Peppermint Red Velvet Cake Roll

This Peppermint Red Velvet Cake Roll is the perfect dessert to serve up for any Christmas dinner or holiday party. With a moist layer of red velvet cake, rolled with cream cheese frosting and topped with a chocolate ganache and peppermint pieces, it’s perfectly festive with every bite!

I won’t lie, before I made this, I thought cake rolls were incredibly daunting and difficult.

As it turns out, they are so much easier to make than you’d think. If you can roll dough, you can roll cake and the results are a beautifully rolled cake that is almost too pretty to eat!

How do you roll a cake roll?

Once your cake is baked and removed from the oven, and while it’s still warm, lay out a clean kitchen town and sprinkle with powdered sugar (this is to prevent sticking). Stick the baked cake on top of the kitchen towel and carefully roll the cake up into a log with the kitchen towel and allow the cake to cool completely (while it’s still rolled).

What You Need To Make A Peppermint Red Velvet Cake Roll

For the red velvet cake mix

• ¾ cup flour
• ¼ cup Hershey’s cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs
• ¾ cup sugar
• 1 tablespoon canola oil
• 2 tablespoons buttermilk
• 1 teaspoon distilled white vinegar
• 5 tablespoons red gel food coloring
• 1 teaspoon pure vanilla extract

For the cream cheese filling

• 1 – 8oz cream cheese
• ¼ cup unsalted sweet cream butter, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract

For The Chocolate Ganache

• 1 cup semi sweet chocolate chips
• ½ cup heavy whipping cream
• 1 cup crushed peppermint candy

For this recipe we made our own homemade red velvet cake mix but you can also use a boxed cake mix too.

How to Make A Peppermint Red Velvet Cake Roll

Preheat the oven to 350 degrees and line a cookie sheet with parchment
paper and spray baking spray onto the parchment paper

Using two small bowls, separate the eggs, 1 bowl for the egg whites
and the second bowl for the yolks

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt

Using a large bowl, beat together the egg yolks, sugar, canola oil,
buttermilk, white vinegar and red food coloring until combined and
thick

Using another medium bowl, beat the egg yolks until stiff peaks form

Gently fold in the egg yolk mixture into the egg whites until combined

Gently fold in the dry ingredients until combined

Pour the batter onto the cookie sheet and spread evenly

While cake is baking, lay out a clean kitchen town and sprinkle with
powdered sugar

Bake in the oven for 12-14 minutes or until the cake springs back when touched

Once cake is removed from oven, flip the cake over onto the clean kitchen towel

Remove the parchment paper from the cake

Carefully roll the cake up into a log with the kitchen towel

Place onto a wire rack and allow to cool completely

While the cake is cooling, make the filling.

Using a hand mixer, beat the cream cheese, butter, vanilla and
powdered sugar until combined and creamy

Unroll the cake and remove the towel

Evenly spread the filling onto the cake

Roll the cake back up carefully and wrap in plastic wrap and place in the fridge.

While the cake is being chilled, you can make the chocolate ganache.

Heat the heavy cream in a small pot over medium to high heat until the
cream starts to simmer.

Pour the cream over the chocolate chips in a heat safe bowl and allow the cream to sit for 1 minute before whisking until smooth

Place the chilled rolled cake onto a wire rack and pour the ganache over the rolled cake

Sprinkle the crushed peppermint candy on top.

Cut and enjoy right away or store in the fridge.

Want more Peppermint Recipes? Check out:

• Cranberry Peppermint Martini is the perfect drink for the holidays
• Boozy Peppermint Hot Cocoa
• Candy Cane Crinkle Cookies
• Chocolate Candy Cane Cake