Peppermint Cake Rolls Recipes

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PEPPERMINT CAKE ROLLS



Peppermint Cake Rolls image

With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. -Suellen Calhoun, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 cakes (10 slices each).

Number Of Ingredients 7

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1-1/2 teaspoons peppermint extract
1 cup hot fudge ice cream topping
1/2 cup crushed peppermint candies, divided
Fresh mint leaves, optional

Steps:

  • Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

Nutrition Facts : Calories 204 calories, Fat 5g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

CHOCOLATE PEPPERMINT CAKE ROLL



Chocolate Peppermint Cake Roll image

Chocolate roll with peppermint cream is the perfect holiday treat! Featuring Stevia In The Raw® for reduced calories and sugar.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 2h10m

Yield 10

Number Of Ingredients 15

½ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 large eggs
¼ cup white sugar
¼ cup Stevia In The Raw® Bakers Bag
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
½ cup heavy cream
½ cup creme fraiche
2 tablespoons Stevia In The Raw® Bakers Bag
½ teaspoon peppermint extract
Cocoa powder
Crushed peppermint candies

Steps:

  • Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.
  • Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.
  • Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.
  • Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.
  • Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
  • Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 16.1 g, Cholesterol 113.1 mg, Fat 13.6 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 131.9 mg, Sugar 8.1 g

PEPPERMINT CAKE ROLLS



Peppermint Cake Rolls image

Another delicious looking recipe I wanted to share...just in time for Christmas. I am not much for peppermint, but thought this was a very attractive dessert and thought I would share. Dec/ Jan Taste of Home magazine

Provided by Cassie *

Categories     Candies

Time 40m

Number Of Ingredients 7

1 pkg ( 16 ounce) angelfood cake mix
confectioners' sugar
1 carton ( 16 ounce) frozen whipped topping, thawed
1 1/2 tsp peppermint extract
1 c hot fudge ice cream topping
1/2 c crushed peppermint candies, divided
fresh mint leaves, optional

Steps:

  • 1. Line 2 greased 15 in. x 10 in. x 1 in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide the batter evenly into prepared pans, spreading evenly. Bake at 350 for 12 - 15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
  • 2. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly - roll style, starting with short side. Cool completely on wire rack.
  • 3. In a small bowl, mix whipped topping and extract until blended. Unroll cakes, spread each with 1 1/2 cups peppermint mixture to within 1/2 in. of edges. Cut a small hole in the corner of a food - safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
  • 4. Transfer to platters. Frost with remaining peppermint mixture. Cakes can be served immediately or frozen, for later use. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

PEPPERMINT CAKE LOG



Peppermint Cake Log image

Each Christmas, my husband only asks for one thing...this chocolate mint cake roll! This fluffy filling pairs well with the tender cake. -Robyn Anderson, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 19

1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 large eggs, separated
1/3 cup plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
1/3 cup water
1 tablespoon confectioners' sugar
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/3 cup crushed peppermint candies
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Combine the flour, cocoa, baking powder and baking soda; set aside. , In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold into yolk mixture., Spread batter evenly in prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for at least 1 hour., For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 316 calories, Fat 14g fat (8g saturated fat), Cholesterol 124mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

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