As the first snowflakes begin to blanket the ground, I can’t help but think about the delightful treats that embody the warmth of the holiday season. Enter my Candy Cane Striped Cake, a festive showstopper that brings cheer to any gathering with its vibrant colors and sweet peppermint flavor. This cake is not only a visual feast—its light and fluffy texture is a delightful surprise that will leave your guests raving. Surprisingly easy to whip up, it’s perfect for those moments when you want something special without spending all day in the kitchen. Plus, it’s bound to carve a sweet spot in your holiday traditions. Ready to dive into dessert magic? Let’s get baking!
Why is this cake a holiday must-try?
Festive Appeal: This Candy Cane Striped Cake dazzles with its vibrant red and white swirls, making it an eye-catching centerpiece for any holiday gathering.
Easy to Make: Despite its impressive appearance, the recipe is straightforward, suitable for all skill levels, ensuring success every time.
Deliciously Unique: Combining fluffy cake with a refreshing peppermint twist, every bite offers a taste of the holiday spirit.
Crowd-Pleaser: Perfect for parties or family gatherings, this cake is sure to spark joy and conversation among your guests, just like these festive dessert ideas you might want to try!
Customizable Options: You can easily switch up the flavors and colors to match any occasion, allowing you to keep the magic alive throughout the year.
Candy Cane Striped Cake Ingredients
For the Cake Batter
• Cooking Spray – Prevents cake from sticking; grease well for easy removal.
• All-Purpose Flour (90 g) – Provides structure; can use gluten-free flour as a substitute.
• Cornstarch (3 Tbsp) – Lightens the texture; no substitutions.
• Baking Powder (1/2 tsp) – Leavening agent for rise; ensure it’s fresh for best results.
• Kosher Salt (1/2 tsp) – Balances sweetness; sea salt can be a substitute.
• Large Egg Whites (9) – Essential for meringue-like texture; room temperature eggs whip better.
• Cream of Tartar (1/2 tsp) – Stabilizes egg whites; can omit if not available.
• Granulated Sugar (200 g) – Adds sweetness and helps with meringue stability.
• Peppermint Extract (1 tsp) – Provides mint flavor; vanilla extract can be used for a different profile.
• Red Gel Food Coloring – Gives the cake its festive color; substitute with liquid food coloring in larger quantities.
For the Frosting
• Confectioners’ Sugar (283 g) – Used for frosting; powdered sugar or icing sugar can be used interchangeably.
• Unsalted Butter (3/4 cup) – Adds richness; can substitute with vegan butter for dairy-free options.
• Cream Cheese (8 oz) – Gives the frosting creaminess; use a dairy-free cream cheese as an alternative.
• Kosher Salt (1/4 tsp) – Enhances flavor of the frosting.
• Small Drop Red Gel Food Coloring – For decorative touch on frosting.
• Crushed Candy Canes (1/2 cup) – Adds crunch and festive decoration; can use chocolate shavings as an alternative.
For Decorating
• Piping Bags – Essential for decorating; can also use resealable plastic bags.
Get ready to impress your family and friends with this Candy Cane Striped Cake—your holiday dessert has never been so deliciously festive!
Step‑by‑Step Instructions for Candy Cane Striped Cake
Step 1: Prepare Baking Sheets
Preheat your oven to 350°F (175°C). While it’s heating, spray two baking sheets with cooking spray and dust them with flour to prevent sticking. This foundational step is key to ensuring your Candy Cane Striped Cake releases easily once baked, so take your time getting them coated evenly.
Step 2: Make Cake Batter
In a large mixing bowl, whip 9 large egg whites with ½ teaspoon of cream of tartar until stiff peaks form, which should take about 5 minutes. Gradually add 200 grams of granulated sugar, continuing to whip until fully combined. Carefully fold in 90 grams of all-purpose flour, 3 tablespoons of cornstarch, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt until just blended, keeping the mixture airy.
Step 3: Color Batter
Once your batter is created, divide it into two bowls. In one bowl, add red gel food coloring, mixing until you achieve your desired festive red hue. This candy cane twist is what makes your Candy Cane Striped Cake visually stunning, so ensure that the color is vibrant enough to shine through once baked.
Step 4: Pipe Batter
Arrange piping bags or resealable plastic bags to fill with the two batters. Begin by piping alternating stripes of white and red batter onto the prepared baking sheets, creating a striped effect that is both fun and appealing. Aim for a smooth and even application that will create the visual masterpiece when cut into slices.
