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Candy Cane Cake Roll Recipe

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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/candy-cane-cake-roll-recipe/