There’s something magical about the festive twist of a peppermint-flavored dessert, and that’s exactly why the Candy Cane Peppermint Roll Recipe is a holiday game-changer. Its swirled red and white pattern not only looks stunning but also delivers that cool, refreshing taste you’ll want to enjoy again and again.
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Why You'll Love This Recipe
I fell in love with this Candy Cane Peppermint Roll Recipe the very first time I made it during a chilly winter afternoon. It’s the kind of dessert that steals the show at any holiday party, plus it’s easier to make than it looks!
- Visual Wow Factor: The candy cane stripe pattern creates a beautiful, festive look that’s perfect for holiday gatherings.
- Fluffy and Light: Made with whipped egg whites, the cake is light and airy—no dense holiday heaviness here.
- Refreshing Peppermint Flavor: The peppermint extract and crushed candy canes give it that classic, cooling holiday taste you’ll recognize and adore.
- Make-Ahead Friendly: You can prepare the cake a day in advance, and it keeps wonderfully in the fridge, letting flavors meld perfectly.
Ingredients & Why They Work
This recipe balances some everyday pantry staples with festive peppermint touches that truly elevate the whole roll. The combination of fluffy egg whites and cream cheese frosting makes it both light and indulgent.
- All-purpose flour: Provides structure but is combined with cornstarch for tenderness.
- Cornstarch: Keeps the cake delicate and soft, preventing it from getting rubbery.
- Baking powder: A little lift for the fluffiest cake possible.
- Kosher salt: Enhances all the subtle flavors.
- Egg whites: Whipped to glossy peaks, they’re the secret to the airy texture.
- Cream of tartar: Stabilizes egg whites and helps them hold volume.
- Granulated sugar: Sweetens the cake and helps stabilize the meringue.
- Peppermint extract: Adds the refreshing holiday flavor throughout.
- Red gel food coloring: For those iconic candy cane stripes—gel color keeps the batter from getting runny.
- Confectioners’ sugar: Creates a smooth and sweet frosting.
- Unsalted butter: Adds richness and helps the frosting’s creamy texture.
- Cream cheese: Balances sweetness and adds tang to the frosting.
- Crushed candy canes: Adds crunch and big peppermint flavor bursts in the frosting.
- Cooking spray and parchment paper: The perfect combo to keep your cake from sticking.
Make It Your Way
I like to tweak this Candy Cane Peppermint Roll Recipe depending on the occasion — sometimes adding a splash of vanilla to the frosting for balance or mixing in extra crushed candy canes on top for a festive crunch. Feel free to adjust the peppermint extract if you prefer a gentler flavor or a stronger kick!
- Dairy-Free Variation: Substitute dairy-free cream cheese and butter alternatives for a peppermint roll that everyone can enjoy.
- Extra Red Stripes: When I want a bolder look, I add more red food coloring and pipe thinner stripes — it makes the roll look as if it's straight out of a fancy bakery.
- Chocolate Peppermint: Adding a tablespoon of cocoa powder to the white batter creates a fun chocolate twist that pairs beautifully with the peppermint.
Step-by-Step: How I Make Candy Cane Peppermint Roll Recipe
Step 1: Prep Your Pan and Oven
First, I preheat my oven to 350°F and position the rack in the lower third — this ensures even baking without browning too quickly. I grease an 18" x 13" baking sheet thoroughly with cooking spray and then line it with parchment paper; this double layer of protection means the cake comes out perfectly every time without any sticking.
Step 2: Whisk Dry Ingredients Together
While the oven warms, I whisk the flour, cornstarch, baking powder, and kosher salt in a medium bowl. This step is simple but important — thoroughly mixing these dry ingredients helps the cake rise evenly and stay tender.
Step 3: Beat Egg Whites to Stiff Peaks
In my stand mixer fitted with the whisk attachment, I beat the egg whites and cream of tartar on medium speed until they start to thicken. Then, I slowly add the sugar—this slow addition is crucial for a stable meringue. I crank the speed up high and continue beating until the egg whites become glossy and hold stiff peaks. Just before finishing, I beat in the peppermint extract for that unmistakable festive note.
