Peppermint Ganache Swiss Roll Cake

This decadent Peppermint Ganache Swiss Roll Cake captures the festive cheer of Christmas in every bite. A rich chocolate sponge gets wrapped with cool peppermint buttercream and finished with a glossy chocolate ganache. Each slice reveals a beautiful swirl, flecked with bits of peppermint candy. I turn to this showstopper every December, and it has quickly become the centerpiece of our holiday dessert table.

I remember the first time making this with my kids we giggled as we rolled up the warm cake and could not wait for the buttercream to chill so we could dig in.

Ingredients

• Cocoa powder: brings deep, chocolatey richness Make sure to choose unsweetened and sift well to eliminate lumps
• All purpose flour: provides structure for easy rolling Use unbleached for the best texture and tender crumb
• Kosher salt: enhances all the other flavors and balances sweetness Opt for flaky kosher over table salt for a cleaner finish
• Baking powder: helps the cake rise just enough for a light sponge Check the date on your can for maximum lift
• Sugar: sweetens the batter and creates tenderness Go for fine granulated to ensure smooth mixing
• Unsalted butter: adds creaminess and keeps the cake soft Select high quality for the best flavor
• Vanilla extract: boosts the overall aroma Real vanilla is worth the splurge here
• Peppermint extract: infuses the cake and buttercream with cool minty freshness Start with pure extract and taste to adjust
• Large eggs: bring richness and allow the cake to roll without cracking Fresh eggs at room temperature whip up much more easily

Peppermint Buttercream

• Unsalted butter: forms the creamy base Use freshly softened for effortless mixing
• Confectioners sugar: provides sweet, smooth texture Sift if yours seems lumpy
• Heavy cream: makes the buttercream extra fluffy and rich Add just enough for the right spreadable consistency
• Vanilla extract and peppermint extract: for dreamy wintery flavor

Chocolate Ganache

• Semi sweet chocolate chips: melt into a glossy finish Use the best quality chips you can find
• Heavy whipping cream: creates a luscious shine and helps the ganache set smooth
• Crushed peppermint candy: adds holiday sparkle and crunch I like to use a mallet and wrap the candy in a ziptop bag first
• Mini chocolate chips: complement the ganache and add chocolate pops in every bite

Step-by-Step Instructions

Prep the Pan and Oven:

Preheat your oven to 375 degrees Set out your 15 by 12 inch cookie sheet and line it snugly with parchment paper pressing it into the corners for easy cake removal later

Mix Dry Ingredients:

In a large bowl vigorously whisk together your cocoa powder flour baking powder and salt Whisking aerates the mixture ensuring an even fluffy cake

Cream Butter and Sugar:

In the bowl of a stand mixer or using a hand mixer beat the softened butter and sugar until pale and creamy about 3 minutes Scrape down the sides to make sure all the butter is well incorporated

Add Eggs and Flavorings:

Add eggs one at a time mixing well between each addition This step creates a thick rich emulsion that helps the cake roll without cracks Once the eggs are fully integrated pour in the vanilla extract and peppermint extract for that classic holiday aroma

Combine Wet and Dry Ingredients:

Gradually process the dry mixture into your butter mixture Stir on low until just combined Use a spatula to scrape around the sides ensuring you do not overmix for the most tender sponge

Spread and Bake:

Pour the batter onto the parchment lined pan Using an offset spatula spread it into an even layer reaching every corner Bake in your preheated oven for twelve to fifteen minutes The cake should spring back lightly when touched

Roll the Cake:

Immediately remove the cake from the oven Let it cool for five minutes then while still warm carefully roll it with the parchment into a tight log Rolling at this stage trains the cake to hold its swirl without breaking

Cool Completely:

Allow the rolled cake to cool fully on a wire rack keeping it rolled up This is essential to prevent cracking later

Prepare Peppermint Buttercream:

Beat the butter in a large bowl until creamy Gradually sift in confectioners sugar alternately adding heavy cream vanilla and peppermint extract Continue mixing on medium until the frosting is smooth light and spreadable

Fill and Reroll:

Unroll the cooled cake gently Spread the peppermint buttercream evenly over the entire surface leaving a quarter inch at the edges Carefully reroll the cake into a tight log this time without the parchment Wrap in fresh parchment and refrigerate to help set the buttercream

Make Chocolate Ganache:

Heat heavy whipping cream in a small pot until it just begins to simmer Pour the hot cream over the chocolate chips in a mixing bowl Let it stand for one minute then stir from the center out until glossy and smooth

Enrobe and Garnish:

Transfer the chilled cake to a wire rack Set it over a baking tray for easy cleanup Pour the warm ganache over the roll smoothing the top and sides Sprinkle generously with crushed peppermint candy and mini chocolate chips for festive flair

Set and Serve:

Allow the ganache to set for at least fifteen minutes before slicing Serve thick slices and watch everyone’s eyes light up

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I absolutely love the contrast of the peppermint with the dark chocolate sponge. One Christmas Eve our family dog kept sneaking pieces of peppermint as we decorated the cake which we still joke about every year.

Storage Tips

Keep your Swiss roll covered and chilled in the refrigerator. If you want to freeze it wrap tightly with plastic wrap and then foil before placing in the freezer. Thaw overnight in the refrigerator before bringing to room temperature and serving. Leftover slices are perfect for a midnight holiday treat.

Ingredient Substitutions

If you don’t have heavy cream you can use half and half but the ganache will be slightly less thick. Feel free to swap the peppermint extract for orange or almond for a different seasonal twist. For a gluten free version substitute a tried and tested gluten free cup for cup flour blend.

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Serving Suggestions

This roll is at its best with an extra sprinkle of crushed peppermint on top and a dollop of lightly whipped cream on the side. Pair a slice with a mug of hot cocoa or strong coffee. For parties I slice the roll into smaller rounds and serve on a platter dusted with extra cocoa and peppermint crumbs.

A Slice of Tradition

The Swiss roll or bûche de Noël has roots in European Christmas celebrations symbolizing the Yule log. Over time the combination of chocolate cake peppermint and ganache took hold as a favorite among American families. Each year as I make this for my loved ones I think about those little shared moments that make the holidays magical.

Recipe FAQs

→ How do you keep the cake from cracking when rolling?

Roll the cake while it's still warm and pliable using parchment paper. This prevents cracks and helps maintain the swirl shape.

→ What type of cocoa works best for the cake?

Use unsweetened natural cocoa powder for a deep, chocolatey flavor and a tender crumb in the sponge.

→ Can I make the buttercream ahead of time?

Yes, the peppermint buttercream can be prepared in advance and refrigerated. Bring to room temperature before spreading.

→ How do you achieve a smooth ganache?

Pour hot cream over chocolate chips, let sit for a minute, then stir until glossy and fully combined.

→ Is it necessary to use crushed peppermint candy on top?

While optional, crushed peppermint candy adds festive color, crunch, and enhances the peppermint flavor profile.

→ What is the best way to slice and serve?

Let the ganache set fully. Use a sharp, serrated knife, wiping between slices for clean swirls.