Tiramisu Yule Log Cake

Looking for a unique and elegant holiday dessert? This Tiramisu Yule Log Cake is a perfect choice for Christmas gatherings! With its rich coffee-flavored sponge cake, smooth mascarpone frosting, and decadent chocolate ganache, this festive cake combines classic Tiramisu flavors with a charming Yule Log presentation. Ideal for holiday parties, family dinners, and seasonal celebrations, this cake is sure to impress guests with its stunning look and irresistible taste.

Made with simple ingredients like eggs, flour, heavy cream, and fresh coffee, this cake is easy to prepare and can be decorated with meringue mushrooms, cocoa powder, and pistachios to create a delightful winter scene. Whether you’re a seasoned baker or a beginner, this recipe offers a step-by-step guide to making the perfect Christmas Yule Log Cake that captures the spirit of the season.

Perfect for coffee lovers, this Tiramisu Yule Log Cake brings together the best of both worlds: rich, spongy cake with a creamy, luscious filling. It’s a must-try dessert that combines tradition and indulgence in every bite. Prepare it ahead of time and serve it as the stunning centerpiece of your holiday dessert table!

Ingredients:

Tools You’ll Need:

• 15×21-inch rimmed baking sheet (also known as a three-quarter sheet)
• Parchment paper

For the Cake Roll:

• 6 large eggs, room temperature
• 2/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour

For the Coffee Syrup:

• 1 cup strong coffee, room temperature or cold
• 1 Tbsp granulated sugar

For the Frosting:

• 1 1/2 cups heavy whipping cream, very cold
• 8 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar

For the Toppings and Decorations:

• 1 recipe chocolate ganache, cooled to room temperature
• 1 recipe meringue mushrooms
• 1 Tbsp unsweetened cocoa powder for dusting
• 1/4 cup finely chopped pistachios
• 6 Oreo cookies (frosting removed)

Instructions:

1. How to Make the Sponge Cake:
   • Preheat your oven to 400˚F. Line a 15×21-inch baking sheet with parchment paper.
   • In the bowl of a mixer, whisk 6 large eggs on high speed for 1 minute. Gradually add 2/3 cup sugar and continue beating for 5 minutes until the mixture is thick and fluffy.
   • Sift 1 cup flour and 1/2 tsp vanilla extract into the egg mixture in thirds, folding gently after each addition to avoid deflating the batter.
   • Spread the batter evenly onto the prepared baking sheet and bake at 400˚F for 12-14 minutes or until golden.
   • Once baked, immediately loosen the edges with a spatula, transfer the cake onto a second sheet of parchment paper, and roll into a log while still warm. Let it cool completely.
2. Assembling and Frosting the Tiramisu Yule Log:
   • For the coffee syrup, mix 1 cup of cold or room-temperature strong coffee with 1 tbsp sugar. Stir until dissolved.
   • Unroll the cooled cake and brush the top with the coffee syrup. Let it soak while you prepare the frosting.
   • For the frosting, beat 1 1/2 cups heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese and sugar until smooth and fluffy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
   • Spread the frosting evenly over the entire cake, then roll it back up into a log shape. Slice 1/4 of the log at a 45-degree angle and place it on top of the main log to form the “stump.”
3. Decorating the Yule Log:
   • Prepare the chocolate ganache by beating it until fluffy (avoid over-beating). Spread the ganache evenly over the cake, leaving the ends un-frosted. Use a fork to create spiral patterns on the surface.
   • Dust the top of the cake with cocoa powder for a snow-like effect.
   • Crush the Oreo cookies into crumbs and sprinkle them at the base of the log to simulate “dirt.” For a moss effect, finely chop pistachios and sprinkle them on the log.
   • Add meringue mushrooms and other decorations just before serving. Keep the mushrooms at room temperature in a dry place until serving.
4. Tiramisu Frosting Tip:
   • Before whipping the heavy cream, chill the mixing bowl and whisk attachment for 10-15 minutes to ensure the cream whips better.

Tips:

• Make sure to carefully fold in the flour and vanilla to avoid deflating the cake batter.
• Refrigerate the frosting if not using right away to maintain its consistency.
• Allow the cake to cool completely before assembling to prevent the frosting from melting.

