Name: Candy Cane Rolling Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: Cooking spray; 3/4 cup all-purpose flour (90 g), 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 granulated sugar (200 g); 1 tsp. peppermint extract; 2 drops red gel food coloring (or more as needed); 2 1/2 cups confectioners’ sugar (283 g); 3/4 cup unsalted butter (1 1/2 sticks), 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 truly magical about the swirl of red and white in this Candy Cane Rolling Cake Recipe—it’s like biting into a winter wonderland! This festive treat not only looks stunning but tastes like a refreshing peppermint dream, perfect for holiday gatherings.

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 Rolling Cake Recipe
Top Tip
How to Serve Candy Cane Rolling Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Rolling Cake Recipe

Why You'll Love This Recipe

I remember the first time I made this Candy Cane Rolling Cake Recipe—I was amazed at how the peppermint flavor danced on my tongue with every bite, and how the cake’s fluffy texture made slicing through it so delightful. It’s truly a showstopper for the holidays or any time you need a little festive cheer.

Festive Appearance: The red and white stripes perfectly mimic candy canes, making it instantly eye-catching on any dessert table.
Light and Fluffy Texture: The meringue-based cake is airy, so it’s a refreshing change from dense holiday desserts.
Refreshing Peppermint Flavor: Using peppermint extract gives it that classic holiday taste without overpowering sweetness.
Versatile and Make-Ahead Friendly: You can prepare it a day early, making your holiday prep less stressful.

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

Let’s break down the magic behind the ingredients in this Candy Cane Rolling Cake Recipe—each plays a unique part that comes together for the perfect balance of flavor and texture. Trust me, choosing the right types will make your success even sweeter.

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: The backbone of the cake, providing structure yet remaining light when balanced with cornstarch.
Cornstarch: Keeps the cake tender and soft by softening the flour’s proteins.
Baking powder: Just a little lift to help the batter rise gently.
Kosher salt: Enhances all the flavors, balancing the sweetness.
Egg whites: The stars that give the cake its signature billowy, meringue-like texture.
Cream of tartar: Stabilizes the egg whites so your batter stays fluffy and strong.
Granulated sugar: Sweetens and helps create that glossy meringue finish for the cake.
Peppermint extract: Brings in that festive peppermint fragrance and flavor without being too heavy.
Red gel food coloring: Provides that vivid candy cane stripe color without thinning your batter like liquid colors might.
Confectioners’ sugar: Essential for smooth, creamy frosting that spreads easily.
Unsalted butter: Adds richness and smoothness to your frosting, controlling the sweetness.
Cream cheese: Gives the frosting a subtle tang that complements the peppermint perfectly.
Crushed candy canes: For crunch and extra peppermint bursts within the frosting—don’t skip these!

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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

One of my favorite parts about this Candy Cane Rolling Cake Recipe is how easy it is to tweak based on your tastes or dietary needs. You can personalize it so it really feels like your own holiday classic.

Variation: I once swapped out the peppermint extract for orange extract and added a hint of coconut in the frosting—that twist was surprisingly delicious and bright!
Dietary Modification: Using a dairy-free cream cheese and vegan butter works well if you're avoiding dairy, just make sure the egg whites are fresh.
Flavor Boost: Add a teaspoon of vanilla extract alongside peppermint for a rounded flavor that feels extra special.
Decorative Flair: Try piping extra frosting on top and sprinkling crushed candy canes for festive garnishing.

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

Step 1: Setting Up and Mixing Dry Ingredients

First things first, I arrange my oven rack in the lower third and heat it to 350°F—this gives our cake the perfect bake. While the oven is warming, I grease a large 18” x 13” pan with cooking spray and line it with parchment paper. This little prep prevents sticking. Then, whisk together your all-purpose flour, cornstarch, baking powder, and salt in a bowl. This dry mix is the base that ensures your cake rises evenly and stays tender.

Step 2: Whipping the Egg Whites to Perfect Peaks

This step is crucial for that light, fluffy texture. Using a stand mixer with the whisk attachment, I beat the egg whites and cream of tartar on medium speed until they're starting to thicken. Slowly adding the sugar while upping the speed to high helps create those glossy, stiff peaks that hold shape—think shiny meringue. Then, stir in the peppermint extract gently so you don’t deflate those perfect peaks.

Step 3: Colorful Candy Cane Batter Assembly

I fold the dry ingredients into the fluffy egg whites with a rubber spatula, being careful to keep the air in. Next, I scoop a bit more than half the batter into another bowl to dye it red using gel food coloring. It’s fun watching that brilliant candy cane red come to life! More drops may be needed for your preferred shade—just fold gently so you don’t lose volume.

