Snow White Roll Cake

4.09 from 12 votes

This post may contain affiliate links. Read full disclosure.

This post was sponsored by MARS and Pillsbury. All opinions are mine alone.

This gorgeous snow white roll cake is made from a box cake mix!! It’s unbelievably delicate and light and filled with white chocolate mousse filling.

White roll cake topped with crushed red and green M&Ms.


 

Why you’ll love this recipe:

Let me guess…. When planning your holiday menu, you want a 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!

Sophisticated doesn’t have to be complicated!

And this gorgeous jelly 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 its unbelievably light and tender crumbs with delicate flavor.

And did I mention you’ll only need 7 ingredients including the filling?

White roll cake ingredients.

Key Ingredients:

The secret is in the CAKE MIX!

  • Pillsbury Moist Supreme White Premium Cake Mix is the base of the cake. IMPORTANT NOTE: We only need 1/2 of the cake mix to make 1 roll cake!
  • Melted butter and milk enrich the batter with flavor!
  • Egg whites, whipped into a fluffy meringue, provide flexible structure and pristine white finish!
  • White chocolate and whipping cream is for making the simple white chocolate mousse filling.
  • If you’re filling festive, you may crush some red and green M&Ms and sprinkle them on top of the cake.

How to make this recipe:

1. Make the batter

To make the most elastic sponge cake that won’t fall apart into 5 pieces when you roll it, we need to whip the egg whites into a white meringue. Meringue adds volume and elasticity to the batter.

And meanwhile, mix together milk and melted butter in a small bowl. This will add a great flavor to our cake.

Whipped egg whites and mixture of melted butter and milk.

Next, sift cake mix into the whipped egg whites and gently fold the batter until most of the dry ingredients are incorporated. And then add the milk and butter mixture.

Notice the batter will deflate a bit once you mix in the dry ingredients. But it’ll turn into a nice and smooth batter once you combine butter mixture.

Step by step photos of making batter.

Tip

Mix the batter gently not to deflate the batter too much though.

2. Bake the cake

Line a baking sheet (I’m using baker’s half sheet pan, which is roughly 18x13x1in) with a parchment paper, or a silicone mat.

Pour and spread the batter evenly. I like using this flexible silicone scraper.

Bake the cake for 12-15 minutes at 350°F, or until inserted toothpick comes out clean. The cake will look lightly golden, but not browned.

Roll cake batter in a baking sheet before and after baking.

Tip

Don’t be alarmed! The layer of batter will be extremely thin, but rest assured it’ll rise in the oven into a perfect thickness!

3. Make the mousse filling

While the cake is baking, make the filling!

  1. Gently melt white chocolate in a microwave in 30 second bursts at 50% power. And pour in 1/4 cup of warmed heavy cream. Gently mix until nice and smooth. Let it cool.
  2. Then whip the remaining 1 cup of heavy cream until stiff peaks form.
  3. Pour in cooled white chocolate mixture into the whipped cream. And gently fold with a spatula until well combined.

Tip

Do NOT whip the heavy cream after adding white chocolate! Or it’ll curdle!

4. Fill and roll

Right before cake is done, lay out a large lint-free kitchen towel on a counter and generously dust it with powdered sugar.

Once the cake is cooked, carefully invert it onto the prepared kitchen towel. Peel off the parchment paper (or silicone mat). And roll it up with the towel. Place the cake on a cooling rack and cool completely.

Then carefully un-roll the cake, generously smear the mousse filling, reserving about 1/3 of the filling for frosting the outside of the cake.

Finally, carefully roll the cake up again. Trim the ends and frost the cake with the remaining filling all over.

Step by step photos of filling the roll cake.

This roll cake is so pristine white and melt-in-your-mouth light! Sprinkle of crushed M&M’s Holiday minis on top adds a perfect festive look that I absolutely adore. Oh and that little bit of added crunch is divine!

Sliced white roll cake topped with crushed red and green M&Ms.

