A peppermint chocolate cake roll is the perfect holiday dessert! It’s easy to make and filled with holiday inspired flavors. This chocolate cake roll is filled with a peppermint cream cheese frosting, rolled and cut into slices. Let me show you how to make this easy dessert recipe today!
I think that peppermint and chocolate are the perfect winter time combination. I love it in coffee, like my peppermint mocha, and I love it in desserts! This peppermint chocolate roll cake is awesome for the cooler season and makes a great dessert for any event.
What is a chocolate roll cake?
A roll cake is a basic cake cooked on a jelly roll pan. The cake is placed on a prepared towel and rolled up to form a log shape. It is cooled and then unrolled and frosting or filling is added. It is rolled up again and sliced.
This chocolate peppermint version uses a peppermint cream cheese frosting for the cake roll middle. Cake rolls are sometimes called yule logs because of their shape!
Peppermint chocolate roll cake ingredients
The thing that I love about roll cakes is that they appear to be fancy, but their ingredients are quite common. In fact, to make this peppermint chocolate version you will need:
- Sifted powdered sugar
- Sifted flour
- Cream cheese
- Red peppermint candies
Eggs – You need to separate the eggs, but use both the yolk and the egg white in this recipe. Here is an easy tutorial on how to separate eggs.
Powdered sugar – Grab a whole bag of powdered sugar as you need some for the cake and the peppermint filling.
Butter – You want unsalted butter for this recipe. If you only have salted on hand, omit the salt in the instructions. Make sure the butter is softened as well.
Cream cheese – While you are grabbing butter, get a block of cream cheese as well. You will want to leave your cream cheese out for at least an hour to make sure it’s softened before you use it.
Peppermint candies – You can use the round peppermint candies or even candy canes. They will be placed in a food processor, so they can even be broken ones!
How to make a roll cake
Once you have all your ingredients for this peppermint chocolate roll, you will also need to grab:
- Mixing bowls
- Jelly roll pan
- Parchment paper
- Dish towel
- Stand or hand mixer
Step 1 Beat the yolks Preheat your oven to 375 degrees. In a mixing bowl, separate your eggs. Beat the egg yolks until they are thick, creamy and a pale yellow color.
Step 2 Sift the dry ingredients In a separate mixing bowl, sift together the powdered sugar, salt, flour and cocoa powder.
Step 3 Combine yolks and cocoa mixture Beat the dry ingredients into the egg yolks until well blended. Add the vanilla and egg whites as well. Mix until well combined.
Step 4 Pour into pan Spray your jelly roll pan with non-stick cooking spray and place a piece of parchment paper on the bottom. Pour the cake mixture over the parchment paper.
Step 5 Bake Cook for 15-20 minutes and until your finger springs back when touched.
Step 6 Form cake roll Lightly dust a clean dish towel with powdered sugar. Loosen cake around edges with a knife and invert onto towel while still warm. Peel off parchment paper. Roll up cake gently, rolling the towel in the cake. Wrap tightly in the towel to hold the shape.
Step 7 Make frosting While the cake roll is cooling, make your frosting. Combine butter and cream cheese into a mixing bowl and beat with a stand or hand mixer, until well-combined, creamy and lump free. Add vanilla extract and salt and stir well. With a mixer on the low setting, gradually add powdered sugar until completely combined.
Step 8 Add frosting and re-roll Once the cake has cooled, spread cream cheese frosting on the cake, sprinkle with the crushed candy and roll like a jelly roll.
Do I have to use a jelly roll pan?
Yes and no. If you can find a baking sheet with a lip on it that will hold the cake batter, then no, you don’t need a jelly roll specific pan. If none of your pans can hold cake batter, you may need to check out a jelly roll pan.
Why do I need to add the powdered sugar to my dish towel?
Believe it or not, the powdered sugar helps the cake from sticking to the towel. Nothing ruins a dessert faster than when it sticks!
How to cut a cake roll
Once you have fully assembled your cake roll, you will want to place it back in the fridge to firm up for about an hour. You don’t have to do this if you plan to eat it right away, but it does help with cutting it.
Once the filling has firmed up, take a sharp knife and cut into slices. To keep your slices clean, wipe off your knife between each cut. You can also dip your knife in hot water (and wipe it off), to get a smoothly cut slice.
How to store leftovers
If you have any leftover cake roll left, you can store it in an airtight container such as a Ziplock bag or a Tupperware. Place it in the fridge until you are ready to enjoy another slice!
Can I freeze it?
You can! Make the recipe as directed. Wrap a piece of parchment or freezer paper around the cake roll. Place it in a Ziplock bag and remove all the air. Put it on a cookie sheet to freeze. Once it is frozen, remove the cookie sheet and store in the freezer. It will keep for about 3 months in the freezer.
This peppermint chocolate cake roll pairs very nicely with a hot coffee! (Ask my how I know! ha!) Some of my favorite coffees to pair with this cake would be:
- White chocolate vanilla latte
- Chestnut praline latte
- Caramel brulee latte
- Eggnog latte
- Peppermint mocha latte
- Chocolate Log Cake
- 5 lg Egg yolks
- 1 cup Sifted powdered sugar
- ¼ cup Sifted flour
- ½ tsp Salt
- 3 tbsp Cocoa
- 1 tsp Vanilla
- 5 lg Egg Whites (stiffly beaten)
- Peppermint Cream Cheese Frosting
- ½ cup butter (unsalted, softened)
- 8 Oz Cream cheese block (softened)
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 4 cups Powdered sugar
- ½ cup Red peppermint candies (crushed in food processeor)
Preheat oven to 375°
Beat egg yolks until thick and lemon colored.
Sift powdered sugar, flour, salt and cocoa together.
Beat the dry ingredients into the egg yolks until well blended.
Fold in the egg whites.
Spray a 10x15 cookie sheet (with edge) with nonstick spray and line with parchment paper.
Pour cake mixture in the baking pan and bake for 15-20 minutes, until the center springs back when pushed with a finger.
Lightly dust a clean dish towel with powdered sugar. Loosen cake around edges with a knife and invert onto towel while still warm. Peel off parchment paper.
Roll up cake gently, rolling the towel in the cake.
Wrap tightly in the towel to hold the shape.
Once the cake has cooled, spread cream cheese frosting on the cake, sprinkle with the crushed candy and roll like a jelly roll.
How to Make Peppermint Cream Cheese Frosting
Combinebutter and cream cheese into a mixing bowl and beat with a stand or hand mixer, until well-combined, creamy and lump free.
Add vanilla extract and salt and stir well.
With a mixer on the low setting, gradually add powdered sugar until completely combined.
Nutrition Information:Yield: 12 slices Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 121mgSodium: 314mgCarbohydrates: 56gFiber: 0gSugar: 50gProtein: 5g
Other cake rolls to try
- Mint chocolate chip cake roll
- Lemon cake roll
- Christmas vanilla cake roll
- Tiramisu cake roll
- Chocolate orange yule log
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