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
Scale
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
