Description
This festive Candy Cane Cake Roll is a visually stunning and delicious holiday dessert featuring a peppermint-flavored white cake rolled with cream cheese frosting and crushed candy canes. The cake batter is divided and tinted with red and green gel food coloring, then piped in diagonal stripes to mimic the classic candy cane look. After baking, the light and fluffy cake is rolled with a creamy peppermint frosting and crunchy candy cane topping, making it a perfect centerpiece for any holiday gathering.
Ingredients
Scale
Cake Batter
- 1 15.25 oz box White cake mix
- 6 large eggs
- 1/4 cup water
- 1/4 cup Canola oil
- 1 tbsp 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
- Beat Eggs: Using a stand mixer or hand mixer, beat the 6 large eggs on medium speed until light in color and frothy, approximately 6 minutes.
- Mix Batter: At slow speed, add the white cake mix, canola oil, water, and peppermint extract to the eggs and mix until the batter is smooth and well combined.
- Prepare Baking Sheet: Spray the cookie sheet with a baking spray like Pam, then cover with parchment paper, ensuring about a 3-inch overhang on each end for easy removal later.
- Divide and Color Batter: Divide the batter into three portions—one remains white, one is mixed with red gel food coloring, and the third is mixed with green (leaf) gel food coloring in separate medium bowls.
- Fill Piping Bags: Scoop each colored batter into separate piping bags, trimming the tips to pipe controlled lines.
- Pipe Stripes: Pipe thick, diagonal stripes of red, green, and white batter alternating to create the candy cane pattern across the prepared baking sheet.
- Bake Cake: Bake in the preheated oven for 12-14 minutes, or until the cake springs back when lightly touched.
- Prepare for Rolling: On your countertop, lay a piece of parchment paper larger than the cake pan and generously sprinkle it with powdered sugar to prevent sticking.
- Flip Cake: When baking is done, carefully invert the cake onto the powdered sugar-dusted parchment paper.
- Remove Parchment: Gently peel off the parchment paper from the baked side of the cake.
- Initial Roll: Using the parchment paper on the bottom, carefully roll the cake into a tube. This first rolling helps form the shape without cracking.
- Cool Completely: Allow the rolled cake to cool completely while wrapped.
- Unroll and Frost: Once cooled, gently unwrap and spread the entire 8-ounce container of cream cheese frosting evenly over the cake surface.
- Add Candy Cane Topping: Sprinkle the crushed candy cane evenly over the frosting for added peppermint crunch and festive appearance.
- Final Roll: Carefully roll the cake back into a tight log with the frosting and candy cane inside.
- Chill: Place the rolled cake into the refrigerator to set until ready to serve.
Notes
- Ensure the eggs are beaten until frothy for a light, airy cake texture.
- Using piping bags for the colored batter creates crisp candy cane stripes.
- Rolling the cake while warm helps prevent cracking during the final roll with frosting.
- Sifting powdered sugar on the parchment prevents the cake from sticking when flipped.
- The cake is best refrigerated for at least one hour before slicing to set properly.
