Mint Chocolate Yule Log Recipe is the dessert I pull out when I want something festive, impressive, and totally doable on a weeknight. Maybe you’ve been burned by cracked rolls or dry sponges before. Or you’re gluten-free and tired of sitting out the holiday cake moment. I get it, and I promise this one’s different. It’s tender, minty, chocolatey, and looks like you fussed for hours. Stick with me and you’ll feel calm, confident, and honestly kind of proud when you slice into it.
Why make a gluten-free mint chocolate yule log?
Short answer: because everyone deserves a special slice at the holiday table, including your gluten-free friends and family. Long answer: a gluten-free roll can be just as light and flexible as a classic sponge if you treat it gently and bake it right. This cake uses a straightforward method and pantry-friendly ingredients, so you won’t be juggling odd flours or special gear.
I tested this roll many times to make sure it actually behaves. The key is a delicate sponge with enough lift, then a cool peppermint cream that stays fluffy when rolled. The mint cuts through the richness, which keeps each bite balanced instead of heavy. You get those cozy chocolate vibes, but with a fresh finish that feels celebratory.
If chocolate is your love language, you might also enjoy this super tender moist chocolate cake as a backup dessert for larger gatherings. And for a make-ahead sweet bite, these no bake apricot and chocolate bars are clutch for snack trays.
One more thing. This is the kind of bake that makes people gasp a little when they see it. The woodsy look, the minty aroma, the swirls of cream inside. It’s cozy but not fussy, and gluten-free folks get to join in without compromise. That’s a win in my book.
5 tips for the perfect mint chocolate yule log
I’ve got your back here. These are the exact details that keep your roll soft, flexible, and photo-ready.
- Whip the eggs until thick and pale. This sponge relies on air. Beat until ribbons form and sit on the surface for a moment. That’s your built-in lift.
- Fold dry ingredients with a light hand. Use a spatula and scoop under the batter, turning the bowl. Stop as soon as you don’t see streaks. Overmixing deflates everything.
- Line the pan and pre-sugar the towel. Parchment in the pan is non-negotiable. A clean towel dusted with powdered sugar helps the warm cake roll without sticking.
- Roll while warm, then cool rolled. This sets the cake’s memory so it won’t crack later. Unroll gently to fill.
- Chill briefly after frosting. Ten to twenty minutes in the fridge helps the swirl set for tidy slices.
Keep those five in your back pocket and your Deliciously Easy Mint Chocolate Yule Log Recipe You’ll Love! will turn out like a dream. And if you want another chocolatey crowd-pleaser for the week after, my family loved these healthy pumpkin chocolate chip cookies with chai tea.
How to finish your mint chocolate yule log
Here’s the fun part where it goes from cake roll to woodland magic. You’ve got options, and none of them are difficult.
For the bark effect, spread a generous coat of chocolate frosting over the rolled cake, then run a fork or offset spatula in long swoops to create ridges. A little unevenness looks more natural, so don’t aim for perfect lines. Dust with powdered sugar for snow, or add a few crushed peppermint candies along the top for sparkle.
Chocolate curls are an easy upgrade. Use a vegetable peeler on a chocolate bar to make feathery curls. Pile them down the center with a few fresh mint leaves. If you like a glossy finish, warm a spoon and lightly press the frosting to smooth certain sections, then leave other parts streaky.
If you’re serving a mixed crowd, keep garnishes simple and add a tiny dish of extra crushed candy canes on the side. Some folks like more mint, some prefer less. This gives everyone control without complicating the bake itself.
My sister said, It looks like a bakery cake but tastes even better. The mint is fresh, not toothpaste-y, and the sponge is unbelievably soft for gluten-free.
For a lighter option on the side, a batch of chocolate popsicles hits that cool chocolate note without competing with the main event.
How to store your mint chocolate yule log
Storage is simple, and it keeps well. Wrap the log loosely with plastic or place in a covered container. Refrigerate for up to 3 days. The flavors settle nicely overnight, so it’s even better on day two.
To freeze, wrap slices individually and store for up to one month. Thaw in the fridge for a few hours. If your kitchen is chilly, let the slice sit at room temperature for 10 to 15 minutes before serving to soften the cream and relax the crumb.
Pro tip: Keep a little extra frosting in the fridge. After chilling, you can swipe a tiny fresh coat to perk up the finish before guests arrive. If you prefer a citrusy counterpoint on the dessert table, I love this lemon pound cake with cherry compote for a bright pop next to chocolate.
Gluten-free mint chocolate yule log recipe: Method
What you will need
For the gluten-free chocolate sponge: eggs, granulated sugar, neutral oil or melted butter, vanilla, cocoa powder, gluten-free 1:1 baking flour, baking powder, a pinch of salt, and milk. You’ll also want powdered sugar for the towel.
For the mint filling: heavy cream, powdered sugar, cream cheese or mascarpone for stabilization, vanilla, and peppermint extract. A little green food coloring is optional if you want a soft mint hue.
For the frosting: butter, powdered sugar, cocoa powder, pinch of salt, vanilla, and milk or cream. You can use a ganache if you prefer a glossy finish, but classic chocolate buttercream is forgiving and easy to spread.
Make the sponge
1. Preheat the oven to 350°F. Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the sides.
2. Whip 4 large eggs with 3/4 cup sugar in a stand mixer on medium-high until thick, pale, and voluminous. This takes about 5 minutes. When you lift the whisk, the batter should fall in ribbons that sit on the surface briefly.
