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Christmas Cake Roll Recipe

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★★★★★

4.6 from 96 reviews

This festive Christmas Cake Roll combines a colorful tie-dye pattern with a soft, fluffy white cake base and a smooth vanilla buttercream frosting. The vibrant red and green swirls make it perfect for holiday celebrations, while the light and creamy filling adds a delicious finishing touch. Rolled tightly and chilled, this cake roll is visually stunning and irresistibly tasty.

Ingredients

Scale

Cake Batter

  • 1 white cake mix (including ingredients listed on the box)
  • Red food coloring gel, as needed
  • Green food coloring gel, as needed

Frosting

  • ½ cup butter, softened
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 3–4 tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325ºF. Grease a jelly roll pan with shortening and dust with flour to prevent sticking. Set aside.
  2. Prepare Cake Batter: Prepare the white cake batter according to the package directions. Divide the batter evenly into two separate bowls.
  3. Color the Batter: Add red food coloring gel to one bowl and green food coloring gel to the other. Mix each until the color is evenly distributed.
  4. Pipe the Batter: Transfer each colored batter into separate ziplock bags and cut a small corner off each. Arrange diagonal strips of alternating colors into the prepared pan until it is filled. Use any remaining batter to fill in gaps.
  5. Create Tie-Dye Pattern: Gently shake the pan to level the batter. Use a toothpick to swirl the batter, creating a tie-dye effect.
  6. Bake the Cake: Bake for 18 minutes or until the cake is set and springs back lightly to the touch. Remove from oven and allow to cool for 20 minutes.
  7. Roll the Cake: Place a clean towel on a flat surface and sprinkle it with flour. Carefully flip the cake out of the pan onto the towel. Sprinkle the top side of the cake with a little flour and cover it with another towel.
  8. Form the Roll: Starting at one end, roll the cake tightly with the towels on each side to help shape it. Set the rolled cake aside to cool completely.
  9. Unroll and Frost: Once cooled, gently unroll the cake. Prepare the frosting by beating softened butter and vanilla together, then gradually adding powdered sugar and milk to reach the desired consistency. Spread the frosting evenly over the cake surface.
  10. Re-roll and Chill: Roll the cake again, this time using one towel to guide you. Wrap the roll tightly in the towel and place it in the freezer for 4 hours to set.
  11. Serve: Remove the cake roll from the freezer, unwrap, and cut into slices. Serve chilled or at room temperature for a beautiful and delicious holiday dessert.

Notes

  • Make sure to grease and flour the jelly roll pan well to prevent sticking when flipping the cake out.
  • Using gel food coloring ensures vibrant colors without thinning the batter.
  • Rolling the cake while warm helps prevent cracking.
  • Chilling the cake roll in the freezer makes slicing easier and helps maintain its shape.
  • Adjust milk amount in frosting to achieve your preferred spreadable consistency.
  • Use a clean kitchen towel to avoid transferring colors or flavors to the cake surface.

Keywords: Christmas cake roll, holiday dessert, tie-dye cake, roll cake, vanilla buttercream, festive cake, holiday baking

Find it online: https://www.sanacooks.com/christmas-cake-roll-recipe/