Oh, friends, there’s nothing quite like the magic of a homemade Christmas Peppermint Roll Cake to fill your kitchen with joy and your home with the sweet scent of the holidays! This dessert isn’t just a treat for the taste buds; it’s a feast for the eyes, with its delicate vanilla sponge, creamy peppermint filling, and a beautiful swirl that promises a slice of pure festive bliss. It’s the kind of dessert that makes every moment feel a little more special, a little more cozy.
I remember my grandmother, with her flour-dusted apron, patiently teaching me how to roll a cake without a single crack. It felt like a delicate dance, and while my first attempts were… let’s just say “rustic,” the joy of creating something so beautiful from simple ingredients was absolutely captivating. This recipe brings back all those warm, cherished memories, updated with a festive twist that I know you’ll adore.
This delightful recipe is wonderfully approachable, making it perfect for both seasoned bakers and those just starting their sweet adventures, and it’s sure to be the star of any holiday gathering. Plus, with a little patience, you’ll master the art of the perfect roll, creating a stunning dessert that will bring smiles all around. Now, let’s get baking!
What You Need to Make This Recipe
Crafting this delightful dessert relies on a few key players: fresh eggs for that light sponge, rich cream cheese for the filling, and a touch of vibrant peppermint extract to truly sing of the season. I always make sure to use high-quality vanilla extract, as it truly deepens the flavor profile of this glorious Christmas Peppermint Roll Cake. You’ll find the complete list of ingredients and precise measurements in the recipe card below.
How to Make Christmas Peppermint Roll Cake
Creating this elegant Christmas Peppermint Roll Cake involves a few simple, rewarding steps. First, you’ll whip up a light-as-air vanilla sponge, then spread it with a dreamy peppermint cream filling before carefully rolling it into its iconic shape. A luscious white chocolate ganache and crushed candy canes finish this festive masterpiece, making the process itself a sweet part of the holiday anticipation.
Christmas Peppermint Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving an overhang on the short sides. Grease the parchment paper lightly.
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Sift this mixture twice to ensure it’s lump-free and aerated. Set aside.
- In a clean, dry bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the egg whites on medium-high speed until soft peaks form. Gradually add 1/4 cup of the granulated sugar, continuing to beat until stiff, glossy peaks form. Transfer the meringue to a separate bowl and set aside.
- In the same mixer bowl (no need to clean), beat the egg yolks with the remaining 1/4 cup granulated sugar on high speed until thick, pale yellow, and tripled in volume (about 3-5 minutes). Beat in the vanilla extract.
- Gently fold half of the dry ingredient mixture into the egg yolk mixture using a rubber spatula until just combined. Then, gently fold in half of the meringue. Repeat with the remaining dry ingredients and meringue until no streaks remain, being careful not to deflate the batter.
- Pour the batter evenly into the prepared jelly roll pan and spread it to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden.
- While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Trim any crisp edges of the cake with a sharp knife if desired. Starting from one short end, carefully roll the warm cake and towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely for at least 30-45 minutes.
- In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until fully incorporated and light and fluffy. Beat in the peppermint extract. Finally, add the heavy cream and beat on medium-high speed until the mixture is light, fluffy, and holds its shape.
- Once the cake is completely cool, carefully unroll it. Spread the peppermint cream filling evenly over the entire surface of the cake, leaving about a 1/2-inch border along the edges.
- Starting from the same short end you rolled it from initially, carefully re-roll the cake, without the towel, as tightly as possible. Place the roll cake seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes to firm up.
- While the cake chills, prepare the ganache. Place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the white chocolate and let it sit for 5 minutes.
- Whisk the mixture until smooth and glossy. If lumps remain, microwave in 10-second intervals, stirring after each, until smooth. Let the ganache cool slightly at room temperature, stirring occasionally, until it reaches a pourable but thickened consistency (about 10-15 minutes).
- Pour the ganache evenly over the chilled roll cake, allowing it to drip down the sides. Spread with an offset spatula if needed.
- Immediately sprinkle the crushed candy canes over the top and sides of the ganache before it sets.
- Refrigerate the Christmas Peppermint Roll Cake for at least 1 hour, or until the ganache is fully set and the cake is firm enough to slice cleanly.
- Slice with a sharp knife (dipped in hot water and wiped clean between slices for best results) and serve cold. Enjoy your festive Christmas Peppermint Roll Cake!
Notes
Baking a stunning Christmas Peppermint Roll Cake can be such a joyful experience, and I’ve picked up a few tricks over the years that I’m excited to share to help you achieve perfection every time.
- My Secret Trick: When baking your sponge cake, don’t overbake it! A slightly underbaked cake is more pliable and less likely to crack when you roll it. Keep a close eye on it, removing it from the oven as soon as the center springs back gently to the touch. This makes all the difference for a beautifully rolled cake.
- After baking, immediately turn the warm cake out onto a powdered sugar-dusted tea towel. Roll it up from the short end while it’s still warm. This “trains” the cake to hold its rolled shape and prevents cracking later when you add the filling. I always do this to ensure a smooth, elegant spiral for my Christmas Peppermint Roll Cake.
- Ensure your cream cheese and butter for the filling are at true room temperature. This is essential for a smooth, lump-free filling that spreads beautifully and gives your peppermint roll cake that wonderfully creamy texture we all adore.
