If you’re dreaming of a holiday dessert that wows guests with its elegance and festive charm, I have just the thing for you. This White Chocolate Peppermint Yule Log Recipe has quickly become one of my absolute favorites to make during the season. Imagine a soft chocolate chiffon cake wrapped around a luscious, whipped white chocolate peppermint filling, finished with a rich dark chocolate ganache that looks just like a real tree bark. Trust me, once you try it, you’ll be hooked as much as my family is!
Why You’ll Love This Recipe
- Delicate Yet Decadent: The light chocolate chiffon cake paired with creamy white chocolate peppermint filling is a match made in heaven.
- Festive Flavor Profile: Peppermint adds a refreshing holiday twist that balances the sweetness beautifully.
- Showstopper Presentation: The rich ganache bark and charming decorations make it a centerpiece for any holiday table.
- Made Ahead Friendly: This recipe can be prepared in advance, making holiday hosting stress-free.
Ingredients You’ll Need
You’ll want to gather a blend of quality ingredients to nail the textures and flavors that make this White Chocolate Peppermint Yule Log Recipe truly special. From rich chocolate to fresh peppermint extract, each one plays a key role in crafting that festive magic.
- White chocolate: Use good-quality white chocolate for a creamy, smooth filling that melts perfectly.
- Heavy whipping cream: Essential for making the filling and ganache luxuriously fluffy and rich.
- Peppermint extract: Adds that unmistakable holiday spirit; adjust to your taste preference.
- Vegetable oil: Keeps the chocolate chiffon cake moist without weighing it down.
- Cocoa powder: Preferably unsweetened and sifted to avoid lumps for a deep chocolate flavor.
- Espresso or coffee powder: Just a hint to intensify the chocolate notes without overpowering.
- Sea salt: Balances the sweetness and enhances the flavors throughout the cake.
- Whole milk: Adds richness to the cake batter for tenderness.
- Vanilla extract: A subtle layer of aroma that rounds out the chocolate.
- Egg yolks and whites: Separated and whipped to give the cake a light, airy texture.
- Cake flour: Sifted for that perfect delicate crumb.
- Granulated sugar: Sweetens and stabilizes the meringue in the cake.
- Cream of tartar: Helps achieve stable soft peaks in the whipped egg whites.
- Dark chocolate: For the ganache “tree bark,” go for at least 60-70% cacao for a bittersweet balance.
- Decorations: Meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones to really bring the winter forest to life.
Variations
I love how versatile this White Chocolate Peppermint Yule Log Recipe can be. Over the years, I’ve played around with a few tweaks to suit different tastes or dietary needs. Feel free to make it your own—it’s all about capturing that holiday joy in a way that fits your family.
- Mint Chocolate Ganache: Once, I swapped out the dark chocolate ganache for a peppermint-infused white chocolate ganache, which gave the log an extra peppermint punch my peppermint-loving friends adored.
- Nut-Free: Skip almond pine cones and replace with festive edible decorations like candied orange peel or mini meringue stars.
- Vegan Twist: Use coconut cream in place of heavy cream and dairy-free white chocolate to make this festive dessert vegan-friendly—I haven’t tried this myself, but I’ve heard fantastic results!
- Flavor Swap: Swap peppermint extract for orange or raspberry extract for a completely different but equally delightful flavor profile.
How to Make White Chocolate Peppermint Yule Log Recipe
Step 1: Whip Up That Dreamy White Chocolate Peppermint Filling
This filling is where the magic begins. Gently heat your chopped white chocolate with heavy cream over medium heat, stirring constantly until silky smooth. I always make sure the mixture doesn’t scorch by keeping a close eye on it—white chocolate is delicate! Once melted, stir in peppermint extract (or leave it out if you want subtlety). Pop this into the fridge for at least 4 hours to let it set up before whipping. This chilling step really makes a difference in texture, so don’t skip it.
Step 2: Crafting the Chocolate Chiffon Cake
While your filling chills, it’s time for the cake. Preheat your oven to 375°F (191°C), and line a large baking sheet with parchment paper. Here’s a trick I discovered: warming the vegetable oil in the microwave before mixing with cocoa powder really helps it dissolve completely, giving the batter an even chocolate flavor and smooth texture. Then, add espresso powder, sea salt, milk, and vanilla to round out that decadent flavor profile.
Once cooled a bit, stir in the egg yolks and sifted cake flour. Next comes the fun part—whipping the egg whites with cream of tartar and sugar until soft peaks form. Folding these in carefully keeps the cake light and airy, which is key. Pour your batter evenly onto the pan, smooth it out, then bake for 15-16 minutes until the top springs back when touched.
