There’s something magical about holiday desserts that makes the season feel complete—the twinkle of lights, the scent of cinnamon in the air, and of course, a showstopping Christmas roll cake on the table. This isn’t just any dessert; it’s the kind that makes guests gasp when you slice into it, revealing those beautiful swirls of jam and cream. I still remember the first time I made one—my kitchen was a mess, powdered sugar dusted everything like snow, but that first bite? Pure holiday joy. Trust me, once you master this festive cake recipe, it’ll become your go-to holiday dessert, year after year.
Why You’ll Love This Christmas Roll Cake Recipe
Oh, where do I even start? This Christmas roll cake is the holiday hero you didn’t know you needed. First off, it’s easier than it looks—no fancy piping or layers to stack, just a simple roll with a big wow factor. The swirls of jam and cream make it look like you spent hours, but honestly? It’s mostly just whisking, spreading, and rolling. Plus, that festive spiral is practically begging to be the centerpiece of your dessert table. Whether it’s a cozy family dinner or a fancy holiday party, this cake delivers on taste and drama. And let’s be real—anything that gets oohs and aahs with minimal effort is a win in my book!
Ingredients for the Perfect Christmas Roll Cake
Now, let’s talk ingredients—because this is where the magic starts. Don’t worry, nothing too fancy here, but a few little details make all the difference. First up: eggs. Use large ones, and please, for the love of fluffy cake, let them sit out until they’re room temperature. Cold eggs just don’t whip up as nicely. Then there’s the heavy cream—keep it chilled until you’re ready to whip it, or it’ll turn into soup. And that raspberry jam? Seedless is my go-to because nobody wants crunchy bits ruining those smooth, festive swirls. Oh, and if your sugar looks clumpy, give it a quick sift—it’s worth the extra 10 seconds, I promise!
- 4 large eggs (room temp—yes, really!)
- 3/4 cup granulated sugar (clump-free is best)
- 1 tsp vanilla extract (the good stuff, not imitation)
- 3/4 cup all-purpose flour (sift it if you’re feeling fancy)
- 1 tsp baking powder (check the date—old stuff won’t lift properly)
- 1/4 tsp salt (just a pinch to balance the sweet)
- 1 cup heavy cream (straight from the fridge)
- 2 tbsp powdered sugar (for sweetening that whipped cream)
- 1/2 cup raspberry jam (seedless, unless you like surprises)
Essential Equipment You’ll Need
Okay, let’s gather our tools—nothing too wild, but a few key items will make this Christmas roll cake a breeze. You’ll need a rimmed baking sheet (mine’s a trusty half-sheet pan), parchment paper (non-negotiable for easy rolling!), and a stand mixer or hand mixer to whip those eggs and cream into fluffy perfection. A flexible spatula is your best friend for spreading batter smoothly, and a sharp knife for those picture-perfect slices. That’s it—no fancy gadgets required!
Step-by-Step Christmas Roll Cake Instructions
Alright, let’s get rolling—literally! This Christmas roll cake comes together in a few simple steps, but I’ll walk you through each one so you nail it on the first try. Trust me, once you see that perfect swirl, you’ll be hooked!
Preparing the Cake Batter
First things first: preheat that oven to 350°F (175°C) and line your baking sheet with parchment paper—no greasing needed! Now, grab your room-temperature eggs (I told you they matter!) and beat them with the sugar on high speed for a good 3-4 minutes. You’re looking for a pale, fluffy mixture that ribbons off the beaters. Add the vanilla, then gently fold in the sifted dry ingredients (flour, baking powder, salt) with a spatula. No overmixing here—just until you stop seeing flour streaks. The batter should be light and airy, like a cloud you could almost float away on!
Baking and Rolling the Cake
Pour the batter onto your prepared baking sheet and spread it evenly—I like to use an offset spatula for this, but the back of a spoon works too. Bake for 12-15 minutes until the top springs back when lightly touched. Here’s the fun part: while it’s still warm (but not scalding!), carefully lift the parchment and roll the cake up from the short end, parchment and all. This “trains” the cake to roll without cracking later. Let it cool completely like this—patience is key! I usually prop the rolled end under a kitchen towel to keep it from unrolling.
Filling and Final Assembly
Time for the best part—the filling! Unroll the cooled cake (don’t panic if it stays slightly curled) and spread a thin layer of raspberry jam, leaving about a half-inch border. Now, whip that chilled heavy cream with powdered sugar until stiff peaks form—this should take 2-3 minutes. Spread the whipped cream over the jam, again leaving a small border. Now, re-roll the cake tightly but gently, using the parchment to help guide it. Don’t worry if a little filling squishes out—that’s what napkins are for! Transfer to a platter, seam-side down, and chill for at least an hour before slicing. Pro tip: run your knife under hot water and dry it for cleaner slices. Now step back and admire your holiday masterpiece!
