The holidays just wouldn’t be the same without something sweet, would they? If you’re looking for a festive, crowd-pleasing dessert this Christmas, you need to try this Christmas vanilla roll cake. One bite of this tender vanilla cake rolled up with rich, creamy buttercream and you’ll be in holiday heaven!
Why Make a Roll Cake for Christmas?
Roll cakes always feel celebratory to me. Maybe it’s the fancy shape, with cake and filling all swirled together. Or how impressive they look on a dessert table. This Christmas vanilla version takes things up a notch with its trio of holiday colors – iconic red, green, and white.
You just can’t beat the sweet vanilla cake layers, rich buttercream, and white chocolate drizzle when it comes to deliciousness. Plus, the red and green sprinkles make it perfectly Christmas-y! It’s sure to be a hit at any holiday celebration.
What Special Equipment Do I Need?
The great thing about this recipe is that it’s easier to whip up than it looks. You likely have most things on hand. However, you will need a jelly roll pan since it’s thinner than a regular baking sheet. This helps ensure an even bake.
It’s also key to have an offset spatula to easily spread the buttercream filling without tearing the delicate cake. And be sure your tea towel doesn’t have any fabric softener residue so it doesn’t impact the flavor.
How Can I Get A Crack-Free Cake?
I’ve made my share of cracked roll cakes, unfortunately! The key is rolling it up while still warm when it’s more flexible. Allowing it to cool first makes it more prone to cracking.
Working quickly yet gently, and keeping even pressure as you roll also helps get a smooth spiral. It takes a bit of practice but is so satisfying when you get it right!
How Should I Store Leftovers?
One of the best parts about this cake is enjoying it for days to come! Tightly wrapped leftover slices will last for up to 5 days refrigerated. You can even freeze the un-topped cake for a couple months, then refresh before final assembly.
Care for another slice of Christmas cheer? This cake makes it easy to spread the holiday happiness, today or any day you need a pick-me-up!
Christmas vanilla roll cake Recipe
Ingredients:
For the Cake:
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ cup All-Purpose Flour
- 1 teaspoon White Vinegar
- 4 Large Eggs, separated and at room temperature
- ¾ cup Granulated Sugar, divided (½ cup and ¼ cup)
- 1 tablespoon + ¼ cup Whole Milk
- 1½ teaspoons Pure Vanilla Extract
- ½ teaspoon Almond Extract
- 1½ tablespoons Red and Green Holiday Sprinkles
- ½ cup Powdered Sugar (for dusting)
For the Buttercream Filling:
- ½ cup Salted Sweet Cream Butter, softened
- ¼ cup Vegetable Shortening
- 2 cups Powdered Sugar
- 2-3 tablespoons Heavy Cream
- 1 teaspoon Clear Vanilla Flavor
- ½ teaspoon Almond Extract
- 1½ tablespoons Red and Green Holiday Sprinkles
For the White Chocolate Glaze:
- 1½ cups White Chocolate Chips (preferably high-quality like Ghirardelli)
- 3 tablespoons Heavy Cream
- Red, Green, and White Holiday Nonpareil Sprinkles (for optional garnish)
Instructions:
- Preheat your oven to 375°F. Prepare a 10x15x1 baking sheet with parchment paper and a light coating of nonstick spray.
- Mix flour, baking powder, and salt in a bowl.
- Beat egg whites and vinegar to medium peaks, then add ¼ cup sugar until stiff peaks form.
- In another bowl, beat egg yolks with ½ cup sugar, milk, and extracts until pale yellow.
- Combine yolk mixture with flour mixture, then fold in egg whites.
- Sprinkle the baking sheet with red and green sprinkles, pour batter over, and bake for 10-12 minutes.
- Dust a tea towel with powdered sugar, transfer the cake onto it, roll up, and cool.
- For the filling, beat butter, shortening, extracts, powdered sugar, and cream until smooth.
- Unroll the cake, spread the filling, sprinkle more holiday sprinkles, and re-roll. Chill for 6 hours or overnight.
- For the glaze, melt white chocolate chips with cream, drizzle over the cake, and add sprinkles.
Slice into half-inch pieces and serve this festive treat at your holiday celebrations!
