This Mint Chip Cake Roll is one of those desserts I make when I want something that looks impressive but is actually straightforward. It’s a light chocolate sponge rolled with a bright mint whipped cream, dotted with mini chips, and finished with a soft milk-chocolate ganache. The components are simple, and they come together into a dessert that’s moist, minty, and not overwhelmingly sweet.

I test recipes with a practical mindset: what will survive a potluck ride, slice cleanly, and still taste fresh the next day. This roll ticks those boxes. It benefits from patience—especially when the ganache needs time to chill and the cake needs to cool rolled up—but the steps are forgiving if you follow the order.

Below you’ll find a tidy shopping list, the ingredient breakdown with short tips, and a step-by-step method taken verbatim from the recipe source so you’ll know exactly what to do. I also include gear, troubleshooting, and storage notes so your first (or fifth) try turns out slice-worthy.

Shopping List

Milk chocolate chips
Heavy cream
Vanilla extract
Peppermint extract
Mini chocolate chips or Andes Creme de Menthe Baking Chips
Eggs
Granulated sugar
Brewed coffee or water
Unsweetened cocoa powder
Salt
Baking powder
All-purpose flour
Powdered sugar
Heavy whipping cream
Powdered sugar (for whipped cream)
Green food coloring

Ingredients

2 cups milk chocolate chips — for the ganache base; melts into a smooth glaze.
1 1/4 cups heavy cream — heated and poured over the chocolate to form the ganache.
1/2 teaspoon vanilla extract — adds depth to the ganache.
1/4 teaspoon peppermint extract — a hint of mint in the ganache; keeps the profile consistent.
1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish — for scatter and texture on the finished roll.
3 eggs — the structure and lift for the sponge.
3/4 cup granulated sugar — sweetens and helps the eggs whip up.
2 teaspoons brewed coffee or water — brightens the chocolate notes and aids emulsification.
1 teaspoon vanilla extract — flavor for the cake batter.
1/4 cup unsweetened cocoa powder — for the chocolate sponge.
1/4 teaspoon salt — balances sweetness and strengthens flavor.
1 teaspoon baking powder — gives a light lift to the thin sponge.
3/4 cup all-purpose flour — the dry structure of the cake.
Powdered sugar — to dust the towel and prevent sticking during rolling.
1 cup heavy whipping cream — for the whipped mint filling.
4 tablespoons powdered sugar — sweetens and stabilizes the whipped cream.
1/2–3/4 teaspoons peppermint extract (taste after 1/2 teaspoon) — adjust to your preferred mint intensity for the filling.
6 drops green food coloring — optional, for that mint-chip green without changing flavor.
1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips — folded into the whipped filling for chocolate flecks in every bite.

Make Mint Chip Cake Roll: A Simple Method

Make the chocolate ganache: place 2 cups milk chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1 1/4 cups heavy cream over low heat until it just starts to bubble around the edges. Pour the hot cream over the chocolate chips, let sit 30 seconds, then whisk until smooth. Stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon peppermint extract. Cover and refrigerate until thick and spreadable, stirring occasionally; this may take several hours or overnight. (The ganache will be more of a glaze and will not harden like a firm ganache.)
Preheat the oven to 350°F. Line a 10×15″ jelly roll pan with foil and spray the foil with nonstick cooking spray.
In a large bowl, beat 3 eggs on high speed with an electric mixer for 3 minutes, until frothy and pale.
With the mixer running, add 3/4 cup granulated sugar, 2 teaspoons brewed coffee or water, and 1 teaspoon vanilla extract; beat until combined.
In a separate bowl, whisk together 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 teaspoon baking powder, and 3/4 cup all-purpose flour.
Gently fold the dry ingredients into the egg mixture just until blended. Do not overmix.
Spread the batter evenly in the prepared pan. The batter will be a very thin layer—use a spatula to spread it to all corners.
Bake 9–11 minutes, until the cake springs back lightly when touched.
While the cake bakes, lay a clean kitchen towel flat on your work surface and dust it generously with powdered sugar (for dusting).
As soon as the cake comes out of the oven, carefully invert the cake onto the powdered-sugar-dusted towel and remove the foil. Starting at a short end, fold the towel edge over the cake and roll the cake and towel together tightly into a log.
Let the rolled cake cool completely while rolled, at least 1 hour.
Make the filling: in the bowl of an electric mixer fitted with the whisk attachment, beat 1 cup heavy whipping cream on medium-high speed. Gradually add 4 tablespoons powdered sugar, about 1 tablespoon at a time, until the cream begins to hold soft peaks.
Add 1/2 teaspoon peppermint extract to the whipped cream, taste, and if desired add up to 1/4 teaspoon more (total up to 3/4 teaspoon) to reach your preferred mint intensity. Add 6 drops green food coloring and whisk briefly to combine.
Fold 1/3 cup mini chocolate chips or Andes Baking Chips into the green whipped cream filling.
Carefully unroll the cooled cake and peel off the towel. Spread the filling evenly over the cake, leaving a 1-inch border free of filling at both short ends.
Sprinkle the filling with additional mini chocolate chips if desired, then re-roll the cake (without the towel) tightly but gently. Wrap the rolled cake in plastic wrap and chill at least 1 hour to set.
Place the chilled cake roll on a wire rack set over a cookie sheet or tray. Remove plastic wrap. Pour the chilled ganache evenly over the cake, making sure to cover the top and sides.
Sprinkle 1/4 cup mini chocolate chips or Andes Baking Chips over the ganache for garnish.
Chill the frosted cake for at least 1 hour before serving. Store leftovers loosely covered in the refrigerator.

