Name: Candy Cane Roll Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 30 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 red gel food coloring (or more as needed); 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

There’s something so magical about a festive treat that looks as delightful as it tastes, and this Candy Cane Roll Cake Recipe fits the bill perfectly. The swirled red and white stripes combined with that cool peppermint kick make this cake a holiday favorite you’ll want to bake over and over again.

A candy cane roll cake is shown on a white rectangular tray set on a white marbled surface. The cake has a total of two visible layers spiraled inside: bright red soft cake alternating with a pale pink creamy filling that looks smooth and thick. The outer layer is a striped pattern of red cake and thin white cream lines. The cake is rolled tightly with a neat swirl, and one thick slice is cut and laid flat in front, showing the red and pink spiral layers clearly. Around the tray are broken pieces of red and white peppermint candy and whole twisted red and white candy canes. The scene gives a festive and fresh look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Roll Cake Recipe
Top Tip
How to Serve Candy Cane Roll Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Roll Cake Recipe

Why You'll Love This Recipe

Honestly, rolling up a cake might seem intimidating until you try this Candy Cane Roll Cake Recipe. I love how the balance of peppermint and creamy frosting creates a festive flavor that’s never overwhelming but always impressive. It’s the perfect centerpiece for your holiday dessert table.

Striking visual appeal: The red and white stripes make it look like a giant candy cane, and it’s easier to achieve than you might think.
Light & fluffy texture: The meringue-style egg whites create a delicate sponge that feels like a cloud in every bite.
Peppermint punch: The frosting is infused with just the right amount of peppermint extract, paired with crunch from crushed candy canes for delightful texture.
Make-ahead friendly: You can prepare it a day in advance, which makes holiday hosting much more relaxed.

The image shows a dessert roll with three slices and the rest of the roll on a white marbled surface. The roll has two visible layers on the outside: a smooth, bright red layer spiraled with a creamy white layer. Inside, the slices reveal a swirl pattern of bright red sponge cake and light pink cream filling. Small pieces of crushed peppermint candy are scattered around the roll and slices, adding a festive touch. The texture of the red cake looks soft and spongy, while the cream feels smooth and creamy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about combining simple, classic ingredients that create something extraordinary together. The custardy egg whites and flour make a soft rollable sponge, while the peppermint elements tie everything into that holiday vibe. Using gel food coloring helps keep the colors vibrant without watering down your batter.

Flat lay of a small mound of all-purpose flour, a small mound of cornstarch, a small white ceramic bowl of baking powder, a small white ceramic bowl of kosher salt, nine whole brown eggs with clean shells arranged neatly, a small white ceramic bowl of cream of tartar, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl of peppermint extract, a tiny drop of red gel food coloring on a white ceramic plate, a small mound of confectioners’ sugar, a slab of unsalted butter softened on a simple white ceramic dish, a portion of cream cheese softened on a white ceramic plate, a small white ceramic bowl of crushed candy canes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but with cornstarch to keep the sponge tender and light.
Cornstarch: Helps soften the cake and prevent toughness in the crumb.
Baking powder: Adds a slight lift for a nicely risen, springy texture.
Egg whites: Beaten to stiff peaks, they give the cake its light, airy quality.
Cream of tartar: Stabilizes those egg whites so you get maximum volume and hold.
Granulated sugar: Sweetens while helping the egg whites maintain structure.
Peppermint extract: The star flavor here — pure peppermint works best for that classic holiday zing.
Red gel food coloring: Gives a brilliant red hue without making the batter too thin.
Confectioners’ sugar: Powers the frosting’s sweetness and smooth texture.
Unsalted butter: Makes the frosting creamy; room temperature butter blends better.
Cream cheese: Adds tang and richness to balance the peppermint and sugar.
Kosher salt: Enhances all the flavors and cuts through sweetness.
Crushed candy canes: For crunch and that unmistakable festive finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Candy Cane Roll Cake Recipe is how easy it is to personalize. I sometimes swap out peppermint extract for vanilla or add a sprinkle of mini chocolate chips into the frosting for an extra surprise. Don’t shy away from making it your signature holiday treat!

Variation: I once made a chocolate version by adding a tablespoon of cocoa powder to the dry mix — the peppermint still shined through beautifully!
Dietary tweak: You can substitute cornstarch with arrowroot powder for a gluten-free twist but watch the texture closely.
Dressing it up: Try swirling crushed candy canes through the cake batter before baking to add festive crunch inside the roll.

Step-by-Step: How I Make Candy Cane Roll Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and arranging a rack in the lower third—this promotes even baking. Grease your 18" x 13" baking sheet with cooking spray and then line it with parchment paper for an easy release. Trust me, this little trick means no tears peeling the cake off later!

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. This ensures even distribution and prevents lumps. Having those dry ingredients ready makes folding them in a breeze.

Step 3: Beat Egg Whites to Perfection

Using a stand mixer with the whisk attachment, beat your egg whites and cream of tartar on medium speed until they thicken. Slowly add granulated sugar as you amp up to high speed, and keep beating until glossy stiff peaks form. This step is key — it’s what gives the cake its lift and airy texture. Lastly, fold in the peppermint extract gently.

