Introduction

This festive Christmas Roll is a delightful holiday treat featuring a light, fluffy cake filled with creamy buttercream and decorated with colorful sprinkles and white chocolate drizzle. Perfect for sharing at holiday gatherings, it’s as beautiful as it is delicious.

A slice of a rolled cake is shown sitting on a long white rectangular plate placed on a white marbled texture. The cake has two main layers, with the outer layer being a light beige soft sponge and the inner layer a smooth white cream spread in a spiral. There are red, green, and white sprinkles scattered inside the cream layer and on top of the cake. The cake is coated with a creamy white glaze covering the outside and topped with a line of red, green, and white sprinkles. Another sliced piece of cake is visible in the background on a white plate stacked on other white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature, separated into whites and yolks
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
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
1½ cups white chocolate chips, preferably good quality like Ghirardelli
3 tablespoons heavy cream
Holiday sprinkles (red, green, and white nonpareil or decorating sprinkles for garnish)

Instructions

Step 1: Preheat the oven to 375°F. Line the bottom of a 10x15x1 inch baking sheet with parchment paper, then lightly spray with nonstick cooking spray. Set aside.
Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a clean bowl, beat the egg whites with vinegar on high speed until medium peaks form. Slowly add ¼ cup granulated sugar and beat until stiff peaks form, about 5-7 minutes. Set aside.
Step 4: In another bowl, beat the egg yolks on medium-high speed until pale yellow, about 2 minutes. Add ½ cup sugar, ¼ cup milk, vanilla, and almond extract. Mix well for 1½ to 2 minutes.
Step 5: Add half of the flour mixture to the yolk mixture, stirring just until combined. Add the rest of the flour and mix until fully incorporated.
Step 6: Gently fold in the egg white mixture a quarter at a time, being careful not to deflate the batter.
Step 7: Sprinkle the red and green holiday sprinkles evenly on the prepared baking sheet. Pour the batter over the sprinkles and gently tap the pan to remove bubbles.
Step 8: Bake for 10 to 12 minutes, until the cake is just golden.
Step 9: While the cake bakes, dust a thin tea towel with ¼ cup powdered sugar. Prepare a large cutting board for transferring the cake.
Step 10: When baked, run a knife around the edges. Flip the sugared tea towel onto the cake, leaving a small edge of towel for rolling.
Step 11: Place a cutting board on top and carefully invert the pan so the cake transfers onto the towel. Peel off the parchment paper, dust the cake lightly with powdered sugar, then roll the cake with the towel from the short edge. Allow it to cool completely on a rack.
Step 12: For the buttercream, beat butter and shortening until light and fluffy. Add vanilla and almond extracts. Gradually mix in powdered sugar, alternating with heavy cream, until smooth and creamy.
Step 13: Once cooled, carefully unroll the cake and spread the buttercream evenly, avoiding the edges. Sprinkle red and green sprinkles over the filling.
Step 14: Roll the cake back up slowly and tightly. Wrap in plastic wrap and refrigerate for 6 hours or overnight to set.
Step 15: Just before serving, melt white chocolate chips with 3 tablespoons heavy cream in the microwave, heating in 20-second intervals and stirring until smooth.
Step 16: Remove the cake from plastic wrap and place on a rack with parchment underneath. Drizzle melted chocolate over the top and garnish with holiday sprinkles.
Step 17: Transfer to a serving plate and slice into ½-inch pieces. Serve and enjoy!

Tips & Variations

Make sure eggs are at room temperature for better volume when beating whites and yolks.
Use good quality white chocolate chips for a richer topping.
Customize sprinkles to match your holiday colors or theme.
Refrigerate the rolled cake overnight to make slicing easier and the flavors meld better.

Storage

Store the Christmas Roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. Reheat slices gently in the microwave for a few seconds if desired, but serving chilled is recommended to keep the buttercream firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, the cake roll can be assembled and chilled overnight or up to 24 hours in advance. This actually helps the flavors develop and makes slicing easier.

What can I substitute for vegetable shortening in the buttercream?

You can use an equal amount of softened unsalted butter instead of vegetable shortening, though the texture may be slightly less stable and the buttercream softer at room temperature.