Magical Peppermint Chocolate Dream Roll Cake Recipe for Holidays

Picture a peppermint chocolate dream roll cake that whispers sweet indulgence with every delicate slice.

Soft, cloud-like layers of rich chocolate meld seamlessly with cool, refreshing mint undertones.

Each carefully crafted bite promises a sensational dance of contrasting flavors and textures.

Imagine rolling delicate cake into a mesmerizing spiral of decadence that simultaneously surprises and delights the palate.

Delicate swirls of creamy filling peek through tender chocolate sponge, creating a visual masterpiece that hints at the extraordinary experience awaiting you.

Intricate yet surprisingly simple, this dessert changes ordinary ingredients into an extraordinary culinary adventure.

Prepare to be enchanted by a confection that bridges comfort and sophistication in one magnificent dessert.

You won’t be able to resist diving into this irresistible treat.

What to Serve with Peppermint Cake

• Pair with Peppermint Bliss: Serve this decadent chocolate roll cake alongside a chilled peppermint schnapps to enhance the mint flavor and complement the rich chocolate notes.
• Cool Down with Mint Tea: A refreshing peppermint tea perfectly balances the cake's sweetness and provides a light, cleansing contrast to the rich chocolate texture.
• Creamy Companion: Offer a scoop of vanilla bean ice cream or a dollop of whipped cream to cut through the intense chocolate and add a smooth, cool element to each bite.
• Wine Lovers' Delight: Choose a late-harvest Cabernet or a sweet port wine to match the cake's deep chocolate intensity and bring out its complex flavor profile.

Recipe Swaps for Peppermint Roll Cake

• Minty Holiday Swirl: Transform the classic roll cake into a festive peppermint chocolate dream by adding crushed candy canes to the filling and sprinkling extra peppermint pieces on top for a holiday-inspired treat.
• Dark Chocolate Espresso Dream: Infuse the cake batter with strong espresso powder and replace the peppermint with a rich dark chocolate ganache filling, creating an intense coffee-chocolate experience.
• Nutty Chocolate Peppermint Crunch: Incorporate chopped toasted almonds or hazelnuts into the cake batter and sprinkle them between layers for added texture and nutty depth to the peppermint chocolate roll.
• White Chocolate Peppermint Dream: Swap the dark chocolate for a white chocolate cream filling and add white chocolate shavings on top, creating a lighter and creamy variation of the original recipe.

FAQs for Peppermint Roll Cake

• Can I make this cake ahead of time?

Yes! You can prepare the cake roll a day in advance and store it in the refrigerator. Just wrap it tightly in plastic wrap to keep it fresh and moist.

• What if I don't have a jelly-roll pan?

You can use a similar sized baking sheet with raised edges. The key is having a thin, even cake that rolls easily without cracking.

• How do I prevent my cake from sticking to the parchment paper?

Grease and flour the parchment paper thoroughly. This extra step ensures the cake releases smoothly when you’re ready to unroll and fill it.

• Can I substitute ingredients if I'm missing something?

For the cocoa, use dark chocolate powder. If you don’t have vanilla, almond extract works as a nice alternative. Always measure ingredients carefully to maintain the cake’s delicate texture.

Peppermint Chocolate Roll Cake Highlights

• This peppermint chocolate roll cake brings holiday cheer with its stunning swirl and rich flavor combination.
• Learn professional-level cake rolling skills that transform a simple cake into an impressive dessert with minimal complicated steps.
• Enjoy the delicate, airy cake layers that create a melt-in-your-mouth sensation, contrasting the soft sponge with potential creamy peppermint filling.
• Prepare an elegant dessert in under an hour that looks complicated but requires straightforward techniques, perfect for impressing guests without spending hours in the kitchen.

Ingredients for Peppermint Chocolate Cake

• Eggs, Egg Whites: Key structure and lightness for the cake, fresh eggs work best.
• Granulated Sugar: Sweetness and helps stabilize egg whites, pure white sugar recommended.
• All-Purpose Flour: Provides cake structure, unbleached flour preferred.
• Cocoa Powder: Delivers rich chocolate flavor, Dutch-processed cocoa ideal.

• Baking Powder, Baking Soda: Help cake rise and create tender texture, ensure fresh and not expired.
• Salt: Enhances overall flavor, fine table salt works perfectly.

• Vanilla Extract: Adds depth and warmth to chocolate flavor, pure vanilla preferred over artificial.
• Water: Helps blend ingredients and maintain moisture, room temperature recommended.

• Parchment Paper: Prevents sticking and helps with cake rolling, use non-stick variety.

Baking Steps for Peppermint Chocolate Cake

Step 1: Set Up Your Baking Station

• Coating with cooking spray
• Laying down parchment paper
• Dusting with a light flour layer

This prevents any sticky situations when it’s time to roll!

Step 2: Create the Magical Cake Batter

Time to transform simple ingredients into a spectacular dessert! You’ll need two mixing bowls and some serious whisking skills:

• Egg whites
• Granulated sugar

Whip those egg whites until they form soft, cloud-like peaks. Gradually sprinkle in sugar, continuing until peaks stand tall and proud.

