Classic Christmas Peppermint Roll Cake: Festive Swirls (Print Version)
Bake a Classic Christmas Peppermint Roll Cake! This festive dessert with a creamy mint filling is a holiday favorite. Get my personal recipe.
# Recipe Info:
Prep Time: 45 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 57 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American (Holiday)
Dietary: Contains Dairy, Eggs, Gluten
# Ingredients:
→ Cake Sponge Essentials
01 -
1 cup (120g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
1 cup (200g) granulated sugar, divided
05 -
5 large eggs, separated
06 -
1 teaspoon vanilla extract
→ Creamy Peppermint Filling
07 -
2 cups (480ml) heavy cream, very cold
08 -
1/2 cup (60g) powdered sugar, sifted
09 -
1 teaspoon peppermint extract (or to taste)
→ Festive Toppings & Garnish
10 -
1/4 cup (30g) crushed peppermint candies, plus more for garnish
11 -
Extra powdered sugar, for dusting
# Instructions:
01 -
First things first, preheat that oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper, letting it hang over the sides a bit. Grease the parchment, too. This is where I always make sure the parchment is perfectly flat, no bumps, or your cake will have weird ridges. Whisk your flour, baking powder, and salt together in a small bowl. Set aside. You want everything ready, trust me, this cake moves fast!
02 -
In a large bowl, beat your egg yolks with half the sugar until they're pale and thick. Then, in a separate, absolutely clean bowl (seriously, no grease!), whip your egg whites until they're foamy. Gradually add the remaining sugar and beat until stiff, glossy peaks form. This meringue is what gives the cake its airy texture, so don't under-whip it. I've definitely rushed this step before, and the cake was a bit sad, oops.
03 -
Fold the yolk mixture into the egg whites gently, trying not to deflate all that lovely air you just whipped in. Then, gradually fold in your dry ingredients until just combined. Overmixing? That’s a no-go, it’ll make your cake tough. Pour the batter into your prepared pan, spreading it evenly. It'll smell sweet and eggy, a promising start for your Christmas Peppermint Roll Cake.
04 -
Bake for about 10-12 minutes, or until the cake springs back when lightly touched. While it’s baking, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Peel off the parchment paper carefully, then, starting from a short end, roll the warm cake and towel together. Let it cool completely like this, it's crucial for preventing cracks later.
05 -
While the cake cools, make your filling. In a large bowl, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Taste it! Does it need more mint? More sugar? This is your chance to adjust. I usually add a little extra peppermint because I love that zing, but you do you. This creamy, dreamy filling is what makes this Christmas Peppermint Roll Cake truly special.
06 -
Once the cake is completely cool, gently unroll it. Don’t panic if it looks a little flat or has a few tiny cracks, we're covering those up! Spread the peppermint cream filling evenly over the cake, leaving a small border around the edges. Sprinkle about half of your crushed peppermint candies over the filling. Now, carefully re-roll the cake, without the towel this time. Wrap it tightly in plastic wrap and chill for at least 2 hours, or honestly, overnight is even better!
# Notes:
01 -
Always roll the warm cake with a towel; it trains the cake to hold its shape and prevents cracking.
02 -
Chill the cake *after* filling and rolling; this helps the filling set and the cake maintain its beautiful swirl.
03 -
Don't overbake the sponge! It'll be dry and brittle, making it impossible to roll without a mess.
04 -
Make sure your cream and mixing bowl are very cold for the best whipped cream results, honestly, it makes a huge difference.
# Tools You'll Need:
01 -
15x10-inch jelly roll pan
02 -
electric mixer (stand or hand)
03 -
parchment paper
04 -
clean kitchen towel
05 -
rubber spatula
06 -
whisk
# Nutrition Facts (Per Serving):
Calories: 380 kcal
Total Fat: 23g
Total Carbohydrate: 45g
Protein: 6g