Inspired by my previous successes with peppermint bark cake and peppermint mocha cake, I felt compelled to create another peppermint masterpiece. Thus, the peppermint bark yule log was born!

Consider this a delightful peppermint twist on the classic bûche de Noël! Drawing inspiration from my black forest yule log, it features a tender, spongy chocolate Swiss roll, but this time filled with festive red and white candy cane stripes. To further elevate the Christmas spirit, I’ve adorned it with charming red meringue toadstools. Alternatively, you can embellish it with actual peppermint bark pieces or crushed candy canes for an extra burst of peppermint flavor.

While this Yule log might seem like a complex undertaking, don’t be intimidated! There are strategic ways to break down the process, making it manageable even during the busy holiday season.

Make Ahead Tips for Your Peppermint Yule Log

I understand the whirlwind of activity that surrounds the holidays, especially in the kitchen! To alleviate some of the pressure, here are suggestions for preparing elements of this festive cake in advance:

1. If you plan to decorate your yule log with whimsical meringue mushrooms, you can prepare them up to three days beforehand. Simply store them in an airtight container at room temperature, but keep in mind that humidity is not a friend to meringue!
2. The foundation of your Yule Log, the chocolate Swiss roll, can be baked a day in advance. Keep it tightly rolled in a kitchen towel within the refrigerator to maintain its moisture and shape. Alternatively, you can fill the cake with the frosting and store it in the fridge for up to two days.
3. For optimal convenience, the luscious peppermint buttercream can also be whipped up one day ahead. Store it securely in an airtight container, and you might need to rewhip it slightly before assembling the cake.
4. The filled and frosted cake can be stored in the refrigerator for one to two days. However, I highly recommend waiting to add the final decorations until just before serving to maintain their freshness and visual appeal!

Gather Your Ingredients for the Peppermint Bark Yule Log

• Eggs: Separating the egg whites from the egg yolks is crucial for achieving the light and airy texture of this cake! Whipping the egg whites separately introduces air, resulting in a more flexible cake that rolls without cracking.
• Cocoa Powder: I recommend using Dutch-processed cocoa powder for its rich flavor and dark color.
• Peppermint Extract: Infusing the American buttercream with peppermint extract is key to capturing that signature peppermint bark flavor.
• Food Gel: To achieve those striking candy cane stripes, I opted for Americolor food gel in ‘Super Red’ for a vibrant and festive appearance.

Crafting the Perfect Chocolate Swiss Roll for Your Yule Log

Begin by whipping the egg whites, gradually adding ¼ cup of sugar, until stiff peaks form. Transfer the ethereal whipped egg whites to a separate bowl. Using the same mixer bowl (no need to clean!), combine the remaining wet ingredients (egg yolks, oil, vanilla, and the rest of the sugar) and beat until the mixture is pale and thick. Gently fold the whipped egg whites back into the yolk mixture in two additions. Follow by incorporating the dry ingredients in two additions, ensuring not to overmix.

Pour the prepared cake batter into a greased and parchment-lined half sheet pan. As the cake bakes, dust a clean kitchen towel with cocoa powder. We’ll use this to roll the cake while it’s still warm, training it to maintain its log shape and preventing cracks.

Once baked, quickly and carefully invert the cake onto your cocoa-dusted kitchen towel. Gently peel off the parchment paper – take your time to avoid tearing the delicate cake! Roll the cake up snugly with the tea towel inside and allow it to cool completely. This step is crucial for preventing cracks when you later unroll and fill the cake.

Crafting the Peppermint American Buttercream and Chocolate Ganache Frosting

To create the peppermint American buttercream, beat the softened butter and confectioners’ sugar together until light and fluffy. Then, incorporate the vanilla extract, peppermint extract, and a pinch of salt. Gradually add the heavy cream until you achieve your desired consistency.

Divide the buttercream in half. Transfer one portion to a piping bag fitted with a round tip. Add the red food gel to the remaining buttercream and mix until you achieve a vibrant red hue. Place the red frosting into another piping bag. Carefully unroll your completely cooled cake. Pipe alternating red and white stripes of buttercream onto the cake, running from one long edge to the other (refer to the image above for visual guidance!). Gently roll the cake back up, this time without the kitchen towel, and wrap it tightly in plastic wrap. Place the wrapped cake in the refrigerator to chill.

Next, prepare your chocolate ganache. (I’ve dedicated an entire post to creating the perfect whipped chocolate ganache!) Set the ganache aside to allow it to firm up slightly. Once it has reached a suitable consistency, whip it using a handheld mixer until light and airy. Now, you’re ready to decorate your masterpiece with the irresistible whipped ganache!

Essential Baking Tips for a Perfect Yule Log 🎄

• Gently Fold Together. When adding the whipped egg whites and then the dry ingredients, make sure you fold everything very gently with a rubber spatula. We don’t want to knock too much air out of the batter.
• Don’t Overbake. This cake doesn’t need much time in the oven; you’ll know it’s ready when you gently press on the cake and it springs back.
• Roll While Hot. Make sure to roll the cake up in a kitchen towel while it’s still hot. It’ll be easier to roll up with less chance of cracking.
• Dust with Cocoa Powder. I like to dust my kitchen towel with cocoa powder so it doesn’t stick to it!
• Creative Decorating. I’ve decorated this yule log with homemade meringue mushrooms and chopped pistachios (as moss!). You can also decorate with crushed candy canes, confectioners’ sugar, cranberries, or rosemary sprigs!

Craving More Christmas Dessert Recipes?

If you’ve made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!

Chocolate Peppermint Bark Yule Log

Ella Gilbert