Christmas Cake Roll
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Christmas Cake Roll
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This Christmas cake roll is a festive, fluffy showstopping dessert that’s easier than it looks—perfect for the holidays!
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Ingredients
- 6 eggs
- 15.25 oz white cake mix
- ¼ cup vegetable oil
- ¼ cup water
- 3 cups heavy whipping cream
- 2 cups powdered sugar a little more for dusting
- green sugar sprinkles
- 1 cup red candy melts
- Christmas sprinkles optional
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Beat the eggs in a large mixing bowl with an electric mixer on high speed for exactly 6 minutes.
- Add the cake mix, vegetable oil, and water to the eggs. Mix until just combined.
- Pour the batter onto the prepared pan and spread evenly to the edges using a spatula.
- Bake for about 15 minutes, or until the cake springs back when lightly touched.
- Dust a clean kitchen towel lightly with powdered sugar.
- Invert the warm cake onto the prepared towel and carefully peel off the parchment paper.
- Starting from one short side, gently roll the cake into the towel. Place seam-side down and set aside to cool completely.
- In a large bowl, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Unroll the cooled cake gently. Spread most of the whipped cream evenly over the cake. Add Christmas sprinkles if desired.
- Roll the cake back up tightly and place it seam-side down on a serving plate.
- Frost the outside of the cake with the remaining whipped cream, smoothing it with an offset spatula.
- Sprinkle green sugar sprinkles over the top.
- Melt the red candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Transfer the melted candy into a piping bag or zip-top bag with the tip cut off. Drizzle over the cake.
- Slice and serve. Store leftovers in an airtight container in the refrigerator for up to a few days.
Notes
- You can use any flavor cake mix you like. You can also add extracts to the whipped cream.
- Whip the eggs for a full 6 minutes—this is crucial for creating the fluffy texture of the cake roll.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking when you roll it.
- Roll the cake while it’s still warm to avoid cracks; once it cools, it becomes less pliable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can use any flavor cake mix you like. You can also add extracts to the whipped cream.
- Whip the eggs for a full 6 minutes—this is crucial for creating the fluffy texture of the cake roll.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking when you roll it.
- Roll the cake while it’s still warm to avoid cracks; once it cools, it becomes less pliable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
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Calories
5829kcal
(291%)
Carbohydrates
613g
(204%)
Protein
71g
(142%)
Fat
353g
(543%)
Saturated Fat
189g
(945%)
Polyunsaturated Fat
49g
Monounsaturated Fat
91g
Trans Fat
2g
Cholesterol
1789mg
(596%)
Sodium
3571mg
(149%)
Potassium
1315mg
(38%)
Fiber
5g
(20%)
Sugar
438g
(876%)
Vitamin A
11921IU
(238%)
Vitamin C
4mg
(4%)
Calcium
1570mg
(157%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 5829 kcal
% Daily Value*
| Calories | 5829kcal | 291% |
| Carbohydrates | 613g | 204% |
| Protein | 71g | 142% |
| Fat | 353g | 543% |
| Saturated Fat | 189g | 945% |
| Polyunsaturated Fat | 49g | 288% |
| Monounsaturated Fat | 91g | 455% |
| Trans Fat | 2g | 100% |
| Cholesterol | 1789mg | 596% |
| Sodium | 3571mg | 149% |
| Potassium | 1315mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 438g | 876% |
| Vitamin A | 11921IU | 238% |
| Vitamin C | 4mg | 4% |
| Calcium | 1570mg | 157% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
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