Chocolate Peppermint Cake Roll

Chocolate Peppermint Cake Roll is a festive and elegant dessert that brings together the richness of chocolate sponge cake and the refreshing coolness of peppermint cream. With a tender texture, a whipped filling, and candy cane crunch, this cake roll is perfect for winter holidays, dinner parties, or cozy evenings by the fire.

Why You’ll Love This Recipe
This dessert is as beautiful as it is delicious. Here’s why it deserves a place on your holiday table:

Light and fluffy cake with a rich cocoa base

Peppermint cream filling adds a cool, festive touch

Crushed candy canes give texture and visual appeal

Impressive presentation with minimal effort

Perfect for Christmas or winter gatherings

Can be made ahead of time

No special tools required—just a jelly roll pan and a towel

Easy to customize with different flavors

Delightfully balanced—not overly sweet

A refreshing twist on the classic Yule log cake

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake

all-purpose flour

cocoa powder

baking powder

salt

large eggs

granulated sugar

vanilla extract

powdered sugar (for dusting)

For the filling

heavy cream

powdered sugar

peppermint extract

crushed candy canes (for garnish)

directions
Preheat the oven: Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.

Combine the batter: Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.

Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the cake springs back when touched lightly in the center.

Roll the cake: Dust a clean kitchen towel with powdered sugar. When the cake is done, loosen the edges and invert it onto the towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let it cool completely while rolled.

Prepare the filling: In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and peppermint extract. Continue whipping until stiff peaks form.

Assemble the roll: Once the cake is fully cooled, gently unroll it. Spread the whipped peppermint cream evenly over the surface, leaving a small border around the edges.

Roll and garnish: Re-roll the cake without the towel and place seam-side down on a serving platter. Dust with additional powdered sugar and garnish with crushed candy canes.

Servings and timing
Prep time: 20 minutes

Bake time: 15 minutes

Cool & assembly time: 1 hour

Total time: 1 hour 35 minutes

Servings: 10–12 slices

Calories per serving: Approximately 280 kcal

Difficulty: Moderate

Variations
Chocolate ganache topping: Drizzle with melted chocolate or ganache before serving.

Mint chocolate chip: Add mini chocolate chips to the filling for texture.

Mocha twist: Add 1 teaspoon of espresso powder to the cake batter.

Vanilla-mint filling: Substitute half the cream with vanilla Greek yogurt for a tangy variation.

Nutty addition: Sprinkle crushed pistachios or almonds on the filling before rolling.

Green color: Add a few drops of green food coloring to the filling for a festive look.

White chocolate: Replace cocoa powder with white chocolate and omit chocolate in the cake for a white version.

Gluten-free: Use a gluten-free flour blend that substitutes 1:1 for all-purpose flour.

Alcohol infusion: Add a splash of peppermint schnapps to the filling for a grown-up version.

Holiday spices: Mix in a dash of cinnamon or nutmeg to the cake for seasonal warmth.

storage/reheating
Store the cake roll in the refrigerator, covered, for up to 3 days. Keep it well-wrapped in plastic or in an airtight container to prevent drying.

To freeze, wrap the filled and rolled cake (before garnishing) tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating is not recommended; this dessert is best served chilled or at room temperature.

FAQs
Can I use whipped topping instead of heavy cream?
Yes, but fresh whipped cream offers better flavor and texture.

How do I prevent the cake from cracking?
Roll the cake while it’s still warm and allow it to cool in that shape. This helps prevent cracks later.

Can I make this cake ahead of time?
Yes, it’s a great make-ahead dessert. Store it chilled and garnish just before serving.

Can I use peppermint candy instead of extract?
Crushed peppermint candies can add flavor, but extract is more potent and evenly distributed.

How do I slice the roll cleanly?
Use a sharp serrated knife and wipe it clean between each cut for neat slices.

Can I use Dutch-processed cocoa?
Yes, Dutch-processed cocoa gives a richer chocolate flavor and works well in this recipe.

What if I don’t have a jelly roll pan?
Use a rimmed baking sheet of similar size (about 10×15 inches). The cake needs to be thin and flexible for rolling.

Can I make this with a chocolate ganache center?
Yes, substitute whipped cream with a thin layer of ganache for a denser, richer filling.

Is this recipe suitable for kids?
Absolutely. It’s festive, fun, and not overly minty, making it a family-friendly favorite.

How long can it sit out?
Serve within 1–2 hours at room temperature. Keep refrigerated for longer storage.

Conclusion
Chocolate Peppermint Cake Roll is a charming, flavorful dessert that makes a stunning centerpiece for any holiday celebration. With its rich cocoa sponge, light peppermint cream, and festive toppings, it’s as delightful to eat as it is to look at. Make it ahead, slice it with pride, and enjoy the perfect sweet finish to your holiday meals.

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