Peppermint Ganache Swiss Roll Cake

Swiss roll cakes look way more complicated than they actually are, which is probably why people get so impressed when you serve them. This chocolate peppermint version has become my signature Christmas dessert after years of bringing the same boring cookies to holiday parties. You bake a thin chocolate cake, roll it up while it's still warm so it learns that shape, fill it with peppermint buttercream, cover the whole thing in chocolate ganache, and top it with crushed candy canes. The chocolate-mint combo screams Christmas without being overly festive in that tacky way some holiday desserts are. I made this for the first time three years ago when my mother-in-law mentioned she missed the fancy rolled cakes her grandmother used to make, and when I brought it to Christmas dinner she literally teared up. Now she asks about it in October to make sure I'm planning to make it again, which is both sweet and adds pressure I don't need during the holidays.

My coworker Jessica claims she can't bake anything successfully. She burns cookies, her cakes sink in the middle, and her frosting always looks lumpy. But she watched me make this at a holiday cookie exchange baking session and decided to try it herself for her family Christmas. She sent me a photo of her finished cake looking gorgeous with the text "I CAN'T BELIEVE I DID THIS." Her teenage daughter apparently took pictures to post online, and now Jessica gets requests to make this cake from relatives who never wanted her to bring dessert before. She's become insufferably confident about her baking skills based entirely on this one recipe.

What Goes Into It

• Cocoa powder: Two-thirds cup for rich chocolate flavor in the cake.
• All-purpose flour: One cup provides structure for rolling without tearing.
• Kosher salt: Half a teaspoon balances sweetness.
• Baking powder: Two teaspoons helps the cake rise lightly and stay tender.
• Granulated sugar for cake: A third of a cup sweetens the cake base.
• Unsalted butter for cake: Half a cup softened, adds richness.
• Vanilla extract for cake: Two teaspoons for flavor depth.
• Peppermint extract for cake: One teaspoon infuses the cake with mint.
• Eggs: Eight large eggs make the cake light and flexible for rolling.
• Butter for buttercream: A full cup softened, for a smooth, creamy filling.
• Confectioners sugar: Four cups for generously filling the cake and proper consistency.
• Heavy cream for buttercream: Two tablespoons thins the frosting for smooth spreading.
• Peppermint extract for buttercream: One and a half teaspoons for strong mint flavor in the filling.
• Semi-sweet chocolate chips: One cup for the silky ganache topping.
• Heavy whipping cream for ganache: Half a cup, heated, melts the chips into a pourable coating.
• Crushed peppermint candy: One cup for crunch and festive topping.
• Mini chocolate chips: One cup sprinkled over the wet ganache for texture.

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Creating This Cake

Getting your oven ready:

Preheat oven to 375 degrees. Line a 15x12 inch cookie sheet with parchment paper, ensuring it covers the bottom and sides.

Mixing dry ingredients:

In a large bowl, whisk together cocoa powder, flour, baking powder, and kosher salt. Set aside.

Creaming butter and sugar:

Beat softened butter and granulated sugar together for about 2 minutes until light and fluffy.

Adding eggs gradually:

Beat in eight large eggs one at a time until fully incorporated. Mix in vanilla and peppermint extracts.

Combining everything together:

On low speed, gradually mix in the dry ingredient mixture until just combined. Do not overmix. The batter will be thin and pourable.

Spreading and baking:

Pour the batter onto the prepared sheet and spread into a uniform, even layer. Bake for **12 minutes** (check by gently pressing the surface—if it springs back, it's done). Do not overbake.

Rolling while warm:

Let the cake cool in the pan for exactly **5 minutes**. Carefully lift the cake and parchment paper. Starting from one short end, roll the cake and parchment together into a tight log. Let this rolled cake cool completely to room temperature (at least an hour) while still rolled.

Making peppermint buttercream:

Beat the softened butter until light and fluffy. Gradually add the confectioners sugar. Mix in heavy cream, vanilla extract, and peppermint extract until the buttercream is smooth and fluffy.

