Candy Cane Roll: A Festive Slice of Holiday Joy

The Candy Cane Roll is a delightful holiday dessert featuring vibrant red and white layers with creamy peppermint frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Chilling Time 30

Total Time 1 15

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

90 g All-Purpose Flour Provides structure and stability; substitute with gluten-free flour for a gluten-free version.
3 Tbsp Cornstarch Lightens the cake texture; no direct substitute, omit for a denser cake.
1/2 tsp Baking Powder Helps the cake rise; be sure it's fresh for optimal lift.
1/2 tsp Kosher Salt Enhances flavor; table salt can be used, just reduce the amount.
9 Large Egg Whites Essential for a light and airy cake; can substitute with aquafaba for a vegan option.
1/2 tsp Cream of Tartar Stabilizes egg whites for better texture; omit if necessary but may affect volume.
200 g Granulated Sugar Adds sweetness and aids in browning; can reduce slightly for less sweetness.
1 tsp Peppermint Extract 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

283 g Confectioners’ Sugar Delivers sweetness and a smooth texture; can substitute with erythritol for lower-calorie frosting.
170 g Unsalted Butter Adds richness to frosting; substitute with vegan butter for a dairy-free option.
1 pkg (8-oz) Cream Cheese Contributes creaminess and tang; use dairy-free cream cheese for a vegan option.
1/4 tsp Kosher Salt Balances sweetness in frosting.
1/2 cup Crushed Candy Canes Adds texture and a festive crunch for that delightful holiday flair.

Equipment

Oven
mixing bowls
electric mixer
Piping bags
Baking sheet
parchment paper
Spatula
Kitchen towel

Method

Step-by-Step Instructions

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.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cake tightly and freeze for up to 2 months.

Tried this recipe?

Let us know how it was!