What is Yule Log Cake made of?

It’s made with a cocoa sponge cake, whipped cream filling, chocolate ganache, and festive decorations like sugared cranberries and meringue mushrooms.

What is the tradition of the Yule log cake?

It comes from the old custom of burning a large wooden log during winter solstice for luck. The dessert is a sweet version of that tradition.

What country is famous for Yule Log Cake?

France is most famous, though many European countries also enjoy variations of the Bûche de Noël.

What’s the difference between a Swiss roll and a Yule log?

A Swiss roll is a simple rolled sponge cake with filling. A Yule log is decorated to look like wood, often with ganache, sugared fruit, and mushrooms.

Yule Log Cake Recipe – Amazing Christmas Dessert Treat

Description

A festive Yule Log Cake with airy cocoa sponge, creamy hazelnut filling, rich ganache, and woodland decorations. Perfect for Christmas gatherings.

Ingredients

Sugared Cranberries & Rosemary: 1 cup fresh cranberries, 4–5 rosemary sprigs, 3/4 cup water, 1 1/4 cups granulated sugar (divided)

Cake: 1 1/3 cups cake flour, 2 Tbsp cocoa powder, 1 tsp baking powder, 1/2 tsp salt, 6 large eggs (separated, room temp), 1 cup sugar (divided), 2 Tbsp oil, 1 1/2 tsp vanilla extract

For rolling: 3 Tbsp cocoa powder

Meringue Mushrooms: 1 egg white (room temp), 1/16 tsp cream of tartar, pinch salt, 2 Tbsp sugar, 1/2 tsp cocoa powder (optional), 1 oz semi-sweet chocolate

Whipped Cream Filling: 1 1/2 cups cold heavy cream, 2 Tbsp Frangelico liqueur, 1/4 cup confectioners’ sugar, 1 Tbsp cocoa powder, 1/2 cup finely chopped hazelnuts (optional)

Ganache: 6 oz semi-sweet chocolate, 3/4 cup heavy cream

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Instructions

1. Simmer water and sugar, coat cranberries and rosemary, dry, roll in sugar.

2. Preheat oven to 350°F, line and grease pan, whisk dry ingredients.

3. Beat egg whites with half sugar, beat yolks with remaining sugar, oil, and vanilla. Fold mixtures together.

4. Spread batter, bake 15–16 minutes.

5. Invert onto cocoa-dusted towel, peel parchment, roll tightly while warm. Cool.

6. Beat cream, liqueur, sugar, and cocoa until peaks form, fold in hazelnuts.

7. Unroll cake, spread filling, reroll, chill 30 minutes.

8. Heat cream, pour over chocolate, stir smooth, cool until thick.

9. Slice one end at angle, attach as branch, frost cake with ganache, texture with fork.

10. Pipe meringue tops and stems, bake at 200°F for 2 hours, attach with chocolate.

11. Decorate with sugared cranberries, rosemary, mushrooms, and dust sugar.

Notes

Use fresh cranberries, not frozen.

Swap Frangelico with amaretto, Baileys, Kahlua, coffee, or vanilla extract.

Ganache sets best with baking chocolate bars, not chips.

Meringue mushrooms keep for 2–3 days at room temp.

Cake roll can be prepped 1 day ahead, filled cake up to 2 days, ganache 1 day.

Finished cake keeps 2–3 days in fridge or 3 months frozen.

Decorate just before serving.

Prep Time: 1 day (includes cooling & chilling)
Cook Time: 2 hrs 20 mins
Category: Christmas Dessert Recipes
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice