A holiday dessert that promises to impress with its festive colors and indulgent flavors, the peppermint cake roll with chocolate peppermint whipped cream is a true showstopper. The vibrant red and white stripes evoke the spirit of the season, while the chocolate peppermint filling adds a rich, refreshing taste. Whether you’re preparing for a family gathering or hosting a holiday party, this cake roll will undoubtedly become a centerpiece on your dessert table.
Printpeppermint cake roll with chocolate peppermint whipped cream
A swirl of holiday magic! 🎄🍫 Our Peppermint Cake Roll filled with Chocolate Peppermint Whipped Cream is the dessert your festive table deserves! ✨🎂 Perfectly fluffy, minty, and chocolaty. 😍 #HolidayBakes #PeppermintLovers #ChocolateDreams #CakeRollGoals #FestiveDesserts #HolidayVibes #SweetTreats #WinterDesserts #BakeWithLove #DessertHeaven
- Total Time: 2 hours 12 minutes
Ingredients
For the cake:
- 2 large egg yolks
- 4 tablespoons (50 g) granulated sugar
- 2 tablespoons (28 g) vegetable oil
- 3 tablespoons (45 g) whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon Amoretti Peppermint Extract
- ½ cup (62 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 4 large egg whites (136 g)
- ⅛ teaspoon cream of tartar
- 3 tablespoons (36 g) granulated sugar
- Red gel food coloring
For the filling:
- 1 ½ cups (240 g) heavy whipping cream, divided
- ¾ sheet leaf gelatin or ¾ teaspoon powdered gelatin
- 2 ounces (60 g) dark chocolate, finely chopped
- 1 tablespoon (15 g) granulated sugar
- 3 tablespoons (25 g) Dutch-processed cocoa powder, sifted
- ¾ teaspoon Amoretti Peppermint Extract, or to taste
Instructions
for the filling:
- Prepare the gelatin: If using leaf gelatin, cut it into 1-inch strips and soak in cool water until softened. For powdered gelatin, sprinkle it over 1 tablespoon of heavy cream and let it sit for 5 minutes.
- Melt chocolate: Place the chopped chocolate in a heatproof bowl.
- Heat cream mixture: In a saucepan, heat 1 cup of heavy cream. Add sugar and sifted cocoa powder, whisking until smooth. Heat until bubbles form around the edges but avoid boiling.
- Incorporate gelatin: Add softened gelatin to the cream mixture. Stir until fully dissolved.
- Combine with chocolate: Pour the hot cream mixture over the chopped chocolate. Whisk gently until smooth.
- Add cold cream and flavoring: Stir in the remaining cold cream and peppermint extract. Cover with plastic wrap, ensuring it touches the surface, and refrigerate for at least 3 hours or overnight.
for the cake:
- Preheat oven: Set your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Mix wet ingredients: In a bowl, whisk egg yolks and sugar until pale. Gradually whisk in vegetable oil, milk, vanilla, and peppermint extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, salt, and baking powder. Sift into the wet ingredients and mix until smooth.
- Color the batter: Divide the batter in half. Add red gel food coloring to one portion, making it slightly darker than desired as egg whites will lighten the color.
- Beat egg whites: In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar, beating to stiff peaks.
- Fold into batter: Gently fold egg whites into each batter portion in two additions. Avoid overmixing.
- Pipe stripes: Transfer each batter to piping bags with 9/16″ (14mm) tips. Pipe alternating red and white diagonal stripes onto the prepared pan.
- Bake: Bake for 11–13 minutes until the cake springs back when touched.
assembly:
- Roll the cake: Dust a tea towel with powdered sugar. Invert the cake onto the towel and peel off parchment paper. Roll the cake with the towel while warm and let it cool completely.
- Whip the filling: Once the filling is chilled, whip it until stiff peaks form.
- Spread filling: Unroll the cooled cake and spread the filling evenly, leaving a ½-inch border.
- Re-roll and chill: Roll the cake tightly, wrap in plastic, and refrigerate for at least 2 hours or overnight.
Notes
- Substitute peppermint extract with vanilla or orange extract for a different flavor profile.
- Add crushed peppermint candies to the filling for extra texture.
- Decorate the roll with a drizzle of chocolate ganache and festive sprinkles for a polished look.
- Prep Time: 2 hours
- Cook Time: 12 minutes
Its delicate chiffon cake, infused with a hint of peppermint, pairs beautifully with the creamy chocolate filling. The harmonious balance of sweetness, minty freshness, and chocolaty decadence makes every bite an unforgettable experience. If you’ve never made a rolled cake before, this is the perfect recipe to start with, thanks to detailed instructions and practical tips.
ingredients
For the cake:
- 2 large egg yolks
- 4 tablespoons (50 g) granulated sugar
- 2 tablespoons (28 g) vegetable oil
- 3 tablespoons (45 g) whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon Amoretti Peppermint Extract
- ½ cup (62 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 4 large egg whites (136 g)
- ⅛ teaspoon cream of tartar
- 3 tablespoons (36 g) granulated sugar
- Red gel food coloring
For the filling:
- 1 ½ cups (240 g) heavy whipping cream, divided
- ¾ sheet leaf gelatin or ¾ teaspoon powdered gelatin
- 2 ounces (60 g) dark chocolate, finely chopped
- 1 tablespoon (15 g) granulated sugar
- 3 tablespoons (25 g) Dutch-processed cocoa powder, sifted
- ¾ teaspoon Amoretti Peppermint Extract, or to taste
step-by-step instructions
for the filling:
- Prepare the gelatin: If using leaf gelatin, cut it into 1-inch strips and soak in cool water until softened. For powdered gelatin, sprinkle it over 1 tablespoon of heavy cream and let it sit for 5 minutes.
- Melt chocolate: Place the chopped chocolate in a heatproof bowl.
- Heat cream mixture: In a saucepan, heat 1 cup of heavy cream. Add sugar and sifted cocoa powder, whisking until smooth. Heat until bubbles form around the edges but avoid boiling.
- Incorporate gelatin: Add softened gelatin to the cream mixture. Stir until fully dissolved.
- Combine with chocolate: Pour the hot cream mixture over the chopped chocolate. Whisk gently until smooth.
- Add cold cream and flavoring: Stir in the remaining cold cream and peppermint extract. Cover with plastic wrap, ensuring it touches the surface, and refrigerate for at least 3 hours or overnight.
for the cake:
- Preheat oven: Set your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Mix wet ingredients: In a bowl, whisk egg yolks and sugar until pale. Gradually whisk in vegetable oil, milk, vanilla, and peppermint extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, salt, and baking powder. Sift into the wet ingredients and mix until smooth.
- Color the batter: Divide the batter in half. Add red gel food coloring to one portion, making it slightly darker than desired as egg whites will lighten the color.
- Beat egg whites: In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar, beating to stiff peaks.
- Fold into batter: Gently fold egg whites into each batter portion in two additions. Avoid overmixing.
- Pipe stripes: Transfer each batter to piping bags with 9/16″ (14mm) tips. Pipe alternating red and white diagonal stripes onto the prepared pan.
- Bake: Bake for 11–13 minutes until the cake springs back when touched.
assembly:
- Roll the cake: Dust a tea towel with powdered sugar. Invert the cake onto the towel and peel off parchment paper. Roll the cake with the towel while warm and let it cool completely.
- Whip the filling: Once the filling is chilled, whip it until stiff peaks form.
- Spread filling: Unroll the cooled cake and spread the filling evenly, leaving a ½-inch border.
- Re-roll and chill: Roll the cake tightly, wrap in plastic, and refrigerate for at least 2 hours or overnight.
flavors, textures, and aromas
The chiffon cake is soft and airy, with a subtle peppermint aroma that complements the rich, velvety chocolate filling. Each bite melts in your mouth, combining the smoothness of whipped cream with the refreshing zing of peppermint.
tips and variations
- Substitute peppermint extract with vanilla or orange extract for a different flavor profile.
- Add crushed peppermint candies to the filling for extra texture.
- Decorate the roll with a drizzle of chocolate ganache and festive sprinkles for a polished look.
serving suggestions
Serve chilled, sliced into even rounds, alongside a warm cup of cocoa or coffee. The peppermint cake roll also makes an excellent edible gift for the holidays.
This festive dessert is sure to become a family favorite, combining the visual appeal of candy cane stripes with the irresistible flavor of chocolate and mint. Enjoy!