Christmas Vanilla Cake Roll

The Christmas Vanilla Cake Roll always brings me back to the joys of the holiday season when my family gathered together to celebrate the festivities and I could be carefree and just enjoy every moment. Although this dessert might be perfect for the November and December holidays, you shouldn’t have to wait until the last month of the year to have a bite of this sweet delicacy.

The Christmas Vanilla Cake Roll is the dessert you need to make any time you want to put a smile on your face. From the sugary, peppermint scent wafting in the air to the softness in every bite, I can guarantee that you’ll leave the table with no less than an infectious grin. Trust me, I know. It happens to me all the time.

Among all the cakes I’ve made in the past, this is one of my favorites. Not only because it’s simple and easy to make. But, more importantly, because it’s fun. It always puts me in a good mood and a festive spirit, and I think it’s all because of the mixture of vanilla and peppermint flavors.

But I know that peppermint can be hit or miss. Some people love it to the moon and back while others don’t even like to smell it. If you’re like me who adores all things peppermint, you’ll want as much of this minty flavor as possible.

While chopped Peppermint Patties can do the trick, you can take it one step further by adding some peppermint sprinkles. This will not only enhance the flavor even more, but it will also add a new texture to the mix, making the whole dessert a delight to your taste buds.

Christmas Vanilla Cake Roll

Freshen up every season with the Christmas Vanilla Cake Roll. This holiday concoction combines dense cake layers with the peppermint goodness of the buttercream filling to give you the best possible treat.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Cook Time: 7 minutes
• Total Time: 2 hours 22 minutes
• Yield: Serves 8-10 1x
• Category: Bakery

Ingredients

Scale 1x2x3x

• Cake
  • 4 large eggs (2 whole, 2 separated) plus 1 large egg yolk
  • 1/2 cup plus
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/3 cup sifted cake flour
  • 3 tablespoons cornstarch
  • 1/4 cup confectioners’ sugar, plus extra for dusting
• Peppermint Buttercream
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Heavy cream, as needed Red liquid food coloring
  • 10 regular York Peppermint Patties, chopped

Instructions

1. For the cake: Preheat the oven to 450 degrees F. Line a 17 11-inch rimmed baking pan with parchment paper. Set aside.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the 2 whole eggs, 3 egg yolks, and 1/2 cup of the sugar on high speed for about 5 minutes or until thickened. Add the vanilla and beat to incorporate.
3. In a small bowl, whisk together the flour and cornstarch. Sift over the egg mixture and gently fold in with a spatula. In a separate bowl, combine the 2 egg whites and the remaining 1 tablespoon sugar. Whisk until firm peaks form. Fold into the egg mixture.
4. Pour the cake batter into the pan, spread it evenly, and bake for 6 to 7 minutes or until golden and springy when touched.
5. As soon as you remove the cake from the oven, dust with 1/4 cup confectioners’ sugar and then invert onto a clean dish towel. Remove the parchment paper, dust with more confectioners’ sugar and roll up the cake on the short side with the towel. Place on a wire rack to cool.

Have you tried this? How do you like peppermint in your cakes?