Best Christmas Peppermint Roll Cake | Amazing Holiday Dessert

The smell of cocoa and peppermint fills the kitchen, wrapping around you like a winter scarf. This Best Christmas Peppermint Roll Cake recipe captures everything we love about the season rich chocolate sponge, creamy peppermint filling, and glossy ganache that shines with crushed candy. It’s the perfect Christmas dessert that makes guests pause mid-bite and smile.

Why the Best Christmas Peppermint Roll Cake Is a Holiday Favorite

Festive Flavor and Texture

This roll cake balances deep chocolate with refreshing peppermint. The soft sponge stays moist thanks to whipped eggs and a touch of water. Each slice feels light but indulgent, with bits of candy adding a playful crunch.

Make-Ahead Friendly for Busy Holiday Schedules

You can prepare this dessert ahead, which means less stress on Christmas Eve. Roll the cake, chill it, and pour the ganache right before serving. The flavors even deepen after resting overnight.

Eye-Catching Dessert for Parties and Gifting

The swirl of chocolate and white filling looks stunning on any dessert table. Once you sprinkle those crushed candies, it practically glitters. Wrap slices in parchment for a sweet, homemade gift.

What You’ll Need to Make the Best Christmas Peppermint Roll Cake

Ingredients for a Light and Moist Chocolate Sponge

Use 4 separated eggs, flour, sugar, cocoa powder, baking soda, baking powder, salt, and a little water. Whipping the egg whites gives the cake structure while keeping it airy.

Creamy Peppermint Filling with Crunch

Cream cheese, butter, powdered sugar, peppermint extract, and crushed starlight mints make the filling silky with bursts of minty sweetness. It’s smooth yet playful with those little red-and-white specks.

Silky Chocolate Ganache and Garnish Details

Heavy cream and semi-sweet chocolate chips melt into a shiny coating that firms just enough to slice cleanly. Sprinkle extra crushed peppermint before it sets for sparkle and texture.

Simple Substitutions and What Not to Change

You can swap mascarpone for cream cheese, or use candy canes instead of mints. Try milk or dark chocolate chips if you prefer. However, keep the egg ratio and flour amount as written those give the cake its delicate rollable crumb.

Step-by-Step: How to Make the Best Christmas Peppermint Roll Cake

Prep the Pan and Preheat the Oven

Preheat to 375°F. Line a 15×10-inch jelly-roll pan with parchment, grease it, and dust lightly with flour. This prevents sticking and helps with rolling later.

Whip the Eggs and Build the Chocolate Batter

Beat egg whites until soft peaks form. Gradually add sugar until glossy. In another bowl, beat yolks and vanilla, add sugar, and mix until thick and pale. Combine dry ingredients, alternate with water, and fold everything together gently.

Bake the Sponge to the Perfect Doneness

Spread the batter evenly and bake 14–16 minutes. The cake should spring back when lightly pressed. Overbaking will cause cracks, so watch closely near the end.

Roll the Warm Cake to Prevent Cracks

Turn it out after a minute, roll it up in parchment while still warm, and let it cool completely. This “memory roll” ensures it keeps its shape later.

Mix the Peppermint Filling and Add Crunch

Beat cream cheese, butter, powdered sugar, and peppermint extract until fluffy. Stir in crushed mints for that crunchy candy bite.

Fill, Reroll, and Chill for a Clean Slice

Unroll the cooled cake, spread the filling evenly, leaving a small border. Roll it again, wrap in plastic, and refrigerate for at least an hour to set.

Make the Ganache and Finish with Peppermint

Heat cream until hot, pour over chocolate chips, and stir until glossy. Cool slightly, then pour over the chilled roll. Garnish with crushed peppermint and refrigerate for 20 minutes.

Pro Tips for a Perfectly Rolled Best Christmas Peppermint Roll Cake

Timing the Roll for Best Results

Roll the cake about five minutes after baking. It should still be warm but not steaming hot.

Avoiding Overbaking or Underbaking

Check at the 14-minute mark. If it springs back lightly, it’s ready. Too soft means underbaked; too firm leads to cracks.

How Thick to Spread the Filling

Spread no thicker than 1/4 inch. Too much filling causes leaks when rolling.

Storage, Freezing, and Make-Ahead Instructions

How to Store for Maximum Freshness

Keep the cake wrapped or in an airtight container for up to five days in the fridge. The moisture stays locked in.

Freezing the Roll Cake and Thawing Tips

Freeze without ganache for up to two months. Thaw overnight, then let it rest at room temperature 30 minutes before glazing.

When to Add Ganache if Preparing Ahead

Always add ganache after thawing or just before serving so it stays glossy.

Time, Difficulty, and Serving Guide

Prep, Bake, and Total Time

Prep takes about 30–45 minutes. Bake for 14–16 minutes. Allow 1 to 1.5 hours total with chilling.

Medium Skill Level Notes

The recipe looks fancy but feels approachable if you stay patient and follow each stage.

Serving Suggestions and Presentation Ideas

Slice with a warm knife for clean cuts. Arrange on a platter with crushed peppermint or dust with cocoa for a cozy look.

Nutrition Overview

This cake serves a small crowd with about 2500–2900 total calories. Expect 30–40 grams protein, 140–160 grams fat, and 300–350 grams carbohydrates. Each slice brings joy, not just numbers.

FAQs: Your Peppermint Roll Cake Questions Answered

More Such Recipes

• Festive Peppermint Bark Brownies
• Easy Pumpkin Muffins
• Pumpkin Cheesecake Bars
• Pumpkin Chocolate Chip Bars
• Simple Cherry Cake Recipe
• Chocolate Zucchini Cake
• Pumpkin Snickerdoodle Snack Cake

Conclusion

The Best Christmas Peppermint Roll Cake brings joy in every swirl. With its light cocoa sponge, creamy peppermint center, and smooth ganache, it tastes like a celebration of winter itself. Share it, gift it, or enjoy it quietly with coffee by the tree. For more cozy dessert ideas, follow along on Pinterest or join the fun on Facebook.

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