A Christmas Cake Roll is the ultimate festive dessert that’s both visually impressive and utterly delicious. This rolled cake features a light, airy sponge that is filled with a smooth, creamy mixture, then garnished with delightful holiday decorations. Whether you’re hosting a holiday party or simply want to treat yourself during the season, this cake roll brings all the warmth and flavors of Christmas together in one beautiful, festive package.
Why You’ll Love This Recipe
I absolutely love this Christmas Cake Roll because it combines the comfort of a classic sponge cake with the richness of a creamy filling. The spices like cinnamon and nutmeg add a warm, cozy flavor that perfectly embodies the holiday season. The cake’s light texture and the smooth, fluffy filling make each bite a true delight. Plus, it’s easy to make and has a stunning presentation that will impress any guest!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
¼ cup milk
¼ cup unsalted butter, melted
Powdered sugar, for dusting
For the Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp brandy or rum (optional)
For Decoration:
Sprinkles, chocolate shavings, or powdered sugar for garnish
Directions
Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes. Add the vanilla extract and beat again to combine.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
In a small saucepan, combine the milk and melted butter, then gently fold it into the batter until smooth.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Allow the cake to cool completely in its rolled shape.
While the cake is cooling, make the filling. In a large bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Add the brandy or rum if desired.
Once the cake has cooled, carefully unroll it and spread the cream filling evenly across the cake. Roll the cake back up, this time without the towel.
Transfer the cake roll to a serving platter and refrigerate for at least 1 hour to set.
Before serving, dust with powdered sugar and garnish with sprinkles, chocolate shavings, or additional decorations for a festive look.
Servings and Timing
Servings: 10
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 30 minutes
Variations
Alcohol-Free: Skip the brandy or rum in the filling for a kid-friendly version.
Chocolate lovers: For an added twist, you could incorporate some cocoa powder into the cake batter to create a chocolate sponge, and use chocolate ganache or whipped chocolate cream as the filling.
Fruit Twist: Add a layer of festive fruit like chopped strawberries or raspberries for a fruity filling alternative.
Vegan Option: Use dairy-free butter, a non-dairy milk (like almond or oat milk), and a plant-based whipped cream in the filling.
Storage/Reheating
Storage: Keep the cake roll tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheating: This cake is best served chilled or at room temperature. If you prefer it warm, heat individual slices in the microwave for 10-15 seconds, but I find it’s just as delightful cold.
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FAQs
How do I prevent the cake from cracking when I roll it?
To avoid cracking, make sure to roll the cake while it’s still warm. Use a kitchen towel dusted with powdered sugar to help the cake retain its shape and to prevent sticking.
Can I make this cake roll in advance?
Yes! You can make the cake up to a day ahead, store it in the fridge, and add the decorations just before serving.
What can I use instead of heavy cream in the filling?
You could substitute the heavy cream with mascarpone cheese or coconut cream for a dairy-free option, although the texture may vary slightly.
Can I freeze the cake roll?
Yes, you can freeze the unfilled cake roll for up to 2 months. Just make sure to wrap it tightly in plastic wrap and foil. Thaw it in the fridge before adding the filling.
Can I make the filling without cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone cheese, or even Greek yogurt for a lighter alternative. The texture will be slightly different but still delicious.
Conclusion
This Christmas Cake Roll is a stunning and tasty addition to any holiday spread. With a soft, flavorful sponge and a creamy filling, it’s sure to be a crowd-pleaser. Whether you make it as a festive centerpiece or simply to enjoy with family, this dessert captures the essence of Christmas in every bite. The best part? It’s simple to make and can be customized to suit any preference. So, I highly recommend giving it a try—it’s sure to become a holiday favorite!
📖 Recipe:
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Christmas Cake Roll
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A festive Christmas Cake Roll is the perfect holiday dessert, with a fluffy, spiced sponge cake and a creamy filling. It’s easy to make, visually stunning, and full of seasonal flavors. Whether you’re hosting a Christmas party or treating yourself, this cake roll will impress guests and bring joy to the holiday season.
Ingredients
For the Cake:
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¼ cup milk
¼ cup unsalted butter, melted
Powdered sugar, for dusting
For the Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp brandy or rum (optional)
For Decoration:
Sprinkles, chocolate shavings, or powdered sugar for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add the vanilla extract and beat again to combine.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- In a small saucepan, combine the milk and melted butter, then fold it into the batter until smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Let it cool completely in its rolled shape.
- While the cake is cooling, prepare the filling. In a large bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Add brandy or rum if desired.
- Once the cake has cooled, carefully unroll it and spread the cream filling evenly across the cake. Roll it back up, without the towel.
- Transfer the cake roll to a serving platter and refrigerate for at least 1 hour to set.
- Before serving, dust with powdered sugar and garnish with sprinkles, chocolate shavings, or any other holiday decorations.
Notes
Make Ahead: You can prepare the cake a day in advance and store it in the fridge before adding decorations.
Storage: Wrap tightly in plastic wrap or store in an airtight container. It stays fresh for up to 3 days.
Freezing: You can freeze the unfilled cake for up to 2 months. Thaw in the fridge before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American, Holiday
Nutrition
- Serving Size: 10 servings
- Calories: 280 kcal
