White Chocolate Peppermint Yule Log Recipe

If you’re looking for a show-stopping dessert that feels both classic and refreshingly festive, you’re going to love this White Chocolate Peppermint Yule Log Recipe. It’s the kind of dessert that turns heads at holiday parties, combining a tender chocolate chiffon cake with a silky white chocolate peppermint filling and a rich chocolate ganache bark. Trust me, once you make this, it’ll become your holiday tradition—I can’t tell you how many smiles this dessert has sparked in my family! Ready to impress without stressing? Let’s dive in.

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Ingredients You’ll Need

Each ingredient in this White Chocolate Peppermint Yule Log Recipe plays a special role—from the fluffy chiffon cake base to the peppermint-scented white chocolate filling, and finally the dark chocolate ganache bark. When shopping, look for high-quality chocolate and fresh cream for the best taste and texture.

• White chocolate: Choose good-quality white chocolate bars, not chips, for smooth melting.
• Heavy whipping cream: Full-fat cream whips beautifully and delivers richness.
• Peppermint extract: Use sparingly to avoid overpowering the delicate white chocolate.
• Vegetable oil: Provides moisture and tenderness to the cake without flavor interference.
• Cocoa powder: Unsweetened and sifted for a smooth, chocolatey base.
• Espresso or coffee powder: Enhances the chocolate flavor without making it taste like coffee.
• Sea salt: Balances the sweetness and deepens flavor complexity.
• Whole milk: Adds creaminess to the batter.
• Vanilla extract: Adds warmth and rounds out the flavors.
• Egg yolks & egg whites: Separate and handle carefully for the light, airy chiffon texture.
• Cake flour: Lower protein flour ensures a tender crumb.
• Granulated sugar: For incorporating sweetness and stabilizing meringue.
• Cream of tartar: Stabilizes egg white foam to help your batter rise perfectly.
• Dark chocolate: For the ganache bark, choose rich quality dark chocolate for a deep flavor contrast.
• Decorations (meringue mushrooms, sugared cranberries, rosemary, almond pine cones): Adds festive flair and textural interest.

Variations

One of the best parts about this White Chocolate Peppermint Yule Log Recipe is how versatile it is. I love tweaking it based on the season or what I crave. Feel free to play around with the flavors to make it truly yours.

• Mint Substitute: If you don’t love peppermint, try orange extract or a splash of almond extract in the filling for a different twist—I’ve had great luck with that on less traditional holidays.
• Dairy-Free Version: Swap the heavy cream for coconut cream and use dairy-free chocolate to make a holiday-appropriate vegan Yule log.
• Additional Fillings: Adding crushed peppermint candies into the white chocolate filling adds a delightful crunch—my family can’t get enough of this surprise texture.
• Chocolate Variety: Use milk chocolate or bittersweet chocolate for the ganache if you want a sweeter or more intense bark flavor.

How to Make White Chocolate Peppermint Yule Log Recipe

Step 1: Whip Up the White Chocolate Peppermint Filling

Start by gently heating your chopped white chocolate in a saucepan with the heavy cream, stirring continuously on medium heat. It’s important not to rush this step—low and slow helps the chocolate melt evenly and prevents burning. Once smooth, remove from heat and stir in the peppermint extract. Pop this mixture into the fridge to chill for at least 4 hours; cold filling whips up beautifully and holds its shape inside the log. I discovered this chilling step saves so much hassle during assembly.

Step 2: Bake the Chocolate Chiffon Cake Base

Preheat your oven and prepare a large baking sheet with parchment paper and a light greasing. Here’s the trick: microwave the vegetable oil until very hot before mixing in the sifted cocoa powder. This creates an intense chocolate flavor that’s so worth the extra step. Stir in espresso powder and salt, then milk and vanilla, letting the mixture cool slightly so your eggs don’t scramble when added.