Step 4: Fold in the Dry Ingredients Gently
Using a rubber spatula, I carefully fold the dry mixture into the whipped egg whites. The trick here is gentle folding — you want to preserve all that air you whipped in. It’s tempting to rush, but slow and patient beats yield the fluffiest cake.
Step 5: Color and Divide the Batter
I then transfer a little over half the batter into a separate bowl to color it red with gel food coloring. I add a couple of drops at a time, folding gently until the shade reminds me of a classic candy cane red — bold but not super bright.
Step 6: Pipe the Stripes
This is the fun part! Using two piping bags with round tips, I pipe diagonal white lines about 1 inch apart on the parchment-lined sheet, then fill the spaces with the red batter. The batter’s a bit loose—especially the red—so I hold the piping tip just above the surface and slightly lift it at the end of each line to prevent drips.
Step 7: Bake and Cool
Bake the cake for 12 to 15 minutes until it pulls away from the sides and springs back when lightly touched in the center. Afterward, I let it cool for 5 minutes, then flip it gently onto a clean kitchen towel dusted with flour. I carefully peel off the parchment and immediately roll the cake up in the towel from a short end to form a spiral. Let it cool fully rolled for about an hour—that rolling step is key for a beautiful spiral later!
Step 8: Prepare the Peppermint Cream Cheese Frosting
While the cake is cooling, I whip together confectioners’ sugar, softened butter, and cream cheese until smooth. Then I blend in peppermint extract, a pinch of salt, and a small drop of red gel coloring to make the frosting blush pink. Finally, crushed candy canes get folded in gently for added texture and peppermint bursts.
Step 9: Frost and Roll
Once the cake has cooled, I unroll it carefully and spread the frosting evenly all over. Then I re-roll the cake tightly without the towel, dust off any excess flour with a pastry brush, and chill it for at least an hour to set. This makes slicing neat and clean — no frosting oozing everywhere!
Top Tip
Through my first few tries making this Candy Cane Peppermint Roll Recipe, I learned a few little tricks that really make a difference—helping your roll look sharp and taste amazing every single time.
- Piping Control: Hold the piping bag close but not touching the pan, and gently lift at the end of each line to avoid drips that blur your stripes.
- Rolling While Warm: Roll the cake into the towel while still warm to prevent cracks and retain moisture inside the spiral.
- Use Gel Food Coloring: These give more vibrant colors without thinning your batter like liquid colors can.
- Don’t Over-Frost: Spread frosting right before rolling to avoid cracking; too thick frosting makes rolling tougher.
How to Serve Candy Cane Peppermint Roll Recipe
Garnishes
I love adding a light dusting of powdered sugar on top and a sprinkle of extra crushed candy canes for crunch and sparkle. Sometimes fresh mint leaves make a cute colorful touch. These simple garnishes amp up the festive presentation without overpowering the peppermint flavor.
Side Dishes
This peppermint roll pairs beautifully with a cup of hot cocoa, mulled wine, or even just a simple plate of fresh berries. The lightness of the cake means it’s perfect as a sweet finish after a rich holiday meal.
Creative Ways to Present
For holiday parties, I love slicing the roll into pinwheel shapes and serving them on a lovely platter arranged like a wreath, garnished with candy canes and holly. Wrapping individual slices in festive cellophane bags makes charming edible gifts too!
Make Ahead and Storage
Storing Leftovers
I usually wrap leftovers tightly with plastic wrap and store them in the fridge. This recipe stays fresh and moist for up to 3 days, making it easy to enjoy over several sweet moments.
Freezing
Freezing works great too! I wrap the roll well in plastic wrap and then foil before freezing for up to 1 month. When ready to eat, thaw overnight in the fridge to keep that creamy texture intact.
Reheating
If you want your roll just a bit softer, I warm slices briefly in the microwave for about 10 to 15 seconds. This makes the frosting dreamily creamy but be careful not to melt it completely.
Frequently Asked Questions:
Absolutely! You can bake and fill the roll a day in advance, then keep it refrigerated. It actually tastes better once the flavors have married overnight.
Using gel food coloring prevents the batter from getting too runny, and piping slowly while holding the bag just above the parchment helps control the shape of the lines. Also, letting the batter settle a bit before baking helps maintain the pattern.
Gel food coloring is highly recommended because it adds vibrant color without affecting batter consistency. Liquid food coloring may thin the batter and cause the stripes to blend together.
You can absolutely make this by hand using a balloon whisk, but be prepared to put some elbow grease into whipping those egg whites to stiff peaks. A hand mixer works well too if you have one.
Final Thoughts
This Candy Cane Peppermint Roll Recipe holds a special place in my heart—not just because of its stunning look and holiday flavor, but also because it brings people together around the table. Giving this recipe a try will reward you with a delightful mix of fun, flavor, and festive spirit. Trust me, once you make it, you’ll find it perfectly at home as your new holiday tradition.
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Candy Cane Peppermint Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Candy Cane Roll is a festive and delightful dessert featuring a light peppermint-flavored sponge cake striped in red and white, rolled with a creamy peppermint cream cheese frosting mixed with crushed candy canes. Perfect for holiday celebrations, it combines a tender texture with refreshing minty sweetness.
Ingredients
Cake
- Cooking spray for greasing
- ¾ cup all-purpose flour (90 g), plus more for dusting
- 3 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 9 large egg whites
- ½ teaspoon cream of tartar
- 1 cup granulated sugar (200 g)
- 1 teaspoon peppermint extract
- 2 drops red gel food coloring (or more as needed)
Frosting
- 2 ½ cups confectioners’ sugar (283 g)
- ¾ cup unsalted butter, softened (1 ½ sticks)
- 1 (8-oz) package cream cheese, softened
- 1 teaspoon peppermint extract
- ¼ teaspoon kosher salt
- 1 small drop red gel food coloring
- ½ cup crushed candy canes
Instructions
- Preheat and Prepare Pan: Arrange a rack in the lower third of the oven and preheat to 350°. Grease an 18" x 13" baking sheet with cooking spray and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
- Beat Egg Whites: In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until starting to thicken. Gradually add granulated sugar while increasing speed to high. Continue beating until the mixture is glossy and stiff peaks form. Beat in the peppermint extract.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the egg white mixture until just combined, taking care not to deflate the batter.
- Divide and Color Batter: Transfer a little more than half the batter (about 350 g) into a medium bowl. Add red gel food coloring to this portion and gently fold until the desired red shade is reached.
- Pipe Stripes: Fit two piping bags with round tips and fill one with the white batter and the other with the red batter. Starting in a corner of the prepared pan, diagonally pipe white lines spaced 1 inch apart, then pipe red batter stripes in the spaces between. Hold the piping bag just above the tip and tilt upwards at the end of each line to prevent dripping.
- Bake: Bake the cake for 15 minutes or until it starts to pull away from the pan edges and springs back when pressed lightly in the center. Remove from the oven and cool for 5 minutes.
- Roll Cake: Lightly dust a clean kitchen towel with flour using a sieve. Invert the warm cake onto the towel, peel off the parchment, and starting at a short end, carefully and tightly roll the cake into a spiral using the towel. Let it cool completely for about 1 hour.
- Prepare Frosting: While the cake cools, beat the confectioners’ sugar, softened butter, and cream cheese in a large bowl with a paddle attachment on medium speed until smooth. Add peppermint extract and salt and mix until combined. Incorporate red food coloring for a light pink hue, then fold in crushed candy canes just until combined.
- Assemble Roll: Unroll the cooled cake and remove the towel. Place the cake on a cutting board or platter, spread the frosting evenly over the surface, then gently roll the cake back into a spiral.
- Finish and Store: Dust off any excess flour from the roll using a pastry brush. The cake can be made 1 day ahead and refrigerated until serving.
Notes
- Ensure egg whites are free of any yolk and the mixing bowl is clean and dry to achieve stiff peaks.
- Use gel food coloring to avoid altering the batter consistency.
- Piping the striped batter carefully helps create the classic candy cane look without colors mixing.
- Rolling the cake while still warm helps prevent cracking and ensures a tight spiral.
- Use a kitchen towel dusted with flour to avoid sticking when rolling the cake.
- Crushed candy canes add texture and festive flavor but can be omitted for a smoother frosting.
- Keep the cake refrigerated if made ahead to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 80 mg
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