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Easter Cake Roll

DeShawn Mitchell
A light and fluffy vanilla cake rolled with a sweet marshmallow filling, perfect for Easter celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal

Ingredients
  

Cake Components

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 4 eggs room temperature
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Filling Essentials

  • 1 cup marshmallow fluff
  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar sifted
  • 1/4 cup heavy cream

Decorative Touches

  • powdered sugar for dusting
  • Easter sprinkles optional

Instructions
 

Preparing The Cake Batter

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Cream together sugar and eggs until light and fluffy. Add vanilla extract.
  • Whisk flour and baking powder together, then gradually add to wet ingredients. Spread batter evenly on prepared baking sheet.

Rolling The Cake

  • Bake for 12-15 minutes. Dust a kitchen towel with powdered sugar, invert cake onto towel, peel off parchment, and roll cake in towel. Let cool completely.

Adding The Filling

  • Mix marshmallow fluff, cream cheese, powdered sugar, and heavy cream until smooth. Unroll cooled cake, spread filling evenly, and re-roll without towel. Wrap in plastic and chill for 1 hour.

Notes

  • 1- Use room temperature eggs for better mixing.
  • 2- Dust generously with powdered sugar to prevent sticking.
  • 3- Chill the cake roll to set the filling before serving.
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