Go Back

Christmas Cake Roll


  • 1 box Yellow Cake Mix
  • 4 Eggs
  • 1 cup Plain Yogurt
  • 1/2 cup Vegetable Oil
  • 1 cup Butter softened
  • 1 tsp Vanilla
  • 4 cup Powdered Sugar
  • 2 tbsp Milk
  • 8 oz Whipped Topping Cool Whip
  • 1 pkg Instant Vanilla Pudding
  • Christmas Candy Decorations


  • Grease 15x10x1" jelly roll pan and line with parchment paper.
  • Grease and flour paper.
  • Combine cake mix, eggs, yogurt and vegetable oil and beat until well blended.
  • Spread batter into pan (there will be batter remaining).
  • Tap gently on flat surface to remove any trapped air bubbles.
  • Bake for 15 minutes or until toothpick inserted in middle comes out clean.
  • Spread kitchen towel out on countertop and cover with a sheet of parchment paper lerger than cake.
  • Dust parchment paper with powdered sugar.
  • Carefully flip cake from pan onto prepared parchment paper.
  • Remove pan and parchment paper used during baking.
  • Starting at a short end, roll up cake with parchment paper and towel inside.
  • Place on wire rack to cool for 25-30 minutes.
  • In a large bowl, cream the butter and add vanilla (and red food coloring if desired).
  • Mix in the sugar one cup at a time.
  • Beat in the milk mixing until fluffy.
  • Unroll cake, removing paper and towel (cracks and breaks should fit back together when you reroll).
  • Spread cake with buttercream icing and roll back up.
  • Refrigerate at least 30 minutes.
  • Mixt together whipped topping and dry pudding mix until well mixed.
  • Place roll on serving plate.
  • Spread topping mixture all over roll.
  • Sprinkle with candy decorations.
  • Refrigerate at least 2 hours.
  • Cut into slices and serve.