Christmas Cake Roll

Your New Favorite Holiday Showstopper is Here!

Hey there, friend! Isla from BiteTide here, and I am absolutely bubbling over with excitement to share this recipe with you. There’s something truly magical about a dessert that looks like it came straight from a fancy bakery but is secretly totally doable in your own kitchen. That’s exactly what this Christmas Cake Roll is all about.

Imagine this: a cloud-like, fluffy sponge cake, swirled with merry red and green and snowy white, all wrapped around the most luscious, tangy cream cheese frosting. It’s light yet indulgent, festive without being fussy, and guaranteed to bring a chorus of “oohs” and “aahs” when you present it at the table. This isn’t just a dessert; it’s an experience. It’s the kind of bake that becomes a tradition, the story you tell while everyone is reaching for a second slice. So, tie on your favorite apron, put on some holiday tunes, and let’s create some delicious magic together. I promise, you’ve got this!

A Cake Roll and a Kitchen Full of Laughter

This recipe always takes me right back to my grandma’s warm, always-smelling-of-cinnamon kitchen. One particularly chaotic Christmas Eve, she decided it was the year I, at the tender age of ten, would learn to make her famous jelly roll. Flour was absolutely everywhere—on the counter, on the cat, definitely in my hair. I was so nervous about rolling the warm cake without cracking it that my little hands were shaking.

Grandma just chuckled, placed her flour-dusted hands over mine, and guided me through the roll. “It’s just a cake, my dear,” she said. “The cracks just mean it was made with love and a little bit of excitement.” Of course, it cracked anyway, but we slathered it with extra frosting and berries, and it was the most beautiful, delicious mess I’d ever seen. That day, she didn’t just teach me how to bake; she taught me that perfection is overrated, but joy in the kitchen is everything. This Christmas Cake Roll is my festive twist on her classic lesson.

Christmas Cake Roll

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• Author: islamerrick
• Total Time: ~30–35 min
• Yield: 8 slices

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Description

A festive swirl of color and cream, this Christmas Cake Roll brings the joy of the season to your table. Light, fluffy, and filled with rich cream cheese frosting, it’s the kind of dessert that disappears fast. Great for gatherings or a cozy treat at home—this one’s a holiday must-make.

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Ingredients

• 6 large eggs, separated
• 6 tbsp milk, room temperature
• 4 tbsp vegetable oil
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• Red and green food coloring
• 4–5 cups cream cheese frosting

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Instructions

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.

In a bowl, beat egg yolks with milk, oil, vanilla, and half the sugar until smooth.

In another bowl, beat egg whites until foamy. Add remaining sugar and beat to stiff peaks.

Gently fold the egg whites into the yolk mixture.

Sift in flour and baking powder, folding just until combined.

Divide batter into three bowls. Tint one red, one green, and leave one plain.

Spoon the batters in rows into the pan. Lightly swirl with a toothpick for a marbled effect.

Bake for 10–12 minutes, until the cake springs back to the touch.

While warm, roll the cake in parchment paper and let cool completely.

Unroll, spread frosting evenly, re-roll, and chill before serving.

• Prep Time: 10 minutes
• Cook Time: 10–12 min
• Category: Dessert

Nutrition

• Calories: 330
• Sugar: 22g
• Sodium: 140mg
• Fat: 20g
• Protein: 6g

Gathering Your Flavor Wave

Here’s everything you’ll need to create this festive masterpiece. Don’t stress about having every single thing—I’ve included my favorite swaps and chef secrets to make it work for you!

• 6 large eggs, separated: This is the secret to that incredibly light, airy texture! Room temperature eggs whip up much better. Chef’s Tip: If you forget to take them out, just pop the whole eggs in a bowl of warm water for 5-10 minutes.
• 6 tbsp milk, room temperature: Helps create a tender crumb. Any kind you have on hand works—whole milk will give the richest flavor, but 2% or even almond milk are fine substitutes.
• 4 tbsp vegetable oil: This adds moisture and ensures our sponge stays supple and flexible for rolling. A neutral oil like canola or grapeseed works perfectly here.
• 1 tsp vanilla extract: The foundation of warmth and flavor. For a real flavor boost, try vanilla bean paste!
• 3/4 cup granulated sugar: We split this between the yolks and the whites. The sugar stabilizes the whipped egg whites (meringue) so they hold their airy structure.
• 1 cup all-purpose flour: The structure-builder. For a slightly lighter texture, you can swap in cake flour, but all-purpose works wonderfully.
• 1 tsp baking powder: Our little leavening helper that gives the cake an extra bit of rise.
• Red and green gel food coloring: Chef’s Must-Do: Use gel coloring! It gives you vibrant, festive colors without adding extra liquid that could thin out your batter and affect the texture.
• 4–5 cups cream cheese frosting: You can use your favorite store-bought brand to save time (zero judgment here!), but I’ve linked my go-to homemade cream cheese frosting recipe because it’s perfectly balanced—not too sweet, with a lovely tang.

Let’s Bake: Rolling with Confidence!

Follow these steps, and you’ll have a perfect, crack-free roll in no time. I’m walking you through every single step with all my best hacks!

