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Candy Cane Striped Cake for a Festive Holiday Treat

This festive Candy Cane Striped Cake dazzles with red and white swirls, offering a delightful peppermint flavor perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 Tbsp Cooking Spray Prevents cake from sticking
  • 90 g All-Purpose Flour Can use gluten-free flour as a substitute
  • 3 Tbsp Cornstarch No substitutions
  • 1/2 tsp Baking Powder Ensure it’s fresh for best results
  • 1/2 tsp Kosher Salt Sea salt can be a substitute
  • 9 large Egg Whites Room temperature eggs whip better
  • 1/2 tsp Cream of Tartar Can omit if not available
  • 200 g Granulated Sugar Adds sweetness and helps with meringue stability
  • 1 tsp Peppermint Extract Vanilla extract can be used for a different profile
  • Red Gel Food Coloring Substitute with liquid food coloring in larger quantities
For the Frosting
  • 283 g Confectioners’ Sugar Used for frosting
  • 3/4 cup Unsalted Butter Can substitute with vegan butter for dairy-free options
  • 8 oz Cream Cheese Use a dairy-free cream cheese as an alternative
  • 1/4 tsp Kosher Salt Enhances flavor of the frosting
  • Small Drop Red Gel Food Coloring For decorative touch on frosting
  • 1/2 cup Crushed Candy Canes Can use chocolate shavings as an alternative
For Decorating
  • Piping Bags Can also use resealable plastic bags

Equipment

  • Mixing bowls
  • Piping bags
  • Baking Sheets
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray two baking sheets with cooking spray, then dust with flour.
  2. 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.
  3. Divide batter into two bowls, adding red gel food coloring to one, mixing until achieving a desired hue.
  4. Pipe alternating stripes of white and red batter onto the prepared baking sheets.
  5. Bake in the preheated oven for 15-20 minutes or until they spring back when gently pressed.
  6. Beat together unsalted butter and cream cheese, then gradually add confectioners’ sugar, peppermint extract, and salt until fluffy.
  7. Unroll cooled cakes gently, spread a layer of frosting across the surface, and re-roll each cake.
  8. Coat the exterior of your rolled cake with remaining frosting and sprinkle crushed candy canes on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store the cake in an airtight container for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months.

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