White Chocolate Peppermint Yule Log Recipe

There’s something magically festive about a classic Yule Log, especially when it’s dressed up with silky white chocolate and a refreshing peppermint twist. This White Chocolate Peppermint Yule Log Recipe is one of those desserts that feels like a warm holiday hug wrapped in a cake – perfect for impressing your guests or just indulging yourself with a slice (or three) by the fire. I absolutely love how the creamy peppermint filling balances the rich chocolate cake, and the decorative chocolate “bark” just takes it over the top. Trust me, you’ll want to read on because this recipe is fan-freaking-tastic and surprisingly doable!

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Ingredients You’ll Need

Every ingredient here plays a special role—from the cocoa powder giving the cake its deep chocolate flavor to the peppermint extract adding that gentle festive kick. I’ll share some shopping tips to help you pick the best ones for this White Chocolate Peppermint Yule Log Recipe.

• White chocolate: Use good-quality white chocolate blocks for melting — the better the chocolate, the creamier your filling.
• Heavy whipping cream: Make sure it’s at least 36% milkfat; it whips up beautifully for the filling and ganache.
• Peppermint extract: Optional but highly recommended! Just a quarter teaspoon adds that perfect holiday aroma without overpowering.
• Vegetable oil: Keeps the cake moist without adding flavor.
• Cocoa powder: Use unsweetened, sifted cocoa for a smooth texture and intense chocolate flavor.
• Espresso/coffee powder: This little secret boost enhances the chocolate notes — but you can skip it if you prefer.
• Sea salt: Just a pinch to balance all the sweetness.
• Whole milk: Adds richness and moisture to the cake batter.
• Vanilla extract: A splash to elevate the cake’s flavor.
• Egg yolks & egg whites: These work together to create that light, airy chiffon texture that’s deceptively luxurious.
• Cake flour: Sifted to keep the cake tender and soft.
• Granulated sugar: For sweetness and to stabilize the whipped egg whites.
• Cream of tartar: Helps stabilize the meringue in the cake batter.
• Dark chocolate: For the ganache “tree bark” — use a good-quality dark chocolate for that rich, glossy finish.
• Decorations (meringue mushrooms, sugared cranberries, rosemary, almond pine cones): These add such whimsical, festive touches that make your Yule Log look like it came right out of a winter forest.

Variations

I like to personalize this White Chocolate Peppermint Yule Log Recipe depending on the crowd and season — don’t hesitate to get creative yourself! It’s all about making it your own while keeping that festive spirit alive.

• Mint Chocolate Lovers’ Dream: I’ve swapped peppermint extract for crushed candy canes folded into the filling for extra texture and festive crunch — my family went crazy for that version!
• Dairy-Free Twist: I once made this for a lactose-intolerant friend and used coconut cream instead of heavy cream and dairy-free chocolate — it works surprisingly well and keeps the texture rich.
• Berry Infusion: Adding a thin layer of raspberry jam under the white chocolate filling can brighten the flavors and add a delightful tart contrast.
• Spiced Up: When I want extra warmth, I toss in a pinch of cinnamon or ground cloves into the cake batter — it’s subtle but adds that cozy holiday warmth.

How to Make White Chocolate Peppermint Yule Log Recipe

Step 1: Whip up the luscious white chocolate peppermint filling

This is where the magic begins. Combine your chopped white chocolate with heavy cream in a small saucepan over medium heat, stirring gently until the chocolate melts into an ultra-smooth mixture. Be patient here – heat gently so you don’t scorch the chocolate. Once melted, take it off the heat and stir in peppermint extract if you’re using it. Then, pop this into the fridge for at least 4 hours to chill and thicken. When I first tried this, chilling made all the difference—the filling whipped up beautifully light and fluffy!

Step 2: Bake the delicate chocolate chiffon cake

Preheat your oven to 375°F (191°C). Line a large baking sheet (18” x 13”) with parchment and lightly grease it—this makes rolling the cake a breeze later on. Meanwhile, microwave your vegetable oil until hot, then whisk in cocoa powder until smooth. Adding espresso powder here is an optional but game-changing touch that awakens the chocolate flavor. Stir in sea salt, milk, and vanilla extract, then let the mixture cool slightly before adding in the egg yolks. Next, sift in your cake flour and fold everything together gently.

