With Christmas just a few days away now, I thought I would try my hand at making a dessert to have on hand that was not only festive, but tasty too! I really enjoy roll cakes, even though they aren’t the easiest of cakes to make, they are always super impressive. Especially when you make them colorful and halfway homemade; which is exactly what this Christmas Cake Roll is!
I started off with a simple box mix that I whipped together, colored, baked, and then filled with a homemade buttercream frosting. The frosting here is always the best part, that’s because it’s homemade and not out of a can. Although, I will say that everything has its place. Even canned frosting.
Now, I’ve made some cake rolls before, but this one is a little different in being there is the hard chocolate shell on the outside. I’ve done ganache before, but never a hard chocolate shell. You definitely could use a white chocolate here, or a milk chocolate, but I chose to use a dark chocolate. I also would have added sprinkles on the top, but I guess I’m out of Christmas sprinkles and I didn’t even realize it!
Oh well! It’s still a pretty cake that’s perfectly colorful and festive for the season. It would also be a great cake to have for New Years even!
Christmas Cake Roll
Ingredients
- 6 Whole Large Eggs, Room Temperature
- 17 Oz. White Cake Mix
- 1/2 C. Water
- 1/4 C. Oil
- Red & Green Food Coloring
- 1/2 C. Butter
- 1 1/2 C. Powdered Sugar
- 1/2 Tsp. Vanilla Extract
- 1/2-1 1/2 Tsp. Heavy Cream
- Dark Chocolate
Instructions
- Preheat the oven to 375 degrees F and lightly coat a 15x10x1" baking sheet with non-stick baking spray. Line it with a piece of parchment and give that a spray of non-stick baking spray as well; set aside.
- In a large bowl, or the base of a stand mixer fitted with the whisk attachment, beat the 6 eggs together for 6 full minutes.
- Add in the 17 Oz. cake mix, 1/2 C. water, and 1/4 C. oil and beat together for another 2 minutes.
- Divide the batter evenly into three equal amounts and color 1/3 of the batter red and 1/3 of the batter green, leaving the final 1/3 white.
- Drizzle, spoon, drop, or pour out the different batters accordingly onto the prepared baking sheet.
- Place in the oven to bake for about 12 minutes or until the cake springs back when touched.
- While the cake is baking, set out a clean tea towel and dust it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately turn it out onto the prepared tea towel.
- Remove the parchment and roll the cake up, allowing it to sit for about 2 hours to cool.
- While the cake is cooling, make your frosting (see below.)
- In a large bowl or the base of a stand mixer, beat the 1/2 C. the butter for 2-3 minutes on medium to high speed.
- Lower the speed and slowly add the 1 1/2 C. powdered sugar, 1/2 cup at a time.
- When all the sugar is incorporated increase the speed and whip for 2 more minutes.
- Add 1/2-1 1/2 Tsp. heavy cream until it reaches the desired consistency.
- Gently unroll the cake and spread the buttercream evenly all over it.
- Roll it all up again and place in the fridge for an hour or two.
- To decorate, melt the chocolate accordingly and pour over the top of the cake roll.
- Let the chocolate settle for few minutes and then slice to enjoy!
Nutrition Facts
Calories
239.72Fat (grams)
13.70Sat. Fat (grams)
5.18Carbs (grams)
26.15Fiber (grams)
0.32Net carbs
25.83Sugar (grams)
19.88Protein (grams)
3.68Sodium (milligrams)
152.70Cholesterol (grams)
76.46Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
