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You are here: Home / Recipes / Tiramisu Yule Log Christmas Cake Recipe

Tiramisu Yule Log Christmas Cake Recipe

Last Modified: May 9, 2025

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A festive and elegant dessert perfect for holiday celebrations, this Tiramisu Yule Log combines the flavors of classic tiramisu with the whimsy of a traditional bûche de Noël. Follow this step-by-step guide to create a masterpiece that tastes as incredible as it looks.


Table of Contents

Toggle
    • Ingredients
      • For the Cake Roll:
      • For the Coffee Syrup:
      • For the Frosting:
      • For Topping/Decorations:
    • Instructions
      • Prepare the Sponge Cake:
      • Make Coffee Syrup:
      • Make the Frosting:
      • Assemble the Yule Log:
      • Frost the Cake:
      • Decorate:
    • Why You’ll Love This Recipe
    • Tips
    • Variations and Substitutions
    • FAQs
    • Serving Suggestions
  • Tiramisu Yule Log Christmas Cake Recipe
    • Ingredients
    • Directions

Ingredients

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 chilled
  • 1 Tbsp granulated sugar

For the Frosting:

  • 1 1/2 cups heavy whipping cream, chilled
  • 8 oz cream cheese, room temperature
  • 1/2 cup granulated sugar

For Topping/Decorations:

  • 1 recipe Chocolate Ganache (cooled to room temp)
  • 1 recipe Meringue Mushrooms
  • 1 Tbsp unsweetened cocoa powder (for dusting)
  • 1/4 cup finely chopped pistachios (optional)
  • 6 Oreo cookies (filling removed and crushed for “dirt”)

Instructions

Prepare the Sponge Cake:

  1. Preheat Oven: Set the oven to 400°F. Line a 15×21-inch rimmed baking sheet with parchment paper.
  2. Whip Eggs and Sugar: In a stand mixer, beat 6 eggs on high for 1 minute. Gradually add 2/3 cup sugar while mixing and continue for 5 minutes until thick and fluffy.
  3. Incorporate Dry Ingredients: Sift 1 cup flour in thirds into the egg mixture, folding gently after each addition. Add vanilla and fold until just combined.
  4. Bake: Spread batter evenly into the prepared baking sheet and bake for 12-14 minutes or until golden.
  5. Roll the Cake: Immediately loosen edges with a spatula and remove the cake from the pan. Place a second sheet of parchment on top and roll the cake into a log, starting from the shorter side. Cool to room temperature.

Make Coffee Syrup:

  1. Combine coffee and sugar, stirring until dissolved.

Make the Frosting:

  1. Whip Cream: Chill the mixing bowl and whisk attachment for 15 minutes. Beat heavy cream on high until stiff peaks form. Transfer to another bowl.
  2. Cream Cheese Mixture: Beat softened cream cheese and sugar until smooth and fluffy. Fold in whipped cream until fully blended.

Assemble the Yule Log:

  1. Unroll the cooled cake and remove the parchment paper. Brush with coffee syrup.
  2. Spread an even layer of frosting over the cake. Re-roll it tightly, trim edges, and slice off one end at an angle to create a “branch.”
  3. Place the rolled cake on a serving platter. Attach the trimmed piece to the side of the log with frosting.

Frost the Cake:

  1. Spread chocolate ganache over the cake, leaving the ends exposed. Use a fork to create bark-like textures.

Decorate:

  1. Dust with cocoa powder, add Oreo “dirt” around the base, and sprinkle pistachios for a moss effect. Arrange meringue mushrooms as desired.

Why You’ll Love This Recipe

  • Combines tiramisu’s beloved flavors with the artistry of a holiday yule log.
  • Perfect for impressing guests with both taste and presentation.
  • Make-ahead friendly for stress-free entertaining.

Tips

  • Ensure eggs are at room temperature for maximum volume in the cake batter.
  • Chill the mixing bowl and whisk before whipping cream for the best results.
  • Use high-quality coffee or espresso for the syrup to enhance the tiramisu flavor.

Variations and Substitutions

  • Alcohol-Free Version: Replace coffee liqueur with strong brewed coffee or espresso.
  • Flavor Twist: Add a splash of orange extract to the frosting for a citrusy twist.
  • Nut-Free: Skip the pistachio garnish for a nut-free dessert.

FAQs

Q: Can I make this ahead of time?
A: Yes, the cake can be made and assembled a day in advance. Add decorations just before serving.

Q: What can I use instead of meringue mushrooms?
A: Chocolate decorations or store-bought candies can be used as a substitute.


Serving Suggestions

  • Serve chilled for the best texture and flavor.
  • Pair with a hot cup of espresso or a festive spiced latte.
  • Use a serrated knife to slice cleanly and show off the beautiful layers.
Tiramisu Yule Log Christmas Cake Recipe
Print

Tiramisu Yule Log Christmas Cake Recipe

Servings

10

servings
Prep time

2

hours 

45

minutes
Cooking time

14

minutes

Ingredients

  • 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 chilled

  • 1 Tbsp granulated sugar

  • For the Frosting:

  • 1 1/2 cups heavy whipping cream, chilled

  • 8 oz cream cheese, room temperature

  • 1/2 cup granulated sugar

  • For Topping/Decorations:

  • 1 recipe Chocolate Ganache (cooled to room temp)

  • 1 recipe Meringue Mushrooms

  • 1 Tbsp unsweetened cocoa powder (for dusting)

  • 1/4 cup finely chopped pistachios (optional)

  • 6 Oreo cookies (filling removed and crushed for “dirt”)

Directions

  • Prepare the Sponge Cake:
  • Preheat Oven: Set the oven to 400°F. Line a 15×21-inch rimmed baking sheet with parchment paper.
  • Whip Eggs and Sugar: In a stand mixer, beat 6 eggs on high for 1 minute. Gradually add 2/3 cup sugar while mixing and continue for 5 minutes until thick and fluffy.
  • Incorporate Dry Ingredients: Sift 1 cup flour in thirds into the egg mixture, folding gently after each addition. Add vanilla and fold until just combined.
  • Bake: Spread batter evenly into the prepared baking sheet and bake for 12-14 minutes or until golden.
  • Roll the Cake: Immediately loosen edges with a spatula and remove the cake from the pan. Place a second sheet of parchment on top and roll the cake into a log, starting from the shorter side. Cool to room temperature.
  • Make Coffee Syrup:
  • Combine coffee and sugar, stirring until dissolved.
  • Make the Frosting:
  • Whip Cream: Chill the mixing bowl and whisk attachment for 15 minutes. Beat heavy cream on high until stiff peaks form. Transfer to another bowl.
  • Cream Cheese Mixture: Beat softened cream cheese and sugar until smooth and fluffy. Fold in whipped cream until fully blended.
  • Assemble the Yule Log:
  • Unroll the cooled cake and remove the parchment paper. Brush with coffee syrup.
  • Spread an even layer of frosting over the cake. Re-roll it tightly, trim edges, and slice off one end at an angle to create a “branch.”
  • Place the rolled cake on a serving platter. Attach the trimmed piece to the side of the log with frosting.
  • Frost the Cake:
  • Spread chocolate ganache over the cake, leaving the ends exposed. Use a fork to create bark-like textures.
  • Decorate:
  • Dust with cocoa powder, add Oreo “dirt” around the base, and sprinkle pistachios for a moss effect. Arrange meringue mushrooms as desired.

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