Step 4: Divide & Color Your Batter

Gently fold the dry ingredients into your whipped egg whites until just combined. Then scoop a little more than half into a separate bowl and add red gel food coloring. Fold carefully to keep the batter light; add coloring until you get that classic bright candy cane shade.

Step 5: Pipe the Stripes

Put each batter into separate piping bags fitted with round tips. On your prepared baking sheet, pipe diagonal white lines first, leaving about an inch gap between each. Then pipe the red batter right in between those white stripes. The red batter is a bit looser, so hold the piping bag close to the tip to avoid drips and lift the tip at the end of lines to keep things tidy.

Step 6: Bake and Cool

Bake for 12 to 15 minutes until the cake edges pull slightly away and a gentle touch doesn’t leave an indent. Let it cool for 5 minutes in the pan — you want it warm but firm for the next step.

Step 7: Roll it Up

Sprinkle a clean kitchen towel with flour, then carefully invert the cake onto it, peeling off the parchment carefully. Starting at a short end, roll the cake up tightly in the towel — this forms the spiral and prevents cracking. Let it cool completely, about one hour, before unrolling for frosting.

Step 8: Make the Frosting

Beat confectioners’ sugar, softened butter, and cream cheese until smooth. Add peppermint extract and salt, then mix in red gel coloring until you get a lovely pale pink. Finally, fold in crushed candy canes for that delightful crunch and holiday vibe.

Step 9: Assemble the Roll

Unroll your cooled cake carefully, remove the flour-dusted towel, and spread the frosting evenly over the surface. Then gently roll it back up without the towel this time. Use a pastry brush to dust off any excess flour from outside the cake – this keeps it looking as pretty as it tastes.

Top Tip

From making this Candy Cane Roll Cake Recipe many times, I’ve learned a few tricks that really elevate your results and make the process smoother.

Stabilize those egg whites: Use room temperature eggs and add cream of tartar for best volume and shine.
Practice gentle folding: When combining dry ingredients and food coloring, fold slowly to keep the batter airy and prevent deflating.
Pipe with confidence: Hold the bag steady and close to your surface to control flow, especially since the red batter is looser.
Don’t rush the rolling: Rolling the cake when it's still warm sets the spiral shape without cracks — patience makes perfection here.

How to Serve Candy Cane Roll Cake Recipe

Candy Cane Roll Cake - Serving Suggestion

Garnishes

I love to top mine with extra crushed candy canes for crunch and a dusting of powdered sugar for a snow-kissed look. Sometimes, a sprig of fresh mint or a few red holly berries (non-edible) really amp up the festive presentation.

Side Dishes

This cake pairs beautifully with a cup of rich hot chocolate or a warm cup of spiced tea like chai. If you want to keep the holiday spirit alive, serve it alongside gingerbread cookies or candy cane biscotti.

Creative Ways to Present

For holiday parties, I’ve wrapped the cake in clear cellophane tied with a red ribbon for gift giving — it’s charming and delicious. You can also cut individual slices and pipe tiny dollops of whipped cream with a sprinkle of crushed canes on each plate for a classy touch.

Make Ahead and Storage

Storing Leftovers

Wrap the roll cake tightly in plastic wrap and store it in the fridge, where it will stay fresh and moist for up to two days. This recipe actually tastes better after chilling because the peppermint flavor deepens!

Freezing

I’ve frozen this cake before and it freezes wonderfully. Just wrap it extremely well in plastic wrap and then in foil, then freeze for up to one month. Thaw overnight in the fridge before serving.

Reheating

If you want a fresh-out-of-the-oven feel, bring slices to room temperature and then warm them gently in a microwave for 10–15 seconds or a low-temp oven for a few minutes. Just be careful not to melt the frosting too much!

Frequently Asked Questions:

Can I make this Candy Cane Roll Cake Recipe gluten-free?

Absolutely! Substitute the all-purpose flour and cornstarch with a gluten-free baking blend that includes xanthan gum to maintain structure. Just be gentle when folding to keep the batter light.

How do I avoid cracks when rolling the cake?

Rolling while the cake is still slightly warm and using a floured kitchen towel makes a huge difference. Roll it gently but tightly and let it cool in the rolled shape to prevent cracks.

Can I use extract other than peppermint?

Yes! You can substitute vanilla or almond extract if peppermint isn’t your favorite, but peppermint really makes this cake festive and special. Adjust based on your taste preferences.

How long does the frosting keep well on the cake?

The cream cheese peppermint frosting tastes best within two days. Keep the cake refrigerated and covered tightly with plastic wrap to preserve freshness and prevent drying out.

Final Thoughts

Making this Candy Cane Roll Cake Recipe has become one of my go-to holiday traditions—it’s such a rewarding bake that looks like a showstopper but is actually simple once you get the hang of it. I hope you enjoy the process and the smiles that come with every slice served. Go ahead, try it this season, and share that peppermint joy with your loved ones!