Introduction

This Candy Cane Roll is a festive and visually stunning dessert perfect for the holiday season. Featuring a light peppermint-flavored sponge cake with vibrant red and white stripes, it is filled with a creamy peppermint cream cheese frosting studded with crushed candy canes. Delight your guests with this sweet and refreshing treat!

A festive red and white rolled cake sits on a white marbled surface, showing multiple layers of bright red and white sponge cake tightly rolled with a creamy light pink filling swirled inside. The outer layer has alternating diagonal stripes of red and white, matching the swirls inside the sliced piece that lies in front. Around the cake, there are broken pieces of red and white candy canes scattered, as well as some whole candy canes in the background, adding a sweet holiday touch. The texture of the cake looks soft and moist with a smooth creamy filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:

Cooking spray

3/4 cup (90 g) all-purpose flour, 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 (200 g) granulated sugar

1 tsp peppermint extract
2 drops (or more) red gel food coloring

Frosting:

2 1/2 cups (283 g) confectioners’ sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 (8-oz) pkg 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

Equipment needed:

2 piping bags

2 (5/8” to 1/2″) round tips

Instructions

Step 1: Arrange a rack in the lower third of the oven and preheat to 350°F (175°C). Grease an 18″ x 13″ baking sheet with cooking spray and line the bottom with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 3: 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 they start to thicken. Slowly add the granulated sugar, then increase speed to high and beat until glossy stiff peaks form. Beat in the peppermint extract.
Step 4: Gently fold the dry ingredients into the egg white mixture using a rubber spatula.
Step 5: Transfer a bit more than half of the batter to a medium bowl (about 350 g for the red batter and 250 g for the white). Add red food coloring to the batter in the medium bowl and gently fold until evenly combined, adding more coloring to reach the desired red shade.

Step 6: Divide the batters between two piping bags fitted with round tips. Starting in a corner of the baking sheet, pipe diagonal white lines spaced about 1 inch apart. Then pipe the red batter between each white line, filling all gaps. Hold the piping bag just above the tip and lift the tip at the end of each line to avoid drips.
Step 7: Bake until the cake pulls away from the pan edges and springs back when pressed, about 12 to 15 minutes. Let cool for 5 minutes in the pan.
Step 8: Lightly dust a clean kitchen towel with flour using a sieve. Turn the warm cake onto the towel, peel off the parchment, and starting at a short end, roll the cake tightly into a spiral using the towel. Let cool completely for about 1 hour.

Step 9: While the cake cools, prepare the frosting. In the large bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then beat until combined. Add a small drop of red food coloring and beat until the frosting is a light pink shade. Fold in the crushed candy canes.
Step 10: Unroll the cooled cake and remove the towel. Spread the frosting evenly over the cake, then carefully roll it back into a spiral. Use a pastry brush to dust off any excess flour from the surface.

Tips & Variations

Use gel food coloring to achieve vibrant stripes without thinning the batter.

If you don’t have cream of tartar, replace with an equal amount of lemon juice or white vinegar to stabilize egg whites.
Swap peppermint extract for vanilla or almond extract for a different flavor twist.
For a chocolate peppermint version, add 2 Tbsp cocoa powder to the dry ingredients and reduce the flour slightly.

Crushed candy canes in the frosting add festive crunch and extra peppermint flavor—feel free to adjust the amount to taste.

Storage

Store the filled cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 1 day. To serve, allow it to come to room temperature for about 15-20 minutes for the best texture and flavor. This dessert is best enjoyed fresh and does not freeze well due to the cream cheese frosting.

How to Serve

A red and white striped cake roll is placed on a white marbled surface, lying diagonally with three round slices cut and arranged beside it. The rolled cake shows two clear layers: a bright red sponge layer spiraled with a creamy, pale pink frosting layer in the center. Small pieces of crushed peppermint candy in red and white are scattered around the cake roll, adding a festive touch. The texture of the cake looks soft and fluffy, while the frosting appears smooth and creamy, creating a nice contrast against the bright red and white stripes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can bake the cake and roll it up without frosting it up to one day in advance. Keep it wrapped tightly in foil or plastic wrap at room temperature. Add the frosting and final roll just before serving.

What if I don’t have piping bags or tips?

You can spread the batter in layers with a spatula and swirl the colors gently for a marbled effect, but you won’t get the signature candy cane stripes. Using a plastic sandwich bag with a small corner cut off can also work as a makeshift piping bag.