Name: Peppermint Crunch Yule Log Cake
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon peppermint extract; 1 cup warm, spreadable chocolate ganache; 1/3 cup crushed candy canes

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introduction

This Peppermint Crunch Yule Log Cake mixes soft chocolate sponge, cool mint cream, and warm ganache. The cake looks like a log and tastes like winter. You can read about the log cake style in the classic yule log cake guide for more ideas.

why make this recipe

Make this cake for a small party or for family on a cold night. It looks special but it stays simple to make. If you like rich and crisp bites, you may also enjoy the brown butter cookie caramel crunch cake as another treat idea.

how to make Peppermint Crunch Yule Log Cake

This cake moves in clear steps. You bake a thin sponge, roll it, fill it with mint cream, and cover it with warm ganache. The steps keep the cake light and fresh. For a similar sponge method, see the caramel crunch cake method for a simple guide.

Ingredients :

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon peppermint extract
1 cup warm, spreadable chocolate ganache
1/3 cup crushed candy canes

Directions :

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.

In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt.

In a large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until the mix is thick and pale. Fold the dry mix into the egg mix with care. Fold in the vanilla.

Spread the batter in the pan in an even layer. Bake 10 to 12 minutes or until a toothpick in the center comes out clean.

While the sponge is warm, turn it out onto a clean towel dusted with powdered sugar. Roll the sponge up with the towel inside. Let it cool all the way.

In a chilled bowl, whip the heavy cream with powdered sugar and peppermint extract until soft peaks form. Unroll the cooled sponge. Spread the peppermint cream evenly, leaving a small border. Re-roll the sponge without the towel.

Pour the warm chocolate ganache over the roll so it gets full cover. Sprinkle the crushed candy canes on the ganache right away. Chill the Yule Log for at least 30 minutes so the ganache can set.

how to serve Peppermint Crunch Yule Log Cake

Slice the log with a sharp knife and place the slices on a plate. You can add a small dust of cocoa or more crushed candy cane on top. Serve each slice with a hot drink or a small scoop of vanilla ice cream. For more serving ideas with crunch cakes, see the caramel crunch cake page.

how to store Peppermint Crunch Yule Log Cake

Cover the cake with plastic wrap or put it in a box. Keep it in the fridge for up to 3 days. For longer storage, slice and freeze pieces in a sealed bag for up to one month. Thaw in the fridge before you eat.

tips to make Peppermint Crunch Yule Log Cake

Whip the eggs well to get a light sponge.
Dust the towel with powdered sugar so the sponge does not stick.
Chill the bowl for the cream to help it whip fast.
Warm the ganache a bit so it flows smooth over the roll.
For more cake tips and layer ideas, read the caramel crunch layer cake notes.

variation (if any)

Swap peppermint extract for orange to get a citrus log.
Use white chocolate ganache for a milder top.
Add finely chopped nuts to the cream for a bit of crunch.

FAQs

Q: Can I make the sponge a day ahead?
A: Yes. Wrap it well and keep it in the fridge. Fill and roll it the next day.

Q: Can I use whipped topping instead of fresh cream?
A: You can, but fresh cream holds shape and taste better.

Q: How do I keep the candy cane from getting soft?
A: Add the crushed candy cane just before serving, or keep it in the fridge until use.

Q: Can I make this gluten free?
A: Yes. Use a gluten free flour mix that can replace regular flour cup for cup.

Q: Can I use store bought ganache?
A: Yes. Warm it a little before you pour it so it spreads well.

Conclusion

For another tested version of a peppermint log, see this Peppermint Yule Log Recipe for more tips and ideas.