1. Preheat & Prep: Fire up your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, letting a little overhang on the sides. This is your lifeline for lifting the cake out later! Give the paper a quick spritz with baking spray to guarantee nothing sticks.
2. Yolk Mixture: In a medium bowl, beat the egg yolks, milk, oil, vanilla, and half of the sugar (that’s 6 tablespoons) together. Beat it for a good 2-3 minutes until it’s pale, smooth, and slightly thickened. It should ribbon off the whisk. This step builds emulsion and gives us a rich base.
3. Meringue Magic: Now, in a spotlessly clean bowl, beat your egg whites. Any trace of grease can deflate them! Beat until they’re foamy, then gradually add the remaining 6 tablespoons of sugar. Keep beating until you have stiff, glossy peaks. This meringue is what gives the cake its incredible lift.
4. Gentle Folding: Time to bring it all together. Add about a third of the meringue into the yolk mixture and gently fold it in to lighten it up. Now, carefully fold in the remaining meringue. Be patient and use a spatula in a figure-eight motion—we want to keep all that air! Sift the flour and baking powder over the top and fold again until just combined. No overmixing!
5. Get Festive with Color: Divide the batter equally into three separate bowls. Tint one bowl with red gel color, one with green, and leave one plain. Spoon the batters into your prepared pan, creating stripes of red, plain, and green batter side-by-side.
6. The Swirl: Take a toothpick or a thin skewer and gently drag it through the batters in a zig-zag pattern lengthwise down the pan. Don’t overdo it—just 3-4 passes to create a beautiful marbled effect.
7. Bake It: Pop the pan in the oven and bake for 10-12 minutes. It’s done when the top is lightly golden and springs back when you gently touch it. It bakes fast, so don’t wander off!
8. The Critical Roll: As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it. Now, dust a clean kitchen towel with a little powdered sugar or line it with a new piece of parchment. Invert the warm cake onto the towel. Carefully peel off the parchment it baked on. Starting at one short end, gently but confidently roll the cake up with the towel inside it. This trains the cake to hold its rolled shape as it cools. Let it cool completely rolled up like this on a wire rack.
9. Fill & Final Roll: Once completely cool, unroll the cake carefully. It’s okay if there are a few small cracks! Spread your cream cheese frosting evenly over the entire surface, leaving a small border around the edges. Using the towel to help you, re-roll the cake, this time without the towel inside. Wrap it snugly in plastic wrap and chill for at least an hour to set everything together.

Plating Your Masterpiece

When you’re ready to serve, unwrap your beautiful creation and place it seam-side down on your prettiest serving platter. For a gorgeous snowy effect, give it a generous dusting of powdered sugar right before serving. Slice it with a sharp knife that you’ve run under hot water and wiped clean between cuts for pristine, picture-perfect slices that show off all those gorgeous festive swirls. A few fresh mint sprigs or raspberries on the side make it extra special!

Ride Your Own Flavor Wave

This recipe is a fantastic canvas for your creativity! Here are a few ways to make it your own:

• Peppermint Twist: Add 1/4 tsp of peppermint extract to the white batter and crush some peppermint candies to sprinkle over the frosting before rolling.
• Chocolate Lover’s: Substitute 1/4 cup of the flour with unsweetened cocoa powder for the plain batter to create a chocolatey swirl.
• Fruity Festive: Swap the cream cheese frosting for a layer of sweetened whipped cream and scattered raspberries or strawberries for a lighter, fruit-forward version.
• Nutty Delight: Fold finely chopped toasted pecans or walnuts into the frosting for a delightful crunch.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The structure might be slightly more delicate, but it will still be delicious!

Isla’s Kitchen Confidential

This recipe has seen its share of kitchen experiments in my house! The first time I tried it, I used liquid food coloring (because it’s what I had) and my batter was so runny it baked into a pancake. Lesson learned: gel coloring is non-negotiable for vibrant, thick batter! Another time, I was so impatient I tried to roll the cake before it was fully cooled. Let’s just say the frosting melted into a delicious but messy puddle. The chilling time is there for a reason, my friends—it’s the key to a neat, sliceable roll. Now, I see any little cracks not as failures, but as opportunities for extra frosting or a decorative dusting of sugar. It always, always tastes amazing.

Your Questions, Answered!

Q: My cake cracked when I rolled it! What did I do wrong?
A: Don’t worry, this is the most common question! Cracking usually happens for one of three reasons: 1) The cake was overbaked and dried out. Stick to that 10-12 minute timer! 2) It wasn’t rolled while still warm and flexible. 3) It was rolled too tightly initially. Remember, we’re just training it with the first roll. The good news? Frosting covers a multitude of sins! Just slather it on and call it a “rustic” look.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead dessert. You can bake the sponge, roll it in the towel, and let it cool completely. Then, wrap the rolled-up cake (without frosting) tightly in plastic wrap and keep it at room temperature for a day, or in the fridge for 2-3 days. Frost and re-roll it the day you plan to serve it.

Q: Why did my colors bleed or turn muddy?
A> This is likely from over-swirling. You want to just marble the batters, not fully mix them. A few gentle zig-zags with a toothpick is all you need. Also, ensuring your batters are thick (hence the gel coloring) prevents them from running into each other too much.

Q: Can I freeze the cake roll?
A> You can! Wrap the unfrosted, cooled cake roll (after its initial roll and cool) very tightly in plastic wrap and then foil. It will freeze well for up to a month. Thaw overnight in the refrigerator before unrolling, frosting, and re-rolling.

Nutritional Information (Per Serving)

Please note: This is an approximate calculation based on the ingredients used and may vary depending on specific substitutions and portion sizes.

• Calories: 330
• Total Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 32g
• Sugar: 22g
• Protein: 6g
• Fiber: <1g
• Sodium: 140mg