Chocolate Peppermint Yule Log Recipe

If you’re looking for a showstopper dessert that tastes as decadent as it looks, then this Chocolate Peppermint Yule Log Recipe is going to become your new holiday obsession. I absolutely love how the rich chocolate chiffon cake pairs with a luscious white chocolate peppermint filling, all wrapped up like a cozy little log. It’s festive, elegant, and surprisingly fun to make—even if you’ve never rolled a cake before. Stick with me, and I’ll walk you through every step so you can nail it on your first try!

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Ingredients You’ll Need

Every ingredient in this Chocolate Peppermint Yule Log Recipe works together to create layers of flavor and texture. I always recommend using the best quality chocolate you can find—it really makes a difference in both taste and melt. Also, when buying cream, opt for heavy whipping cream with at least 36% milkfat to get that perfectly silky filling and ganache.

• White chocolate: Choose a good-quality bar for a smooth, rich peppermint filling that won’t be grainy.
• Heavy whipping cream: You’ll use this not just for the filling but also for the ganache—go for fresh and cold.
• Peppermint extract: A little goes a long way here; it balances the sweetness with a lovely, minty freshness.
• Vegetable oil: It keeps the chiffon cake tender and moist without weighing it down.
• Cocoa powder: Use unsweetened and sifted to avoid lumps in the batter.
• Espresso or coffee powder: Just a touch elevates the chocolate flavor without making it taste like coffee.
• Sea salt: Enhances the deep chocolate notes and balances sweetness.
• Whole milk: Adds richness and softness to the batter.
• Vanilla extract: A classic flavor booster that rounds out the chocolate beautifully.
• Egg yolks and egg whites: You’ll whip the whites for that light chiffon texture; separate carefully for best results.
• Cake flour: This gives the cake a tender crumb and fine texture, essential for rolling it without cracking.
• Granulated sugar: For sweetening the meringue and cake batter perfectly.
• Cream of tartar: Stabilizes the egg whites as you whip them into soft peaks.
• Dark chocolate: Used for the ganache “tree bark” coating—choose a quality bar with around 60-70% cocoa.
• Decorations: Meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones to add charm and holiday spirit.

Variations

I love encouraging you to make this recipe your own. While I stick with the peppermint notes personally, sometimes I swap it out for orange extract for a citrusy twist or omit the coffee powder for a basic chocolate flavor. The beauty of this Chocolate Peppermint Yule Log Recipe is that it’s flexible enough to suit your taste or dietary needs.

• Mint-Free Version: I discovered that simply skipping the peppermint extract creates a classic chocolate yule log that’s just as scrumptious for guests who aren’t fans of mint.
• Gluten-Free Alternative: Using a gluten-free cake flour blend works well; just be gentle when folding the egg whites to keep it light.
• Vegan Adaptation: I haven’t tried this myself yet, but swapping dairy with coconut cream and using aquafaba for egg whites could be a promising experiment!
• Extra Festive Decor: I sometimes add edible gold dust or crushed candy canes on top for that extra wow factor.

How to Make Chocolate Peppermint Yule Log Recipe

Step 1: Prepare the White Chocolate Peppermint Filling

Start by gently heating the chopped white chocolate and heavy cream together over medium heat in a small saucepan. Keep stirring until it’s completely smooth and melted—this is crucial to avoid any graininess. Once combined, take it off the heat and stir in the peppermint extract. This little step fills your kitchen with the signature holiday aroma I just adore. Then, pop this mixture into the fridge to chill for at least four hours. I like to make this part the day before; it makes whipping the filling so much easier later on.

Step 2: Bake the Chocolate Chiffon Cake

Preheat your oven to 375°F (191°C) and prepare an 18″x13″ baking sheet with parchment paper and a light greasing—this helps the cake release easily after baking. The magic here starts with whisking the hot vegetable oil and cocoa powder together to dissolve smoothly. Next, add in espresso powder and salt, then milk and vanilla extract. My favorite trick is to microwave the oil before mixing, so the cocoa blends perfectly without lumps.

Add all the egg yolks at once, mixing quickly but gently, then sift in the cake flour and fold it in with a spatula. Now, whip your egg whites with cream of tartar until foamy. Slowly add sugar while increasing speed to whip soft peaks—the meringue part gives this cake its light texture you’re aiming for.

