As I sifted through my pantry, a flash of nostalgia hit me—the vibrant stripes of candy canes reminding me of cheerful holiday gatherings. This Candy Cane Striped Cake is more than just a dessert; it’s a stunning centerpiece that embodies the spirit of the season. With its light and airy layers flavored with sweet peppermint, this festive treat combines breathtaking visuals and a melt-in-your-mouth texture, making it a surefire crowd-pleaser. Not only does it allow for a fun baking adventure, but it also brings a delightful twist to your holiday dessert table. Ready to impress your guests and create lasting memories? Let’s dive into the magic of this delightful Candy Cane Roll!
Why make a Candy Cane Striped Cake?
Visual Appeal: The vibrant red and white stripes create a stunning centerpiece that will be the talk of the table.
Festive Flavor: Delve into the invigorating taste of peppermint that brings forth the essence of the holiday season.
Crowd-Pleasing: Perfect for gatherings, this cake appeals to both kids and adults, ensuring everyone leaves with a smile.
Easy Baking Adventure: With step-by-step instructions, even novice bakers can join in on the fun! For more exciting baking ideas, check out these delicious Chip Peanut Butter creations that may inspire your next dessert.
Customizable Options: Feel free to add your twist—try using different colors or fillings!
Candy Cane Striped Cake Ingredients
For the Cake Base
• Cooking Spray – Prevents sticking; use parchment paper for extra assurance.
• All-Purpose Flour (90 g) – Provides structure; consider gluten-free flour if needed.
• Cornstarch (3 tbsp) – Lightens the texture; can be substituted with more flour, but results may vary.
• Baking Powder (1/2 tsp) – A leavening agent; ensure it’s fresh for optimal rise.
• Kosher Salt (1/2 tsp) – Enhances flavor; regular salt can be used, but adjustments may alter taste.
• Egg Whites (9 large) – For stability and volume; avoid yolks to maintain lightness.
• Cream of Tartar (1/2 tsp) – Stabilizes egg whites; not easily substituted, but lemon juice works in a pinch.
• Granulated Sugar (200 g) – Adds sweetness and helps create structure; coconut sugar can be an alternative, though it may alter taste.
• Peppermint Extract (1 tsp) – Infuses holiday flavor; substitute with vanilla for a different taste profile.
• Red Gel Food Coloring – For visual appeal; omit for a natural look or use other colors.
For the Frosting
• Confectioners’ Sugar (283 g) – Provides sweetness and texture for frosting; consider powdered monk fruit for a sugar-free version.
• Unsalted Butter (3/4 cup) – Adds creaminess to frosting; use vegan butter for a dairy-free option.
• Cream Cheese (8 oz) – Contributes to creaminess and flavor in frosting; vegan cream cheese is a great dairy-free variant.
• Kosher Salt (1/4 tsp) – Balances sweetness; regular salt can be substituted if needed.
• Crushed Candy Canes (1/2 cup) – Adds texture and a festive touch; replace with crushed nuts for a different crunch.
For Decoration
• Piping Bags & Round Tips – Essential for that beautiful cake decoration; ziplock bags with a cut corner can serve as a substitute.
Step‑by‑Step Instructions for Candy Cane Roll
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare your baking sheets by lining them with parchment paper and lightly spraying the surface with cooking spray. This will prevent the delicate Candy Cane Roll from sticking, ensuring easy removal after baking.
Step 2: Whip Egg Whites
In a clean mixing bowl, beat 9 large egg whites with 1/2 teaspoon of cream of tartar using an electric mixer on high speed. Continue whipping until stiff peaks form, which should take about 5-7 minutes. You’ll know they’re ready when the egg whites are glossy and hold their shape nicely; this will be key for achieving the light texture in your Candy Cane Roll.
Step 3: Combine Dry Ingredients
In another bowl, whisk together 90 grams of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Make sure there are no lumps, as evenly mixed dry ingredients will contribute to the uniform structure of your Candy Cane Roll.
Step 4: Blend in Sugar
Gradually add 200 grams of granulated sugar into the whipped egg whites. Use a gentle folding motion with a spatula to incorporate the sugar without deflating the whip. This process should take about 2-3 minutes, and you’ll see the mixture become denser and a touch sweeter—perfect for your festive cake.
