Festive Christmas Vanilla Roll Cake

This delightful Festive Christmas Vanilla Roll Cake is a light and airy treat perfect for holiday gatherings.

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Prep Time: 20

Cook Time: 12

Chilling Time: 30

Total Time: 1 2

Course: Sweet Treats

Cuisine: American

Keyword: Christmas, Easy Cake, festive treats, holiday desserts, Vanilla Roll Cake

Servings: slices

Calories: 150kcal

Equipment

Oven
jelly roll pan
Mixing bowls
Electric mixer

Ingredients

For the Cake

3 large eggs Ensure they are at room temperature for better volume when beaten.
½ cup granulated sugar This adds sweetness and helps create that fluffy texture.
1 teaspoon vanilla extract Use pure vanilla for the best flavor!
¾ cup all-purpose flour Sifted flour contributes to a lighter cake crumb.
1 teaspoon baking powder This is essential for helping the cake rise.
¼ teaspoon salt A small amount enhances all the flavors.
3 tablespoons milk This keeps the cake moist and tender.

For the Cream Filling

1 cup heavy whipping cream This should be chilled for optimal whipping.
3 tablespoons powdered sugar Sweetens the cream and stabilizes it.
1 teaspoon vanilla extract Adding this to the cream gives it a lovely vanilla flavor.

For Decoration

powdered sugar Dust it over the cake for a snowy finish.
holiday sprinkles These add a festive touch to your presentation.
Christmas-colored sanding sugar Perfect for that extra sparkle and color.
Optional red and green gel colors Customize your cake to match the holiday spirit!

Instructions

Baking Instructions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to ensure your cake comes out easily after baking.
Beat eggs and granulated sugar together for 4–5 minutes until the mixture is pale, thick, and has doubled in volume.
Mix in the vanilla extract.
Whisk together flour, baking powder, and salt in a separate bowl.
Fold the dry ingredients into the egg mixture gradually.
Incorporate the milk until smooth.
Spread the batter evenly in the prepared pan, then bake for 10–12 minutes, or until the cake springs back to the touch.
Invert the cake onto a towel dusted with powdered sugar. Peel off the parchment carefully, and roll it up gently to let it cool completely.
Whip the heavy cream to soft peaks, then add powdered sugar and vanilla. Beat until stiff peaks form.
Unroll the cooled cake, spread the whipped filling evenly, and roll it back up tightly.
Dust the top with powdered sugar and add holiday sprinkles or sanding sugar.
Refrigerate for at least 30 minutes before slicing.

Notes

Always use room temperature eggs for better volume. Be gentle when folding the dry ingredients to maintain fluffiness. Chill the heavy cream to achieve the best whipped texture and refrigerate the cake for cleaner cuts and better flavor.

Nutrition

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