Name: Candy Cane Peppermint Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: Cooking spray for greasing; 3/4 cup all-purpose flour (90 g), plus more for dusting; 3 Tbsp cornstarch; 1/2 tsp baking powder; 1/2 tsp kosher salt; 9 large egg whites; 1/2 tsp cream of tartar; 1 cup granulated sugar (200 g); 1 tsp peppermint extract; 2 drops red gel food coloring (or more as needed); 2 1/2 cups confectioners’ sugar (283 g); 3/4 cup unsalted butter, softened (1 1/2 sticks); 1 (8-oz) package cream cheese, softened; 1 tsp peppermint extract; 1/4 tsp kosher salt; 1 small drop red gel food coloring; 1/2 cup crushed candy canes

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.

A red and white swirled roll cake is placed on a white marbled surface, with layers of soft red and white sponge cake spiraled tightly around a pale pink creamy filling. The cake shows three visible broad red sponge layers alternating with three white layers, all wrapped around the pink filling in the middle. Next to the roll cake lies a thick slice showing the same color pattern clearly. Around the cake are broken pieces of red and white peppermint candy and several whole candy canes with red and white stripes, adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Peppermint Roll Recipe
Top Tip
How to Serve Candy Cane Peppermint Roll Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Peppermint Roll Recipe

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.

The image shows a peppermint roll cake with a spiral pattern. The cake has two main layers: bright red sponge cake and white cream filling in the middle, rolled to form a swirl visible in the three round slices and the larger roll. The surface of the cake roll has diagonal red and white stripes. Small pieces of crushed peppermint candy are scattered around on a white marbled surface. The textures show the cake as soft and smooth, while the cream is creamy and light. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour dusted lightly on the surface, a few tablespoons of fine white cornstarch in a small white ceramic bowl, a half teaspoon of baking powder in a small white bowl, a small pile of kosher salt on the marble, nine large whole uncracked brown eggs arranged neatly in a row, a small white bowl with fine granulated sugar, a tiny white bowl containing clear peppermint extract, a small white bowl with bright red gel food coloring, a small white bowl filled with smooth softened unsalted butter, a small mound of softened cream cheese on white ceramic plate, confectioners’ sugar in a separate small white ceramic bowl, and a small white bowl holding crushed candy canes with red and white candy pieces visible — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make the Candy Cane Peppermint Roll Recipe ahead of time?

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.

What’s the key to getting the stripes neat and distinct?

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.

Can I use liquid food coloring instead of gel?

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.

What if I don’t have a stand mixer?

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.