Variations and Substitutions:

• You can replace the heavy cream with mascarpone cheese for a richer, more authentic tiramisu flavor.
• Use different liqueurs like Amaretto or rum for the syrup for a different twist.
• Add chocolate shavings or a drizzle of chocolate syrup for an extra indulgent touch.

FAQs:

• Can I make this cake ahead of time? Yes, the cake can be made the day before. Just keep it in the fridge after decorating and serve the next day.
• What can I use instead of meringue mushrooms? You can decorate with chocolate curls or fruit like cherries for a similar festive look.

Serving Suggestions:
Serve this festive Yule Log Cake with a cup of espresso or your favorite holiday beverage. It makes a beautiful centerpiece for Christmas dinners and holiday parties!

Why You’ll Love This Recipe:
This Tiramisu Yule Log Christmas Cake is an elegant and delicious way to celebrate the holidays. The rich coffee syrup, creamy frosting, and chocolate ganache create a perfect balance of flavors that will impress your guests. The cake is easy to prepare and can be decorated to fit the festive spirit of the season!

Tiramisu Yule Log Cake

Servings

10

servings

Prep time

2

hours 

45

minutes

Cooking time

14

minutes

Ingredients

• Tools You’ll Need:

• 15×21-inch rimmed baking sheet (also known as a three-quarter sheet)

• Parchment paper

• For the Cake Roll:

• 6 large eggs, room temperature

• 2/3 cup granulated sugar

• 1/2 tsp vanilla extract

• 1 cup all-purpose flour

• For the Coffee Syrup:

• 1 cup strong coffee, room temperature or cold

• 1 Tbsp granulated sugar

• For the Frosting:

• 1 1/2 cups heavy whipping cream, very cold

• 8 oz cream cheese, softened to room temperature

• 1/2 cup granulated sugar

• For the Toppings and Decorations:

• 1 recipe chocolate ganache, cooled to room temperature

• 1 recipe meringue mushrooms

• 1 Tbsp unsweetened cocoa powder for dusting

• 1/4 cup finely chopped pistachios

• 6 Oreo cookies (frosting removed)

Directions

• How to Make the Sponge Cake:
• Preheat your oven to 400˚F. Line a 15×21-inch baking sheet with parchment paper.
• In the bowl of a mixer, whisk 6 large eggs on high speed for 1 minute. Gradually add 2/3 cup sugar and continue beating for 5 minutes until the mixture is thick and fluffy.
• Sift 1 cup flour and 1/2 tsp vanilla extract into the egg mixture in thirds, folding gently after each addition to avoid deflating the batter.
• Spread the batter evenly onto the prepared baking sheet and bake at 400˚F for 12-14 minutes or until golden.
• Once baked, immediately loosen the edges with a spatula, transfer the cake onto a second sheet of parchment paper, and roll into a log while still warm. Let it cool completely.
• Assembling and Frosting the Tiramisu Yule Log:
• For the coffee syrup, mix 1 cup of cold or room-temperature strong coffee with 1 tbsp sugar. Stir until dissolved.
• Unroll the cooled cake and brush the top with the coffee syrup. Let it soak while you prepare the frosting.
• For the frosting, beat 1 1/2 cups heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese and sugar until smooth and fluffy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Spread the frosting evenly over the entire cake, then roll it back up into a log shape. Slice 1/4 of the log at a 45-degree angle and place it on top of the main log to form the “stump.”
• Decorating the Yule Log:
• Prepare the chocolate ganache by beating it until fluffy (avoid over-beating). Spread the ganache evenly over the cake, leaving the ends un-frosted. Use a fork to create spiral patterns on the surface.
• Dust the top of the cake with cocoa powder for a snow-like effect.
• Crush the Oreo cookies into crumbs and sprinkle them at the base of the log to simulate “dirt.” For a moss effect, finely chop pistachios and sprinkle them on the log.
• Add meringue mushrooms and other decorations just before serving. Keep the mushrooms at room temperature in a dry place until serving.
• Tiramisu Frosting Tip:
• Before whipping the heavy cream, chill the mixing bowl and whisk attachment for 10-15 minutes to ensure the cream whips better.