Ingredients:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup powdered sugar (for dusting)

Assorted food coloring

Sprinkles (for decoration)

Directions:

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Make the Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy (about 3-4 minutes). Stir in vanilla extract. Gently fold in the dry ingredients until combined.

Color & Swirl: Divide the batter into separate bowls and tint each with different food colors. Spoon dollops of each color onto the prepared pan and use a toothpick or skewer to swirl them together for a marbled effect.

Bake: Spread the batter evenly and bake for 10-12 minutes, or until the cake springs back when touched.

Roll & Cool: Immediately dust a clean kitchen towel with powdered sugar. Flip the warm cake onto the towel, remove the parchment, and roll the cake (with the towel) from the short end. Let cool completely.

Fill & Decorate: Carefully unroll the cooled cake, spread with your favorite frosting or whipped cream, then roll it back up. Sprinkle with sprinkles for a festive touch.

Chill & Serve: Refrigerate for 30 minutes before slicing. Enjoy!

Prep Time: 15 minutes | Cooking Time: 12 minutes | Chilling Time: 30 minutes | Total Time: 57 minutes

Kcal: 220 kcal | Servings: 8 slices

Tips:

Use gel food coloring for vibrant colors without affecting the batter’s texture.

Roll the cake while warm to prevent cracks and make it easier to shape.

Ingredients:

1 box white cake mix (plus ingredients needed per package instructions)

1 box (3.4 oz) instant white chocolate pudding mix

2 cups cold milk

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Pink, blue, green, and yellow food coloring

Directions:

Bake the Cake: Prepare and bake the white cake mix according to the package instructions in a 9x13-inch pan. Let it cool for 10 minutes.

Poke the Holes: Using the end of a wooden spoon, poke holes evenly across the surface of the cake.

Make the Pudding: In a bowl, whisk together the white chocolate pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken slightly.

Add the Colors: Divide the pudding into four separate bowls and tint each with a different food coloring (pink, blue, green, and yellow).

Fill the Cake: Spoon the colored pudding into the holes of the cake, alternating colors for a fun, festive effect. Smooth the top with a spatula. Refrigerate for 30 minutes to set.

Make the Whipped Topping: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Frost & Serve: Spread the whipped topping over the chilled cake. Decorate with pastel sprinkles or more food coloring swirls if desired. Slice and enjoy!

Prep Time: 15 minutes | Cooking Time: 25 minutes | Chilling Time: 30 minutes | Total Time: 1 hour 10 minutes

Kcal: 320 kcal | Servings: 12 slices

Tips:

For an even brighter cake, tint the cake batter with pastel colors before baking.

Top with Easter sprinkles or mini chocolate eggs for extra festive fun!

Ingredients:

1 cup flour

1/2 cup cocoa powder

1 cup sugar

1/2 cup milk

1/2 cup warm water

1/4 cup softened butter or margarine

1 teaspoon white vinegar

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 egg

A pinch of salt

Directions:

Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix softened butter and sugar until light and fluffy.

Add the egg and vanilla extract, beating until well combined.

Mix in the milk, warm water, and vinegar.

Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool before slicing or frosting as desired.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 280 kcal | Servings: 8 slices

Tips:

For extra moisture, add a tablespoon of hot coffee to enhance the chocolate flavor.

Sift the cocoa powder and flour together to avoid lumps in the batter.

Ingredients:

For the Cake:

1 box strawberry cake mix

3/4 cup buttermilk

1/2 cup vegetable oil

3 eggs

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

For the Strawberry Cream Icing:

1 1/2 cups powdered sugar

2 tablespoons strawberry puree (fresh or frozen, blended smooth)

2 tablespoons heavy cream (or milk)

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, mix the strawberry cake mix, buttermilk, vegetable oil, eggs, and vanilla until well combined.

In a separate small bowl, mix brown sugar and cinnamon.

Pour half of the cake batter into the prepared baking dish, then sprinkle the brown sugar-cinnamon mixture evenly over it.

Pour the remaining batter over the top and spread evenly.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the icing: In a bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla until smooth.

Once the cake is done, let it cool slightly before drizzling the icing over the warm cake.

Slice and enjoy!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 12 slices

Tips:

Use fresh strawberries for the best flavor in the icing.

Let the cake cool slightly before adding the icing so it melts into the cake perfectly.