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); 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 festive about the swirl of flavors and colors in this Candy Cane Roll Cake Recipe—it’s like a bite of holiday cheer wrapped up sweet and soft. The peppermint touch combined with the fluffy cake makes it special enough to impress but simple enough to enjoy any time you want a little seasonal magic.

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

This Candy Cane Roll Cake Recipe is a holiday classic that I’ve made countless times because it checks all the boxes for festive desserts—eye-catching stripes, fluffy texture, and just the right minty sweetness. It’s one of those treats where the process feels fun and the result totally delivers.

Delicate But Durable Cake: The sponge cake is light and airy, yet sturdy enough to hold its characteristic roll without cracking.
Natural Peppermint Flavor: Using peppermint extract instead of artificial flavorings gives it a fresh, authentic taste that’s not overpowering.
Vibrant Stripes: The red and white striped pattern looks beautiful on the plate and adds a whimsical touch perfect for the holidays.
Crushed Candy Cane Topping: The crunchy candy pieces folded into the frosting add texture and that nostalgic peppermint crunch everyone loves.

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’s ingredients come together to create a soft, tender sponge cake with a smooth, peppermint cream cheese frosting. Picking fresh eggs and good-quality peppermint extract makes a flavorful difference, and the dual piping of batters gives that signature striped look. Here are a few tips on the key ingredients you'll use:

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 to the cake, balanced with cornstarch for a tender crumb.
Cornstarch: Keeps the cake light and soft by reducing the amount of gluten formation.
Baking powder: Helps the cake to rise just enough for a light texture.
Egg whites: The main leavening agent creating airy volume when whipped properly.
Cream of tartar: Stabilizes the egg whites for a glossy, stiff peak meringue that's easy to fold with the dry ingredients.
Granulated sugar: Sweetens and helps to create the right consistency for the meringue.
Peppermint extract: A little goes a long way—fresh and natural flavor beats artificial peppermint essence.
Red gel food coloring: Gives vibrant, streaky red stripes without altering the batter’s texture.
Butter and cream cheese: The base of the frosting, making it creamy and rich.
Confectioners’ sugar: Sweetens and smooths the frosting to perfection.
Crushed candy canes: Adds festive crunch and a burst of peppermint in each bite.

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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

While I love this classic Candy Cane Roll Cake Recipe as written, I've found you can easily switch up the flavors or colors based on your mood or the occasion. Don’t be afraid to personalize it!

Variation: I once swapped the peppermint extract for orange or almond extract during the holiday season for a different twist, and the result was just as delightful.
Dietary modification: For a gluten-free version, you can replace the flour with a gluten-free flour blend—just make sure to check the blend’s suitability for cakes.
Color play: Instead of red, consider a festive green or deep burgundy gel food coloring to match your holiday palette or party theme.

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

Step 1: Prep Your Oven and Pan

First, get your oven rack set in the lower third and preheat to 350°F. I always grease an 18" x 13" baking sheet thoroughly with cooking spray to prevent sticking and then line it with parchment paper. This little step saves so much frustration later when rolling the cake—you’ll thank yourself.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt. This ensures even distribution of leavening and prevents any lumps in your batter.

Step 3: Whip the Egg Whites to Perfection

Using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they just start to thicken. Then you’ll slowly add the granulated sugar—this step is crucial for a glossy meringue with stiff peaks. Keep beating on high until that shiny texture forms and the peaks hold their shape. Lastly, mix in the peppermint extract to infuse that minty flavor right into the cake.

Step 4: Gently Fold Dry Ingredients into Meringue

Take a rubber spatula and carefully fold the flour mixture into the egg whites. The trick is to be gentle so you keep the airiness intact—that’s what makes the cake so light. Overmixing will deflate the batter, so slow and patient wins the race here.

Step 5: Divide and Color Your Batters

Transfer a bit over half the batter into a medium bowl (about 350g). Add the red gel food coloring to this portion, folding slowly until you reach your perfect shade of festive red. Keep the other batch white. This contrast creates the beautiful candy cane stripes.

Step 6: Pipe the Stripes with Care

Using two piping bags fitted with round tips, start piping diagonal white lines spaced about 1 inch apart across the parchment-lined pan. Then fill in the spaces between with the red batter. Here’s a little secret: because the batter is a bit loose—especially the red—hold the bag tip just above, and angle it up at the end of each line to prevent dripping. This technique helps keep your stripes neat and tidy.

