If you want a showstopper for your holiday table, the Christmas Cake Roll is exactly the kind of treat that will win hearts and start conversations. Imagine a soft, chocolatey sponge rolled up with a billowy whipped cream filling, finished with a dusting of powdered sugar and a sprinkle of festive magic. Whether you’re celebrating with family or surprising guests, this delightful dessert captures all the coziness, joy, and whimsy of the season in every slice. Trust me, the Christmas Cake Roll brings big flavor and unforgettable holiday memories, all wrapped up in a beautiful package.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of everyday ingredients coming together to create something truly spectacular. Each one plays its part, from the rich cocoa powder to the simple whipped cream, building layers of flavor, texture, and holiday cheer.
- All-purpose flour: The backbone of the sponge, providing just the right amount of structure for a pliable, rollable cake.
- Unsweetened cocoa powder: Deepens the chocolate flavor, making every bite as rich as a winter’s night.
- Baking powder: This gives the cake its light, airy lift—essential for that signature sponge texture.
- Salt: Enhances the chocolate flavor and balances the sweetness so you get a dessert that’s never cloying.
- Large eggs: Whipped until fluffy, the eggs help create a flexible, cloud-like cake.
- Granulated sugar: Adds just the right sweetness and helps the cake hold its moisture.
- Vanilla extract: A little splash adds warmth and a subtle background note to the cake and filling.
- Vegetable oil: Keeps the sponge tender and moist, even after rolling.
- Milk: Lends moisture to the batter, making the cake soft and easy to roll up.
- Powdered sugar (for dusting): Prevents sticking during the rolling process and adds that classic snowy finish.
- Heavy whipping cream (for the filling): Whips up into a creamy, dreamy filling everyone loves.
- Powdered sugar (in filling): Lightly sweetens the whipped cream without weighing it down.
- Vanilla extract (in filling): Complements the chocolate and gives the filling an irresistible aroma.
- Optional toppings (powdered sugar, chocolate drizzle, crushed peppermint, festive sprinkles): Make your Christmas Cake Roll as simple or bedazzled as you want—it’s your holiday, after all!
How to Make Christmas Cake Roll
Step 1: Prepare the Pan and Gather Your Tools
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Be sure to lightly grease the paper (this makes releasing the cake a breeze). Have a clean kitchen towel and extra powdered sugar ready for rolling—it’s all about being organized so the cake stays supple and flawless.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting not only makes the cake lighter, but also ensures no clumps sneak into your batter. You want every bite of the Christmas Cake Roll to be smooth and tender.
Step 3: Whip Up the Egg and Sugar Mixture
In a large mixing bowl, beat the eggs and sugar together using an electric mixer set to high speed for about 4 to 5 minutes. Don’t rush this step—the mixture should be thick, pale, and expanded in volume. This is what creates that signature sponge that’s strong enough to roll but still feather-light.
Step 4: Add Flavors and Combine
Mix in the vanilla extract, vegetable oil, and milk until just blended. Next, gently fold in the dry ingredients you prepared earlier. Take care not to overmix; a light hand keeps your sponge fluffy, not tough.
Step 5: Bake the Sponge
Pour the batter evenly into your lined pan and smooth it out with an offset spatula. Bake for 10 to 12 minutes or until the cake springs back when lightly touched. Watch it closely—this cake bakes quickly and is best a little underdone than overdone.
Step 6: Roll While Warm
While the cake is still hot, dust a clean kitchen towel with powdered sugar, then invert the cake onto the towel. Carefully peel away the parchment, then gently roll the cake from the short end with the towel inside. This locks in that nice spiral and keeps the cake from cracking as it cools.
Step 7: Make the Whipped Cream Filling
As your rolled cake cools, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. If you’re feeling festive, try a splash of peppermint extract for a minty twist or swap in chocolate ganache for a super-decadent filling.
Step 8: Fill, Roll, and Chill
Once the cake is completely cool, gently unroll it and spread the whipped cream evenly over the surface, right to the edges. Reroll (this time, without the towel) and set the cake seam-side down on your serving platter. Chill it for at least 30 minutes—this helps everything set and makes slicing a dream.
