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Candy Cane Peppermint Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Candy Cane Roll is a festive and visually stunning dessert perfect for the holiday season. A fluffy peppermint-flavored cake is decorated with red and white stripes, rolled tightly then filled with a creamy peppermint frosting studded with crushed candy canes. The combination of light, airy cake and rich, tangy frosting creates a delightful treat that captures the essence of peppermint candies in cake form.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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

Instructions

  1. Prepare Oven and Pan: Arrange a rack in the lower third of the oven and preheat to 350°F. Grease an 18" x 13" baking sheet with cooking spray and line the bottom with parchment paper.
  2. Mix Dry Ingredients: Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined evenly.
  3. Whip Egg Whites: In the stand mixer bowl fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until they start to thicken. Slowly add granulated sugar, then increase speed to high and beat until the mixture is glossy and forms stiff peaks. Beat in peppermint extract.
  4. Fold Dry Ingredients: Gently fold the dry flour mixture into the whipped egg whites using a rubber spatula to avoid deflating the batter.
  5. Divide and Color Batter: Transfer a little more than half of the batter (about 350 g) into a medium bowl for the red portion. Add red gel food coloring and fold gently until you achieve the desired shade. Leave the remaining batter white (about 250 g).
  6. Pipe Stripes: Fill two piping bags fitted with round tips with the red and white batters. Starting from a corner, pipe diagonal white lines spaced 1 inch apart across the parchment-lined baking sheet. Then pipe red batter in the spaces between white lines, filling completely. Hold the piping bag just above the tip and tilt upward at the end of each row to prevent dripping.
  7. Bake Cake: Place the pan in the oven and bake for 15 minutes, or until the cake starts to pull away from the sides and gently pressing the center does not leave an indent. Remove and let cool for 5 minutes.
  8. Roll Cake: Dust a clean kitchen towel lightly with flour using a small sieve. Turn the warm cake onto the towel and peel off the parchment paper. Starting at a short end, carefully and tightly roll the cake into a spiral using the towel to support it. Let cool completely, about 1 hour.
  9. Make Frosting: Meanwhile, beat confectioners’ sugar, softened butter, and cream cheese on medium speed in a stand mixer fitted with a paddle attachment until smooth. Add peppermint extract and kosher salt, and beat until combined. Add a small drop of red gel food coloring and beat until the frosting is a light pink color. Fold in crushed candy canes gently until just combined.
  10. Assemble Cake: Unroll the cooled cake, remove the towel, and lay it on a cutting board or serving platter. Spread the frosting evenly over the cake surface. Carefully roll the cake back into a spiral. Use a pastry brush to dust off any excess flour from the outside of the roll.
  11. Chill and Serve: The cake can be made up to one day ahead. Keep refrigerated until serving to allow the flavors to meld and the frosting to set.

Notes

  • Use a light hand when folding the dry ingredients into the egg whites to maintain a fluffy texture.
  • If red gel food coloring is not available, a natural beet or cranberry powder can be used as a substitute for color.
  • Ensure the cake is rolled while still warm to prevent cracking; if it cools too much before rolling, it may break.
  • Candy canes add crunch and festive flavor in the frosting but can be omitted or replaced with peppermint extract for a smoother texture.
  • Use two piping bags simultaneously or prepare stripes carefully to get even red and white candy cane stripes.
  • Dusting with flour on the towel prevents sticking when rolling the cake.
  • Keep the cake refrigerated after assembly to maintain freshness and firmness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Find it online: https://butterybowl.com/candy-cane-peppermint-roll-cake-recipe/