Peppermint Yule Log

Chocolate and peppermint are a match made for the holiday season, and this peppermint Yule log combines both for the most festive treat. A chocolate Yule log cake, also known as bûche de Noël, is inspired by the tradition of burning a log to honor the return of light during winter. The beloved Christmas dessert dates back to the 18th century, and can be made with classic chocolate or with new flavor twists—like in this recipe.

This impressive dessert starts with a chocolate sponge cake, which is rolled up with a creamy filling dotted with crushed peppermint candies. It’s finished off with a shiny chocolate glaze and additional crushed peppermint candy, making it the ultimate Christmas cake (though it works well for any holiday celebration).

Ingredients for Peppermint Yule Log

• Eggs: Egg whites and yolks are used separately in the cake batter, so separate the eggs whites from the yolks (it’s easier when they’re cold) and place them in separate bowls. Let the eggs come to room temperature before combining with the other ingredients.
• All-purpose flour: As with most baking recipes, all-purpose flour provides structure for the cake.
• Baking cocoa: Baking cocoa provides the rich chocolate flavor for both the cake and the glaze on top of the Yule log.
• Baking powder and baking soda: These essential leavening agents help the cake rise, giving it a light and fluffy texture.
• Salt: A touch of salt goes a long way in balancing out the flavor and sweetness of the cake.
• Granulated sugar: Sweeten the cake layer with granulated sugar. It’s also added to the filling for sweetness.
• Vanilla extract: Enhance the flavor of both the cake and the glaze with a splash of vanilla extract.
• Cream cheese: This peppermint Yule log has a creamy filling, with softened cream cheese serving as the base.
• Whipped topping: Make the filling fluffy by incorporating one carton of thawed frozen whipped topping.
• Peppermint candies: This peppermint Yule log gets its minty flavor from crushed peppermint candies. Use them in both the filling and as a garnish once the cake has been glazed. Choose round candies or grab a box of peppermint candy canes.
• Glaze: Make a rich glaze with melted butter, cocoa, water, vanilla and confectioners’ sugar.

Directions

Step 1: Prep the eggs and baking pan

Place the egg whites in a small bowl. Let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F. Line the bottom of a 15x10x1-inch baking pan with parchment paper.

Step 2: Sift the dry ingredients

In a small bowl, sift the flour, cocoa, baking powder, baking soda and salt twice.

Step 3: Finish the cake batter

In a large bowl, beat the egg yolks until they’re slightly thickened. Gradually add 1/3 cup of sugar, beating the mixture on high speed until it’s thick and lemon-colored. Beat in the water and vanilla.

Fold in the flour mixture (the batter will be very thick).

Editor’s Tip: Folding light ingredients into heavier ones is the first step to proper folding. It keeps the batter nice and light so it can turn into a fluffy cake layer.

Step 4: Beat and add the egg whites

With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating the mixture until soft glossy peaks form.

Fold a fourth of the whites into the batter, then fold in the remaining egg whites.

Transfer the batter to the prepared pan, spreading it evenly.

Editor’s Tip: It’s important to whip the eggs to the right texture for the best cake roll. Learn the difference between stiff peaks and soft peaks here.

Step 5: Bake the cake

Bake the cake for 12 to 15 minutes or until the top springs back when it’s lightly touched. Let it cool for five minutes. Dust a kitchen towel with cocoa powder, then invert the cake onto it. Gently peel off the parchment paper.

Roll up the cake in the towel jelly-roll style, starting with a short side. Cool the rolled cake completely on a wire rack.

Editor’s Tip: Start at the lowest baking time to ensure you don’t overbake the cake. Overbaking is one way to get cracks when you roll it.

Step 6: Make the filling

In a large bowl, beat the cream cheese and sugar until they’re smooth. Fold in the whipped topping and peppermint candies.

Step 7: Fill the cake roll

Unroll the cake. Spread the filling over the cake to within 1/2 inch of the edges.

Roll it up again, without the towel. Place the cake roll on a platter, seam side down. Refrigerate it, covered, until it’s cold.

Step 8: Make the glaze

In a small saucepan, melt the butter. Whisk in cocoa and water until they’re blended. Bring the mixture to a boil, then remove it from the heat. Whisk in the confectioners’ sugar and vanilla until the mixture is smooth. Let it cool slightly.

Step 8: Glaze and garnish

Spread the glaze over the cake. Sprinkle it with peppermint candies. Refrigerate the Yule log until the glaze is set, about 10 minutes.

Peppermint Yule Log Variations

• Enhance the glaze: A chocolate glaze is a beautiful complement to this cake roll. Add peppermint extract to the glaze for even more minty flavor.
• Finish with frosting: Skip the glaze and finish this peppermint Yule log with a whipped cream topping or chocolate frosting.
• Use other garnishes: Finish the top of this Yule log with whole peppermint candies, or incorporate sugared cranberries and sprigs of rosemary for a festive touch. You can also dust it with confectioners’ sugar to resemble snow. Traditional bûche de Noël is often garnished with meringue mushrooms; make yours with peppermint meringues instead.

How to Store a Peppermint Yule Log

With its dairy-based filling, this peppermint Yule log should be stored in the refrigerator, either in an airtight container or wrapped in storage wrap. It will keep for up to four days.

How can you make a peppermint Yule log ahead of time?

To get a head start on making your peppermint Yule log, make the filling and store it, covered, in the refrigerator up to two days in advance. It’s best not to prep the cake layer ahead of time, as timing and temperature are key to preventing cracking. However, you can bake the cake layer and use the prepped filling to fill and assemble the Yule log. Then, keep the filled Yule log wrapped and stored in the refrigerator overnight before glazing on the day you plan to serve it.

Can you freeze a peppermint Yule log?

A peppermint Yule log will store wonderfully in the freezer. For the best results, securely wrap and freeze the cake before glazing it. Store it in the freezer for up to two months. To serve the cake, first let it thaw overnight in the refrigerator. Once the cake log has thawed, unwrap it and top it with the chocolate glaze and crushed peppermint candies.

Peppermint Yule Log Tips

Why did my peppermint Yule log cake crack?

Jelly rolls like this peppermint Yule log can crack—it happens. Rolling up the thin cake layer can be tricky. If it’s overbaked, the cake may crack when you roll it. It may also crack if the cake isn’t at the correct temperature when it’s rolled. Be sure to let the cake layer cool for five minutes, then gently roll it up with a kitchen towel. Allowing it to cool for too long before rolling can also cause cracking.

How do you spread the filling evenly?

It’s essential to spread the filling evenly when making your peppermint Yule log for optimal appearance and structure. Use an offset spatula to spread the filling evenly.

How do you cleanly slice a peppermint Yule log?

Once you’ve put the effort into making such a beautiful dessert, the last thing you want to do is smash it or ruin the layers while cutting it. It’s easiest to cut a Yule log when it’s cold. Run a sharp serrated knife under hot water and wipe it dry. Then, gently cut the first slice in a sawing motion. Wipe the knife clean between each cut for the cleanest looking slices with that perfect swirl.