This Peppermint Bark Chocolate Roll Cake is an irresistible holiday dessert featuring a light, fluffy chocolate sponge rolled with a creamy peppermint-kissed white chocolate filling and finished with a silky ganache coating and crushed candy canes. Every bite captures the nostalgic flavors of hot chocolate and peppermint bark, making this the perfect festive dessert for Christmas parties, winter gatherings, and holiday celebrations.

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Why You’ll Love This Recipe

• A beautiful Christmas showstopper that looks bakery-quality but is achievable at home.

• Perfect balance of rich chocolate and refreshing peppermint.

• Soft, flexible sponge cake that rolls without cracking.

• Creamy, indulgent filling boosted with both white chocolate and candy cane chocolate.

• Smooth, glossy ganache ensures a luxurious finish.

• Make-ahead friendly—perfect for holiday entertaining.

• A festive, nostalgic flavor profile that everyone loves.

• Ideal for gifting, potlucks, and dessert tables.

Peppermint Bark Chocolate Roll Cake

There is nothing quite as magical during the holiday season as a festive dessert that blends rich chocolate with refreshing peppermint, and this Peppermint Bark Chocolate Roll Cake delivers that experience in every bite. The moment you slice into this cake, you’re greeted with a stunning swirl of dark chocolate sponge and peppermint-studded white chocolate filling, capturing all the nostalgic flavors of winter in a single elegant dessert. This cake is not only visually striking but also packed with the comforting holiday aromas that instantly make your kitchen smell like Christmas.

Chocolate and peppermint are a classic seasonal pairing, and this recipe takes that duo to a whole new level. The sponge cake is incredibly light and airy, designed specifically to roll smoothly without cracking, while the filling is rich, creamy, and infused with just the right amount of cool peppermint. It offers a perfect balance of sweetness and freshness, making each slice taste like a holiday celebration on its own. Whether you enjoy peppermint bark, candy canes, or chocolate desserts, this roll cake combines the best of all worlds.

Inspired by traditional peppermint bark, this roll cake uses both white chocolate and candy cane chocolate pieces to create a decadent filling reminiscent of the beloved seasonal confection. Rather than layering chocolate in slabs, however, this recipe transforms those flavors into a more refined, bakery-style dessert that’s surprisingly beginner-friendly. Even if you’ve never made a roll cake before, the step-by-step method ensures you achieve a smooth, tight spiral with professional results right at home.

This recipe is ideal for gifting, entertaining, or adding a centerpiece-worthy dessert to your holiday table. Its festive colors, glossy ganache topping, and crushed candy cane finish make it a standout treat for Christmas parties, winter potlucks, office gatherings, and cozy family celebrations. Because it slices beautifully and holds its shape, it also makes an excellent dessert to share at cookie swaps or holiday dessert bars.

Beyond its stunning appearance, the flavor profile of this Peppermint Bark Chocolate Roll Cake is what truly sets it apart. The dark chocolate sponge—made with special dark cocoa powder—delivers a deep, rich cocoa taste without overpowering sweetness. This pairs perfectly with the cool, creamy peppermint filling that incorporates melted white chocolate, cream cheese, butter, and crunchy candy cane chocolate pieces. Every forkful offers a delightful contrast of textures: soft cake, fluffy filling, and crisp peppermint bits.

Despite its gourmet look, this roll cake is quite approachable and doesn’t require complicated techniques. The key is rolling the sponge while it is still hot, which prevents cracks and allows the cake to form a smooth spiral once filled. The filling comes together quickly with a mixer, and the ganache requires just chocolate and heavy cream melted together until silky smooth. These simple yet effective techniques result in a dessert that looks like it came from a professional bakery.

One of the best things about this roll cake is how customizable it is. You can adjust the intensity of the peppermint flavor to suit your preference—use a light hand for a subtle minty background, or increase the extract for a bolder peppermint kick. You can also decorate the cake in endless ways, from snowy powdered sugar to festive sprinkles or additional chocolate shavings. This flexibility makes it easy to tailor the cake to your holiday theme or personal style.

