Vanilla Christmas Roll Cake

Vanilla Christmas Roll Cake: The Only Recipe You’ll Ever Need

Imagine transforming your holiday table into a festive wonderland with the Vanilla Christmas Roll Cake, a show-stopping dessert that brings joy and warmth to every gathering. This recipe, perfect for novice bakers and seasoned pros alike, features a fluffy sponge cake rolled with creamy vanilla buttercream, adorned with vibrant red and green sprinkles and a luscious white chocolate drizzle. As the holidays approach, this Vanilla Christmas Roll Cake stands out for its foolproof rolling technique, ensuring a crack-free, picture-perfect result every time. Originating from Chef Mia’s creative kitchen, it’s the ultimate festive treat that combines simplicity with elegance, making it a must-try for anyone seeking holiday magic.

The Vanilla Christmas Roll Cake tantalizes the senses with its soft, airy texture that melts in your mouth, paired with the rich, velvety vanilla buttercream that delivers a burst of sweet, creamy flavor. Aromas of vanilla extract fill the air as the cake bakes, evoking memories of childhood Christmases and family traditions. The festive red and green sprinkles add a playful crunch, while the white chocolate drizzle provides a smooth, decadent finish that balances the lightness of the sponge. Every bite is a harmonious blend of holiday spices and pure indulgence, leaving you craving more of this delightful dessert.

What sets this Vanilla Christmas Roll Cake recipe from exorecipes.com apart is our commitment to making it the most reliable and innovative version online, drawing from Chef Mia’s expertise and extensive testing. You’ll discover the Chef’s Secret to achieving that impeccable, crack-resistant roll, along with tips that guarantee success in your kitchen. In this comprehensive guide, we’ll cover everything from ingredient selection to storage, empowering you to create a masterpiece that’s not only delicious but also visually stunning for your holiday celebrations.

Why This Vanilla Christmas Roll Cake Recipe is a Game-Changer

The Chef’s Secret to this Vanilla Christmas Roll Cake lies in the precise technique of rolling the cake while it’s still warm, which prevents cracking and ensures a perfect, tight spiral every time. This method, combined with the addition of Wilton batter bits for a festive burst of color and texture, elevates the cake from ordinary to extraordinary. By folding in these bits just before baking, we create a delightful surprise in every slice, making your Vanilla Christmas Roll Cake not just a dessert but a holiday conversation starter.

Unbeatable Texture: The science behind this cake’s fluffy yet sturdy sponge comes from carefully whisking the eggs and sugar to incorporate air, which helps the cake rise evenly in the oven. Sifting the cake flour and cornstarch ensures a light crumb, while the egg whites beaten to stiff peaks add extra volume and stability, resulting in a roll that’s moist and resilient without being dense.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchens to guarantee consistent results, even for beginners. With clear instructions and pro tips at every step, you’ll avoid common pitfalls and achieve professional-quality results, making this the go-to Vanilla Christmas Roll Cake recipe that home cooks can trust.

Ingredient Spotlight: Quality Makes the Difference

Eggs: These are the foundation of the sponge’s light and airy texture. Two whole eggs and three egg yolks provide richness and structure, while binding the ingredients together for a cohesive cake. Always use fresh, room-temperature eggs for better volume when whisking; substitutes like flax eggs can work for vegan versions, but they may alter the fluffiness.

Sugar: With 1/2 cup of granulated sugar in the batter and an additional tablespoon for the egg whites, sugar not only sweetens but also helps create that signature airy foam. Opt for pure cane sugar for the best flavor; if you’re watching your intake, a sugar substitute like erythritol can be used, though it might slightly change the texture.

Vanilla Extract: A teaspoon of pure vanilla extract infuses the cake with warm, aromatic notes that define this Vanilla Christmas Roll Cake. Quality matters here—choose pure extract over imitation for authentic flavor that shines through; if unavailable, vanilla bean paste is a great alternative for a more intense taste.