Roll Cake Tips for Success:

I’ll be honest, this recipe was one of the most challenging one to perfect. But I’m grateful for every single failed cake, because I’ve learned a few valuable lessons!

  1. Weigh out 215g of cake mix, it’s exactly half of the boxed cake mix! Elastic sponge cake is all about correct ratio of dry ingredients vs eggs and liquid ingredients. A bit too much dry ingredients could cause dry cake that won’t roll up without cracking!
  2. Sift the cake mix to get rid of lumps, which won’t incorporate into the batter quickly. And you’ll end up mixing the batter too much, deflating it along the way.
  3. Don’t over-bake the cake. Over-baked cake will crack easily.
  4. Roll up the cake in kitchen towel quickly after it comes out of the oven. If you cool too much, you won’t be able to create that “muscle memory” and risk cracking the cake.
  5. And at the end of the day, it’s just baking! Take your time, follow the directions and step away, if needed.

Re-purpose failed roll cake:

In case your roll cake fell apart into pieces, please don’t trash it!!

  1. Just add 2oz of plain cream cheese into the cake (filling and all) and mix it with a paddle attachment.
  2. Then roll it into 1-inch balls. (I use this medium cookie scoop.)
  3. Dip in melted chocolate or candy melt.
White cake balls on a baking sheet.

Hope you found an inspiration for your holiday dessert table. Thanks for reading!

Sliced white roll cake topped with crushed red and green M&Ms.
4.09 from 12 votes

Snow White Roll Cake

This gorgeous snow white roll cake is melt-in-your-mouth delicate and light and is filled with white chocolate mousse filling.
Prep: 20 minutes
Cook: 13 minutes
1 hour
Total: 2 hours
Servings: 8 servings

Ingredients

For cake:

  • 4 large egg whites Note 1
  • ¼ cup (60ml) milk Note 2
  • 4 tablespoons (55g) unsalted butter melted
  • ½ box Pillsbury Moist Supreme White Premium Cake Mix Note 3
  • 2-3 tablespoons powdered sugar for dusting

For filling:

  • 1 ¼ cups (300ml) heavy whipping cream divided
  • 4 oz (115g) white chocolate chopped
  • M&M’s Holiday Minis crushed for topping

Instructions 

To make the cake:

  • 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.
  • In a mixing bowl with whisk attachment, beat the egg whites on medium speed until soft peaks form, 3-5 minutes.
  • Meanwhile, combine milk and melted butter in a small bowl.
  • Sift the cake mix into the meringue and carefully fold the batter until smooth with a silicone spatula. (NOTE: Use only half of the box mix!)
  • Once most of dry ingredients are incorporated, pour in milk and butter mixture and gently fold the batter until nice and smooth.
  • Pour the batter into the prepared baking sheet, and spread it evenly all over the sheet. (TIP: Don't be alarmed! It’ll be a thin layer, which is exactly how we want. This silicone scraper is super helpful!)
  • Bake the cake for 12-15 minutes, or until inserted toothpick comes out clean. The cake should look 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.
  • As soon as the cake is done, carefully invert it onto the prepared kitchen towel and tightly roll the cake from the short side, while still warm. Cool completely on wire rack, about an hour.

To make the mousse 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 1 cup of heavy whipping cream until hard peaks form.
  • Add cooled white chocolate mixture into the whipped cream and carefully fold until well combined. (TIP: Be sure to add cooled white chocolate mixture is completely cooled before adding it into the whipped cream. And do NOT whisk it with a mixer, or it'll curdle!)

To fill and roll the cake:

  • Once the cake is completely cooled, carefully unroll it.
  • Generously spread white chocolate mousse all over the cake, reserving about ½ cup of filling. (TIP: Spread thinner layer of filling on outer end of the cake.)
  • Then tightly roll the cake and trim off the ends of the cake.
  • Frost the cake with the reserved mousse filling all over. Sprinkle some crushed M&Ms for festive look, if desired.
  • Refrigerate the cake until ready to serve. The cake is best when served the same day. Leftovers can be refrigerated for up to 3 days.

