When it’s time to bake desserts for Easter, it can finally feel like Spring! I love the bright colors in this Easter Cake Roll, and how they match up perfectly with the pink, blue, and yellow Easter Peeps perched on top. I’ll teach you how easy it is to make a cake roll, from scratch, that is light and tender and expertly wrapped around buttercream frosting made with fluffy marshmallow creme. Do you like to decorate cakes with Peeps as much as I do? I hope so! Check out my Easter Peep Cake, and Sunflower Peep Cake recipes too. You’re sure to find the perfect cake for your Easter dinner.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this beautiful Easter cake:
Eggs: Separate the eggs so that you have the whites and the yolks in their own bowls. This cake recipe uses both, but they’re added to the batter at different times. Cream of Tartar: This is a stabilizer that is whipped with the egg whites to keep them light and fluffy. Peeps! You need just a few of each color to decorate the top of this cake roll. Save the others for a sweet snack for later. Butter: I’m using salted butter to make the buttercream for this cake, but you can also use unsalted butter and add about ¾ teaspoon of salt to the frosting. Marshmallow Creme: This sweet and sticky spread is tasty on a fluffernutter sandwich, but it also makes delicious desserts. Food Coloring: To make the frosting match the color of the peeps, You’ll need pink, blue, and yellow food coloring. The rest of the ingredients needed to make this Easter cake roll are basic baking staples that you should have on hand, like flour, cornstarch, sugar, and vanilla extract.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make an Easter Cake Roll
Start by preheating the oven to 350°F/180°C, and lining an 11×17-inch baking sheet with parchment paper.
Recipe Tips
Measure Correctly: When following a cake recipe, it’s important to properly measure all of the ingredients. See all of my measuring tips and tricks if you need a reminder. When separating eggs, it’s important not to have any bits of egg yolk in with the whites. They won’t whip up properly if there is yolk in with them. Use Gel Food Coloring: You’ll get the most vivid and bright colors in your baked goods using a gel based food coloring rather than a liquid. Wilton gel food colors are my favorites. The set linked here has all of the basic colors and will last you a long time. Be sure to roll the cake while it’s hot. If you let the cake cool too long in the pan, it will become too tricky to roll it up without breaking it. Be careful not to burn your fingers! Don’t frost the edges. Leave a bit of unfrosted cake on the outside edges. We’ll be slicing them away before serving anyways. For Perfect Presentation, make your first 1 or 2 stripes of frosting (the ones that will be in the center of the roll) thinner than the others. It will look extra pretty that way!
Storing Tips
Store this cake in an airtight container in the refrigerator for up to 3 days. The peeps are best added right before serving unless you enjoy them a little bit stale (which is completely acceptable)!
More Recipes You Need for Easter
Deviled Eggs Seven Layer Salad Funeral Potatoes Pineapple Ham Asparagus Casserole Velveeta Mac and Cheese Easy Cheese Danish
This easy cake roll recipe is perfect for Easter! Enjoy the holiday with this sweet treat on the table and enjoy watching your family devour every last delicious crumb! © Little Sunny Kitchen
