Description
A soft red velvet sponge rolled with creamy peppermint filling and a swirl of chocolate cream, topped with crushed candy canes for the perfect holiday dessert.
Ingredients
Scale
- Red Velvet Sponge Cake
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) sugar
- ¼ cup (25 g) cocoa powder (light, not dark)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 large eggs, room temperature
- 3 tbsp vegetable oil
- 2 tbsp buttermilk
- 2 tsp vanilla extract
- Red gel food coloring (enough for bright red)
- Peppermint Cream Filling
- 1 ¼ cups (300 ml) heavy whipping cream
- 225 g cream cheese, softened
- ½ cup (60 g) powdered sugar
- ½ tsp peppermint extract
- 1 tsp vanilla extract
- Chocolate Swirl Filling
- ½ cup (120 ml) of the peppermint filling
- 1 tbsp cocoa powder
- 1–2 tsp milk if needed
- Topping
- Crushed candy canes
- Powdered sugar
Instructions
- Preheat oven to 180°C (350°F).
- Line a 10×15 inch (25×38 cm) jelly roll pan with parchment.
- Whisk flour, sugar, cocoa, baking powder, baking soda, salt.
- In another bowl, beat eggs for 3–4 minutes until pale and thick.
- Add oil, buttermilk, vanilla, and red food coloring.
- Fold in the dry ingredients gently.
- Spread into the pan evenly.
- Bake 10–11 minutes — sponge should be soft, not dry.
- Dust a clean kitchen towel with powdered sugar.
- Invert the hot cake onto the towel.
- Peel off parchment.
- Roll the cake from the short side with the towel inside.
- Let cool completely.
- Beat cream cheese + powdered sugar until smooth.
- Add peppermint + vanilla.
- Whip the cream separately until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Set aside.
- Take ½ cup of the peppermint filling.
- Mix in cocoa powder.
- Add a teaspoon of milk if needed for a smooth swirl.
- Unroll the cooled cake gently.
- Spread a generous layer of peppermint cream.
- Pipe or spoon a thick line of chocolate filling along one side.
- Roll the cake tightly (without the towel) to create that perfect swirl.
- Transfer to a platter seam-side down.
- Chill 30–45 minutes.
- Dust the roll with powdered sugar.
- Sprinkle crushed candy canes on top.
- Slice and serve chilled.
Notes
- Ensure the sponge cake is not overbaked to maintain softness.
- Use a clean kitchen towel to prevent sticking when rolling the cake.
- Chilling the roll helps set the filling and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg