Angel Roll Cake with Peppermint Cream Cheese Frosting

Peppermint cream cheese frosting makes this Angel roll cake irresistible! Light, fluffy, and festive, it’s perfect for holidays.

There’s a certain magic that comes with the holiday season, and nothing embodies that spirit quite like a stunning dessert centerpiece. One of the most delightful treats you can add to your festive table is an Angel Roll Cake with Peppermint Cream Cheese Frosting. This light, airy cake paired with the refreshing zing of peppermint offers a harmonious blend of flavors that are both nostalgic and innovative.

Why you will love this recipe:

• Light and Airy Texture: The angel roll cake is known for its incredibly light and delicate texture, making each bite feel like a delightful, melt-in-your-mouth experience.
• Festive Flavors: The peppermint spreadable cream cheese frosting adds a refreshing and festive twist to the classic cake, perfectly capturing the spirit of the holiday season.
• Visual Appeal: With its elegant spiral shape and peppermint colored frosting, this cake is a show-stopping centerpiece that will impress your guests and add a touch of magic to your table.
• Balanced Sweetness: The tangy cream cheese pairs beautifully with the sweet peppermint and spongy texture of the cake flavored with vanilla and almond, creating a perfect balance of flavors that isn’t overpowering.

The Base: Angel Roll Cake

Angel food cake is known for its light, fluffy texture, which is achieved by whipping egg whites to stiff peaks and carefully folding in a delicate mixture of flour and sugar. The result is a cake that delicate and light. For an angel roll cake, the batter is spread into a sheet pan. The cake is then rolled while still warm to create its iconic spiral shape, ready to be filled with cream cheese frosting.

The Frosting: Peppermint Cream Cheese Delight

Cream cheese provides a rich, tangy base that’s beautifully balanced by the addition of powdered sugar and whipped heavy cream. Peppermint extract introduces a burst of cool, refreshing flavor that cuts through the richness, making the frosting taste festive without being overpowering. For added texture and visual appeal, crushed peppermint candies are gently folded into the frosting or sprinkled on top.

Bringing It All Together

Once the cake has cooled and the frosting is ready, it’s time to assemble. Unroll the cake gently, spread an even layer of the peppermint cream cheese frosting, and then roll it back up. A light dusting of powdered sugar and a few more crushed peppermint candies on top add the final touches to this show-stopping dessert.

Ingredients for Angel Food Cake

• 1 1/4 cup cake flour
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups egg whites
• 1 1/2 tsp cream of tarter
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup granulated sugar

Ingredients for Peppermint Cream Cheese Frosting:

• 8 oz full-fat cream cheese
• 1 1/2 cup heavy whipping cream
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• Optional: red food coloring

Instructions for Angel Food Cake Cream Cheese Frosting

1. Sift the cake flour and 1/3 cup of sugar together 3 times. 
2. In your electric stand mixer using the whisk attachment, whip egg whites, salt and cream of tarter on high speed until soft peaks form. 
3. Turn the mixer down to medium speed and gradually add the 1 cup sugar and both extracts. 
4. Turn back onto high speed and let it whip until the egg whites have stiff, glossy peaks.
5. Remove from electric mixer and using a whisk, gently whisk in the flour/sugar mixture until it is well incorporated. You do not want to be aggressive here, you can easily deflate the whipped egg whites: carefully swirl just until it looks like the powder is mixed in. 
6. Line a 15×10-inch jelly roll pan or a cookie sheet with parchment paper. Do NOT grease the pan.
7. Carefully spread the batter evenly in the prepared pan, smoothing the top with a spatula.
8. Bake for 15-20 minutes or until the cake is light golden brown and springs back when touched lightly. Do not overbake, as you want the cake to remain moist and pliable.
9. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
10. Once baked, let it cool for 15 minutes, then invert cake onto the prepared towel. Peel off the parchment paper carefully.
11. Starting from a short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in this rolled position, you can place in fridge for an hour or 2. 

How to make Peppermint Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the cold cream cheese for a few minutes until it is smooth and creamy.
2. Add the powdered sugar and vanilla and peppermint extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
3. If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
4. Turn the speed to high and whip the frosting until medium-stiff to stiff peaks form. Do not over whip the frosting. 
5. Optional: using red food coloring, color about a cup of the frosting red.

Assembly:

1. Carefully unroll the cooled cake. It may have a slight curve, which is normal.
2. Evenly spread your peppermint cream cheese frosting over the entire cake with a rubber spatula. Alternate strips of red frosting with white frosting the long way if you are using coloring. Be gentle to avoid tearing the cake.
3. Starting from the same short end, re-roll the cake without the towel this time. Do it gently to keep the frosting inside and maintain the shape.
4. Lightly dust the top of the cake with powdered sugar for a decorative touch.
5. Add crushed peppermint candies or other decorations as desired. 

Tips for Perfecting Your Angel Roll Cake

1. Whip It Good: Ensure your egg whites are whipped to stiff peaks for maximum volume.
2. Gentle Handling: When folding the flour mixture into the egg whites, do so gently to maintain the airiness of the batter.
3. Timing is Key: Roll the cake while it’s still warm to prevent cracks and achieve a smooth spiral.
4. Chill the Frosting: Let the frosting chill slightly before spreading it to ensure it’s firm enough to hold its shape but still spreadable.

FAQ’s:

Can I use angel food cake mix instead of making the cacke from scratch?

Absolutely! You can use an angel food cake mix as a convenient alternative to making the cake from scratch. Just follow the instructions on the box to prepare the angel food cake batter. Most mixes will require just water, but be sure to check the package directions, and jump in at #6 in the instructions. 

Why do I need to sift the flour and sugar 3 times?

1. Volume: Sifting increases the volume of the flour and sugar by incorporating air. This is essential in angel food cake, which relies heavily on air for its rise and light texture, as it doesn’t contain any leavening agents like baking powder or baking soda.
2. Uniform Texture: The repetitive sifting process ensures that all the dry ingredients are thoroughly combined, resulting in a more uniform texture. This helps the cake to bake evenly and achieve the desired consistency.

Why does the cake need to be rolled while warm?

Rolling the cake while it is warm helps set the shape and prevents cracks. The cake is more pliable when warm, making it easier to roll without breaking.

How do I store the rolled cake?

Refrigerator: Store the assembled cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It should keep for 2-3 days.

Freezer: You can freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Other Recipes You Will Enjoy:

Soft Peppermint Sugar Cookies with Peppermint Glaze

Lavender Vanilla Cupcakes with Honey Lavender Buttercream

Caramel Pecan Pumpkin Cheesecake

Pecan Praline Cheesecake Recipe with Cinnamon Whipped Cream

Angel Roll Cake with Peppermint Cream Cheese Frosting

Angel food cake cream cheese frosting makes this peppermint roll cake irresistible! Light, fluffy, and festive, it’s perfect for holiday celebrations!

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Ingredients

  

Angel Roll Cake

• 1 1/4 cup cake flour
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups egg whites
• 1 1/2 tsp cream of tarter
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup granulated sugar

Peppermint Cream Cheese Frosting

• 8 oz full-fat cream cheese
• 1 1/2 cup heavy whipping cream
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• Optional: red food coloring

Instructions

 

Instructions for Angel Roll Cake:

• Sift the cake flour and 1/3 cup of sugar together 3 times.
• In your electric stand mixer using the whisk attachment, whip egg whites, salt and cream of tarter on high speed until soft peaks form.
• Turn the mixer down to medium speed and gradually add the 1 cup sugar and both extracts.
• Turn back onto high speed and let it whip until the egg whites have stiff, glossy peaks.
• Remove from electric mixer and using a whisk, gently whisk in the flour/sugar mixture until it is well incorporated. You do not want to be aggressive here, you can easily deflate the whipped egg whites: carefully swirl just until it looks like the powder is mixed in.
• Line a 15×10-inch jelly roll pan or a cookie sheet with parchment paper. Do NOT grease the pan.
• Carefully spread the batter evenly in the prepared pan, smoothing the top with a spatula.
• Bake for 15-20 minutes or until the cake is light golden brown and springs back when touched lightly. Do not overbake, as you want the cake to remain moist and pliable.
• While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
• Once baked, let it cool for 15 minutes, then invert cake onto the prepared towel. Peel off the parchment paper carefully.
• Starting from a short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in this rolled position, you can place in fridge for an hour or 2.

How to make Peppermint Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the cold cream cheese for a few minutes until it is smooth and creamy.
• Add the powdered sugar and vanilla and peppermint extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
• If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
• Turn the speed to high and whip the frosting until medium-stiff to stiff peaks form. Do not over whip the frosting.
• Optional: using red food coloring, color about a cup of the frosting red.

Assembly

• Carefully unroll the cooled cake. It may have a slight curve, which is normal.
• Evenly spread your peppermint cream cheese frosting over the entire cake with a rubber spatula. Alternate strips of red frosting with white frosting the long way if you are using coloring. Be gentle to avoid tearing the cake.
• Starting from the same short end, re-roll the cake without the towel this time. Do it gently to keep the frosting inside and maintain the shape.
• Lightly dust the top of the cake with powdered sugar for a decorative touch.
• Add crushed peppermint candies or other decorations as desired.

Notes

Tips for Perfecting Your Angel Roll Cake

1. Whip It Good: Ensure your egg whites are whipped to stiff peaks for maximum volume.
2. Gentle Handling: When folding the flour mixture into the egg whites, do so gently to maintain the airiness of the batter.
3. Timing is Key: Roll the cake while it’s still warm to prevent cracks and achieve a smooth spiral.
4. Chill the Frosting: Let the frosting chill slightly before spreading it to ensure it’s firm enough to hold its shape but still spreadable.

Keyword angel food cake, cookies, peppermint, sugar cookies, frosting, roll cake