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 (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

Nothing says festive quite like a perfectly swirled peppermint treat, and this Candy Cane Peppermint Roll Recipe is just that. It’s soft, fluffy, and bright with those classic red-and-white stripes that almost sing holiday magic before you even take a bite.

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 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

Making this Candy Cane Peppermint Roll feels like catching a little bit of holiday cheer in every step. The delicate meringue-based cake combined with creamy peppermint frosting creates a light yet indulgent dessert that’s as fun to make as it is to eat.

Bright and festive: Those peppermint-striped swirls look impressive but aren’t hard to do, adding an instant wow factor.
Light as air texture: The whipped egg white cake is fluffy and tender, perfect if you’re not into heavy desserts after a big meal.
Fresh peppermint flavor: The peppermint extract keeps the flavors bold but balanced, with real crushed candy canes folded into the frosting for texture.
Make ahead friendly: You can prepare it a day in advance, which is a lifesaver for busy holiday schedules.

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 Peppermint Roll Recipe plays a crucial role — from creating that supple, bouncy cake to the sweet and minty frosting that holds it all together. Here’s a quick rundown on what makes this combo so special.

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: Gives the cake structure without weighing it down. I like to sift it to avoid lumps.
Cornstarch: Keeps the cake tender and light—an often overlooked secret for soft meringue cakes.
Baking powder: Just a touch to help with lift.
Kosher salt: Enhances flavors and balances the sweetness.
Egg whites: Whipped to glossy peaks, they’re the heart of the cake’s light texture.
Cream of tartar: Stabilizes the egg whites so they keep their volume.
Granulated sugar: Sweetens and helps create that shiny meringue finish.
Peppermint extract: The star flavor — quality matters here, so choose a good brand you enjoy.
Red gel food coloring: For those festive red stripes. Gel colors work best without thinning the batter.
Confectioners’ sugar: For smooth, lump-free frosting.
Unsalted butter: Adds richness and creaminess to the frosting; make sure it’s softened for easy mixing.
Cream cheese: Brings tang and depth that balance the sweetness beautifully.
Crushed candy canes: Adds texture and bursts of peppermint crunch 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

One of the best parts about this Candy Cane Peppermint Roll Recipe is how easy it is to tweak based on your tastes and timing. I often switch up the peppermint intensity or the amount of crushed candy canes in the frosting depending on how bold I feel that day.

Variation: I’ve tried swapping peppermint extract for vanilla once, and while it’s a different vibe, it’s still a huge hit with guests who prefer less mint.
Dietary tweaks: You can use egg white substitutes or dairy-free cream cheese for allergy-friendly versions, but the texture will change slightly.
Seasonal twist: Add a hint of orange zest to the frosting for a fun holiday citrus twist.

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

Step 1: Prep and mix the dry ingredients

First things first, I arrange my oven rack in the lower third and preheat to 350°F. Greasing the baking sheet and lining it with parchment is key — trust me, this ensures the cake comes out smoothly. Then, I whisk together the flour, cornstarch, baking powder, and salt. It’s best to use a medium bowl so you can add these gradually to the egg whites later without a mess.

Step 2: Whip to glossy stiff peaks

This is where your arm and patience pay off (or your stand mixer!). I start beating the egg whites and cream of tartar on medium speed until they’re slightly thickened. Then I gradually add the granulated sugar and crank the speed to high until those peaks are glossy and hold their shape. A drop of peppermint extract stirs in at this stage, and the kitchen starts smelling delicious.

Step 3: Divide and color the batter

Using a gentle folding motion, I combine the dry ingredients into the egg whites, careful to keep the batter airy. Then here’s a neat trick: I separate a bit more than half of the batter into a separate bowl and add red gel food coloring gradually until I get the perfect vibrant shade. Both the red and white batters are then transferred to piping bags fitted with round tips — this makes those signature stripes easier to pipe.

Step 4: Pipe the stripes with care

Start piping diagonal white lines first, spacing them about an inch apart. Then pipe the red batter between those stripes, filling in the gaps entirely. This step takes a little patience because the batter is loose, especially the red one. I learned to hold the piping bag just above the tip and tilt it up at the end of each line to avoid drips — game changer!

Step 5: Bake and roll while warm

Pop the sheet into the oven for 12 to 15 minutes. The cake’s done when it starts to pull from the pan edges and feels springy to the touch. After cooling just 5 minutes, I carefully flip it onto a towel dusted with flour, peel off the parchment, and gently roll it from a short side using the towel as a guide. Rolling it warm helps it mold without cracking, but be gentle — the cake is delicate now.