Step 3: Rolling the Cake Like a Pro
Once your cake is out of the oven and cooled slightly, flip it carefully onto a fresh piece of parchment paper—skin side down. Don’t rush this part; you want the cake to be warm, but not hot, to avoid cracks. Spread that chilled white chocolate peppermint filling evenly over the cake’s surface using an offset spatula. Then gently, lengthwise, roll up the cake with the parchment paper. This parchment helps keep the roll perfect and makes transferring to the fridge hassle-free. Seal the ends of the paper and chill the roll to let it set up—this really helps it hold its shape when you frost it.
Step 4: Making the Chocolate Ganache “Tree Bark”
While the log chills, prepare the ganache by heating heavy cream until just simmering and pouring it over your chopped dark chocolate. Let it sit a few minutes before whisking gently until shiny and slightly thickened. This ganache coats the outside of your yule log, creating that fabulous bark effect. Be careful not to overwhip — you want it spreadable, not fluffy.
Step 5: Assemble and Decorate Your Festive Yule Log
Time for the fun part: decorating! Trim the edges of your log (the trimmings make a great midnight snack—trust me). Cut off a small 3” piece, then slice that at a 45-degree angle to create branches. Secure these onto the main roll with toothpicks and a dab of ganache “glue.” Spread the ganache over the entire cake using a fork to mimic tree bark texture. Then, with what’s left, stick on your meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones. I love dusting mine lightly with powdered sugar and matcha powder for that forest moss and snow look. Chill again to let the ganache set before serving.
Pro Tips for Making White Chocolate Peppermint Yule Log Recipe
- Chill, Chill, Chill: Don’t rush chilling the white chocolate filling and the rolled cake; this helps with smooth spreading and rolling without cracks.
- Perfect Egg Whites: Use room temperature eggs for whipping whites to soft peaks—they’ll whip faster and hold better.
- Melt Chocolate Gently: Use a double boiler or low heat for your chocolates to avoid seizing.
- Avoid Overmixing: When folding egg whites in, be gentle to keep the batter airy; overmixing leads to a dense cake.
How to Serve White Chocolate Peppermint Yule Log Recipe
Garnishes
I’m a big fan of keeping garnishes simple but impactful. For this yule log, meringue mushrooms and sugared cranberries are my go-tos because they add that whimsical, festive woodland feel. Plus, rosemary sprigs bring a fresh herbal note and the pine cones made of almonds add a delightful textural contrast. I often dust the whole thing lightly with powdered sugar as a finishing snow effect — it’s like magic on a plate!
Side Dishes
This dessert shines on its own, but if you want to round out your holiday spread, I like serving it alongside a warm cup of spiced mulled cider or peppermint hot chocolate. A small plate of mixed nuts or a fresh orange salad with cranberries also pairs beautifully and balances the richness.
Creative Ways to Present
For special occasions, I’ve wrapped the yule log in a large glass cloche with some fresh pine branches and fairy lights around it—it instantly becomes the centerpiece and conversation starter. Another trick is slicing the log and serving individual pieces with a dollop of whipped cream and crushed peppermint candy sprinkled on top. Nothing says “holiday cheer” like seeing those little festive details on each plate!
Make Ahead and Storage
Storing Leftovers
I always store leftovers wrapped tightly in plastic wrap and kept in an airtight container in the fridge. This keeps the ganache from drying out, and the cake stays moist for up to 3 days. Just make sure to bring it back to room temperature before slicing for the best texture.
Freezing
If you want to prep ahead of time, freezing the assembled yet not decorated log works well. Wrap it very tightly in plastic wrap, then foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge and then decorate as usual. This has saved me on busy holidays and still resulted in a deliciousy fresh dessert.
Reheating
This dessert is best served chilled or at room temperature, so reheating isn’t necessary. But if your leftovers feel too firm from the fridge, simply let slices sit out for 15-20 minutes before serving—it softens the filling up beautifully without melting the ganache.
FAQs
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Can I make this White Chocolate Peppermint Yule Log Recipe without peppermint extract?
Absolutely! The peppermint extract is optional and can be omitted if you prefer a classic white chocolate flavor. Alternatively, you could substitute with vanilla or orange extract for a different twist.
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What type of chocolate should I use for the ganache bark?
I recommend using good-quality dark chocolate with 60-70% cocoa content for a balanced bittersweet flavor that contrasts perfectly with the white chocolate filling.
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How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still slightly warm but not hot helps prevent cracks. Also, rolling it with parchment paper and letting it chill rolled before frosting helps the cake maintain its shape without breaking.
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Can I prepare the cake a day in advance?
Yes! In fact, making the cake and filling ahead allows flavors to develop and makes assembly simpler on the day of serving.
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What should I do if my ganache is too thick to spread?
