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Indulgent Peppermint Mocha Cake Roll for Festive Celebrations

Published: Jul 16, 2025 by Lina maywgor · This post may contain affiliate links ·

As the aroma of chocolate fills my kitchen, a wave of nostalgia hits me. I can almost hear the laughter of family gathered around the table, eagerly waiting for dessert. This Chocolate Peppermint Yule Log Cake Roll isn’t just a treat; it’s the highlight of our holiday tradition. Delightfully festive, this recipe pairs rich chocolate with a refreshing peppermint twist—a combination that leaves everyone wanting more. Impressing your guests has never been easier with this surprisingly simple yet stunning centerpiece. Plus, it can even be made gluten-free! Are you ready to roll into the season of sweet celebrations?

Why choose a Peppermint Mocha Cake Roll?

Deliciously Festive: This cake is the ultimate holiday dessert, blending chocolate and peppermint for a delightful treat.
Simple to Make: Even novice bakers will find success; the straightforward steps ensure you’ll shine in the kitchen.
Impressive Presentation: Each slice reveals a stunning spiral, making it a beautiful centerpiece for any gathering.
Versatile Options: You can easily adapt it for gluten-free diets or swap peppermint for other flavors to suit your guests.
A Nostalgic Touch: This recipe is a beloved tradition that creates wonderful memories around the holiday table. For more cake inspiration, check out our Banana Cake Roll!

Peppermint Mocha Cake Roll Ingredients

For the Cake

  • 4 large eggs (separated) – Provide structure and volume; remember to separate whites and yolks first for the best results.
  • ⅓ cup granulated sugar – Sweetens the cake, essential for achieving that perfect texture.
  • ⅓ cup packed light or dark brown sugar – Adds moisture and a deeper flavor to the cake.
  • 1 teaspoon espresso powder – Enhances the chocolate flavor for that rich mocha experience.
  • ¼ cup unsalted butter (melted) – Adds richness; can substitute with non-dairy options if needed.
  • 1 teaspoon peppermint extract – Key flavor for that refreshing twist; use pure extract for a bolder taste.
  • ½ cup Swan’s Down Cake Flour – Ideal for a light texture; substitute with all-purpose flour as needed.
  • 3 tablespoons unsweetened cocoa powder – Provides distinct chocolate flavor; adjust if you prefer less chocolatey notes.
  • 1 teaspoon baking powder – Acts as a leavening agent, ensuring a light and airy cake.
  • ¼ teaspoon salt – Balances the sweetness beautifully.
  • Powdered sugar (for rolling) – Prevents sticking; cornstarch is a valid alternative if desired.

For the Chocolate Icing

  • 1 cup unsalted butter (softened) – Creates a creamy texture; opt for non-dairy butter if lactose is a concern.
  • 3 ½ cups powdered sugar – Sweetens and thickens the icing; feel free to adjust to suit your taste.
  • ½ cup unsweetened cocoa powder – Ensures a rich chocolatey flavor in the icing.
  • 3 tablespoons heavy cream – Gives a smooth consistency; non-dairy cream can be used as well.
  • ¼ teaspoon salt – Boosts the overall flavor of your icing.
  • 2 teaspoons pure peppermint extract – Infuses the icing with delightful peppermint flavor, completing the festive mood.

Elevate your holiday celebrations with this indulgent Peppermint Mocha Cake Roll that’s sure to delight family and friends at every gathering!

Step‑by‑Step Instructions for Peppermint Mocha Cake Roll

Step 1: Prep the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 12x17 inch baking pan by generously spraying it with nonstick spray, then line the bottom with parchment paper for easy removal. This step is crucial to ensure your Chocolate Peppermint Yule Log releases smoothly after baking.

Step 2: Make the Cake Batter
In a large mixing bowl, whip the separated egg whites and granulated sugar together on high speed until stiff peaks form, which should take about 3-5 minutes. In a separate bowl, mix the egg yolks, brown sugar, and peppermint extract until creamy and combined. The contrasting textures in these mixtures are essential for creating the cake's delightful lightness.

