Chocolate peppermint bark roll cake

Name: Chocolate peppermint bark roll cake that dazzles your taste buds!
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1/2 cup crushed peppermint candies; 8 ounces semisweet chocolate, chopped; 1 tablespoon vegetable oil

Posted on December 6, 2025

DESSERT

Introduction to Chocolate Peppermint Bark Roll Cake

As the holiday season approaches, I find myself dreaming of sweet treats that bring joy to my family. One of my absolute favorites is the Chocolate Peppermint Bark Roll Cake. This delightful dessert combines rich chocolate with refreshing peppermint, making it a showstopper at any gathering. It’s not just a cake; it’s a quick solution for busy days when you want to impress your loved ones without spending hours in the kitchen. Trust me, this cake will dazzle your taste buds and create sweet memories that linger long after the last slice is gone.

Why You’ll Love This Chocolate Peppermint Bark Roll Cake

This Chocolate Peppermint Bark Roll Cake is a delightful blend of flavors that will make your taste buds dance with joy. It’s easy to whip up, taking just over an hour from start to finish. The combination of rich chocolate and cool peppermint is simply irresistible. Plus, it’s a fantastic way to impress guests without spending all day in the kitchen. You’ll love how it brings everyone together during the festive season!

Ingredients for Chocolate Peppermint Bark Roll Cake

Gathering the right ingredients is the first step to creating this festive masterpiece. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cake, providing structure and stability.
Unsweetened cocoa powder: It adds that rich chocolate flavor we all crave, making every bite decadent.
Baking powder: This little leavening agent helps the cake rise, giving it a light and airy texture.
Salt: Just a pinch enhances the sweetness and balances the flavors beautifully.
Large eggs: They bind the ingredients together and contribute to the cake’s moistness.
Granulated sugar: This sweetener is essential for that delightful sweetness and helps with browning.
Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
Peppermint extract: This is the star of the show, giving your cake that refreshing holiday twist.
Heavy cream: Used for the filling, it whips up beautifully to create a luscious texture.
Powdered sugar: This sweetener is perfect for the filling, making it light and fluffy.
Crushed peppermint candies: These add a delightful crunch and a burst of peppermint flavor.
Semisweet chocolate: Chopped and melted, it creates a rich drizzle that ties everything together.
Vegetable oil: This helps the chocolate melt smoothly, ensuring a glossy finish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Chocolate Peppermint Bark Roll Cake

Now that you have all your ingredients ready, let’s dive into the fun part—making this Chocolate Peppermint Bark Roll Cake! Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress.

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease a jelly roll pan. I like to line it with parchment paper for easy removal later. It’s a little trick that saves time and hassle!

Step 2: Mix Dry Ingredients

In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together until they’re well blended. This step is crucial because it helps distribute the leavening agent evenly, ensuring your cake rises beautifully.

Step 3: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. You want it to look pale and creamy. This step adds air to the batter, making your cake light and airy.

Step 4: Combine Wet Ingredients

Next, add the vanilla and peppermint extracts to the egg mixture. Stir gently to combine. The aroma of peppermint will fill your kitchen, and trust me, it’s heavenly! This is where the magic begins, as the flavors start to meld together.

Step 5: Fold in Dry Ingredients

Now, it’s time to fold in the dry ingredients. Gently add the flour mixture to the egg mixture, using a spatula. Be careful not to overmix; you want to keep that airy texture. Just fold until you see no more flour streaks. It’s like wrapping a warm hug around your batter!

Step 6: Bake the Cake

Spread the batter evenly in the prepared jelly roll pan. Use a spatula to smooth the top. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it; you don’t want to overbake!

Step 7: Cool and Roll

Once baked, let the cake cool for a few minutes. Then, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Now, roll the cake up with the towel, starting from one short end. This helps shape it while it cools completely.

Step 8: Prepare the Filling

While the cake cools, whip the heavy cream and powdered sugar together until stiff peaks form. This will create a luscious filling that’s light and fluffy. It’s like a cloud of sweetness waiting to be spread!

Step 9: Assemble the Cake

Unroll the cooled cake gently. Spread the whipped cream filling evenly over the surface. Sprinkle the crushed peppermint candies on top for that extra crunch and flavor. Now, roll the cake back up without the towel. It’s like wrapping a present, but even better!

Step 10: Chill and Drizzle

Refrigerate the rolled cake for at least 1 hour. This helps it set and makes slicing easier. While it chills, melt the semisweet chocolate with vegetable oil in a microwave-safe bowl. Drizzle this chocolate over the chilled cake just before serving. It adds a beautiful finish and a rich flavor that ties everything together.

Tips for Success

Make sure your eggs are at room temperature for better mixing.
Use a serrated knife to slice the cake for clean edges.
Dust the towel with powdered sugar to prevent sticking.
Chill the cake before slicing for neat pieces.
Feel free to customize the filling with your favorite flavors!

Equipment Needed

Jelly roll pan (or a rimmed baking sheet)
Mixing bowls (a large and a medium)
Whisk (or an electric mixer for ease)
Spatula (a rubber spatula works best)
Kitchen towel (a clean dish towel will do)
Microwave-safe bowl (for melting chocolate)

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Mint Chocolate Chip: Add mini chocolate chips to the filling for an extra chocolatey surprise.
Vegan Option: Use flax eggs and a plant-based cream alternative to make this cake vegan-friendly.
Different Extracts: Experiment with almond or orange extract for a unique twist on flavor.
Layered Cake: Instead of rolling, bake in two round pans and layer with filling for a stunning cake presentation.

Serving Suggestions

Pair with a dollop of whipped cream for added richness.
Serve alongside a scoop of vanilla ice cream for a delightful contrast.
Drizzle with extra melted chocolate for a stunning presentation.
Accompany with a warm cup of peppermint tea or hot cocoa.
Garnish with fresh mint leaves for a pop of color.

FAQs about Chocolate Peppermint Bark Roll Cake

Can I make this Chocolate Peppermint Bark Roll Cake ahead of time?

Absolutely! You can prepare the cake a day in advance. Just keep it tightly wrapped in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious!

What can I use instead of peppermint extract?

If peppermint isn’t your thing, you can substitute it with almond or vanilla extract. Just remember, it will change the flavor profile, but it will still be delightful!

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to three days. Just be sure to slice it carefully to maintain its beautiful shape!

Can I freeze the Chocolate Peppermint Bark Roll Cake?

Yes, you can freeze it! Wrap the rolled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Just thaw it in the fridge before serving.

What’s the best way to slice the cake?

Use a serrated knife for the cleanest cuts. This will help you achieve those beautiful, even slices without squishing the cake!

Final Thoughts

Creating this Chocolate Peppermint Bark Roll Cake is more than just baking; it’s about crafting sweet memories with loved ones. The delightful combination of rich chocolate and refreshing peppermint brings a festive spirit to any gathering. As you slice into this beautiful cake, you’ll see smiles light up the room. It’s a dessert that not only satisfies your sweet tooth but also warms your heart. So, gather your family, share a slice, and let the joy of the season fill your home. Trust me, this cake will become a cherished tradition in your holiday celebrations!