Name: Candy Cane Swiss Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: Cooking spray, for greasing; 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

Nothing says festive like the delightful swirl of peppermint and fluffy cake in my Candy Cane Swiss Roll Recipe. It’s a showstopper that tastes as magical as it looks, perfect for brightening up holiday gatherings or cozy winter afternoons.

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

Why You'll Love This Recipe

This Candy Cane Swiss Roll Recipe is truly one of my holiday favorites because it’s festive, fun to make, and absolutely delicious. The peppermint flavor paired with the light-as-air sponge and creamy frosting just screams celebration.

Easy yet impressive: Even if you’re not a pro baker, the step-by-step process will guide you to a perfect roll every time.
Striking presentation: The red and white stripes look exactly like a candy cane, making it visually stunning for holiday tables.
Peppermint perfection: The cream cheese frosting with just the right hint of peppermint balances the sweetness beautifully.
Make-ahead friendly: You can prep it a day early, which is a lifesaver when hosting guests.

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 this Candy Cane Swiss Roll Recipe plays a vital role in making the cake tender and flavorful. Choosing fresh eggs and quality peppermint extract makes all the difference, and the cornstarch helps create that delightfully soft texture you’ll want to roll up easily.

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 the structure but keeps the cake light when paired with cornstarch.
Cornstarch: Softens the flour to keep the sponge tender.
Baking powder: Gives just enough lift to the batter without making it too airy.
Kosher salt: Enhances the sweetness and balances flavors.
Egg whites: The backbone for this meringue-style cake, whipped to stiff peaks for that fluffy, airy texture.
Cream of tartar: Stabilizes the egg whites, helping them hold their volume.
Granulated sugar: Sweetens and helps create a glossy, stable meringue.
Peppermint extract: Essential for that classic candy cane flavor.
Red gel food coloring: Intense color without thinning the batter.
Confectioners’ sugar: Keeps the frosting ultra smooth and sweet.
Unsalted butter: Adds creaminess to the frosting.
Cream cheese: Gives the frosting tang and richness that perfectly cuts through the sweetness.
Crushed candy canes: Adds texture and an extra peppermint punch in the frosting.

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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

I love adding a little twist to this Candy Cane Swiss Roll Recipe by sometimes swapping in white chocolate chips into the frosting or using peppermint bark shavings instead of crushed candy canes for garnish. Feel free to make it your own!

Variation: One year, I swapped peppermint extract with orange extract — it gave a festive, unique spin that's perfect if peppermint’s not your thing.
Dietary twist: You can try a dairy-free cream cheese and butter substitute in the frosting for lactose intolerance.
Seasonal change: A drizzle of melted dark chocolate over the rolled cake adds a rich holiday touch.

Step-by-Step: How I Make Candy Cane Swiss Roll Recipe

Step 1: Prep your workspace and bake the base

I always find that organizing all ingredients beforehand makes the process smoother — having everything measured and ready avoids last-minute scrambling. Start by preheating your oven to 350°F and greasing your 18 by 13-inch baking sheet. Lining it with parchment paper ensures the cake lifts off without any tears — which is key for rolling up that pretty spiral later.

Step 2: Whip the egg whites to glossy perfection

Using a stand mixer with the whisk attachment, beat your egg whites and cream of tartar at medium speed until they begin to thicken. Gradually add sugar as you increase to high speed, continuing to whip until you get smooth, stiff peaks. It’s like magic watching the meringue transform — this is what gives the cake its fluffy texture.

Step 3: Fold in dry ingredients gently

Here’s where patience counts. Carefully fold your flour mixture into the egg whites with a spatula. You want to retain as much air as possible, so no overmixing! Once combined, split the batter roughly — a bit more in the bowl for the red batter. Add your red gel food coloring, folding gently until that classic candy cane red shines through.

Step 4: Pipe your stripes with care

Using piping bags fitted with round tips, pipe white diagonal stripes onto your parchment-lined pan first, leaving space between each. Then fill the gaps with the red batter. The red batter tends to be slightly looser, so I hold the bag just above the tip and turn the tip upward at the end of each stripe to avoid drips. It looks fussy, but this step is what gives the roll its signature candy cane appearance.

