Peppermint Ganache Swiss Roll Cake

Table of Contents

The Ultimate Peppermint Ganache Swiss Roll Cake: A Festive Masterpiece

There’s a certain magic in a dessert that looks like it came from a patisserie window but whispers of home. For me, that magic is embodied in this Peppermint Ganache Swiss Roll Cake. It’s more than a recipe; it’s a December ritual. I remember the first time I attempted it, the kitchen filled with the warm, comforting scent of cocoa and the bright, cheerful note of peppermint. The moment I unrolled the warm, tender cake to reveal its springy interior, I knew this would become a holiday staple. It’s a showstopper that never fails to draw a chorus of “wows,” yet its process is a soothing, almost therapeutic dance. This cake is the edible equivalent of a cozy sweater and a crackling fire—a rich, chocolatey hug with a refreshing, cool finish.

Why You’ll Love This Peppermint Ganache Swiss Roll

It’s a Dramatic Showstopper. The elegant spiral, the glossy chocolate ganache, and the festive sprinkle of candy create a breathtaking dessert that impresses with every slice.
Perfect Make-Ahead Magic. You can bake, fill, and roll this cake a day in advance. The flavors meld and mature, making it even more delicious and freeing up your time on the day you serve it.
A Beautiful Balance of Flavors. The deep, rich chocolate cake and ganache are perfectly brightened by the cool, creamy peppermint buttercream. It’s decadent but never cloying.
Sneakily Easy to Master. While it looks professional, the techniques are straightforward. The key is simply rolling the cake while it’s warm—a fun trick that feels wonderfully culinary.
The Ultimate Crowd-Pleaser. This cake has a universal appeal, charming everyone from chocolate devotees to those who crave a lighter, minty freshness in their desserts.

I once brought this Peppermint Ganache Swiss Roll to a family gathering, where my brother-in-law, a renowned “chocolate purist” who scoffs at any addition to his beloved cocoa, eyed it with suspicion. He took a small, skeptical slice. Minutes later, he was back, cutting a second, much larger portion. “Okay,” he conceded, “the peppermint is actually… really good with it.” It was a quiet victory, proving this cake could win over even the most stubborn of traditionalists.

What Makes It Special

Dual Peppermint Extract: Using peppermint extract in both the cake and the buttercream builds a layered, sophisticated mint flavor that’s aromatic and clean, not artificial.
A Cocoa-Forward Cake: This isn’t a overly sweet cake. The generous amount of cocoa powder provides a robust, bittersweet foundation that stands up beautifully to the sweet fillings.
The Ganache Glaze: A simple mixture of good-quality chocolate and cream creates a luxurious, velvety shell that sets to a perfect glossy finish, sealing in moisture and elegance.
Textural Play: The smooth buttercream and ganache meet the tender cake crumb, while the crushed peppermint candies on top offer a delightful, festive crunch.

Making It Happen

Begin by preheating your oven to 375°F (190°C). Line a 15×12-inch jelly roll pan with parchment paper, letting the edges overhang slightly for easy lifting later.

In a large bowl, whisk together your dry ingredients: the cocoa powder, flour, baking powder, and salt. This ensures every bite is evenly seasoned and leavened. In another bowl, use a mixer to cream the softened butter and granulated sugar together until they become pale and fluffy. This is the base of your cake’s tender texture. Now, with the mixer on medium, add the eggs one at a time, letting each fully incorporate before adding the next. Mix in the vanilla and peppermint extracts—your kitchen will start to smell incredible.

Gradually add the bowl of dry ingredients to the wet mixture, folding gently with a spatula just until no streaks of flour remain. Overmixing is the enemy of a light, spongy cake. Pour the batter onto your prepared pan, spreading it into an even layer with an offset spatula. Bake for 12 to 15 minutes. The cake is done when the top springs back lightly to the touch.

Here’s the crucial, fun part: as soon as the cake comes out of the oven, carefully lift it out of the pan using the parchment paper. While it’s still warm, gently roll it up from the short end, parchment paper and all. This trains the cake to hold its spiral shape and prevents cracking later. Let it cool completely rolled up on a wire rack.

While it cools, make the buttercream. Beat the softened butter until creamy, then gradually add the confectioners’ sugar, heavy cream, and extracts. Whip it until it’s light and spreadable.

Once the cake is cool, carefully unroll it. It will lie flat beautifully. Spread the peppermint buttercream evenly over the entire surface, then roll it back up—this time without the parchment paper inside! Place the seam side down on a wire rack set over a baking sheet and refrigerate for 30 minutes to firm up.

For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute to melt the chocolate, then stir until you have a smooth, glossy glaze. Take your chilled cake roll and pour the ganache over the top, using a spatula to guide it down the sides. Immediately sprinkle with crushed peppermint candies and mini chocolate chips. Let the ganache set completely before slicing with a sharp, warm knife.

