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 (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 festive and magical about the **Candy Cane Rolling Cake Recipe** I’m about to share—it’s like capturing the holiday spirit in a fluffy, peppermint-swirled treat. From the vibrant red and white stripes to the melt-in-your-mouth frosting, this cake is a showstopper that’s easier to make than you’d expect.

A red and white swirled roll cake is placed on a white marbled surface, with layers of soft red and white sponge cake spiraled tightly around a pale pink creamy filling. The cake shows three visible broad red sponge layers alternating with three white layers, all wrapped around the pink filling in the middle. Next to the roll cake lies a thick slice showing the same color pattern clearly. Around the cake are broken pieces of red and white peppermint candy and several whole candy canes with red and white stripes, adding a festive touch. 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

This Candy Cane Rolling Cake Recipe has quickly become a holiday favorite in my kitchen because it combines something you don’t see every day—a tender, airy cake rolled with peppermint-flavored frosting that’s both creamy and delightfully festive. The vibrant colors and peppermint crunch never fail to impress guests, and trust me, it’s as fun to make as it is to eat.

Striking Presentation: The red and white stripes mimic a candy cane, making it perfect for holiday gatherings or gifting.
Light and Airy Cake: Made from whipped egg whites, this cake is fluffy yet sturdy enough to roll without cracking.
Refreshing Peppermint Flavor: Both the cake and frosting carry a gentle peppermint note that balances sweetness with a cool finish.
Easy to Customize: You can tweak colors, flavors, or even swap the frosting to match your holiday theme or personal taste.

The image shows a peppermint roll cake with a spiral pattern. The cake has two main layers: bright red sponge cake and white cream filling in the middle, rolled to form a swirl visible in the three round slices and the larger roll. The surface of the cake roll has diagonal red and white stripes. Small pieces of crushed peppermint candy are scattered around on a white marbled surface. The textures show the cake as soft and smooth, while the cream is creamy and light. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candy Cane Rolling Cake Recipe is carefully chosen to create that perfect balance of taste and texture. The egg whites give the cake incredible lift, while peppermint extract adds that unmistakable holiday flair. Here’s a quick rundown of the key ingredients and why I rely on them.

Flat lay of a small mound of all-purpose flour dusted lightly on the surface, a few tablespoons of fine white cornstarch in a small white ceramic bowl, a half teaspoon of baking powder in a small white bowl, a small pile of kosher salt on the marble, nine large whole uncracked brown eggs arranged neatly in a row, a small white bowl with fine granulated sugar, a tiny white bowl containing clear peppermint extract, a small white bowl with bright red gel food coloring, a small white bowl filled with smooth softened unsalted butter, a small mound of softened cream cheese on white ceramic plate, confectioners’ sugar in a separate small white ceramic bowl, and a small white bowl holding crushed candy canes with red and white candy pieces visible — all 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; I recommend sifting it to keep the batter light and avoid lumps.
Cornstarch: Helps soften the cake’s crumb, making it extra tender and delicate.
Baking powder: Adds just a bit of extra lift along with the whipped egg whites to keep the cake airy.
Kosher salt: Balances sweetness and enhances overall flavors.
Egg whites: The star for the cake’s fluffiness—make sure they’re at room temperature for the best volume.
Cream of tartar: Stabilizes the egg whites, giving you those glossy, stiff peaks critical for rolling the cake.
Granulated sugar: Sweetens and stabilizes the meringue base for the cake.
Peppermint extract: Adds that signature flavor; be careful not to overdo it to avoid bitterness.
Red gel food coloring: Provides vibrant color without thinning the batter like liquid dye can.
Confectioners’ sugar: Key for a silky frosting texture.
Unsalted butter: Creamy base for frosting—make sure it’s softened but not melted for the best whip.
Cream cheese: Adds tang and richness to the frosting, balancing the sweetness beautifully.
Crushed candy canes: For that festive crunch and extra peppermint punch in the frosting.

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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

Over the years, I've enjoyed experimenting with this candy cane roll. Whether it’s dialing up the peppermint or switching to a chocolate peppermint frosting, the possibilities let you make the recipe truly yours—and people seem to love a personal twist during the holidays.

Variation: One year, I swapped peppermint extract for orange zest and vanilla—resulting in a fresh, citrusy cake that surprised everyone in the best way.
Dietary modification: You can easily use gluten-free flour blend instead of all-purpose flour, just keep the same amount.
Seasonal twist: For a winter party, try adding a hint of cinnamon to the frosting or sprinkle crushed gingerbread cookies instead of candy canes.

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

Step 1: Prep Your Pan and Oven

First things first: set your oven rack in the lower third and preheat to 350°F. Then grease an 18 x 13-inch baking sheet with cooking spray and line it with parchment paper—this really helps the cake release smoothly later on.

Step 2: Mix the Dry Ingredients

Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. I find sifting these together not only mixes but also aerates, making for that light crumb we want.

Step 3: Whip Up Those Egg Whites

Using a stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Slowly add the granulated sugar while increasing the speed to high, beating until you see those glossy, stiff peaks. This step is key—don’t rush it, and your cake will thank you.

