Why You’ll Love This Recipe
This cake is light yet indulgent, easy to customize, beautiful to serve, and surprisingly manageable even for beginner bakers. It transports well, slices neatly, and brings festive charm to any holiday gathering.
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Christmas Vanilla Roll Cake: A Festive, Elegant Dessert for the Holiday Table
- Total Time: 1 hr
- Yield: 10 servings
- Diet: Vegetarian
Description
A light and festive vanilla roll cake filled with fluffy whipped cream and decorated with holiday colors—perfect for Christmas celebrations.
Ingredients
- Vanilla Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Filling:
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Decoration:
- Powdered sugar for dusting
- Holiday sprinkles or crushed candy canes (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a mixing bowl, beat eggs and sugar for 4–5 minutes until pale and thick. Add vanilla.
- Sift together flour, baking powder, and salt. Gently fold into egg mixture until just combined.
- Spread batter evenly into prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- Turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake tightly in the towel. Let cool completely.
- For the filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cooled cake and spread whipped cream evenly over the surface.
- Roll cake back up without the towel. Chill for 30 minutes to set.
- Dust with powdered sugar and decorate with sprinkles or crushed candy canes if desired.
Notes
- Roll the cake while warm to prevent cracks.
- For extra flavor, add 1/2 tsp almond extract to the filling.
- Use gel food coloring in the batter for a festive swirl effect.
- Best served chilled for clean slices.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs
Provide structure, lift, and tenderness in the sponge cake, giving it its signature airy texture.
Granulated sugar
Sweetens the cake and helps create a stable foam when whipped with the eggs.
All-purpose flour
Offers just enough structure while keeping the sponge light and flexible for rolling.
Baking powder
Ensures even rising and keeps the cake soft rather than dense.
Salt
Balances sweetness and enhances the vanilla notes in both the cake and the filling.
Milk
Adds moisture and softness to the batter, preventing the sponge from becoming dry.
Vanilla extract or vanilla bean paste
Infuses the cake and filling with a warm, aromatic vanilla flavor perfect for the holidays.
Powdered sugar
Used to dust the towel during rolling and to finish the cake with a snowy appearance.
Heavy cream
Whipped into the filling to create a smooth, fluffy texture that pairs well with the airy sponge.
Butter
Adds richness to the filling, creating a creamy and stable texture.
Directions
Begin by preheating the oven and lining a jelly-roll pan with parchment paper. Whip the eggs and sugar together until the mixture becomes pale, thick, and significantly increased in volume. This step is crucial for achieving the cake’s airy texture. Gently fold in the flour, baking powder, and salt, taking care not to deflate the mixture. Stir in the milk and vanilla until just combined. Spread the batter evenly into the prepared pan and bake until lightly golden and springy to the touch.
While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel away the parchment, then roll the cake gently with the towel inside to help form the shape. Allow the rolled cake to cool completely. Meanwhile, prepare the filling by whipping the heavy cream, butter, powdered sugar, and vanilla until creamy and smooth. Once the cake has cooled, unroll it carefully, spread the filling evenly across the surface, and roll it back up without the towel. Chill the roll cake to set the shape, then dust with powdered sugar before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8–10
Preparation time: 25 minutes
Baking time: 10–12 minutes
Cooling and assembly time: 45 minutes
Total time: about 1 hour 20 minutes
Storage/reheating
Store the cake in the refrigerator, tightly wrapped, for up to three days. The texture remains soft and moist when chilled. For longer storage, freeze the roll cake (without powdered sugar topping) for up to one month. Thaw in the refrigerator before serving. No reheating is required.
Variations and Customizations
Holiday Berry Filling
Fold fresh raspberries or chopped strawberries into the vanilla cream for color and brightness.
Peppermint Twist
Add a few drops of peppermint extract to the filling and sprinkle crushed peppermint candies on top.
Eggnog Cream Version
Replace part of the cream with eggnog for a seasonal spin with warm spice undertones.
Chocolate-Drizzled Finish
Drizzle melted white or dark chocolate over the top before chilling.
Spiced Vanilla Roll
Add cinnamon, nutmeg, or ginger to the sponge for subtle holiday warmth.
Cranberry Compote Swirl
Spread a thin layer of cranberry sauce under the vanilla filling for sweet-tart contrast.
Almond-Vanilla Cake
Stir a small amount of almond extract into the batter for a nutty fragrance.
Coconut Snow Roll
Press shredded coconut onto the outer surface after dusting with powdered sugar.
Mascarpone Filling
Blend mascarpone cheese into the cream for an ultra-smooth, luxurious texture.
Gluten-Free Version
Use a high-quality gluten-free flour blend designed for baking; the rolling process remains the same.
FAQs
Why did my roll cake crack?
The cake may have cooled too long before rolling; roll while warm to prevent cracking.
Can I make this cake ahead of time?
Yes, it can be fully assembled and refrigerated a day in advance.
Can I use whipped topping instead of cream?
Real cream provides better structure and flavor, but whipped topping works in a pinch.
How do I keep the cake moist?
Avoid overbaking and roll the cake while warm to retain flexibility.
Do I need a jelly-roll pan?
Yes, its shallow design ensures proper sponge thickness.
Can I fill the cake with jam?
Absolutely; jam pairs nicely with the vanilla cream or can replace it entirely.
How do I avoid deflating the batter?
Fold ingredients gently and avoid overmixing once the flour is added.
Is this cake freezer-friendly?
Yes, freeze it tightly wrapped and dust with powdered sugar just before serving.
Can I make a chocolate version?
Replace some flour with cocoa powder for a chocolate sponge.
How do I slice the cake neatly?
Use a sharp serrated knife and wipe between cuts for clean slices.
Conclusion
This Christmas Vanilla Roll Cake delivers elegance, lightness, and festive flavor in every slice. Its tender sponge, creamy filling, and snowy finish make it a holiday-worthy dessert that is both impressive and comforting. Whether you keep it classic or experiment with seasonal variations, this roll cake is certain to earn a place among your cherished holiday traditions.
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