White Christmas Vanilla Swiss Cake Roll. A white cake, with buttercream filling all encased in a white chocolate ganache and festive Christmas sprinkles. When it comes to Christmas desserts this White Christmas Vanilla Swiss Cake Roll is at the top of the list. Scroll down to see how you can make this delicious cake roll weeks even months in advance of your party! ! Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!

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They don’t look like it but making a cake roll is really easy to do. Be confident…I know you can do it! You will impress everyone this Christmas when you unveil your White Christmas Vanilla Swiss Cake Roll! Click here for step by step instructions and video—->>>>HOW TO MAKE A CAKE ROLL.

Why I love this White Christmas Vanilla Swiss Cake Roll

Here’s why…

DELICIOUS
Beautiful presentation
Perfect for hosting a party
Has a great WOW factor
Can be made way in advance of the party
Change up the flavor with different fillings and toppings

How to make a Cake Roll

Preheat oven to 375°
Spray a 15 x 10 inch baking pan with non stick cooking spray—line with parchment paper and spray the paper, set aside.
In a medium bowl, sift together the flour, baking powder and salt.
In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add ¼cup sugar, beating until thick and lemon colored (about 3 minutes).
Add dry ingredients and mix well. Set aside.
In a mixing bowl beat egg whites on medium speed until soft peaks form (about 3 minutes).
Gradually beat in remaining ½ cup sugar on high until stiff flossy peaks form (about 3 minutes) and the sugar is dissolved.
Fold a fourth of the egg whites into the batter; fold in remaining whites.
Pour into prepared pan.
Spread until even
Bake 10 to 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes

How to Assemble a Cake Roll

Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners’ sugar.
Remove parchment paper.
Roll towel and cake into a spiral, start from a short side of the cake.
Cool on wire rack.
Unroll cake; remove towel;
Spread cake with Buttercream Filling to within ½-inch of the edges.
Roll up cake; cover with a layer of plastic wrap and foil.
Freeze until ready to serve or served immediately.

How to Make a Cake Roll Video

Can the White Christmas Vanilla Swiss Cake Roll be frozen?

How to freeze a cake roll

wrap rolled cake in a piece of plastic wrap
wrap a layer of foil on top of the plastic wrap around the cake roll
label and freeze

More Cake Roll Recipes

White Christmas Vanilla Swiss Cake Roll

Yield: Serves 10

A white cake, with buttercream filling all encased in a white chocolate ganache and festive Christmas sprinkles.

Ingredients

For the Cake:

4 large eggs, separated
2/3 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar, divided
1 teaspoon vanilla extract
1 tablespoon holiday sprinkles
For the Filling:
1 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons holiday sprinkles
additional powdered sugar for sprinkling

For the White Chocolate Ganache:

1 (10 ounce) bag Ghirardelli white melting wafers
¼ cup heavy whipping cream
optional holiday sprinkles

Instructions

For the Cake:

Preheat oven to 375°. Spray a 15x10-inch baking pan with non stick cooking spray, line with parchment paper and spray the paper; set aside.

In a medium bowl sift together the flour, baking powder and salt.

In a large mixing bowl; beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon colored (about 3 minutes). Beat in vanilla. Add dry ingredients and mix well; set aside.

In a mixing bowl beat egg whites on medium speed until soft peaks form (about 3 minutes). Gradually beat in remaining 1/2 cup sugar on high until stiff glossy peak form (about 3 minutes) and the sugar is dissolved.

Fold a fourth of the egg whites into the batter; fold in remaining whites. Pour batter into prepared pan. Bake 10 to 12 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake out onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

Unroll and spread on buttercream filling. Roll the cake back up tightly wrap in plastic wrap and freeze for 2 hours. This helps set the filling and makes slicing easy. Place cake on a wire cooling rack with wax paper underneath. Pour white chocolate ganache over cake, add sprinkles. TIP: Make sure to add the sprinkles right away. Because the cake is cold the chocolate will set quickly and harden.

NOTE: This cake freezes beautifully! Tightly wrap in plastic wrap and foil. Freeze up to 3 months. DO NOT FREEZE WITH GANACHE.

For the Buttercream Filling:

In a medium bowl beat the butter until light and creamy. Add the powdered sugar and vanilla. Beat until combined. Fold in sprinkles. Spread within ½ inch of the cakes edge.

For the White Chocolate Ganache:

Pour white melting wafers and cream into a medium microwave safe bowl. Heat 45 seconds, stir until melted.

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White Christmas Vanilla Swiss Cake Roll

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