Step 4: Gently Fold and Color the Batter

Fold the dry ingredients into your fluffy egg white mixture with a rubber spatula—it’s tempting to stir aggressively, but gentle folding keeps all that precious air intact. Then, divide a bit more than half of the batter into a separate bowl, add red gel food coloring, and fold until your desired festive red is reached.

Step 5: Pipe Your Candy Cane Stripes

Load each batter into a piping bag fitted with round tips. Starting in a corner of your pan, pipe diagonal white lines about an inch apart. Then fill the spaces in between with the red batter. It sounds tricky, but holding the bag just above the tip and gently lifting at the end of each line helps avoid drips and keeps lines clean—practice makes perfect here!

Step 6: Bake and Roll While Warm

Bake for 12 to 15 minutes, or until the cake starts to pull away from the pan’s edges and springs back when lightly pressed. While it’s still warm, flip the cake onto a lightly floured kitchen towel, peel off the parchment, and roll it up tightly with the towel inside. Let it cool completely this way—this step helps the cake “remember” the rolled shape, so it doesn’t crack when we add frosting.

Step 7: Make the Peppermint Cream Cheese Frosting

While the cake cools, whip up the frosting by beating together confectioners’ sugar, softened butter, and cream cheese until smooth. Add peppermint extract, a pinch of salt, and red food coloring to get a pretty pale pink. Finish by folding in crushed candy canes for texture and crunch.

Step 8: Frost, Roll, and Serve

Unroll the cooled cake carefully, remove the towel, and spread the frosting evenly across the surface. Then gently roll it back into its spiral shape—don’t worry if it’s not perfect, rustic charm is part of the beauty here! Brush off any excess flour with a pastry brush, and voila—a showstopping dessert ready for your holiday table.

Top Tip

Over many attempts, I realized these tips really elevate the outcome and make the process easier—this cake does have a little finesse, but it’s worth it!

Stabilize Your Egg Whites: Using cream of tartar is a game changer; it helps you get those stiff peaks without over-beating, which can ruin the texture.
Careful Folding: When combining your dry ingredients with whipped egg whites, fold slowly and gently to keep the batter light and airy.
Piping Patience: Hold your piping bag just a bit above the pan surface and slightly turn the tip up at the end of each line to prevent drips and smudging.
Roll While Warm: Rolling the cake with a floured towel right out of the oven helps it bend easily and prevents cracks during frosting.

How to Serve Candy Cane Rolling Cake Recipe

Garnishes

I like to finish off this cake with a light sprinkle of extra crushed candy canes on top to add sparkle and crunch. Sometimes I'll add a few whole mini candy canes on the plate or fresh mint leaves for a pop of green—simple but festive.

Side Dishes

To keep the meal balanced, I often serve slices alongside a warm cup of hot cocoa or a peppermint mocha. For a brunch or dessert table, this cake pairs beautifully with fresh berries or a scoop of vanilla ice cream.

Creative Ways to Present

I’ve had fun presenting this cake sliced into pinwheel shapes arranged like a wreath on a large plate, decorated with peppermint sticks and holly sprigs for Christmas parties. Wrapping individual slices with a festive ribbon turns servings into charming edible gifts.

Make Ahead and Storage

Storing Leftovers

Once frosted and rolled, I keep the cake in an airtight container in the fridge. It holds up great for 2–3 days, and the flavors actually deepen as it rests. Just be sure to bring it to room temperature before serving for the best texture.

Freezing

I have frozen leftover rolls wrapped tightly in plastic wrap and then foil—just thaw overnight in the fridge, and it tastes almost as fresh as the day you made it. Freezing is perfect for prepping ahead of a big party.

Reheating

Because this cake is best served moist and cool, I don’t usually heat it. But if you want to soften the frosting a bit after refrigeration, just let slices sit out at room temperature for 20–30 minutes before slicing and serving.

Frequently Asked Questions:

Can I use regular liquid food coloring instead of gel?

While you can, I recommend gel food coloring because it’s more concentrated and won’t thin out the batter, which could affect the cake’s texture.

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

Rolling the cake while it’s still warm using a well-floured kitchen towel is key. This softens the cake and helps it keep its shape without breaking.

Can I make the frosting dairy-free?

Yes! You can swap the butter and cream cheese for dairy-free alternatives like vegan butter and dairy-free cream cheese. The texture might be slightly different, but it’s still delicious.

How far ahead can I make this cake?

You can assemble the filled cake up to one day in advance. Keep it refrigerated and bring it to room temperature before serving for the best flavor and texture.

Final Thoughts

This Candy Cane Rolling Cake Recipe is one of those desserts that feels like a warm hug during the holidays—a perfect blend of whimsical looks and comforting flavors. It’s become a staple in my festive baking lineup because it’s beautiful, fun to make, and always a crowd-pleaser. I can’t wait for you to try it and add your own spin to this peppermint marvel. Trust me, once you nail this recipe, it’ll be a go-to for your celebrations year after year.