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peppermint bark yule log sliced on white plate

Peppermint Yule Log

With a light and airy chocolate sponge cake and peppermint bark filling, this peppermint bark yule log is the epitome of a holiday dessert.
Course Dessert
Cuisine French
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 10
Calories 439kcal
Author Ryan Beck



  • 4 eggs, yolks and whites separated
  • cup sugar
  • ½ cup all-purpose flour
  • 2 tablespoon dark cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Peppermint Bark Filling

  • 1 cup whipping cream
  • ¼ teaspoon peppermint extract
  • 2 tablespoon sugar
  • ½ cup peppermint bark, chopped

Chocolate Frosting

  • 2 (1 oz) squares unsweetened chocolate
  • ½ cup unsalted butter, room temperature
  • 2 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
  • 2 tablespoon milk
  • ¼ cup peppermints, crushed



  • 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 ⅓ cup sugar. In another bowl, beat egg whites until foamy, gradually adding ⅓ 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 done, 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.


  • Use dark cocoa powder to give a more intense chocolate flavor to the peppermint bark 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 ⅛ teaspoon 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.


Serving: 1slice | Calories: 439kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 132mg | Sodium: 110mg | Potassium: 122mg | Fiber: 2g | Sugar: 44g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.6mg