The Grinch Vanilla Cake Roll is made with vanilla cake with a vanilla cheesecake whipped cream filling all wrapped around a pink cake heart.
Today I present to you the Grinch…as if it were a holiday Hallmark or Lifetime made for TV movie.
We start with the Grinch who is in a bad mood because his parents are dead (someone’s parents are always dead).
They died around Christmas and it’s why he hates Christmas.
He just happens to be the prince of Whoodovia, which is where the town of Whooville is.
Their small European country is known for its skiing.
Sadly, the Grinch’s only relative, his brother, the king, is dying of late stage heart disease (runs in the family).
The Grinch finds out in order for him to get to be king he has to take a bride.
Not liking any of the Whooville ladies the Grinch heads to the United States to find a bride.
If he doesn’t he has to marry someone he doesn’t know or love.
Through a series of bad events the Grinch gets stranded in a small town in Wisconsin.
Where the only room available is at a failing Christmas tree farm and Bed and Breakfast.
There he meets Erin who loves Christmas.
She can’t believe that the Grinch hates Christmas.
And she decides she will help him find his love of Christmas again.
They make a snowman.
Go for a sleigh ride.
Decorate a Christmas tree.
Almost kiss under the mistletoe but at the last minute are interrupted and the moment is lost.
The Grinch finding his love of Christmas again wants to help Erin and her family save the tree farm.
They decide to hold a fundraiser/barn dance.
While looking for decorations Erin finds a recipe for prize winning Sugar Plum Jam from her great grandma.
They decided to make a batch to give away to the people at the dance.
The Grinch and Erin dance and are so happy.
Only to find out they did not raise enough money to save the farm.
The Grinch says that is okay.
They can all go live with him in Whoodovia.
While they appreciate that, the farm has been in their family for generations and it’s all the know.
Just as the dance is wrapping up a grocery store chain CEO who just happened to be at the dance and tasted the jam offers to carry the jam in their stores.
Thus saving Christmas and the farm.
The Grinch and Erin marry on the tree farm surrounded by decorated Christmas trees and Max as the ring bearer.
They split their time between the small farm and Whoodovia.
You can totally see that showing up on TV and you know it.
Enough of that and on to this The Grinch Vanilla Cake Roll.
Which is what they served at their wedding.
Probably. Cake rolls are intimidating because everyone is afraid they will crack.
It probably will.
Cover it in white chocolate and sprinkles and you will be fine. 😀
The filling by the way is super addicting and awesome.
P.S. The Grinch would want you to buy my cookbook Holy Sweet!
Want more Grinch recipes?
- For the Heart Cakes:
- 1 3/4 cups white or yellow cake mix
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
- 1/2 tsp vanilla extract, optional
- Red food gel
- For the Sponge Cake:
- 4 TBSP powdered sugar (for dusting the towel)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 eggs (two whole, three separated into whites and yolks)
- 1 cup granulated sugar, divided
- 1/3 cup water
- Bright green food gel
- 1 1/2 tsp vanilla extract
- For the Filing:
- 1 cup cream cheese, cool but soft
- 1 cup powdered sugar
- 1 tsp vanilla extract,
- 2 cups heavy whipping cream, cold
- Bright green food gel
- White Chocolate Coating:
- 12 oz green candy melts
- 3 TBSP
- Brightly colored sprinkles
For the Hearts:
Preheat oven to 350F/180/C.
Spray mini hearts molds with non stick baking spray.
In a medium bowl, whisk together the cake mix, eggs, melted butter, milk and vanilla. Mix in the food coloring until well combined and evenly colored.
Divide the batter into the heart shaped molds, filling them 3/4 of the way full. You will most likely have a little batter left over.
Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 15 to 20 minutes.
Allow to cool in the pan for about 5 minutes then invert on to a wire rack and remove them from the heart molds. Let them cool completely.
Once cool, trim them so each side of the heart is flat. We are going to want a row of them.
For the Sponge Cake:
Preheat the oven to 375F.
Line a 15 by 10 by 1 inch baking sheet with parchment paper and spray with nonstick baking spray. Set aside.
Dust a clean kitchen tea towel with powdered sugar and set aside.
In a small bowl, measure out flour, baking powder and salt. Set aside to be sifted later.
Separate egg whites and egg yolks from three of the eggs into two large bowls.
Reserve the other two eggs for later.
Using a stand mixer with the whisk attachment beat the egg whites until white and frothy, and gradually add 1/4 cup of the granulated sugar.
Beat until stiff peaks form (about 2-4 minutes)
Add the two remaining eggs to the egg yolks, and then beat with the electric mixer for 2-3 minutes.
Add the remaining 3/4 cups granulated sugar, water, green food gel, and vanilla extract and then beat one more minute.
Sift in the flour, baking powder and salt, and mix again on low until just combined. Do not over mix.
Gently fold in the egg whites into the batter. Be patient, trying to keep as much air in the batter as possible.
Pour the sponge batter into the prepared baking sheet.
Bake at 375 F for 10-12 minutes.
The top will be golden and the cake will spring back when pressed in the center.
Remove the cake from the oven and quickly and confidently invert the pan onto the powder sugar coated tea towel. Remove the parchment paper from the cake, and place a clean sheet of parchment on top of the inverted cake.
Starting from the short end, roll up the cake with the parchment and tea towel and allow to cool completely, about 1 hour.
For the Filling:
Using a stand mixer with the whisk attachment beat the cream cheese and powdered sugar until smooth. Scrape down the bowl as needed.
With the mixer running on low, add the vanilla and green food gel and stream in the heavy whipping cream.
Turn the speed up, and whip together until stiff peaks form.
Now the filling is ready to use as directed or for any other use.
You can put in fridge until ready to use.
Unroll your cake. You may or may not have cracks…and that is okay. There are usually cracks.
That’s why we cover it with white chocolate and sprinkles. 🙂
Spread out the filling over the top of the sponge cake evenly, leaving a slight border on the long edges.
With the top of the heart side down push one of the heart cake pieces into the filling.
Then repeat with as many cake hearts that will fit in there. Trying to make sure they are all in a straight row.
You will most like need to trim a few inches off each side. Since we are not making a Swiss roll but just a roll so there will be no spiral and you won’t need all the cake.
You are going to want the cake ends to touch when rolled up.
Place the cake seam side down onto a large piece of plastic wrap, and wrap snuggly to hold the cake roll together.
Refrigerate for at least three hours.
Unwrap and remove from fridge.
For the White Chocolate Coating:
Remove from fridge and melt the candy melts and oil 30 seconds at a time until you can whisk it smooth.
Let cool for a few minutes.
Quickly frost the cake with the white chocolate coating as quick as possible coving the sides and top.
Immediately cover with sprinkles.
Put back in fridge for an hour.
Then slice and serve.