If your ganache firms up too much, gently warm it over a double boiler for a few seconds and stir to soften. Be careful not to overheat or it could separate.
Final Thoughts
This White Chocolate Peppermint Yule Log Recipe holds a special place in my heart—it’s become my go-to holiday showstopper that brings smiles every year. I hope you’ll find as much joy in making and sharing it with your loved ones as I do. Don’t be intimidated by the process; with a little patience and these tips, you’re set for a festive dessert that tastes as beautiful as it looks. Grab your apron, and let’s make this season sweeter together!
Print
White Chocolate Peppermint Yule Log Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Perfect Bûche de Noël, or Yule Log, is a classic French Christmas dessert featuring a light and fluffy chocolate chiffon cake rolled with a creamy white chocolate peppermint filling, then frosted with rich chocolate ganache designed to resemble tree bark. Decorated beautifully with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this festive cake is a show-stopping centerpiece for any holiday celebration.
Ingredients
White Chocolate Peppermint Filling
- 150 g white chocolate, chopped
- 250 ml heavy whipping cream (36% milkfat)
- ¼ teaspoon peppermint extract (optional)
Chocolate Chiffon Cake
- 60 ml vegetable oil
- 20 g cocoa powder, sifted
- 1 teaspoon espresso or coffee powder
- ⅛ teaspoon sea salt
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 100 g cake flour, sifted
- 6 egg whites
- 80 g granulated sugar
- ½ teaspoon cream of tartar
Chocolate Ganache (Tree Bark)
- 150 g dark chocolate, chopped
- 160 ml heavy whipping cream (36% milkfat)
Decorations
- Meringue mushrooms
- Sugared cranberries & rosemary
- Almond pine cones
Instructions
- Make the White Chocolate Peppermint Filling: Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until all chocolate is melted smoothly. Remove from heat, transfer to a bowl, and stir in peppermint extract if using. Chill the mixture in the refrigerator for at least 4 hours until firm.
- Prepare the Chocolate Chiffon Cake Batter: Preheat your oven to 375°F (191°C). Line and lightly grease an 18×13 inch baking sheet with parchment paper. Heat the vegetable oil in a heat-safe large bowl in the microwave on high for 1 minute until very hot. Whisk in cocoa powder until dissolved, then add espresso powder, sea salt, milk, and vanilla extract. Let cool slightly. Add all egg yolks and mix well. Fold in sifted cake flour with a spatula.
- Whip Egg Whites: In a clean stand mixer bowl fitted with a whisk, whip egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until soft peaks form.
- Combine Batter and Egg Whites: Fold one-third of the whipped egg whites into the egg yolk and chocolate flour mixture carefully to lighten the batter. Gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan to release air bubbles. Bake for 15-16 minutes, or until the cake surface is dry and springs back when touched. Remove from oven and bang the pan gently on the counter to loosen the cake. Cool for 15 minutes.
- Whip the White Chocolate Filling: Transfer the chilled white chocolate mixture to a stand mixer with a whisk attachment and whip until lightened and creamy, avoiding overwhipping.
- Roll the Cake: Flip the cake onto a large piece of parchment paper, skin side down. Spread the white chocolate peppermint filling evenly over the cake with an offset spatula. Starting lengthwise, carefully roll the cake tightly with the parchment paper, ending with the seam side down. Seal the parchment ends and refrigerate the roll to chill.
- Prepare the Chocolate Ganache: Place chopped dark chocolate in a medium heat-safe bowl. Heat heavy cream in a small saucepan until simmering, then pour it over the chocolate. Let it sit for 5 minutes to melt the chocolate, then whisk gently for 15-30 seconds until slightly thickened but not overwhipped.
- Assemble and Decorate the Yule Log: Remove the cake roll from the fridge. Trim off both ends and set aside for snacking. Cut a 3-inch piece from one end and cut that piece diagonally to create branches. Attach branches to the main cake on a serving plate using toothpicks secured with some ganache. Spread the ganache all over the cake with a spatula to resemble bark, reserving some for decoration. Drag a fork gently over the surface to create log texture. Use remaining ganache to attach meringue mushrooms, almond pine cones, sugared cranberries, and rosemary sprigs decoratively. Dust with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set ganache.
- Serve: Slice the yule log with a sharp serrated knife and serve chilled or at room temperature for the perfect festive dessert.
Notes
- Ensure all ingredients are at room temperature for best results in cake texture.
- Optional peppermint extract in the filling adds a festive mint flavor; omit if preferred.
- Be gentle folding egg whites to keep the batter airy and light.
- Chilling the filling and the rolled cake helps maintain structure and ease of handling during decorating.
- Use an offset spatula to get even spreading and smooth ganache application.
- Store leftover yule log covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
