Description

This Chocolate Peppermint Cake Roll is a festive and elegant dessert that combines a moist chocolate sponge with a fluffy peppermint cream filling. Rolled to perfection and topped with powdered sugar and crushed candy canes, it’s a showstopping treat for holiday gatherings or wintry indulgence.

Ingredients

For the Cake:

3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
Powdered sugar (for dusting)

For the Filling:

1 cup heavy cream
1/2 cup powdered sugar
1 tsp peppermint extract
Crushed candy canes (for garnish)

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Instructions

Preheat Oven: Preheat to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Make Cake Batter: In a medium bowl, whisk flour, cocoa powder, baking powder, and salt. In a separate bowl, beat eggs and sugar on high speed until thick and pale (~5 minutes). Mix in vanilla.
Combine and Bake: Gently fold dry ingredients into egg mixture. Pour into the prepared pan and spread evenly. Bake for 12–15 minutes or until cake springs back when touched.
Roll Cake: Dust a clean towel with powdered sugar. Turn cake out onto the towel, peel off parchment, and roll up from the short side with the towel. Let cool completely.
Make Filling: Whip heavy cream until soft peaks form. Gradually add powdered sugar and peppermint extract; continue whipping to stiff peaks.
Assemble: Unroll the cooled cake, spread with peppermint filling, and gently roll it back up without the towel. Place seam-side down on a serving plate.
Garnish: Dust with powdered sugar and sprinkle with crushed candy canes. Chill before slicing.

Notes

For extra flavor, add mini chocolate chips to the filling.
Wrap tightly and refrigerate up to 3 days.
Freeze unfilled cake roll for up to 1 month.