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Chocolate Mint Cake Roll Recipe

Chocolate Mint Cake Roll Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 piece: 382 calories, 18g fat (11g saturated fat), 105mg cholesterol, 151mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

Reviews for Chocolate Mint Cake Roll

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DawnMM. User ID: 8673805 240070
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."

hbtinab User ID: 7550093 135318
Reviewed Dec. 21, 2013

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

best of home cooks User ID: 5361390 137883
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."

WhovianGirl User ID: 6953187 78207
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!"

mum-of-4-boys User ID: 5695150 153157
Reviewed Mar. 15, 2012

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

mesha125 User ID: 4283172 61999
Reviewed Aug. 31, 2009

"This turned out so good! I was so proud of myself since it was the first 'difficult' cake Ive ever made"

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