If you are a fan of everything minty and chocolatey, you are in for a real treat with this Mint Chocolate Roll Cake: Creamy, Fudgy & Perfectly Minty Recipe. This dessert combines a luscious, fudgy chocolate sponge wrapped around a smooth, creamy mint filling, topped with a shiny, rich chocolate ganache that elevates it to pure bliss. The perfect balance of cool mint and decadent chocolate makes every bite feel like a celebration. Whether you’re serving it for a special occasion or simply indulging your sweet tooth, this roll cake will quickly become one of your favorite homemade desserts, promising smiles all around the table.

Mint Chocolate Roll Cake: Creamy, Fudgy & Perfectly Minty Recipe

Ingredients You’ll Need

Creating a masterpiece like this Mint Chocolate Roll Cake doesn’t require a complicated pantry—just a handful of essential, high-quality ingredients. Each one plays a crucial role, from the tender cocoa-flavored sponge to the velvety peppermint cream filling and luscious ganache that brings it all together.

4 large eggs at room temperature: These provide the structure and lift necessary for a light, airy cake texture.
3/4 cup granulated sugar: Adds just the right amount of sweetness to balance the cocoa.
1 teaspoon vanilla extract: Enhances the overall flavor with a warm, familiar note.
1/4 teaspoon peppermint extract: Gives that refreshing mint kick without overpowering the chocolate.
1/2 cup all-purpose flour: The base of the sponge, essential for tender crumb and slight chew.
1/4 cup unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful dark color.
1 teaspoon baking powder: Ensures the cake rises perfectly for a soft, moist roll.
1/4 teaspoon salt: Balances sweetness and deepens chocolate flavor.
Powdered sugar for dusting towel: Prevents sticking when rolling the cake, plus adds a delicate sweetness.
1 cup heavy whipping cream, cold: Whipped into the filling for a creamy, fluffy texture.
1/4 cup powdered sugar: Sweetens the creamy filling with gentle sweetness.
1/2 teaspoon peppermint extract: Infuses the filling with that perfect mint essence.
4 ounces cream cheese, softened: Adds richness and tang to balance the sweet and minty flavors.
1/2 cup semisweet chocolate chips: Melted for a smooth, glossy ganache topping.
1/4 cup heavy cream: Combined with chocolate chips to create the fudgy ganache.

How to Make Mint Chocolate Roll Cake: Creamy, Fudgy & Perfectly Minty Recipe

Step 1: Prepare the Chocolate Sponge

Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to ensure the cake slips out perfectly after baking. In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and fluffy—this aeration is what makes the sponge delightfully light. Stir in vanilla and peppermint extracts gently but thoroughly, so the mint and vanilla aromas begin to mingle beautifully.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. These ingredients not only add the rich chocolate undertone but also give the cake structure and balance to the sweetness. When you fold these dry ingredients into your egg mixture, do it gently and in batches to keep the air in your batter, ensuring a tender cake that will roll without cracking.

Step 3: Bake the Sponge

Pour the batter evenly into your prepared pan and spread it gently with a spatula. Bake for 10 to 12 minutes until the cake springs back when lightly touched—a sign of perfect doneness without drying out. The quick baking time keeps the sponge soft and pliable for rolling.

Step 4: Roll the Cake While Warm

As soon as the cake is out of the oven, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Then, roll the cake up in the towel from the short end while it’s still warm; this is the secret to that perfect roll without cracks. Leave it rolled and let it cool completely in this shape.

Step 5: Prepare the Minty Cream Filling

While the cake cools, beat the softened cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until creamy and fragrant. In a separate bowl, whip the heavy cream to stiff peaks—this will give your filling a light, cloudlike texture. Gently fold the whipped cream into the cream cheese mixture, making sure to preserve as much air as possible for that dreamy fluffiness.

Step 6: Fill and Re-Roll the Cake

Unroll your cooled cake carefully and spread the minty cream filling evenly over the surface. Then roll it up tightly but gently again, this time without the towel. This roll will become the centerpiece of your dessert; the smooth filling paired with the rich chocolate sponge creates a beautiful spiral that’s as stunning as it is delicious.

