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Peppermint Cake Rolls

 Peppermint Cake Rolls
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
20 ServingsPrep: 25 min. Bake: 15 min + cooling


  • 1 package (16 ounces) angel food cake mix
  • Confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1-1/2 teaspoons peppermint extract
  • 1 cup hot fudge ice cream topping
  • 1/2 cup crushed peppermint candies, divided
  • Fresh mint leaves, optional


  • Line two greased 15x10x1-in. baking pans with waxed paper. Prepare
  • cake mix according to package directions. Divide batter evenly into
  • prepared pans, spreading evenly.
  • Bake at 350° for 12-15 minutes or until tops spring back when
  • lightly touched. Cool for 5 minutes.
  • Invert each cake onto a kitchen towel dusted with confectioners'
  • sugar. Gently peel off paper. Roll up cake in the towel jelly-roll
  • style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, mix whipped topping and extract until blended.
  • Unroll cakes; spread each with 1-1/2 cups peppermint mixture to
  • within 1/2 in. of edges.
  • Cut a small hole in the corner of a food-safe plastic bag; fill with
  • fudge topping. Drizzle each cake with half of the fudge topping;
  • sprinkle with 2 tablespoons crushed candies. Roll up again, without

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Peppermint Cake Rolls (continued)

Directions (continued)

  • towel.
  • Transfer to platters. Frost with remaining peppermint mixture. Just
  • before serving, top with remaining candies and, if desired, mint
  • leaves. Yield: 2 cakes (10 slices each).
Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.