Name: Candy Cane Peppermint Roll Kuchen 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

There’s something utterly magical about this festive treat that always brightens my holiday spirit. The Candy Cane Peppermint Roll Kuchen Recipe combines fluffy cake, refreshing peppermint, and dreamy cream cheese frosting into one swirl of holiday joy. Trust me, once you try it, it’ll be on repeat every winter!

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 Kuchen Recipe
Top Tip
How to Serve Candy Cane Peppermint Roll Kuchen Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Peppermint Roll Kuchen Recipe

Why You'll Love This Recipe

Making the Candy Cane Peppermint Roll Kuchen Recipe is like wrapping a big, cozy peppermint-scented hug around yourself. I love how its vibrant red and white swirls look just like candy canes, and the frosting isn’t overly sweet but perfectly creamy.

Festive Presentation: The striped effect makes this cake a showstopper at any holiday gathering.
Perfect Peppermint Flavor: Real peppermint extract and crushed candy canes give it that authentic, refreshing taste without overpowering.
Light and Fluffy Texture: Whipped egg whites create an airy cake that’s far from dense or heavy.
Make-Ahead Friendly: You can prepare it a day early, making your holiday planning smoother.

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 the Candy Cane Peppermint Roll Kuchen Recipe plays a crucial role in delivering the perfect flavor and texture. The balance between the fluffy egg whites, the peppermint extract, and the smooth cream cheese frosting is what makes this recipe really shine.

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: Provides structure without weighing down the cake.
Cornstarch: Lightens the flour for a tender crumb in the roll.
Baking powder: Helps the cake rise gently for that soft texture.
Kosher salt: Enhances the flavor and balances sweetness.
Egg whites: Whipped to stiff peaks, they create the airy lift essential for the roll’s cloud-like texture.
Cream of tartar: Stabilizes egg whites for maximum volume and fluffiness.
Granulated sugar: Sweetens and supports the meringue structure.
Peppermint extract: Infuses the cake and frosting with authentic cool peppermint flavor.
Red gel food coloring: Adds vibrant, festive stripes without thinning batter.
Confectioners’ sugar: Creates a silky, smooth frosting.
Unsalted butter: Adds richness and body to the frosting.
Cream cheese: Gives frosting a tangy depth that balances sweetness beautifully.
Crushed candy canes: Provide crunch and extra peppermint punch in the frosting.
Cooking spray and parchment paper: Ensure your cake slides right out and keeps its shape.

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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

While the Candy Cane Peppermint Roll Kuchen Recipe is wonderful as is, I love tweaking it just a bit each year. It’s so rewarding to make it your own — whether you want it lighter, more indulgent, or extra festive.

Variation: One year I swapped the peppermint extract for vanilla and added fresh raspberries into the frosting for a fruity twist that was a hit.
Dietary Modification: For a gluten-free option, I’ve experimented with gluten-free flour blends, but you’ll want one designed for cakes to keep the texture light.
Seasonal Flair: Swap crushed candy canes with chopped toasted nuts or chocolate chips for a different crunch, especially if you’re making it outside the holidays.

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

Step 1: Prep Your Pan and Dry Ingredients

I always start by arranging my oven rack in the lower third and preheating to 350°F—that way the heat’s ready to go. Then I grease my large baking sheet liberally and line it with parchment; this step is key to getting the cake out cleanly later. Next, I whisk together the flour, cornstarch, baking powder, and salt to make sure the dry ingredients are well combined and airy.

Step 2: Whip Those Egg Whites to Perfection

Using a stand mixer with the whisk attachment, I beat the egg whites with the cream of tartar on medium speed until they thicken just a bit. Then I slowly add the granulated sugar and crank the speed up to high. You want those glossy, stiff peaks carefully—a sign that you’ve created the ideal meringue for your cake base. I then fold in the peppermint extract gently, taking care not to deflate all that lovely volume.

Step 3: Divide and Color the Batter

I transfer a little more than half of the batter into a separate bowl for the red part. Adding gel food coloring is fun—you’ll want to add it slowly until you have a bright candy cane red without overmixing. Gently folding helps maintain the airiness in both batters.

Step 4: Pipe Stripes and Bake

This is where the magic happens! I fill two piping bags with the red and white batters, each fitted with a small round tip. On the parchment-lined baking sheet, I pipe diagonal white stripes about an inch apart, then fill the gaps with red batter. Holding the bag just above the surface helps control the flow—this prevents drips and keeps lines sharp. Bake for about 12 to 15 minutes until the cake just pulls from the sides and springs back when poked gently.