Step 5: Bake and Cool
Bake the striped batters in the preheated oven for 15-20 minutes or until they spring back when gently pressed and are just set. Remove from the oven and allow them to cool slightly. While they’re still warm, carefully roll each sheet into a towel to form a spiral shape, avoiding cracks and ensuring they hold their shape for the final assembly.
Step 6: Prepare Frosting
For the frosting, beat together ¾ cup of unsalted butter and 8 oz of cream cheese until creamy. Gradually add in 283 grams of confectioners’ sugar along with 1 teaspoon of peppermint extract and ¼ teaspoon of kosher salt, adjusting sweetness as you mix until fluffy and smooth. This frosting will be the delightful coating that complements your Candy Cane Striped Cake perfectly.
Step 7: Assemble Cake
Once the cakes have cooled completely, unroll them gently. Spread a generous layer of the creamy peppermint frosting evenly across the surface before re-rolling each cake. This will create beautiful swirls of red and white that are a hallmark of the Candy Cane Striped Cake, ensuring each slice is festive.
Step 8: Decorate
Finally, coat the exterior of your rolled cake with the remaining frosting. Sprinkle crushed candy canes over the frosting for a crunchy festive touch. This decoration not only enhances the appearance of your Candy Cane Striped Cake but adds a delicious peppermint crunch that ties the entire dessert together beautifully.
Expert Tips for Candy Cane Striped Cake
- Roll Warm: Always roll the cake while it’s still warm to prevent cracks. This helps maintain its beautiful spiral shape during assembly.
- Beat with Care: Gently fold in your dry ingredients to keep the batter airy and light, ensuring a fluffy final texture in your Candy Cane Striped Cake.
- Stable Piping: Use a tall glass to hold your piping bags open, making it easier to fill without making a mess.
- Color Check: When adding red gel food coloring, mix until you achieve a vibrant hue—this is key for that festive look!
- Frosting Adjustments: Taste your frosting as you go! Feel free to adjust the sweetness of the frosting to perfectly complement the cake’s peppermint flavor.
How to Store and Freeze Candy Cane Striped Cake
Fridge: Store your Candy Cane Striped Cake in an airtight container for up to a week, keeping it fresh and preventing it from drying out.
Freezer: Slice the cake and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag for storage. It will stay delicious for up to 3 months.
Reheating: To enjoy frozen slices, simply thaw them in the fridge overnight and serve at room temperature, or warm them gently in a microwave for a few seconds for a cozy treat.
Wrap Properly: Ensure your cake is well-wrapped before freezing to avoid freezer burn, allowing it to maintain its delightful peppermint flavor and fluffy texture.
Make Ahead Options
These Candy Cane Striped Cakes are perfect for busy holiday preparations! You can prepare the cake layers up to 24 hours in advance—simply bake, cool, and store them in an airtight container in the refrigerator to maintain their moisture and light texture. The frosting can also be made a day ahead; just refrigerate it in a sealed container to keep it fresh and fluffy. When you’re ready to serve, simply unroll the cake, spread the frosting, and re-roll it. Finish by decorating with crushed candy canes just before presenting your stunning Candy Cane Striped Cake, and enjoy the festive delight without last-minute stress!
What to Serve with Candy Cane Striped Cake
As the sweet aroma of peppermint fills the air, it’s time to explore delightful accompaniments that will elevate your holiday dessert experience.
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Hot Chocolate: A rich, creamy cup of hot chocolate complements the minty notes of the cake, creating a cozy pairing that warms your soul. The soothing chocolate blend melds beautifully with the sweet, fluffy cake.
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Festive Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing punch that balances the sweetness of the cake. Consider including pomegranate seeds and citrus segments for a burst of color and flavor.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream enhances the fluffy texture of your Candy Cane Striped Cake. It also brings a subtle contrast, making each bite even more delightful.
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Chocolate Ganache: Drizzling warm chocolate ganache over each slice introduces a rich, indulgent layer that pairs perfectly with the peppermint. The smooth chocolate brings richness, enhancing the cake’s festive appeal.
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Gingerbread Cookies: Spice up your dessert table with gingerbread cookies. Their warm, spicy flavors are a nostalgic reminder of holiday traditions, providing sweet harmony alongside the cake’s minty taste.
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Peppermint Tea: A calming cup of peppermint tea refreshes the palate between sweet bites and extends the holiday spirit. Its delicate notes enhance the cake’s flavors, creating a beautifully balanced dessert experience.
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Coffee: A steaming cup of coffee offers a robust counterpoint to the sweetness of your dessert, making it ideal for holiday gatherings. Whether you prefer it black or with a splash of cream, the combination is sheer bliss.