Step 7: Make the Fudgy Ganache and Chill

For the final luxurious touch, heat the heavy cream until it just starts to simmer and pour it over the semisweet chocolate chips. Let it rest for about 2 minutes to melt the chocolate perfectly, then stir until you have a glossy, smooth ganache. Pour this over your rolled cake and spread evenly. Refrigerate for at least one hour to let the flavors meld and the ganache set beautifully before slicing and serving.

How to Serve Mint Chocolate Roll Cake: Creamy, Fudgy & Perfectly Minty Recipe

Garnishes

Presentation is key when serving this cake. Consider sprinkling finely chopped fresh mint leaves or a dusting of cocoa powder on top of the ganache for a fresh pop of color and added aroma. You can also add delicate chocolate shavings or small mint candies to make it extra festive and inviting. These little touches brighten the cake and hint at the delicious flavors inside.

Side Dishes

This Mint Chocolate Roll Cake pairs beautifully with a simple side of fresh berries, such as raspberries or strawberries, which add a juicy, slightly tart contrast. Another great pairing is a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the cool, creamy texture of the cake. These sides make each bite a little more playful and sophisticated.

Creative Ways to Present

Looking to wow your guests? Slice the roll cake into individual servings and place each slice on a pretty dessert plate with a drizzle of chocolate or mint syrup. You can also make mini roll cakes by halving the recipe and baking smaller portions—perfect for tea parties or bite-sized enjoyment. Wrapping slices with a delicate ribbon or serving on a decorative platter turns your homemade dessert into an unforgettable experience.

Make Ahead and Storage

Storing Leftovers

The Mint Chocolate Roll Cake keeps wonderfully in the refrigerator when covered tightly with plastic wrap or stored in an airtight container. The cream filling and ganache maintain their freshness for up to 3 days without losing their luscious texture or flavor. Just remember to keep it chilled until ready to serve again!

Freezing

If you want to prepare this delightful cake in advance, it freezes nicely for up to one month. Wrap the entire cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge for best results. The texture stays impressively creamy and fudgy, allowing you to enjoy your Mint Chocolate Roll Cake any time sparks an urge.

Reheating

Since this cake is best served chilled, reheating is generally not recommended. However, if the ganache feels too firm after refrigeration, letting the cake sit out at room temperature for 15 to 20 minutes softens the ganache slightly, enhancing the creamy mouthfeel. Avoid microwaving as it can break the delicate texture of the cream filling and ganache.

FAQs

Can I use regular chocolate instead of semi-sweet for the ganache?

Absolutely! You can substitute with milk or dark chocolate depending on your preference. Keep in mind that milk chocolate will make a sweeter, creamier ganache, while dark chocolate will offer a more intense, bittersweet flavor that pairs beautifully with mint.

What if I don’t have peppermint extract? Can I use fresh mint instead?

Peppermint extract provides a concentrated flavor that fresh mint can’t exactly replicate. However, you can try steeping finely chopped fresh mint in the cream before whipping it to infuse a gentle minty essence. For a stronger flavor, using extract is best, but fresh mint can work if you’re in a pinch.

How do I prevent my cake from cracking when rolling?

The key is to roll the cake while it is still warm and flexible, immediately after baking, using a sugar-dusted towel. This helps the cake “remember” the rolled shape and prevents cracks once cooled. Being gentle when unrolling and re-rolling after it’s filled also helps maintain its perfect spiral.

Can this cake be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure that your baking powder is gluten-free as well. The texture might be slightly different but should still be delicious and satisfying.

How far in advance can I make this cake?

You can make the Mint Chocolate Roll Cake up to one day ahead and keep it refrigerated, covered tightly to prevent drying out. This actually helps the flavors meld together, making the minty chocolate experience even more delightful when served.

Final Thoughts

I can’t recommend this Mint Chocolate Roll Cake: Creamy, Fudgy & Perfectly Minty Recipe enough. It’s a true showstopper that manages to be elegant yet approachable, rich but refreshingly minty, and simple to make with straightforward ingredients. Whether it’s for a holiday, a party, or just to treat yourself, I hope you give this recipe a whirl and fall in love with every creamy, fudgy, minty bite just as I have.