Peppermint Swiss Roll Cake

Peppermint Swiss Roll Cake is a decadent dessert that takes you back to being a kid again. A Swiss cake roll cake that is homemade with a peppermint cream cheese filling. The ultimate cake dessert.

If the combination of chocolate and peppermint gets you excited, you are in luck. This is the ultimate roll cake, and one bite tastes like you are in food heaven. The flavors unite again in our chocolate peppermint thumbprint cookies too, so don’t miss out.

Don’t worry if you’ve never made a roll cake before, because it’s actually straightforward. We give you easy to follow steps so you can easily replicate it yourself. Grab a fork and dive into this chocolate peppermint roll cake!

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Why you should try this

• Tastes heavenly
• This chocolate peppermint roll looks stunning
• Elegant dessert for any occasion
• Rich chocolate flavor
• Moist and fluffy chocolate roll cake
• Homemade peppermint cream cheese filling

Chocolate Log Cake:

• Egg Yolks
• Powdered Sugar
• Flour
• Salt
• Cocoa Powder
• Vanilla
• Egg Whites

Peppermint Cream Cheese Frosting:

• Butter
• Cream Cheese
• Vanilla Extract
• Salt
• Powdered Sugar
• Peppermint Candies

How to Make

Prepare the Cake | Warm the oven, then beat the egg yolks. Combine the powdered sugar, flour, salt, and cocoa. Then add the dry ingredients to the egg yolks. Mix in the vanilla and egg whites.

Bake the Cake | Grease a cookie sheet and add parchment paper. Pour the cake batter into the pan and bake for 15-20 minutes.

Prepare the Frosting | For the Swiss roll filling recipe, you will grab your mixer. Blend the butter and cream cheese in a bowl. Once creamy and lump-free, add in the salt and vanilla. Slowly add in the powdered sugar until mixed well. Y

Roll the Cake | Use a dishtowel that has been dusted with powdered sugar. Carefully loosen the edges of the cake with a knife and invert the cake onto the towel. Remove the parchment paper carefully.

Roll the cake using the towel. After the cake is cool, add the peppermint cream cheese, add crushed peppermints, and roll like you would a jelly roll.

Expert Tips

• You can use a silicone mat instead of parchment paper to prevent the cake from sticking to the pan.
• When dusting the towel, you can use powdered sugar or cocoa powder. Both work well.
• Leave out the peppermint if you want a classic chocolate roll!
• When rolling the chocolate Swiss roll, it’s key to do it while the cake is warm. Otherwise, it’s going to be flexible.
• Many cake rolls do crack as you roll them. This is where the frosting swoops in and saves the day. No need to panic; just add plenty of icing.

Practical notes

Why is our swiss roll hard?

When making a swiss roll cake, it should be spongy and light. If it ends up hard, it’s probably because the flour wasn’t sifted well. We know it’s tempting to skip sifting, but it’s essential to get the correct texture.

Do you roll swiss roll hot or cold?

You will need to roll it while the cake is still warm, but not hot. If you let the cake cool down, it’s not going to roll at all. You will need to unroll the cake to add the filling and re-roll it back up.

How do you store roll cake?

Due to the cream cheese in the frosting, you will need to keep the cake refrigerated after it’s cooled down. It will last in the fridge for around 5 days as long as it’s kept airtight.

Ways to decorate a chocolate cake roll?

You can dust your cake roll with powdered sugar, make a homemade u003ca href=u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003echocolate ganache u003c/au003eyou pour over it. Or leave it plain.

Do you roll a Swiss roll hot or cold?

Swiss roll cakes need to be rolled when they are warm. If the cake is fully cold you will find it doesn’t roll that tightly.

Peppermint Recipes

We love this homemade Swiss cake roll dessert. If you want more peppermint desserts here are a few more ideas to try.

• Easy Peppermint Fudge
• No-Bake Peppermint Lush Layered Dessert
• No-Bake Peppermint Cheesecake
• Peppermint Martini

Ingredients

Makes 1 Swiss Roll Cake

Swiss Roll Cake Ingredients

• 5 large Egg yolks
• 1 cup sifted powdered sugar
• ¼ cup Sifted flour
• ½ teaspoon Salt
• 3 tablespoons Cocoa
• 1 teaspoon Vanilla
• 5 large Egg Whites, stiffly beaten

Peppermint Cream Cheese Frosting

• ½ cup butter, unsalted, softened
• 8 ounces Cream cheese block, softened
• 1 teaspoon Vanilla extract
• ¼ teaspoon Salt
• 4 cups Powdered sugar
• ½ cup Red peppermint candies, crushed in a food processor

Equipment

• Rae Dunn BEAT Whisk
• Rae Dunn By Magenta MIX IT UP Mixing Bowl
• KitchenAid Mixer
• Measuring Spoons
• Non-Stick Pro Jelly Roll 10 x 15 Inch

Method

1. Preheat oven to 375° In a stand mixer beat egg yolks until thick and lemon-colored.
2. Sift powdered sugar, flour, salt, and cocoa together in a bowl.
3. Beat the dry ingredients into the egg yolks until well blended. Then add vanilla
4. In a stand mixer, you will beat your egg whites until stiffly beaten. Fold in the egg whites into the cake batter.
5. Spray a 10×15 cookie sheet (with an edge) with nonstick spray and line with parchment paper.
6. Pour cake mixture in the baking pan and bake for 15-20 minutes, until the center springs back when pushed with a finger.
7. 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.
8. Roll up the cake gently, rolling the towel in the cake.
9. Wrap tightly in the towel to hold the shape.
10. When the cake is fully cooled, you will blend up your peppermint cream cheese frosting ingredients. Whip until creamy.
11. Spread cream cheese frosting on the cake, sprinkle with the crushed candy, and roll like a jelly roll.
12. Dust peppermint Swiss roll cake with powdered sugar or a chocolate ganache. Slice and serve.

Kitchen notes

Store your Swiss roll cake in the refrigerator for storing. You can freeze the cake if you don’t plan to eat it all right away. If you want a classic Swiss roll cake you can do a whipped cream filling or leave out the peppermint for a classic chocolate roll cake.