Festive Christmas Vanilla Roll Cake

Making Christmas Vanilla Roll Cake became a little holiday miracle during our annual neighborhood tree-trimming brunch. Every year, a group of us gathers at Lena’s house she has the tallest spruce and the warmest kitchen.

This past December, we had fresh snow outside, a makeshift hot cocoa bar in the living room, and three generations elbow-to-elbow trying to assemble a spread that looked as cheerful as it tasted. While others tackled quiches and cinnamon rolls, I took on dessert duty and brought my cake pan, eggs, and a bold plan to make something light, creamy, and festive.

Ava, who’s nine and fiercely opinionated about frosting, helped whip the cream while her dad Julian carefully zested powdered sugar over a towel for the cake flip. People hovered, curious, as I rolled the sponge while it was still warm, creating a soft curl that held its shape beautifully.

Someone added red and green sprinkles just before slicing, and I didn’t even have to ask because Christmas Vanilla Roll Cake has a way of inviting people in. Light as air and not overly sweet, it balanced the richness of the brunch with a soft sponge and whipped vanilla center that had even the skeptics asking for seconds.

Watching it disappear slice by slice while the tree lights glowed and someone played “Silver Bells” on a slightly out-of-tune keyboard, I knew this recipe had earned a permanent place in my December traditions. It wasn’t just dessert it was the ribbon that tied that morning together.

Short Description

Christmas Vanilla Roll Cake is a soft sponge rolled with lightly sweetened vanilla whipped cream and topped with powdered sugar or festive sprinkles a perfect holiday showstopper.

Key Ingredients

For the Cake

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For the Whipped Cream Filling

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Optional Garnish

• Sprinkles or powdered sugar for dusting

Tools Needed

• 15×10-inch jelly roll pan
• Stand mixer or hand mixer
• Mixing bowls
• Sifter or fine-mesh sieve
• Offset spatula
• Clean kitchen towel
• Parchment paper
• Plastic wrap

Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it covers the edges for easy removal.

Step 2: Beat the Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture becomes thick, pale, and airy. Mix in the vanilla extract.

Step 3: Fold in Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Sift the dry ingredients over the egg mixture and fold in gently with a spatula to maintain the airiness.

Step 4: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 15–20 minutes, or until the cake is golden and springs back lightly when touched in the center.

Step 5: Roll the Cake

Let the cake cool for 5 minutes in the pan. Dust a clean towel with powdered sugar and carefully invert the cake onto it. Peel off the parchment paper. Starting at the short end, gently roll the cake up in the towel and let it cool completely.

Step 6: Make the Whipped Cream

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

Step 7: Fill and Roll

Unroll the cooled cake and spread the whipped cream evenly across the surface. Roll the cake back up without the towel, keeping it snug but not too tight.

Step 8: Chill and Garnish

Wrap the roll in plastic wrap and refrigerate for at least 30 minutes. Just before serving, dust with powdered sugar or decorate with sprinkles for a festive finish. Slice and serve chilled.

Why You’ll Love This Recipe

Light and airy texture with balanced sweetness

Elegant presentation that’s easier than it looks

Naturally festive with minimal decorations

Ideal for brunch, dessert tables, or giftable slices

Kid-approved and make-ahead friendly

Mistakes to Avoid & Solutions

Cracked sponge
Don’t skip the towel rolling step—it helps set the shape without cracking. Roll while warm.

Overmixed batter
Fold gently to avoid deflating the airy egg mixture.

Dry cake
Overbaking leads to dryness. Check at 15 minutes with a light press.

Runny whipped cream
Chill your bowl and beaters before whipping for better structure.

Sticking to the towel
Be generous with powdered sugar dusting before rolling the cake in the towel.

Serving and Pairing Suggestions

Serve chilled as a light dessert after a hearty holiday meal

Pair with spiced tea, coffee, or hot chocolate

Garnish with sugared cranberries or fresh mint for color

Slice into thin spirals for buffet-style presentation

Dust with cocoa powder or colored sugar for visual flair

Storage and Reheating Tips

Store wrapped in plastic in the refrigerator for up to 3 days

Do not freeze after filling—whipped cream texture will change

Freeze unfrosted cake roll tightly wrapped, then thaw and fill

Serve directly from the fridge—no reheating required

Slice just before serving to keep the roll looking clean

FAQs

1. Can I use store-bought whipped cream?
Fresh whipped cream gives the best flavor and texture, but stabilized whipped topping works in a pinch.

2. How do I prevent cracks in the roll?
Roll while the cake is still warm and pliable. Don’t overbake or press too hard during shaping.

3. Can I flavor the whipped cream?
Yes. Try peppermint, almond, or orange extracts in place of vanilla for a twist.

4. What kind of flour should I use?
All-purpose flour works great, but cake flour will make it even more tender.

5. Can I make it gluten-free?
Use a 1:1 gluten-free flour blend, but be gentle when folding to avoid breaking the structure.

Tips & Tricks

Sift flour to avoid clumps and keep the sponge light

Use parchment with an overhang for easy cake lifting

Chill cake at least 30 minutes before slicing for cleaner cuts

Add food coloring to the whipped cream for a themed interior swirl

Use an offset spatula for even filling and smoother rolling

Recipe Variations

Chocolate Swirl Vanilla Roll
Add 2 tbsp cocoa powder to half of the batter and swirl for a marbled effect.

Berry Vanilla Roll
Spread a thin layer of raspberry or strawberry jam before adding whipped cream.

Peppermint Vanilla Roll
Fold crushed peppermint into the whipped cream and sprinkle crushed candy on top.

Almond Cream Roll
Swap vanilla extract with almond extract and top with slivered toasted almonds.

Lemon Vanilla Roll
Add 1 tsp lemon zest to the cake batter and a splash of lemon juice to the whipped cream for brightness.

Final Thoughts

Baking this Christmas Vanilla Roll Cake during a cozy brunch surrounded by laughter and sugar-dusted hands reminded me how joy often comes rolled in something simple, soft, and sweet. Everyone contributed something that day decorations, toppings, or encouragement and it turned into more than a dessert. The cake itself carried the season’s spirit in each swirl of vanilla cream and tender sponge.

It’s now my go-to whenever I want a dessert that looks beautiful but doesn’t overwhelm. It brings people in, gives them something light to savor, and wraps up the gathering with just the right balance of comfort and cheer. Perfect for gifting, slicing, or serving with stories and a second cup of coffee.