This Easter Cake Roll is a cheerful and impressive dessert that combines a light vanilla sponge cake with soft marshmallow buttercream in bright pastel colors. It has a delicate texture, a beautiful swirl in every slice, and a fun holiday appearance thanks to the colorful Peeps on top. Although it looks like a bakery-style dessert, it can be made at home with simple ingredients and a few easy techniques.

The cake itself is soft and airy because the eggs are separated and the whites are whipped until stiff peaks form. This step gives the cake a light texture that rolls easily without becoming dense or heavy. The filling is a marshmallow buttercream made with butter, powdered sugar, and marshmallow cream, then divided into three bowls and colored pink, blue, and yellow to create a beautiful striped effect inside the cake roll. The final touch is a dusting of powdered sugar and a row of colorful Peeps across the top.

Why This Recipe Works

This cake roll is special because it balances texture, flavor, and presentation. The cake is soft and springy, the frosting is creamy and sweet, and the pastel colors make it ideal for Easter and spring celebrations. It is also easy to prepare ahead of time, making it perfect for entertaining.

Some of the best features of this recipe include:

Light and fluffy vanilla sponge cake
Creamy marshmallow buttercream filling
Beautiful pastel colors throughout the swirl
Fun and festive Peeps decoration
Easy to make in advance
Perfect for Easter, spring parties, and family dinners

Yield

Makes 1 large cake roll, approximately 10 to 12 servings.

Preparation Time

Prep Time: 40 minutes
Bake Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 25 minutes

Equipment Needed

Before starting, gather the following kitchen tools:

11×17-inch cookie sheet or similar pan
Parchment paper
Stand mixer with whisk attachment
Mixing bowls
Spatula
Tea towel or clean kitchen towel
Measuring cups and spoons
Sifter
Knife for trimming and slicing

Ingredients Overview

This recipe uses basic baking ingredients that work together to create a soft, flexible cake and a rich filling.

Eggs

The eggs are separated so the whites can be whipped for volume while the yolks add richness to the batter.

Cream of Tartar

A small amount of cream of tartar helps stabilize the egg whites so they hold their shape.

Sugar

Granulated sugar sweetens the cake and helps create a stable meringue.

Milk, Oil, and Vanilla

These ingredients provide moisture and flavor while keeping the cake tender.

Flour and Cornstarch

The combination of all-purpose flour and cornstarch creates a light, delicate texture that rolls well.

Marshmallow Buttercream

The filling is made with salted butter, powdered sugar, and marshmallow cream. It is smooth, fluffy, and easy to spread.

Food Coloring

Pink, blue, and yellow gel food coloring give the buttercream its cheerful Easter appearance.

Peeps

Yellow, blue, and pink Peeps are used to decorate the finished cake and add a fun holiday touch.

How to Make the Easter Cake Roll

Step 1: Prepare the Pan

Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line the bottom of an 11×17-inch cookie sheet with parchment paper to ensure the cake releases easily after baking.

Step 2: Whip the Egg Whites

Place the egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until frothy. Slowly add the granulated sugar while mixing, then increase the speed to high and whip until firm, stiff peaks form.

Taking the time to add the sugar slowly helps create a stable structure, which gives the cake its soft, airy texture.

Step 3: Prepare the Wet Mixture

In a separate bowl, whisk together the egg yolks, canola oil, whole milk, and vanilla extract until smooth and well combined.

Step 4: Add the Dry Ingredients

Sift the flour and cornstarch into the wet mixture. Stir gently until a smooth batter forms.

Step 5: Fold in the Egg Whites

Add about one cup of the whipped egg whites to the batter and fold gently to lighten it. Then transfer this mixture into the bowl with the remaining egg whites and continue folding until fully combined. Be gentle to preserve as much air as possible.

Step 6: Bake the Cake

Pour the batter onto the prepared cookie sheet and spread it evenly. Tap the pan gently on the counter to release air bubbles.

Bake for about 15 minutes, or until the cake springs back when lightly pressed.

Step 7: Roll the Cake While Warm

Allow the cake to cool for just a few minutes. Place another sheet of parchment paper on top, then slide the cake onto a clean tea towel.

Remove the top parchment sheet. Starting from one of the short sides, roll the cake up together with the towel while it is still warm. If desired, lightly dust the surface with powdered sugar to prevent sticking.

Leave the rolled cake to cool completely.

Step 8: Make the Marshmallow Buttercream

Beat the salted butter and powdered sugar together until light and fluffy.

