Name: Candy Cane Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 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; 2 1/2 cups (283 g) confectioners’ sugar; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 (8-oz) package cream cheese, softened; 1/4 tsp kosher salt; 1 small drop red gel food coloring; 1/2 cup crushed candy canes; 2 piping bags; 2 (5/8” to 1/2”) round piping tips

Introduction

This Candy Cane Roll is a festive and delicious dessert perfect for the holiday season. Light, fluffy cake layers striped like a candy cane are filled with creamy peppermint frosting and crushed candy canes for extra crunch. It’s as beautiful as it is tasty, making it a show-stopping centerpiece for any celebration.

A bright red and white swirled cake roll with four visible layers: two red sponge cake layers alternating with two creamy white and light pink filling layers inside, creating a spiral pattern from the center outwards. The outside layer shows evenly spaced thick white stripes over the red cake. The roll is on a white marbled tray, surrounded by whole and broken red-and-white striped candy canes and small candy pieces scattered around. The cake slice is placed in front of the roll, showing the detailed swirl inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray

3/4 c. (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 c. (200 g) granulated sugar

1 tsp. peppermint extract

2 drops (or more) red gel food coloring

2 1/2 c. (283 g) confectioners’ sugar

3/4 c. (1 1/2 sticks) unsalted butter, softened

1 (8-oz.) pkg. cream cheese, softened

1/4 tsp. kosher salt

1 small drop red gel food coloring

1/2 c. crushed candy canes

2 piping bags

2 (5/8” to 1/2″) round tips

Instructions

Step 1: Arrange a rack in the lower third of your 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 flour, cornstarch, baking powder, and salt until well combined.

Step 3: Using a stand mixer with the whisk attachment, beat egg whites and cream of tartar on medium speed until they begin to thicken. Gradually add granulated sugar, then increase speed to high and beat until stiff, glossy peaks form. Stir in peppermint extract.

Step 4: Gently fold the dry ingredients into the egg white mixture using a rubber spatula to keep the batter light and airy.

Step 5: Transfer a bit more than half of the batter (about 350 g) to a medium bowl and add red gel food coloring. Fold gently until the batter reaches your desired red shade.

Step 6: Fill two piping bags fitted with round tips—one with the white batter and one with the red batter. Starting in a corner of the baking sheet, pipe diagonal white lines spaced about 1 inch apart. Fill the gaps with the red batter, piping carefully to avoid dripping.

Step 7: Bake for 12 to 15 minutes or until the cake begins to pull from the pan edges and springs back when lightly pressed. Let cool for 5 minutes.

Step 8: Dust a clean kitchen towel with flour and carefully turn the warm cake onto the towel, removing the parchment. Starting at a short end, roll the cake tightly into a spiral with the towel inside. Let cool completely, about 1 hour.

Step 9: For the frosting, beat confectioners’ sugar, butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then mix until combined. Add a small drop of red food coloring to create a light pink hue, and fold in crushed candy canes.

Step 10: Unroll the cooled cake and peel away the kitchen towel. Spread the frosting evenly over the cake, then carefully roll it back into a spiral. Use a pastry brush to remove any excess flour.

Tips & Variations

For extra peppermint flavor, add a bit more peppermint extract to the frosting or sprinkle crushed candy canes inside the filling.

If you don’t have red gel food coloring, use a natural beet juice concentrate or skip the coloring for a white roll.

Use a slightly smaller tip if your lines bleed together; piping slowly will also help maintain clean stripes.

Make sure the egg whites are at room temperature for better volume.

FAQs

Can I make the cake without a stand mixer?

Yes, but whipping the egg whites by hand will take more time and effort. Use a large whisk and beat vigorously until stiff peaks form.

How do I prevent the red batter from bleeding into the white lines?

Pipe the white lines first, then allow them to settle for a few seconds before piping the red batter in between. Keep the consistency of the red batter slightly thicker if possible and pipe carefully close to the surface.