Print

Tiramisu Yule Log Christmas Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This Tiramisu Yule Log Christmas Cake is a festive and elegant dessert combining the airy lightness of a coffee-soaked sponge cake with rich cream cheese frosting and decadent chocolate ganache. The cake is artfully rolled and decorated with cocoa dusting, crushed Oreo cookie crumbs, and chopped pistachios to mimic a woodland log, making it a perfect centerpiece for holiday celebrations. The recipe includes detailed steps for creating the delicate sponge, tiramisu-inspired frosting, and charming meringue mushrooms for decoration.

Ingredients

Sponge Cake

  • 6 large eggs (room temperature)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon real vanilla extract
  • 1 cup all-purpose flour

Coffee Syrup

  • 1 cup strong coffee (room temperature or cold)
  • 1 tablespoon granulated sugar

Frosting

  • 1 1/2 cups heavy whipping cream (very cold)
  • 8 ounces cream cheese (room temperature)
  • 1/2 cup granulated sugar

Decoration

  • 1 recipe Chocolate Ganache (cooled to room temperature)
  • 1 recipe Meringue mushrooms
  • 1 tablespoon unsweetened cocoa powder (for dusting finished cake)
  • 1/4 cup finely chopped pistachios
  • 6 Oreo cookies (frosting removed)

Instructions

  1. Prepare Sponge Cake: Preheat the oven to 400˚F (200˚C). Line a 15×21 inch rimmed baking sheet with parchment paper. In the mixer bowl fitted with the whisk attachment, beat 6 eggs on high speed for 1 minute. Gradually add 2/3 cup sugar while continuing to beat on high for 5 minutes, until the mixture is thick and fluffy.
  2. Fold in Flour and Vanilla: Sift 1 cup flour in thirds over the egg mixture. Fold gently with a spatula after each addition, ensuring no flour pockets remain. Drizzle in 1/2 teaspoon vanilla extract and fold just until blended. Avoid overmixing to maintain volume.
  3. Bake Sponge: Spread the batter evenly in the prepared pan. Bake at 400˚F for 12-14 minutes or until the top is golden and springy to the touch.
  4. Roll Sponge: Remove the cake and quickly loosen edges with a thin spatula. Remove the cake with the parchment backing intact. Place a second piece of parchment paper over the top and roll the cake gently from the narrow end into a log shape. Allow to cool completely to room temperature.
  5. Prepare Coffee Syrup: Stir together 1 cup strong coffee and 1 tablespoon sugar until dissolved.
  6. Unroll and Soak Cake: Unroll the cooled cake carefully, removing the backing parchment as you go. Lay it flat on the baking sheet and brush the top evenly with the coffee syrup. Let it soak briefly while preparing the frosting.
  7. Make Frosting: With the whisk attachment, beat 1 1/2 cups very cold heavy cream on high speed until stiff peaks form (1.5-2 minutes). In the same bowl (no need to clean), beat 8 oz cream cheese and 1/2 cup granulated sugar on high speed until smooth and fluffy, approximately 2 minutes. Fold the whipped cream into the cream cheese mixture gently until well blended. Refrigerate if not using immediately.
  8. Assemble Cake: Spread the frosting evenly over the coffee-soaked cake. Roll the cake again into a log, rolling in the same direction as before. Trim off both ends for a neat appearance.
  9. Create the Stump: Slice off about 1/4 of the cake at a 45-degree angle diagonally. Place the larger log on your serving platter. Position the smaller stump piece over the top with the flat side down to mimic a branch.
  10. Chill the Cake: Refrigerate the assembled log until ready to apply the chocolate ganache frosting.
  11. Prepare Ganache Frosting: Beat the room temperature chocolate ganache on high speed for 45 seconds to 1 minute until fluffy but not grainy. Spread the ganache evenly over the yule log, leaving the trimmed ends unfrosted.
  12. Texturize the Ganache: Using a fork, gently pull across the ganache surface to create spiral grooves resembling tree bark. Wipe the fork clean frequently to maintain distinct patterns.
  13. Decorate the Log: Dust the top lightly with unsweetened cocoa powder. Crush the Oreo cookies (with frosting removed) in a sealed bag using a rolling pin and sprinkle the crumbs around the base to represent dirt.
  14. Add Moss and Mushrooms: Sprinkle chopped pistachios in patches over the log to mimic moss. Decorate with meringue mushrooms just before serving. Keep mushrooms at room temperature in a dry place until use to avoid stickiness.

Notes

  • Use room temperature eggs for better volume in the sponge.
  • Do not overmix the batter after adding flour to keep the sponge light and airy.
  • Cold heavy cream whips better; refrigerate or freeze the mixing bowl and whisk beforehand for best results.
  • Roll the cake with parchment paper to prevent cracking and assist in shaping.
  • Chocolate ganache should be at room temperature before whipping to achieve the right texture.
  • Keep the meringue mushrooms dry and at room temperature to maintain texture.
  • The trimmed ends can be reserved for snacking or a different dessert use.

Find it online: https://bitezly.com/tiramisu-yule-log-christmas-cake-recipe/