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February 19 is National Chocolate Mint Day. Let’s celebrate in style, shall we?

This Mint Chip Cake Roll is perfect for any occasion, like Chocolate Mint Day, a holiday…or a 9th birthday.

chocolate cake roll with green mint chip filling on white platter

Dear Jordan,

Nine years ago yesterday I woke up to my water breaking. We rushed to the hospital only to have you decide you changed your mind; you wanted to stay snug and warm where you were.

{Notice I said 9 years ago yesterday. Yeah.}

26 hours later, in the wee hours of Feb 19, with the help of a vacuum and lots of pain meds, you entered the world with a cry.

Today you, my superstar, my little miracle, turn 9 years old.

Happy Birthday to you!

This year you’re in love with dance. Theatre. All things Zendaya.

You’re obsessed with mustaches. You’ll forever be known by the aides and teachers at school as “the sunglass girl”.

You’ve recently come to love reading. You’ve devoured 4 biography books in the past week alone.

You’re one of the funniest people I know. The other one is your dad, so you get it from him.

You’re one of my favorite people. And I hope you have a fabulous 9th birthday!

One thing I’ve realized over the past nine years of being your mom is that so many elements that made up your birth story became your personality.

For example, you were born on National Chocolate Mint Day. And mint and chocolate is your favorite food combination.

#thatsprettyweird #right?

So you get lots of Mint Chip for your birthday today…like some Mint Chip Cake Roll!

Photo collage of Mint Chip Cake Roll sliced and placed on white plates

Jordan is getting several mint chip flavored treats for her birthday, and this little gem was from her family party last weekend. It’s a chocolate cake roll filled with mint whipped cream and mini chocolate chips (or Andes Mint Baking Chips) and covered in milk chocolate ganache.

Seriously, I know I say this all the time, but it’s my favorite cake roll to date, and I’ve made a lot of them.

The chocolate cake is the same one I made for the Truffle Cake Roll, but I added 2 teaspoons of coffee to the batter to up the chocolate flavor. I know, sounds weird, right? But coffee brings out the natural chocolate flavor. If you don’t do coffee, you can use water.

The filling is whipped cream that’s filled with mint extract and dyed a light green. The food coloring is optional if you don’t do dyes. I have a range on the peppermint extract so you can add it according to taste. I added 3/4 teaspoon because I wanted it minty (but not so minty it’s toothpaste). If you don’t want it to scream mint, go with 1/2 teaspoon.

The cake is also filled with Andes Mint Baking Chips, which you can find year round in the baking aisle at most grocery stores. You can also substitute chopped Andes Mints (from the candy aisle) or just use mini chocolate chips.

A milk chocolate ganache is poured over the top. It doesn’t harden, but gives a rich sheen and flavor to the cake. I used milk chocolate chips instead of semi-sweet chips or baking squares because Jordan doesn’t like darker chocolates. You can use what you like!

Even though it looks hard, making a cake roll is really not. I know that cracking can be an issue, and even I have problems with that. I can make the same recipe twice and one will crack but one won’t. It depends on a multitude of issues (weather being one) but luckily frosting and garnish cover most cracks. When in doubt…add more frosting!

If you’ve never made a cake roll before, check out my picture tutorial for making a cake roll and read my must-follow instructions for success. I have so many cake roll recipes to choose from!

And, as always, practice makes perfect! Which is something I’m totally willing to do, when it involves making lots and lots of cake!

Mint Chip Cake Roll on a white serving plate with one piece sliced off

This is the perfect dessert for National Chocolate Mint Day, for St. Patrick’s Day, Christmas, or any day you are craving mint chocolate.

It’s especially good for a birthday.

Happy Birthday Jordan! Now stop growing up, mmkay?

chocolate cake roll with green mint chip filling on white platter

Mint Chip Cake Roll

3.60 from 5 votes
A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!
Yield 12 servings


For the Frosting:

  • 2 cups milk chocolate chips
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish

For the Cake

  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee or water
  • 1 teaspoon vanilla extract
  • 1/4 cup usweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar to aid in rolling

For the Filling:

  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1/2-3/4 teaspoons peppermint extract taste after 1/2 teaspoon
  • 6 drops green food coloring
  • 1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips


  • Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
  • Make the Cake: Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  • Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
  • Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
  • Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  • Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel.
  • Let cool completely while rolled, at least one hour.
  • Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.
  • Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
  • Place cake roll on a wire rack set over a cookie sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
  • Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
  • Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
Nutritional information not guaranteed to be accurate
Author Dorothy Kern

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Last Updated on June 8, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I substituted 4 egg whites for three whole eggs and the chocolate roll came out perfectly. It is still a delicate cake, but the texture was wonderful. I have been on a whipped cream and mint kick this winter and am happy to have another cake to add to my roster of family favorites! Thank you.

  2. So I made this and it turned out pretty good! But I did change a few things though. So first of all I think people are having trouble with it falling apart because beating the eggs enough is very important. I beat mine for 5 mins with a hand mixer and very gently mixed in the rest of the ingredients. If you deflate the eggs the cake will lose it’s structure, not rise properly and crumble. I also just made a simple ganache bc the topping recipe here just seemed too liquid-y for my taste. The cake is somewhat lacking flavor but I omited the coffee so I’m assuming that’s why. Overall though it’s pretty good and easy if you know how to beat the eggs properly.

  3. I plan on making this but I was wondering if I can use cream de menthe liqueur instead of the peppermint extract & if so how much?

    And I have espresso powder…can this be used in place of the brewed coffee & if so how much?
    Your cake looks beautiful. I sure would appreciate a reply. Thanks.

  4. I made this for my son’s birthday and I wasn’t terribly impressed. The cake had no flavor and the frosting was just a big gloppy mess. I don’t think I’ll make it again, but if I did I would definitely use either a real ganache or just a regular chocolate buttercream. There was definitely no reason to make so much frosting. I could have saved myself half a bag of chocolate chips by making half the recipe; instead I ended up throwing half the frosting out.

  5. This recipe looks amazing! Have you tried using wax paper instead of the aluminum foil for your cake? I always use wax paper for my pumpkin rolls and they turn out great. I know I have success with that and I was just wondering if you had tried it for this recipe.

    1. I’ve never tried wax paper – whenever I bake with it it melts to the cake/pan. Parchment paper would work I bet! But if waxed works for you, you can totally use it.

  6. I tried to make this. I have made many pumpkin rolls, which have turned out easily. However, this cake roll just falls apart. I also found that 11 minutes was not enough time to bake it thoroughly. Suggestions?

    1. If it doesn’t spring back when you touch it at 11 minutes, cook it a few minutes longer. Once it’s baked thoroughly it should hold together when rolling. Sometimes they crack anyway, which more frosting can cover!

  7. ! I made this today and the cake completely broke apart in about 6 different pieces. My cake seemed very dense, thin, and even hard. I followed your directions, but alas! 🙁 However, my two year old loved the green whipped cream!

    1. I’m so sorry! I know that happens with cake rolls sometimes unfortunately. It may have cooked too long, or, if it didn’t rise at all, have you checked your leavening lately? Is it expired? That could be why it was too hard as well. Sometimes cracks happen and can be glued together with filling…sometimes a trifle is in order!

  8. Gotta hand it to have talent! I tried making a cake roll today following your recipe and it was a DISASTER!  Think I’ll be serving Little Debbie’s for Christmas eve dessert.  

    1. I’m so sorry! Can you let me know more about what happened? I can troubleshoot for next time. They do get easier as you make them, if you look at my first one, oh boy it was NOT pretty!