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Chocolate Mint Roll Cake

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by: Half-Baked Harvest
Updated May 16, 2022
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Make this beautiful roll cake for St. Patrick's Day or whenever your mint-chocolate craving strikes!

More About This Recipe

  • For St. Patrick's Day or anytime something chocolate and mint is needed! Top of the morning to ya! I am actually very Irish… well, my grandma is VERY Irish. Me? More like less than 25%, but hey, that doesn’t mean I don’t love talking about all things Irish and St. Patrick’s Day. Since it's finally March, I'm excited to share this chocolate mint roll cake with everyone. I know the Irish love their corn beef, potatoes and cabbage, but everyone loves a really good chocolate cake. Especially when it's a combo like this. Moist chocolate cake all rolled up with minty vanilla frosting and then topped with melted white chocolate and sprinkles! How do sprinkles make everything so much more fun? I wanted to find those cute four-leaf clover sprinkles you can sometimes find around St. Patrick’s Day, but unfortunately I live in ski town where fun sprinkles do not exist. Luckily, good old green sprinkles did the trick. I hope you'll all be making this easy cake for your next St. Patrick’s Day celebration – or whenever the mood strikes for chocolate and mint!

Chocolate Mint Roll Cake

  • Prep Time 40 min
  • Total 2 hr 30 min
  • Servings 10
  • Ingredients 11
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Ingredients

  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup powdered sugar
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 teaspoon peppermint extract
  • 2-4 drops green food coloring
  • 6 oz white chocolate
  • Green sprinkles, for decorating
  • Fresh mint for topping

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch jellyroll pan with cooking parchment paper. Spray parchment paper with baking spray. Place paper baking cups in 6 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat eggs with electric mixer on high speed, about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then up to medium speed for 1 minute. Pour 3 1/2 cups of the batter into the prepared jellyroll pan. Divide remaining batter among 6 muffin cups.
  • Step 
    3
    Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Cupcakes will be done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end of towel. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • Step 
    4
    While the cake cools, place the frosting in a bowl and mix with the peppermint extract and food coloring. Mix until well blended.
  • Step 
    5
    Unroll the cake carefully, and remove towel. Allow the end to remain slightly curled. Spread the frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
  • Step 
    6
    Remove cake from refrigerator and remove the plastic wrap. Melt the white chocolate by putting it in a microwave-safe bowl and cooking on high in short bursts, stirring after each, just until smooth. Spread melted chocolate over top the cake roll. Transfer the cake roll to a serving platter. Decorate with colorful green sprinkles and garnish with fresh mint. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Nutrition

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