Step 7: Bake and Cool Slightly

Bake for 12 to 15 minutes until the cake starts pulling from the sides and springs back when pressed lightly in the center. Once out of the oven, cool for 5 minutes—this short rest allows the cake to set just enough for rolling without cracking.

Step 8: Roll the Cake While Warm

Lightly dust a clean kitchen towel with flour using a small sieve to prevent sticking. Carefully invert the cake onto the towel, peel off the parchment, and starting at a short edge, roll the cake up tightly into a spiral. Let it cool completely rolled up—that step keeps it flexible and ready for the frosting later.

Step 9: Make the Peppermint Cream Cheese Frosting

With the paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and salt, followed by the red food coloring for a pretty pale pink hue. Lastly, fold in the crushed candy canes gently to keep some crunch intact.

Step 10: Frost and Re-Roll

Unroll the cooled cake gently and remove the towel. Spread the frosting evenly all over the cake, then carefully roll it up again. Use a pastry brush to dust off any excess flour—it really makes a difference in presentation.

Step 11: Chill and Serve

You can serve it right away or refrigerate for a day; chilling helps the frosting set and the flavors meld beautifully. This Candy Cane Roll Cake Recipe keeps well and tastes even better the next day!

Top Tip

From my many attempts making this Candy Cane Roll Cake, I learned a few things that make all the difference between a good roll and a perfect roll.

Perfect Parchment Prep: Grease your pan well before lining it with parchment to avoid tearing when rolling.
Egg Whites Matter: Make sure your bowl and whisk are completely clean and dry for stiff egg whites—any grease can stop them from whipping properly.
Be Gentle with Folding: Use a rubber spatula to fold in dry ingredients softly; you don’t want to lose the air that makes your cake light.
Roll While Warm: Don’t skip rolling the cake immediately after baking while it’s warm; it prevents cracks when you roll it later with frosting.

How to Serve Candy Cane Roll Cake Recipe

Candy Cane Roll Cake - Serving Suggestion

Garnishes

I love topping my Candy Cane Roll with a sprinkle of extra crushed candy canes and a few fresh peppermint leaves for a hint of color and freshness. It adds just a bit of extra holiday sparkle without overpowering the sweetness.

Side Dishes

This cake pairs wonderfully with a simple cup of hot cocoa or a peppermint mocha. For a festive brunch, I like serving it alongside a creamy latte and some fresh berries to balance the richness.

Creative Ways to Present

For special occasions, I’ve layered slices of the roll cake like a Christmas trifle, spooning vanilla pudding and crushed peppermint between the layers. It makes a stunning centerpiece that’s both fun and unexpected.

Make Ahead and Storage

Storing Leftovers

I wrap the cake tightly in plastic wrap and store it refrigerated—this keeps it fresh for up to 3 days. The flavors actually deepen overnight, which I love. Just make sure it’s sealed well to avoid drying out.

Freezing

Freezing the roll cake works great too. I freeze it after frosting, wrapped in plastic wrap and aluminum foil. Defrost in the fridge overnight before serving—it still tastes just as fresh.

Reheating

If you want the cake softer after refrigeration, let it sit at room temperature for about 30 minutes before serving. I avoid microwaving to keep the frosting intact and not watered down.

Frequently Asked Questions:

Can I make this Candy Cane Roll Cake Recipe ahead of time?

Absolutely! You can bake and assemble the cake a day ahead and keep it refrigerated. It actually tastes better when the flavors meld overnight.

What if I don’t have red gel food coloring?

You can substitute with any gel-based food coloring of your choice, though liquid food coloring may affect the batter's texture. For a natural option, beet juice powder can provide a red tint, but color may vary.

How do I prevent the cake from cracking when I roll it?

Rolling the cake while it’s still warm and pliable, using a floured kitchen towel, helps prevent cracks. Also, avoid overbaking which makes it dry and more prone to cracking.

Can I use the frosting for other desserts?

Yes! The peppermint cream cheese frosting is delicious on sugar cookies, cupcakes, or even as a dip for fresh fruit. Just add crushed candy canes if you want that festive crunch.

Final Thoughts

This Candy Cane Roll Cake Recipe holds such a special place in my heart because it brings together beautiful colors, nostalgic flavors, and a bit of whimsy that feels like a warm holiday hug. It’s perfect for sharing with friends and family, and I can’t recommend it enough—try it, and I bet it will become a seasonal favorite in your kitchen too!