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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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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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