Cake Flour: Sifted cake flour (1/3 cup) is key for a tender crumb, as its lower protein content prevents gluten development. Use high-quality, finely milled flour; all-purpose flour can substitute in a pinch, but mix it with cornstarch to mimic the effect and maintain the cake’s delicate structure.

Cornstarch: Adding 3 tablespoons of cornstarch helps keep the cake light and prevents it from becoming tough. It’s essential for the right consistency; arrowroot powder is a good gluten-free substitute that works similarly without compromising the texture.

Wilton Batter Bits: These 1/4 cup red and green bits add a festive pop of color and slight crunch, making your Vanilla Christmas Roll Cake visually appealing. They’re specifically designed for baking, so they don’t bleed; if you can’t find them, use holiday sprinkles, but add them carefully to avoid sogginess.

Butter: One cup of room-temperature butter forms the base of the creamy buttercream, providing richness and a smooth spread. High-fat butter ensures the best flavor and consistency; for a dairy-free option, vegan butter works, but it may need slight adjustments for the perfect creaminess.

Powdered Sugar: Three cups of powdered sugar sweeten and thicken the buttercream; sifting it prevents lumps for a silky finish. If you’re opting for a lower-sugar version, confectioners’ sugar alternatives exist, but they might require more cream to achieve the desired consistency.

Heavy Cream: 1 to 3 teaspoons of heavy cream adjust the buttercream’s thickness, making it easy to spread. Fresh cream yields the creamiest results; non-dairy alternatives like coconut cream can substitute for a vegan twist, ensuring the frosting remains pipeable.

Sprinkles and White Chocolate: Red and green sprinkles (3-4 tablespoons) and 4 ounces of white chocolate add the final festive touch. Choose high-quality white chocolate for a smooth melt; colored sanding sugar can replace sprinkles if needed, enhancing both taste and presentation.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 375°F (190°C) and lining a 10×15-inch jelly roll pan with greased parchment paper. This step ensures even baking and easy removal of the cake. Whisk together 2 eggs, 3 egg yolks, and 1/2 cup sugar in a bowl until the mixture is light and fluffy, about 2-3 minutes; then stir in 1 teaspoon vanilla extract. Next, gently fold in the sifted 1/3 cup cake flour and 3 tablespoons cornstarch, followed by 1/4 cup red and green Wilton batter bits.

Pro Tip: Sift the flour and cornstarch twice for maximum lightness, as this helps incorporate air and prevents lumps, ensuring your Vanilla Christmas Roll Cake has a perfect rise.

Step 2: Whip the Egg Whites

In a separate clean bowl, beat 2 egg whites until they form soft peaks, then gradually add 1 tablespoon sugar and continue beating until stiff peaks form. Carefully fold this meringue into the egg yolk mixture using a spatula, making sure not to deflate the batter.

Common Mistake to Avoid: Overmixing the egg whites into the batter can cause it to lose volume, resulting in a dense cake; fold gently in a figure-eight motion to preserve the air bubbles for that fluffy texture.

Step 3: Bake the Cake

Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched. Immediately after removing from the oven, roll the cake up with the parchment paper while it’s still hot and let it cool completely on a wire rack.

Pro Tip: Rolling the cake while hot is crucial for the foolproof festive roll, as it trains the cake to hold its shape without cracking—use a clean kitchen towel if needed for extra support.

Step 4: Prepare the Buttercream

In a large bowl, beat 1 cup butter at room temperature until creamy, then gradually add 3 cups powdered sugar, mixing until smooth. Stir in vanilla extract and 1 to 3 teaspoons heavy cream to reach your desired consistency, and fold in 3 to 4 tablespoons red and green sprinkles.

Common Mistake to Avoid: Adding too much cream at once can make the buttercream too runny; add it a teaspoon at a time and check the texture to ensure it’s spreadable for easy application.

