Ingredients

½ cup unsalted butter, softened

1 ¾ cups powdered sugar

1 pinch salt

2 tablespoons Bailey’s Irish Creme or heavy cream

½ cup mascarpone cheese

5 large eggs

⅔ cup sugar

1 teaspoon vanilla extract

½ cup unsweetened cocoa powder

2 tablespoons flour

½ teaspoon salt

1 cup heavy cream

1 ⅓ cups dark chocolate chips

½ cup powdered sugar (for dusting)

1 teaspoon cocoa powder (for dusting)

1 teaspoon powdered sugar (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Spray a 13×18-inch baking sheet with baking spray and line it with parchment paper. Spray the parchment paper lightly as well.

Step 2: In a stand mixer, beat the eggs and sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.

Step 3: Lower the mixer speed to the lowest setting. Add vanilla extract, cocoa powder, flour, and salt. Mix for about 15 seconds until well combined.

Step 4: Pour the batter onto the prepared baking sheet. Tap the pan on the counter to release any bubbles.

Step 5: Bake for 8-10 minutes until the top is dry.

Step 6: While the cake bakes, prepare the buttercream. In a clean mixer bowl, beat softened butter and powdered sugar on low speed until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Step 7: Add salt and Bailey’s Irish Cream (or heavy cream), and beat for 30 seconds. Then add mascarpone cheese and beat for another 30 seconds. Set aside.

Step 8: When the cake is done, dust the top generously with powdered sugar. Run a knife around the edges to loosen the cake from the pan.

Step 9: Lay a clean kitchen towel over the cake, place a second baking sheet on top upside down, and flip the sheets together. Remove the baked sheet and gently peel off the parchment paper. Dust again with powdered sugar.

Step 10: Roll the cake slowly into a spiral using the towel and let it rest for 10 minutes.

Step 11: Unroll the cake carefully. Spread all but ¼ cup of the buttercream evenly over the surface.

Step 12: Re-roll the cake gently into a log without the towel. Wrap tightly in plastic wrap and refrigerate for 2 hours along with the leftover buttercream.

Step 13: To make ganache, heat heavy cream and chocolate chips in a microwave-safe bowl for 1 minute. Let rest for 2 minutes, then stir until smooth and glossy.

Step 14: Cut a diagonal piece from one end of the cake about 3 inches long.

Step 15: Use the remaining buttercream to attach the cut piece to the side of the log. Spread ganache evenly over the entire cake except the cut edges.

Step 16: Refrigerate the assembled cake for 20 minutes.

Step 17: Use a fork to draw tree-like bark lines and knots on the ganache surface.

Step 18: Dust lightly with cocoa powder and powdered sugar, then decorate as desired before serving.

Tips & Variations

For a non-alcoholic version, substitute Bailey’s Irish Cream with heavy cream or a milk alternative.

Make sure to cool the cake completely before adding buttercream to avoid melting the filling.

You can add a splash of espresso to the ganache for a deeper chocolate flavor.

Decorate with fresh holly or edible gold dust for a festive look.

Use a serrated knife to gently cut the log to avoid crumbling.

FAQs

Can I make this cake ahead of time?

Yes, the Yule Log can be prepared up to two days in advance. Keep it refrigerated and wrapped well to maintain freshness.

What’s the best way to roll the cake without cracking?

Roll the cake gently while it’s still warm and pliable, using a clean kitchen towel to guide and support it. Letting it rest rolled before adding the filling helps prevent cracks.