• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Chocolate Peppermint Icebox Yule Log Cake

December 21, 2013 by Joy the Baker 50 Comments

Icebox Yule Log Cake / joy the baker

It’s really not Christmas until we make a cake shaped like a log, and prematurely plow through the chocolate treats in our Advent calendars.  Well… consider it Christmas because here we have A LOG (that’s really just a cake made of whipped cream and cookies) (and the Advent calendar is loooong gone)!

I made a Yule Log-type Cake a few years ago.  It had a soft (gluten-free) chocolate cake filled and rolled with peppermint whipped cream and topped with chocolate ganache.  So light and fluffy!  Dreams, really.

This year’s Yule Log Cake is beyond clever.  We’re stacking thin chocolate wafers with peppermint whipped cream and topping it with chocolate whipped cream.  It’s an Icebox Cake!  No-bake.  Minimal fuss.

Joy the Baker Icebox Yule Log Cake from Joy the Baker on Vimeo.

Because the cake was such a cinch.  We made you a Christmas video, too!  We were feeling cheeky and we like to play with our food.  Thank you to the creative mind of Hilton Carter and the reliability of the Canon 6D for this video.  I’d like to pat myself on the back for making a giant stable mountain of ‘whipped cream’ out of meringue and foil.  Take a look!

Icebox Yule Log Cake / joy the baker

This genius recipe is inspired by America’s Test Kitchen.  Do you know the hardworking people at America’s Test Kitchen?  They’re a wonderful recourse for great recipes and amazingly sensible kitchen techniques.  I love their cookbook The America’s Test Kitchen Cooking School Cookbook.

Now let’s stack these cookies and call it a cake!  It’s definitely as easy as it seems.

Original Photography Shot with the Canon EOS 6D Digital SLR. The perfect multimedia solution.

Heavy cream is whipped until fluffy and crumbled candy canes are folded into the cream.  It’s minty.

Each cookie gets a good dollop of the peppermint cream, and then the cookies are stacked together juuust so.

The whipped cream is soft but still solid enough to hold its shape as the long is stacked.

It’s like Legos, but food.

Once assembled, the cake-log is wrapped in plastic wrap and frozen until solid throughout, about 5 hours.

Icebox Yule Log Cake / joy the baker

While the cake freezes we whip up the chocolate whipped cream.  Then we break off a piece of the cake-log… we’re making a branch people… it definitely makes sense.

Icebox Yule Log Cake / joy the baker

Now would be a most excellent time to place the cake-log on a serving platter.  I chose to go marble all the way.

Icebox Yule Log Cake / joy the baker

You might feel like you under-whipped your chocolate cream.  It’s better to err on the side of under-whipped.  It’s smooth and spreadable.  Over-whipped cream doesn’t spread as smoothly.

Icebox Yule Log Cake / joy the baker

Once the log is frosted, on goes the cookie-branch!

Icebox Yule Log Cake / joy the baker

Frost the branch too!

Use the tines of a fork to lightly draw wood grain into the whipped cream.  Totally normal.

Oh!  Let’s talk about decorations too!  Meringue marshmallows are a great idea.  They’re pretty easy to make and there’s melted chocolate involved so… we really can’t go wrong.

Icebox Yule Log Cake / joy the baker

Peppermint-flavored.  Chocolate-covered. Log-shaped.  Festive cake.  It’s Christmas, and we’ve got the green sprinkles, candy canes, and meringue marshmallows to prove it.

This cake is great made a day or two in advance and stored in the freezer until about 20 minutes before serving time.  The cookies soften and meld perfectly with the peppermint whipped cream. It’s simple and sweet.  I feel so accomplished, and so will you… and we didn’t even have to turn on the oven.  Merry Christmas, friends!

