A Peppermint Yule Log Recipe for the Winter Season

As the snow settles outside and winter’s chill invites us indoors, there’s nothing more comforting than gathering around the kitchen to create something sweet and special. This Peppermint Yule Log, with its rich chocolate cake and fluffy peppermint frosting, is a tribute to the warmth of the season.

Each step connects us to the rhythms of nature — the soft cream, the dark richness of cocoa, and the refreshing hint of peppermint that brings winter’s magic into every bite.

Ingredients

For the Cake:

• Unsalted butter, for the pan
• ¼ cup all-purpose flour, plus extra for dusting (can be substitutes for 1 to 1 gluten free flour, which is what we use in this house)
• Confectioners' sugar, for dusting
• 6 large eggs, separated
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder (not Dutch process)
• Crushed peppermint candies (about 25 small round) for garnish

For the Peppermint Frosting:

• 2 cups butter (softened)
• 32 oz powdered sugar (two 16 oz bags, about 8 cups)
• 4 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 6 tablespoons whole milk

Directions

1. Preparing the Cake
Preheat your oven to 400°F. Butter a 12-by-17-inch jelly-roll pan, lining it with parchment paper. Butter and lightly flour the parchment, creating the foundation for your cake. Prepare a kitchen towel by dusting it with confectioners' sugar and laying it out on a wire rack — this will be your cradle for the cake after baking.

2. Whipping the Egg Yolks
In the bowl of an electric mixer, beat the egg yolks on high for about 4-5 minutes until they are pale and thick. Set them aside.

3. Beating the Egg Whites
In a clean mixing bowl, whisk the egg whites until soft peaks form, about 2 minutes. Gradually add ¼ cup of the sugar and continue beating until stiff peaks form. 

4. Folding the Mixture Together
Carefully fold the egg yolks into the egg whites, maintaining the airy texture. Sift the cocoa powder and flour over the top and gently fold everything together. 

5. Baking the Cake
Pour the smooth batter into the prepared pan, using an offset spatula to spread it evenly. Bake for 10-11 minutes, just until the cake springs back when lightly touched. Once done, carefully invert the cake onto the sugar-dusted towel and peel away the parchment. Dust the top with confectioners' sugar.

6. Rolling the Cake
Starting from the short end, gently roll the cake in the towel, creating a log shape. Let it cool completely while it rests, seam side down, on a wire rack.

Peppermint Frosting

1. Preparing the Butter
Leave the butter on the counter to soften at room temperature. If needed, microwave it for 9-11 seconds, just enough to soften but still hold its shape. The butter should be soft enough that you can press into it, but still firm.

2. Mixing the Frosting
Place the softened butter in your mixing bowl and beat for a few minutes until creamy. Gradually add about one-third of the powdered sugar and mix until smooth. Continue adding the rest of the first bag of powdered sugar, mixing after each addition. The process is steady and slow, like layering the ingredients of a snow-covered forest.

3. Adding the Extracts
Once the first bag of sugar is incorporated, add the vanilla and peppermint extracts, blending them into the creamy mixture. The peppermint adds a brisk, wintry freshness to the smooth frosting.

4. Completing the Frosting
Add in about one-third of the second bag of powdered sugar, mixing as you go, and then mix in 3 tablespoons of milk. After the second bag is fully incorporated, add the remaining 3 tablespoons of milk. If the frosting is too thick, adjust the consistency by adding a tablespoon of milk at a time.

5. Final Mixing
Mix the frosting on high for about 2 minutes, then scrape the sides of the bowl. Mix again for another minute to ensure it’s fluffy and well-combined. Finally, mix by hand to remove any air bubbles and ensure a smooth consistency.

Assembling the Yule Log

1. Unrolling and Filling
Once the cake is completely cool, carefully unroll it. Using an offset spatula, spread a generous layer of peppermint frosting over the cake, leaving a small border around the edges.

2. Rolling and Decorating
Reroll the cake gently, without the towel this time, forming a perfect spiral of chocolate and frosting. Transfer the log to a serving platter, seam side down. Spread the remaining frosting over the outside of the cake.

3. Garnishing
Finish by sprinkling crushed peppermint candies over the top of the log for a festive touch. The cool crunch of peppermint adds the final sparkle.

Enjoying the Yule Log

This Peppermint Yule Log can be stored at room temperature for up to 5 hours. As you slice into it, you’ll reveal the swirls of soft chocolate cake and peppermint frosting, bringing together the warmth of baking and the cool crispness of winter. Each bite is a reminder of the beauty in the season’s stillness, and the joy of sharing that warmth with those you love.

This recipe, with its soft chocolate cake and refreshing peppermint frosting, will fill your home with the sweetness of winter. Baking it is not only a celebration of the season, but a chance to slow down and connect to the moment, as we honor the rhythms of nature and the joy of gathering around the hearth.