Tips for a Flawless Christmas Roll Cake
Listen, I’ve cracked my fair share of roll cakes (literally!) before nailing these tricks. First, room-temperature eggs are non-negotiable—cold ones won’t whip up properly, and your cake will be denser than holiday fruitcake. Second, roll that baby while it’s still warm—like, just-cool-enough-to-handle warm. This “muscle memory” prevents those heart-breaking cracks when you add filling later. And oh! Always chill before slicing—an hour in the fridge firms up the cream so you get those Instagram-worthy spirals. Bonus tip? Dust with powdered sugar right before serving so it looks freshly snow-dusted. You’re welcome!
Ingredient Substitutions and Variations
Don’t stress if you’re missing an ingredient—this Christmas roll cake is seriously flexible! Swap the raspberry jam for strawberry or apricot if that’s what’s in your pantry (bonus points for warming it slightly to make spreading easier). Feeling chocolatey? Replace 2 tablespoons of flour with cocoa powder for a festive Yule log vibe. Not a fan of whipped cream? Cream cheese frosting works wonders here too—just thin it with a splash of milk so it rolls smoothly. The best part? No matter what twists you add, it’ll still look (and taste!) like holiday magic.
Serving and Storing Your Holiday Dessert
Oh, the grand finale! When it’s time to serve your Christmas roll cake, dust the top with a soft snowfall of powdered sugar—it makes all those beautiful swirls pop. Fresh berries on the side add a festive touch, and honestly, they make you look like a pastry pro. Store any leftovers (ha, as if!) in the fridge for up to 3 days, loosely covered with plastic wrap. The cake stays surprisingly moist, though I can’t promise it’ll last that long!
Christmas Roll Cake Nutrition Information
Okay, let’s be real—this is a holiday dessert, not a salad! But since folks always ask, here’s the scoop: each slice of this Christmas roll cake clocks in around 280 calories, with that dreamy swirl of cream and jam accounting for most of the sweetness. Keep in mind, these numbers can vary depending on your exact ingredients (especially the jam and cream brands). A slice gives you 4g of protein to balance things out slightly—not that anyone’s counting calories when there’s festive cake involved!
FAQs About Christmas Roll Cakes
Got questions? I’ve got answers! Here are the holiday dessert dilemmas I hear most often—and my tried-and-true solutions:
“Help! My cake always cracks—what am I doing wrong?”
Roll it while warm, friend! That initial roll with the parchment paper acts like muscle memory for the cake. Also, don’t overbake—12-15 minutes is usually perfect. If you do get a small crack? Just position it on the bottom when serving—no one will know!
“Can I make this Christmas roll cake ahead?”
Absolutely! You can freeze the unfilled cake roll for up to a month (wrap it tightly in plastic). Thaw, then add fresh whipped cream and jam when ready to serve. The assembled cake keeps beautifully in the fridge for 3 days—just not much longer or the cream might weep.
“What if I don’t have a stand mixer?”
No problem! A hand mixer works just fine—I’ve even whisked the eggs by hand in a pinch (though your arm might protest). Just beat the eggs and sugar until they’re pale and thick enough to leave ribbons when you lift the whisk.
“Can I use something besides raspberry jam?”
Of course! This festive cake is your canvas. Lemon curd, chocolate ganache, or even spiced apple butter make delicious alternatives. Just keep the layer thin—too much filling makes rolling tricky. My aunt swears by a thin layer of Nutella with the whipped cream!
Share Your Holiday Creation
Did your Christmas roll cake turn out as magical as you hoped? I’d love to see it! Snap a photo of your festive swirls and tag me—or leave a comment below with your best holiday baking tips. Nothing makes me happier than seeing your kitchen triumphs (even the funny first-attempt stories!). Now go enjoy that well-earned slice—you’ve earned it!
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5 Unmissable Christmas Roll Cake Recipe Tips for the Perfect Holiday Dessert
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive Christmas roll cake recipe perfect for holiday desserts.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat eggs and sugar until fluffy. Add vanilla extract.
- Sift flour, baking powder, and salt into the egg mixture. Fold gently.
- Spread batter evenly on the baking sheet. Bake for 12-15 minutes.
- Let the cake cool slightly, then roll it with parchment paper. Set aside.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Unroll the cake, spread raspberry jam, then whipped cream.
- Roll the cake tightly without parchment. Chill for 1 hour before serving.
Notes
- Use room-temperature eggs for better volume.
- Roll the cake while warm to prevent cracking.
- Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: christmas roll cake, holiday dessert, festive cake recipe