Peppermint Ganache Swiss Roll

This Peppermint Ganache Swiss Roll Cake brings together a rich chocolate sponge layered with cool peppermint buttercream and finished with a glossy chocolate ganache that shines with holiday cheer. The cake is rolled while warm to create that perfect swirl, then spread generously with minty buttercream, rerolled, and coated with shiny ganache. It is topped with crushed peppermint candies and mini chocolate chips that add festive color and texture, making each bite a delightful holiday experience.

I remember my first time making this with my kids—we laughed rolling the warm cake and eagerly waited for the buttercream to chill before tasting every last bite.

Ingredients

• Cocoa powder: Brings deep chocolate richness Choose unsweetened and sift it to avoid lumps
• All purpose flour: Provides structure for easy rolling Opt for unbleached for a tender crumb
• Kosher salt: Balances sweetness and enhances other flavors Flaky kosher salt works best for a clean finish
• Baking powder: Helps the cake rise just enough for a light sponge Check freshness for best results
• Sugar: Sweetens the batter and keeps the cake tender Fine granulated sugar blends smoothly
• Unsalted butter: Adds creaminess and softness Choose high quality for the best flavor
• Vanilla extract: Adds warm aroma Real vanilla transforms the overall taste
• Peppermint extract: Infuses the cake and buttercream with refreshing mint Adjust to taste starting with pure extract
• Large eggs: Bring richness and make rolling easier Use fresh eggs that are room temperature for better volume
• Peppermint Buttercream — Unsalted butter: Creates a creamy base Use freshly softened butter for easy mixing
• Confectioners sugar: Adds sweet smoothness Sift if lumpy for best texture
• Heavy cream: Makes the buttercream fluffy and rich Add gradually for spreadability
• Vanilla and peppermint extracts: Give the frosting a dreamy winter flavor
• Chocolate Ganache — Semi sweet chocolate chips: Melt into a glossy finish Use the best quality possible
• Heavy whipping cream: Creates shine and smooth ganache Helps ganache set with perfect consistency
• Crushed peppermint candy: Adds color and crunch I like to crush candies in a bag with a mallet
• Mini chocolate chips: Add bursts of chocolate in every bite

Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees Fahrenheit. Line a 15 by 12 inch cookie sheet tightly with parchment paper pressing into the corners so the cake comes out easily later.

Mix Dry Ingredients:

In a large bowl vigorously whisk together the cocoa powder flour baking powder and salt. Whisking aerates the mixture which helps create an even fluffy cake.

Cream Butter and Sugar:

Using a stand mixer or hand mixer beat the softened butter and sugar together until pale and creamy about three minutes. Scrape down the sides regularly to incorporate all the butter.

Add Eggs and Flavorings:

Add eggs one at a time mixing well after each addition This builds a thick rich batter that won’t crack when rolling. Once all eggs are in stir in the vanilla and peppermint extracts for classic holiday flavor.

Combine Wet and Dry Ingredients:

Slowly mix the dry ingredients into the butter mixture on low speed until just combined. Use a spatula to scrape the sides and bottom gently. Avoid overmixing to keep the sponge tender.

Spread and Bake:

Pour the batter onto your prepared pan and use an offset spatula to spread evenly reaching the corners. Bake for 12 to 15 minutes or until the cake springs back lightly when pressed.

Roll the Cake:

Right out of the oven let the cake cool for five minutes then while still warm carefully roll it up gently with the parchment paper into a tight log. This step trains the cake to keep its swirl without cracking later.

Cool Completely:

Leave the rolled cake to cool fully on a wire rack still wrapped in the parchment. Cooling this way keeps the roll pliable and prevents breakage.

Prepare Peppermint Buttercream:

Beat the softened butter in a large bowl until creamy. Gradually sift in confectioners sugar alternating with heavy cream vanilla and peppermint extracts. Beat on medium speed until the frosting is light and spreadable.

Fill and Reroll:

Unroll the cooled cake gently onto a clean surface. Spread the peppermint buttercream evenly leaving about a quarter inch at the edge. Carefully reroll the cake tightly without parchment Wrap in fresh parchment and refrigerate to set the filling.

Make Chocolate Ganache:

Heat heavy cream in a small pot until just simmering. Pour the hot cream over chocolate chips in a bowl. Let sit for one minute then stir gently from the center out until smooth glossy and fully combined.

Enrobe and Garnish:

Move the chilled cake to a wire rack set over a tray for easy cleanup. Pour the warm ganache over the cake smoothing the top and sides. Sprinkle generously with crushed peppermint candy and mini chocolate chips to finish.

Set and Serve:

Let the ganache set for at least fifteen minutes before slicing. Serve thick slices and enjoy the festive flavors that bring the holidays to your table.

I absolutely adore the contrast of cool peppermint with rich dark chocolate. One Christmas Eve our family dog sneakily stole bits of crushed peppermint as we decorated the cake—a silly tradition we laugh about every year.

Storage Tips

Keep your Swiss roll refrigerated covered tightly to maintain freshness. For freezing, wrap well in plastic wrap then foil before freezing. Thaw in the fridge overnight before serving. Leftover slices are great for a late night holiday treat.

Ingredient Substitutions

If heavy cream is unavailable use half and half though ganache will be slightly thinner. You can swap peppermint extract for orange or almond for different festive flavors. For gluten free choose a tested cup for cup flour blend.

Serving Suggestions

Serve with an extra sprinkle of crushed peppermint and a dollop of lightly whipped cream. Pair with a hot cocoa or bold coffee. For larger parties slice into smaller rounds and arrange on a platter dusted with cocoa and peppermint bits.

Let the ganache set before slicing so each slice holds its swirl. Enjoy chilled or at room temperature with a warm drink for a festive finish.

Common Recipe Questions

→ How to prevent cracking when rolling the cake?

Roll the cake immediately after baking while it is still warm and pliable, using parchment paper to maintain the swirl without cracks.

→ Which cocoa powder works best for the sponge?

Unsweetened natural cocoa powder ensures deep chocolate flavor and a tender, light sponge texture.

→ Can the peppermint buttercream be made ahead?

Yes, it can be prepared in advance and refrigerated. Bring it to room temperature before spreading for smooth application.

→ How to achieve a smooth and glossy ganache?

Pour hot cream over chocolate chips, let rest for a minute, then gently stir from the center outward until shiny and smooth.

→ Is crushed peppermint candy required on top?

Not required, but it adds festive color, texture, and enhances the peppermint flavor beautifully.

→ What is the best way to slice the Swiss roll?

Allow the ganache to set fully. Use a sharp serrated knife, wiping between cuts for clean, distinct swirls.