Candy Cane Roll is a festive delight that brings the holiday spirit to your table. This peppermint-flavored meringue cake features striking red and white stripes, rolled together with a creamy peppermint-infused cream cheese frosting and sprinkled with crushed candy canes. Perfect for holiday celebrations, this dessert is not only visually appealing but also a delightful treat that combines a tender sponge with a luscious minty icing.

Why You’ll Love This Candy Cane Roll

This Candy Cane Roll is irresistible for several reasons. First, it’s a visually stunning addition to any holiday table, thanks to its vibrant colors. Second, the combination of light meringue cake and creamy frosting creates a delightful texture. Third, it’s a unique twist on traditional desserts, making it a standout. Fourth, it’s a fantastic conversation starter at gatherings. Fifth, it offers a burst of peppermint flavor, creating a festive mood. You can also enjoy it as a Candy Cane Dessert or as a Holiday Candy Roll. With a vegetarian diet option, it caters to various dietary preferences.

Ingredients for Candy Cane Roll

Gather these items:

Cooking spray, for greasing
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 tsp peppermint extract
1/4 tsp kosher salt
1 small drop red gel food coloring
1/2 cup crushed candy canes

How to Make Candy Cane Roll Step-by-Step

Step 1: 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 to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until well combined.
Step 3: Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Gradually add granulated sugar while continuing to beat. Increase speed to high and beat until the mixture is glossy and stiff peaks form. Stir in the peppermint extract.
Step 4: Gently fold the dry flour mixture into the egg white batter using a rubber spatula until combined, taking care to maintain the airy texture.
Step 5: Transfer a little more than half of the batter (about 350 g) into a separate medium bowl. Add red gel food coloring and fold gently until you achieve a bright red shade. Leave the remaining batter white (about 250 g).
Step 6: Fit two piping bags with 5/8” to 1/2” round tips and fill one with the white batter and the other with the red. Starting at a corner, pipe diagonal white stripes spaced about 1 inch apart across the prepared baking sheet. Pipe red batter in between the white stripes, filling completely.
Step 7: Bake the cake for 12 to 15 minutes, or until it starts to pull away from the pan edges and a gentle press in the center leaves no indentation. Remove from oven and let rest for 5 minutes.
Step 8: Lightly dust a clean kitchen towel with flour using a sieve. Turn the warm cake onto the towel and carefully peel off the parchment paper. Starting from a short end, roll the cake tightly into a spiral inside the towel. Allow to cool completely for about 1 hour.
Step 9: In the large bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then mix until fully combined. Add a small drop of red food coloring and beat until the frosting becomes a light pink color. Fold in crushed candy canes until just combined.
Step 10: Unroll the cooled cake carefully and remove the kitchen towel. Spread the peppermint cream cheese frosting evenly all over the cake surface. Roll the cake back into a tight spiral.
Step 11: Use a pastry brush to dust off any excess flour from the outer surface of the roll. The filled cake can be made up to 1 day in advance and kept refrigerated until ready to serve.

Pro Tips for the Perfect Candy Cane Roll

Keep these in mind:

This light and fluffy dessert combines a tender sponge with a luscious, minty icing.
Perfect for holiday celebrations.
To enhance the flavor, consider adding more peppermint extract to the frosting.

Best Ways to Serve Candy Cane Roll

Serve your Candy Cane Roll with a dusting of powdered sugar for an elegant touch. Pair it with a scoop of vanilla ice cream for a delightful contrast. You can also slice it into smaller pieces and present it on a festive platter as a Christmas Candy Cane Cake.

How to Store and Reheat Candy Cane Roll

Store the Candy Cane Roll in an airtight container in the refrigerator for up to a week. If you want to enjoy it later, you can freeze individual slices. Simply wrap them tightly in plastic wrap and aluminum foil. When ready to enjoy, simply thaw in the fridge overnight.

Frequently Asked Questions About Candy Cane Roll

What is a Candy Cane Roll?

A Candy Cane Roll is a festive dessert that features a peppermint-flavored cake rolled with cream cheese frosting and decorated with crushed candy canes. It’s perfect for holiday gatherings and celebrations.

Can I make Candy Cane Roll ahead of time?

Yes, you can prepare the Candy Cane Roll a day in advance. Just keep it refrigerated until you’re ready to serve. This makes it an ideal option for busy holiday schedules.

How do I avoid common mistakes with Candy Cane Roll?

To avoid common mistakes, ensure that you beat the egg whites to stiff peaks and fold in the dry ingredients gently to maintain the airiness of the batter. This ensures a light and fluffy texture.

Variations of Candy Cane Roll You Can Try

Consider adding chocolate chips to the cream cheese filling for a rich twist. You can also experiment with different extracts like vanilla or almond for a unique flavor. Another option is to make mini Candy Cane Rolls for individual servings at parties.

Delightful Candy Cane Roll: A Festive Holiday Treat

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This festive Candy Cane Roll is a delightful peppermint-flavored meringue cake featuring striking red and white stripes, rolled with a creamy peppermint-infused cream cheese frosting and sprinkled with crushed candy canes. Perfect for holiday celebrations.

Author: Olivia
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cooking spray, for greasing
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 tsp peppermint extract
1/4 tsp kosher salt
1 small drop red gel food coloring
1/2 cup crushed candy canes

Cook Mode Prevent your screen from going dark

Instructions

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 to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until well combined.
Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Gradually add granulated sugar while continuing to beat. Increase speed to high and beat until the mixture is glossy and stiff peaks form. Stir in the peppermint extract.
Gently fold the dry flour mixture into the egg white batter using a rubber spatula until combined, taking care to maintain the airy texture.
Transfer a little more than half of the batter (about 350 g) into a separate medium bowl. Add red gel food coloring and fold gently until you achieve a bright red shade. Leave the remaining batter white (about 250 g).
Fit two piping bags with 5/8” to 1/2” round tips and fill one with the white batter and the other with the red. Starting at a corner, pipe diagonal white stripes spaced about 1 inch apart across the prepared baking sheet. Pipe red batter in between the white stripes, filling completely.
Bake the cake for 12 to 15 minutes, or until it starts to pull away from the pan edges and a gentle press in the center leaves no indentation. Remove from oven and let rest for 5 minutes.
Lightly dust a clean kitchen towel with flour using a sieve. Turn the warm cake onto the towel and carefully peel off the parchment paper. Starting from a short end, roll the cake tightly into a spiral inside the towel. Allow to cool completely for about 1 hour.
In the large bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, then mix until fully combined. Add a small drop of red food coloring and beat until the frosting becomes a light pink color. Fold in crushed candy canes until just combined.
Unroll the cooled cake carefully and remove the kitchen towel. Spread the peppermint cream cheese frosting evenly all over the cake surface. Roll the cake back into a tight spiral.
Use a pastry brush to dust off any excess flour from the outer surface of the roll. The filled cake can be made up to 1 day in advance and kept refrigerated until ready to serve.