Peppermint Cake Rolls Recipes

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PEPPERMINT CAKE ROLLS

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



Peppermint Cake Rolls image

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

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

PEPPERMINT CAKE ROLLS

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



Peppermint Cake Rolls image

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.

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

PEPPERMINT CAKE LOG

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



Peppermint Cake Log image

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.

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

MINI PEPPERMINT ROLLS

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h20m

Yield 16 rolls

Number Of Ingredients 12



Mini Peppermint Rolls image

Steps:

  • For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
  • Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
  • Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
  • For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
  • Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.

Nonstick cooking spray or butter, for the cake pan
1 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 sheets refrigerated crescent roll dough (from an 8-ounce package)
2 cups powdered sugar
2 to 3 tablespoons whole milk
1 1/2 teaspoons peppermint extract
1 tablespoon salted butter, melted
2 to 3 drops red food coloring
4 mini candy canes, crushed

PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING

This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16



Peppermint Layer Cake with Candy Cane Frosting image

Steps:

  • Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
  • Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
  • In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
  • Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
  • Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
  • Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.

1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups sifted cake flour (sift first, then measure), plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3 large egg whites, at room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
6 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup crushed candy canes, plus more for topping

CHOCOLATE PEPPERMINT MINI ROLLS

If you're out to impress at a coffee morning, try these easy chocolate mini rolls. The buttercream contains peppermint extract for a real flavour punch

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 12



Chocolate peppermint mini rolls image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a 24 x 32cm Swiss roll tin with a piece of baking parchment and grease well. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and very pale.
  • Fold the flour, cocoa powder, baking powder and vanilla extract into the egg mixture with a large metal spoon until there are no pockets of flour visible.
  • Gently scrape the mixture into your prepared Swiss roll tin with a spatula then smooth it out so it fills the tin evenly. Bake in the oven for 15 mins or until puffed up and springy when you touch it.
  • Remove from the oven, allow to cool for 1-2 mins or until cool enough to handle. Run a rolling pin over it very gently to slightly flatten it, then carefully roll up the sponge along the longest edge while it's still warm (keeping the baking parchment attached). Take it halfway in, stopping when you get to the middle, then turn it around and start rolling from the other side to meet your first roll - just as you would making a scroll or palmier biscuits. Leave to cool completely in its rolled-up shape. Clean the electric beaters.
  • While the sponge cools make the buttercream. Put the butter in a bowl with half the icing sugar, milk and peppermint extract. Beat well with a wooden spoon until smooth then stir in the rest of the icing sugar and switch to using the electric beaters and whisk up until pale. Taste a bit and add more peppermint extract if you like. Set aside somewhere cool until needed.
  • Once the sponge is cold, slice it through the middle where the two rolls meet and uncurl them. Carefully spread or pipe the buttercream on top of each length of sponge in an even layer. Smooth it out with a palette knife or the back of a spoon then roll it up again as tightly as you can. Trim off the ends and cut each roll into 6 equal-sized sections. Chill them in the fridge on the tray while you prepare the topping.
  • Melt the chocolate, either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until melted).
  • Take the mini rolls out of the fridge then spoon the melted chocolate over them to cover them completely. Sit them on baking parchment until the chocolate has set firmly then serve. Keep in an airtight container in a cool place for up to 1 day.

Nutrition Facts : Calories 348 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

butter for the tin
3 eggs
100g golden caster sugar , plus extra for dusting
80g plain flour
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp vanilla extract
300g dark chocolate
125g butter , softened
125g icing sugar
1 tsp milk
few drops peppermint extract

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