With a light and airy chocolate sponge cake and peppermint bark filling, this peppermint bark yule log is the epitome of a holiday dessert.
I’m not sure when my dad started it, but for as long as I could remember he would make a yule log for Christmas with my family. It was one of those things that we’d only have once a year but I always enjoyed. The best part about yule logs, aka Buche de Noel, is they just look like Christmas! That and gingerbread cookies of course!
While yule logs aren’t extremely difficult, it does take some patience and willing to clean things a few times as you have to use the mixer multiple times. A yule log is a sponge cake so it is light and airy. This is done by separating the eggs and beating separately.
The one my dad makes is a very traditional chocolate cake with an amaretto filling. While I love it, a few years ago I wanted to make my own stamp on a yule log.
So naturally I used what is my favorite holiday flavor – peppermint. To make it even better, I used peppermint bark, which I eat throughout December and the following months as I normally have a ton of it!
While I was nervous the first time I made this peppermint bark yule log, as I was experimenting with a dessert recipe (which I normally don’t do), it couldn’t have turned out better!
Now I know there are those that don’t love peppermint flavor and to those people all that I’ll say is you’re missing out! Since making for the first time 3 years ago, I’ve already decided this is my yearly yule log recipe and a subtle nod to my dad. While I did change some of the ingredients, it’s primarily his recipe. So I hope you give this peppermint yule log a try.
What Ingredients are in this Peppermint Yule Log Recipe?
- Eggs
- Granulated sugar and powdered sugar
- All-purpose flour
- Dark cocoa powder
- Baking powder
- Salt
- Whipping cream
- Peppermint extract
- Peppermint bark
- Unsweetened chocolate
- Unsalted butter
- Vanilla extract
- Whole milk
- Peppermints
How to Make a Yule Log
9. While cake is cooling make peppermint bark filling. Beat whipping cream until foamy. Add the peppermint extract and gradually add the sugar. Beat until soft peaks form. Once down, fold in peppermint bark.
10. Once cake is cook, slowly unroll cake. Spread peppermint bark filling to completely cover the cake.
11. Slowly roll the cake back together, not using the towel this time. (Some of the cake might stick to towel, so just be careful and don’t stress if some comes off as you’ll be covering with frosting) Place cake on serving platter.
12. Now prepare the frosting. Melt chocolate on top of double boiler. Set aside. In mixing bowl, cream butter until light and fluffy. Add the melted chocolate and beat for 10 seconds. Add the vanilla and milk and slowly add the powdered sugar until incorporated. Beat until it’s at spreading consistency.
13. Frost with frosting. (It should be just enough to cover the cake). Use a fork and run through the frosting so it looks like bark.
14. Top with some crushed peppermint and powdered sugar if desired.
What is the Meaning of Buche de Noel?
Buche de Noel is the French name for a Christmas cake shaped like a log. Traditionally, it is decorated with powdered sugar to resemble snow on a Yule log.
How Do I Roll Up a Yule Log?
The key to rolling up a yule log is lots of powdered sugar. You need to sift powdered sugar over a dish towel, making sure it is completely covered.
While the peppermint yule log is still warm, you need to invert on the dish towel and slowly roll up. By rolling the cake when warm, it is more pliable and easy to roll and will keep its shape more easily after cooled.
Once it cools, you unroll the cake and then roll back up withe the frosting in the middle.
Tips for Tasty Peppermint Bark Yule Log
- Use dark cocoa powder to give a more intense chocolate flavor to the peppermint yule log.
- Sift the dry ingredients before folding into the wet. Sifting helps to remove any lumps from the flour while helping combine the flour with any dry ingredients like baking powder, salt or cocoa powder before they are added to the recipe.
- You know the cake is done when it springs back slightly when pressing your finger against it and a toothpick comes out clean when inserted in the middle.
- If you like more peppermint flavor, add peppermint extract 1/8 tsp at a time to the whipped cream until it reaches the level you like.
- Use Gherardelli peppermint bark as it is easy to chop and packed in individual packets.
Other Dessert Recipes
- Spice Cake
- Peppermint Ice Cream
- Pecan Sugar Cookies
- Salted Chocolate Covered Bourbon Caramels
- Candied Pecans
If you’ve tried this Peppermint Yule Log or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Peppermint Bark Yule Log
Ingredients
Cake
- 4 eggs yolks and whites separated
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 2 tbsp dark cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Peppermint Bark Filling
- 1 cup whipping cream
- 1/4 tsp peppermint extract
- 2 tbsp sugar
- 1/2 cup peppermint bark, chopped
Chocolate Frosting
- 2 (1 oz) squares unsweetened chocolate
- 1/2 cup unsalted butter, room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar, sifted
- 2 tbsp milk
- 1/4 cup peppermints, crushed
Instructions
Cake
- Preheat oven to 375°F. Grease 10 x 15 inch jelly roll pan with butter and line with parchment paper. Grease and flour the parchment paper. (Very important so cake doesn't stick). In a medium bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
- In medium bowl, beat egg yolks until thick, gradually adding 1/3 cup sugar. In another bowl, beat egg whites until foamy, gradually adding 1/3 cup sugar and beat until stiff peaks form. Slowly fold egg whites into yolk mixture, careful not to break the egg whites. Add the flour mixture and mix until incorporated. Spread evenly in pan and bake at 375°F for 8 to 10 minutes. Toothpick should come clean when done. (Keep in mind this is a sponge cake so should be "sponge-like")
- Put a dish towel on counter and sift powdered sugar over it until completely covered. Loosen cake from sides of pan and turn onto sugar coated towel. Peel off the parchment paper. Starting at the narrow end, slowly roll up the cake and towel together. Place on rack and allow to completely cool.
- Once cake is cook, slowly unroll cake. Spread peppermint bark filling to completely cover the cake. Slowly roll the cake back together, not using the towel this time. (Some of the cake might stick to towel, so just be careful and don't stress if some comes off as you'll be covering with frosting)
- Place cake on serving platter. Frost with frosting. (It should be just enough to cover the cake). Use a fork and run through the frosting so it looks like bark. Top with some crushed peppermint and powdered sugar if desired. Enjoy!
Peppermint Bark Filling
- Beat whipping cream until foamy. Add the peppermint extract and gradually add the sugar. Beat until soft peaks form. Once down, fold in peppermint bark.
Chocolate Frosting
- Melt chocolate on top of double boiler. Set aside.
- In mixing bowl, cream butter until light and fluffy. Add the melted chocolate and beat for 10 seconds. Add the vanilla and milk and slowly add the powdered sugar until incorporated. Beat until it's at spreading consistency.
Notes
- Use dark cocoa powder to give a more intense chocolate flavor to the peppermint yule log.
- Sift the dry ingredients before folding into the wet. Sifting helps to remove any lumps from the flour while helping combine the flour with any dry ingredients like baking powder, salt or cocoa powder before they are added to the recipe.
- You know the cake is done when it springs back slightly when pressing your finger against it and a toothpick comes out clean when inserted in the middle.
- If you like more peppermint flavor, add peppermint extract 1/8 tsp at a time to the whipped cream until it reaches the level you like.
- Use Gherardelli peppermint bark as it is easy to chop and packed in individual packets.
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