Christmas Cake Roll

A slice of red and green Christmas cake roll, and a holiday mug in the background

5 from 4 votes

Created by: Fun Cookie Recipes

12 servings

Prep Time 15

Cook Time 18

Additional time 4 20

Total Time 4 53

This cute Christmas Cake Roll is made with doctored up cake mix, and 4-ingredient vanilla frosting! perfect for this year's Christmas parties, or to share with family and friends.

Equipment

Jelly roll pan

Stand mixer

Spatula

Ingredients

▢ 1 15.25 oz box white cake mix including ingredients in box directions
▢ ½ cup salted butter softened
▢ 1 teaspoon pure vanilla extract
▢ 3 cups powdered sugar
▢ 3-4 tablespoons milk
▢ Red and green food coloring gel

Instructions

Preheat the oven to 325°F/160°C, and prepare a jelly roll pan with shortening and flour. This step will ensure that your cake does not stick. Set aside.
Prepare the cake batter according to the box directions, and divide it into 2 bowls. Add a color of food coloring to each bowl and mix until the colors are uniform throughout. Transfer the batter into 2 ziplock bags, and cut a small corner off of each bag.
In a diagonal pattern, squeeze strips of each color until the pan is filled. If you have batter remaining, you can go back and fill in as needed. Then gently shake the pan to even out the cake batter.
Using a toothpick or the tip of a knife, draw swirls in the batter to create a tie dye look.
Bake for 18 minutes or until the cake is set. Remove from oven and allow to cool for 20 minutes.
Place a towel on a flat surface and sprinkle flour on it, then flip the cake out of the pan and onto the towel. Sprinkle a small amount of flour on the top side of the cake and cover it with another towel. Starting on one end, roll the cake up with a towel on each side. Try to keep it as tight as possible, and allow the cake to cool down completely (leave it rolled).
When cool, gently unroll it and prepare the frosting.
To prepare the frosting, using a stand or a hand mixer, beat butter and vanilla together. Add powdered sugar and enough milk to reach the consistency you desire.
Spread the prepared frosting on the cake covering the top of the cake.
Begin rolling the cake from one end, using one towel to help guide you. When the cake is completely rolled, wrap the towel tightly around it to help hold its form. Place the cake roll in the freezer for 4 hours then slice and serve.

Notes

Use a Piping Bag. The best way to create a neat cake pattern is by using a piping bag.
Be sure to roll the cake while it’s hot. If you let the cake cool too long in the pan, it will become too tricky to roll it up without breaking it.
Don’t frost the edges. The ends of the cake will be less pretty than the rest of the cake roll, so you will probably cut those off and eat them as “quality control”! Skip frosting all the way to the edges, or the frosting will ooze out when you roll the cake.
Chilling is important! If you try to cut the cake roll into slices while it’s at room temperature, the frosting will be too soft and smear all over.
Storing: The Christmas cake roll can be stored in the refrigerator for up to 2 days. It’s best if you serve the cake while it’s still cold in order to get clean slices.

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