Name: Candy Cane Peppermint Roll 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, softened (1 1/2 sticks); 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 magical about the festive swirl and bright flavors of this Candy Cane Peppermint Roll Recipe. It’s light, fluffy, and bursting with peppermint goodness—definitely one of those treats that brings out smiles during the holidays and beyond.

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

Why You'll Love This Recipe

From the moment I first made this Candy Cane Peppermint Roll Recipe, I was hooked. It’s festive without fuss, and the peppermint flavor isn’t overpowering but perfectly balanced with the creamy frosting. Plus, the look? Spot-on festive and extra charming at any holiday gathering.

Fun and Festive Design: The striped red and white cake layers create that classic candy cane look, making it a feast for the eyes.
Light and Fluffy Texture: It’s a delicate sponge that melts in your mouth rather than leaving you feeling heavy.
Refreshing Peppermint Flavor: Real peppermint extract sings through both the cake and frosting, keeping it bright and seasonal.
Make-Ahead Friendly: You can prepare it a day ahead without losing any freshness, which is lifesaving during holiday parties.

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 Candy Cane Peppermint Roll Recipe brings together ingredients that complement each other beautifully—airy egg whites for the sponge, lots of peppermint for that cool zing, and smooth cream cheese frosting for balance. Here's a quick overview of why each ingredient matters.

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: Gives the cake body without weighing it down.
Cornstarch: Helps make the sponge extra tender and soft.
Baking powder: Ensures a pleasant rise for that fluffy texture.
Kosher salt: Enhances flavors subtly without becoming salty.
Egg whites: Whipped to stiff peaks, they are what makes this roll light and airy.
Cream of tartar: Stabilizes the egg whites so they hold their shape during baking.
Granulated sugar: Sweetens the sponge nicely but doesn’t weigh it down.
Peppermint extract: The star of the show for that unmistakable crisp flavor.
Red gel food coloring: Provides color without extra liquid that would affect batter consistency.
Confectioners’ sugar: Creates a smooth, sweet frosting base.
Unsalted butter: Adds richness and smooth texture to frosting.
Cream cheese: Balances the sweetness with mild tang and creamy body.
Crushed candy canes: Adds crunchy festive bits that surprise you with 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

I love that this Candy Cane Peppermint Roll Recipe can be easily tweaked to fit your tastes or holiday vibe. Whether you want it a bit more intense in peppermint or prefer a milder swirl, it’s adaptable.

Variation: I sometimes sprinkle chopped dark chocolate or fold mini chocolate chips into the frosting for an added festive touch—kind of festive and unexpected in a good way.
Dietary swap: To make this gluten-free, I’ve had success substituting the flour with a 1-to-1 gluten-free baking blend—you just want to make sure the batter still feels light and not too heavy.
Less sweet option: If you prefer a less sweet frosting, reduce the confectioners’ sugar by about ¼ cup; the peppermint will still shine through beautifully.

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

Step 1: Prep the Oven and Dry Ingredients

First thing, preheat your oven to 350°F and grease an 18" x 13" baking sheet; line it with parchment paper—this makes it a breeze to roll the cake later without sticking. Whisk together all-purpose flour, cornstarch, baking powder, and salt in a medium bowl. This combo ensures the cake’s tender but holds its shape.

Step 2: Beat Those Egg Whites

In your stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they just start thickening. Then, slowly add the sugar while increasing to high speed—beat until they become glossy and form stiff peaks. This step is crucial; the fluff and volume come from here. Then, mix in the peppermint extract gently.

Step 3: Fold in the Dry Ingredients and Divide Batter

Carefully fold the flour mixture into your egg whites with a rubber spatula, being gentle to keep that airy texture. Next, transfer a little over half the batter (about 350g) to another bowl for adding red food coloring. Fold in the red gel a drop or two at a time until you get that bright candy cane red.

Step 4: Pipe the Stripes

Fit two piping bags with round tips—one for the white batter and one for the red. Starting at one corner, pipe diagonal white stripes about an inch apart. Next, fill the stripes in between with the red batter. A little tip: hold the tip just above the pan and turn it upward at the streak’s end to stop drips. This creates the perfect striped candy cane effect.

