Peppermint Yule Log Recipes

Peppermint Yule Log Recipes

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Candy Cane and Peppermint Candy Recipes For the Mint Lover Yule log
Candy Cane and Peppermint Candy Recipes For the Mint Lover Yule log from

When it comes to celebrating the holiday season, nothing quite sets the mood like a delicious and festive dessert. And what better way to indulge in the spirit of the season than with a peppermint yule log? This classic dessert offers a perfect balance of flavors and textures, with a rich chocolate cake rolled and filled with a creamy peppermint filling, and topped with a fluffy frosting and candy cane pieces. So, let’s get into the details of how to make this delicious treat!


  • For the cake:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ¼ cup milk
  • Crushed candy canes, for decoration


  1. Preheat your oven to 350°F (175°C) and line a 10×15 inch baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the eggs and sugar together until thick and pale, about 5 minutes.
  4. Stir in the vanilla extract.
  5. Gently fold in the dry ingredients until just combined.
  6. Pour the batter onto the prepared baking sheet, spreading it evenly.
  7. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  8. While the cake is baking, prepare the filling by beating the cream cheese until smooth and creamy, then adding the heavy cream, powdered sugar, and peppermint extract.
  9. Whip until the mixture is thick and fluffy, then set aside.
  10. When the cake is done, remove it from the oven and immediately invert it onto a clean kitchen towel.
  11. Carefully peel off the parchment paper and roll the cake up in the towel while it’s still warm, starting at the shorter end.
  12. Let the cake cool completely in the towel, then unroll it and spread the filling evenly over the surface.
  13. Roll the cake up again, using the towel to help you, and transfer it to a serving platter.
  14. To make the frosting, beat the butter until fluffy, then add the powdered sugar, vanilla extract, cocoa powder, and milk.
  15. Beat until the frosting is light and fluffy, then spread it over the cake.
  16. Sprinkle crushed candy canes over the top of the frosting for decoration.
  17. Refrigerate the cake for at least 1 hour to set the frosting.
  18. Serve and enjoy!
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Nutritional Information

Serving Size: 1 slice (1/10 of cake)
Calories: 560
Total Fat: 32g
Saturated Fat: 19g
Cholesterol: 145mg
Sodium: 480mg
Total Carbohydrates: 67g
Dietary Fiber: 3g
Sugars: 54g
Protein: 6g

Cooking Time

Total time: 2 hours (Prep time: 30 minutes, Cook time: 12 minutes, Chill time: 1 hour, Frosting time: 18 minutes)


  • 10×15 inch baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Clean kitchen towel
  • Serving platter

Serving Suggestions

This peppermint yule log is a showstopper dessert that’s perfect for your holiday celebrations. Serve it at your next dinner party, family gathering, or office potluck. It pairs perfectly with a hot cup of cocoa, coffee, or tea.


If you’re looking for a different flavor profile, you can swap out the peppermint extract for other extracts such as almond, orange, or raspberry. You can also add in chopped nuts or chocolate chips to the filling for added texture and flavor.


If you’re looking to make this recipe a bit healthier, you can swap out the heavy cream for Greek yogurt or coconut cream. You can also use a sugar substitute like Stevia or Splenda in place of the granulated sugar.


This peppermint yule log can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.


  • Make sure to roll the cake in the towel while it’s still warm to prevent it from cracking.
  • Use a serrated knife to cut the cake for a clean and even slice.
  • Refrigerate the cake before serving to make it easier to slice and serve.
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This recipe makes 10 servings.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes! You can bake the cake and make the filling and frosting up to 2 days in advance. Store each component separately in the refrigerator, then assemble and decorate the cake the day of serving.

Q: Can I make this recipe gluten-free?
A: Yes! You can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.

Personal Thoughts

This peppermint yule log is the perfect dessert to add some holiday cheer to your table. The combination of rich chocolate cake, creamy peppermint filling, and fluffy frosting is simply irresistible. Plus, the crushed candy canes add a fun and festive touch. This recipe may look intimidating, but it’s actually quite simple to make, and the end result is well worth the effort. So, gather your friends and family, and enjoy this delicious treat together!

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