• Egg yolks
• Vanilla extract
• Remaining sugar

Beat these ingredients until they become smooth and creamy.

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Gently fold everything together, creating a silky chocolate dream mixture.

Step 3: Bake and Roll Your Cake Masterpiece

Spread the batter evenly across your prepared pan. Slide into the preheated oven and bake for 14-16 minutes. The cake is ready when it springs back with a gentle touch.

Quickly transfer the cake (still on parchment) to a cool surface. Carefully roll from the short end, keeping parchment intact. Let it rest and cool completely on a wire rack. A quick 30-minute chill in the refrigerator helps set the perfect roll.

Pro Tips for Peppermint Cake

• Master the Egg White Technique: Whip egg whites carefully until soft peaks form, then gradually add sugar while continuing to beat for perfectly fluffy, stable meringue that gives the cake its light texture.
• Fold with Finesse: Gently incorporate chocolate mixture into egg whites using a delicate folding motion to preserve air bubbles and maintain the cake's airy, delicate structure.
• Precise Rolling Strategy: Roll the cake while it's still warm and flexible, using the parchment paper as a guide to prevent cracking and ensure a smooth, even roll.
• Chill for Success: Refrigerate the rolled cake for 30 minutes to help it set and make filling and unrolling easier without breaking the delicate sponge.
• Prevent Sticking Completely: Double-grease and flour the parchment paper meticulously to guarantee the cake releases smoothly without tearing when you unroll it.

Keeping Peppermint Cake Fresh

• Refrigerate: Wrap the cake roll tightly in plastic wrap and store in an airtight container for up to 3 days in the refrigerator.
• Freeze: Slice the cake into portions, wrap individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month.
• Thaw: Remove from the freezer and let the cake sit at room temperature for 30-45 minutes before serving. Avoid microwaving to prevent soggy texture.

Peppermint Chocolate Dream Roll Cake Recipe

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4.8 from 29 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Rich layers of peppermint chocolate dream roll cake melt together in a festive dessert that whispers holiday magic. Silky chocolate sponge embraces cool mint cream, inviting seasonal celebrations where sweetness dances on your palate.

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Ingredients

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Main Ingredients:

• 4 large eggs, yolks and whites separated
• ½ cup (118 milliliters) plus ⅓ cup (79 milliliters) white sugar
• ½ cup (60 grams) all-purpose flour
• ⅓ cup (33 grams) unsweetened cocoa powder
• 8 ounces (226 grams) cream cheese
• ¼ cup (57 grams) butter
• 1 cup (120 grams) icing sugar

Flavoring Ingredients:

• 1 teaspoon vanilla essence
• ½ teaspoon peppermint essence
• 20 starlight mint candies, crushed

Baking and Filling Ingredients:

• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• ⅓ cup (79 milliliters) water
• ½ cup (118 milliliters) heavy cream
• 1 cup (170 grams) semi-sweet chocolate chips (or 3 ounces [85 grams] semi-sweet baking chocolate)
• Crushed starlight mint candies for garnish

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Instructions

1. Meticulously prepare the baking vessel by preheating the oven to 375 degrees F. Coat a 15 x 10-inch jelly-roll pan with grease, then carefully line with parchment paper. Generously apply additional grease and dust with flour to ensure effortless cake release.
2. Craft the delicate cake foundation by whisking egg whites until they form soft, billowy peaks. Gradually incorporate granulated sugar, continuing to whip until stiff, glossy peaks emerge. In a separate mixing bowl, vigorously beat egg yolks and vanilla for three minutes, progressively adding remaining sugar while maintaining a smooth, creamy consistency.
3. Sift together dry ingredients – flour, cocoa, baking powder, baking soda, and salt – creating a harmonious blend. Gently integrate this mixture with water into the egg yolk mixture, mixing on low speed until achieving a silky smooth texture.
4. Delicately fold the chocolate mixture into the whipped egg whites, ensuring a uniform, airy composition without deflating the precious volume.
5. Carefully spread the batter across the prepared pan, creating an even layer. Bake for 14-16 minutes until the surface springs back with a gentle touch, indicating perfect doneness.
6. Immediately transfer the cake, still on its parchment paper, to a heat-safe surface. Carefully roll the cake from a short end, maintaining the parchment in place. Allow complete cooling on a wire rack, then refrigerate for 30 minutes to set the delicate structure.

Notes

• Precise preparation is key to creating a show-stopping dessert that looks professional and tastes incredible.
• Whipping egg whites to stiff peaks ensures a light, airy texture that makes this chocolate roll cake melt in your mouth.
• Using parchment paper guarantees easy cake removal and helps create a perfectly smooth rolling surface without cracking.
• Cooling the cake completely before unrolling prevents potential structural damage and ensures clean, smooth filling application.
• Refrigerating the rolled cake helps set its shape and makes it easier to handle when adding the peppermint filling.
• Room temperature ingredients blend more smoothly and create a more consistent cake texture with fewer lumps.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 310
• Sugar: 25 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg