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- 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 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. 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. {{ingredient_image_2}} First, you need to set up your kitchen. Preheat your oven to 350°F (175°C). Grab a 15x10-inch jelly roll pan. Line it with parchment paper and spray it lightly with cooking spray. This will help your cake come out easily. 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. 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! 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. 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! 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. {{image_4}} 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! 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 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! 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. 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. 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! 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. 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. 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. 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 own!

Peppermint Mocha Cake Roll

A delightful cake roll infused with peppermint and mocha flavors, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

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.

Notes

For best results, allow the cake to cool completely before unrolling.
Keyword cake roll, holiday dessert, mocha, peppermint