You Must Know: 3 Tips for Success

Roll While Warm. Don’t be timid—rolling the cake immediately after baking is the secret to a crack-free spiral.
Room Temperature is Key. Ensure your eggs and butter are truly at room temperature for a smooth, voluminous batter that bakes evenly.
Don’t Overbake. The cake should be just set and springy. Overbaking leads to dryness, which can cause cracking when rolled.

Serving Ideas

Serve thick slices of this Swiss roll on their own as a stunning finale. For a truly festive plate, add a drizzle of extra ganache and a small scoop of vanilla bean ice cream. The cool creaminess is divine. For drink pairings, a rich, dark roast coffee or a glass of cold milk balances the sweetness perfectly. For an adult gathering, a glass of port or a cream liqueur makes for a luxurious pairing.

Make It Different

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use plant-based butter and cream alternatives. Ensure your chocolate chips are dairy-free.
Flavor Twist: Replace the peppermint extract in the buttercream with orange extract for a chocolate-orange classic.
Simplify: Use a high-quality store-bought chocolate frosting instead of making ganache for a quicker finish.

Storage and Reheating Tips

Store the cake, covered, in the refrigerator for up to 4 days. The flavors continue to improve. It can also be frozen whole or in slices for up to 2 months. Thaw overnight in the refrigerator. This cake is best served at cool room temperature; let it sit out for 20-30 minutes before serving for the most tender texture and fullest flavor. Do not microwave.

Success Tips

Use an oven thermometer to ensure your oven temperature is accurate.
For clean slices, dip your sharp knife in hot water and wipe it dry between each cut.
If your cake does develop a small crack, don’t worry—the ganache layer will beautifully conceal it.

Frequently Asked Questions (FAQ)

Q: My cake cracked when I rolled it. What went wrong?
A: The most common causes are overbaking (which dries it out) or letting it cool too much before the initial roll. Make sure to roll it while it’s still very warm and flexible.

Q: Can I make this cake without peppermint extract?
A: Absolutely. For a classic chocolate Swiss roll, simply omit the peppermint extract from both the cake and buttercream. You can add a bit more vanilla instead.

Q: My buttercream is too runny/thick. How can I fix it?
A: If it’s runny, add a bit more confectioners’ sugar, a quarter cup at a time. If it’s too thick, add more heavy cream, one teaspoon at a time, until it reaches a spreadable consistency.

Q: How do I prevent the ganache from sliding off the cake?
A: Chilling the filled cake roll before glazing is essential. A cold surface helps the ganache set quickly. Also, ensure your ganache isn’t too thin; it should be pourable but still coat the back of a spoon.

Q: Can I use a different size pan?
A: I don’t recommend it. The specified 15×12-inch pan ensures the cake is the perfect thickness for rolling. A different size will alter the baking time and may result in a cake that’s too thin or too thick to roll properly.

Peppermint Ganache Swiss Roll Cake

Ingredients

Cake Ingredients

2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 tsp kosher salt
2 tsp baking powder
1/3 cup granulated sugar
1/2 cup unsalted butter, softened
2 tsp pure vanilla extract
1 tsp peppermint extract
8 large eggs, at room temperature

Peppermint Buttercream Ingredients

1 cup unsalted butter, softened
4 cups confectioners’ sugar, sifted
2 tbsp heavy cream
1 tsp pure vanilla extract
1 ½ tsp peppermint extract

Chocolate Ganache & Topping

1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 cup crushed peppermint candy (like candy canes)
1 cup mini chocolate chips

Steps

Preheat oven to 375°F (190°C). Line a 15×12-inch jelly roll pan with parchment paper.
Whisk cocoa powder, flour, salt, and baking powder in a bowl. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Mix in vanilla and peppermint extracts.
Gradually add dry ingredients to wet, mixing until just combined.
Spread batter evenly into prepared pan. Bake for 12-15 minutes, until cake springs back when touched.
Immediately lift cake from pan using parchment. While warm, roll cake up from short end, parchment inside. Cool completely on a wire rack.
For buttercream, beat softened butter until creamy. Gradually add confectioners’ sugar, cream, and extracts. Whip until smooth and fluffy.
Gently unroll cooled cake. Spread buttercream evenly over surface. Re-roll cake tightly (without parchment). Place seam-side down on a wire rack over a baking sheet. Refrigerate 30 minutes.
For ganache, heat cream until simmering. Pour over chocolate chips. Let sit 1 minute, then stir until smooth.
Pour ganache over chilled cake, spreading to cover top and sides. Immediately sprinkle with crushed peppermint and mini chocolate chips. Let set before slicing.

Nutrition Information (per slice, approximate): Calories: 780 | Fat: 45g | Carbs: 90g | Protein: 9g