White Chocolate Peppermint Yule Log Recipe

If you’re looking for a show-stopping holiday dessert that’s both elegant and absolutely delicious, you’ve got to try this White Chocolate Peppermint Yule Log Recipe. I absolutely love how this dessert combines the creamy sweetness of white chocolate with a refreshing hint of peppermint—plus, the rich chocolate chiffon cake gives it the perfect soft, airy texture. When I first made this, my family could hardly believe it was homemade, and honestly, you’ll find it’s a total crowd-pleaser for any winter celebration.

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Ingredients You’ll Need

Every ingredient works together to create a beautifully balanced dessert, from the rich dark chocolate ganache that mimics tree bark to the peppermint-infused white chocolate filling that adds that classic holiday touch. I always recommend using high-quality chocolate—it really elevates the flavors here.

• White chocolate: Use good-quality white chocolate for a smooth, creamy filling; cheap varieties can be waxy.
• Heavy whipping cream: This adds richness and lightness to both the filling and ganache.
• Peppermint extract: Just a small amount gives that festive, refreshing peppermint flavor without overwhelming.
• Vegetable oil: Keeps the cake moist and tender.
• Cocoa powder: Choose unsweetened and sift it to avoid lumps in the batter.
• Espresso/coffee powder (optional): Enhances the chocolate flavor without adding a coffee taste.
• Sea salt: Balances the sweetness and deepens the chocolate flavor.
• Whole milk: Adds moisture and tenderness to the cake.
• Vanilla extract: A baking essential for bringing flavor complexity.
• Egg yolks and whites: Provide structure and richness; whipping the egg whites well is key for that light chiffon texture.
• Cake flour: Keeps the cake tender and delicate.
• Granulated sugar: Sweetens the cake; adding gradually when whipping whites ensures stability.
• Cream of tartar: Stabilizes the egg whites when whipped to soft peaks.
• Dark chocolate: Use high-quality for the ganache, as it’s the “bark” of your yule log.
• Decorations: I love using meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones for a magical woodland look.

Variations

I love to customize this White Chocolate Peppermint Yule Log Recipe depending on the occasion or my mood—it’s surprisingly versatile, so don’t hesitate to make it your own!

• Mint-Free Version: Sometimes I skip the peppermint extract for a pure white chocolate log that’s perfect for those who aren’t fans of mint.
• Chocolate Hazelnut Twist: Swapping the dark chocolate ganache for a hazelnut ganache adds a nutty richness that my family adores.
• Vegan Adaptation: I’ve experimented replacing dairy with coconut cream and using aquafaba to whip egg whites, and while it’s a bit trickier, it’s definitely possible.
• Festive Flavors: Adding a splash of orange extract or using crushed candy canes on top gives a fun holiday spin.

How to Make White Chocolate Peppermint Yule Log Recipe

Step 1: Prepare the White Chocolate Peppermint Filling

This is where the magic starts! Gently melt the chopped white chocolate with the heavy whipping cream over medium heat. I like to stir constantly to prevent scorching, and once it’s smooth, I remove it from the heat and stir in the peppermint extract (if you’re using it). Chill this mixture in the fridge for at least 4 hours—this resting time makes it whip up into a fluffy, luxurious filling that you’ll want to spread all over your cake.

Step 2: Bake the Chocolate Chiffon Cake

This part really impressed me the first time I made it. Preheat your oven to 375°F (191°C), and grease an 18″ by 13″ baking sheet lined with parchment paper. Heat the vegetable oil in a microwave-safe bowl until hot, then whisk in the sifted cocoa powder, espresso powder, and sea salt. Add milk and vanilla, then cool slightly before whisking in egg yolks. Folding in sifted cake flour next keeps it light. In a separate bowl, whip egg whites with cream of tartar until soft peaks form, then slowly add sugar and beat until stiff but still glossy. Carefully fold the whites into the yolk mixture in thirds to keep the batter airy. Pour into your pan, smooth the surface, tap to release air bubbles, and bake for 15-16 minutes until springy—and then cool for 15 minutes.

Step 3: Roll the Cake with Filling

Here’s a little trick I learned: flip the cake onto a large piece of parchment paper with the skin side down—that’s the smooth side, which makes rolling easier. Quickly spread your whipped white chocolate peppermint filling over the entire surface, then carefully roll it up lengthwise with the parchment paper, seam-side down. Seal the ends of the parchment and pop it in the fridge to chill. Trust me, chilling helps the roll hold its shape beautifully.

Step 4: Make the Chocolate Ganache “Tree Bark”

This is the fun decorating part. Heat heavy cream until just simmering and pour it over chopped dark chocolate. Let it sit for 5 minutes, then whisk until it’s slightly thickened. Don’t overwhip it here or it’ll become too stiff! Use this ganache as your frosting—it’s thick and glossy and mimics natural tree bark perfectly.

Step 5: Decorate Your Yule Log

Trim the ends of your cake roll (those make a nice snack!). Cut a 3-inch piece off the side for branches and cut it at an angle to create smaller limbs. Secure these to the main log with toothpicks and cover everything with the ganache using an offset spatula. Use a fork to create bark-like texture by dragging lines through the ganache. Then get creative — stick on meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones with more ganache as “glue.” I love dusting it with matcha powder and powdered sugar to look like moss and delicate snow. Chill until set, then slice and serve.

How to Serve White Chocolate Peppermint Yule Log Recipe

Garnishes

I usually stick with classic festive garnishes like meringue mushrooms and sugared cranberries because they add whimsical charm and a pop of color, but I’m obsessed with adding fresh rosemary sprigs—they look like tiny pine branches and add a lovely piney aroma that complements the peppermint beautifully. Dusting with a little powdered sugar right before serving adds that final snowy touch.

