Description
This Candy Cane Roll is a festive and visually striking dessert perfect for the holiday season. A light and fluffy peppermint-flavored cake is piped with classic candy cane red and white stripes, baked, then filled and frosted with a smooth, creamy peppermint cream cheese frosting studded with crushed candy canes. The cake is rolled into a tight spiral resembling a giant candy cane, making it a delightful centerpiece for any holiday table.
Ingredients
Scale
Cake
- 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)
Frosting
- 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
Instructions
- Prepare the oven and pan: Arrange a rack in the lower third of the oven and preheat to 350°. Grease an 18" x 13" baking sheet with cooking spray, then line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt until well combined.
- Beat egg whites: In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they begin to thicken. Slowly add granulated sugar, then increase the mixer speed to high and beat until glossy and stiff peaks form. Mix in the peppermint extract.
- Fold dry ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the egg white mixture until just combined.
- Divide and color batter: Transfer a little more than half of the batter (about 350 g) into a medium bowl for the red batter. Add red gel food coloring and gently fold to incorporate. Add more coloring as needed to achieve the desired shade. Leave the remaining batter (about 250 g) white.
- Pipe stripes: Fill two piping bags fitted with round tips with the white and red batters separately. Starting in a corner of the prepared baking sheet, pipe diagonal white lines spaced 1 inch apart. Then fill in the spaces with red batter, creating candy cane stripes. Hold the piping bag just above the tip and tilt the tip upward at the end of each line to prevent dripping.
- Bake the cake: Bake until the cake starts to pull away from the pan edges and springs back when lightly pressed in the center, about 15 minutes. Remove and let cool for 5 minutes.
- Roll the cake warm: Lightly dust a clean kitchen towel with flour using a sieve. Invert the warm cake onto the towel, remove the parchment, and carefully roll the cake from a short end into a spiral using the towel to assist. Let it cool completely for about 1 hour.
- Prepare frosting: Meanwhile, in the stand mixer fitted with the paddle attachment, beat confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add peppermint extract and kosher salt and beat until combined. Add a small drop of red gel food coloring and beat to achieve a light pink frosting. Gently mix in the crushed candy canes.
- Assemble the cake: Carefully unroll the cooled cake and remove the towel. Place on a cutting board or serving platter. Spread the frosting evenly over the cake surface.
- Roll and finish: Gently roll the cake back into a tight spiral. Use a pastry brush to dust off any excess flour from the outside.
- Make ahead and serve: The cake can be made up to one day in advance. Keep refrigerated until ready to serve. Bring to room temperature before slicing for best flavor and texture.
Notes
- Use a clean kitchen towel dusted with flour to gently roll the cake without cracking.
- If red gel food coloring is not available, liquid food coloring can be used but may alter batter consistency slightly.
- Allow the cake to cool completely before unrolling to prevent breakage.
- The crushed candy canes add texture and enhanced peppermint flavor; substitute with peppermint extract if preferred.
- Keep the cake refrigerated if making ahead, and let it come to room temperature before serving to improve softness.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