Next, whisk in the egg yolks and sift the cake flour, folding it in gently. Meanwhile, beat your egg whites with cream of tartar until foamy, gradually adding sugar until you reach soft peaks. Folding these in carefully (in thirds) keeps your batter light and airy. Pour into your pan, smooth the surface, and tap out any air bubbles before baking for about 15 minutes. You’ll know it’s done when the top feels dry and springs back to your touch.

Step 3: Roll and Fill Your Cake

Once your cake is out of the oven, flip it gently onto a fresh parchment paper, with the “skin” side down. This step was tricky for me at first—I learned that flipping quickly while the cake is still warm prevents cracks. Spread your whipped white chocolate peppermint filling evenly over the surface. Then, starting at the long edge, roll the cake carefully, using the parchment to help guide it. Seal it up in the parchment and chill in the fridge to set for a few hours or overnight. This chilling step helps the filling firm so your log holds its shape.

Step 4: Make the Chocolate Ganache Bark and Assemble

For the signature “bark” look, melt your dark chocolate by pouring hot heavy cream over it and letting it sit undisturbed for a few minutes. Then whisk gently until it thickens just slightly—it should coat the back of a spoon but not be stiff. While the ganache sets, trim the cake ends (those pieces make delicious tester snacks, trust me!). Slice off a small length to cut into angled branches, securing these onto the log with toothpicks and ganache “glue.”

Spread the ganache all over the log using a fork to create natural tree bark textures. Decorate with your meringue mushrooms, sugared cranberries, rosemary sprigs, and almond pine cones for an enchanting woodland finish. Dust with powdered sugar and matcha to mimic snow and moss. Chill again for the ganache to fully set before serving.

How to Serve White Chocolate Peppermint Yule Log Recipe

Garnishes

I’m a sucker for the classic snowy look, so I always dust powdered sugar and sprinkle matcha powder on top—it looks like frost and moss on a woodland log. Fresh rosemary sprigs and sugared cranberries add color and bright aromatics, while those meringue mushrooms provide a whimsical, edible accent that impresses every time. Honestly, these garnishes make the dessert feel like a holiday story on a plate.

Side Dishes

This Yule log pairs beautifully with a simple cup of hot cocoa or a creamy eggnog, especially if you’re serving it after a holiday feast. If you want to add crunch, I like serving it alongside candied nuts or spiced biscotti. It’s rich enough to stand on its own, but those light accompaniments really step up the party.

Creative Ways to Present

For special occasions, I love placing the Yule log on a wooden board and surrounding it with fresh pine branches, cinnamon sticks, and fairy lights for a magical centerpiece. If you’re hosting kids, adding tiny edible figurines or holiday picks can turn it into a whimsical winter scene! Getting creative with your serving presentation always makes dessert time feel extra festive and memorable.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Yule log covered tightly with plastic wrap in the refrigerator. It stays fresh for up to 3-4 days. Because the filling and cake are both delicate, it’s best to avoid leaving it out at room temperature for long periods to prevent drying out or melting.

Freezing

Freezing works surprisingly well here. I wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. When you’re ready to enjoy it, thaw it overnight in the fridge. This method preserves the moistness and texture so it tastes almost like freshly made. Just avoid freezing decorated garnishes—they’re best added fresh.

Reheating

Since this is a chilled dessert, reheating isn’t really needed. However, if you want a softer ganache texture, letting it sit at room temperature about 15-20 minutes before slicing does wonders. For extra flair, serve slices with a scoop of peppermint ice cream or a drizzle of warm chocolate sauce.

FAQs

Final Thoughts

This White Chocolate Peppermint Yule Log Recipe has become my go-to celebration dessert because it balances elegance with approachability. Every time I serve it, people ask for the recipe—and I love sharing it because it’s truly manageable even if you’re not a pro baker. The combo of creamy, minty filling with light cake and rich chocolate bark just feels like winter magic on a plate. I hope you try it and see for yourself how delightful holiday baking can be when you have the right guidance and a delicious recipe to back you up!

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