3. In a bowl, whisk 1/2 cup gluten-free 1:1 flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sift if lumpy.
4. Add 2 tablespoons neutral oil and 1 teaspoon vanilla to the egg mixture. Sprinkle in the dry ingredients and fold gently with a spatula until just combined. Add 2 to 3 tablespoons milk if the batter seems overly thick; it should flow but still be airy.
5. Spread the batter evenly in the pan. Bake 10 to 12 minutes until the top springs back and a toothpick has a few moist crumbs.
6. While it bakes, lay out a clean kitchen towel and dust generously with powdered sugar. When the cake comes out, loosen the edges, flip onto the towel, peel off the parchment, and immediately roll the warm cake up in the towel from the short side. Cool completely, rolled.
Mix the mint filling
1. Whip 1 cup heavy cream to soft peaks. In another bowl, beat 4 ounces cream cheese with 1/3 cup powdered sugar until smooth. Fold the cream into the cream cheese along with 1 teaspoon vanilla and 1/2 teaspoon peppermint extract. Taste and adjust mint to your liking. Add a drop or two of green coloring if you want the mint look.
2. Unroll the cooled cake gently. Spread the mint filling edge to edge, keeping a tiny 1/2 inch border on one short side. Roll back up carefully, ending at the border. Transfer seam-side down to a serving board.
Frost and finish
1. Beat 1/2 cup softened butter, 1 1/2 cups powdered sugar, 1/4 cup cocoa powder, pinch of salt, 1 teaspoon vanilla, and 2 to 3 tablespoons milk until smooth and spreadable. If it’s too thick, add a splash more milk. If too thin, add a spoon of powdered sugar.
2. Frost the log all over. Use a fork to make bark lines. Chill 10 to 20 minutes to set, then dust with powdered sugar. Add chocolate curls and mint leaves if you like. Slice with a warm, clean knife for neat spirals.
That’s it. You’ve just made a bakery-level roll at home. Once you’ve got the hang of this Deliciously Easy Mint Chocolate Yule Log Recipe You’ll Love!, you might want to try big flavor bakes like this lemon blueberry pound cake to round out a brunch table. And if you’re in the mood for something savory to balance the sweets, my game-night hit is this air fryer buffalo cauliflower.
Why this method works
We rely on whipped eggs for lift, which gives a soft sponge that bends without cracking. Folding keeps the batter airy. Rolling warm sets the shape. Cream cheese stabilizes the filling so it stays fluffy instead of oozing. It’s simple science with comforting results, and it makes the Deliciously Easy Mint Chocolate Yule Log Recipe You’ll Love! actually live up to its name.
Common Questions
Q: Can I make this without cream cheese in the filling?
A: Yes. Use mascarpone for the same effect or skip it and whip the cream slightly stiffer. Just don’t overbeat or it can turn grainy.
Q: My cake cracked. Can I save it?
A: Absolutely. Frosting hides a lot. Patch the crack with a little filling, roll gently, and cover with frosting and bark lines. It will still slice beautifully.
Q: How minty should it be?
A: Start with 1/2 teaspoon peppermint extract and taste. You can go up to 1 teaspoon if you’re a big mint fan. A little goes a long way.
Q: Can I use regular flour?
A: Yes, a classic all-purpose flour works with the same measurements if you don’t need it gluten-free. Bake time is the same.
Q: How far ahead can I make it?
A: Up to 24 hours is perfect. Store covered in the fridge, then dust with fresh sugar right before serving.
A cozy slice to share this season
If you’ve been waiting for a sign to bake a roll cake, consider this it. The Deliciously Easy Mint Chocolate Yule Log Recipe You’ll Love! checks all the boxes: simple method, forgiving ingredients, beautiful finish, and that fresh mint-chocolate balance everyone loves. For more minty inspo, I also love browsing ideas like this helpful guide from Mint Chocolate Yule Log! – Jane’s Patisserie when I’m planning a dessert menu. And if you’re building a full spread, pop over to the blog for seasonal menus and more sweets to stand alongside your Deliciously Easy Mint Chocolate Yule Log Recipe You’ll Love! Let me know how it goes, and save me a slice if you can.
Mint Chocolate Yule Log
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the sides.
- Whip eggs with sugar in a stand mixer on medium-high until thick, pale, and voluminous, about 5 minutes.
- In a bowl, whisk gluten-free flour, cocoa powder, baking powder, and salt.
- Add oil and vanilla to the egg mixture. Gently fold in the dry ingredients until just combined. Add milk if needed to loosen the batter.
- Spread the batter evenly in the pan and bake for 10-12 minutes until top springs back. Remove and roll it in a towel dusted with powdered sugar.
- Whip heavy cream to soft peaks. In another bowl, beat cream cheese with powdered sugar until smooth. Fold whipped cream into cream cheese with vanilla and peppermint extracts.
- Gently unroll the cooled sponge and spread the mint filling. Roll back up carefully, sealing the edge.
- Beat butter, powdered sugar, cocoa powder, salt, vanilla, and milk until smooth. Frost the yule log with the chocolate frosting.
- Use a fork to make bark lines and chill for 10-20 minutes before serving. Optionally dust with powdered sugar and add chocolate curls.