Festive Chocolate Peppermint Cake Roll
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Chocolate Peppermint Cake Roll – A soft, springy, homemade chocolate rolled cake, with luscious swirled layers of rich, creamy cream cheese icing and the cool snap of peppermint. Rich, indulgent, and chocolate; how can you go wrong?
Swiss Rolls and Ho-Ho’s and Yodels, Oh my!
Do you remember those days? Little Debbie Swiss Rolls or either of the other two was a much coveted lunchbox treat. There was always some fast and heavy trading in the lunchroom. If you happened to be the lucky winner, it was the 4th graders’ equivalent to winning the lottery! Ah, the simplicity of youth.
You don’t have to be young or engage in tenacious trading to enjoy and indulge in this chocolate Peppermint Cake Roll!
This peppermint cake roll is reminiscent of those childhood favorites: Ho-Ho’s, Swiss rolls, and Yodels, only on a larger scale and with an elegant peppermint twist.
Most holiday buffets or dessert tables seem incomplete without the traditional Peppermint Christmas Log, also known as a Mint Yule Log.
A chocolate peppermint cake roll is a gorgeous and delicious addition to any menu, whether it’s a Winter Holiday or not!
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Why You’ll Love This Chocolate Peppermint Cake Roll Recipe
- An elegant dessert for any get-togethers
- It works as a traditional and delicious Peppermint Christmas Log or Yule Log but also great at any time of the year.
- Rich and luscious cream cheese filling
- Easy way to impress friends with your creative baking skills
Equipment Needed To Make Chocolate Peppermint Cake Roll
- Stand Mixer
- Sifter for baking
- Mixing bowl
- Measuring cups
- Measuring spoons
- Parchment paper
- 10×15 jelly roll pan
- Clean dish towel
- Food Processor
Ingredients for Chocolate Swiss Cake Roll
Cake
- Egg yolks
- Sifted powdered sugar
- Sifted flour
- Salt
- Cocoa
- Vanilla
- Egg Whites
Peppermint Cream Cheese Filling
- Butter (room temperatire)
- Cream Cheese (room temperature) Use the full fat block variety, not light or whipped.
- Vanilla (pure vanilla extract is always best)
- Salt
- Powdered Sugar
- Peppermint Candies (crushed i food processor)
How To Make A Chocolate Peppermint Cake Roll
- Preheat oven to 375.
- Beat egg yolks until thick and set aside.
- In a separate bowl, combine sugar, flour, salt and cocoa powder.
- Beat the dry ingredients into the egg yolks until well-combined.
- Add vanilla
- In another bowl, whip egg whites until light and fluffy.
- Fold the egg whites into the egg yolk mixture.
- Spray your 15×10 inch pan 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.
- Gently roll up the cake, rolling the towel with it.
- Wrap tightly in the towel to hold the shape.
- Allow the cake to cool and unroll. Spread filling onto the cake and sprinkle with crish candies. Roll the cake into a jellyroll shape. Dust top with powdered sugar. Cut and serve.
What To Serve/Pair With Your Peppermint Christmas Log Recipe
- White Chocolate Hot Cocoa
- Cabernet Sauvignon, Full Bodied
Tips to Keep Your Chocolate Peppermint Cake Roll From Cracking
**You can do a few things to help minimize cracking or splitting in your chocolate peppermint cake roll.
- Do not overcook the cake; even a minute can make a difference in the pliability of your chocolate cake roll.
- Trim any dry or crispy edges before rolling.
- Use the correct pan size; if the cake is too thick, it will almost always crack or split.
- Make sure you use parchment paper in the baking pan, as the recipe states. That’s one shortcut that you don’t want to take if you’re going to be successful.
- Turn the cake out when it is warm (60-90 seconds if possible) and make sure the dishtowel is dusted properly before gently rolling the cake. (If you prefer to reduce a bit of the sweetness, you can dust with cocoa instead of powdered sugar.)
- Do not roll the chocolate cake roll too tightly; once rolled, allow it to cool completely.
- Don’t sweat the small stuff; I mean the splits. It will all come together with the delicious filling.
Chocolate Mint Cake Roll FAQs
What happens if my chocolate log cake splits or breaks?
Spackle that baby with plenty of icing and roll it right back up. If the outer edges of the chocolate cake are crisped or dry when you take it out of the oven, remove those before rolling the warm cake in the dusted towel.
Can I put a chocolate glaze on this peppermint Christmas log?
Yes, you can ice or glaze this peppermint cake roll recipe, just like the traditional Swiss Rolls. Although you might find this cake is delicious and satisfying without the addition of icing or glaze. However, for many of us, the more chocolate, the merrier!
Try this simple two ingredients recipe for a Chocolate Ganache glaze. Chocolate chips and heavy cream. Just follow the instructions carefully, and do not stir before it’s time because the chocolate will seize.
What can I use instead of peppermint candy?
We think for optimal results that the peppermint candy dust gives just the right bit of sweetness and a bright pop of flavor, as well as texture and a delightful visual. With that said, if you don’t have access to the candies or in a pinch, you can use peppermint extract or peppermint oil.
Peppermint oil tends to be about 3x more potent than the extract, which contains alcohol. If you use peppermint extract, start with ⅛ tsp and continue to add a few drops at a time until you get the balance of mint that you prefer. You can also add a few drops of red food coloring to add a hint of pink for a striking visual effect.
Equipment
- measuring cups and spoons
- 15×10 jelly roll pan
- food processor
- clean dish towel
Ingredients
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)
Instructions
How to Make Chocolate Cake Log
- 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.
- Add vanilla
- Fold in the egg whites.
- Spray a 10×15 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
- 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.
Nutrition
If You Love This Chocolate Cake Roll, Try These other Delicious Recipes
- Chocolate Cinnamon Rolls With Chocolate Chips
- Maple Pumpkin Cheesecake Instant Pot Recipe Easy and Delicious
- Old Fashion Sweet Potato Bread Pudding With Maple Sauce