- When spreading the filling, leave a small border (about half an inch) around the edges. This prevents the filling from oozing out too much as you roll the cake, keeping your final Christmas Peppermint Roll Cake neat and tidy.
Fun Variations for Christmas Peppermint Roll Cake
One of the most wonderful things about baking is the freedom to get creative and make a recipe truly your own! While the classic Christmas Peppermint Roll Cake is utterly delightful, there are so many ways to add your unique spin. My sister always asks me to try a new variation, and it’s become a fun tradition!
- Chocolate Lover’s Dream: Instead of a vanilla sponge, try replacing a quarter cup of flour with unsweetened cocoa powder for a chocolate peppermint roll cake. The combination of rich chocolate and cool peppermint is simply divine, and it’s a favorite twist among my friends.
- Berry Bright: For a touch of fruity tartness, swirl a thin layer of raspberry jam over the peppermint cream filling before rolling. The bright red of the jam peeking through adds an extra festive touch and a lovely flavor contrast to the sweet Christmas Peppermint Roll Cake.
- Mint Chip Magic: Fold a quarter cup of mini chocolate chips into your peppermint cream filling for a delightful texture and an extra burst of chocolatey goodness. This creates a “mint chip” experience within the creamy layers that’s always a hit!
- Gourmet Ganache: While white chocolate ganache is wonderful, you could also try a dark chocolate ganache for a richer, more intense topping. Or, for a hint of sparkle, sprinkle edible glitter over the ganache before it sets!
What to Serve With Christmas Peppermint Roll Cake
A beautiful slice of Christmas Peppermint Roll Cake is a showstopper on its own, but sometimes a little accompaniment can make the dessert experience even more delightful and memorable. I love setting a dessert table that feels abundant and inviting, especially during the holidays.
- A piping hot mug of homemade hot cocoa with a dollop of whipped cream is an absolute dream alongside this festive cake. The warmth and richness of the cocoa perfectly complement the cool, minty flavors of the Christmas Peppermint Roll Cake.
- For a refreshing contrast, a scoop of good quality vanilla bean ice cream or a light dusting of freshly grated white chocolate shavings makes a lovely pairing. The creamy texture of the ice cream balances the sponge perfectly.
- A simple bowl of fresh, seasonal berries, like raspberries or cranberries (lightly sweetened), can add a beautiful color pop and a touch of brightness to each slice, cutting through the sweetness of the rich filling.
- My mom always pairs any festive dessert with a freshly brewed cup of her favorite herbal tea or a robust coffee. It’s the perfect way to wind down and savor the sweet moments together after a lovely meal.
How to Store Christmas Peppermint Roll Cake
Ensuring your delicious Christmas Peppermint Roll Cake stays fresh and delightful for as long as possible is key to enjoying those sweet moments without worry. Proper storage helps maintain that perfect texture and vibrant peppermint flavor.
Refrigerator Storage
Once assembled, this beautiful cake should be stored in an airtight container in the refrigerator. The cream cheese filling is best kept chilled to maintain its creamy texture and freshness. When I store my Christmas Peppermint Roll Cake, I like to ensure the container isn’t too large, minimizing air exposure to prevent it from drying out. It will stay wonderfully fresh for up to 3-4 days.
Freezing for Later
If you’re planning ahead or have leftovers you want to save, this roll cake freezes beautifully. Wrap the whole cake (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to one month. To serve, simply thaw overnight in the refrigerator. My personal tip is to dust it with a fresh sprinkle of powdered sugar or add a few fresh candy cane pieces after thawing; it brings it right back to life!
Nutritional Benefits
While this delightful Christmas Peppermint Roll Cake is certainly a treat for the soul, it also incorporates wholesome ingredients like eggs, offering a good source of protein, and real dairy from the cream cheese and heavy cream. It’s a lovely example of how indulging in homemade desserts, made with simple, recognizable ingredients, can be both satisfying and a wonderful way to enjoy a comforting, celebratory treat.
FAQs
Faq 1
Can I make the sponge cake ahead of time?
Yes, you can bake the vanilla sponge up to one day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. This makes assembling your Christmas Peppermint Roll Cake much quicker on the day of serving.
Faq 2
What if my cake cracks when I roll it?
Don’t fret! Cracks are common, especially for beginners. The ganache and crushed candy canes will beautifully hide most imperfections. Remember, the key is to roll it while it’s still warm, which helps prevent cracking in your Christmas Peppermint Roll Cake.
Faq 3
Can I use a different extract instead of peppermint?
Absolutely! Feel free to experiment. Almond or even a touch of orange extract could offer a delightful twist, though it wouldn’t be a Christmas Peppermint Roll Cake anymore. Just ensure the extract complements the white chocolate ganache.
Faq 4
Why is cornstarch used in the cake recipe?
Cornstarch, a secret ingredient for many sponge cakes, helps tenderize the flour, resulting in an incredibly delicate, light, and pliable cake. This makes it easier to roll and contributes to the lovely texture of your Christmas Peppermint Roll Cake.
Conclusion
Baking this Christmas Peppermint Roll Cake is more than just following a recipe; it’s about infusing your kitchen with holiday cheer and creating sweet memories that will last a lifetime. With its tender vanilla sponge, luscious peppermint cream, and decadent white chocolate finish, it’s a dessert that truly captures the magic of the season. I hope you feel encouraged to try this delightful creation, embracing the joy and reward that comes from sharing homemade goodness. Happy baking, sweet friends!