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Chocolate Peppermint Cake Roll

Rated as 5 out of 5 Stars

"Chocolate roll with peppermint cream is the perfect holiday treat! Featuring Stevia In The Raw® for reduced calories and sugar."
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2 h 10 m servings 196
Original recipe yields 10 servings (1 cake roll)


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  1. Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.


  • Cook's Note:
  • Mascarpone cheese can be used in place of the creme fraiche.

Nutrition Facts

Per Serving: 196 calories; 13.6 16.1 4.3 113 88 Full nutrition

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I didn’t have that kind of. Cooking pan , so I didn’t roll it. I put four layers.