introduction

This is a soft, bright cake with mint and crunch. The cake looks like a log and tastes like winter. If you like a classic roll, you may also like this classic yule log cake for more ideas.

why make this recipe

Make this cake for cold nights and for a small party. It looks fun on a plate. The mint gives a sharp bite and the candy cane adds a sweet crackle. If you want more crunch ideas for cakes, try this crunch cake idea.

how to make Peppermint Crunch Yule Log Cake

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 together the all-purpose flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs and granulated sugar for 3 to 4 minutes until the mixture is thick and pale.
Gently fold the dry ingredients into the egg mixture, then fold in the vanilla extract.
Spread the batter evenly in the prepared pan. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
While the sponge is still warm, turn it out onto a clean kitchen towel that you have dusted with powdered sugar.
Carefully roll up the sponge with the towel inside and let it cool completely.
In a chilled bowl, whip the heavy cream with the powdered sugar and peppermint extract until it forms soft peaks.
Once the sponge has cooled, gently unroll it. Spread the peppermint cream evenly over the sponge, leaving a small border.
Re-roll the sponge carefully without the towel.
Pour the warm chocolate ganache over the rolled cake, ensuring it is fully coated.
Immediately sprinkle the crushed candy canes over the ganache.
Chill the Yule Log for at least 30 minutes to allow the ganache to set.

For more ways to roll and fill a sponge, see this roll and fill guide.

how to serve Peppermint Crunch Yule Log Cake

Slice the log with a sharp knife. Serve each slice on a small plate. Add a small mint leaf if you like. For fun pairings, look at this pairing idea page.

how to store Peppermint Crunch Yule Log Cake

Wrap the cake in plastic wrap or place it in a cake box. Keep it in the fridge. It will stay good for 3 to 4 days. Let it sit 10 minutes at room heat before you eat a slice.

tips to make Peppermint Crunch Yule Log Cake

Use fresh eggs and warm your ganache so it spreads smooth.
Dust the towel with powdered sugar so the cake does not stick.
Chill the bowl for the cream so it whips fast.
Do not press too hard when you roll the cake; keep the roll light.
For other cake help and ideas, you can read this layer cake tips page.

variation (if any)

You can swap the peppermint extract for orange extract for a mild change. Use white chocolate ganache and top with chopped nuts instead of candy cane for a different crunch.

FAQs

Q: Can I make the sponge ahead of time?
A: Yes. You can bake the sponge a day before and keep it wrapped in the fridge.

Q: Can I use whipped topping instead of cream?
A: You can, but real whipped cream gives a clean mint taste and holds shape better.

Q: Can I freeze the roll?
A: Yes. Wrap the cake tight and freeze up to one month. Thaw in the fridge before you serve.

Q: How do I keep the ganache shiny?
A: Warm it a little and spread it quick. Chill after you cover the cake.

Q: Are candy canes best crushed by hand?
A: Use a bag and a rolling pin so the pieces stay small and even.

Conclusion

For a similar take on a mint and chocolate log, see this Peppermint Yule Log Recipe for more tips and a trusted guide.

Peppermint Crunch Yule Log Cake