Easter Cake Roll
A delightful and colorful cake roll that captures the essence of spring, perfect for Easter celebrations and gatherings with family.
Ingredients
Cake Ingredients
- 1 box vanilla cake mix This ready-to-bake mix makes the base light and fluffy.
- 5 pieces eggs Adds richness and stability.
- ½ cup water Helps bind the ingredients.
- ¼ cup oil Using oil instead of butter gives a moist texture.
- Green, yellow, blue, and pink gel food colors These will make the cake colorful.
- powdered sugar for dusting Adds sweetness and finish.
Buttercream Filling
- ½ cup unsalted butter, softened Key for a creamy filling.
- 1½ teaspoons vanilla extract Adds a warm sweetness.
- 3 cups powdered sugar Essential for smooth frosting.
- 3 to 4 tablespoons milk For desired consistency.
Instructions
Preparation
- Preheat your oven to 325°F. Grease a 12x17 inch jelly roll pan, line with parchment paper, and grease the paper.
- Beat the eggs in a large mixing bowl for about 2 minutes until pale and frothy.
- Add the cake mix, water, and oil to the beaten eggs. Mix until smooth.
- Divide the batter into four bowls. Add gel food colors to each and stir until vibrant.
- Pipe alternating colored batter onto the pan in diagonal stripes; keep stripes thin.
- Swirl colors gently with a toothpick, avoiding too much mixing.
- Tap the pan to release air bubbles. Bake for 15 to 20 minutes until the cake springs back when pressed.
- Dust a clean kitchen towel with powdered sugar. Once baked, run a knife around edges and flip the cake onto the towel, peeling away the parchment and dusting the top with more powdered sugar.
- Roll the cake tightly with the towel inside and let it cool for about two hours.
Making the Filling
- Beat softened butter and vanilla until fluffy. Gradually add powdered sugar, mixing well. Add milk one tablespoon at a time to achieve smooth consistency.
Assembly
- Unroll the cooled cake carefully. Spread the buttercream filling evenly and roll the cake back up tightly.
- Transfer to a serving plate and dust off excess powdered sugar with a dry brush. Chill in the fridge for 3 to 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Allow the cake to cool sufficiently to prevent cracking. Use a towel dusted with powdered sugar to prevent sticking while rolling.