Candy Cane Cake Roll Recipe

Introduction

This Candy Cane Cake Roll is a festive and fun dessert that combines peppermint flavor with colorful cake layers. It’s perfect for the holidays, featuring a creamy cream cheese frosting and a crunchy candy cane topping that adds the perfect finishing touch.

Ingredients

• 1 15.25 oz box white cake mix
• 6 large eggs
• 1/4 cup water
• 1/4 cup canola oil
• 1 tablespoon peppermint extract
• 1 8 oz container cream cheese frosting
• 1 cup powdered sugar
• 1 cup crushed candy cane
• Leaf gel food coloring
• Red gel food coloring

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper, allowing about 3 inches of overhang on each end.
2. Step 2: Using a mixer, beat the eggs on medium speed until they become light in color and frothy, about 6 minutes.
3. Step 3: Slowly mix in the cake mix, oil, water, and peppermint extract until the batter is smooth and well combined.
4. Step 4: Spray the cookie sheet with baking spray and cover it with parchment paper.
5. Step 5: Divide the batter evenly into the mixing bowl and two medium bowls.
6. Step 6: Add a few drops of red gel food coloring to one bowl and a few drops of leaf green gel food coloring to the other, leaving one bowl with white batter.
7. Step 7: Transfer each colored batter into separate piping bags and cut off the tips.
8. Step 8: Pipe thick diagonal stripes by alternating the red, green, and white batter to create a candy cane pattern on the parchment-lined cookie sheet.
9. Step 9: Bake for 12-14 minutes, or until the cake springs back when lightly touched.
10. Step 10: While the cake bakes, place a piece of parchment paper larger than the cake pan on your counter and sprinkle it generously with powdered sugar.
11. Step 11: When the cake is done, carefully invert it onto the sugared parchment paper and peel off the parchment from the cookie sheet.
12. Step 12: Gently roll the cake up in the parchment paper, starting from the short edge, and let it cool completely in this rolled shape.
13. Step 13: Once cooled, carefully unroll the cake and spread the cream cheese frosting evenly over the surface.
14. Step 14: Sprinkle the crushed candy cane over the frosting.
15. Step 15: Roll the cake back into a log and place it in the refrigerator until ready to serve.

Tips & Variations

• Use gel food coloring for vibrant colors without altering batter consistency.
• For extra peppermint flavor, add a bit of crushed mint candies inside the frosting layer.
• Make this cake a day ahead to allow the flavors to meld and the cake to set perfectly.
• Substitute cream cheese frosting with whipped vanilla frosting for a lighter option.

Storage

Store the cake roll wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For best texture, allow it to come to room temperature for about 15 minutes before serving. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake batter instead of boxed mix?

Yes, you can use your favorite white cake recipe as a base. Just be sure the batter is thick enough to hold the piping pattern and bake evenly in a thin layer.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using parchment paper helps prevent cracks. Rolling it gently and allowing it to cool in the rolled shape also preserves its flexibility.

Candy Cane Cake Roll Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This festive Candy Cane Cake Roll is a delightful holiday dessert featuring a fluffy white cake swirled with red and green peppermint-flavored batter, rolled with creamy cream cheese frosting, and topped with crushed candy canes for a refreshing minty crunch. Its colorful striped design and luscious texture make it perfect for Christmas celebrations.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter Ingredients

• 1 15.25 oz box White cake mix
• 6 large eggs
• 1/4 cup water
• 1/4 cup Canola oil
• 1 tablespoon peppermint extract

Frosting and Decoration

• 1 8 oz container cream cheese frosting
• 1 cup powdered sugar
• 1 cup crushed candy cane
• Leaf gel food coloring
• Red gel food coloring

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper to prevent sticking.
2. Beat eggs: Using a standing or hand mixer, beat the 6 eggs on medium speed for about 6 minutes until they are light in color and frothy, which helps create a fluffy cake texture.
3. Combine cake batter: At slow speed, mix in the white cake mix, canola oil, water, and peppermint extract until the batter is smooth and well combined.
4. Prepare baking surface: Spray the cookie sheet with baking spray and place parchment paper on it with about 3 inches of overhang on each end for easier handling later.
5. Divide batter and add colors: Divide the batter evenly into three bowls. Add red gel food coloring to one bowl and leaf (green) gel food coloring to another, leaving the third bowl as the white batter.
6. Pipe colored batter: Transfer each colored batter into separate piping bags, cut the tips off, and pipe thick diagonal stripes alternating colors across the lined baking sheet to create the candy cane pattern.
7. Bake the cake: Bake in the preheated oven for 12 to 14 minutes or until the cake springs back when lightly touched, indicating it is done.
8. Prepare rolling surface: While the cake bakes, sprinkle powdered sugar onto a large piece of parchment paper slightly larger than the baking sheet to prevent sticking during the rolling process.
9. Invert cake: Once baked, carefully flip the cake onto the powdered sugar-dusted parchment paper, then remove the baking sheet’s parchment paper from the cake.
10. Roll cake with parchment: Using the parchment paper, carefully roll the cake into a tube starting from one short end with the parchment paper inside, then let the rolled cake cool completely to set its shape.
11. Unroll and frost: After cooling, gently unwrap the cake and evenly spread the full container of cream cheese frosting over the cake’s surface.
12. Add candy cane topping: Sprinkle the crushed candy cane on top of the frosting for a festive and minty crunch.
13. Re-roll the cake: Carefully re-roll the cake into a log without the parchment this time, ensuring the frosting and candy cane stay inside.
14. Chill before serving: Place the rolled cake log in the refrigerator to chill until ready to serve, allowing the frosting to firm up and flavors to meld.

Notes

• Be gentle when rolling and unrolling the cake to prevent cracks.
• The powdered sugar on the parchment prevents the cake from sticking when rolling.
• Use gel food coloring to get vibrant colors without thinning the batter.
• Let the cake cool completely before adding frosting to avoid melting.
• Crushed candy cane adds extra texture and festive flavor but can be omitted for a less crunchy topping.

Keywords: Candy Cane Cake Roll, Peppermint Cake, Holiday Dessert, Christmas Cake Roll, Cream Cheese Frosting, Festive Cake