This Christmas tree cake roll is a festive showstopper that’s surprisingly easy to make. The first time I baked it, my kitchen was filled with the scent of the season and everyone’s faces lit up when I sliced into it. A light, fluffy white cake wrapped around a silky whipped cream filling, finished with red and green decorations, it makes a beautiful centerpiece for holiday gatherings and disappears fast.
This post includes useful tips. If you’re short on time, use the “Jump to Recipe” above.
💭 This Christmas roll is easier than it looks!
This Swiss roll is classic holiday baking: a soft, airy sponge rolled around a creamy whipped filling and decorated in seasonal colors. It looks impressive on the dessert table but requires minimal effort, and it’s a crowd-pleaser for both kids and adults.
- Minimal effort. Using a cake mix for the sponge keeps the process quick and consistent.
- Perfect for the holidays. Light texture and simple decorations make it a reliable festive dessert.
- Festive colors. Red, green, and white trims create a cheerful centerpiece.
📋 Ingredients and notes
For this Christmas cake roll you’ll need: white cake mix (15.25 oz), 6 eggs, 1/4 cup vegetable oil, 1/4 cup water, 3 cups heavy whipping cream, 2 cups powdered sugar (plus extra for dusting), green sugar sprinkles, 1 cup red candy melts, and optional Christmas sprinkles.
Variations & Substitutions
- Cake mix: White works best for a bright roll, but vanilla or yellow cake mix are fine alternatives.
- Whipping cream: Use very cold heavy cream for best results. You can substitute with chilled mascarpone, whipped cream cheese, or thick coconut cream for a dairy-free option.
- Powdered sugar: If needed, make your own by blending granulated sugar with a little cornstarch.
- Candy melts: Any color works—white chocolate chips melted with a drop of food coloring is an easy substitute.
- Sprinkles: Use colored sugar, edible glitter, crushed candy cane or small peppermint candies to decorate.
📖 How to make holiday Swiss roll
Step 1:
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 2:
In a large bowl, beat 6 eggs on high speed with an electric mixer for exactly 6 minutes. This aerates the eggs and creates the light sponge.
Step 3:
Gently fold in the 15.25 oz white cake mix, 1/4 cup vegetable oil, and 1/4 cup water until just combined. Spread the batter evenly across the prepared pan using a spatula.
Step 4:
Bake about 15 minutes, or until the cake springs back when lightly pressed. While it bakes, dust a clean kitchen towel generously with powdered sugar.
Step 5:
Invert the warm cake onto the sugared towel and peel off the parchment paper. Starting from a short side, roll the cake up in the towel and set seam-side down to cool completely.
Step 6:
In a chilled bowl, whip 3 cups heavy whipping cream with 2 cups powdered sugar until stiff peaks form.
Step 7:
Gently unroll the cooled cake. Spread most of the whipped cream evenly over the surface and add Christmas sprinkles if you like. Re-roll the cake tightly and place it seam-side down on a serving plate.
Step 8:
Spread the remaining whipped cream over the outside and smooth with an offset spatula. Sprinkle green sugar sprinkles on top for a festive look.
Step 9:
Melt 1 cup red candy melts in short 30-second bursts in the microwave, stirring between intervals until the chocolate is smooth.
Step 10:
Pour the melted candy into a piping bag or a zip-top bag with a small corner cut off and drizzle it over the cake. Allow the drizzle to set before slicing.
Shruthi’s Top Tip
Whip the eggs for the full 6 minutes. This step is essential to give the sponge its light, airy texture.
- Dust the towel liberally with powdered sugar to prevent sticking when rolling.
- Roll while warm to avoid cracks; the cake becomes less flexible as it cools.
- Handle gently when unrolling the cooled cake to avoid tearing.
- Whip the filling to stiff peaks so it holds shape inside the roll.
- Chill before decorating to make frosting and drizzling easier.
- Melt candy melts carefully in short bursts and stir well to avoid overheating.
- Let the drizzle cool slightly before piping to prevent it from running too much.
- Use sprinkles sparingly to keep the decoration elegant.
👩🏽🍳 Troubleshooting FAQs
Yes. Chocolate or vanilla cake mixes work well and give the roll a different flavor profile.
Roll the cake while it’s still warm and be sure to whip the eggs for the full 6 minutes so the sponge is flexible.
Microwave in 30-second increments, stirring after each interval until smooth to avoid burning.
Yes. You can assemble the cake roll a day ahead and keep it refrigerated. Add final decorations just before serving for the freshest appearance.
Chill the mixing bowl and beaters beforehand and try adding a little more powdered sugar for stability.
🍴 How to serve Christmas roll cake
Serve this roll slightly chilled or at room temperature. A light dusting of powdered sugar or an extra drizzle of melted chocolate adds an elegant finishing touch. Slice with a sharp serrated knife for clean pieces.
🍴 Storage and reheating suggestions
Store: Keep leftover slices in an airtight container in the refrigerator for 2–3 days, or wrap the whole roll tightly in plastic to prevent drying.
Freeze: Wrap well and freeze for longer storage; thaw in the refrigerator overnight before serving.
🍴 More Christmas dessert recipes
If you enjoyed this recipe, try other festive treats like snickerdoodles, peppermint dip, Linzer cookies, or a Grinch-themed dip for holiday gatherings.
Snickerdoodles
Peppermint Dip
Linzer Cookies
Grinch Dip
If you try this recipe, please leave a comment and rating!
Pin
Christmas Cake Roll
Ingredients
- 6 eggs
- 15.25 oz white cake mix
- ¼ cup vegetable oil
- ¼ cup water
- 3 cups heavy whipping cream
- 2 cups powdered sugar, a little more for dusting
- Green sugar sprinkles
- 1 cup red candy melts
- Christmas sprinkles (optional)
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Beat 6 eggs on high speed for 6 minutes.
- Fold in the cake mix, vegetable oil, and water until just combined.
- Spread batter in the prepared pan and bake about 15 minutes, until springy.
- Dust a clean towel with powdered sugar, invert the warm cake onto it, and remove the parchment.
- Roll the cake in the towel from a short side, set seam-side down, and cool completely.
- Whip heavy cream and powdered sugar to stiff peaks.
- Unroll the cooled cake, spread most of the whipped cream, add sprinkles if desired, and re-roll tightly.
- Frost the outside with remaining whipped cream and smooth.
- Sprinkle green sugar on top.
- Melt red candy melts in 30-second intervals, stirring until smooth.
- Pipe or drizzle the melted candy over the cake.
- Slice and serve. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Notes
- You can use any cake mix flavor and add extracts to the whipped cream for extra flavor.
- Whipping the eggs for the full 6 minutes is key to a fluffy sponge.
- Dust the towel well with powdered sugar to keep the cake from sticking when you roll it.
- Roll the cake while it’s warm to prevent cracking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an approximation.