Peppermint Roll Cake Recipe on Food52 (2024)


by: Erin Jeanne McDowell



1 Ratings

  • Prep time 40 minutes
  • Cook time 20 minutes
  • makes one 15-inch roulade

Jump to Recipe

Author Notes

One of my favorite things about sponge cake is the incredible range of possibilities when it comes to decorating the cake. In pastry school, we used stencils to create fairly detailed effects. Nowadays, I like to tint the batter and swirl multiple colors together or use a pastry bag to pipe a design in one color, before topping with another. The freezer helps this first layer to firm up, making it easy to spread the remaining batter on top without ruining the effect. It’s a perfect technique to whip out this peppermint-flavored roll cake and make it look like a giant candy cane!
Erin Jeanne McDowell

What You'll Need

Watch This Recipe

Peppermint RollCake

  • Peppermint Sponge
  • 1 cup(115 grams) cake flour
  • ¼ teaspoonsfine sea salt
  • cups(76 gram) plain whole-milk yogurt
  • 4 tablespoons(56 grams) unsalted butter, melted
  • ½ teaspoonsvanilla extract
  • ¼ teaspoonspeppermint extract
  • 7 large (245 grams) egg whites
  • ¼ cream of tartar
  • 1⅓ (264 grams) granulated sugar
  • Red gel food coloring
  • Confectioners’ sugar, for dusting and garnishing
  • White chocolate whipped cream
  • 4 ounces(113 grams) cream cheese, at room temperature
  • ¾ cups(176 grams) heavy cream
  • 6 ounces(170 grams) white chocolate, melted
  • ½ cups(113 grams) finely crushed peppermints or candy canes
  1. Heat the oven to 350°F with a rack in the center of the oven. Grease a jelly roll pan (10x15 inches) with nonstick spray and line the pan with parchment paper.
  2. Make the roulade: Into a medium bowl, sift the cake flour and salt together. In another medium bowl, whisk the yogurt, melted butter, vanilla, and peppermint extract to combine.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until foamy, 2 minutes. With the mixer running, gradually add the sugar in a slow, steady steam, then continue whipping until the mixture reaches medium peaks, 4 to 5 minutes more.
  4. Temper the yogurt mixture with about one-quarter of the egg whites. Once the mixture is combined, gently fold it back into the egg whites until uniform. Sift the flour mixture into the egg whites, gently folding to combine.
  5. Place about one-quarter of the batter into a medium bowl and add the food coloring, gently folding it in until the mixture is red; take care not to overmix. Transfer the red batter to a pastry bag with a ½-inch opening.
  6. Pipe the red batter onto the prepared baking sheet in stripes. I like to start with thicker stripes by applying generous pressure to the bag, then pipe smaller stripes by applying more gentle pressure in between them to make them look like peppermint sticks. Freeze the sheet pan for 15 minutes.
  7. Pour the white batter onto the chilled sheet pan and gently spread into an even layer. Transfer to the oven to bake until the edges are just starting to turn a very pale golden and the center springs back gently when touched, 14 to 16 minutes. While the cake bakes, scoop some confectioners’ sugar into a sifter and set it on a plate. Line a work surface with a large sheet of parchment paper.
  8. As soon as the cake comes out of the oven, dust the surface of the cake evenly with confectioners’ sugar. Use a small offset spatula to gently loosen the cake from the edges of the pan. Gently invert the sheet pan onto the parchment on your work surface. Lift away the pan and carefully peel away the parchment from the bottom of the cake and discard it.
  9. With one of the longer sides of the cake facing you, use the sheet of parchment to help roll the cake up into a tight cylinder. Let the cake cool completely, still rolled up.
  10. Make the cream filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese until light and fluffy, 1 to 2 minutes. Add the cream and whip to soft peaks, 2 to 3 minutes. With the mixer running, add the melted chocolate in a slow, steady stream. Whip to medium peaks.
  11. Assemble the roulade: Unroll the cake and position it on the parchment paper with one of the long sides facing you. Dollop the cream all over the cake and spread it in an even layer all the way to the edges. Sprinkle the crushed peppermints evenly over the surface. Starting with the side closest to you, gently roll the cake up into a log. It won’t be as tight this time because of the filling, but try to make it as rounded as possible. Use the paper to help you; it adds a protective layer so you can apply a little pressure if needed without damaging the cake.
  12. Chill the roulade for at least 15 minutes, and up to 8 hours, before serving. Garnish with more confectioners’ sugar just before serving and slice into 1½-inch slices to serve.


  • Cake
  • American
  • Cream Cheese
  • Yogurt
  • Chill
  • Bake
  • Dessert

See what other Food52ers are saying.

Recipe by: Erin Jeanne McDowell

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

Popular on Food52

4 Reviews

Sbwest December 16, 2023

I am an experienced baker and this recipe is truly awful! The “sponge” was soupy, as was the filling; even after reading the reviews about the filling being soupy and trying to remedy it by doubling the cream cheese! The pictures are beautiful, but this recipe is NOT conducive to producing this cake roll!

Sbwest December 16, 2023

Batter is much too soupy; directions should say beat egg whites to stiff peaks, because by the time you fold everything else in per the instructions the egg whites had fallen!

Ryanne December 6, 2022

I really struggled with the filling, I made it twice and neither time did it set up. The cake looks lovely but I think I underbaked it and it came apart

mayap543 December 19, 2021

I really wanted this to be a success but I had a couple major issues with this! Number one: the red sponge cake gushed out of my standard piping bag so my lines were too wide! I would use a ziploc with a much smaller hole cut out next time. Secondly, the frosting just would. not. set. up. After whipping for 10 minutes and adding some corn starch the frosting was still a gloopy mess. I ended up using my leftover cream to make a traditional whipped cream and scattering the candy canes and some shaved white chocolate over the top. The finished product was a little amateur looking but tasted delicious! I would make this again with some tweaks to the piping bag and a completely different frosting.

Peppermint Roll Cake Recipe on Food52 (2024)


Top Articles
Latest Posts
Article information

Author: Tyson Zemlak

Last Updated:

Views: 6356

Rating: 4.2 / 5 (43 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Tyson Zemlak

Birthday: 1992-03-17

Address: Apt. 662 96191 Quigley Dam, Kubview, MA 42013

Phone: +441678032891

Job: Community-Services Orchestrator

Hobby: Coffee roasting, Calligraphy, Metalworking, Fashion, Vehicle restoration, Shopping, Photography

Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.