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Christmas Roll Recipe

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★★★★★

4.5 from 83 reviews

This festive Christmas Roll is a beautiful, light, and fluffy rolled sponge cake filled with creamy buttercream and decorated with colorful holiday sprinkles and white chocolate ganache. Perfect for holiday celebrations, this dessert combines a tender, vanilla-almond sponge with a silky filling and a glossy, sweet topping that dazzles with seasonal colors.

Ingredients

Scale

Cake

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, separated (room temperature)
  • 1 teaspoon white vinegar
  • ¾ cup granulated sugar (divided: ½ cup and ¼ cup)
  • ¼ cup whole milk
  • 1 tablespoon whole milk
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1½ tablespoons red and green holiday sprinkles
  • ½ cup powdered sugar (for dusting)

Buttercream Filling

  • ½ cup salted sweet cream butter, softened
  • ¼ cup vegetable shortening
  • 1 teaspoon clear vanilla flavor
  • ½ teaspoon almond extract
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1½ tablespoons red and green holiday sprinkles

Topping

  • 1½ cups white chocolate chips (preferably good quality like Ghirardelli)
  • 3 tablespoons heavy cream
  • Holiday sprinkles (red, green, and white nonpareil or decorating sprinkles, optional garnish)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Line a 10x15x1 inch baking sheet with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk the flour, baking powder, and salt; set aside. Using a stand or handheld mixer, beat egg whites and white vinegar on high until medium peaks form. Gradually add ¼ cup sugar and beat until stiff peaks form, about 5-7 minutes. Separately, beat egg yolks with ½ cup sugar, milk, vanilla, and almond extract until pale and smooth, about 2-3 minutes. Add half of the flour mixture and mix until just combined, then add the remaining flour and mix thoroughly. Carefully fold in the egg whites in four parts, preserving volume.
  2. Assemble and Bake the Cake: Evenly sprinkle red and green holiday sprinkles on the bottom of the prepared baking sheet. Pour the batter over the sprinkles and gently tap the pan to remove air bubbles. Bake for 10-12 minutes until the cake is just golden and springs back lightly to the touch.
  3. Roll the Cake: While baking, lay a thin tea towel on a flat surface and dust it generously with ¼ cup powdered sugar. Once baked, run a knife around the cake edges, then immediately flip the hot cake onto the sugared tea towel, peel off the parchment paper, and dust the surface with powdered sugar. Starting at the short edge where the towel extends, gently roll the cake with the towel inside and transfer to a cooling rack to cool completely in the rolled shape.
  4. Prepare the Buttercream Filling: In a medium bowl, beat softened butter and shortening for 1-1½ minutes. Add vanilla and almond extracts and continue mixing until combined. On low speed, gradually add powdered sugar in batches alternating with heavy cream until fully incorporated. Increase speed and beat until smooth and fluffy. Stir in red and green sprinkles.
  5. Fill and Reroll the Cake: Once cooled, carefully unroll the cake. Spread the buttercream evenly over the surface, avoiding the edges. Sprinkle additional holiday sprinkles over the filling. Slowly and tightly roll the cake back up. Wrap the roll tightly in plastic wrap and refrigerate for at least 6 hours or overnight to set the shape.
  6. Prepare the White Chocolate Topping: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave for 45 seconds, stir, then continue heating in 20-second increments, stirring in between, until fully melted and smooth.
  7. Decorate and Serve: Remove cake from plastic wrap and place on a cooling rack set over parchment paper. Drizzle the melted white chocolate ganache evenly on top of the cake roll. Sprinkle with festive holiday sprinkles as garnish. Transfer to a serving plate and slice into ½ inch pieces to serve.

Notes

  • Use room-temperature eggs for optimal volume when whipping.
  • Folding egg whites gently preserves the cake’s light texture.
  • Dusting the tea towel with powdered sugar prevents the cake from sticking when rolling.
  • Allowing the rolled cake to cool completely and chill ensures it holds its shape when sliced.
  • Use high-quality white chocolate for the smoothest ganache and best flavor.
  • Sprinkles add a festive touch but can be omitted or substituted to suit preference or allergies.

Keywords: Christmas roll, holiday dessert, rolled cake, buttercream cake roll, festive cake, vanilla almond roll, white chocolate ganache

Find it online: https://thefoodrecipe.com/christmas-roll-recipe/