Because this dessert chills beautifully, it’s also a perfect make-ahead option for busy holiday weeks. You can prepare the cake the night before an event, refrigerate it, and simply add the ganache and decorative crushed candy canes when you’re ready to serve. This convenience is especially helpful if you’re preparing multiple dishes for Christmas dinner or hosting a festive party. Having a dessert that stays fresh and gorgeous for days takes a lot of pressure off the holiday rush.

This Peppermint Bark Chocolate Roll Cake also brings together nostalgia and elegance in the most delightful way. While the flavor profile evokes memories of sipping hot cocoa with a peppermint stick or crunching holiday candy canes, the final presentation is polished enough for upscale celebrations. Serve it alongside holiday cocktails, hot coffee, or mugs of homemade cocoa, and you’ll have a dessert that enhances every festive moment.

If you’re looking for a showstopping holiday dessert that combines festive flavor, flawless presentation, and comforting seasonal warmth, this Peppermint Bark Chocolate Roll Cake is the perfect choice. With its rich chocolate sponge, refreshing peppermint filling, glossy ganache, and bright candy cane topping, it’s a dessert that embodies the joy and magic of the Christmas season. Whether you’re hosting a holiday party or baking something special for loved ones, this roll cake is guaranteed to impress, delight, and become a cherished holiday tradition.

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Servings & Time

• Servings: 10–12

• Prep Time: 35 minutes

• Cook Time: 12–13 minutes

• Cooling & Chilling Time: 2–3 hours

• Total Time: ~3 hours

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Ingredients

Chocolate Cake

• 3 eggs, room temperature

• 3/4 cup granulated sugar

• 2 tbsp whole milk

• 1/2 tbsp vanilla extract

• 1/4 tsp peppermint extract

• 3/4 cup all-purpose flour

• 1/3 cup special dark cocoa powder

• 1 tsp baking powder

• Pinch of salt

• Powdered sugar for rolling

White Chocolate Peppermint Filling

• 7 oz unsalted Finlandia butter, room temperature

• 4 oz cream cheese, room temperature

• 1/4 cup heavy cream

• 1/4 tsp peppermint extract

• 4 oz baking white chocolate, chopped

• 4 oz candy cane chocolate, finely chopped

• 4 cups powdered sugar

Ganache

• 6 oz semi-sweet chocolate, chopped

• 1/2 cup heavy cream

• Crushed candy canes

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Instructions

Bake the Cake

1. Heat the oven to 350°F (175°C) and line a jelly roll pan with foil.

2. Beat eggs and sugar on medium-low until tripled in volume (about 5 minutes).

3. Sift flour, cocoa, baking powder, and salt three times.

4. Fold in milk, vanilla, and peppermint extract.

5. Gently fold in dry ingredients without deflating the batter.

6. Dollop batter into the pan and spread lightly.

7. Bake 12–13 minutes or until the cake springs back.

8. Dust a clean tea towel with powdered sugar.

9. Flip hot cake onto the towel, peel off foil, and roll tightly.

10. Cool 2 hours.

Make the Filling

1. Melt white chocolate over a double boiler; cool completely.

2. Whip butter for 2–3 minutes.

3. Add cream cheese, melted chocolate, heavy cream, and peppermint; mix 3 minutes.

4. Add powdered sugar gradually.

5. Fold in chopped candy cane chocolate.

6. Unroll cake, spread filling, and re-roll. Chill 2 hours or overnight.

Finish with Ganache

1. Microwave chocolate + cream in 15-second bursts until smooth.

2. Pour 2/3 over the chilled roll cake; chill 10–15 minutes.

3. Pour the rest and decorate with crushed candy canes.

4. Chill until set.

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Tips

Substitutions

• Use almond bark instead of white chocolate.

• Replace peppermint extract with vanilla for a non-minty version.

Make-Ahead Tips

• Can be made 1–2 days in advance.

• Roll cake and filling freeze beautifully for up to 1 month.

Variations

• Add mini chocolate chips to the filling.

• Dust top with powdered sugar for a “snowy” look.

• Use dark chocolate ganache for richer contrast.

Avoid These Mistakes

• Don’t skip triple-sifting—it keeps the cake light and rollable.

• Don’t overbake—the cake will crack.

• Don’t cool cake flat—must be rolled while hot.