Step 5: Fold in Dry Mix and Color
Carefully fold the dry ingredient mixture into the egg whites, mixing just until combined. This is the crucial step for your Candy Cane Roll; do it gently to maintain the airiness. Add a few drops of red gel food coloring while you’re folding, blending until you achieve a slightly runny batter with a vibrant color.
Step 6: Pipe the Batter
Transfer the batter into a piping bag or a ziplock bag with the corner cut off. On your prepared baking sheets, pipe the batter into alternating lines to create striking stripes. Aim for even stripes of batter spaced evenly apart, covering the sheet fully, which will add to the visual charm of your Candy Cane Roll.
Step 7: Bake the Cake
Place the filled baking sheets in the preheated oven and bake for about 12-15 minutes or until the cake is set and springs back when lightly touched. To ensure flexibility while rolling, remove the cakes from the oven once done, and immediately roll them up in a clean kitchen towel to cool.
Step 8: Make the Frosting
While your Candy Cane Roll cakes are cooling, prepare the frosting by mixing 8 ounces of softened cream cheese, 3/4 cup of unsalted butter, 283 grams of confectioners’ sugar, and 1 teaspoon of peppermint extract in a mixing bowl. Beat until the mixture is smooth and fluffy, which should take about 3-5 minutes.
Step 9: Assemble and Decorate
Once the rolled cakes are cool, unroll them carefully. Spread an even layer of frosting across each cake and re-roll them tightly. Once rolled, you can top the outside with remaining frosting and sprinkle crushed candy canes for that delightful, festive crunch. Your beautiful Candy Cane Roll is now ready to wow your guests!
Expert Tips for Candy Cane Striped Cake
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Egg Whites Matter: Ensure there are no yolks mixed in, as they will prevent the egg whites from reaching stiff peaks, compromising the cake’s lightness.
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Speed is Key: Roll the cake quickly after baking to maintain flexibility and avoid cracking. The towel trick allows you to achieve this without hassle.
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Piping Technique: Practice holding the piping bag firmly and piping with a steady hand to create even stripes; this can take some finesse, so don’t be shy to test it out.
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Baking Time: Keep an eye on the oven, as baking times can vary! A toothpick should come out clean when the cake is done.
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Color Variations: Feel free to experiment with food coloring beyond red; vibrant pastels can give the Candy Cane Roll a unique twist for various occasions.
How to Store and Freeze Candy Cane Striped Cake
Fridge: Store leftover Candy Cane Striped Cake covered in plastic wrap or an airtight container for up to 3 days. This will help preserve its moistness and flavor.
Freezer: If needed, freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the fridge overnight before serving for the best taste and texture.
Reheating: For a delightful experience, reheat slices in the microwave for about 10-15 seconds, just enough to take the chill off and bring back its fluffiness.
Room Temperature: Enjoy within a day at room temperature for the freshest taste, especially if serving to guests during festive gatherings.
What to Serve with Candy Cane Striped Cake
Prepare to elevate your festive dinner with delightful pairings that complement this stunning holiday treat perfectly.
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Hot Chocolate: A rich, creamy cup of hot chocolate adds warmth and coziness, enhancing the peppermint flavors of the cake.
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Spiced Tea: The aromatic spices in a steaming cup of spiced tea create a harmonious balance with the candy cane sweetness, making each bite memorable.
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Peppermint Ice Cream: A scoop of peppermint ice cream brings extra flavor burst—its creaminess contrasts beautifully with the cake’s airy texture.
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Fresh Fruit Salad: A light and refreshing fruit salad with berries and citrus cuts through the sweetness, offering a vibrant note on your plate.
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Creamy Vanilla Custard: The silky smoothness of vanilla custard pairs wonderfully, adding richness to the presentation while meshing with the cake’s peppermint essence.
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Gingerbread Cookies: The warm, spicy notes of gingerbread cookies make for a nostalgic pairing, creating a delightful holiday dessert duo.
Your festive table is now brimming with delicious choices—each option enhances the Candy Cane Striped Cake, combining to craft an unforgettable holiday experience!
Candy Cane Roll Variations & Substitutions
Feel free to personalize your Candy Cane Roll with these delightful adaptations that elevate both flavor and presentation.
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously fluffy alternative. This way, everyone can enjoy the festive magic without any worry.
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Dairy-Free: Use vegan butter and cream cheese to create a dairy-free frosting that’s just as creamy and tasty. You won’t miss the dairy in this festive delight!
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Colorful Stripes: Switch up the red gel food coloring for vibrant hues like green or blue to suit other festive occasions. Imagine the surprise when your guests see a rainbow delight instead!