Step 3: Combine Mixtures
Sift together the cake flour, cocoa powder, baking powder, and salt in another bowl. Gently fold this dry mixture into the egg yolk and butter mixture, ensuring everything is well combined. Next, carefully fold the whipped egg whites into the batter in three stages, maintaining the volume you achieved earlier; this ensures your Peppermint Mocha Cake Roll is fluffy.

Step 4: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for about 10 minutes or until the cake springs back when lightly touched. The edges should be slightly set, while the center remains soft and moist—don’t overbake to keep the cake tender.

Step 5: Cool the Cake
Remove the cake from the oven, then immediately invert it onto a clean kitchen towel that has been dusted with powdered sugar. Roll the cake up gently, starting from one short side, while it’s still warm. This technique helps to prevent cracking later on, and letting it cool completely in this rolled state assures a lovely shape for your Chocolate Peppermint Yule Log.

Step 6: Make the Chocolate Icing
While the cake cools, prepare the chocolate icing. In a mixing bowl, beat the softened unsalted butter until creamy, about 2 minutes. Gradually add in the powdered sugar, cocoa powder, heavy cream, salt, and peppermint extract. Mix until smooth and fluffy, scraping down the sides as needed to ensure a perfectly blended icing.

Step 7: Assemble the Cake Roll
Once the cake has completely cooled, gently unroll it from the towel. Spread a generous layer of the chocolate icing evenly over the entire surface. Carefully roll the cake back up, starting from the end, and place it seam-side down on a serving platter. Wrap it in plastic wrap and refrigerate for 30 minutes to help set the icing.

Step 8: Serve and Enjoy
Before serving, dust the top of your beautiful Peppermint Mocha Cake Roll with powdered sugar for a festive touch. Slice into pieces to reveal the stunning spiral inside, and share this delightful dessert with family and friends at your holiday gatherings!

Variations & Substitutions for Peppermint Mocha Cake Roll

Feel free to explore these delightful variations, adding your personal touch to this festive cake roll!

  • Citrus Twist: Substitute peppermint extract with orange zest for a refreshing citrus flavor that brightens up the cake.
  • Minty Crunch: Sprinkle crushed candy canes on top for an added minty crunch and festive decor that’s simply irresistible.
  • Gluten-Free: For those needing a gluten-free option, swap the cake flour with a gluten-free flour blend for a tasty alternative.
  • Nutty Add-In: Incorporate finely chopped nuts like walnuts or hazelnuts into the batter for texture and a lovely nutty flavor enhancement.
  • Decadent Filling: Spread a layer of chocolate mousse before rolling for an extra indulgent twist, turning your cake into a rich delight.
  • Reduced Sugar: Use unsweetened applesauce instead of some of the sugar for a healthier, moist cake without sacrificing flavor.
  • Spicy Kick: Add a touch of cinnamon or cayenne pepper to the batter for a warm, spiced flavor that pairs beautifully with chocolate.
  • Buttercream Swap: Try a vanilla buttercream icing instead of chocolate for a deliciously creamy contrast that complements the peppermint essence.

Each of these variations encourages creativity in the kitchen, allowing you to craft a personalized take on a holiday classic!

How to Store and Freeze Peppermint Mocha Cake Roll

Room Temperature: Wrap the cake roll tightly in plastic wrap to keep it fresh for up to 2 days at room temperature, but for optimal taste, refrigerate it.

Fridge: Store the Peppermint Mocha Cake Roll wrapped in the refrigerator for up to 5 days. This helps maintain moisture and flavor while keeping the icing fresh.

Freezer: For longer storage, freeze the cake roll for up to 2 months. Make sure it’s wrapped securely in plastic wrap and then in aluminum foil to prevent freezer burn.

Reheating: Thaw the cake roll in the refrigerator overnight before serving. If desired, warm individual slices in the microwave for a few seconds for a deliciously cozy treat!

