This Peppermint Cake Roll is a festive chocolate dessert inspired by a recipe I first saw years ago in Redbook Magazine. It has all the charm of a classic cake roll, but with a cool holiday twist: instead of a whipped cream filling, the soft chocolate sponge is filled with peppermint ice cream. The result is a beautiful frozen dessert with a rich chocolate glaze, a refreshing mint center, and a presentation that looks special without being overly complicated.
Original Redbook Peppermint Cake Roll
This version is adapted from the original Redbook Peppermint Cake Roll recipe. I did not change the basic idea very much, but I used vanilla ice cream mixed with crushed peppermint candies for the filling. It gives the cake a bright peppermint flavor while keeping the filling creamy and easy to spread.
If you prefer a stronger mint flavor, you can use peppermint ice cream instead of vanilla. Mint chocolate chip ice cream also works well if you want extra chocolate flavor in the center. The cake itself is light and flexible, which makes it ideal for rolling, while the chocolate glaze adds a smooth, glossy finish. This peppermint cake roll is especially nice for Christmas, winter gatherings, or any occasion where a make-ahead frozen dessert is useful.
Recipe
Peppermint Cake Roll
Anna
Ingredients
- ½ cup cake flour 55 grams
- ⅓ cup unsweetened cocoa powder 32 grams
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs separated and at room temperature
- ¾ cup granulated sugar divided use, 150 grams
- 1 ½ teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar, for dusting
Filling:
- 4 cups vanilla ice cream
- ¾ cup crushed peppermints
Glaze:
- ½ cup heavy cream
- 2 tablespoons dark corn syrup
- 6 ounces bittersweet or semisweet chocolate chopped
- 1 teaspoon vanilla extract
- Melted white chocolate, optional, for garnish
Instructions
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Preheat the oven to 400 degrees F. Coat a 15 ½ x 10 ½ x 1-inch jelly-roll pan with cooking spray, line it with parchment paper, and spray the parchment paper as well.
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In a small bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Set the dry mixture aside.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Gradually add ½ cup, or 100 grams, of the granulated sugar. Beat on high speed until stiff but not dry peaks form. Set aside. A handheld mixer may also be used.
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In a separate mixing bowl, beat the egg yolks with the remaining ¼ cup sugar and the vanilla extract until thick and yellow, about 2 minutes. Add the flour mixture and stir with a spoon or scraper until blended.
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Fold about one-quarter of the beaten egg whites into the batter to lighten it. Gently fold in the remaining whites in three additions. Spread the batter evenly in the prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the top springs back when gently pressed. Let the cake cool on a wire rack for 2 minutes, then sift confectioners’ sugar over the warm surface.
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Place a clean dish towel over the cake. Set a large cookie sheet over the towel and carefully flip the cake so it rests on the towel. Peel off the parchment paper.
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Starting at a short end, roll the cake up with the towel inside it. Place the rolled cake seam side down on a wire rack and let it cool completely.
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When the cake is cool, mix the vanilla ice cream with the crushed peppermints. Carefully unroll the cake and spread the peppermint ice cream evenly over the surface. Roll the cake back up, wrap it tightly in nonstick foil, and freeze it seam side down overnight, or until firm.
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To make the glaze, heat the cream, chopped chocolate, and corn syrup in a small saucepan over low heat. Stir until the chocolate melts and the glaze is smooth and shiny, about 1 to 2 minutes. Stir in the vanilla extract and let the glaze cool to room temperature.
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Unwrap the frozen cake roll and trim the ends. Place it on a wire rack set over waxed paper. Pour the chocolate glaze along the top of the cake roll, using a spatula to cover the sides. Garnish with chopped peppermint or melted white chocolate, if desired.