These Chocolate Peppermint Cake Rolls are so easy to make! This Christmas, you don’t want a boring slice of cake. You need something that will light up any room! This homemade mint cake roll recipe is simple and quick with very few ingredients – plus it tastes amazing too so get ready for your favorite dessert to become even more special this year. 

I love peppermint during the holidays! I’m also a sucker for chocolate cake. Let’s be real I am just a sucker for any desserts!  Chocolate Peppermint Cake Rolls are the perfect combination of the two! We like to make these before family game nights or on Christmas Eve! There have been many laughs shared with these yummy cake rolls in our hands! 

My kids love being in the kitchen with me! It’s become one of their favorite things to take turns frosting the cake and rolling it up! They’ve gotten pretty good at it too! There’s always just enough frosting in the bowl for a lick or two all around! 

Chocolate Peppermint Cake Roll

You are in luck if you have decided to give these peppermint cake rolls a try! They are so delicious, and they’re perfect for any special occasion. If you’ve never tried making one, now is the time! Keep reading as we show you how to make a peppermint chocolate cake roll that is sure to impress your friends and family. So get ready to roll up some deliciousness!

Equipment Needed

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Stand Mixer or Hand Mixer
• 10×15 Baking Sheet
• Food Processor
• Clean Kitchen Towel

Ingredients 

Chocolate Cake

• 5 lg egg yolks
• 1 cup sifted powdered sugar
• ¼ cup sifted flour
• ½ tsp salt 
• 3 Tbsp Cocoa powder
• 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 a food processor)

How to Make a Chocolate Peppermint Cake Roll

You’ll definitely want to add this recipe to your recipe book! Just download the recipe below, print, and enjoy for many years to come! 

Chocolate Cake Recipe 

• Preheat oven to 375° 
• Beat the 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 (including the edge of the pan) 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 the cake gently, rolling the towel in the cake as well. 
• 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. 

Peppermint Cream Cheese Frosting Recipe 

1. Combine butter and cream cheese into a mixing bowl and beat with a stand or hand mixer, until well-combined, creamy and lump free. 
2. Add vanilla extract and salt and stir well. 
3. With a mixer on the low setting, gradually add powdered sugar until completely combined.

Tips, Tricks, and FAQ’s

• You might notice that there are a lot of eggs in this recipe. Eggs really help give cakes their light fluffy feeling. Because both the egg yolks and the egg whites are beaten the cake is even more fluffy and delicious! 
• You’re going to want to roll your cake up while it’s still warm! This will prevent cracking in your cake. The towel will protect your hands if the cake is still hot. 

What if I don’t have a clean kitchen towel?

Not to worry! Parchment paper will do just fine if you don’t have a clean towel on hand. You’ll have a tighter cake roll, but that’s not a problem! 

What if I don’t have a food processor?

My favorite trick when I didn’t have a food processor was to crush the peppermint sticks in a gallon size bag with my rolling pin. A meat smasher or any other hard object would work just fine! 

How Do I Store Chocolate Peppermint Cake Rolls?

YOu’ll want to keep them in an airtight container in the fridge. They can stay fresh in the fridge for up to 3 days, or on the counter in an airtight container for 1-2 days. 

Want More Cake Recipes? Check These Out!

• Berry Chantilly Cake
• Lemon Lime Pound Cake
• Tres Leche Cake

Love this Chocolate Peppermint Cake Roll Recipe Pin it for later!

Super Easy Chocolate Peppermint Cake Roll

Print

These Chocolate Peppermint Cake Rolls are so easy to make! This Christmas, you don’t want a boring slice of cake. You need something that will light up any room! This homemade mint cake roll recipe is simple and quick with very few ingredients - plus it tastes amazing too so get ready for your favorite dessert to become even more special this year. 

Ingredients

• 5 lg egg yolks
• 1 cup sifted powdered sugar
• ¼ cup sifted flour
• ½ tsp salt 
• 3 Tbsp Cocoa powder
• 1 tsp vanilla
• 5 lg egg whites (stiffly beaten)
• 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 a food processor)

Instructions

Chocolate Cake Recipe

Preheat oven to 375° 

Beat the 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 10x15 cookie sheet (including the edge of the pan) 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 the cake gently, rolling the towel in the cake as well. 

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. 

Peppermint Cream Cheese Frosting Recipe 

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.

Notes

You might notice that there are a lot of eggs in this recipe. Eggs really help give cakes their light fluffy feeling. Because both the egg yolks and the egg whites are beaten the cake is even more fluffy and delicious! 

You’re going to want to roll your cake up while it’s still warm! This will prevent cracking in your cake. The towel will protect your hands if the cake is still hot.