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Candy Cane Roll Recipe

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★★★★★

4.6 from 90 reviews

This festive Candy Cane Roll is a delightful peppermint-flavored sponge cake with a striking red and white striped pattern, filled with a creamy peppermint cream cheese frosting and sprinkled with crushed candy canes. Perfect for holiday celebrations, this visually stunning and flavorful dessert combines a light, airy cake with a rich, tangy frosting for a memorable treat.

Ingredients

Scale

Cake Batter

  • 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) package cream cheese, softened
  • 1/4 tsp kosher salt
  • 1 small drop red gel food coloring
  • 1/2 cup crushed candy canes

Equipment

  • 2 piping bags
  • 2 (5/8” to 1/2”) round piping tips

Instructions

  1. Prepare Cake Batter: Arrange a rack in the lower third of your oven and preheat it to 350°F (175°C). Grease an 18″ x 13″ baking sheet with cooking spray and line the bottom with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
  3. 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 they begin to thicken. Gradually add the granulated sugar while increasing the speed to high, and continue beating until glossy stiff peaks form. Beat in the peppermint extract for flavor.
  4. Combine Batter: Gently fold the dry ingredients into the whipped egg white mixture using a rubber spatula, taking care not to deflate the batter.
  5. Color Batter: Transfer a little more than half of the batter (approximately 350 g) into a medium bowl. Add red gel food coloring to this portion and fold gently until an even red shade is reached. Leave the remaining batter white (about 250 g).
  6. Pipe Stripes: Fill two piping bags fitted with round tips with red and white batters respectively. Starting in a corner of the prepared baking sheet, pipe diagonal white lines spaced about 1 inch apart. Pipe red batter to fill the gaps between the white stripes, creating a candy cane striped pattern. Hold the piping bag just above the surface and turn the tip upward at row ends to prevent drips.
  7. Bake the Cake: Bake until the cake begins to pull away from the edges of the pan and a gentle press in the center leaves no indentation, about 12 to 15 minutes. Remove from the oven and let cool for 5 minutes.
  8. Roll the Cake: Lightly dust a clean kitchen towel with flour using a small sieve. Invert the warm cake onto the towel and carefully peel off the parchment paper. Using the towel, tightly roll the cake starting at a short end and let it cool completely rolled up for about 1 hour.
  9. Make Frosting: In a clean stand mixer bowl fitted with a paddle attachment, beat together the confectioners’ sugar, softened butter, and cream cheese at medium speed until smooth. Add peppermint extract and salt, and beat until fully combined. Tint the frosting light pink by adding a small drop of red gel food coloring. Finally, fold in the crushed candy canes.
  10. Assemble the Roll: Unroll the cooled cake and remove the kitchen towel. Spread the peppermint cream cheese frosting evenly over the surface. Carefully roll the cake back up into a tight spiral. Use a pastry brush to dust off any excess flour.
  11. Make Ahead Tip: The filled cake can be made one day in advance and kept refrigerated, allowing the flavors to meld beautifully before serving.

Notes

  • Be gentle when folding the dry ingredients into the egg whites to maintain the cake’s light texture.
  • Adjust the red gel food coloring gradually to reach your desired stripe intensity without overmixing.
  • Use a fine sieve to dust the towel with flour to prevent sticking but avoid excess flour on the cake.
  • Ensure the cake is warm but not hot when rolling to avoid cracks.
  • Keep the roll refrigerated if made in advance to maintain freshness.

Keywords: candy cane roll, peppermint roll cake, holiday dessert, cream cheese frosting, Christmas cake

Find it online: https://kitchenbyclara.com/candy-cane-roll-recipe/