Snow White Roll Cake Recipe with Whipped Cream Filling

Why you’ll love this recipe:

If you’re planning a holiday menu and want a festive, elegant dessert that doesn’t require an army of ingredients or hours in the kitchen, this roll cake delivers. It looks sophisticated but is surprisingly simple to make.

This recipe proves that refined desserts don’t have to be complicated—just thoughtful techniques and a few quality ingredients.

This jelly roll-style cake is effortlessly pretty and quick to assemble. Its main attraction is the sponge itself: feather-light crumbs and a pure white appearance achieved by folding a whipped egg-white meringue into the batter.

With just seven ingredients for the cake and filling combined, it’s an ideal choice when you want a show-stopping dessert without a long ingredient list.

Key Ingredients:

The trick to this cake is the cake mix base and a light meringue technique.

• Pillsbury Moist Supreme White Premium Cake Mix is used as the base. Important: this recipe uses only half a box to keep the sponge light and flexible for rolling.
• Melted unsalted butter and milk are folded in to add richness and flavor.
• Egg whites are whipped into a fluffy meringue to create structure, volume, and a pristine white color.
• The filling is a simple white chocolate mousse made from chopped white chocolate and heavy whipping cream.
• For a festive finish, crush some M&M’s Holiday Minis and sprinkle them on top for color and a little crunch.

How to make this recipe:

1. Make the batter

Whip the egg whites into a firm but still glossy meringue. This adds volume and elasticity, which helps the thin sponge roll without cracking.

Combine the milk and melted butter in a small bowl while whisking the egg whites—this adds flavor and smoothness to the final batter.

Sift half of the boxed cake mix into the whipped egg whites and fold gently with a silicone spatula until mostly incorporated. Then pour in the milk-and-butter mixture and fold until the batter is smooth. The batter may deflate slightly when dry ingredients are added, but it will become smooth once combined with the butter mixture.

2. Bake the cake

Line a standard half-sheet baking pan (about 18 x 13 x 1 inches) with parchment paper or a silicone mat. Spread the batter evenly into a thin layer using a flexible spatula or scraper.

Bake at 350°F (177°C) for 12–15 minutes, or until a toothpick inserted into the center comes out clean. The sponge should be just lightly golden, not browned.

3. Make the mousse filling

While the cake bakes, prepare the white chocolate mousse.

1. Warm 1/4 cup heavy cream until hot but not boiling, then pour it over the chopped white chocolate. Let it sit for a minute, then stir until smooth. Allow this mixture to cool completely.
2. Whip the remaining 1 cup of heavy cream to stiff peaks.
3. Gently fold the cooled white chocolate mixture into the whipped cream until combined. Do not re-whip after adding the chocolate or the mixture may separate.

4. Fill and roll

Lay a large, lint-free kitchen towel on a work surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel, peel off the parchment, and roll the cake up inside the towel from the short side while still warm. Let it cool on a wire rack until completely cool—about an hour.

Unroll the cooled cake and spread the white chocolate mousse evenly across the surface, reserving about one-third of the filling for frosting the outside. Re-roll the cake tightly, trim the ends for a clean presentation, and frost the exterior with the reserved mousse.

The finished cake is pristinely white and feather-light. For a festive touch, sprinkle crushed M&M’s Holiday Minis over the top for color and a delightful crunch.

Roll Cake Tips for Success:

Perfecting this recipe took several attempts, and a few key lessons make the difference between a cracked roll and a smooth, elegant cake.

1. Weigh 215 g of cake mix (exactly half a standard boxed mix) for the correct dry-to-wet ratio. Too much cake mix makes the sponge dry and prone to cracking.
2. Sift the cake mix to remove lumps so you won’t overwork the batter while trying to incorporate dry streaks.
3. Avoid over-baking; an overcooked sponge cracks when rolled. The cake should be just set and lightly golden.
4. Roll the warm cake in the powdered-sugar-dusted towel soon after it comes out of the oven. Rolling while warm creates the memory the cake needs to roll smoothly later without breaking.
5. Be patient and follow the steps; practice makes perfect. If the first attempt isn’t flawless, reuse the pieces (see the repurpose tips below).