How to Serve Christmas Cake Roll
Garnishes
This is where the Christmas Cake Roll truly shines! Dust the top with powdered sugar for a classic snowy effect, or go all out with drizzles of melted chocolate, a shower of crushed peppermint, or sprinkles that match your holiday décor. Your cake will look like it belongs in a winter wonderland.
Side Dishes
While the Christmas Cake Roll is a perfect centerpiece dessert, it’s extra delightful served alongside mulled wine, hot cocoa, or a cup of coffee. If you want to round out the holiday spread, add a fresh fruit platter or some spiced nuts for a bit of contrast and crunch.
Creative Ways to Present
Holiday entertaining is all about the experience, so don’t be shy: present your Christmas Cake Roll on a sparkling cake stand surrounded by mini candy canes or a ring of sugared cranberries. For individual servings, slice and decorate each piece separately—perhaps with a piped rosette of whipped cream or a tiny gingerbread cookie.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Christmas Cake Roll tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay soft and tasty for up to three days—the whipped cream keeps the inside luscious, and the sponge maintains its tender bite.
Freezing
If you want to get ahead on your holiday prep, the Christmas Cake Roll freezes beautifully. Wrap the roll securely in two layers of plastic wrap, then add a layer of aluminum foil for good measure. Freeze for up to a month. Thaw in the fridge overnight before unwrapping and garnishing.
Reheating
This is one dessert best enjoyed chilled or at room temperature; no reheating necessary! Just let your Christmas Cake Roll sit at room temp for about 15 minutes before slicing if you’ve kept it in the refrigerator. This takes the chill off and brings out all the flavors.
FAQs
Can I make the Christmas Cake Roll a day in advance?
Absolutely! In fact, making the cake a day ahead can be a great idea, as it allows the flavors to meld and the texture to set beautifully. Store it covered in the fridge and add garnishes just before serving for the freshest look.
Why did my cake crack when I rolled it?
Cracking usually happens if the cake isn’t rolled while it’s still hot, or if it’s overbaked. Make sure to invert and roll it up in the towel right after baking. Even if it cracks, a dusting of powdered sugar or a drizzle of chocolate will cover up any imperfections—no stress!
Can I use a different filling instead of whipped cream?
Definitely! Chocolate ganache, chocolate buttercream, or even a flavored cream cheese filling are all delicious alternatives. You can experiment with flavors like peppermint, orange, or hazelnut to make your Christmas Cake Roll uniquely yours.
How do I get a neat spiral for presentation?
Accuracy starts with an even layer of cake and not overfilling with whipped cream. Roll gently and evenly, and use a sharp serrated knife to slice. Wiping the blade between cuts will keep those spirals picture-perfect.
Is this recipe kid-friendly?
Absolutely! Kids love both the taste and the look of the Christmas Cake Roll, and it’s a fun baking project for little helpers. Let them sprinkle on the toppings or help whip the cream for extra festive memories.
Final Thoughts
There’s just something magical about sharing a homemade Christmas Cake Roll at the holidays—it brings out the smiles, sparks conversation, and adds a little bit of storybook wonder to your dessert table. I hope you give this recipe a try and make it part of your family’s festive traditions for years to come!
Print
Christmas Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Cake Roll. A tender chocolate sponge filled with luscious whipped cream and topped with a dusting of powdered sugar, this dessert is perfect for holiday gatherings.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup milk
- powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping (optional):
- powdered sugar
- chocolate drizzle
- crushed peppermint
- festive sprinkles
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Sift together the flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until thick, then mix in vanilla, oil, and milk. Fold in dry ingredients and spread batter in the pan. Bake for 10–12 minutes.
- Roll the cake: Dust a towel with powdered sugar, invert the cake onto it, peel off parchment paper, and roll the cake in the towel. Let it cool.
- Prepare the filling: Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the cake: Unroll the cake, spread whipped cream, and carefully roll it back up. Chill before dusting with powdered sugar and decorating.
Notes
- You can add peppermint extract to the whipped cream for a holiday twist.
- Alternatively, use chocolate ganache for a richer flavor.
- This cake can be made a day ahead and stored in the fridge.
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