This Christmas tree cake roll is the ultimate holiday showstopper. I still remember the first time I made it—my kitchen smelled like pure Christmas magic, and the look on everyone’s faces when I sliced into it was priceless. With a fluffy white cake, sweet whipped cream filling, and festive red and green decorations, it’s not just a dessert—it’s a centerpiece. And the best part? It’s way easier than it looks!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 This Christmas roll is easier than it looks!
This Christmas Swiss roll is as festive as it gets—a light, fluffy cake wrapped around a creamy whipped filling, all dressed up in classic holiday colors. I’ve made this for family gatherings, and not only does it look impressive, but it also disappears in minutes. Seriously. It’s the dessert everyone will be asking for next year!
- Minimal effort. This recipe takes the stress out of holiday baking. Using a cake mix as the base saves time and ensures consistent results every time!
- Perfect holiday dessert. It’s a guaranteed crowd-pleaser at Christmas gatherings. Its light, fluffy texture and creamy filling make it a hit with kids and adults alike.
- Holiday-themed colors. The festive red, green, and white colors make it a showstopping centerpiece for your dessert table!
📋 Ingredients and notes
To make this Christmas cake roll, you’ll need a white cake mix, heavy whipping cream, eggs, powdered sugar, vegetable oil, water, candy melts, green sugar sprinkles, and Christmas sprinkles.
Variations & Substitutions
- White cake mix. Using a cake mix makes it super easy to make this cake roll. You can also use a vanilla cake mix or yellow cake mix.
- Heavy whipping cream. For the frosting. It should be cold to whip properly. Substitute with coconut cream, whipped cream cheese, or mascarpone.
- Powdered sugar. For the frosting. You can make it from scratch by blending granulated sugar with a bit of cornstarch.
- Candy melts. You can use different colors to decorate the cake. You can also use white chocolate chips and add a drop of food coloring.
- Sprinkles. I used Christmas-themed sprinkles and green sprinkles to decorate the cake. Feel free to use colored sugar, edible glitter, crushed candy cane, or peppermints.
📖 How to make holiday swiss roll
Step 1:
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 2:
Beat the eggs in a large mixing bowl with an electric mixer on high speed for exactly 6 minutes.
Step 3:
Whisk the cake mix, vegetable oil, and water to the eggs. Mix until just combined. Pour the cake batter onto the prepared pan and spread evenly to the edges using a spatula.
Step 4:
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.
Step 5:
Starting from one short side, gently roll the cake into the towel. Place seam-side down and set aside to cool completely.
Step 6:
In a large bowl, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
Step 7:
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.
Step 8:
Frost the outside of the cake with the remaining whipped cream, smoothing it with an offset spatula. Sprinkle green sugar sprinkles over the top.
Step 9:
Melt the red candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Step 10:
Transfer the melted candy into a piping bag or zip-top bag with the tip cut off. Drizzle over the cake.
Shruthi’s Top Tip
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.
- Use a light touch when unrolling the cake after it cools to prevent it from tearing.
- Whip the cream filling to stiff peaks for a firm texture that holds its shape inside the roll.
- Chill the filled cake roll before decorating to make it easier to frost and drizzle.
- Smooth the whipped cream frosting with an offset spatula for a polished finish.
- Melt the red candy melts in short bursts and stir well to avoid overheating and clumping.
- Let the red drizzle cool slightly before piping it on the cake to prevent it from running too much.
- Use festive sprinkles sparingly to keep the decorations from overpowering the elegant red and green design.
👩🏽🍳 Troubleshooting FAQs
Absolutely! Chocolate or vanilla cake mix works just as well and adds a fun twist to the dessert.
Make sure to roll the cake while it’s warm and pliable. Also, don’t skip whipping the eggs for the full 6 minutes.
Microwave them in 30-second intervals, stirring well after each burst to prevent overheating.
Yes, you can make the cake roll a day in advance and store it in the fridge. Decorate it just before serving for the freshest look.
Chill the mixing bowl and beaters before whipping the cream to help it reach stiff peaks faster. Add a touch more powdered sugar if needed for stability.
🍴 How to serve Christmas roll cake
This holiday roll is a delicious dessert for Christmas parties and gatherings! Serve it slightly chilled or at room temperature. You can add a dusting of powdered sugar or drizzle the top of the cake with melted chocolate for extra flair!
🍴Storage and reheating suggestions
Store leftover cake roll slices in an airtight container in the refrigerator for 2-3 days. You can also wrap it in a plastic wrap to prevent it from drying out. You can serve it chilled or leave it out at room temperature. You can also freeze the cake. Thaw it in the refrigerator overnight before serving.
🍴 More Christmas desert recipes
If you like this recipe, check out my other Christmas desserts:
Snickerdoodles
Peppermint Dip
Linzer Cookies
Grinch Dip
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Christmas Cake Roll
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
