Christmas Cake Roll

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 527kcal

This Christmas cake roll is a festive, fluffy showstopping dessert that’s easier than it looks—perfect for the holidays!

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.

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.