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Peppermint Bark Chocolate Roll Cake

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.
Prep Time35 minutes
Cook Time13 minutes
2 hours
Total Time2 hours 48 minutes
Servings: 12

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

Instructions

Bake the Cake

  • Heat the oven to 350°F (175°C) and line a jelly roll pan with foil.
  • Beat eggs and sugar on medium-low until tripled in volume (about 5 minutes).
  • Sift flour, cocoa, baking powder, and salt three times.
  • Fold in milk, vanilla, and peppermint extract.
  • Gently fold in dry ingredients without deflating the batter.
  • Dollop batter into the pan and spread lightly.
  • Bake 12–13 minutes or until the cake springs back.
  • Dust a clean tea towel with powdered sugar.
  • Flip hot cake onto the towel, peel off foil, and roll tightly.
  • Cool 2 hours.

Make the Filling

  • Melt white chocolate over a double boiler; cool completely.
  • Whip butter for 2–3 minutes.
  • Add cream cheese, melted chocolate, heavy cream, and peppermint; mix 3 minutes.
  • Add powdered sugar gradually.
  • Fold in chopped candy cane chocolate.
  • Unroll cake, spread filling, and re-roll. Chill 2 hours or overnight.

Finish with Ganache

  • Microwave chocolate + cream in 15-second bursts until smooth.
  • Pour 2/3 over the chilled roll cake; chill 10–15 minutes.
  • Pour the rest and decorate with crushed candy canes.
  • Chill until set.

Notes

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.