Fold the meringue into the chocolate batter in thirds, being careful not to deflate it—this is key to a tender, spongy cake that rolls beautifully. Pour the batter evenly into your pan and smooth the top. I always tap the pan on the counter a few times to pop any air bubbles, so your cake bakes uniform with no holes.

Bake for 15-16 minutes until the cake surface is dry and springs back when touched. Remember, timing matters here—overbake and the cake will crack when rolling. Once out of the oven, bang the pan gently on the counter and let the cake cool for 15 minutes to settle.

Step 3: Roll the Cake with Filling

Flip the cake carefully onto a large sheet of parchment paper, with the smooth side down. This helps prevent cracking. Use an offset spatula to spread the chilled white chocolate peppermint filling evenly across the cake. Roll it up lengthwise, using the parchment paper as a guide, finishing seam-side down. I learned from experience that sealing the ends with parchment and chilling helps keep the shape nice and snug—so pop it in the fridge to chill before decorating.

Step 4: Make the Chocolate Ganache “Tree Bark”

For the classic “bark” look, heat heavy cream in a saucepan until gently simmering, then pour it over chopped dark chocolate in a heat-safe bowl. Let it sit for five minutes—this step helps melt the chocolate evenly. Whisk the ganache gently until slightly thickened; don’t overwhip, or it won’t spread smoothly. This ganache will coat your Yule Log with luscious chocolate texture.

Step 5: Assemble and Decorate Your Yule Log

Trim both ends of the chilled cake—don’t toss those tasty scraps! Cut a 3-inch piece off one side to create “branches” for your log. Slice that piece at a 45-degree angle to form two smaller branches. Use a dab of ganache as glue to attach these branches to the main log with toothpicks for stability.

Spread the ganache all over the cake surface with a spatula, then take a fork and drag lines gently to mimic rough tree bark—a fun and simple technique that adds a ton of rustic charm. Use any leftover ganache to attach decorations like meringue mushrooms, sugared cranberries, rosemary, and almond pine cones. I love how these little touches bring the Yule Log to life, almost too pretty to eat!

Finish with a light dusting of matcha powder and powdered sugar to mimic moss and snow. Wrap lightly with plastic wrap and chill until the ganache sets. When ready, slice with a sharp serrated knife and watch your guests’ faces light up.

How to Serve Chocolate Peppermint Yule Log Recipe

Garnishes

I usually stick to meringue mushrooms, sugared cranberries, fresh rosemary sprigs, and almond pine cones—these add a winter forest vibe and a little crunch or tang alongside the rich chocolate. The rosemary also adds a subtle evergreen scent that really brings the dessert to life on your holiday table.

Side Dishes

This Yule Log is quite rich, so I like pairing it with lighter sides like fresh winter berries or a dollop of whipped cream with a sprinkle of crushed candy canes. A cup of hot cocoa or a peppermint mocha also complements the dessert beautifully—a perfect cozy treat after dinner.

Creative Ways to Present

For a festive touch, I’ve wrapped the log with a red ribbon tied like a gift and placed it on a wooden board surrounded by pinecones and cinnamon sticks. Another time, I dusted it with edible gold flakes and served slices on vintage china for an elegant Christmas Eve. Presentation really makes the moment special and invites compliments!

Make Ahead and Storage

Storing Leftovers

After serving, I tightly wrap the leftover slices in plastic wrap and store them in an airtight container in the fridge. The filling maintains its creaminess, and the cake stays beautifully moist for up to 3 days. Just bring them to room temperature for 15-20 minutes before eating—they come back to life wonderfully!

Freezing

I have frozen whole yule logs before by wrapping them very tightly in plastic wrap and then foil—it helps prevent freezer burn. When ready to eat, thaw overnight in the fridge. The texture holds up well, though the delicate ganache might crack slightly, which can easily be fixed with a light frosting touch before serving.

Reheating

I don’t recommend reheating this dessert as the filling is best enjoyed chilled. If you want it less cold, just let it sit at room temperature for a little while. This also helps the ganache soften for an even creamier mouthfeel.

FAQs

Final Thoughts

This Chocolate Peppermint Yule Log Recipe has become one of my favorite holiday traditions because it’s as joyful to make as it is to eat. The blend of mint and chocolate with the delicate cake and creamy filling always earns me “impressed” looks from family and friends. If you’re after a dessert that’s both elegant and achievable, trust me on this one—you’ll enjoy every bite and remember the fun you had baking it. Give it a try and add a delicious, festive centerpiece to your celebrations!

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