Step 5: Assemble and Decorate

Once cooled, unroll the cake gently, spread the buttercream evenly over the surface, and re-roll it tightly. Melt 4 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, then drizzle it over the rolled cake and top with additional red and green sprinkles for decoration.

Pro Tip: For a polished look, chill the rolled cake for 15 minutes before drizzling the white chocolate, as this sets the buttercream and makes the drizzle adhere better.

Serving & Presentation

To serve your Vanilla Christmas Roll Cake, slice it into generous 1-inch pieces using a sharp serrated knife for clean cuts that showcase the beautiful swirl. For an impressive presentation, arrange the slices on a festive platter garnished with fresh mint leaves or edible gold dust, enhancing the holiday theme. Complement this dessert with a warm cup of spiced coffee or hot cocoa to balance the sweetness, making it ideal for holiday parties or as a finale to a Christmas dinner.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the cake sponge up to 2 days in advance by baking and rolling it, then store it wrapped in plastic wrap in the refrigerator. Assemble with buttercream and decorations on the day of serving for the freshest taste; you can also make the buttercream ahead and store it in an airtight container for up to 3 days.

Storing Leftovers: Wrap any remaining cake tightly in plastic wrap and place it in an airtight container; refrigerate for up to 3 days to maintain moisture. For longer storage, freeze the sliced cake for up to 2 months, ensuring it’s well-sealed to prevent freezer burn.

The Best Way to Reheat: To restore the original texture, thaw frozen slices in the refrigerator overnight, then let them sit at room temperature for 30 minutes. Avoid microwaving to prevent sogginess; instead, warm gently in a 300°F oven for 5-10 minutes to refresh the flavors without melting the decorations.

Frequently Asked Questions (FAQ)

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Vanilla Christmas Roll Cake

• Author: Chef mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 1 roll cake (10 servings) 1x
• Method: Dessert
• Cuisine: American

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Description

Embrace the holiday spirit with this enchanting Vanilla Christmas Roll Cake, a festive delight that captures the essence of Christmas cheer. Perfect for holiday gatherings, this visually stunning cake features soft, fluffy sponge rolled with creamy vanilla buttercream and festively adorned with holiday sprinkles and a drizzle of white chocolate.

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Ingredients

Scale 1x2x3x

• 2eggs
• 3egg yolks
• 1/2 cup(100 grams) sugar
• 1 teaspoonvanilla extract
• 1/3 cup(30 grams)cake flour, sifted
• 3 tablespoons(30 grams) cornstarch
• 1/4 cupred & green Wilton batter bits
• 2egg whites
• 1 tablespoonsugar
• 1 cupbutter, at room temperature
• 3 cups(360 grams) powdered sugar
• 1to3teaspoons heavy cream
• 3to4tablespoons red and green sprinkles
• 4 ounceswhite chocolate
• Additional red and green sprinkles for decoration

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Instructions

1. Preheatovento 375°F (190°C). Prepare a 10×15-inch jelly roll pan with greasedparchment paper.
2. Whisk2 eggs, 3 egg yolks, and 1/2 cup sugar until light. Add vanilla extract. Fold in siftedcake flourand cornstarch. Mix in Wilton batter bits.
3. In a separate bowl, beat 2 egg whites to soft peaks, add 1 tablespoon sugar, and beat to stiff peaks. Fold into the batter.
4. Spread batter evenly in the pan. Bake for 12-15 minutes. Roll cake with parchment while hot, and cool.
5. For buttercream, beat butter, add powdered sugar, vanilla, and cream to desired consistency. Mix in sprinkles.
6. Unroll cake, spread buttercream, re-roll. Melt white chocolate, drizzle over cake, and top with sprinkles.

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Notes

Ensure all ingredients are at room temperature to achieve the best texture. Roll the cake while it’s warm to prevent cracking. Decorate with personalized holiday touches to add festive flair.

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Nutrition

• Calories: 350
• Sugar: 28
• Fat: 16
• Carbohydrates: 49
• Protein: 4