Description
This Christmas Peppermint Roll Cake is a festive dessert that brings together the rich flavors of chocolate and peppermint in a soft, spongy cake. Filled with a creamy peppermint frosting and topped with crushed candy canes, it’s perfect for holiday gatherings!
Ingredients
Scale
For the cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup water
For the filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp peppermint extract
- ¼ cup crushed candy canes (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch baking sheet with parchment paper.
- In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla extract.
- In a separate bowl, mix cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
- Add water and mix until the batter is smooth. Pour into the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let the cake cool slightly.
- While the cake cools, beat the whipping cream, powdered sugar, and peppermint extract until soft peaks form.
- Once the cake is cool, carefully unroll it. Spread the peppermint filling evenly across the surface, then roll it back up.
- Chill the cake in the refrigerator for at least 1 hour.
- Before serving, dust with powdered sugar and top with crushed candy canes.
Notes
Be gentle when unrolling the cake to prevent cracking. If desired, drizzle with melted chocolate for an extra indulgent touch!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 220
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g