Description
Indulge in the rich, velvety texture of this Chocolate Peppermint Bark Roll Cake, where layers of moist chocolate sponge cake are enveloped in a creamy peppermint-infused frosting. Each bite offers a delightful crunch from the crushed peppermint candies, perfectly balancing the sweetness with a refreshing minty finish.
Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy, about 5 minutes.
- Mix in vegetable oil and vanilla extract, then gradually add the dry ingredients, alternating with hot water until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Once baked, remove from the oven and let it cool for 5 minutes. Invert onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel from the short end and let it cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and heavy cream, mixing until fluffy. Stir in peppermint extract and crushed candies.
- Unroll the cooled cake, spread the frosting evenly, and re-roll the cake without the towel.
- Chill for at least 1 hour before slicing and serving.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 28 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Chocolate peppermint bark roll cake, chocolate cake, peppermint dessert, holiday cake, festive dessert, roll cake, chocolate frosting, minty treat, Christmas dessert, easy cake recipe, homemade cake, dessert ideas, seasonal baking