Why It’s Crowd-Pleasing

The contrast is what wins people over: a tender chocolate sponge, airy mint filling, and a glossy chocolate coat with crunchy chips. Mint and milk chocolate is a classic pair; the roll format makes it portable and sliceable for parties. It slices into even, attractive rounds that look more complicated than the method actually is, which always gives me brownie (or rather, cake-roll) points at gatherings.

Ingredient Flex Options

Stick to the ingredient list if you want the exact texture and balance, but there are a few safe options already built into the recipe:

Mini chocolate chips or Andes Creme de Menthe Baking Chips — either works for both the filling and garnish; the Andes chips add a sweeter, more minty fleck.
Brewed coffee or water — the 2 teaspoons are optional and only used to strengthen the chocolate note in the batter; use whichever you prefer.
Peppermint extract in the filling — begin at 1/2 teaspoon and add up to the recipe’s 3/4 teaspoon to taste for a milder or bolder mint.

Gear Checklist

10×15″ jelly roll pan (or rimmed baking sheet close to that size)
Foil and nonstick cooking spray
Electric mixer (hand or stand) with whisk attachment
Medium heatproof bowl and small saucepan for ganache
Rubber spatula and offset spatula for spreading
Clean kitchen towel and powdered sugar for rolling
Wire rack set over a tray, plastic wrap

Steer Clear of These

Common mistakes are easy to avoid. Don’t overmix the batter after you add the dry ingredients — that will tighten the crumb and make rolling harder. Remove the cake from the pan immediately and roll while warm; waiting makes it crack. When assembling, don’t pile filling to the edge; leave the 1-inch border so the roll seals neatly. Finally, be patient with the ganache—if it’s not spreadable yet, chilling longer makes for a smoother finish.

Year-Round Variations

This roll feels seasonal but works all year. For a lighter summer dessert, reduce garnish and serve chilled; for winter, slice thicker and pair with hot coffee. If you want a less mint-forward version, skip the green coloring and cut the peppermint extract in the filling to 1/2 teaspoon. The method also adapts well if you make it for a holiday table—keep the colors festive by varying the chips you sprinkle on top (still using ones listed in the recipe).

Notes from the Test Kitchen

During testing I learned a few things that make assembly smoother. First, use a towel with a tight weave—it gives better support when you roll. Dusting the towel generously with powdered sugar prevents sticking. The cake is baked very thin, so it will firm up quickly; don’t be alarmed if it feels delicate coming out of the oven. Let it cool completely while rolled—skipping that hour of rest makes the filling ooze.

The ganache in this recipe behaves like a glaze rather than a hard shell, which I like because it keeps slices soft for serving. If you prefer a firmer coating, you would need to change chocolate ratios, which I didn’t do here because the glaze complements the mousse-like filling.

How to Store & Reheat

Store the cake roll loosely covered in the refrigerator. It keeps well for 2–3 days; beyond that the filling can lose some of its lightness. For make-ahead plans, you can assemble, chill, and frost up to 24 hours in advance—slice straight from the fridge onto a chilled plate.

To serve, I usually let slices rest at room temperature for 10–15 minutes so the ganache softens slightly. If you prefer a warm slice, microwave an individual piece for 6–8 seconds on a microwave-safe plate; don’t overdo it or the whipped filling will melt.

Your Top Questions

Can I freeze the cake roll? Yes. Wrap tightly in plastic and freeze for up to one month. Thaw in the refrigerator overnight before serving.
Why did my cake crack when I rolled it? Most often it was either cooled too long before rolling or overbaked. Roll while warm and follow the 9–11 minute bake time closely.
What if my ganache is too runny? Chill it longer until it becomes spreadable. Stir occasionally to check consistency.
Can I skip the food coloring? Absolutely. It doesn’t affect flavor—color is purely aesthetic.

Ready, Set, Cook

Timing tip: this is not a quick 30-minute dessert—the ganache ideally chills for several hours and the cake needs at least an hour cooling rolled. Plan ahead: make the ganache the night before or first thing that morning, then bake and assemble in the afternoon. With baking and chilling, expect about 3–6 hours from start to when it’s ready to slice (less hands-on time, more resting).

Final quick checklist

Make the ganache early and refrigerate.
Bake the thin sponge and roll while warm.
Whip and fold the mint filling with chips.
Chill, frost, garnish, and chill again before serving.

You’ll end up with neat, mint-speckled slices that travel well and are delightfully festive without being overworked. If you try this Mint Chip Cake Roll, let me know how it slices for you—I love hearing which tweaks become your go-to. Happy baking!

