A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.
This spiral cake has always caught my attention. Although it carries different names depending from country to country, I find roll cakes prettier than a layer cake. Plus, not to mention they are so much easier to make. My love for roll cake grew with every roulade (that’s how we call it in Romania) my mom made, mostly around the holidays.
Last year I made a gingerbread roll cake and few weeks ago I made a pumpkin roll cake. I wanted to make a new one for this Christmasbut I wasn’t sure what flavor to pick until I found the red & green batter bits. I knew right then I wanted a simple vanilla cake filled with creamy buttercream with lots and lots of Christmas sprinkles.
If you’ve never made a roll cake, it’s time to change that. You should not be afraid, just follow few simple steps and in no time you’ll have the most beautiful swirl cake.The secret to roll cakes is beating the egg yolks until light yellow and thickened. That should take around 3 minutes on high-speed or around 5 on medium speed.
The secret to the creamy buttercream is to whip the butter first before adding the powder sugar to it and whip on medium speed for 2 minutes once all the sugar is incorporated. Doing so, you’ll have a light buttercream way better than the store-bought ones.
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Christmas vanilla roll cake recipe
Roxana
Yields one roll cake
A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.
15 minPrep Time
7 minCook Time
3 hrTotal Time
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Ingredients
Vanilla Roll Cake
- 2 eggs
- 3 egg yolks
- 1/2 cup (100 grams) sugar
- 1 teaspoon vanilla extract
- 1/3 cup (30 grams) sifted cake flour
- 3 tablespoons (30 grams) cornstarch
- 1/4 cup red & green Wilton batter bits or edible confetti
- 2 egg whites
- 1 tablespoon sugar
Vanilla Buttercream
- 1 cup butter, room temperature
- 3 cups (360 grams) powdered sugar
- 3-4 tbsp red & green sprinkles
- 1 teaspoon vanilla extract
- 1-3 teaspoons heavy cream
Decorations
- 4 oz white chocolate
- red & green sprinkles
Instructions
- Heat the oven to 450F.
- Line a 17X12 jelly/sheet pan with parchment paper . Set aside.
- In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
- Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
- Fold in the batter bits as well.
- In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
- With the spatula, fold the whipped egg whites into the egg yolks mixture.
- Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
- As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream
- In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
- Lower the speed and slowly add the sugar, 1/2 cup at a time.
- When all the sugar is incorporated increase the speed and whip for 2 more minutes.
- Add few drops of heavy cream until it reaches the consistency you desire.
- With a spatula fold in the sprinkles.
- Gently unroll the cake and spread the buttercream evenly all over it.
- Roll it again and place in the fridge for a couple of hours.
- To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
- Let the chocolate settle for few minutes and slice the cake.
Notes
If you can't find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.
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Roxana
FAQs
If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.
What icing is best for Christmas cake? ›
Fruited Christmas Cakes are traditionally covered with marzipan followed by a layer of white icing. You may wish to Feed and Store your Christmas Cake before adding the icing layers. Traditionally the white layer would be royal icing although you could use vegan royal icing or shop bought fondant icing.
What is hidden in Christmas cake? ›
A coin was hidden inside a small cake, whoever found it was crowned as mock king. Hiding small tokens in a cake is another tradition that has existed throughout the ages. The Christmas Sixpence, which is hidden inside a Christmas pudding or cake as a token of good fortune, being a recent example of this tradition.
What can I use if I don't have enough vanilla extract? ›
8 substitutes for vanilla extract
- Vanilla paste. Vanilla paste — also called vanilla bean paste — is a mix of vanilla extract, vanilla beans, and sugar. ...
- Vanilla powder. ...
- Vanilla sugar. ...
- Almond extract. ...
- Maple syrup. ...
- Honey. ...
- Bourbon, brandy, rum, or vanilla liqueur. ...
- Vanilla flavored plant-based milk.
Vanilla extract is made by soaking vanilla beans in alcohol and water. Thus, whole vanilla beans are its closest alternative flavor-wise. To use a whole vanilla bean in place of vanilla extract, carefully slice the bean in half and scrape out the soft seed interior using a knife, fork, or toothpick.
What frosting do professionals use for cakes? ›
Swiss meringue buttercream is a favorite among many cake decorators because of its smooth finish on the outside cakes and its ability to hold piping detail.
How long does royal icing take to dry on a Christmas cake? ›
Apply the Royal Icing
Decorate as you wish with silver or gold sugar balls, Christmas ornaments, or other festive decorations. Let the cake dry, uncovered until the icing sets hard, at least overnight or up to three days before serving. If not serving immediately, store in an airtight container.
Why add lemon juice to royal icing? ›
The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
What alcohol is good for Christmas cake? ›
You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.
Why is my Christmas cake dry? ›
Why do my cakes always seem too dry? A: Too much baking powder. In oven for too long or not packed as soon as cool.
Plain flour is fine as the cake isn't going to significantly rise. You are looking to achieve a dense, moist texture that is evenly distributed with flavoursome vine fruits. Gluten free alternatives: opt for a combination of flours.
What is the traditional Christmas cake called? ›
A Christmas cake is a heavy cake containing much driedfruit and usually having a covering of icing. It is made to be eaten at Christmas. It can also be called a fruitcake. A common favorite of many is the traditional Scottish Christmas cake, the "Whisky Dundee."
What is the name of the famous Christmas cake? ›
The "Pandolce Genovese" is also a famous Christmas cake. The name "Genovese" refers to its city of origin, Genoa. It is similar to a British fruitcake, but less tall and more crumbly.
What does a Christmas cake girl mean? ›
25 rolls around — a fact that gave birth to an unfortunate bit of old Japanese slang: "Christmas cake" was used to refer to an unmarried woman who was over 25 and thus, considered past her prime.
Does vanilla extract really matter? ›
If you use vanilla regularly in baked goods like cookies and cakes, there's no reason to spring for the fancy stuff, or even the real stuff—artificial extract will do just fine. If you drink a lot of nog or make uncooked ice cream bases or cold desserts like panna cotta, you might consider buying real extract.
What happens if you don't add vanilla extract to brownies? ›
Vanilla is an optional flavoring. Most bakers will tell you that vanilla (in double the quantity given in most recipes) helps bring out the other flavors, enhance them and make them more complex and “rounded.” But it is by no means a requirement.
Is vanilla extract very important? ›
Vanilla extract is one of the most commonly used ingredients in any kitchen. Used to flavor baked goods, dairy products and desserts, it is known to be a must-have product. Using pure vanilla extract is preferable to using artificial flavoring agents, as it is healthier and less harmful.
Does vanilla extract actually add flavor? ›
Published Sept. 15, 2022. Vanilla extract is an evocative flavoring; adding depth to everything from chocolate chip cookies to carrot cake. It's complex, transportive, and anything but boring.
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