Snow White Roll Cake with White Chocolate Mousse Filling
This post has been sponsored by MARS, Pillsbury, and Ziploc. All opinions are mine alone.
Only 7 ingredients for this gorgeous snow white roll cake with white chocolate mousse filling. The secret? Cake mix and 2-ingredient mousse filling!
Every holiday dessert table has room for classics and newfound favorites.
In my family, holiday dinner isn’t complete without my pumpkin mousse pie and pecan pie. Then I also like to throw something special into the mix. Last year, it was a chocolate bundt cake, because no one says no to chocolate around here. 🙂
But I get you. You don’t want anything complicated.
You want festive and beautiful dessert that does’t require half of your pantry and/or entire day in the kitchen. Is it really possible to make something so elegant and delicious with just handful of ingredients? Oh yes, you can!
Good news: sophisticated doesn’t have to be complicated.
And this gorgeous snow white roll cake is just that! Effortlessly beautiful and quick to make. But the look isn’t the selling point here. You’ll fall in love with it from the first bite! Forget the usual dry and tough sponge cake, we’re talking unbelievably light and tender crumbs with delicate flavor. And did I mention you’ll only need 7 ingredients??
The secret is CAKE MIX!
We’ll make the sponge cake with Pillsbury Moist Supreme white premium cake mix. Then we’ll smear nice n’ thick layer of fluffy white chocolate mousse filling before rolling it into flawlessly perfect log. And by log I mean flawless roll cake of your dreams! It’s so beautifully white and melt-in-your-mouth light! Sprinkle of crushed M&M’s Holiday minis on top adds perfect festive look that I absolutely adore. Oh and that little bit of added crunch is divine!
But before you jump into the kitchen for the test run (looking at you, my fellow baking addicts), I need to address couple of things.
Roll cakes require elastic sponge cake that can be rolled into a log without breaking into 5 pieces. And following the directions on the back of the cake mix box won’t get you there. Unfortunately… I know this from experience.
So, here’re my tips for making a perfect sponge cake from a cake mix:
- We’ll need half of the cake mix for one roll cake. (Read: 2 roll cakes with 1 box of cake mix!!)
- Whipped egg whites add volume and elasticity to the batter. This’s crucial step for fool-proof roll cake that doesn’t break.
- Instead of water and oil, we’ll use milk and melted butter for flavor.
- Though you could use egg yolks, we’ll omit them here for a snow white cake.
The day I decided to work on this recipe wasn’t a good day. Like not good at all!
Nothing was coming out right! Pile of broken cake layers grew on the counter, a sad bowl of soupy filling got pushed aside, and I accidentally whipped the cream into a butter. One of those days, I guess!
But I learned valuable lessons from all the failures that day and wanted to share them with you.
- Elastic sponge cake is all about correct ratio of dry ingredients vs eggs and liquid ingredients.
- Be patient when working with whipped cream. DON’T add anything warm into it, unless you’re going for a sweet cream soup.
- Don’t get distracted when whipping the cream. There’s no way to fix it, once it’s curdled! (Trust me, I googled.) Make butter instead…
- And at the end of the day, it’s just baking! Take your time, follow the directions and step away, if needed.
When I brought this cake out to the ranch, everyone LOVED it! I don’t think it lasted 5 minutes.
I heard lots of ohs and ahs about the beautiful presentation, and even more compliments on the taste. Just seeing everyone enjoying the cake made all the hard work worth it.
And look! ↓ That cute container from Ziploc below is super convenient. It’s perfect for sharing holiday treats with neighbors and coworkers, and sending leftovers with your guests after a holiday dinner. And they also have special holiday Ziploc bags perfect for sharing holiday joy.
Hope you found an inspiration for your holiday dessert table. Stop by your local Target and get the featured products in this recipe with this special offer.
Snow White Roll Cake with White Chocolate Mousse Filling
Yield: 6-8 servings
- ¼ cup (60ml) milk (I used whole milk, but 2% will do)
- 4 tablespoons (55gr) unsalted butter, melted
- 4 large egg whites
- 1 ½ cups (215gr) Pillsbury Moist Supreme White Premium Cake Mix
- 2-3 tablespoons powdered sugar, for dusting only
- 1 ¼ cup heavy (whipping) cream, divided
- 4oz (115gr) white chocolate, chopped
- M&M’s Holiday Minis, crushed for decorating
- Preheat the oven to 350°F (177°C). Line a baking sheet (16.5 x 11.38 x 1 inches) with parchment paper, or silicone mat and spray with cooking spray.
- In a glass, mix together milk and butter.
- In a mixing bowl with whisk attachment, beat the egg whites until soft peaks form.
- Add milk and butter mixture and dry ingredients into the beaten egg whites. Using a spatula, carefully fold the batter until smooth.
- Pour the batter into the prepared baking sheet, and spread it evenly all over the sheet, using an offset spatula. It'll be thin layer, which is exactly how we want.
- Bake for 12-15 minutes, or until inserted toothpick comes out clean. The cake looks lightly golden, but not browned.
- While the cake is baking, prepare a lint-free kitchen towel on a flat surface and generously dust with powdered sugar.
- When the cake is done, carefully invert the cake onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack for about an hour.
- To prepare the filling, microwave ¼ cup of heavy whipping cream until hot, about 30 seconds.
- Place the chopped chocolate in a small bowl and pour hot cream over it. Let it stand for a minute and stir until chocolate is fully melted. Cool completely. (You can put it in the fridge for a few minutes while working on the next step.)
- In a mixing bowl with whisk attachment, beat the remaining heavy whipping cream until hard peaks form.
- Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined.
- Once the cake is completely cooled, carefully unroll it.
- Generously spread white chocolate mousse on the cake, reserving about ½ cup of filling. Spread thinner layer of filling on outer end of the cake. Then tightly roll the cake.
- Spread the reserved mousse on the outside of the roll and cut the ends off. Sprinkle some crushed M&Ms for festive look.
- Refrigerate until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days.
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