Now for the fluffy part: whip your egg whites with cream of tartar until foamy, then slowly add sugar and beat to soft peaks. Folding this meringue into your chocolate batter gently is key — you want to keep as much air as possible for that light texture. Pour the batter into your prepared pan, smooth the top, and tap it to release air bubbles.

Bake for 15-16 minutes until the top springs back lightly when touched. Right when it’s done, I like banging the cake pan on the counter—it helps the cake loosen from the pan and stop the cooking instantly. Let it cool 15 minutes before rolling.

Step 3: Roll and fill your Yule Log

Flip the cake onto a large piece of parchment paper with the “skin” side down — that’s the delicate, slightly chewy surface that helps keep it from cracking. Spread your chilled, whipped white chocolate peppermint filling evenly over the cake’s surface using an offset spatula. Start rolling lengthwise, using the parchment paper to lift and guide it gently, finishing with the seam side down to keep it neat. Seal the parchment ends and refrigerate to help it set. This step used to intimidate me, but with practice, rolling the cake becomes quick and satisfying — don’t rush it!

Step 4: Prepare the rich chocolate ganache “tree bark”

Heat your heavy cream until it just simmers, then pour it over chopped dark chocolate in a medium bowl. Let the mixture sit for 5 minutes to soften the chocolate, then whisk gently. Don’t overwhip — you want a silky, spreadable texture for that bark effect. When I learned to watch the ganache closely here, my cake glazing got so much better — it’s all about timing!

Step 5: Decorate and assemble your festive masterpiece

Trim the ends of your rolled cake — I always nibble on these little slices, they’re perfectly moist snacks! Cut a 3-inch segment off one side, then slice that piece at a 45-degree angle to create branches. Use some ganache on the cake board as glue to keep everything steady. Secure the branches with toothpicks, then cover the entire Yule Log with ganache using an offset spatula. Drag a fork gently over the surface to mimic tree bark texture. Finally, get creative decorating with meringue mushrooms, sugared cranberries, almond pine cones, and rosemary sprigs. A light dusting of matcha powder and powdered sugar adds a whimsical moss-and-snow effect that always impresses my family.

Cover the cake loosely with plastic wrap and chill to set the ganache before serving.

How to Serve White Chocolate Peppermint Yule Log Recipe

Garnishes

I usually stick with classic festive garnishes: meringue mushrooms add a whimsical forest vibe, sugared cranberries bring a lovely tartness and vibrant pop of color, and fresh rosemary sprigs give an earthy, piney aroma. I also love adding almond pine cones—they add a crunchy texture and really sell the winter forest look.

Side Dishes

This Yule Log pairs perfectly with a light, gently spiced hot cocoa or a cup of peppermint tea to keep the flavors harmonious. If you want something extra special, a dollop of vanilla bean whipped cream or a scoop of peppermint ice cream alongside just brightens the whole dessert experience.

Creative Ways to Present

For a special holiday party, I’ve wrapped the Yule Log on a rustic wooden board sprinkled with edible gold dust and placed tiny battery-operated fairy lights around it to add sparkle. You can also serve it on a bed of crushed peppermint candy or alongside small pine tree branches (non-edible of course!) for that forest floor vibe that guests love. Presentation is part of the fun — so let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and believe me, you might!), wrap the Yule Log tightly in plastic wrap to prevent it from drying out and store it in the fridge. I usually eat mine within 3 days for the best texture and flavor, but it stays good up to 5 days if kept chilled properly.

Freezing

Freezing a Yule Log can be tricky, but it’s doable! Wrap the cake tightly in plastic wrap and then foil for extra protection. When you’re ready to serve, thaw it overnight in the fridge, then bring to room temperature before slicing. I’ve frozen mine successfully a couple of times while prepping for holiday parties, and the texture holds up surprisingly well!

Reheating

You don’t really reheat a Yule Log—it’s best served chilled or at room temperature to keep that creamy filling firm but soft. If the ganache hardens too much in the fridge, just leave the cake out for about 20 minutes before slicing so it softens slightly for easier cutting.

FAQs

Final Thoughts

This White Chocolate Peppermint Yule Log Recipe holds a special place on my holiday dessert table every year. It’s a labor of love that turns into pure joy when you see the smiles around the table. If you’re someone who loves a dessert that’s as beautiful as it is delicious, this recipe is your new holiday go-to. I promise, once you master it, you’ll be the Yule Log hero in your family and friend circles. So go ahead, grab your spatula and cocoa — you’re about to create some delicious holiday magic!

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