Name: Soft Mint Chocolate Cake Roll
Prep time: 30 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 3 large eggs, room temperature; 1 cup granulated sugar; 2 tablespoons neutral cooking oil; 1 teaspoon vanilla extract; 1 1/2 cups cold heavy cream (for filling); 1/2 cup powdered sugar (for filling); 1/2 teaspoon peppermint extract (for filling); Optional: green food coloring (for filling); 1/2 cup heavy cream (for ganache); 1 cup semi-sweet chocolate chips (for ganache); Extra chocolate chips for topping; Fresh mint leaves for garnish (optional)

A soft mint chocolate cake roll is one of those desserts I reach for when I want something that feels both elegant and refreshing. The light and airy chocolate sponge wraps around a fluffy whipped mint cream that’s cool and satisfying, and the entire thing is finished with a smooth ganache that sets beautifully on top. Whether I’m hosting a holiday dinner, bringing a dessert to a party, or just craving that nostalgic mint-chocolate combo, this roll never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

3 large eggs, room temperature

1 cup granulated sugar

2 tablespoons neutral cooking oil

1 teaspoon vanilla extract

For the Mint Filling:

1 1/2 cups cold heavy cream

1/2 cup powdered sugar

1/2 teaspoon peppermint extract (plus optional green food coloring)

For the Ganache Topping:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

Extra chocolate chips for topping

Fresh mint leaves for garnish (optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining a jelly-roll pan with parchment paper.

In a bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

In another large bowl, I beat the eggs and sugar until they’re pale and airy. Then I gently mix in the oil and vanilla.

I fold the dry ingredients into the wet mixture until everything is just combined.

Next, I spread the batter evenly in the prepared pan and bake for about 12 minutes, just until it’s set.

Right out of the oven, I roll the warm cake in a clean kitchen towel lightly dusted with cocoa or powdered sugar, then let it cool completely while still rolled.

While the cake cools, I whip the heavy cream with powdered sugar, peppermint extract, and a drop or two of green food coloring (if I want that minty look) until stiff peaks form.

Once the cake is cooled, I carefully unroll it, spread the mint filling evenly, and gently roll it back up (without the towel this time). I chill the roll for about an hour to let it firm up.

To make the ganache, I heat the cream until just simmering and pour it over the chocolate chips. After letting it sit for 5 minutes, I stir until smooth.

Finally, I drizzle the ganache over the chilled cake roll and top it with extra chocolate chips. If I have fresh mint, I’ll add a few leaves for a beautiful finish.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 12 minutes

Total Time: ~60 minutes

Servings: About 10 slices

Calories: Approximately 385 kcal per serving

Variations

I sometimes use dark chocolate chips in the ganache for a richer, less sweet topping.

If I want a more festive look, I’ll add crushed peppermint candies on top instead of chocolate chips.

For a mocha twist, I’ll add a teaspoon of espresso powder to the cake batter.

I’ve also tried tinting the filling pink with a touch of food coloring and swapping in raspberry extract—it’s a fun variation.

Storage/Reheating

I keep the cake roll in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I don’t recommend freezing it fully assembled, but the cake itself can be frozen (without filling or ganache) for up to 2 months. When I want to serve it again, I let it thaw in the fridge and add the filling and ganache fresh. Since it’s a chilled dessert, I never reheat it—just slice and serve cold.

FAQs

How do I prevent the cake from cracking when I roll it?

I always roll the cake while it’s still warm. This helps set the shape and prevents cracks. Dusting the towel with cocoa or powdered sugar also helps avoid sticking.

Can I make this cake roll in advance?

Yes, I often make it a day ahead and store it in the fridge. The flavors meld beautifully overnight, and it actually slices more cleanly when fully chilled.

What size pan should I use for a cake roll?

I use a jelly-roll pan, typically 10×15 inches. It gives the right thickness for rolling without breaking.

Can I skip the food coloring?

Absolutely. I leave it out when I want a more natural look. The mint flavor still comes through perfectly.

What’s the best way to slice the cake cleanly?

I use a sharp serrated knife and wipe it clean between cuts. Chilling the roll for at least an hour before slicing also helps get neat pieces.

Conclusion

This soft mint chocolate cake roll has become one of my favorite go-to desserts when I want something that’s both visually striking and satisfyingly delicious. It’s the kind of treat that turns heads at a party but doesn’t require hours of work. With its rich chocolate base, creamy mint center, and luscious ganache topping, it hits all the right notes—cool, creamy, chocolatey, and just sweet enough.

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