The sweet aroma of peppermint hangs in the air as I slice into a vibrant Candy Cane Striped Cake, its layers revealing a festive swirl of red and white that never fails to capture attention. This dessert is more than just a feast for the eyes; it’s a delightful holiday indulgence that combines a fluffy cake roll with creamy peppermint frosting that feels like a warm hug on a chilly evening. The best part? This recipe is incredibly approachable, making it perfect for home bakers of all skill levels who want to impress family and friends without the stress. Whether you’re looking to elevate your holiday dessert table or simply treat yourself to something special, this candy cane roll is a joyous way to celebrate the season. Are you ready to spread some sweetness in your kitchen?
Why is the Candy Cane Roll a Must-Try?
Visual Delight: This Candy Cane Striped Cake is not only delicious but also a showstopper that will wow your holiday guests.
Festive Flavors: With a creamy peppermint frosting that brings a burst of fresh flavor, it perfectly captures the essence of the season.
Easy to Make: Surprisingly simple, even novice bakers can create this impressive dessert without stress, much like our Crescent Roll Ham or Cozy Breakfast Rolls.
Versatile Options: Want something different? Experiment with flavored extracts or colors for a personalized touch!
Perfect for Sharing: Slices of this cake are perfect for gatherings, making it a go-to dessert for festive celebrations.
Make Ahead Friendly: Prepare it a day in advance, ensuring your holiday festivities are stress-free and purely joyful!
Candy Cane Roll Ingredients
• Dive into this festive creation with these ingredients to make your Candy Cane Roll shine!
For the Cake
- All-Purpose Flour (90 g) – Provides structure and stability; substitute with gluten-free flour for a gluten-free version.
- Cornstarch (3 Tbsp) – Lightens the cake texture; no direct substitute, omit for a denser cake.
- Baking Powder (1/2 tsp) – Helps the cake rise; be sure it’s fresh for optimal lift.
- Kosher Salt (1/2 tsp) – Enhances flavor; table salt can be used, just reduce the amount.
- Large Egg Whites (9) – Essential for a light and airy cake; can substitute with aquafaba for a vegan option.
- Cream of Tartar (1/2 tsp) – Stabilizes egg whites for better texture; omit if necessary but may affect volume.
- Granulated Sugar (200 g) – Adds sweetness and aids in browning; can reduce slightly for less sweetness.
- Peppermint Extract (1 tsp) – Provides the primary flavor, perfect for a Candy Cane Roll; use vanilla extract for a different flavor profile.
- Red Gel Food Coloring – Adds festive color; adjust the amount to achieve your desired shade.
For the Frosting
- Confectioners’ Sugar (283 g) – Delivers sweetness and a smooth texture; can substitute with erythritol for lower-calorie frosting.
- Unsalted Butter (170 g) – Adds richness to frosting; substitute with vegan butter for a dairy-free option.
- Cream Cheese (1 pkg, 8-oz) – Contributes creaminess and tang; use dairy-free cream cheese for a vegan option.
- Kosher Salt (1/4 tsp) – Balances sweetness in frosting.
- Crushed Candy Canes (1/2 cup) – Adds texture and a festive crunch for that delightful holiday flair.
Step‑by‑Step Instructions for Candy Cane Roll
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper and lightly spray it with cooking spray. This will ensure that your Candy Cane Roll doesn’t stick, allowing for easy removal later. Set this prepared baking sheet aside as you move onto mixing your dry ingredients.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together 90 grams of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. The mixture should appear lighter in texture, which will help create a fluffy cake. This step is crucial for the Candy Cane Roll, as the right combination of dry ingredients sets the foundation for your cake’s structure.
Step 3: Beat Egg Whites
In a separate bowl, use an electric mixer to beat 9 large egg whites with 1/2 teaspoon of cream of tartar until stiff peaks form. This process typically takes about 5 to 7 minutes. The egg whites should be glossy and hold their shape firmly when the mixer is lifted. This light, airy mixture forms the heart of your Candy Cane Roll, so ensure you achieve the right consistency.
Step 4: Incorporate Sugar
With the mixer running, gradually add 200 grams of granulated sugar to the egg whites, continuing to beat on medium speed. This should take about 2-3 minutes. The mixture should become even fluffier and glossy. By folding in the sugar slowly, you maintain the stability of the egg whites, which is vital for the lightness of your Candy Cane Roll.
Step 5: Mix Wet and Dry Ingredients
Gently fold the dry ingredients and 1 teaspoon of peppermint extract into the egg white mixture using a spatula. Carefully combine until just incorporated, being cautious not to deflate the mixture. This step is essential for achieving the sweet, minty flavor and light texture of your Candy Cane Roll, creating a delightful balance between airy and sweet.
Step 6: Prepare Piping Bags
Prepare two piping bags: one filled with half of the batter (colored red with gel food coloring) and the other with the remaining batter (left plain). This will help create the festive striped effect. With a piping bag in each hand, you’ll create a stunning presentation for your Candy Cane Roll when piped into the baking sheet.
