Description
This festive Christmas Roll recipe features a light and fluffy sponge cake embedded with colorful holiday sprinkles, filled with a creamy buttercream, and topped with a luscious white chocolate glaze. Perfect for holiday celebrations, this 12-serving dessert combines vanilla and almond flavors with a fun, festive presentation.
Ingredients
Scale
Cake Batter
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated (room temperature)
- 1 teaspoon white vinegar
- ¾ cup granulated sugar (divided as ½ cup and ¼ cup)
- ¼ cup whole milk
- 1 tablespoon whole milk
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1½ tablespoons red and green holiday sprinkles
- ½ cup powdered sugar (for dusting)
Buttercream Filling
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable shortening
- 1 teaspoon clear vanilla flavor
- ½ teaspoon almond extract
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1½ tablespoons red and green holiday sprinkles
White Chocolate Topping
- 1½ cups white chocolate chips (preferably good quality like Ghirardelli)
- 3 tablespoons heavy cream
- Red, green, and white holiday nonpareil sprinkles or decorating sprinkles for garnish (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F. Line a 10x15x1 inch baking sheet with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, and salt; set aside. Using a stand mixer or handheld mixer, beat the egg whites with white vinegar on high speed until medium peaks form, gradually adding ¼ cup sugar until stiff peaks develop, about 5-7 minutes. In a separate bowl, beat the egg yolks until pale yellow, then add ½ cup sugar, ¼ cup milk, vanilla, and almond extract. Mix in half the flour mixture, then the remaining half until combined. Gently fold the egg whites into the yolk mixture in increments to maintain airiness.
- Prepare the Baking Sheet: Evenly sprinkle the red and green holiday sprinkles onto the prepared baking sheet to create a colorful base under the cake batter.
- Bake the Cake: Pour the batter gently over the sprinkles on the baking sheet and tap the pan slightly to release any air bubbles. Bake in the preheated oven for 10 to 12 minutes or until the cake is just golden and springs back lightly when touched.
- Prepare for Rolling: While the cake bakes, spread ¼ cup powdered sugar evenly on a thin tea towel. When cake is done, loosen the edges gently with a knife. Quickly invert the cake onto the sugared towel, peel off the parchment paper, and dust the surface lightly with powdered sugar. Immediately roll the cake up from the short edge using the towel to help shape and prevent cracking. Place the rolled cake on a cooling rack and let it cool completely in this rolled form.
- Make the Buttercream Filling: Beat the softened butter and vegetable shortening together until creamy. Add vanilla and almond extracts, then on low speed, gradually add powdered sugar alternating with heavy cream until fully incorporated. Increase speed and beat until the filling is smooth and fluffy.
- Fill and Chill the Cake: Carefully unroll the cooled cake. Spread the buttercream filling evenly over the surface, leaving a small border around the edges. Sprinkle red and green holiday sprinkles over the filling. Roll the cake back up gently but firmly, wrap tightly with plastic wrap, and chill in the refrigerator for 6 hours or overnight to set.
- Prepare the White Chocolate Topping: In a microwave-safe bowl, melt the white chocolate chips with heavy cream by heating for 45 seconds, stirring, then continuing in 20-second intervals until the mixture is smooth and fully melted.
- Decorate and Serve: Remove the cake roll from the plastic wrap and place it on a cooling rack lined with parchment paper. Drizzle the melted white chocolate over the cake. Sprinkle additional holiday decorating sprinkles on top as garnish. Transfer the cake to a serving plate and slice into ½ inch slices to serve.
Notes
- Ensure egg whites are whipped to stiff peaks for a light sponge texture.
- Rolling the cake while warm prevents cracking.
- Use high-quality white chocolate for the topping for the best flavor and smooth finish.
- Allow the roll to chill thoroughly for easier slicing and better flavor melding.
- Sprinkles add festive color but can be omitted if preferred.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas roll, holiday cake roll, festive dessert, buttercream roll, white chocolate topping, holiday sprinkles cake
