The Christmas Cake Roll is a show-stopping holiday dessert that brings instant cheer to any celebration. Imagine a tender chocolate sponge rolled with a billowy, cream cheese-kissed filling and finished with a snowy dusting of powdered sugar—every bite feels like a little Christmas miracle. This festive treat is as delightful to make as it is to eat, and it’s sure to spark smiles around your table. Whether you’re planning a cozy family gathering or a dazzling holiday party, this Christmas Cake Roll will earn its place as a new classic on your dessert spread.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, everyday ingredients, each playing a special role in creating a dessert that’s merry, rich, and perfectly balanced. Don’t skip or swap—every ingredient helps build the signature taste, texture, and festive look that makes the Christmas Cake Roll unforgettable.
- All-purpose flour: The backbone of our sponge, providing just the right structure without weighing the cake down.
- Unsweetened cocoa powder: Adds deep chocolate flavor and a gorgeous color that’s pure holiday magic.
- Baking powder: Ensures our roll rises light and fluffy for that perfect spiral.
- Salt: Just a pinch brings out the chocolate’s richness and balances the sweetness.
- Large eggs (room temperature): Whipping these gives the cake its lift and signature airy texture.
- Granulated sugar: Sweetens the sponge and helps tenderize the crumb.
- Vegetable oil: Keeps the cake moist and prevents it from drying out after rolling.
- Vanilla extract: Enhances both the cake and filling with warm, comforting notes.
- Milk: Adds moisture for a soft, flexible sponge that won’t crack.
- Heavy whipping cream: Whips up into a luscious, cloud-like filling that’s irresistible.
- Powdered sugar: Sweetens the filling and creates that snowy finish on top.
- Cream cheese (softened): Adds a tangy, creamy element to the filling—simply dreamy!
- Optional toppings: Whipped cream, festive sprinkles, or crushed peppermint make decorating easy and fun.
How to Make Christmas Cake Roll
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this ensures your sponge cake will release easily and roll without sticking or tearing. It’s a little extra effort that pays off big time!
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt. Sifting makes everything light and lump-free, helping your Christmas Cake Roll bake up with a smooth, tender crumb.
Step 3: Whip the Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs and granulated sugar for 4 to 5 minutes, until they’re thick, pale, and nearly tripled in volume. This step is key for a fluffy, flexible sponge that rolls beautifully without cracking.
Step 4: Combine the Wet Ingredients
Gently mix in the vegetable oil, vanilla extract, and milk. These keep your cake moist and infuse it with subtle flavor. Stir everything together just until incorporated, being careful not to deflate all that lovely air you whipped in.
Step 5: Fold in the Dry Ingredients
Gradually fold the dry mixture into the egg mixture, working softly so you don’t lose the batter’s volume. Stop as soon as the flour disappears—overmixing here can make the cake tough.
Step 6: Bake the Sponge
Pour the batter into your prepared pan and spread it into an even layer. Bake for 10 to 12 minutes, or until the top springs back gently when touched. Watch closely—overbaking can make the cake dry and harder to roll.
Step 7: Roll While Warm
While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake comes out of the oven, immediately invert it onto the towel and peel off the parchment. Carefully roll the cake up from the short end, towel and all, and let it cool completely. This step is the secret to a crack-free Christmas Cake Roll!
Step 8: Make the Creamy Filling
Beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese, creating a light, dreamy filling that’s just sweet enough.
Step 9: Fill and Roll
Once the cake is completely cool, carefully unroll it. Spread the creamy filling evenly over the surface, reaching right to the edges. Then, re-roll the cake (this time without the towel) and place it seam-side down on your serving platter.
Step 10: Decorate and Chill
Dust the top with powdered sugar for a snowy look, and if you’re feeling festive, add extra whipped cream, sprinkles, or crushed peppermint. Chill your Christmas Cake Roll for at least 1 hour—it slices more beautifully and tastes even better when cold.
How to Serve Christmas Cake Roll
Garnishes
A generous dusting of powdered sugar is classic, but don’t stop there! Swirls of whipped cream, a scattering of colorful sprinkles, or a sprinkle of crushed peppermint will make your Christmas Cake Roll look like it came straight out of a winter wonderland.
