Best Christmas Peppermint Roll Cake

What’s better than a classic chocolate roll cake? A festive peppermint roll cake that tastes like Christmas!

This Christmas peppermint roll cake puts a holiday spin on the traditional Swiss roll. It’s perfect for holiday parties, family gatherings, or just because you’re craving something minty and sweet. With its swirls of cream and crushed candy canes, it looks fancy but don’t let that fool you – it’s easier to make than you might think. Trust me, once you put this on the dessert table, it won’t stick around for long.

Options for Substitutions

While some ingredients are key for this festive roll cake, there are several swaps you can try:

• Cream cheese: For the filling, you can use mascarpone cheese instead of cream cheese – it’ll give you an equally creamy texture. Just make sure it’s at room temperature before using.
• Peppermint essence: If you can’t find peppermint essence, try using crushed candy canes mixed into the filling. Start with about 1/4 cup and adjust to taste.
• Starlight mint candies: Candy canes work just as well here – just crush them to the same size. You’ll need about 6-8 regular-sized candy canes to equal 20 starlight mints.
• Semi-sweet chocolate: Feel free to use milk chocolate or dark chocolate chips instead. Just note that milk chocolate will make it sweeter, while dark chocolate will give a richer, less sweet taste.
• Heavy cream: For the ganache, you can use whipping cream or half-and-half. If using half-and-half, reduce the amount slightly to maintain the right consistency.
• Cocoa powder: Natural or Dutch-processed cocoa powder both work in this recipe. Dutch-processed will give you a deeper chocolate flavor and darker color.
• Note: Don’t substitute the eggs or try to adjust the flour amounts – these are crucial for the proper texture and rolling ability of the cake.

Watch Out for These Mistakes While Baking

The trickiest part of making a roll cake is preventing cracks, which often happen when the cake is either overbaked or rolled while too hot or too cold – the sweet spot is rolling it while still warm (about 5 minutes after it comes out of the oven) using a clean kitchen towel dusted with powdered sugar.

Another common mistake is underbaking the cake, which can make it too moist and sticky to roll properly – make sure the cake springs back when lightly touched in the center and the edges are just starting to pull away from the pan.

When adding the peppermint filling, resist the urge to spread it too thick or all the way to the edges, as it will squeeze out when rolling and make a mess – leave about a 1/2 inch border around all sides and spread it in a thin, even layer.

For the best texture and flavor, let the filled roll chill for at least 1 hour before adding the chocolate ganache topping, allowing the filling to set completely.

Storage Instructions

Keep Fresh: Your peppermint roll cake will stay perfect in the refrigerator for up to 5 days. Just wrap it tightly in plastic wrap or store it in an airtight container to keep it from drying out. The minty cream cheese filling actually gets even better after a day as the flavors meld together!

Freeze: Want to plan ahead? You can freeze this festive roll cake for up to 2 months! Wrap it well in plastic wrap, then add a layer of aluminum foil. Just skip the crushed candy garnish before freezing – you can add that fresh after thawing for the best look and crunch.

Thaw & Serve: When you’re ready to enjoy your frozen roll cake, move it to the refrigerator and let it thaw overnight. Take it out about 30 minutes before serving to let it come closer to room temperature – this is when the texture and flavor are at their best. Add any fresh garnishes just before serving.

Preparation Time	30-45 minutes
Cooking Time	14-16 minutes
Total Time	1-1.5 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 300-350 g

Ingredients

• 4 large eggs, yolks and whites separated
• 1/2 cup plus an additional 1/3 cup white sugar
• 1 teaspoon vanilla essence
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder, unsweetened
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• 8 ounces cream cheese
• 1/4 cup butter
• 1 cup icing sugar
• 1/2 teaspoon peppermint essence
• 20 starlight mint candies, crushed
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips (or 3 ounces semi-sweet baking chocolate)
• Crushed starlight mint candies for garnish

Step 1: Prepare the Baking Pan and Preheat the Oven

Start by preheating your oven to 375 degrees F.

Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper.

Grease and flour the paper to ensure the cake doesn’t stick during baking.

Step 2: Make the Cake Batter

In a large bowl, beat egg whites until soft peaks form.

Gradually add 1/2 cup granulated sugar, continuing to beat until stiff peaks form.

In a separate medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes.

Gradually add the remaining 1/3 cup of granulated sugar and continue beating for another 2 minutes.

In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.

Add this dry mixture to the egg yolk mixture alternately with water, beating on low speed just until the batter is smooth.

Gradually fold the chocolate mixture into the beaten egg whites until well blended.

Step 3: Bake and Roll the Cake

Spread the batter evenly in the prepared pan and bake for 14 to 16 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for one minute.

Lift the parchment paper and the hot cake out of the pan and transfer it to a flat, heat-safe surface.

Immediately roll the cake up starting from one of the short ends, keeping the parchment paper inside.

Allow the rolled-up cake to cool completely on a wire rack, then transfer it to the fridge for an additional 30-minute cool.

Step 4: Prepare the Filling

While the cake is cooling, mix cream cheese, butter, powdered sugar, and peppermint extract together with an electric mixer until fluffy and smooth.

Gently stir in crushed peppermint candies to taste, reserving some for the ganache topping if desired.

Step 5: Fill and Roll the Cake

Once the cake has cooled completely, carefully unroll it.

Spread the filling evenly over the surface of the cake.

Then, roll up the cake again, this time without the parchment paper.

Use a butter knife if needed to help release it.

Cover the cake roll with plastic wrap and refrigerate for at least 1 hour.

Step 6: Prepare Ganache and Finish

In a saucepan, heat the heavy cream until hot.

Pour it over chopped chocolate and stir continuously until the chocolate melts and the mixture is smooth.

Allow the ganache to cool for several minutes so it thickens slightly.

Gently spoon or pour the cooled chocolate ganache over the top of the peppermint roll.

Optionally, sprinkle additional chopped peppermint candy on top.

Refrigerate the finished cake roll for at least 20 minutes before serving.

Step 7: Serve and Store

Before serving, ensure the cake has chilled well so the ganache is set.

Store any leftovers in the fridge, covered, for up to three days.

Enjoy your festive peppermint roll!