Filling the cake:

Carefully unroll the cooled cake and peel off the parchment. Spread the buttercream in an even layer over the entire exposed cake surface, leaving a half-inch border. Roll the filled cake back up tightly (without the parchment). Wrap in plastic wrap and chill while making the ganache.

Creating chocolate ganache:

Heat the heavy whipping cream in a small pot until small bubbles form around the edges. Pour the hot cream over the chocolate chips in a bowl. Let sit for 1 minute, then whisk until completely smooth and glossy.

Coating and decorating:

Place the chilled roll cake on a wire rack over a baking sheet. Pour the warm ganache over the entire cake, allowing it to drip. Immediately sprinkle the crushed peppermint candy and mini chocolate chips over the wet ganache. Let the ganache set at room temperature for about 30 minutes before slicing.

I panicked about the eight eggs when I first made this, thinking surely that had to be a mistake. I almost cut it down to five eggs like a normal cake, but something made me follow the recipe exactly. Good thing I did, because that high egg ratio is literally what makes this work. The eggs create a flexible, tender cake that rolls beautifully. My friend tried making this with only four eggs once and her cake cracked into three pieces when she tried rolling it. She had to call the whole thing off and just eat the pieces with ice cream, which she said was delicious but disappointing.

Serving This Cake

Transfer the finished cake to a long serving platter. Slice with a **sharp serrated knife**, wiping the blade clean between cuts to show off the pretty spiral. Serve slices at holiday gatherings, Christmas dinners, or winter parties. This pairs beautifully with hot chocolate, coffee, or cold milk. The festive look makes it a perfect dessert table centerpiece.

Different Flavor Ideas

• Skip the peppermint and use all vanilla for a **classic chocolate cream roll**.
• Add **espresso powder** to the cake batter for a sophisticated mocha version.
• Use **raspberry jam** spread over the buttercream for a chocolate raspberry combination.
• Try **orange extract** instead of peppermint for chocolate orange flavor.
• Add **crushed Oreos** to the buttercream filling for cookies and cream.
• Use **white chocolate chips** in the ganache for a sweeter, creamy coating.
• Top with **toasted coconut** instead of candy canes.

Keeping It Fresh

• This cake keeps in the **refrigerator** for up to 4 days, covered loosely.
• Let refrigerated slices sit at **room temperature for about 15 minutes** before serving for the best texture.
• You can **freeze** this cake wrapped well for up to 2 months (candy cane topping might get slightly sticky upon thawing).
• The **cake without ganache** can be made a day ahead and refrigerated, then topped with fresh ganache right before serving.

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I've made this peppermint chocolate Swiss roll cake for every Christmas gathering for the past three years, and it never fails to get enthusiastic reactions when I bring it out. The chocolate-peppermint combination is classic for a reason—it just works and immediately makes people think of the holidays. The ganache coating makes everything look professional and expensive. The rolling technique intimidated me initially because I'd heard horror stories about cracked Swiss rolls, but following the warm-rolling method works perfectly every time as long as you don't skip that step. This has become one of those signature holiday recipes I'm known for.

Frequently Asked Questions

→ Why do I need to roll the cake while it's warm?

Rolling the cake while warm helps it hold its shape without cracking. The warm cake is flexible and will remember the rolled shape when you unroll and re-roll it later.

→ What if my Swiss roll cracks?

Small cracks happen sometimes and are totally normal. The ganache and toppings will cover them up. Make sure you're rolling while the cake is still warm for the best results.

→ Can I make this ahead of time?

Yes! You can make the whole cake a day ahead and keep it covered in the fridge. Just add the crushed candy topping right before serving so it stays crunchy.

→ Where can I find peppermint extract?

Look for it in the baking aisle near the vanilla extract. During the holidays, it's easier to find, but most stores carry it year-round.

→ Can I use candy canes for the crushed peppermint?

Absolutely! Crush them up in a ziplock bag with a rolling pin. You can also use store-bought crushed peppermint or peppermint crunch pieces.

→ Do I need a jelly roll pan?

A 15x12 inch jelly roll pan works best for Swiss rolls. If you only have a regular cookie sheet, make sure it has sides and line it well with parchment.