Back to Peppermint Cake Rolls

Print Options


Card Sizes

Peppermint Cake Rolls Recipe

Peppermint Cake Rolls Recipe

With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
TOTAL TIME: Prep: 25 min. Bake: 15 min + cooling YIELD:20 servings


  • 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


  • 1. 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.
  • 2. Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
  • 3. 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.
  • 4. 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.
  • 5. 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 towel.
  • 6. Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves.
    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. Yield: 2 cakes (10 slices each).

Reviews for Peppermint Cake Rolls

Sort By :
Reviewed May. 22, 2013

"Have not made as yet. I read all reviews and come had trouble with wax paper. I was thinking it may be the brand of cake mix used.....Just a thought."

Reviewed Dec. 31, 2012

"Made this cake for a luncheon and it got rave reviews. It is perfect for the Christmas season. I did not experience the issues removing the wax paper and found it to be easier to make than I thought it would be. Stored the second one in the freezer for two weeks and served it at a family party. I think it was even better than the first one, and it has impressive presentation!"

Reviewed Dec. 26, 2012

"Will try and make again. Had problem removing wax paper, ended up throwing it away. Looked at other receipes that were similar and they called for greased wax paper. Next time I will either try greased wax paper or parchment paper."

Reviewed Dec. 22, 2012

"Have not eaten yet but I am sure it will be very good. As others have stated it was extremely difficult to get the waxed paper off, perhaps the parchment paper as suggested might work better, or no paper at all. Glad I made a test run before making for Christmas eve as I can now eliminate that darned waxed paper."

Reviewed Dec. 18, 2012

"I brought this into work and everyone loved it. You could do so many variations with it also"

Reviewed Dec. 15, 2012

"This is so easy and delicious! I made it for an ornament exchange party, and there wasn't much left by the end of the evening!"

Reviewed Dec. 14, 2012

"This was amazing!!! Everyon that ate it loved it! I did feel like the peppermint was strong so next time I might knock it down to 1 tsp but otherwise fantastic!"

Reviewed Dec. 12, 2012

"Maybe parchment paper would work better"

Reviewed Dec. 9, 2012

"This cake was extremely difficult to get off the wax paper even after using cooking spray and flour- if I try this again I will bake it directly on the pan and skip the wax paper"

Loading Image