Step 7: Pipe the Batter
Starting at one end of the baking sheet, pipe the red and white batters in alternating stripes. Aim for even distribution to ensure a balanced design. Continue piping until the entire sheet is filled, taking care to create the vivid stripes that will give your Candy Cane Roll its signature look. This creative touch is what makes your dessert visually stunning!
Step 8: Bake the Cake
Place the filled baking sheet into the preheated oven and bake for about 12-15 minutes, or until the cake is lightly golden and springs back when touched. Keep a close eye on your cake for the perfect texture. The moment it comes out of the oven, you’ll want to roll it up immediately for the ideal Candy Cane Roll shape without cracks.
Step 9: Roll the Cake
Once baked, carefully invert the cake onto a clean, damp kitchen towel. Peel off the parchment paper and roll the cake up in the towel, starting from one short end. This step helps maintain the shape while cooling, ensuring a smooth roll that’s perfect for your Candy Cane Roll. Let it cool completely in this rolled position to set its form.
Step 10: Prepare the Frosting
While the cake cools, prepare your frosting by creaming together 170 grams of unsalted butter and 8 ounces of cream cheese in a bowl until smooth. Gradually add 283 grams of confectioners’ sugar and a 1/4 teaspoon of kosher salt, mixing until creamy. You’ll want this rich frosting to be ready for your chilled Candy Cane Roll, enhancing its festive charm.
Step 11: Assemble the Candy Cane Roll
Once the cake is completely cool, unroll it gently from the kitchen towel. Spread the creamy frosting evenly over the surface. Sprinkle 1/2 cup of crushed candy canes on top for texture and that festive crunch. Carefully roll the cake back up without the towel now, creating a delightful Candy Cane Roll full of sweet surprises.
Step 12: Chill and Serve
After rolling, place your beautiful Candy Cane Roll in the refrigerator to chill for at least 30 minutes. This helps to set the frosting and ensures clean slices when cutting. Once chilled, slice and serve it beautifully on a platter. Each slice will reveal the festive swirls, making it a perfect centerpiece for your holiday dessert table!
Expert Tips for Candy Cane Roll
- Fresh Eggs: Always use egg whites free of yolk for maximum volume, ensuring a light and fluffy cake.
- Warm Rolling: Roll the cake while it’s still warm to prevent cracking and achieve a beautiful shape for your Candy Cane Roll.
- Consistent Piping: Use a steady hand when piping the batter; this will ensure even stripes for that eye-catching look.
- Smooth Finish: A bench scraper works wonders to create a smooth layer of frosting, giving your Candy Cane Roll a professional touch.
- Avoid Overmixing: Be gentle when combining the batter to maintain the airy texture, crucial for a perfect final product.
Candy Cane Roll Variations & Substitutions
Feel free to take this festive recipe and make it your own with exciting variations!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake that everyone can enjoy. Baking can cater to all types of eaters!
- Vegan: Swap egg whites for aquafaba and use vegan butter and cream cheese for a plant-based delight. Your friends won’t believe it’s vegan!
- Lower Sugar: Substitute granulated sugar with coconut sugar or reduce the amount for a lighter version while maintaining sweetness.
- Different Extracts: Instead of peppermint extract, try almond or vanilla for a unique flavor twist that still feels festive. Imagine the crisp taste of almond paired with the soft cake roll!
- Color Variations: Use green gel food coloring in addition to red for a fun twist on the classic candy cane theme, creating a minty green holiday dessert. Perhaps a cheerful color palette for all your gatherings?
- Swirls of Flavor: Swirl in chocolate ganache into the batter before baking for a decadent chocolate peppermint cake. It’s a delightful surprise in every slice!
- Extra Crunch: Add finely chopped nuts or additional crushed candy canes into the frosting for a delightful textural element and an extra festive touch.
- Heated Options: Spice things up with a pinch of cayenne pepper in the frosting for a subtly warm kick that pairs beautifully with the sweetness.
Whether you decide to go with a twist or keep it traditional, it’s all about expressing your creativity—much like making our fabulous Crescent Breakfast Roll while enjoying the season. Happy baking!
How to Store and Freeze Candy Cane Roll
Fridge: Store leftover Candy Cane Roll in an airtight container in the refrigerator for up to 3 days. Enjoy fresh slices for the best flavor and texture.
Freezer: If you plan to keep it longer, wrap the cake tightly in plastic wrap and aluminum foil before freezing. It can last up to 2 months in the freezer.
Thawing: To thaw, place the frozen Candy Cane Roll in the refrigerator overnight before serving. This method helps preserve its moistness and flavor.
Reheating: For a warm treat, gently microwave a slice for 10-15 seconds. This will revive the cake’s fluffiness and melt the frosting slightly for a delightful taste!
What to Serve with Candy Cane Striped Cake
Bring the festive spirit to your holiday table with perfectly paired delights that enhance the magic of each slice.
Hot Cocoa: A warm cup of rich hot cocoa brings cozy flavors that harmonize beautifully with the minty notes of the cake. The chocolatey richness balances the light peppermint for a comforting treat.