Step 5: Roll the Cake While Warm

This tip saved me the first time I made it: dust a clean kitchen towel with flour to prevent sticking. Then, carefully invert the warm cake onto the towel, peel off parchment, and roll the cake up snugly from the short end immediately. Leaving it rolled while it cools sets the shape perfectly and keeps the cake flexible for frosting later.

Step 6: Prepare the Peppermint Cream Cheese Frosting

I beat confectioners’ sugar, softened butter, and cream cheese until silky smooth in my stand mixer. Adding peppermint extract and a pinch of salt balances the sweetness and lifts the flavor. A tiny drop of red gel food coloring tints it a soft pink for that extra festive touch. Finally, I fold in crushed candy canes for texture and that crunch in every bite.

Step 7: Frost and Reroll Your Kuchen

Once the cake is cooled, unroll it gently, remove the towel, and spread the icing evenly across the surface. Then, with care, reroll it tightly but gently so the frosting stays inside the spiral. I use a pastry brush to dust off any leftover flour so it looks clean and inviting.

Step 8: Chill and Slice

For best results, refrigerate your filled roll for at least an hour or overnight — it firms up the frosting and makes slicing much neater. Trust me, it’s worth the wait.

Top Tip

I’ve learned a few tricks that really take the Candy Cane Peppermint Roll Kuchen Recipe from good to unforgettable. These little tweaks helped me the first time I made it and hope they help you too!

Perfect Piping Control: Hold the piping bag close to the cake surface but not touching it; this stops batter drips and keeps clean lines.
Don’t Skip the Flour-Dusted Towel: Rolling the cake onto a floured towel while warm prevents the delicate surface from tearing or sticking.
Beat Egg Whites Thoroughly: Achieving glossy stiff peaks ensures the cake stays light and springy.
Cool Completely Before Frosting: This avoids melting the frosting and helps it hold its shape perfectly when re-rolled.

How to Serve Candy Cane Peppermint Roll Kuchen Recipe

Candy Cane Peppermint Swirl - Serving Suggestion

Garnishes

I keep it classic by sprinkling a little finely crushed candy cane and a light dusting of powdered sugar on top for that festive sparkle. Occasionally, I add a sprig of fresh mint or a few peppermint sticks on the side—it makes the whole presentation pop.

Side Dishes

This peppermint roll pairs beautifully with a cup of hot cocoa or peppermint tea—perfect for a cozy holiday afternoon. I’ve also served it alongside fresh berries for a palate-brightening contrast that guests really enjoy.

Creative Ways to Present

One year, I sliced the roll into mini pinwheels and arranged them in a wreath shape on a platter, topping with holly sprigs and red berries. It was a showstopper that sparked lots of compliments. It’s a fun way to add visual drama if you’re entertaining more people.

Make Ahead and Storage

Storing Leftovers

I wrap leftover roll kuchen tightly in plastic wrap or foil and keep it in the fridge. It stays moist and flavorful for up to 3 days—perfect if you want to prep ahead for a holiday party.

Freezing

I’ve frozen this roll successfully by wrapping it well in plastic wrap and then in foil to prevent freezer burn. When thawed overnight in the fridge, the texture and taste come back almost like fresh—great for making batches in advance.

Reheating

Since it’s best served cool or room temperature, I usually let leftovers come to room temp before serving. If you want it warmer, a few seconds in the microwave (covered loosely) works, but be cautious not to melt the frosting.

Frequently Asked Questions:

Can I make the Candy Cane Peppermint Roll Kuchen Recipe ahead of time?

Absolutely! You can prepare the filled cake up to one day ahead and keep it refrigerated until ready to serve. This actually helps the flavors meld and makes slicing cleaner.

What’s the secret to the bright red stripes in the cake?

Using a gel-based red food coloring is key because it won’t thin out your batter. Start with a small amount and add more until you get the vibrant candy cane red you love.

How do I avoid cracks when rolling the cake?

Rolling the cake while it’s still warm helps it bend without cracking. Use a floured kitchen towel to roll it tightly but gently. Letting it cool in the rolled shape sets it and makes unrolling easier for frosting.

Can I substitute the cream cheese in the frosting?

You can swap cream cheese for mascarpone or a softened buttercream base if you want a different texture or flavor. Keep in mind that cream cheese adds a pleasant tang that balances the peppermint sweetness beautifully.

Final Thoughts

This Candy Cane Peppermint Roll Kuchen Recipe is more than just a dessert — it’s a little holiday celebration rolled up in a delicious spiral. I still remember the first time I made it for my family and how everyone’s faces lit up seeing those bright stripes and tasting that refreshing peppermint creaminess. I hope it becomes one of your favorite festive treats too; it’s a recipe worth sharing and savoring with loved ones.