Peppermint Mocha Cake Roll Delightful Holiday Treat
Get ready to wow your guests with a Peppermint Mocha Cake Roll! This delightful holiday treat combines rich coffee and refreshing peppermint flavors in a whimsical way. Perfect for festive gatherings, it’s easy to make and full of surprises. In this post, I’ll walk you through the ingredients, step-by-step instructions, and clever tips to ensure your cake roll shines. Let’s create a dessert that will impress everyone this season!
Why I Love This Recipe
- Festive Flavor: This cake roll combines the rich taste of mocha with refreshing peppermint, creating a delightful holiday treat.
- Impressive Presentation: The rolled cake looks stunning when sliced, making it a perfect centerpiece for dessert tables.
- Easy to Customize: You can easily adjust the filling or add toppings to suit your taste, making it versatile for any occasion.
- Fun to Make: Rolling the cake is a fun and rewarding process, perfect for baking enthusiasts looking for a challenge.
Ingredients
List of Ingredients
– 3 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/3 cup brewed coffee, cooled
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1/2 teaspoon peppermint extract
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– Crushed peppermint candies, for garnish
Key Ingredients Explained
The eggs in this recipe help the cake rise. They add moisture and richness too. Granulated sugar sweetens the cake and gives it a nice texture. Vanilla extract adds warmth and depth to the flavor. The brewed coffee enhances the chocolate taste and brings out the mocha flavor. Unsweetened cocoa powder gives the cake its rich chocolate color and taste. Baking powder helps the cake rise as it bakes. Salt balances the sweetness and enhances all the flavors. All-purpose flour provides the structure for the cake. Peppermint extract brings that festive holiday taste. Heavy cream is key for the filling, making it light and fluffy. Powdered sugar sweetens the whipped cream. Lastly, the crushed peppermint candies add a fun crunch and festive look.
Substitutions for Common Allergens
If you’re allergic to eggs, try using a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For dairy-free options, use coconut cream instead of heavy cream. You can also replace all-purpose flour with a gluten-free blend. If you can’t have sugar, use a sugar substitute like stevia or monk fruit. These swaps can keep your cake delicious and safe for everyone.
Step-by-Step Instructions
Prepping Your Equipment
First, you need to set up your kitchen. Preheat your oven to 350°F (175°C). Grab a 15×10-inch jelly roll pan. Line it with parchment paper and spray it lightly with cooking spray. This will help your cake come out easily.
Making the Cake Batter
In a large bowl, add three large eggs, one cup of granulated sugar, and one teaspoon of vanilla extract. Use an electric mixer on medium speed. Beat these ingredients until they are thick and pale, about 5-7 minutes. This step adds air, making the cake light.
Next, slowly mix in one-third cup of cooled brewed coffee and half a teaspoon of peppermint extract. In another bowl, sift together one-fourth cup of cocoa powder, one cup of all-purpose flour, one teaspoon of baking powder, and one-fourth teaspoon of salt. This ensures no lumps in your cake batter.
Now, gently fold the dry mix into the egg mixture with a spatula. Mix until no flour streaks are visible, but be careful not to deflate the batter. Pour the batter into the lined pan. Spread it evenly with a spatula. Bake for 12-14 minutes. It’s done when it springs back when touched.
Rolling and Cooling the Cake
While the cake bakes, prepare a clean kitchen towel. Dust it well with powdered sugar. After baking, quickly remove the cake from the oven. Invert it onto the towel and peel off the parchment paper. Start rolling the cake from one end while it’s warm. This helps it hold its shape later. Let it cool completely in this rolled form.
Once cool, gently unroll the cake. Spread whipped cream over it. You can add a drizzle of brewed coffee for flavor. Now, roll the cake back up, this time without the towel. Wrap it in plastic wrap and chill in the fridge for about an hour. This makes it easier to slice later.
Enjoy your Peppermint Mocha Cake Roll!
Tips & Tricks
Common Mistakes to Avoid
When making a cake roll, avoiding mistakes is key. Here are some common pitfalls:
– Not beating eggs enough: This step helps create a light cake. Beat until thick and pale.
