This Christmas Vanilla Roll Cake brings festive cheer to your holiday table with its airy vanilla sponge and silky whipped cream filling rolled into a stunning yule log–inspired dessert. Its delicate sweetness and elegant appearance make it the unmissable centerpiece of any Christmas gathering.
Why You’ll Love This Recipe
* Show-stopping presentation perfect for holiday dinner tables and cookie exchanges.
* Feather-light vanilla sponge that rolls without cracking—no special technique required.
* Ready in under 50 minutes, ideal for last-minute festive baking.
* Whipped cream filling with just three ingredients—so easy and crowd-pleasing.
* Customizable decorations: fresh berries, rosemary sprigs, powdered sugar snow, you name it.
* Make-ahead dessert: bake today, assemble tomorrow for maximum flavor.
* Gluten-free and vegan variations available (see Variations).
* Inspired by classic yule log traditions with a modern vanilla twist.
Ingredients
* 4 large eggs, room temperature (organic if possible)
* 1/2 cup granulated sugar
* 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
* 3/4 cup all-purpose flour, sifted
* 1 teaspoon baking powder
* Pinch of fine salt
* 1 cup heavy whipping cream, chilled (keep bowl cold for best whipping)
* 2 tablespoons powdered sugar
* 1/2 teaspoon pure vanilla extract
* 1/4 cup raspberry jam (optional swirl)
* Fresh raspberries or cranberries and rosemary sprigs, for garnish
Directions
1. Preheat and Prep Pan
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly‐roll pan with parchment paper, leaving a 1-inch overhang to help lift the cake later.
- Beat Eggs and Sugar
In a large bowl, whisk 4 eggs and 1/2 cup sugar on high speed for 5 minutes, until pale, thick, and ribbon-like—this aerates the sponge for a perfect roll. - Add Vanilla
Gently stir in 1 teaspoon vanilla extract, folding just until combined to preserve airiness. - Fold in Dry Ingredients
Sift together 3/4 cup flour, baking powder, and a pinch of salt. Fold into the egg mixture in three additions using a spatula—stop as soon as streaks disappear. - Bake the Sponge
Spread batter evenly in the prepared pan. Bake 10–12 minutes, until lightly golden and the surface springs back to the touch. - Roll the Hot Cake
While still warm, invert cake onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll cake with the towel from the short end; let cool completely on a wire rack. - Whip the Filling
In a chilled bowl, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla to stiff peaks. For extra stability, whisk in 1 teaspoon gelatin dissolved in 1 tablespoon warm water. - Unroll and Fill
Carefully unroll cooled cake, spread a thin layer of jam if using, then evenly dollop whipped cream over the surface—leave a 1/2-inch border. - Reroll and Chill
Gently re-roll without the towel, wrap tightly in plastic, and refrigerate 20 minutes to set shape. - Decorate and Serve
Unwrap, dust with powdered sugar “snow,” top with fresh berries and rosemary sprigs, slice, and serve chilled or at room temperature.
Servings & Timing
Makes 8–10 slices
Prep Time: 15 minutes prep, 12 minutes bake, 20 minutes chilling—about 47 minutes total
Variations
* Chocolate Twist: Add 2 tablespoons unsweetened cocoa to the dry ingredients.
* Lemon Meringue: Swap vanilla extract for lemon zest and fill with lemon curd.
* Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
* Vegan Roll: Replace eggs with 1/2 cup aquafaba and use coconut whipped cream.
* Peppermint Swirl: Stir 1 teaspoon peppermint extract into the whipped cream.
* Red Velvet: Add red food coloring and 1 tablespoon cocoa powder for a festive hue.
Storage & Reheating
Store wrapped in plastic wrap in the refrigerator for up to 2 days—this keeps the sponge moist and the filling stable. For longer storage, freeze slices in an airtight container for up to 1 month; thaw in the fridge 4 hours before serving. No reheating needed—best served chilled or at room temperature.
FAQs
1. Can I make the sponge ahead of time?
Yes—bake and roll the sponge, then store it wrapped in plastic at room temperature up to 24 hours before filling.
- Why did my cake crack when rolling?
If the sponge cools fully before rolling, it can crack—roll it warm (but not hot) for flexibility. - Can I use stabilized whipped cream?
Absolutely—stabilized cream holds its shape longer, perfect for elaborate decorations. - Is buttercream an option?
Yes, Swiss or Italian meringue buttercream works beautifully, just pipe a thin border to contain it. - How can I prevent the filling from leaking?
Leave a small border around the edges and don’t overfill; chilling also firms the roll before slicing. - Can I substitute jam for chocolate spread?
Definitely—tuck a thin layer of Nutella or melted chocolate ganache for a richer twist. - What’s the best way to slice without sticking?
Chill well, then use a sharp knife dipped in hot water and wiped dry between cuts. - Can I double the recipe?
Yes—use two pans or bake in batches, then assemble onto a single large board for serving.
Conclusion
This Christmas Vanilla Roll Cake is a breeze to bake yet delivers a festive showstopper that melds classic yule log charm with a light vanilla profile. Customizable, make-ahead friendly, and endlessly adaptable, it’s sure to delight everyone at your holiday table. Try it this season, share your decorating ideas in the comments, and explore our other festive recipes—like Peppermint Bark Brownies and Gingerbread Cookie Sandwiches—for even more holiday sweets inspiration!
Christmas Vanilla Roll Cake
Ingredients
- 4 large eggs room temperature, organic if possible
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
- 3/4 cup all-purpose flour sifted
- 1 teaspoon baking powder
- pinch salt fine
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup raspberry jam optional swirl
- fresh raspberries or cranberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk 4 eggs and 1/2 cup granulated sugar on high speed for 5 minutes, or until the mixture is pale, thick, and ribbons form when you lift the whisk.
- Gently stir in 1 teaspoon of pure vanilla extract until just combined, being careful not to deflate the batter.
- Sift together 3/4 cup flour, 1 teaspoon baking powder, and a pinch of salt, then fold into the egg mixture in three additions, using a spatula to keep the batter airy.
- Spread the batter evenly in your prepared pan and bake for 10–12 minutes, or until the top is lightly golden and springs back when touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment; roll the cake and towel together from the short end and let it cool on a wire rack.
- In a chilled bowl, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract to stiff peaks, using an electric mixer for best results.
- Carefully unroll the cooled cake, spread a thin layer of raspberry jam if using, then dollop and evenly spread the whipped cream over the surface.
- Gently re-roll the cake without the towel, wrap in plastic, and refrigerate for at least 20 minutes to set the shape.
- Unwrap, dust with powdered sugar, top with fresh berries and sprigs of rosemary, slice, and serve chilled or at room temperature.
