If there’s one dessert that sparkles with holiday magic, it’s the Christmas Cake Roll. Imagine pillowy sponge cake, swirled with vanilla whipped cream, touched with a snowy dusting of powdered sugar and a festive sprinkle of peppermint. It’s as joyful as unwrapping presents on Christmas morning! This treat is light yet oh-so-satisfying, making it the showstopper at any festive table. Ready to roll up some Christmas cheer? You’ll love how simple this is to make, but how truly special it feels to serve.
Ingredients You’ll Need
The beauty of this Christmas Cake Roll is in its straightforward, reliable ingredients. Each one makes a difference—some promise lift and softness, others bring sweetness or a festive burst of color. Don’t skip any, and feel free to add a splash of holiday joy with a hint of food coloring or a handful of crushed peppermint!
- Eggs: Whipping these creates a light, airy base—don’t underbeat for the fluffiest roll!
- Granulated sugar: Sweetens the cake just right, balancing out any optional peppermint or sprinkles.
- Vanilla extract: Lends warmth and classic flavor throughout both cake and cream.
- All-purpose flour: Gives structure without making the sponge heavy.
- Baking powder: Essential for that gentle lift—no one likes a flat roll!
- Salt: Just a pinch enhances every other flavor in the cake.
- Vegetable oil: Adds moistness so your roll stays tender, not dry.
- Whole milk: Makes the batter smooth for a delicate crumb and tender bite.
- Powdered sugar for dusting: Prevents sticking and adds that magical, snow-dusted appearance.
- Heavy whipping cream: The heart of your dreamy whipped filling—so luscious!
- Powdered sugar (for filling): Sweetens and stabilizes your cloud-like cream.
- Vanilla extract (for filling): A flavor double-act! Don’t skip for extra depth.
- Crushed peppermint candies or holiday sprinkles (optional): Adds festive crunch and color—kids love this touch!
- Red and green food coloring (optional): Swirl these in for a vibrant, Christmas-y twist.
How to Make Christmas Cake Roll
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Take a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the surface. This extra bit of care practically guarantees your Christmas Cake Roll will lift out perfectly—nobody wants a cake stuck to the pan!
Step 2: Whip Up the Sponge Cake Batter
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes. This isn’t the time to rush—watch for the batter to become gorgeously thick and pale. Once you hit that sweet spot, blend in your vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt; then, gently fold those dry ingredients into your whipped eggs. Drizzle in the oil and milk, stirring until it all comes together. At this point, if you want holiday colors, add a drop or two of food coloring!
Step 3: Bake That Beautiful Sponge
Pour the batter into your prepared pan and spread it out evenly—smooth edges matter for that nice, tidy roll. Bake for 10 to 12 minutes; you’ll know it’s done when the cake springs back at a light touch. The aroma filling your kitchen will be pure holiday heaven!
Step 4: Roll, Cool, and Unroll
As soon as your cake comes out of the oven, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment gently—this is key to a flawless finish. Starting at the short end, roll the still-warm cake up with the towel inside. This shapes the roll and prevents cracks later. Let it cool completely while you whip up the filling (and maybe sip some cocoa).
Step 5: Make the Whipped Filling
In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high until stiff peaks form—it should look shiny and stand tall. Fold in food coloring now if you like a pop of holly-red or pine-green, or leave it snowy white for a classic touch.
Step 6: Fill and Roll Your Christmas Cake Roll
Once your cake is cooled, carefully unroll it. Spread the whipped cream evenly across the surface, reaching right to the edges. Sprinkle with crushed peppermint candies or holiday sprinkles if you want extra color and sweet crunch. Then gently re-roll, this time without the towel, and place seam side down on your serving platter. Dust with more powdered sugar for a snowflake finish and decorate as joyfully as you wish!
How to Serve Christmas Cake Roll
Garnishes
A final flurry of powdered sugar always looks enchanting, but don’t stop there! Adorn your Christmas Cake Roll with extra whipped cream, dot the top with a ring of peppermint candies, or sprinkle on a handful of festive holiday sprinkles. A few piped swirls of colored cream make it instantly party-ready.
Side Dishes
Pair your cake roll with a mug of hot chocolate (with marshmallows, of course), a scoop of vanilla bean ice cream, or a bowl of sugared berries for brightness. For adults, coffee or a holiday mulled wine balances sweetness and really turns dessert into an event.
Creative Ways to Present
Place your Christmas Cake Roll on a decorative platter and surround it with whole peppermint sticks, fresh holly, or even sugared cranberries for a magical tablescape. Cut thick, picture-perfect slices and arrange them in a spiral, or wrap a slice in parchment and twine for a sweet edible gift.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices or the entire uncut roll tightly in plastic wrap, then refrigerate. The whipped cream filling stays lovely for up to three days, and the cake actually gets softer and more flavorful as it chills!
Freezing
The Christmas Cake Roll freezes beautifully. Wrap the roll (whole or sliced) securely in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw overnight in the fridge before serving—just dust again with powdered sugar to refresh.
Reheating
Since this dessert is best served chilled or at room temperature, there’s no need to reheat. If you do want to serve it slightly softened, let refrigerated slices sit at room temp for about 15 minutes before plating.
FAQs
Can I make the Christmas Cake Roll dairy-free?
Absolutely! Swap in your favorite plant-based milk for the sponge and use coconut cream or a non-dairy whipping cream for the filling. It will be just as lovely and festive.
Why did my cake crack when I rolled it?
Cracking usually happens if the cake wasn’t rolled while still warm, or if it cooled too long before shaping. Roll it right out of the oven with a towel to keep it supple and crack-free.
How do I add food coloring for a marbled effect?
Divide the batter into two bowls, tint one red and the other green, then dollop or swirl together gently in the pan before baking for a gorgeous festive pattern!
Can I skip the peppermint candies?
Of course! The Christmas Cake Roll is delicious all on its own or with any holiday sprinkle, chocolate shavings, or even toasted coconut for a different twist.
Is it possible to make this ahead for a party?
Yes, and it’s actually better after chilling! Assemble the day before, store in the fridge, and bring out when it’s time to wow your guests.
Final Thoughts
If you’re looking for a dessert that’ll dazzle every holiday table and become a cherished new favorite, this Christmas Cake Roll is the one to try. Roll up some sweetness, share it with family and friends, and watch their eyes light up with every festive, swirled slice. Happy baking and Merry Christmas!
Print
Christmas Cake Roll Recipe
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive and delicious Christmas Cake Roll recipe that is perfect for holiday celebrations. This impressive dessert features a light and fluffy sponge cake filled with whipped cream and optional peppermint candy or sprinkles, all rolled up into a beautiful log.
Ingredients
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- ¼ cup whole milk
- powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed peppermint candies or holiday sprinkles (optional)
- red and green food coloring (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs and sugar until thick; add vanilla. Mix dry ingredients separately and fold into egg mixture. Stir in oil and milk. Pour batter into pan and bake for 10-12 minutes. Roll up the cake to cool.
- Make the filling: Whip the cream, sugar, and vanilla until stiff peaks form. Unroll the cake, spread the filling, add candies or sprinkles, roll back up, and chill.
Notes
- Add food coloring for a festive look.
- This dessert can be made ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
