This delicious Chocolate Peppermint Cake Roll has a cool peppermint cream cheese filling and is also topped with a fabulous peppermint buttercream. If you’re looking for a spectacular Christmas dessert, you found it!

I’m obsessed with cake rolls. They’re so fun to make and they freeze beautifully. You could make it right now, pop it in the freezer, then thaw it Christmas morning.

Do you have to make the peppermint buttercream? Nope! Feel free to just dust powdered sugar on top if you prefer like this cake roll but the buttercream is so quick and easy to make and adds a fabulous touch if you’re feeling fancy. The buttercream makes just enough to pipe a row on top and on the sides.

Be sure to also check out my Chocolate Cherry Cake Roll and my Dark Chocolate Bûche de Noël!

Chocolate Peppermint Cake Roll

1/4 cup powdered sugar
4 eggs, separated
1/2 cup granulated sugar plus 1/3 cup , divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup dark cocoa powder (I love Hershey’s special dark)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
Peppermint Crunch Cream Cheese Filling, recipe follows
Peppermint Buttercream, recipe follows

1. Heat oven to 375°F. Grease a 15.5×10.5×1-inch jelly-roll pan, line with parchment paper, and grease paper. Spread a thin towel on the counter and sprinkle with a handful of powdered sugar.
2. Carefully separate eggs. Beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff peaks form. In a stand mixer, beat egg yolks and vanilla on medium speed about three minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating for two additional minutes.
3. Whisk together flour, cocoa, baking powder, baking soda and salt in a small bowl. Add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gently fold beaten egg whites into mixture with a spatula just until the batter is uniform in color. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately invert onto prepared towel or parchment paper and peel off paper. Carefully roll cake with towel away from you starting at one of the narrow ends. Transfer to rack and cool completely.
5. While cake is cooling, make the Peppermint Crunch Cream Cheese Filling.
6. Unroll cake, carefully spread Peppermint Crunch Cream Cheese Filling in the center, roll back up, and slice the ends off. (Stop here and store in the fridge or wrap tightly and freeze for later if desired.)
7. Make the Peppermint Buttercream and pipe on top of cake, garnishing with more crushed peppermint. Enjoy! Store leftovers in the refrigerator.