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Peppermint Cake Rolls

With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
  • Total Time
    Prep: 25 min. Bake: 15 min + cooling
  • Makes
    2 cakes (10 slices each)


  • 1 package (16 ounces) angel food cake mix
  • Confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1-1/2 teaspoons peppermint extract
  • 1 cup hot fudge ice cream topping
  • 1/2 cup crushed peppermint candies, divided
  • Fresh mint leaves, optional


  • Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly.
  • Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes.
  • Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges.
  • Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel.
  • Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves.
    Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
Nutrition Facts
1 slice: 204 calories, 5g fat (4g saturated fat), 0 cholesterol, 207mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 2g protein. Diabetic exchanges: 2 starch, 1 fat.

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  • sheba26
    May 22, 2013

    Have not made as yet. I read all reviews and come had trouble with wax paper. I was thinking it may be the brand of cake mix used.....Just a thought.

  • Princessjmt80
    Apr 4, 2013

    No comment left

  • Cheryl Clawson
    Mar 9, 2013

    No comment left

  • fuudee
    Mar 6, 2013

    No comment left

  • Steier
    Dec 31, 2012

    Made this cake for a luncheon and it got rave reviews. It is perfect for the Christmas season. I did not experience the issues removing the wax paper and found it to be easier to make than I thought it would be. Stored the second one in the freezer for two weeks and served it at a family party. I think it was even better than the first one, and it has impressive presentation!

  • zoomerry
    Dec 26, 2012

    Will try and make again. Had problem removing wax paper, ended up throwing it away. Looked at other receipes that were similar and they called for greased wax paper. Next time I will either try greased wax paper or parchment paper.

  • cookmaster
    Dec 23, 2012

    No comment left

  • culliethecollie
    Dec 22, 2012

    Have not eaten yet but I am sure it will be very good. As others have stated it was extremely difficult to get the waxed paper off, perhaps the parchment paper as suggested might work better, or no paper at all. Glad I made a test run before making for Christmas eve as I can now eliminate that darned waxed paper.

  • ChristyFrye
    Dec 18, 2012

    I brought this into work and everyone loved it. You could do so many variations with it also

  • sruiter
    Dec 16, 2012

    No comment left