Chocolate Mint Cake Roll Recipe
Chocolate Mint Cake Roll Recipe photo by Taste of Home

Chocolate Mint Cake Roll Recipe

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Folks will "ooh" and "aah" when you set this fancy dessert on the table! It looks like an old-time yule log, has a minty whipped cream filling, and is slathered in fudgy frosting topped with chocolate curls. An awesome finale!
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 12 servings


  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon peppermint extract
  • 3 drops green food coloring
  • 1/3 cup miniature semisweet chocolate chips
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 3 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • Chocolate curls

Nutritional Facts

1 serving (1 piece) equals 382 calories, 18 g fat (11 g saturated fat), 105 mg cholesterol, 151 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter.
  2. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack.
  3. For filling, in a small bowl, beat the cream, confectioners' sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
  4. For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.
Originally published as Chocolate Mint Cake Roll in Country Woman Christmas Annual 2005, p30

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Reviewed Dec. 23, 2015

"Great recipe! It was straightforward - very easy to follow. I will make this again next Christmas. Be careful not to overcook the cake. Next year I will try setting the oven just under 375 and taking it out right at 10 minutes."

Reviewed Dec. 21, 2013

"wondering how far in advance I can make this??? ;)"

Reviewed Jan. 8, 2013

"Was a huge hit at my house for Christmas. I used a devils food duncan hines cake mix instead of the 1 provided. Was very good and request that i make this 1 again."

Reviewed Nov. 3, 2012

"I haven't tasted it yet, (except for the frosting) but it came out beautifully! Can't wait to make it again for our church's Christmas tea!"

Reviewed Mar. 15, 2012

"easy to make and tastes as delicious as it looks!"

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