloring

Instructions

1. Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
2. Line 1 muffin tin with 5 paper liners and set aside.
3. Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, sour cream, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
4. Pour 3-1/2 cups of batter into a separate bowl. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners. Bake cupcakes according to package directions.
5. With remaining 3-1/2 cups batter, divide into 4 equal bowls and color each bowl a separate color with food coloring. Place each color of batter into a separate pastry bag and snip the tips.
6. Pipe the batter onto the prepared pan in a diagonal pattern, alternating colors. Gently tap the pan to fill in any gaps and evenly spread the batter.
7. Bake for 8-12 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven.
8. For the cake roll, 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 the bottom/darker part of the cake faces up. Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Set aside to cool completely.
9. To make the icing, mix together the frosting and whipped topping.
10. Carefully unroll cooled cake roll and spread icing on the top. Sprinkle with sprinkles. Roll back up and wrap with plastic wrap. Refrigerate for 2 hours or until ready to serve. When ready to serve, unwrap and slice into 12 slices, about 1" wide.
11. Store any leftover cake roll covered and in the refrigerator.

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