Little Debbie Themed Swiss Roll Cake | The Squeaky Mixer

Little Debbie Themed Swiss Roll

There is something so special and nostalgic about the classic Little Debbie Tree Cakes. Of course, I felt the need to put these adorable and delicious little cakes onto one of my Designed Swiss Rolls.

These Swiss Rolls are so much fun to make and the best part is that they’re customizable to fit whatever theme or design you’re looking to achieve. The flavor of this cake is subtlely sweet with a hint of vanilla. Its texture is light and fluffy. The whipped cream filling that it’s paired with helps to amplify the sweetness and of course, you always have the option to add more filling like fresh fruit, jam, Nutella, etc.

Little Debbie Themed Swiss Roll Cake | The Squeaky Mixer

Have More Questions About Making Swiss Rolls?

I would love for all of you to check out my Holiday Designed Sheet Cake Master Guide where I dive so deep into this recipe to provide you guys with all of the advice, skills, and confidence to make these Designed Swiss Rolls on your own! You can find that, here! Or you can click the recipe below.

Holiday Designed Sheet Cake Master Guide | The Squeaky Mixer

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I use Americolor Food Gel. I have used my fair share of food dyes out there and I have never had such success than with Americolor Food Gel. A little bit goes a long way so that the deep blacks and reds don’t effect the flavors of your desserts and the colors always result in such a beautiful vivid end result. For the link to these Food Dyes on Amazon, click here!

Little Debbie Themed Swiss Roll Cake | The Squeaky Mixer
Little Debbie Themed Swiss Roll Cake | The Squeaky Mixer

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I hope you all enjoy this recipe as much as I do and if you ever have any questions, never hesitate to comment on these recipes and I will get back to these questions ASAP. I appreciate you all enjoying my recipes and supporting me on social media!

Little Debbie Themed Swiss Roll

4.7 from 10 votes
Recipe by Maddison Koutrouba –


Cooking time


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  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 2 1/2 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla


  • Preheat the oven to 375 degrees grease a baking sheet with cooking spray and line it with parchment paper. I am using a standard 13″ x 18″ cookie sheet. Use an edible marker to draw or trace little debbie christmas tree cakes all over half of your parchment paper sheet.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause for a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple of tsp. of batter into small bowls and dye every color you want for your design.
  • Place each color into a piping bag.
  • Trace and pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up and won’t see designs that are on the inside.
  • Pipe the remaining, uncolored batter on top of the designs to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle a rag or parchment paper with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

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