– Overmixing the batter: Mix gently to keep air in. Overmixing will make the cake dense.
– Skipping the towel roll: Rolling the warm cake in a towel helps shape it. Don’t skip this step.
Perfecting the Whipped Cream Filling
A great filling makes your cake special. Here are tips for the best whipped cream:
– Use cold cream: Cold heavy cream whips better. Chill your mixing bowl too for best results.
– Don’t overbeat: Stop when soft peaks form. Overbeating makes the cream grainy.
– Add flavor: A little vanilla or coffee can add depth. Don’t be afraid to experiment!
Decorating Ideas for Presentation
Making your cake roll look stunning is fun. Try these decorating ideas:
– Crushed peppermint on top: This adds crunch and color. Sprinkle it right before serving.
– Drizzle with chocolate: A chocolate ganache looks fancy. It adds rich flavor too.
– Use fresh mint leaves: A few mint leaves on the side give a fresh touch. They look great on the plate.
These tips will help you make a perfect Peppermint Mocha Cake Roll. Enjoy the process and let your creativity shine!
Pro Tips
- Use Fresh Ingredients: Always use fresh eggs and high-quality cocoa powder for the best flavor and texture in your cake roll.
- Cool the Cake Properly: Rolling the cake while it’s still warm helps maintain its shape and prevents cracking when unrolled.
- Whip the Cream Just Right: Be careful not to overbeat the heavy cream; stop once you see soft peaks to keep the filling light and airy.
- Decorate with Style: For a festive presentation, use a mix of crushed peppermint candies and chocolate shavings to garnish your slices.
Variations
Other Flavor Combinations
You can have fun with flavors! Try adding orange zest for a citrus twist. A hint of almond extract can also brighten the taste. If you love chocolate, mix in some chocolate chips or use dark cocoa powder for a richer flavor. For a fruity touch, swap peppermint for raspberry extract. These choices make the cake roll unique and exciting!
Gluten-Free and Dairy-Free Options
Making this cake roll gluten-free is simple. Use a gluten-free flour blend instead of all-purpose flour. For dairy-free, substitute heavy cream with coconut cream or a non-dairy whipped topping. Check the labels to ensure all ingredients fit your diet. You can enjoy this treat while meeting your dietary needs!
Mini Cake Roll Versions
Mini cake rolls are perfect for parties or gifts. Simply cut the batter in half and bake in smaller pans. After cooling, fill and roll as usual. These small treats are cute and easy to serve. You can decorate each one with a sprinkle of crushed peppermint candies for a festive touch!
Storage Info
How to Store Leftovers
To keep your Peppermint Mocha Cake Roll fresh, wrap it tightly in plastic wrap. This will seal in moisture and flavor. Store it in the refrigerator. It will stay good for up to 3 days. If you have leftovers, make sure to keep them covered to prevent drying out.
Freezing Instructions
You can freeze the cake roll if you want to save it for later. First, wrap it in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. The cake can last in the freezer for about 2 months. When you want to enjoy it, let it thaw in the refrigerator overnight.
Reheating Tips
If you want to enjoy your cake warm, you can gently reheat it. Slice the cake and place it on a microwave-safe plate. Heat each slice for about 10-15 seconds. This will warm it without making it dry. Avoid reheating the whole roll, as it may lose its texture. Enjoy the flavors of peppermint and mocha again!
FAQs
How long does the Peppermint Mocha Cake Roll last?
The Peppermint Mocha Cake Roll lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it well in plastic wrap before freezing. Thaw it in the fridge overnight before serving.
Can I make this cake in advance?
Yes, you can make this cake ahead of time. Bake and roll it up a day before your event. Just keep it in the fridge until you are ready to fill and serve. This makes it easy to enjoy without stress on the day of your gathering.
What do I serve with a cake roll?
You can serve the cake roll with a warm drink, like hot cocoa or coffee. Fresh fruit, like strawberries or raspberries, pairs well too. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Can I use other extracts besides peppermint?
Yes, you can use other extracts. If you prefer, try vanilla or almond extract for a different taste. You might even mix in some orange zest for a citrus twist. Just keep the amount similar to the peppermint for best results.
This blog post shared all you need to know to make a Peppermint Mocha Cake Roll. You learned about the key ingredients, how to prep and bake, and tips to avoid common mistakes. We explored flavor variations and storage tips, ensuring your cake stays fresh.
Making this cake is fun and rewarding. Now you can impress your friends and family with a delightful treat. Enjoy the process and don’t hesitate to tweak the recipe to make it your ow
Peppermint Mocha Cake Roll
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 third cup brewed coffee, cooled
- 1 quarter cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 quarter teaspoon salt
- 1 cup all-purpose flour
- 1 half teaspoon peppermint extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- to taste crushed peppermint candies, for garnish
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by lining it with parchment paper and lightly spraying the paper with cooking spray to prevent sticking.
- In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Beat them together using an electric mixer on medium speed until the mixture is thick and pale, about 5-7 minutes.
- Gradually add the cooled brewed coffee and peppermint extract to the egg mixture. Mix gently until everything is fully combined.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt to ensure there are no lumps.
- Carefully fold the dry ingredients into the egg mixture using a spatula. Do this slowly and gently, being sure not to deflate the batter.
- Pour the batter into the prepared jelly roll pan, spreading it into an even layer with a spatula. Bake the cake in the preheated oven for 12-14 minutes.
- While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Once the cake is finished baking, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Start rolling the cake while it is still warm, tightly rolling it up in the towel from one end. Allow it to cool completely while in this rolled form.
- In the meantime, prepare the filling. In a mixing bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form.
- Once the cake has cooled completely, gently unroll it from the towel. Spread the whipped cream evenly over the surface of the cake.
- Carefully roll the cake back up without the towel this time. Once rolled, wrap it in plastic wrap and refrigerate it for about 1 hour.
- Before serving, unwrap the cake and cut it into slices. For a festive touch, sprinkle the tops of each slice with crushed peppermint candies.
![To make these healthy pumpkin muffins, you will need: - 1 cup canned pumpkin puree - 1/2 cup Greek yogurt - 1/3 cup honey or maple syrup - 1/4 cup coconut oil, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup dark chocolate chips (optional) These ingredients come together to create a moist and flavorful muffin. Pumpkin adds natural sweetness and moisture, while Greek yogurt gives it a light texture. Whole wheat flour boosts fiber content, making these muffins a healthier choice. You can easily swap some ingredients for healthier options: - Instead of whole wheat flour, try almond flour for a gluten-free version. - Use unsweetened applesauce in place of honey or maple syrup to cut sugar. - Replace coconut oil with unsweetened mashed banana for a lower-fat option. - Use flax eggs instead of regular eggs for a vegan version. These substitutions help enhance the health benefits without losing flavor. Each swap keeps the muffins light and tasty. To make these muffins even more special, consider adding in: - 1/2 cup chopped nuts for a crunchy texture. - 1/2 cup dark chocolate chips for a sweet surprise. - Dried fruit like cranberries or raisins for added sweetness. - A sprinkle of pumpkin seeds on top for a nutty taste. These add-ins can enhance the flavor and make your muffins unique. Feel free to get creative and mix in your favorite ingredients. You can find the complete details in the Full Recipe for Healthy Pumpkin Muffins. Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Line your muffin tin with paper liners or lightly spray it with non-stick spray. In a large bowl, mix together the pumpkin puree, Greek yogurt, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Stir until smooth and creamy. Make sure every ingredient is well blended. In another bowl, sift the whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This step helps distribute the leavening agents and spices evenly. Now, slowly add the dry ingredients to the wet mixture. Stir gently just until blended. Avoid overmixing. This keeps the muffins light and fluffy. If you want, fold in the chopped walnuts or pecans and dark chocolate chips for extra flavor. Pour the batter into the muffin cups. Fill each cup about two-thirds full to allow the muffins to rise. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, they are ready. Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your healthy pumpkin muffins! For the complete recipe, check [Full Recipe]. To get the best muffin texture, mix your wet and dry ingredients gently. Overmixing can cause dense muffins. I recommend folding the dry mix into the wet mix until you see no flour pockets. This method keeps your muffins light and fluffy. Also, use room-temperature ingredients. They blend better and help the muffins rise. Store your muffins in an airtight container. This keeps them moist and fresh. If you plan to eat them in a few days, place a slice of bread in the container. The bread helps absorb excess moisture, which keeps muffins from getting soggy. For added freshness, keep them in the fridge. Freezing muffins is a great way to save them for later. Allow them to cool completely, then wrap each muffin in plastic wrap. Place them in a freezer bag, squeezing out as much air as possible. They stay fresh for up to three months. When you're ready to eat one, thaw it at room temperature or warm it in the microwave. Enjoy your delicious pumpkin muffins anytime! For the full recipe, check out the detailed guide above. {{image_4}} You can easily make these muffins gluten-free. Use 1 ½ cups of gluten-free flour blend. Look for blends that include xanthan gum for the best results. Mix the dry ingredients just like in the original recipe. The muffins still taste great and stay moist! To make vegan pumpkin muffins, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes to thicken. Replace Greek yogurt with a plant-based yogurt. Use maple syrup instead of honey for sweetness. The muffins will be just as tasty without any animal products! You can cut back on sugar or use sugar-free options. Replace honey or maple syrup with a sugar substitute, like erythritol or stevia. You can also reduce the amount of sweetener by a third. This keeps your muffins light without losing flavor. Feel free to add more spices for extra taste! For the full recipe, check out Pumpkin Spice Delight Muffins 🥮. To keep your pumpkin muffins fresh, store them in an airtight container. This helps prevent them from drying out. You can also place a slice of bread inside the container. The bread will help keep the muffins moist. If you want to keep them for longer, consider freezing them. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. When kept at room temperature, these muffins stay fresh for about 2-3 days. If you place them in the fridge, they can last up to a week. For longer storage, freeze them. In the freezer, they can last for about 2-3 months. Just make sure to label the bag with the date, so you remember when you made them. To enjoy your leftover muffins, you can reheat them in the microwave. Heat them for about 10-15 seconds. This warms them up nicely without drying them out. If you prefer a crispier texture, pop them in the oven at 350°F (175°C) for about 5-7 minutes. This will make the tops nice and crunchy. If you want to add a little extra flavor, spread a bit of butter or cream cheese on top before reheating. Enjoy these delicious treats again! Yes, you can use fresh pumpkin. Start by roasting a pumpkin until it’s soft. Scoop out the flesh and mash it until smooth. This fresh pumpkin gives a vibrant taste and rich texture. Just remember, you need about the same amount as the canned puree. Pumpkin muffins are healthy for many reasons. First, pumpkin is full of vitamins, especially vitamin A. It also has fiber, which helps your digestion. Using whole wheat flour adds more nutrients and fiber than white flour. Greek yogurt keeps the muffins moist while adding protein and cutting down on fat. Honey or maple syrup provides natural sweetness without refined sugar. To lower the fat in these muffins, you can replace coconut oil with unsweetened applesauce. Applesauce keeps the muffins moist while cutting fat. You can also use egg whites instead of whole eggs. This change reduces fat while still providing structure. Another tip is to skip the nuts or chocolate chips, or use less. These simple swaps can help you enjoy delicious muffins with less fat. For the complete recipe, check out the Full Recipe. Healthy pumpkin muffins are easy to make and enjoy. We covered key ingredients, like whole grains and spices. You can swap ingredients for healthier choices, too. I shared steps for mixing the batter and baking. Tips for perfect texture and storage help keep them fresh. Variations like gluten-free and vegan options make these muffins fit everyone's diet. In the end, these muffins are tasty and good for you. Enjoy making them in your kitchen!](https://goldendishy.com/wp-content/uploads/2025/07/7aede86b-29cc-40d2-aae7-1e9b0f50f077-768x768.webp)