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Decadent Chocolate: Replace 30 grams of flour with cocoa powder for a rich, chocolatey twist that pairs beautifully with peppermint. Chocolate lovers will declare this version a winner!
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Fruit-Infused Layers: Incorporate a layer of homemade fruit compote, like raspberry or cherry, between the cake layers for a tangy contrast that refreshes every bite. The combination of flavors is simply enchanting!
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Nuts & Crunch: Swap out crushed candy canes for your favorite nuts—like pistachios or almonds—to add texture and a nutty flavor that complements the sweetness beautifully.
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Peppermint Twist: If you love the classic combination, add more peppermint extract to the frosting for an extra kick. It enhances the overall peppermint experience that’s perfect for the holidays.
For more fabulous dessert ideas, make sure to check out these scrumptious Chip Peanut Butter dishes that can bring more variety to your sweet table. With all these variations, your Candy Cane Roll will be the highlight of any gathering!
Make Ahead Options
These Candy Cane Striped Cakes are a lifesaver for busy holiday hosts! You can prepare the cake layers up to 24 hours in advance, allowing you to enjoy more time with guests later. To do this, bake the cakes, let them cool, and then wrap them tightly in plastic wrap before refrigerating. The frosting can also be made up to 3 days ahead; simply store it in an airtight container in the fridge. When you’re ready to serve, assemble the cakes by spreading the frosting and rolling them up, and then decorate with crushed candy canes. This way, you’ll have a stunning dessert that’s just as delicious and festive, with minimal stress.
Candy Cane Striped Cake Recipe FAQs
What kind of peppermint extract should I use for the Candy Cane Striped Cake?
I recommend using pure peppermint extract for the best flavor. It provides an authentic peppermint taste that’s perfect for the festive season. If you prefer a milder flavor, you can substitute it with vanilla extract, which will still offer a delicious twist!
How do I store the leftover Candy Cane Striped Cake?
To keep your delightful Candy Cane Striped Cake fresh, cover it with plastic wrap or place it in an airtight container in the refrigerator. This way, it will last for up to three days, preserving its moistness and peppermint flavor. Just remember to let it come to room temperature before serving for the best taste.
Can I freeze the Candy Cane Striped Cake?
Absolutely! If you want to save some for later, slice the cake into individual portions. Wrap each slice tightly in plastic wrap, then in aluminum foil, and freeze for up to two months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight for the best texture.
What should I do if my egg whites don’t reach stiff peaks?
If your egg whites aren’t whipping to stiff peaks, make sure no yolk has accidentally mixed in, as even a small amount can hinder the process. Also, ensure your mixing bowl is completely clean and dry. If still struggling, you can add a pinch of cream of tartar to help stabilize the whites and enhance volume.
Are there any substitutions for the allergens in the Candy Cane Striped Cake?
Certainly! To make the Candy Cane Striped Cake dairy-free, you can swap out the unsalted butter and cream cheese for vegan alternatives. For those with gluten sensitivity, using a gluten-free all-purpose flour blend is a great option. Just be mindful that the texture and taste might differ slightly, but it will still be delicious!
How to ensure my Candy Cane Roll doesn’t crack while rolling?
To prevent cracking, roll the cake quickly while it’s still warm and using a clean kitchen towel can help ease this process. Roll gently but firmly, and try to create a tight roll without applying too much pressure on the cake. If you find it’s cracking, roll it less tightly and give it a bit more time to cool initially. Happy baking!
Candy Cane Roll: A Festive Delight That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper and cooking spray.
- Beat 9 large egg whites with 1/2 teaspoon of cream of tartar until stiff peaks form, about 5-7 minutes.
- In another bowl, whisk 90 grams of all-purpose flour, 3 tablespoons of cornstarch, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt together.
- Gradually add 200 grams of granulated sugar into the whipped egg whites, folding gently until combined.
- Fold in the dry ingredients and red gel food coloring until you have a slightly runny batter.
- Pipe the batter onto the prepared baking sheets in alternating stripes.
- Bake for 12-15 minutes or until the cake is set and springs back when touched. Roll in a towel to cool.
- Mix softened cream cheese, unsalted butter, confectioners’ sugar, and peppermint extract until smooth for frosting.
- Unroll the cooled cakes, spread with frosting, and re-roll. Decorate with remaining frosting and crushed candy canes.
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