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Christmas Roll Cake

Christmas Roll Cake from Table for Seven

Christmas Roll Cake! Fun, festive and just in time for Christmas!

Christmas Roll Cake from Table for Seven

Ingredients Needed:

  • Vanilla cake mix
  • Eggs
  • Water
  • Oil
  • Plain Greek yogurt
  • Red and Green gel food coloring
  • Powdered sugar
  • Whipping cream

Vanilla Cake Mix: Any brand or vanilla/butter/white variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.

Plain Greek Yogurt: If desired, it can be replaced with sour cream.

Oil: Use a neutral tasting oil. Canola, sunflower or vegetable oil will all work.

Christmas Roll Cake from Table for Seven

How to Make:

  • Preheat your oven and line TWO 15 x 10 flat rimmed baking sheets with parchment paper.
  • Make batter. Then, divided batter into two separate bowls. Tint one bowl with green food coloring, the other with red.
  • With a piping bag, pipe the batter diagonally on top your prepared pan. Alternating between the two colors. Repeat with the second pan.
  • Tip: If you do not have a piping bag, a large plastic freezer/food storage bag can be used. Add the batter into the storage bag and cut a small hole in one corner of the bag.
  • Bake.
  • Remove from oven and let the cakes cool for just 5 minutes.
  • Sprinkle the top of your cake with powdered sugar, then, cover with a clean cloth.
  • Place a second, larger flat rimmed baking sheet on top of the towel and carefully flip the cake over. This will remove the cake from the pan.
  • Remove the parchment paper. Then, roll the warm cake into the dishtowel ( from the 10 inch side). Repeat with second pan.
  • Let it cool completely.
  • Make whipped cream filling.
  • Once the cakes are cooled, carefully, unroll and spread with the whipped cream filling.
  • Roll the cake back up tightly and refrigerate for an hour before serving.

Note:

  • Yes, this batter will make two roll cakes, if the batter is baked in 15 x 10 flat rimmed baking sheets. If you use a larger pan, you may get just one cake and may have to adjust your baking time.

More Christmas Treats:

Yield: Serves: 6-8

Christmas Roll Cake

Christmas Roll Cake from Table for Seven

Fun, festive and just in time for Christmas!

Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes

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.
  2. Carefully, unroll cake from the towel. Spread frosting. Then, re-roll tightly.
  3. 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 513Total Fat: 35gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 251mgSodium: 159mgCarbohydrates: 40gFiber: 0gSugar: 35gProtein: 10g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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