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Molasses Crinkle Cookies: These chewy, spiced cookies add a delightful chewy texture and depth of flavor that complements the fluffy cake. They offer a contrast to the lightness of the Candy Cane Striped Cake while keeping the festive theme.
Candy Cane Striped Cake Variations
Feel free to let your creativity shine by customizing this delightful dessert for every occasion!
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free blend for a gluten-free alternative that maintains deliciousness.
- Dairy-Free: Use vegan butter and dairy-free cream cheese in the frosting for a plant-based twist that everyone can enjoy.
- Mint Chocolate: For a delicious chocolate flavor, substitute crushed candy canes with chocolate chips in the batter and frosting. The combination of mint with rich chocolate offers a festive surprise!
- Different Colors: Experiment with other colors of gel food coloring to match different holidays, such as green and gold for St. Patrick’s Day. Your cake can become a canvas of celebration!
- Fruity Twist: Add lemon or orange zest to the frosting for a fruity undertone that brightens the peppermint flavor—perfect for refreshing your palate!
- Extra Crunch: Instead of crushed candy canes, try topping your cake with toasted nuts or pecans for a delightful crunch that contrasts with the softness of the cake.
- Whipped Cream Layer: Consider adding a layer of whipped cream between the cake rolls for an added creaminess that enhances every slice. Whipped cream always elevates desserts!
- Reduced Sugar: If you’re looking to reduce sugar, cut down the amount of granulated sugar by 25% without sacrificing flavor in your cake.
Explore the variations that speak to you, and don’t forget to check out these delightful festive dessert ideas to serve alongside your fabulous Candy Cane Striped Cake!
Candy Cane Striped Cake Recipe FAQs
How do I select fresh ingredients for my Candy Cane Striped Cake?
Absolutely! For the best results, choose bright red gel food coloring that isn’t dried out. Fresh egg whites are essential—if they’re clear and runny, they won’t whip as well, so aim for eggs with clean, unbroken shells. When picking peppermint extract, go for a natural variant for a deeper flavor.
What’s the best way to store my Candy Cane Striped Cake?
I recommend storing your Candy Cane Striped Cake in an airtight container to keep it moist. It can last in the fridge for up to a week. If you want to store it for more extended periods, slice it up and wrap each piece tightly in plastic wrap, then place them in a freezer bag. This way, it stays fresh for up to 3 months!
Can I freeze my Candy Cane Striped Cake?
Yes, absolutely! For freezing, allow the cake to cool completely before slicing it. Wrap each slice tightly in plastic wrap to prevent freezer burn and place them in a freezer bag or container. When you want to enjoy a slice, simply thaw it in the fridge overnight or warm it gently in the microwave.
What should I do if my cake cracks while rolling?
No worries! If your Candy Cane Striped Cake cracks, don’t panic. Try rolling it more gently or make sure it’s warm enough when you begin rolling. If it happens, you can hide the cracks with ample frosting and crushed candy canes on the outside. Every cake has its imperfections, and that’s part of its charm!
Is this Candy Cane Striped Cake safe for my dog/cats?
While it’s a festive treat for humans, I wouldn’t share it with your furry friends. Ingredients like sugar, cream cheese, and peppermint are not advisable for pets and may lead to upset stomachs. Always keep treats special for those adorable companions of yours!
Can I adjust the sweetness level in the frosting?
Very much so! If you find the frosting too sweet, feel free to reduce the amount of confectioners’ sugar by up to 25 grams. You can also add more cream cheese or unsalted butter for a creamier texture and a less sugary taste. Taste as you go to find your perfect sweet spot!
Candy Cane Striped Cake for a Festive Holiday Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and spray two baking sheets with cooking spray, then dust with flour.
- In a large mixing bowl, whip 9 large egg whites with ½ teaspoon of cream of tartar until stiff peaks form, then gradually add 200 grams of sugar.
- Divide batter into two bowls, adding red gel food coloring to one, mixing until achieving a desired hue.
- Pipe alternating stripes of white and red batter onto the prepared baking sheets.
- Bake in the preheated oven for 15-20 minutes or until they spring back when gently pressed.
- Beat together unsalted butter and cream cheese, then gradually add confectioners’ sugar, peppermint extract, and salt until fluffy.
- Unroll cooled cakes gently, spread a layer of frosting across the surface, and re-roll each cake.
- Coat the exterior of your rolled cake with remaining frosting and sprinkle crushed candy canes on top.