Add half of the marshmallow cream and mix until combined. Add the remaining marshmallow cream and beat again until smooth and fluffy.

Divide the buttercream evenly into three bowls. Tint one bowl pink, one blue, and one yellow using gel food coloring.

Step 9: Fill the Cake

Carefully unroll the cooled cake and trim the edges for a neat appearance.

Spread the three colors of frosting in stripes across the cake, running parallel to the short side. Make the center stripes slightly thinner for a more attractive swirl.

Leave a small border around the edges without frosting to prevent overflow during rolling.

Step 10: Roll, Chill, and Decorate

Roll the cake back up tightly, removing the parchment as you go. Wrap the cake in parchment paper, plastic wrap, or the tea towel and refrigerate for at least 30 minutes.

When ready to serve, trim the ends, dust the top with powdered sugar, and arrange the yellow, blue, and pink Peeps in an alternating pattern along the top.

Helpful Tips for Success

Use Clean Bowls for Egg Whites

Any trace of egg yolk can prevent the whites from whipping properly.

Use Gel Food Coloring

Gel food coloring produces brighter colors without adding extra liquid to the frosting.

Roll the Cake While Warm

Rolling the cake while it is still warm helps it hold its shape and prevents cracking later.

Leave the Edges Bare

Avoid spreading frosting all the way to the edges. This keeps the filling from squeezing out when the cake is rolled.

Chill Before Slicing

Chilling the cake allows the frosting to set, resulting in cleaner slices and a more defined swirl.

Storage Instructions

Store the cake in an airtight container in the refrigerator for up to 3 days. For the freshest appearance, add the Peeps shortly before serving.

Serving Suggestions

This Easter Cake Roll pairs wonderfully with:

Hot coffee or tea
A spring brunch spread
Fresh berries
Vanilla ice cream
A holiday dessert table

It is an excellent centerpiece dessert for Easter celebrations, baby showers, spring birthdays, and family gatherings.

Description

A light and fluffy vanilla sponge cake rolled with colorful marshmallow buttercream and decorated with Peeps and powdered sugar. This festive dessert is perfect for Easter and spring gatherings.

Duration

Prep Time: 40 minutes
Bake Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Yield: 10–12 servings

Ingredients

For the Cake

6 large eggs, separated
1/2 teaspoon cream of tartar
1 cup (200 grams) granulated sugar
1/4 cup (60 ml) canola oil
1/3 cup (80 ml) whole milk
1 tablespoon (15 ml) vanilla extract
3/4 cup (90 grams) all-purpose flour
1 tablespoon cornstarch
3 yellow Peeps
2 blue Peeps
2 pink Peeps
Powdered sugar, for dusting

For the Marshmallow Buttercream

1 1/2 cups (340 grams) salted butter
1 1/2 cups (170 grams) powdered sugar
14 ounces (392 grams) marshmallow cream
Gel food coloring in yellow, pink, and blue

Instructions

Preheat the oven to 350°F (180°C), or 160°C fan oven. Line an 11×17-inch cookie sheet with parchment paper.
Whip the egg whites with the cream of tartar until frothy. Slowly add the sugar and continue whipping until stiff peaks form.
In a separate bowl, whisk together the egg yolks, oil, milk, and vanilla.
Sift in the flour and cornstarch and mix until smooth.
Fold one cup of the egg whites into the yolk mixture, then gently fold in the remaining whites.
Spread the batter evenly in the prepared pan and tap the pan gently on the counter.
Bake for about 15 minutes or until the cake springs back when touched.
Cool for 2–4 minutes, place parchment on top, slide the cake onto a tea towel, remove the top parchment, and roll the cake up while warm. Let it cool completely.
Beat the butter and powdered sugar until fluffy. Add the marshmallow cream in two additions and beat until smooth.
Divide the frosting into three bowls and tint yellow, pink, and blue.
Unroll the cake and trim the edges. Spread the frosting in stripes, leaving a small border around the edge.
Roll the cake back up tightly, wrap, and chill for at least 30 minutes.
Dust with powdered sugar, top with alternating Peeps, slice, and serve.

Notes

Store in an airtight container in the refrigerator for up to 3 days.

Make sure no egg yolk gets into the whites.

Use gel food coloring for the brightest colors.

Roll the cake while it is still warm to avoid cracks.

Do not frost all the way to the edges.

Chill before serving for clean slices.