Pin This classic Peppermint Crunch Yule Log Cake transforms holiday dessert tables with its stunning presentation and festive flavor combination. The rich chocolate sponge cake wraps around a cloud-like peppermint filling, while the glossy ganache coating and candy cane sprinkle create a dessert that's as beautiful as it is delicious.
I first created this yule log for my family's Christmas Eve dinner five years ago, and it's become our most requested holiday tradition. Even my brother who claims to dislike mint chocolate can't resist a second slice.
Ingredients
- For the Chocolate Sponge: All purpose flour creates the perfect light texture for rolling without cracking
- Cocoa powder: provides rich chocolate flavor use Dutch processed for deeper color
- Baking powder: gives just enough lift without making the cake too fluffy to roll
- Salt: enhances all the flavors especially the chocolate
- Large eggs: provide structure and richness look for room temperature eggs for maximum volume
- Granulated sugar: sweetens and helps create that crucial airy texture
- Vanilla extract: balances the chocolate with warm aromatic notes
- For the Filling and Finish: Heavy cream whips to perfect pillowy consistency use cold cream for best results
- Powdered sugar: sweetens without graininess and stabilizes the whipped cream
- Peppermint extract: delivers holiday flavor start with less and adjust to taste
- Chocolate ganache: creates that signature bark like exterior use quality chocolate for best results
- Crushed candy canes: add festive color and delightful crunch look for pure peppermint varieties
Instructions
- Prepare the Baking Surface:
- Preheat your oven to 350°F and line a 10x15 inch jelly roll pan with parchment paper, leaving a slight overhang on the short ends. This overhang will help you lift the cake later. Spray the parchment lightly with cooking spray to ensure nothing sticks.
- Mix the Dry Ingredients:
- In a medium bowl, thoroughly whisk together the flour, cocoa powder, baking powder, and salt until completely combined with no cocoa lumps visible. Sifting these ingredients can help achieve a perfectly smooth texture in your final cake.
- Create the Batter:
- In a large bowl, beat the eggs and sugar with an electric mixer on medium high speed for a full 3 to 4 minutes. This extended beating time is crucial as the mixture should become very pale yellow, nearly tripled in volume, and form ribbons when the beater is lifted. Gently fold in the dry ingredient mixture and vanilla using a rubber spatula with a light hand to maintain as much air as possible in the batter.
- Bake the Sponge:
- Spread the batter evenly into your prepared pan, taking care to reach the corners. Bake for 10 to 12 minutes until the cake springs back when lightly touched in the center. While baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar this prevents sticking.
- Roll While Warm:
- Immediately after removing from the oven, run a knife around any edges that might be stuck, then invert the cake onto your prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together while the cake is still warm. This crucial step trains the cake to roll without cracking later. Allow to cool completely in this rolled position, about 1 hour.
- Prepare the Filling:
- When the cake is nearly cool, whip the heavy cream with powdered sugar and peppermint extract until firm peaks form. Be careful not to overwhip, which would create a grainy texture. The cream should be stiff enough to hold its shape but still smooth and spreadable.
- Fill and Roll:
- Gently unroll the cooled cake, leaving it on the towel. Spread the peppermint whipped cream evenly across the surface, leaving about a half inch border on all sides to allow for some spreading when you roll. Using the towel to guide you, carefully roll the cake back up without the towel this time. Place seam side down on a wire rack set over a baking sheet to catch drips.
- Apply the Ganache:
- Pour or spread slightly warm ganache over the entire roll, working quickly to cover all surfaces before it sets. Use an offset spatula to create bark like texture by making gentle strokes along the length of the log. For extra detail, use the tines of a fork to create wood grain patterns on the ends.
Pin The crushed candy canes are truly what make this yule log special in our family. My daughter and I have a tradition of placing them in a ziplock bag and taking turns gently crushing them with a rolling pin. She calls it our Christmas stress relief therapy, and watching her face light up as she sprinkles the colorful bits over the glossy chocolate surface is my favorite holiday moment each year.
Perfect Make-Ahead Holiday Dessert
This yule log is ideal for busy holiday entertaining because it actually improves with a rest in the refrigerator. The flavors meld together and the filling sets to the perfect consistency. Make it up to 24 hours before your celebration, then simply remove from the refrigerator about 20 minutes before serving to take the chill off. This allows the ganache to soften slightly for the best texture and flavor experience.
Troubleshooting Common Issues
If your cake cracks despite rolling while warm, don't worry. The filling and ganache will cover most imperfections. For severe cracks, you can use extra whipped cream as "glue" to hold pieces together. If your ganache seems too thick for spreading, warm it gently by placing the bowl over a pan of warm water and stirring until it reaches the right consistency. Too thin? Let it cool at room temperature, stirring occasionally until it thickens to spreadable consistency.
Festive Variations
Create a winter wonderland version by dusting the finished log with powdered sugar "snow" instead of candy canes. For a more sophisticated adult version, add 1 tablespoon of peppermint schnapps to both the filling and ganache. During summer months, this same technique works beautifully with fresh berries and lemon cream filling instead of peppermint. The versatile chocolate sponge recipe serves as an excellent base for countless flavor combinations throughout the year.
Serving Suggestions
For a truly memorable holiday dessert table, serve thin slices of the yule log alongside small cups of hot chocolate topped with peppermint whipped cream. Add a plate of chocolate dipped candy canes as stirrers. The cake pairs beautifully with after dinner coffee, especially when served with a small glass of peppermint liqueur for adults. For photography worthy presentation, place the log on a bed of fresh pine branches with a few whole candy canes as decoration.
Pin The true magic of this Peppermint Crunch Yule Log isn't just in its impressive appearance, but in how it brings people together. There's something about slicing into this festive creation that creates an instant moment of joy around the table, making it more than just dessert—it's a holiday memory in the making.
Recipe FAQ
- → What keeps the cake from cracking when rolled?
Rolling the cake while it's still warm and flexible prevents cracks and helps it maintain its shape.
- → How do I achieve a smooth ganache coating?
Keep the ganache slightly warm and spreadable for an even, glossy finish over the cake.
- → How do I store the finished cake?
Refrigerate the yule log to keep the filling firm and the topping crisp until serving time.
- → What is the best method for slicing?
Use a serrated knife, wiping between cuts, to ensure clean, neat slices and preserve the swirl.
- → Can I prepare the cake in advance?
Yes, you can make it a day ahead and keep it chilled; add candy canes just before serving for crunch.