Step 6: Whip up the peppermint frosting

While the cake cools completely, I make the frosting in my mixer bowl, beating together powdered sugar, softened butter, and cream cheese until smooth and silky. Then comes the peppermint extract, salt, and a tiny drop of red food coloring to create a pretty blush pink. Finally, I fold in crushed candy canes for texture and that unmistakable minty crunch — it’s the frosting I always dream about.

Step 7: Frost and re-roll for the grand finish

Unroll the cooled cake gently and remove the towel. Spread your luscious frosting evenly over the surface, then roll it back up carefully but snugly into that iconic spiral. A quick brush off with a pastry brush clears away any leftover flour from the towel — a small touch that makes it picture-perfect.

Top Tip

Over the years, I’ve learned a few tricks that take this Candy Cane Peppermint Roll Recipe from good to bakery-level amazing. These tips helped me avoid cracking cake and achieve that perfect swirl every time.

Don’t overbeat egg whites: Stop as soon as stiff, glossy peaks form. Overwhipping can dry them out, affecting your cake’s texture.
Fold gently: Use a rubber spatula and a slow, folding motion to preserve the airy batter. This keeps your cake light and tender.
Pipe with control: Holding the bag a little above the pan helped me avoid drips and keep those stripes clean and neat.
Roll warm but carefully: Rolling the cake while still warm prevents cracks. Make sure your towel is well floured to stop sticking.

How to Serve Candy Cane Peppermint Roll Recipe

Candy Cane Peppermint Roll - Serving Suggestion

Garnishes

I love topping mine with extra crushed candy canes or a sprinkle of edible silver glitter for holiday sparkle. Sometimes I add a few fresh mint leaves on the platter for a pop of green — it feels festive and fresh.

Side Dishes

This peppermint roll pairs beautifully with a hot cup of cocoa or a peppermint mocha for true winter indulgence. If you want to keep it lighter, a simple vanilla bean ice cream adds creamy contrast without overpowering the peppermint.

Creative Ways to Present

I’ve served this roll sliced on a festive platter surrounded by whole candy canes and fresh cranberries. For Christmas Eve, I sometimes wrap the whole roll with a red ribbon for gifting or make mini rolls in mini loaf pans – they make adorable gifts or individual servings for a party.

Make Ahead and Storage

Storing Leftovers

I wrap the frosted roll tightly in plastic wrap and store it in the fridge. This keeps it fresh for up to 3 days without drying out. Bringing it to room temperature before slicing makes the texture soft and the flavors pop.

Freezing

If I want to freeze it, I usually wrap the frosted roll well in foil and plastic wrap, then freeze for up to a month. Thaw in the fridge overnight and sit out briefly before serving. I noticed the texture stays remarkably good, just a tiny bit denser.

Reheating

Since this dessert is best served chilled or at room temp, I don’t reheat it. Just let any refrigerated leftovers sit out 30 minutes before enjoying to bring back that soft, melt-in-your-mouth feel.

Frequently Asked Questions:

Can I use brown sugar instead of granulated sugar for the cake?

Brown sugar adds moisture and flavor, but it can weigh down the egg white-based batter and affect the delicate texture. I recommend sticking to granulated sugar for the best lightness in this Candy Cane Peppermint Roll Recipe.

What if I don’t have gel food coloring?

Gel food coloring is preferred because it doesn’t thin the batter, which keeps the texture perfect. If you only have liquid food coloring, use just a few drops and be very gentle folding it in — but expect your red stripes might be a bit paler and batter a touch looser.

How do I prevent the cake from cracking when I roll it?

Make sure to roll the cake while it’s still warm, using a floured towel to keep it from sticking. Take your time rolling gently and tightly but without forcing it. If the cake has cooled completely before rolling, it’s more prone to cracks.

Can I make this recipe ahead for a party?

Absolutely! This Candy Cane Peppermint Roll Recipe is great made a day ahead. Assemble the roll fully, wrap it well, and store it in the fridge. Bringing it to room temperature before serving preserves its soft texture and rich flavor.

Final Thoughts

I often think of this Candy Cane Peppermint Roll Recipe as more than a dessert — it’s a holiday tradition waiting to happen in your kitchen. Its cheerful look, melting texture, and refreshing peppermint zing combine to make every slice feel like a festive celebration. I hope you enjoy making it as much as I do, and that it brings a little extra magic to your next gathering.