Candy Cane Striped Cake

This candy cane roll is the perfect festive centerpiece for your holiday desserts. Its striking red and white spirals bring the classic Christmas look to life, and once you get the hang of rolling the thin cake while it is still warm, this recipe becomes surprisingly straightforward. I love how the peppermint flavor weaves through both the cake and the frosting, giving each bite a refreshing holiday spirit. Making this for the first time felt like a real accomplishment, especially when friends admired the neat candy cane stripes.

I remember once making this during a busy holiday week and still being able to pull off the beautiful presentation. Now everyone requests it every year.

Ingredients

• Cooking spray: for greasing the pan so the delicate cake doesn’t stick
• All-purpose flour combined with cornstarch: for a light, tender crumb be sure to sift and measure carefully
• Baking powder: for just enough lift without collapsing the batter
• Kosher salt: to enhance the flavors, use a high-quality brand for best results
• Large egg whites: for airy volume fresh eggs whip better, so check the date
• Cream of tartar: stabilizes the beaten egg whites and keeps the meringue fluffy
• Granulated sugar: provides sweetness and structure dissolving sugar fully is key
• Peppermint extract: for authentic holiday flavor use pure extract over imitation
• Red gel food coloring: gives vibrant stripes without watering down the batter
• Confectioners’ sugar: for the smooth frosting base, sifted to avoid lumps
• Unsalted butter and cream cheese: softened for creamy, rich frosting
• Crushed candy canes: add texture and a burst of peppermint flavor to the frosting
• Two piping bags and round tips: help you create those clean candy cane stripes

Step-by-Step Instructions

Arrange and Prep:

Preheat your oven to 350 degrees and position a rack in the lower third. Spray an 18 by 13-inch baking sheet with cooking spray and line it with parchment paper to keep the cake from sticking and to help with easy removal later.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt thoroughly. This ensures an even crumb without pockets of baking powder or flour.

Whip Egg Whites:

Using a stand mixer fitted with a whisk attachment, beat the egg whites with cream of tartar on medium speed until they begin to thicken. Gradually add the sugar while increasing the speed to high. Continue beating until you reach stiff, glossy peaks. Stir in the peppermint extract gently.

Fold in Dry Ingredients:

Using a rubber spatula, fold the dry ingredients into the egg whites with gentle motions to avoid deflating the batter too much. The mixture should remain light and somewhat airy.

Divide and Color Batter:

Transfer a bit more than half the batter into another bowl for the red portion. Add red gel food coloring a few drops at a time, folding gently until the desired bright red hue is achieved. The batter will be slightly runny, which is perfect for piping.

Pipe the Stripes:

Fit each colored batter into separate piping bags with round tips. Starting at one corner of the parchment-lined pan, pipe diagonal white lines spaced about one inch apart. Then pipe the red batter in between to fill the gaps, making crisp candy cane stripes. Hold the tip just above the parchment and bend the tip upwards at the end of each line to prevent drips.

Bake and Cool:

Place the pan in the oven and bake for 12 to 15 minutes. The cake will begin to pull away from the pan sides, and a gentle press in the center will not leave an indentation. Remove from oven and let cool for 5 minutes.

Roll the Cake:

Lightly dust a clean kitchen towel with flour. Quickly invert the warm cake onto the towel and peel off the parchment paper. From one short end, tightly roll the cake with the towel still inside the roll, helping to shape the candy cane spirals and prevent cracks. Let it cool completely rolled up, about one hour.

Prepare Frosting:

In the stand mixer bowl fitted with a paddle attachment, beat the confectioners’ sugar, softened butter, and cream cheese until smooth. Add peppermint extract and salt, and mix until combined. Add a tiny drop of red food coloring to create a pale pink frosting, then fold in crushed candy canes gently.

Assemble the Roll:

Unroll the cooled cake carefully and remove the towel. Spread the frosting evenly over the cake surface. Roll the cake back up gently into the spiral shape. Lightly brush off any excess flour from the outside with a pastry brush before serving.

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Storage Tips

Wrap the cake tightly in plastic wrap and store it in the refrigerator. It keeps well for up to two days without drying out. If making in advance, fill and roll on the day you plan to serve to avoid sogginess. Bring to room temperature before slicing for the best flavor and texture.

Ingredient Substitutions

You can substitute peppermint extract with vanilla extract, though it won’t have the same festive twist. Use natural red food coloring derived from beets if you prefer natural dyes. For a dairy-free option, try coconut cream cheese and vegan butter in the frosting, though the texture may be slightly different.

Serving Suggestions

Serve the candy cane roll alongside hot chocolate or eggnog for a cozy holiday treat. Garnish with extra crushed candy canes or fresh mint leaves for a festive presentation. It also pairs wonderfully with fresh whipped cream or a dusting of powdered sugar.

Cultural Context

The Swiss roll technique has European origins but has been embraced worldwide during the holidays. The candy cane pattern nods to traditional Christmas decorations and brings a playful yet elegant twist to classic yuletide baking. The method of rolling the cake while warm echoes the famous Buche de Noel or Yule log, a beloved holiday dessert in France and beyond.

Pro Tips

• Always roll the cake while it is still warm to avoid cracking, it helps form the spiral smoothly
• Handle the egg whites gently when folding to keep them light and airy, as that makes the texture tender
• Use gel food coloring instead of liquid for brighter colors without thinning the batter

Common Recipe Questions

→ How do I prevent the cake from cracking when rolled?

Roll the cake while it's still warm by wrapping it in a lightly floured kitchen towel. This keeps the cake flexible and helps form smooth spirals without cracking.

→ What is the key to achieving distinct candy cane stripes?

Use two piping bags with round tips and pipe alternating diagonal lines of red and white batter close together. Hold the piping tip carefully to prevent drips and maintain clean lines.

→ How should I fold the dry ingredients into the egg whites?

Gently fold the dry mixture into the whipped egg whites using a rubber spatula to retain as much air as possible, ensuring a light and airy cake texture.

→ Can I prepare the cake in advance?

Yes, once frosted and rolled, the cake can be refrigerated and kept for up to one day before serving to allow flavors to meld.

→ What role does peppermint extract play in the cake?

Peppermint extract adds a refreshing, cool note that complements the sweetness and enhances the holiday feel of the cake.

→ How do crushed candy canes enhance the frosting?

Crushed candy canes add texture and a crunchy burst of peppermint flavor, balancing the creamy richness of the frosting.