Side Dishes
Pair your Christmas Cake Roll with a mug of hot cocoa, a cup of spiced tea, or even a glass of mulled wine for a cozy dessert moment. Fresh berries or a scoop of vanilla ice cream can also add lovely color and contrast on the plate.
Creative Ways to Present
For a truly memorable presentation, slice your Christmas Cake Roll into thick rounds and arrange them in a spiral on a festive platter. A drizzle of chocolate sauce or a handful of sugared cranberries makes it even more eye-catching and special.
Make Ahead and Storage
Storing Leftovers
If you have any Christmas Cake Roll left after the big reveal, simply cover it well and store it in the refrigerator for up to 3 days. The flavors meld and the cake stays surprisingly moist, so every slice is just as delicious as the first.
Freezing
You can freeze the Christmas Cake Roll for longer storage! Wrap the whole (undecorated) roll tightly in plastic wrap and then foil. Freeze for up to 2 months, and thaw overnight in the fridge before dusting with powdered sugar and serving.
Reheating
While the Christmas Cake Roll is best served chilled, if you prefer it slightly warmer, let individual slices sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can make the filling runny and the cake rubbery.
FAQs
Can I make the Christmas Cake Roll ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld and makes slicing even easier. Just keep it chilled in the fridge until you’re ready to serve.
Why did my cake crack when rolling?
Cracks usually happen if the cake is overbaked or not rolled while warm. Be sure to roll it up with the towel as soon as it comes out of the oven—this helps it stay flexible and prevents splitting.
Can I use a different filling?
Definitely! While the cream cheese and whipped cream filling is classic, you can get creative with chocolate mousse, berry jam, or even a peppermint frosting for a fun twist on your Christmas Cake Roll.
How do I prevent the cake from sticking to the towel?
Dust your kitchen towel generously with powdered sugar before inverting the cake onto it. This acts as a barrier and adds a little extra sweetness to the finished dessert.
Is this dessert suitable for kids?
Yes! Kids love both the taste and the festive presentation. You can even enlist little helpers to add sprinkles or whipped cream for a family-friendly holiday baking project.
Final Thoughts
If you’re looking for a dessert that brings joy, nostalgia, and a little bit of holiday magic, you can’t go wrong with a homemade Christmas Cake Roll. It’s one of those recipes that’s fun to make, dazzling to serve, and impossible to resist—so gather your loved ones and treat them to a slice of Christmas cheer!
Print
Christmas Cake Roll Recipe
- Total Time: 2 hours
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Christmas Cake Roll is a festive and elegant holiday dessert featuring a light chocolate sponge cake rolled with a creamy, sweetened cream cheese filling. Topped with powdered sugar and optional decorations like whipped cream or crushed peppermint, this classic yule log is perfect for celebrations and easy to prepare in under two hours.
Ingredients
For the sponge cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
For the filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz cream cheese (softened)
For the topping:
- ½ cup powdered sugar (for dusting)
- Optional: whipped cream, festive sprinkles, or crushed peppermint for decoration
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and blend the ingredients evenly.
- Beat eggs and sugar: In a separate large bowl, use an electric mixer to beat the room temperature eggs and granulated sugar for 4–5 minutes until the mixture is thick, pale, and has increased in volume.
- Add wet ingredients: Gently mix in vegetable oil, vanilla extract, and milk to the egg mixture, combining well but carefully to maintain the airiness.
- Fold in dry ingredients: Gradually fold the sifted dry ingredients into the wet mixture, blending fully without deflating the batter to keep the sponge light.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake warm: While baking, dust a clean kitchen towel generously with powdered sugar. When the cake is done, immediately invert it onto the prepared towel and carefully remove the parchment paper. Starting from the short end, roll the cake and towel together and let cool completely, which helps prevent cracks.
- Prepare filling: Beat softened cream cheese until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined.
- Fill and re-roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Gently re-roll the cake without the towel, sealing the filling inside, and place it seam-side down on a serving platter.
- Decorate and chill: Dust the top of the rolled cake lightly with powdered sugar. Optionally, garnish with whipped cream, festive sprinkles, or crushed peppermint. Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
- For a peppermint twist, fold crushed candy canes into the filling for added festive flavor.
- To prevent cracking, make sure to roll the cake while it is still warm and pliable immediately after baking.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