Icebox Yule Log Cake / joy the baker

Don’t say it looks like a submarine…

Chocolate Peppermint Yule Log Cake

serves 6

Print this Recipe!

adapted just slightly from America’s Test Kitchen

3 large peppermint candy canes, crushed*

2 cups heavy cream

1/2 cup powdered sugar, divided

1 teaspoon pure vanilla extract, divided

a few drops of peppermint extract

30 Nabisco Famous Chocolate Wafers

3 tablespoons unsweetened cocoa powder

meringue mushrooms for garnish

*I found it easiest to use a food processor to crush (but not completely pulverize the candy canes.)

First make the peppermint cream.   In the bowl of an electric stand mixer fitted with a whisk attachment,  beat 1 cup of heavy cream with 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, and a few drops of peppermint extract.  Beat to soft peaks.  The whipped cream should hold its shape but still be pillowy smooth.  Stir in the crushed peppermint candy and place the  whipped cream in a medium bowl.

Lay out 30 chocolate wafers. Spread 1 heaping tablespoon peppermint cream onto a chocolate wafer. Top with another wafer and repeat 4 more times to produce a stack of 6 wafers with cream in between each cookie. Make 5 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.

Lay cookie stacks on sides and press together end to end, making one log about 14-inches long Wrap log in plastic and freeze until firm, at least 5 hours or up to 1 week.  The cookies will soften slightly as it freezes with the peppermint cream.

While the log freezes, make the chocolate whipped cream.  In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining ¼ cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.  The whipped cream should hold its shape but still be smooth when spread.  Less is more.

Cut 2-inch piece diagonally from other end of frozen log and set aside.

Transfer frozen cake to serving platter. Spread the chocolate whipped cream over the cookie log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with cocoa cream.

 Drag tines of fork down length of log to simulate bark. Freeze until firm, at least 3 hours or up to 2 days. Before serving, let stand at room temperature for 20 minutes. Garnish platter with meringue mushrooms and, just before serving, dust generously with powdered sugar. 

Previous PostNext Post

Filed Under: Cakes, Chocolate, Holiday, Recipes

Previous Post: « Fresh Cranberry and Meyer Lemon Biscuits
Next Post: Last Minute Gifting: The Subscription! »

Reader Interactions

All Comments
I Made This
Questions
  1. Jessica Ford

    December 20, 2016 at 1:15 am

    My mom always made this for my birthday when I was little. She called it Log Cabin Cake. Now I make it with my kids. I never thought to use peppermint whipped cream! This is so going on my Christmas dessert table!

    Reply
  2. sonya

    April 21, 2015 at 6:18 pm

    I just love icebox cakes! I had made the Peppermint Icebox Cake several times from America’s Test Kitchen Family Cookbook, so yesterday I made that one and this one side by side to find our favorite. I like the cookbook version better. It has more vanilla and peppermint in the whipped cream, and it has all the same regular whipped cream instead of the chocolate whipped cream on top. I did like the candies in this version, but that one I preferred because I thought this filling was not as good (or topping). Yours turned out beautiful BTW!

    Reply
  3. Beverly

    February 11, 2015 at 5:45 pm

    Love the LOG – I helped my Aunt Ida make this in about 1971 – yup I am THAT old…
    Thanks for the memory Joy!…;o)
    Beverly

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Slice of fresh plum cake recipe on small plate with fork
September Summer Fresh Plum and Lemon Curd Cake

I’ve been saving this plum cake recipe for just the right time.  I put my finger up to the breeze this morning and we’re here – we’ve reached peak In Between. In Between is that time between summer and fall when I, for one, am changing out my scented candles from fresh and floral and…

Read More

strawberry sheet cake on a plate with strawberries on top.
My Favorite Super Easy Strawberry Sheet Cake

It would seem I’ve landed on baking these to get us through these summer days – small batch and EASY.  That’s my level in the kitchen these days.  I’m either making just two giant cookies, one cinnamon roll, or the actual best coconut sheet cake with cake mix. Since we’ve mirrored each other in the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up