Make Ahead Options

Preparing the Chocolate Peppermint Yule Log Cake Roll ahead of time is a fantastic way to save you stress during the busy holiday season! You can make the cake base up to 24 hours in advance; simply roll it up as instructed, let it cool completely, and then refrigerate it tightly wrapped in plastic wrap. The icing can also be prepared up to 3 days ahead, stored in an airtight container in the fridge—just give it a quick whisk before spreading. When it's time to serve, unroll the cooled cake, spread the freshly whipped icing, roll it back up, and chill for 30 minutes. This way, you’ll have a delightful centerpiece that’s just as delicious when prepared ahead!

Expert Tips for Peppermint Mocha Cake Roll

  • Stiff Peaks Matter: Ensure you whip the egg whites until stiff peaks form; this creates the lightness and fluffiness essential for your cake roll.

  • Cool While Rolled: Always roll the cake while it’s warm; this helps prevent cracks as it cools and guarantees a beautifully shaped Yule log.

  • Seal the Moisture: Wrap the rolled cake tightly in plastic wrap after icing to lock in moisture, keeping it fresh for longer.

  • Customize Flavors: Feel free to replace peppermint extract with your favorite flavors like orange zest; this adds a unique twist to your Peppermint Mocha Cake Roll.

  • Mind the Baking Time: Keep a close eye on your cake while it bakes; overbaking can lead to a dry texture, ruining the festive experience.

What to Serve with Chocolate Peppermint Yule Log Cake Roll

As you prepare to impress your guests with this stunning holiday dessert, consider these delightful accompaniments to create a complete festive dining experience.

  • Rich Hot Cocoa: This comforting drink mirrors the cake's chocolatey depths while offering a warm balance to the cool peppermint flavors.
  • Light Whipped Cream: A dollop of freshly whipped cream on top enhances the cake’s richness, providing a creamy counterpoint to each slice.
  • Festive Fruit Salad: A bright medley of seasonal fruits brings a refreshing sweetness that cuts through the chocolate and peppermint, adding balance to your dessert table.
  • Chai Spiced Tea: The warm, aromatic spices of chai beautifully complement the peppermint, creating a cozy atmosphere for holiday gatherings.
  • Chocolate Dipped Strawberries: These sweet bites offer a delightful contrast, with their fruity taste enhancing the overall chocolate experience of the Yule log.
  • Cinnamon Sugar Cookies: The familiar taste of cinnamon cookies provides a nostalgic touch, making them a perfect crunchy pairing alongside your cake roll.
  • Gingerbread Latte: A creamy cup of gingerbread latte harmonizes beautifully, tying together the season’s warm spices and the cake's festive flavors.
  • Peppermint Patties: For those who adore the cool mint flavor, these candies serve as the perfect sweet bite complementing the cake roll.
  • Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy coolness, creating a beautiful contrast to the chocolatey warmth of your dessert.
  • Espresso: A shot of espresso elevates the chocolate flavor while adding a sophisticated touch to your holiday spread—perfect for coffee lovers!

Peppermint Mocha Cake Roll Recipe FAQs

How do I select ripe ingredients for the Peppermint Mocha Cake Roll?
For this recipe, fresh, high-quality ingredients are key. Ensure your eggs are fresh and at room temperature for better volume when whipping the whites. When choosing butter, opt for unsalted and keep an eye out for fresh, uniform color; avoid any that have a yellowish tint or unusual smell. Using pure peppermint extract will enhance the flavor significantly, making your Yule log truly festive.

What’s the best way to store the Peppermint Mocha Cake Roll?
I recommend wrapping the cake roll tightly in plastic wrap and storing it in the refrigerator for up to 5 days. This keeps it fresh and moist while preserving the delightful icing. If you've prepared it in advance, simply leave it wrapped until you're ready to serve. For optimal flavor, avoid leaving it at room temperature for extended periods, especially if it's warm in your kitchen.

Can I freeze the Peppermint Mocha Cake Roll?
Absolutely! The Peppermint Mocha Cake Roll freezes beautifully for up to 2 months. To do this, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. When you're ready to enjoy it, just transfer it to the refrigerator overnight to thaw. You can also warm individual slices briefly in the microwave to recapture that freshly-baked taste.

What should I do if my cake roll cracks?
If your cake cracks, don't worry; it's a common occurrence! It often happens if the cake was rolled too tightly or cooled too long before rolling. To mitigate this, always roll the cake while it's still warm as this makes it more pliable. If cracks do appear, simply cover them with icing—the visual delight remains intact, and the delicious taste will certainly shine through.