Vanilla Ice Cream: Creamy vanilla ice cream serves as a delightful contrast to the cake’s fluffy texture. The sweetness of the ice cream amplifies the peppermint flavor, making every bite a holiday celebration.
Whipped Cream: Light, airy whipped cream adds a soft texture that complements the cake’s visual appeal. A dollop on top not only enhances the festive look but also adds a creamy richness to each slice.
Peppermint Tea: A cup of warm peppermint tea brings a refreshing element to your dessert experience. Its gentle herbal notes harmonize perfectly with the candy cane flavors, creating a soothing ending to your meal.
Cranberry Sauce: The tartness of homemade cranberry sauce offers a delightful contrast to the sweet layers of the cake. The fruity brightness elevates the holiday experience, making it a delectable addition to your spread.
Festive Fruit Salad: A colorful fruit salad brings freshness and a burst of flavors to your dessert table. Seasonal fruits like pomegranates, oranges, and apples add a vibrant touch that balances the sweetness of the cake beautifully.
Spiced Apple Cider: Warm spiced apple cider provides a delightful blend of flavors with hints of cinnamon and cloves. This comforting drink perfectly aligns with the festive theme, making your holiday dessert even more enjoyable.
Chocolate Dipped Pretzels: The salty crunch of chocolate-dipped pretzels adds a fun texture to your dessert experience. The combination of sweet and salty compliments the cake’s minty sweetness, making for an irresistible pairing.
These accompaniments will elevate your Candy Cane Striped Cake to new heights, making it the star of your holiday gatherings!
Make Ahead Options
These Candy Cane Striped Cakes are perfect for busy home cooks looking to simplify their holiday baking! You can prepare the cake rolls up to 24 hours in advance by baking and rolling them, then wrapping tightly in plastic wrap to prevent drying out. For the frosting, it can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply frost the rolled cake, sprinkle with crushed candy canes, and refrigerate for about 30 minutes for optimal slicing. This advance prep not only saves time but ensures your Candy Cane Roll remains just as delicious and festive when you’re ready to share it with loved ones!
Candy Cane Roll Recipe FAQs
How do I choose the right peppermint extract?
The ideal peppermint extract should have a strong, natural flavor without any artificial aftertaste. Look for pure peppermint extract in a dark glass bottle. This ensures that the extract maintains its quality and flavor. Be sure to shake the bottle before using, as separation can occur.
What’s the best way to store leftover Candy Cane Roll?
Store any leftover Candy Cane Roll in an airtight container in the refrigerator for up to 3 days. This helps maintain moisture and texture. It’s best enjoyed fresh, but if you find yourself with leftovers, simply slice and enjoy it straight from the fridge or let it come to room temperature for a short while.
Can I freeze Candy Cane Roll? How?
Absolutely! To freeze your Candy Cane Roll, first wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. This double protection ensures freshness for up to 2 months. When you’re ready to enjoy it again, transfer the roll to the refrigerator overnight to thaw while still wrapped, retaining its moisture and flavor.
What if my cake cracks while rolling?
No worries! If your Candy Cane Roll cracks, it may have been rolled too tightly, or the cake was too cool. To remedy this, simply omit the towel and use a bit of frosting to patch the crack after frosting the roll. Alternatively, embrace the imperfections; sometimes, a little crack tells a story of a baking adventure!
Is there a vegan option for this recipe?
Yes, you can make a delightful vegan version of the Candy Cane Roll! Substitute the large egg whites with aquafaba (the liquid from a can of chickpeas) for a light texture. Use vegan butter in the frosting and dairy-free cream cheese, ensuring all ingredients align with your dietary needs while still delivering that festive flavor.
Candy Cane Roll: A Festive Slice of Holiday Joy
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
- In a large mixing bowl, whisk together 90 grams of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt.
- In a separate bowl, beat 9 large egg whites with 1/2 teaspoon of cream of tartar until stiff peaks form.
- Gradually add 200 grams of granulated sugar to the egg whites, continuing to beat on medium speed until fluffy and glossy.
- Gently fold the dry ingredients and 1 teaspoon of peppermint extract into the egg white mixture using a spatula.
- Prepare two piping bags: one filled with half of the batter (colored red with gel food coloring) and the other with the remaining batter (left plain).
- Pipe the red and white batters in alternating stripes onto the baking sheet.
- Bake for about 12-15 minutes or until the cake is lightly golden and springs back when touched.
- Invert the cake onto a clean, damp kitchen towel, peel off the parchment paper, and roll the cake up in the towel to cool.
- In a bowl, cream together 170 grams of unsalted butter and 8 ounces of cream cheese until smooth. Gradually add 283 grams of confectioners’ sugar and 1/4 teaspoon of kosher salt.
- Once the cake is cool, unroll it gently and spread the creamy frosting evenly over the surface. Sprinkle 1/2 cup of crushed candy canes on top.
- Carefully roll the cake back up without the towel and place the Candy Cane Roll in the refrigerator to chill for at least 30 minutes.