Step 5: Bake and roll carefully

Bake for 12 to 15 minutes, or until your cake starts to pull away from the pan edges and springs back lightly when pressed. When it comes out, cool it for a few minutes before turning it onto a floured kitchen towel. Peel off the parchment and immediately start rolling the cake tightly into a spiral with the towel. This step forms the roll’s shape and prevents cracking later — letting it cool rolled up means it’s ready to fill without breaking.

Step 6: Whip up the frosting and assemble

For the frosting, beat confectioners’ sugar, softened butter, and cream cheese until smooth. Add peppermint extract, salt, and a drop of red coloring until you get a soft pink hue—so festive! Fold in the crushed candy canes gently for a little crunchy surprise. Then unroll your cake, spread the frosting evenly, and roll it back up gently. Use a pastry brush to dust off any extra flour.

Top Tip

Over the years, I’ve learned some tricks that really help the Candy Cane Swiss Roll Recipe come out flawless and stunning every time. These little details take away stress and boost confidence!

Folding technique: Always fold your dry ingredients gently with a rubber spatula, turning the bowl and lifting the batter from underneath — no stirring!
Piping precision: Practice piping on parchment scraps to get a feel for pressure and spacing before working on the actual cake.
Rolling warm: Roll the cake into the towel as soon as it comes out of the oven — this prevents cracks and makes frosting easier.
Cooling time: Let the rolled cake cool completely before frosting so it holds its shape when you roll it back up.

How to Serve Candy Cane Swiss Roll Recipe

Candy Cane Swiss Roll - Serving Suggestion

Garnishes

I adore finishing this cake with just a sprinkling of extra crushed candy canes and a light dust of powdered sugar—keeps it festive yet simple. Sometimes I add a sprig of fresh mint or a few holly berries nearby to bring a bit of holiday greenery without overpowering the look.

Side Dishes

Serve slices alongside hot cocoa or a peppermint mocha for the ultimate winter treat. I’ve also paired it with warm spiced apples or a scoop of vanilla ice cream to balance the peppermint bite with creamy sweetness.

Creative Ways to Present

For holiday parties, I like to slice the roll into thick rounds and arrange them upright on a platter so the swirl pattern shows off beautifully. You can drizzle melted white chocolate over the top or even stick miniature candy canes into each slice for a whimsical touch.

Make Ahead and Storage

Storing Leftovers

After frosting and rolling, I wrap the Cake tightly in plastic wrap and store it in the fridge. It keeps fresh for about 2 to 3 days — although it rarely lasts that long in my house!

Freezing

This Swiss roll freezes beautifully. I wrap it in plastic wrap and then foil to protect it from freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge for a fresh-from-the-oven taste.

Reheating

I usually let slices come to room temperature before serving; if you prefer warm, a quick 10-second zap in the microwave softens the frosting and intensifies those peppermint notes without melting the cream cheese too much.

Frequently Asked Questions:

Can I make the Candy Cane Swiss Roll Recipe without a stand mixer?

You absolutely can! Whipping the egg whites by hand with a balloon whisk will take a bit more time and effort, but it’s totally doable. Make sure your bowl and whisk are clean and dry; cold eggs won’t whip up as well, so room temperature is best.

How do I avoid cracks when rolling the cake?

Rolling the cake while it’s still warm is the key. Dust your kitchen towel with flour and use it to gently roll the cake right out of the oven. This pre-rolling trains the cake to bend without breaking. Let it cool fully rolled before unrolling and adding frosting.

Can I use other flavors besides peppermint?

Definitely! While peppermint is classic, you could substitute the extract with vanilla, orange, or even almond. Just adjust the frosting to complement your chosen flavor — the cream cheese base is wonderfully versatile.

What’s the best way to store leftover cake?

Wrap the cake tightly in plastic wrap and store it in the refrigerator. This preserves freshness and prevents the frosting from drying out. If you want to keep it longer, consider freezing as mentioned earlier.

Final Thoughts

The Candy Cane Swiss Roll Recipe has become one of my go-to festive treats because it’s not only beautiful, but genuinely delicious and surprisingly easy once you get the hang of it. Sharing a slice with friends and family always brings big smiles and holiday cheer. Give it a try—once you roll that first perfect slice, you’ll see why it’s worth every bit of love and effort.