Are there any dietary considerations for the Peppermint Mocha Cake Roll?
Yes! For those with gluten sensitivity, using gluten-free cake flour is a fantastic alternative. Just ensure that all your ingredients, including the baking powder, are certified gluten-free to avoid any cross-contamination. Additionally, if you're mindful of sugar intake, you can adjust the quantity of powdered sugar in the icing according to your dietary needs without affecting the cake's overall structure too much.

Can I use other flavors instead of peppermint in the cake roll?
Very much so! If you're looking to switch it up, consider substituting the peppermint extract with orange zest for a vibrant citrus flavor or vanilla for a classic touch. Additionally, you can sprinkle crushed candy canes on top for that festive flair or even use flavored extracts like almond for a unique twist. The more the merrier when it comes to flavors—get creative!

Peppermint Mocha Cake Roll

Indulgent Peppermint Mocha Cake Roll for Festive Celebrations

Delight in the flavors of peppermint and chocolate with this Peppermint Mocha Cake Roll, perfect for holiday festivities.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large eggs (separated) Provide structure and volume; remember to separate whites and yolks first for the best results.
  • ⅓ cup granulated sugar Sweetens the cake, essential for achieving that perfect texture.
  • ⅓ cup packed light or dark brown sugar Adds moisture and a deeper flavor to the cake.
  • 1 teaspoon espresso powder Enhances the chocolate flavor for that rich mocha experience.
  • ¼ cup unsalted butter (melted) Adds richness; can substitute with non-dairy options if needed.
  • 1 teaspoon peppermint extract Key flavor for that refreshing twist; use pure extract for a bolder taste.
  • ½ cup Swan’s Down Cake Flour Ideal for a light texture; substitute with all-purpose flour as needed.
  • 3 tablespoons unsweetened cocoa powder Provides distinct chocolate flavor; adjust if you prefer less chocolatey notes.
  • 1 teaspoon baking powder Acts as a leavening agent, ensuring a light and airy cake.
  • ¼ teaspoon salt Balances the sweetness beautifully.
  • powdered sugar (for rolling) Prevents sticking; cornstarch is a valid alternative if desired.
For the Chocolate Icing
  • 1 cup unsalted butter (softened) Creates a creamy texture; opt for non-dairy butter if lactose is a concern.
  • 3 ½ cups powdered sugar Sweetens and thickens the icing; feel free to adjust to suit your taste.
  • ½ cup unsweetened cocoa powder Ensures a rich chocolatey flavor in the icing.
  • 3 tablespoons heavy cream Gives a smooth consistency; non-dairy cream can be used as well.
  • ¼ teaspoon salt Boosts the overall flavor of your icing.
  • 2 teaspoons pure peppermint extract Infuses the icing with delightful peppermint flavor, completing the festive mood.

Equipment

  • 12x17 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Parchment paper
  • Kitchen towel
  • Plastic wrap

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare a baking pan with nonstick spray and parchment paper.
  2. In a large bowl, whip egg whites and sugar on high until stiff peaks form, about 3-5 minutes. In another bowl, mix egg yolks, brown sugar, and peppermint extract until creamy.
  3. Sift flour, cocoa, baking powder, and salt together. Fold this into the egg yolk mixture, then carefully fold in the whipped egg whites in three stages.
  4. Pour the batter into the prepared pan and bake for 10 minutes, until the cake springs back when touched.
  5. Invert the cake onto a dusted kitchen towel, roll it gently while warm, and let it cool completely.
  6. To make icing, beat softened butter until creamy. Gradually add powdered sugar, cocoa, heavy cream, salt, and mint extract until smooth.
  7. Unroll the cooled cake, spread icing over the surface, and reroll it carefully. Wrap and refrigerate for 30 minutes.
  8. Dust the top with powdered sugar before serving and slice to reveal the spiral inside.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 10mgIron: 1mg

Notes

Wrap the cake tightly in plastic wrap to keep it fresh for up to 2 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months.

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