Step 4: Piping Stripes and Baking

This is where your inner artist shines. Fit two piping bags with round tips—one with white batter, the other with red. Starting in a corner of the pan, pipe white diagonal lines about an inch apart, then fill the spaces with red batter. Holding the bag just above the tip and curling the end slightly helps prevent dripping—a neat trick I learned the hard way! Bake for 12-15 minutes, watching for the cake to pull away from the pan edges and stay springy to the touch.

Step 5: Rolling the Cake Warm

After baking, let the cake cool for 5 minutes. Then, I dust a clean kitchen towel lightly with flour and turn the warm cake onto it, peeling off the parchment carefully. Using the towel, I roll the cake tightly from a short end into a spiral—this step is key to the cake keeping its shape and avoiding cracks later on. Leave it rolled until it’s completely cool, about an hour.

Step 6: Making the Peppermint Cream Cheese Frosting

While the cake cools, I switch to the frosting. In the mixer with a paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese until silky smooth. Adding peppermint extract and salt brings the frosting to life, and a tiny drop of red gel food coloring turns the mixture a light pink—so festive! Finally, gently fold in crushed candy canes, giving texture and that iconic peppermint crunch.

Step 7: Frosting and Final Roll

Unroll your cooled cake carefully, peeling away the towel, then spread the peppermint frosting evenly over the surface. From here, roll the cake back into that tight spiral shape. I use a soft pastry brush to sweep off any excess flour left from the towel, so the cake looks pristine. This final step wraps your candy cane dream into a stunning, tasty package!

Top Tip

After making this Candy Cane Rolling Cake Recipe several times, I’ve found a few tricks that really save the day and make the process smooth and stress-free.

Whip Egg Whites Slowly: Start beating at medium speed to build a sturdy foam before adding sugar—that balance gives you stable peaks without dryness.
Gel Food Coloring Over Liquid: Gel colors keep your batter thick and vibrant without diluting it.
Use a Flour-Dusted Towel: This tip prevents sticking when you roll the warm cake, helping avoid cracks and tears.
Pipe Batter Close to Surface: Holding your piping bag chicken-wing style just above the pan helps control batter flow and keeps your stripes neat.

How to Serve Candy Cane Rolling Cake Recipe

Garnishes

To keep with the peppermint theme, I like sprinkling crushed candy canes on top or adding tiny edible silver stars. Sometimes a dusting of powdered sugar feels like freshly fallen snow—a simple touch that makes the cake look extra festive and irresistible.

Side Dishes

This cake pairs beautifully with a cup of hot cocoa or peppermint tea. For party spreads, I also serve it alongside spiced nuts or fresh berries to balance the sweetness.

Creative Ways to Present

For holiday dinners, I sometimes slice the roll into pinwheels and arrange them in a circular pattern on a platter, then drizzle with melted chocolate for extra flair. It’s always a conversation starter and looks like a festive work of art!

Make Ahead and Storage

Storing Leftovers

I store any leftover Candy Cane Rolling Cake Recipe tightly wrapped in plastic wrap in the refrigerator to keep the frosting fresh and the cake moist. It keeps well for up to three days, though I doubt it lasts that long!

Freezing

For longer storage, I wrap the frosted cake in plastic wrap and then in aluminum foil before freezing. When ready, I thaw it overnight in the fridge—this preserves the fresh flavors and creamy texture beautifully.

Reheating

I usually enjoy this cake chilled, but if you want it slightly warmer, let it sit at room temperature for about 20 minutes before serving. This softens the frosting just a bit without losing that refreshing peppermint coolness.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

While you can use liquid food coloring, it may thin the batter slightly and affect the texture, so gel food coloring is preferred for vibrant colors and consistency.

What’s the best way to avoid cracks when rolling the cake?

Rolling the cake while it’s still warm and using a flour-dusted kitchen towel to help it roll smoothly are key steps that prevent cracking. Don’t wait too long to roll it up!

Can I prepare this cake a day ahead?

Absolutely! The cake can be baked and rolled a day before, and the frosting applied the next day. Just keep it refrigerated and tightly wrapped.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Be sure to check that the cornstarch and other ingredients are gluten-free.

Final Thoughts

This Candy Cane Rolling Cake Recipe holds a special place in my holiday kitchen—it’s the kind of dessert that brings smiles every time and makes gatherings feel cozier. Once you try it, you’ll find yourself reaching for it year after year. So grab your piping bags and splashes of red gel—it’s time to create a peppermint masterpiece you'll be proud to share with friends and family!