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Mint Chip Cake Roll

A thin chocolate sponge cake is filled with mint-flavored whipped cream studded with mini chocolate chips, rolled, chilled, and finished with a glossy chocolate ganache and extra chips for garnish.

Prep Time36

Cook Time53

Total Time9 59

Course: Dessert

Servings: 12 servings

Ingredients

2 cupsmilk chocolate chips
1 1/4 cupsheavy cream
1/2 teaspoonvanilla extract
1/4 teaspoonpeppermint extract
1/4 cupmini chocolate chips or Andes Creme de Menthe Baking Chips for garnish
3 eggs
3/4 cupgranulated sugar
2 teaspoonsbrewed coffeeor water
1 teaspoonvanilla extract
1/4 cupusweetened cocoa powder
1/4 teaspoonsalt
1 teaspoonbaking powder
3/4 cupall purpose flour
Powdered sugarto aid in rolling
1 cupheavy whipping cream
4 tablespoonspowdered sugar
1/2-3/4 teaspoonspeppermint extracttaste after 1/2 teaspoon
6 drops green food coloring
1/3 cupmini chocolate chips or Andes Creme de Menthe Baking Chips

Instructions

Make the chocolate ganache: place 2 cups milk chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1 1/4 cups heavy cream over low heat until it just starts to bubble around the edges. Pour the hot cream over the chocolate chips, let sit 30 seconds, then whisk until smooth. Stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon peppermint extract. Cover and refrigerate until thick and spreadable, stirring occasionally; this may take several hours or overnight. (The ganache will be more of a glaze and will not harden like a firm ganache.)
Preheat the oven to 350°F. Line a 10×15" jelly roll pan with foil and spray the foil with nonstick cooking spray.
In a large bowl, beat 3 eggs on high speed with an electric mixer for 3 minutes, until frothy and pale.
With the mixer running, add 3/4 cup granulated sugar, 2 teaspoons brewed coffee or water, and 1 teaspoon vanilla extract; beat until combined.
In a separate bowl, whisk together 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 teaspoon baking powder, and 3/4 cup all-purpose flour.
Gently fold the dry ingredients into the egg mixture just until blended. Do not overmix.
Spread the batter evenly in the prepared pan. The batter will be a very thin layer—use a spatula to spread it to all corners.
Bake 9–11 minutes, until the cake springs back lightly when touched.
While the cake bakes, lay a clean kitchen towel flat on your work surface and dust it generously with powdered sugar (for dusting).
As soon as the cake comes out of the oven, carefully invert the cake onto the powdered-sugar-dusted towel and remove the foil. Starting at a short end, fold the towel edge over the cake and roll the cake and towel together tightly into a log.
Let the rolled cake cool completely while rolled, at least 1 hour.
Make the filling: in the bowl of an electric mixer fitted with the whisk attachment, beat 1 cup heavy whipping cream on medium-high speed. Gradually add 4 tablespoons powdered sugar, about 1 tablespoon at a time, until the cream begins to hold soft peaks.
Add 1/2 teaspoon peppermint extract to the whipped cream, taste, and if desired add up to 1/4 teaspoon more (total up to 3/4 teaspoon) to reach your preferred mint intensity. Add 6 drops green food coloring and whisk briefly to combine.
Fold 1/3 cup mini chocolate chips or Andes Baking Chips into the green whipped cream filling.
Carefully unroll the cooled cake and peel off the towel. Spread the filling evenly over the cake, leaving a 1-inch border free of filling at both short ends.
Sprinkle the filling with additional mini chocolate chips if desired, then re-roll the cake (without the towel) tightly but gently. Wrap the rolled cake in plastic wrap and chill at least 1 hour to set.
Place the chilled cake roll on a wire rack set over a cookie sheet or tray. Remove plastic wrap. Pour the chilled ganache evenly over the cake, making sure to cover the top and sides.
Sprinkle 1/4 cup mini chocolate chips or Andes Baking Chips over the ganache for garnish.
Chill the frosted cake for at least 1 hour before serving. Store leftovers loosely covered in the refrigerator.

Equipment

jelly roll pan (10x15 inch)
Foil
nonstick cooking spray
Electric Mixer
Mixing Bowls
Whisk
Spatula
Kitchen Towel
Wire Rack
Plastic Wrap

Notes

When choosing a towel to roll your cake in, steer clear of towels made of terry cloth or any other especially fibrous material. The fibers may imprint on your cake or even stick to cake and eventually peel it off. Opt for a tea towel instead!
Allowing the cake roll to sit out will cause the whipped cream to become warm and lose its shape and consistency. Not only can this affect the shape of the roll, it can also make it much more difficult to slice once it comes time to serve it. Keep your cake chilled before serving for the best results.
If you get the dreaded crack in your cake roll, you can patch it up with buttercream or cover it with ganache without anyone knowing.
Cracks happen when the cake is over done, under done, or often when you haven’t beaten the eggs long enough.
The cake can be made and rolled in the towel up to 24 hours ahead of time. Store leftovers in the refrigerator.