Step 5: Bake and Roll

Bake your cake for 12 to 15 minutes. You want it to pull slightly from the edges and spring back with a gentle press—no dent left behind. When it’s out, let it cool for 5 minutes, then dust a clean kitchen towel with flour and invert the warm cake onto it, peeling off the parchment. Using the towel, roll the cake up tightly from a short end. Let it cool completely rolled up—about an hour. Rolling it while warm keeps cracks from forming later.

Step 6: Whip Up That Peppermint Frosting

While the cake cools, prepare the frosting. Beat together confectioners’ sugar, butter, and softened cream cheese in your stand mixer until smooth and fluffy. Add peppermint extract and salt, then a tiny drop of red gel coloring to get a pretty light pink shade. Finally, gently mix in crushed candy canes for some crunch.

Step 7: Assemble the Roll

Carefully unroll the cooled cake and remove the towel. Spread the frosting evenly over the entire surface, then re-roll the cake tightly. Use a pastry brush to dust off any excess flour from the outside. Chill it in the fridge if you can—it helps the flavors meld and makes slicing cleaner.

Top Tip

This Candy Cane Peppermint Roll Recipe is all about delicate technique and timing. My best advice? Don’t rush the folding of the dry ingredients into the egg whites—you want to keep all that lovely air. Also, rolling the cake while warm but not hot prevents breakage and keeps the spiral tight and perfect.

Egg White Peaks: Whip until stiff and glossy—this is key for that fluffy cake.
Gentle Folding: Slow and soft folding preserves the aeration in your batter.
Rolling Warm Cake: Rolling while the cake is still warm makes it pliable and crack-free.
Piping Patience: Hold your piping bags steady and angle the tip to prevent drips and keep stripes clean.

How to Serve Candy Cane Peppermint Roll Recipe

Candy Cane Peppermint - Serving Suggestion

Garnishes

I usually finish my peppermint roll with a few extra crushed candy canes sprinkled on top—adds that satisfying crunch and festive look. Sometimes I’ll add a few fresh mint leaves or edible silver glitter for a special holiday touch.

Side Dishes

This roll pairs beautifully with a simple cup of hot cocoa or peppermint tea. For a holiday brunch, I like serving it alongside fresh berries or a light fruit salad to balance sweetness with freshness.

Creative Ways to Present

I’ve made this recipe into mini individual rolls for a party tray by slicing the roll thinly and arranging pieces upright. Tying a small festive ribbon around each slice makes for adorable, edible party favors. Another time, I layered slices between wax paper and stacked them in a pretty tin for gifting.

Make Ahead and Storage

Storing Leftovers

Once frosted and rolled, store your peppermint roll tightly wrapped in plastic wrap in the fridge. It stays perfectly moist and flavorful for up to 3 days. I recommend slicing as needed rather than all at once to keep it fresh longer.

Freezing

Yes, you can freeze this! Wrap the unfrosted rolled cake tightly in plastic wrap, then foil. Freeze for up to 2 months. When ready, thaw overnight in the fridge before frosting and serving for best texture.

Reheating

I usually let leftover slices come to room temperature before enjoying. If you want them a bit warm, a few seconds in the microwave (10-15 sec) works, but be careful not to melt the frosting.

Frequently Asked Questions:

Can I use regular food coloring instead of gel?

Regular food coloring can be used but may thin the batter slightly, making the stripes less defined. Gel coloring is concentrated and best for piping designs in this Candy Cane Peppermint Roll Recipe.

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

Rolling the cake while it’s still warm from the oven is key. Rolling it up gently with a lightly floured towel helps it hold the shape without cracking. If the cake cools completely before rolling, cracking is more likely.

Can I make this recipe ahead of time?

Absolutely! You can bake and roll the cake up to one day in advance, keep it tightly wrapped in the fridge, then frost just before serving. This helps reduce last-minute stress and keeps it fresh.

What’s the best way to crush candy canes for the frosting?

Place candy canes in a sealed plastic bag and gently crush using a rolling pin or a heavy pan. This method avoids mess and creates a nice mix of fine and chunky pieces that add great texture.

Final Thoughts

This Candy Cane Peppermint Roll Recipe feels like a hug in dessert form. It’s one of those treats I look forward to making because it always earns smiles and requests for seconds. Give it a try, follow these tips, and I promise you’ll have a holiday star on your hands—something you’ll want to make year after year.