Christmas Cake Roll

A colorful dessert like my Christmas Cake Roll is exactly what I want for the holiday season. I make this cake extra festive using just a handful of basic ingredients like red and green food coloring, a vanilla cake mix, and a smooth white cream filling to create a cheerful holiday dessert everyone loves.

What is better than a stunning holiday cake to serve at Christmas parties? I love sharing indulgent cakes that I make with love and attention to enjoy with my loved ones during this season. One of my most popular desserts is my Yule Log Cake with a chocolate ganache filling, and it always impresses everyone at the table. Of course, another dessert that never misses a spot on my holiday table is my classic fruit cake. If you love holiday tradition food as much as I do, I know you will agree that these desserts belong at every Christmas celebration.

My Christmas cake roll recipe is another great sweet treat for Christmas dinners. I love serving this red and green Yule log cake roll because it looks stunning sliced on a plate or shared at the dessert table. I have to admit I enjoy so much preparing this cake since the colors make the process fun, and my kids always gather around to watch as I put it together, asking when it will be ready. Ha! I understand their excitement because the bright colors stand out and the flavor is rich and sweet. Do not take my word for it, make this cake yourself during the Christmas season and share it with your loved ones. Merry Christmas!

Why you will love this recipe

• Bright and festive dessert: I make this Christmas cake roll to impress with a colorful dessert on the table. The red and green cake with white cream filling looks cheerful for holiday parties and family dinners.
• Easy baking steps: I like this recipe because it uses a vanilla cake mix and clear steps I can follow even on busy days. I bake the cake, roll it while warm, then spread the cream filling to finish it.
• Fun to make with kids around: I enjoy making this cake while my kids watch the colors come together. It keeps them interested and makes baking part of our holiday routine.
• Soft cake with creamy center: I keep making this recipe because the cake stays light and tender and the filling is smooth and sweet. Exactly how I love it!

What you will need

• For the Cake: I use vanilla or white cake mix with large eggs, water, canola oil, and sour cream to create a soft and flexible cake that rolls easily.
• Color and finishing ingredients: Red and green food gel coloring add the holiday look, while powdered sugar is used to roll the cake and keep it from sticking.
• Whipped cream filling: I combine whipping cream with powdered sugar to create a smooth and creamy texture. I add pure vanilla extract for a gentle sweetness that balances the cake.

How to make

1. Preheat and beat the eggs: I preheat the oven to 350 degrees and line a 15 x 10 inch jelly roll pan with parchment paper sprayed with cooking spray, then beat the eggs in a mixing bowl at medium high speed until doubled in volume and very thick, about 5 minutes.

2. Mix the cake batter: I slowly add the sour cream, cake mix, water, and oil to the bowl, then beat on low speed for 30 seconds followed by high speed for 1 minute until smooth.

3. Color your batter: I divide the cake batter between two bowls, add green food coloring to one and red to the other, then mix each until the color looks even and vibrant.

4. Make the pattern and bake: I use a piping bag to pipe the red and green batter diagonally into the prepared pan in an alternating checkerboard pattern, gently tap the pan to level the batter, then bake for 8 to 10 minutes until the cake springs back and let it cool on a wire rack until warm to the touch.

5. Remove, roll, and cool: I sprinkle powdered sugar over the cake, cover it with a clean kitchen towel, flip it onto another baking sheet to remove it from the pan, peel off the parchment paper, dust the top with more powdered sugar, roll the cake tightly in the towel, and let it cool completely for about 1 hour before adding the filling.

6. Make the filling and finish: I beat the whipping cream, powdered sugar, and vanilla until soft peaks form, gently unroll the cooled cake, spread the filling evenly, reroll it tightly, then chill the cake roll for at least 1 hour before serving.

Expert tip

Roll the cake warm

The key to making the best Christmas cake roll is rolling the cake while it is still warm and flexible. If you wait too long, the cake can crack, but rolling it right away helps it keep its shape and makes filling and rerolling much easier later. Follow this step and you will end up with a neat and impressive cake that slices clean and looks great on the table.

More tips to consider:

• I always make sure my eggs are at room temperature before mixing because they whip up better and help the cake bake evenly.
• I use a generous layer of powdered sugar on the towel so the cake does not stick when I roll it.
• Leave about a half inch of space at each end so the filling will not squeeze out the ends.
• I have my kitchen towel ready and waiting before the cake comes out of the oven since timing matters with rolling.
• You do not need piping bags for this. Instead, use two large freezer bags. Add the red batter to one and the green to the other. Then cut a small hole in the corner and you can squeeze it out just like a professional.
• You can use heavy cream instead of whipping cream if that is all you have.
• I separate the eggs and beat the egg whites to stiff peaks when I want a fluffier cake, then gently fold them into the batter.
• When you chill the cake roll, wrap it in plastic wrap to keep it together.

Recipe variations and add-ins:

• Minty holiday: I add 1 teaspoon peppermint extract to the cake batter and keep the red and green colors. This works well for Christmas parties and dessert trays.
• Chocolate lovers: I use a white chocolate cake mix and mix 1 cup melted chocolate chips into the filling. The cake stays soft with a rich chocolate center.
• Bright citrus cake: I use a lemon cake mix and add 1 teaspoon lemon extract to the batter. The flavor stays light and pairs nicely with the cream filling.
• Creamy center: I replace the whipped cream filling with 8 ounces cream cheese mixed with powdered sugar. The center becomes thicker and more filling.
• Peanut buttery: I mix 1/2 cup peanut butter into the filling before spreading it on the cake. This option is popular with kids and easy to slice.

Serving suggestions:

Holiday meals are always special, and I like making them even better with this easy Christmas cake roll recipe. I love serving it after a classic Christmas dinner with herb roasted turkey and green bean casserole because the light cake balances the meal nicely.

For serving, I sometimes add a dollop of whipped cream or pair it with a festive drink for adults like my snowflake Martini or a classic Red Velvet Hot Chocolate for the kiddos. When plating, I like filling the center of each slice with extra icing or a bit of cream cheese frosting, and on special occasions I drizzle a little caramel sauce over the top for extra sweetness.

How to store leftovers:

• Store: I keep leftover Christmas cake roll in an airtight container in the refrigerator for up to 3 days so it stays fresh and soft.
• Freeze: I wrap the cake tightly in plastic wrap, then aluminum foil, and place it in a freezer bag. It keeps well in the freezer for several months.
• Thaw: I always thaw the cake overnight in the refrigerator before serving for the best texture.
• Reheat: I serve this cake chilled since it tastes best straight from the fridge.

Frequently asked questions

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