Hey there, holiday lovers!
Are you in the mood for some festive fun? I’ve got a delicious treat for you today!
Let me introduce you to my Christmas Peppermint Yule Log Cake.
It’s a showstopper for your holiday table!
Rich chocolate, creamy frosting, and a minty twist all rolled into one.
Trust me, this dessert will wow your friends and family.
Let’s dive into this festive recipe together!
Suggestions for Ingredient Substitution
For eggs, a common vegan alternative is to use 1/4 cup of mashed banana or applesauce per egg. This substitution works well in cakes, maintaining moisture and binding properties. Adjust the sugar slightly as bananas add natural sweetness.
Heavy cream can be replaced with full-fat coconut milk for a dairy-free option. Chill the coconut milk overnight and use only the solid part for whipping. This substitution provides a similar richness and whipping ability to heavy cream.
Unsweetened chocolate can be substituted with cocoa powder mixed with a small amount of oil. Use 3 tablespoons of cocoa powder plus 1 tablespoon of vegetable oil for each ounce of chocolate. This alternative maintains the chocolate flavor while allowing for more control over fat content. Adjust other liquid ingredients slightly to compensate for the added oil.
| Preparation Time | 25-40 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 33-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 180-220 g
- Carbohydrates: 300-350 g
Ingredients
For the cake:
- 2/3 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup all-purpose flour (I always use King Arthur all-purpose flour)
- 1 tsp baking powder
- 4 eggs
For the filling:
- 1 cup heavy cream (chilled, for easier whipping)
- 1/4 tsp mint extract
- 2 tbsp granulated sugar
- 1/2 cup chopped peppermint bark (Ghirardelli is my favorite)
For the frosting:
- 2 tbsp milk
- 2 cups powdered sugar (sifted to remove lumps)
- 1/2 cup unsalted butter (softened, about 70°F)
- 2 tsp vanilla extract
- 2 oz unsweetened chocolate
For the garnish:
- 1/4 cup crushed peppermint candies (for a festive topping)
Step 1: Prepare the Baking Pan and Dry Ingredients
Preheat your oven to 375°F (190°C).
Grease a 10 x 15 inch jelly roll pan with butter and line it with parchment paper.
Grease and flour the parchment paper to ensure the cake doesn’t stick.
In a medium bowl, sift together the flour, cocoa, baking powder, and salt.
Set the dry mixture aside for later use.
Step 2: Prepare the Cake Batter
In a medium bowl, beat the egg yolks until they thicken, gradually adding in 1/3 cup of sugar as you do.
In another bowl, beat the egg whites until they become foamy, then slowly add another 1/3 cup of sugar while continue to beat until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the egg whites.
Add the dry flour mixture and mix until just incorporated.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan and bake at 375°F for 8 to 10 minutes, until a toothpick inserted into the center comes out clean.
This cake is intended to be sponge-like, so a slight bounce is expected when pressed lightly.
Step 4: Roll and Cool the Cake
On a counter, lay out a dish towel and sift powdered sugar over it to fully cover the surface.
Carefully loosen the cake from the sides of the pan and turn it onto the sugar-coated towel.
Gently peel off the parchment paper.
Starting at the narrow end, roll the cake and towel together, then place on a rack to completely cool.
Step 5: Prepare the Filling and Frosting
For the peppermint bark filling, beat whipping cream until foamy, then add peppermint extract.
Gradually add sugar and continue beating until soft peaks form.
Fold in the peppermint bark.
For the frosting, melt chocolate over a double boiler and set aside.
In a mixing bowl, cream butter until light and fluffy, then add melted chocolate and beat for 10 seconds.
Add vanilla and milk, then slowly incorporate powdered sugar until a spreadable consistency is reached.
Step 6: Fill, Roll, and Decorate the Cake
Once the cake is cooled, unroll it carefully.
Spread the peppermint bark filling evenly across the surface, then gently roll the cake back up, without using the towel this time.
Place the rolled cake on a serving platter and frost it with the prepared frosting.
Use a fork to create bark-like lines on the frosting.
Optionally, top with some crushed peppermint and a dusting of powdered sugar.
Serve and enjoy your festive treat!
