Holiday Christmas Roll Cake from Table for Seven
  • Christmas Roll Cake

    Dec 18th • Posted in Cakes

    Christmas Roll Cake from Table for Seven

    Fun, festive and just in time for Christmas!

    Christmas Roll Cake from Table for Seven

    My youngest has become my everyday baking partner. He simply adores being in kitchen. Not sure where he gets that from 😉

    Last week, we made this cake together, just in time for Christmas!

    This is a simple roll cake that starts with a cake mix. Now, I did attempt to make this with my vanilla roll cake recipe and it did not turn out well.  Once I mixed the batter with the food coloring, it deflated. So, we went with a cake mix instead. Worked like a charm!

    Then, the filling is just a basic whipped cream with vanilla. Pretty darn tasty.

    Perfectly fun and festive for the holiday season!

    Enjoy 🎅🏻

    Christmas Roll Cake from Table for Seven

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    Christmas Roll Cake from Table for Seven

    Christmas Roll Cake

    • Author: Erin Table for Seven
    • Prep Time: 2:00
    • Cook Time: 00:10
    • Total Time: 2 hours 10 minutes
    • Yield: Serves: 6-8

    Description

    Fun, festive and just in time for Christmas!


    Ingredients

    FOR CAKE:

    • 1 box- vanilla or white cake mix
    • 6 eggs
    • 1/4 cup water
    • 1/4 cup canola oil
    • 1/4 cup plain Greek yogurt ( or sour cream)
    • red food gel coloring
    • green food gel coloring
    • powdered sugar, for rolling cake

    FOR FILLING:

    • 1 1/4 cup whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla

    Instructions

    FOR CAKE:

    1. Preheat oven to 350 degrees. Line a 15 x 10 flat rimmed baking sheet with parchment paper.
    2. In a mixing bowl, beat eggs until thick and doubled in volume. Approx 5 minutes.
    3. Then, add in cake mix, oil, yogurt, water. Beat on low for 30 seconds, then, on high for 1 minute.
    4. Divide batter into two separate bowls. Add red food coloring to one bowl, green to the second. Mix until batter is fully colored to desired level of color.
    5. Using a piping bag, pipe batter diagonally on to prepared pan, alternately colors to create a pattern. If you do not have a piping bag, a large plastic freezer/food storage bag be used. Add the batter into the storage bag and cut a small hole in one corner of the bag.
    6. Bake for 8-10 minutes or until cake springs back when touched. Let cake cool just for 5 minutes. You still want it to be warm, but, don’t burn yourself.
    7. Dust the top of your cake with powdered sugar and then, cover with a clean, dry dish towel.
      Place a second baking sheet on top of dish towel. Then, flip cake over. This will remove the cake from the pan.
    8. Take off parchment paper and dust cake with powdered sugar.
    9. Roll cake (from 10 inch side) into towel.
      Let cake cool for 30 minutes to an hour before adding filling.

    FOR FILLING:

    1. In a mixing bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.
      Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly.
    2. Refrigerate cake for 1 hour before serving.

     


    Notes

    • This recipe is enough batter for two (2) roll cakes. Each cake serves 6-8.
    • Prep time includes fridge time.

    DON’ T FORGET! PIN THIS RECIPE FOR LATER!

    THIS POST CONTAINS AFFILIATE LINKS. SEE Disclosure.


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