Celebrate the joy of spring with this stunning Easter Swiss Roll 🌸🌈 — a light and fluffy Swiss Roll Cake filled with creamy frosting and crushed Easter candies. With pastel colors and a soft sponge texture, this delightful Easter Cake Roll is the perfect centerpiece for your holiday dessert table. Whether you’re looking to impress guests or create a sweet family tradition, this easy-to-follow recipe is one of the most festive and fun cake roll recipes out there. From brunches to Easter dinner, Easter Cake Rolls like this one bring seasonal charm and irresistible flavor. Add this showstopping dessert to your list of must-try Easter Cake Roll Recipes!
Why You’ll Love This Easter Swiss Roll
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🌸 Spring-Inspired & Festive: Its vibrant pastel swirls make it a showstopper on any Easter dessert table.
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🕒 Quick to Bake: Bakes in just 12 minutes and uses simple pantry staples.
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👩🍳 Beginner Friendly: No fancy tools or baking skills required—just follow the steps and roll with it!
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🌈 Customizable Colors: Use your favorite pastel food coloring to create your own design.
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❄️ Make Ahead Friendly: This cake can be prepped the night before and chilled until serving time.
Ingredients You’ll Need for the Perfect Easter Swiss Roll
For the Cake:
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6 egg whites
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1 tsp lemon juice
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1/4 tsp salt
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3/4 cup granulated sugar
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3/4 cup cake flour (sifted)
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Pastel food coloring (pink, yellow, green, blue)
For the Cream Cheese Frosting:
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8 oz cream cheese (softened)
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1/2 cup unsalted butter (softened)
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2 cups powdered sugar
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1 tsp vanilla extract
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Powdered sugar (for dusting)
How to Make Easter Swiss Roll – Step-by-Step Instructions
1. Prepare the Batter
Preheat the oven to 350°F (175°C). Grease a 13×18-inch baking sheet with nonstick spray and line it with parchment paper.
In a mixing bowl, beat egg whites, lemon juice, and salt until frothy. Gradually add sugar and beat until soft peaks form. Gently fold in the cake flour until fully incorporated.
2. Add Color
Divide the batter into 4 bowls and tint each one with a few drops of different pastel food coloring. Drop spoonfuls of each colored batter randomly onto the prepared sheet. Use a spatula to gently spread and swirl them together into a marbled pattern.
3. Bake and Roll
Bake for 12 minutes or until the cake springs back when touched. Let it cool for 5 minutes, then flip it onto a new piece of parchment paper. Carefully peel off the top layer and roll the cake (with the parchment inside) into a log. Chill in the fridge for at least 2 hours.
4. Make the Frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the cake has cooled, gently unroll it and spread the frosting evenly over the surface. Roll it back up, trim the ends for a clean look, and dust with powdered sugar before serving.
Easter Swiss Roll Decoration Ideas
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🐣 Pastel Sprinkles: Add Easter-themed sprinkles on top for a playful touch.
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🌸 Edible Flowers: Decorate with pansies or sugared violets for a garden-fresh vibe.
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🐰 Chocolate Bunny Toppers: Add a few mini bunnies or eggs for a kid-friendly finish.
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🍭 Swirl Frosting: Pipe colored frosting along the top for extra dimension.
Pro Tips for the Best Easter Swiss Roll
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Be gentle when folding the flour into the egg whites—this keeps the cake light and fluffy.
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Let the cake cool slightly before rolling to prevent cracking.
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Chill the rolled cake before filling to help it hold its shape.
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For clean slices, wipe the knife between each cut.
Storage & Make-Ahead Tips
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Fridge: Store the Easter Swiss Roll in an airtight container for up to 3 days.
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Freezer: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
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Make Ahead: Bake and roll the cake one day ahead. Frost and serve the next day for best results.
More Easter Recipes You’ll Love:
Conclusion
This Easter Swiss Roll isn’t just a dessert—it’s a celebration of spring on a plate. Light, colorful, and full of seasonal cheer, it’s the kind of dessert that draws smiles and second helpings. Perfect for brunch, dessert, or a homemade Easter gift, this recipe is one you’ll want to add to your permanent Easter recipes rotation.
Ready to bake something beautiful? Try it today and bring some pastel joy to your Easter table!
Easter Swiss Roll
Ingredients
For the Cake:
- 6 egg whites
- 1 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup cake flour sifted
- Pastel food coloring pink, yellow, green, blue
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Prepare the Batter: Preheat the oven to 350°F (175°C). Grease a 13x18-inch baking sheet with nonstick spray and line it with parchment paper. In a mixing bowl, beat egg whites, lemon juice, and salt until frothy. Gradually add sugar and beat until soft peaks form. Gently fold in the cake flour until fully incorporated.
- Add Color: Divide the batter into 4 bowls and tint each one with a few drops of different pastel food coloring. Drop spoonfuls of each colored batter randomly onto the prepared sheet. Use a spatula to gently spread and swirl them together into a marbled pattern.
- Bake and Roll: Bake for 12 minutes or until the cake springs back when touched. Let it cool for 5 minutes, then flip it onto a new piece of parchment paper. Carefully peel off the top layer and roll the cake (with the parchment inside) into a log. Chill in the fridge for at least 2 hours.
- Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the cake has cooled, gently unroll it and spread the frosting evenly over the surface. Roll it back up, trim the ends for a clean look, and dust with powdered sugar before serving.
Notes
- Be gentle when folding the flour into the egg whites—this keeps the cake light and fluffy.
- Let the cake cool slightly before rolling to prevent cracking.
- Chill the rolled cake before filling to help it hold its shape.
- For clean slices, wipe the knife between each cut.
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