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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Candy Cane Peppermint Roll Kuchen Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Candy Cane Roll is a festive and colorful dessert perfect for the holiday season. Featuring a light peppermint-flavored sponge cake with red and white stripes baked in a spiral roll, it is filled and frosted with a creamy peppermint cream cheese frosting studded with crushed candy canes for a delightful crunch.
Ingredients
Cake
- Cooking spray
- ¾ cup (90 g) all-purpose flour, plus more for dusting
- 3 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 9 large egg whites
- ½ teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- 1 teaspoon peppermint extract
- 2 drops red gel food coloring (or more as needed)
Frosting
- 2 ½ cups (283 g) confectioners’ sugar
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 (8-oz) package cream cheese, softened
- 1 teaspoon peppermint extract
- ¼ teaspoon kosher salt
- 1 small drop red gel food coloring
- ½ cup crushed candy canes
Instructions
- Prepare Oven and Pan: Arrange a rack in the lower third of the oven and preheat to 350°. Grease an 18" x 13" baking sheet with cooking spray and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and kosher salt until combined.
- Beat Egg Whites: In a large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until they start to thicken. Slowly add the granulated sugar and increase the speed to high. Continue beating until glossy and stiff peaks form. Then, beat in the peppermint extract.
- Fold Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the egg white mixture until just combined, taking care not to deflate the batter.
- Divide and Color Batter: Transfer a little more than half of the batter (about 350 g) into a medium bowl for the red batter, leaving about 250 g for the white. Add the red gel food coloring to the medium bowl and gently fold to combine. Add more coloring as needed until the desired bright red shade is reached.
- Pipe Batter Stripes: Divide the red and white batters into two piping bags fitted with ⅝” to ½” round tips. Starting from a corner of the prepared baking sheet, pipe diagonal white lines about 1 inch apart. Then pipe red batter between each white line completely filling the gaps. Hold the piping bag just above the tip and angle the tip upwards at the end of each line to prevent drips.
- Bake Cake: Bake the cake on the lower rack for 15 minutes or until it starts to pull away from the sides and pressing gently in the center leaves no indent. Remove from oven and let cool for 5 minutes.
- Roll Cake While Warm: Lightly dust a clean kitchen towel with flour using a small sieve. Turn the warm cake onto the towel and carefully peel away the parchment paper. Using the towel, gently and tightly roll the cake starting at the short end into a spiral. Let the rolled cake cool completely for about 1 hour.
- Make Frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners’ sugar, softened butter, and cream cheese on medium speed until smooth. Add the peppermint extract and kosher salt, beating until combined. Add a small drop of red gel food coloring and beat until the frosting is a light pink color. Fold in the crushed candy canes until just combined.
- Unroll and Frost Cake: Carefully unroll the cooled cake and remove the kitchen towel. Place the cake on a cutting board or serving platter. Spread the peppermint cream cheese frosting evenly all over the surface of the cake.
- Roll and Serve: Gently roll the frosted cake back into a spiral. Use a pastry brush to dust off any excess flour from the towel onto the cake surface.
- Make Ahead Option: The filled cake can be prepared one day in advance and stored refrigerated, tightly wrapped, to maintain freshness until serving.
Notes
- Use a small sieve to dust the kitchen towel with flour to prevent the cake from sticking during rolling.
- If you don’t have gel food coloring, use a concentrated liquid food coloring but start with less to avoid thinning the batter.
- Ensure the egg whites reach stiff peaks for a light and airy sponge texture.
- Be gentle when folding the flour mixture into the egg whites to keep the batter airy.
- The red batter may be slightly looser; handle piping carefully to keep neat stripes.
- If desired, substitute crushed peppermint candies for the candy canes in frosting.
- Allow the rolled cake to cool completely before frosting to prevent melting the cream cheese.
- Make ahead and store properly to maintain texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg
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