Side Dishes

This yule log pairs wonderfully with a warm cup of spiced hot chocolate or peppermint tea to echo the flavors in the cake. For a holiday meal, I love serving it alongside rich eggnog or even a scoop of vanilla bean ice cream to balance the richness.

Creative Ways to Present

For special occasions, I’ve laid the yule log on a rustic wooden board surrounded by pine cones and fairy lights for a magical forest vibe. You can also pipe extra whipped cream “snowbanks” around the base or even light edible glitter candles on top for a festive sparkle that wows your guests.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap and keep them in an airtight container in the fridge for up to 3 days. The texture and flavor hold up beautifully, which means you can enjoy this dessert without the stress of eating it all at once.

Freezing

Freezing this White Chocolate Peppermint Yule Log Recipe works well if you want to prep in advance. I freeze the whole rolled cake wrapped tightly in parchment and foil, then thaw it in the fridge overnight before decorating. The texture is surprisingly well preserved if you’re careful!

Reheating

Because this is a chilled dessert, I usually serve it cold or at room temperature. If frozen, just let it defrost in the fridge rather than reheating. You want to preserve that light, mousse-like filling without melting the ganache.

FAQs

Final Thoughts

This White Chocolate Peppermint Yule Log Recipe has become one of my absolute favorite holiday desserts because it combines elegance, flavor, and that special homemade touch we all crave during the festive season. I love sharing it with family and friends, who always rave about the creamy peppermint filling and beautiful presentation. If you want to impress this year—or just treat yourself—I truly encourage you to give it a go. You’ll find it easier than you expect, and the joy it brings is totally worth the effort!

White Chocolate Peppermint Yule Log Recipe

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• Author: Harper
• 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

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Description

This Perfect Bûche de Noël (Yule Log) is a festive and elegant dessert that combines a light chocolate chiffon cake with a creamy white chocolate peppermint filling and a rich chocolate ganache resembling tree bark. Decorated with meringue mushrooms, sugared cranberries, rosemary, and almond pine cones, this traditional French Christmas dessert is a showstopper on any holiday table.

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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/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

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Instructions

1. Make the white chocolate peppermint filling: Combine the chopped white chocolate and heavy cream in a small saucepan and heat over medium heat, stirring continuously until the chocolate melts completely. Remove from heat, stir in peppermint extract if using, and chill in the fridge for at least 4 hours to set.
2. Prepare the chocolate chiffon cake batter: Preheat your oven to 375°F (191°C) and lightly grease and line an 18″ by 13″ baking sheet with parchment paper. In a heat-safe large bowl, microwave the vegetable oil on high power for 1 minute until very hot. Add sifted cocoa powder and whisk until dissolved. Stir in espresso or coffee powder, sea salt, milk, and vanilla extract and let cool slightly. Add egg yolks all at once and mix well. Sift in the cake flour and gently fold it in with a spatula.
3. Whip the egg whites: In a clean stand mixer bowl with a whisk attachment, whip the egg whites at medium speed until foamy. Add cream of tartar, then gradually add sugar while increasing speed to high. Whip until soft peaks form. Carefully fold the whipped egg whites into the chocolate and egg yolk mixture in three additions, preserving the airiness of the batter.
4. Bake the cake: Pour the batter into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan on the counter to remove air bubbles. Bake for 15-16 minutes at 375°F (191°C), until the top is dry and springy. Remove from oven and bang the pan on the counter to loosen the cake. Allow to cool for 15 minutes.
5. Whip the filling: While the cake cools, place the chilled white chocolate mixture into a stand mixer with a whisk attachment and whip until it is lightened in color but not overwhipped.
6. Roll the cake: Flip the cake onto a large piece of parchment paper, skin side down. Use an offset spatula to evenly spread the white chocolate peppermint filling over the cake surface. Starting lengthwise, carefully roll the cake with the parchment paper, sealing the seam down. Wrap the ends and refrigerate to chill.
7. Make the chocolate ganache: Place chopped dark chocolate in a medium heat-safe bowl. Heat the heavy cream in a small saucepan until it simmers, then pour it over the chocolate. Let sit for 5 minutes, then whisk gently for 15-30 seconds until slightly thickened but smooth. Avoid overwhipping.
8. Decorate the cake: Remove the chilled rolled cake from the fridge and trim both ends. Slice a 3″ piece from one end, then cut it at a 45° angle in half to create branches. Attach the branches to the main log using toothpicks and a small amount of ganache. Spread the remaining ganache over the cake surface with an offset spatula. Use a fork to create bark-like grooves. Attach meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones to the cake using ganache as glue. Dust with matcha powder and powdered sugar to simulate moss and snow. Cover lightly with plastic wrap and chill to set the ganache.
9. Serve: Slice the Yule log with a sharp serrated knife and enjoy a festive holiday dessert that’s both visually stunning and deliciously rich.

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Notes

• For best results, ensure the egg whites are whipped to soft peaks but not too stiff to retain the delicate texture.
• The espresso powder enhances the chocolate flavor but is optional.
• Allow adequate chilling time for the filling and ganache to set, which helps in easier handling and neat slicing.
• Decorations can be customized or omitted based on preference.
• Use quality chocolate for optimal flavor in the filling and ganache.

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Nutrition

• Serving Size: 1 slice (approximate)
• Calories: 350
• Sugar: 26 g
• Sodium: 70 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 115 mg