Chocolate Peppermint Cake Roll

A perfect holiday flavor combination in this delightful Chocolate Peppermint Cake Roll. It’s absolutely delectable, and a gorgeous presentation.

One of my favorite combinations is chocolate and peppermint, and this recipe is an especially delectable way to enjoy it. The presentation is absolutely beautiful, and it’s perfect for any holiday party or table–and for showing off your baking skills! It’s a lovely holiday dessert that is sure to please.

Originally published November 2011. Updated December 2022.

Chocolate Peppermint Roll

Chocolate Peppermint Cake Roll: Holiday Dessert

This is a family favorite at our house, and my kids regularly ask me to make it. It’s a staple during our holiday celebrations, and I love to take it to parties. Not only does it look gorgeous on a plate, but it tastes amazing. The richness of the chocolate cake is perfectly paired with the light creaminess of peppermint filling, and who can resist a delicious chocolate glaze? I don’t always make desserts that are as involved as this one. It’s not hard, but it does take a little more time a few more steps than the usual recipe.  It is ABSOLUTELY worth it. 

If you’ve never made a “roll” recipe, this is a good one to start with. I know it can look overwhelming if you’ve never attempted it before. But you can do it! It’s pretty straightforward, doesn’t require a ton of different ingredients, and the cake is really easy to work with.

Ingredients you need for Chocolate Peppermint Cake Roll

TIP: If you’re short on time, consider serving them as brownies instead. Frost the cake with the filling, then drizzle or spread the glaze on top.

  • Butter
  • Hershey’s cocoa
  • Powdered sugar
  • Vanilla extract
  • Heavy cream
  • Crushed peppermint candies or candy canes
  • Eggs
  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
Chocolate Peppermint Cake Roll

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How to make a Chocolate Peppermint Cake Roll

Heat your oven to 375 degrees. Line a 15 1/2 x 10 1/2 x 1 jelly roll pan (half sheet baking pan) with foil, then generously grease with butter.

Next up, egg whites! This part scared me the most when I first made this recipe, but it really wasn’t as bad as I thought it was going to be. I looked up what stiff peaks should look like, and that really helped. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. I use my KitchenAid, with the whisk attachment.

After the egg whites are finished, start on your egg yolks. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes. Since my KitchenAid is in use, I use my hand mixer in a separate bowl.

Once the eggs are finished, you can move on to the next part. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly. Lay out a clean dishtowel (I like to use flour sack dishtowels, they’re my favorite!), and sprinkle fairly generously with powdered sugar. Once the cake comes out of the oven, immediately loosen cake from edges of pan, then invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.

While the cake is cooling, make the peppermint cream by beating 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

When cool, carefully unroll the cake; remove towel. Spread cake with filling; re-roll the cake. At that point I carefully pick up the cake and place it on a serving dish.

The last step is to make the chocolate glaze, then drizzle on top of the cake. Sprinkle with crushed peppermint. Refrigerate until ready to serve. Serves 10. (Or less…everyone will want more than one piece!)

Chocolate Peppermint Cake Roll

Chocolate Peppermint Cake Roll

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Kierste Wade | Old Salt Farm
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 10
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Ingredients
 

Chocolate Peppermint Roll Cake

  • 4 eggs, separated
  • 1/2 cup sugar
  • 1/3 cup sugar
  • 1 tsp. pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup Hershey's cocoa
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/3 cup water

Peppermint Cream Filling

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/3 cup crushed peppermint candies
  • few drops red food coloring

Chocolate Glaze

  • 2 tablespoons butter
  • 2 tablespoons Hershey's cocoa
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1/2 tsp pure vanilla extract

Instructions

  • 1. Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.
    2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
    3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
    4. Bake 12 to 15 minutes or until top springs back when touched lightly.Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off the foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.
    5. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; re-roll cake.
    6. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving.
    7. Cover; refrigerate leftover dessert. 10 to 12 servings.
    PEPPERMINT FILLING: Beat cold whipping cream in medium bowl until slightly thickened. Add powdered sugar and finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

Recipe Equipment

Jellyroll pans
Course :Cake, Christmas Recipes, Dessert
Keyword :chocolate cake, chocolate dessert’, Christmas Recipes, Holiday Desserts, Holiday recipes
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