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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! This Vanilla Cake Roll with Vanilla Buttercream, requires just a few simple ingredients: vanilla cake mix, eggs, oil, butter and powdered sugar. With a help of yellow, green, blue and pink food colors, classic roll cake magically turns into a fun Easter dessert. But not just pretty looking, this vanilla Swiss Roll is so flavourful and delicious, so nobody would ever know how easy you made it using a cake mix!
If you are looking for more easy dessert recipe for Easter table, check this Easter Poke Cake, Easter Cheesecake Cake or Easter Chocolate Lasagna.
Vanilla Cake Roll With Vanilla Buttercream
Vanilla Cake roll, or Vanilla Swiss Roll, whatever you call it, it is so delicious. Soft, sponge vanilla cake with plenty of vanilla buttercream is so flavourful. Also, cake roll always look so pretty, and it is much easier to store and serve, than regular layered cake.
Adding a food colors can transform simple roll cake into festive, show-stopper dessert that will wow any crowd. And isn’t as complicated as it looks for making!
Adjusting the colors, you can transform this cake into super fun and a cute birthday cake, rainbow or Unicorn Cake for a party, or whatever the occasion is, colourful roll cake will be a huge hit.
How To Make Cake Roll With Box Cake Mix
Using the box cake mix, make everything easier. But, you won’t prepare the cake mix as it listed on the box. Since we need thicker mixture for the stripes I cut down the amount of liquids (water and oil) listed on the box, but add more eggs. Eggs also make the cake spongy and flavorful. It’s the easiest way to make the tastiest vanilla swiss roll you’ll ever try.
For this festive looking, colourful cake, separate prepared cake mixture in for equal portion and add the food colors of your choice. It’s so easy, but it looks so fancy! I used yellow, green, blue and pink for Easter. You can use whatever you like, or have on hand.
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. Divide batter evenly in 4 bowls, add a few drop of a food colour in each and stir well.
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.
Tap your pan on the counter, and then place it into the oven. Bake for 16-20 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.
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. Also, 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.
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. 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.
Beat softened butter and vanilla until fluffy. Gradually add powdered sugar. Add a Tablespoon of milk at the time and mix well.
To assemble the cake roll, carefully unroll the cake. Dollop the buttercream with the spoon, then spread with the offset icing spatula. 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. Cover and chill in the fridge for at least 3-4 hours, or until ready to serve.
Enjoy!
Happy Easter!
Easter Cake Roll
Description
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!
Ingredients
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
- 3–4 Tablespoons milk
Instructions
To make the vanilla cake:
- 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.
- 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.
- Divide batter evenly in 4 bowls. Add a few drop of a food colour in each and stir well.
- 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.
- Tap your pan on the counter, and then place it into the oven.
- 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.
- 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.
- 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.
- 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:
- 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:
- Carefully unroll the cake. It might crack a little. Dollop the buttercream with the spoon, then spread with the offset icing spatula.
- 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.
- Store covered in the fridge.
Notes
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.
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