Tips & Notes

Note 1: Carton egg whites can be used for this recipe. You’ll need 140g of liquid egg whites.
Note 2: I’ve used whole and 2% milk. For dairy version, you can use any nut milk or even water.
Note 3: Note that we’re only using 1/2 of the box mix! You can double the recipe to use up all the cake mix, but be sure to divide the batter equally into 2 baking sheets to make 2 roll cakes! I’ve tested the entire batter on one baking sheet, which yielded a thick cake and it cracked when rolled!
Storing Tips:
– It’s best when cake is served the same day, as it’s a delicate cake. But you can make it a day in advance. Store in the fridge in an airtight container.
– Refrigerate the leftovers for up to 3 days.
– This cake is not suitable for freezing.

Nutrition

Servings: 1 slice
Calories: 395kcal
Carbohydrates: 38g
Protein: 5g
Fat: 25g
Sugar: 24g
Sodium: 345mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

4.09 from 12 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

84 Comments

  1. I made this cake Christmas morning. It was beautiful and delicious. I brought it to my son’s for dessert and everyone loved it. My son that lives at home was looking for the leftovers so I’m making it again today. Thanks for this great recipe.

  2. Hi there! I made this super yummy delicious recipe. I used 3 scoops of 1/2 cup of cake mix. I used my jelly roll pan, and the cake was super duper thin and broke after every roll. I made it just for my family, so they didn’t care about cracks or looks – they loved it! Id love to get this to recipe to roll up thick and beautifully like yours – any suggestions?

  3. In the recipe for the Snow White Cake Roll, I have a question about the mixing butter with the milk. Am I to melt the butter then mix it with the milk, or melt with milk and for how long?

  4. soooo ive been looking for an easy green tea swiss roll recipe. cant find one :/ do you think this recipe would work with adding some matcha powder to the white cake mix before baking? im going to try it out to test for sweetness/bitterness but id like your opinion and any input/thoughts you (or anyone else, for that matter) may have.
    Happy Baking!!
    SImone

    1. Hi, Simone. Sure you can definitely try adding a little bit of matcha in this recipe. Though I’ve never tried it myself, I don’t see why it wouldn’t work. I also have this match roll cake recipe, you maybe interested. Check it out, and please let me know if you give it a try.

  5. My baking sheet is a little bigger than recommended should I change the recipe a little or is there a way to make my pan smaller with stuff I have around the house?

  6. 1 star
    Ugh…I measured everything exactly….took extra care to watch in the oven so it didn’t over bake and this is what I got……The whole roll down the middle cracked and broke all the way thru it while opening it back up. I wish I could find a fool proof recipe 🙁

    1. Oh no, I’m sorry to hear your trouble, Starfire. I saw your photo you sent too. I know you said you measure exactly, but may I know if you used cups, or weighed them on a scale? Also, you used large eggs, right? Elastic sponge cake is all about ratio, and I wonder if it was any possibility the ratio got off.

  7. 5 stars
    This cake is Superb!!!!!! I made it last Christmas and going to make it again this year. Might just become a tradition. MMMMMM! LOVE IT!!

  8. Can you please explain what you are meaning by ” cup measurements, or weight” ??? In the ingredients list you said to use 1 1\2 cups of cake mix, this tell me to measure out in measuring cups. So what do you mean by “or weight”? I’m really wanting to try this recipe out. Was also wondering what you thought about using WHIPPED ICING colored with a Christmas color for the filling, with the white chocolate gaunash icing poured over it? Thanks for your input in advance…

    1. Hi, Sheila. Basically, you can measure the cake mix either by cup or scale. 1 1/2 cups of cake mix equals 215gr. I provide both measurements, because not everyone has cups. If you have kitchen scale, use the scale. I prefer scale over cups in baking, because it’s more accurate measurement. And yes, you can totally color your filling with Christmas colors, and white chocolate ganache would be beautiful. I’d pour the ganache after the iced roll has been chilled for a little bit.