Refreshing Candy Cane Cake Roll – A Cool Rush Of Sweetness

I am so impressed with the Making Memories With Your Kids blog. Erin, the owner of the blog, has so many great ideas to share! Not only does she write amazing recipes but she also has craft and activity ideas to do with your family. Thank you so much, Erin, for sharing this candy cake roll recipe with us. The holidays may be over but wintertime is still all about the peppermint1

Check out what Erin from Making Memories With Your Kids had to say about this recipe:

Thanks to Wine and Glue for this delicious recipe! I changed her recipe a little bit, substituting a cream cheese filling in the center (because I love cream cheese!) I also swapped the crushed candy canes for Andes Peppermint Crunch Chips. I’m not a huge candy cane person and am in love with Andes Peppermint Crunch! And I made a ganache for the topping.

I like the changes that you made, Erin!



For the Cake
1 cup Gold Medal flour
1/2 tsp baking powder
1 tsp McCormick cream of tarter
1 cup Domino granulated sugar
3 large eggs
1/3 cup water
1/4 tsp red food coloring
1/4 cup powdered sugar (for later)
For the Filling
2 cups powdered sugar
4 oz. Kerrygold unsalted butter, softened
4 oz. Philadelphia cream cheese, softened
1 tsp. vanilla
For the Frosting
1 cup white chocolate chips
1/3 cup heavy cream
Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins chopped up


Preheat your oven to 375 and line a 10 x 15 inch jelly roll pan with parchment paper. Spray with cooking spray.
Sift the flour, baking powder, sugar, and cream of tartar together, mix until just combined. Set aside.
In a stand mixer with a whisk attachment, beat the eggs and water together on high until they are light and airy, about five minutes.
Gently fold the egg mixture into the flour mixture, being careful not to over mix.
Divide the batter in half, and dye one half red.
Running parallel to the 10 inch side of the pan, gently pour a spoonful of the red cake batter all along one edge. Then a row of white, then a row of red, and so on.
Bake 10 to 12 minutes or until the white begins to turn golden brown.
While the cake is baking, get out clean kitchen towel, a large cutting board and you powdered sugar.
When the cake is done baking, sprinkle the powdered sugar over the top of the cake. Cover with your kitchen towel and lay your cutting board over the top (making sure your cutting board is larger than your pan.
Carefully flip the entire pan over and gently peel away the parchment paper.
Working at one end, roll the cake into the kitchen towel. This will give the cake its rolled form. Leave the cake for at least one hour, but not more than four hours.
To make the filling
Beat butter and cream cheese until smooth and creamy. Add powdered sugar, a little at a time and mix until combined. Add vanilla and mix until creamy.
Carefully unroll the cake. Spread frosting evenly over cake and roll it back up.
To make the frosting
Heat cream in a sauce pan until almost boiling. Pour over the white chocolate chips and let sit for 10 minutes. Stir vigorously until smooth and blended.
Spread over cake roll and sprinkle with Andes mints.
Serve that day or the next day for best results (the cake can get soggy.)





Quick Tip: Cut into 1-inch thick slices.

Recipe and image courtesy of Making Memories With Your Kids.