If you’re dreaming of a festive dessert that dazzles both the eye and the palate, the Tiramisu Yule Log Christmas Cake Recipe is your golden ticket to holiday bliss. This luscious twist on the classic yule log combines the silky coffee-soaked sponge and creamy mascarpone-inspired layers we all adore in tiramisu, with the festive charm of a traditional log cake. Picture velvety coffee-soaked sponge rolled with a rich cream cheese frosting, dusted with cocoa, and adorned with whimsical meringue mushrooms and crunchy pistachios — it’s a dessert that brings warmth, joy, and elegance to the Christmas table like no other.
Ingredients You’ll Need
This recipe calls for a blend of simple yet essential ingredients that come together beautifully to create the perfect balance of flavor, texture, and presentation. Each component has its part to play — from the light sponge to the luscious frosting, to the decorative touches that elevate the whole cake.
- 6 large eggs (room temperature): These create the airy, delicate structure of the sponge cake that soaks up coffee beautifully.
- 2/3 cup granulated sugar: Adds the precise sweetness needed to balance coffee’s bitterness and blend with the creamy fillings.
- 1/2 tsp real vanilla extract: Enhances flavor depth with a warm, comforting note.
- 1 cup all-purpose flour: The backbone of your sponge, gently binding while keeping it light and tender.
- 1 cup strong coffee (room temperature or cold): Infuses the cake with that signature tiramisu essence.
- 1 Tbsp granulated sugar (for coffee mixture): Slightly sweetens the coffee used for soaking the sponge.
- 1 1/2 cups heavy whipping cream (very cold): Whipped to perfection, it forms the velvety base of the frosting.
- 8 oz package cream cheese (room temperature): Adds tang and richness, echoing that classic tiramisu mascarpone feel.
- 1/2 cup granulated sugar (for frosting): Sweetens the cream cheese and whipped cream mixture.
- 1 Recipe Chocolate Ganache (cooled to room temperature): Provides a decadent chocolate layer to enhance every bite.
- 1 Recipe Meringue mushrooms: Charming edible decorations that bring a whimsical woodland look to your log.
- 1 Tbsp unsweetened cocoa powder: For dusting the finished cake, adding a rustic elegance and hint of chocolate.
- 1/4 cup finely chopped pistachios: Adds crunch and a pop of festive green color.
- 6 Oreo cookies (frosting removed): Crumbled for texture and a fun surprise element in the frosting layers.
How to Make Tiramisu Yule Log Christmas Cake Recipe
Step 1: Prepare the Sponge Cake
Begin by preheating your oven and lining a 15×21-inch rimmed baking sheet with parchment paper for an easy release. Whisk together the eggs and 2/3 cup sugar over gentle heat until warm to the touch, then beat them until thick, pale, and tripled in volume. Gently fold in the vanilla extract and sifted flour to maintain that airy texture. Pour the batter evenly onto the prepared pan and bake until it springs back lightly to the touch — about 14 minutes. This step gives you a tender, coffee-ready sponge that will be the perfect foundation of your tiramisu yule log.
Step 2: Soak the Cake with Coffee Syrup
While the sponge cools slightly, mix the strong coffee with 1 tablespoon of sugar until dissolved. Using a pastry brush, gently sponge the coffee all over the cake surface so every bite will carry that unmistakable tiramisu flavor. This soaking step transforms the soft sponge into a moist, flavorful layer that melts in your mouth.
Step 3: Prepare the Cream Cheese Frosting
Whip the cold heavy cream until stiff peaks form, then separately beat the room temperature cream cheese with 1/2 cup sugar until smooth and creamy. Fold the whipped cream carefully into the cream cheese mixture, then fold in the finely crushed Oreo cookies for a delightful textured surprise. This luscious frosting is rich, tangy, and perfectly sweet — the perfect companion to the coffee-soaked sponge.
Step 4: Roll and Assemble the Yule Log
Carefully flip the cake out of the pan onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then gently roll the cake up in the towel from the short edge to form the log shape. Let it cool completely while rolled to set the shape. Once cooled, unroll and spread the cream cheese frosting evenly over the surface, then gently reroll without the towel. Place the log seam side down on a serving platter.
Step 5: Finish with Ganache and Decoration
Warm your cooled chocolate ganache slightly if needed and spread or pipe it over the top and sides of your rolled cake log. The rich chocolate glaze adds beautiful shine and decadent flavor. Before the ganache sets, press chopped pistachios gently along the sides for festive color and crunch. Dust the top lightly with unsweetened cocoa powder, then nestle your handmade meringue mushrooms artfully around the base for a woodland holiday vibe that invites admiration before even taking your first bite.
How to Serve Tiramisu Yule Log Christmas Cake Recipe
Garnishes
To truly wow your guests, top the cake with delicate meringue mushrooms that look like they’ve just popped from a snowy forest floor. A light dusting of cocoa powder not only enhances the rich chocolate notes but lends a rustic, elegant finish. Sprinkling finely chopped pistachios adds an inviting crunch and a pop of festive green that complements both flavors and aesthetics.
Side Dishes
This Tiramisu Yule Log Christmas Cake Recipe pairs wonderfully with a glass of sweet dessert wine, a rich espresso, or even a dollop of lightly whipped cream flavored with a touch of cinnamon or orange zest. For those wanting a savory balance, a light cheese board featuring aged gouda or mild blue cheese makes a surprising but delightful partner to this creamy cake.
Creative Ways to Present
Consider serving slices on rustic wooden boards with sprigs of fresh rosemary or holly berries for that quintessential Christmas look. You can plate individual portions with a drizzle of warm chocolate ganache or a spoon of raspberry compote to introduce a festive burst of color and a tangy contrast to the smooth richness of the cake layers.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Tiramisu Yule Log Christmas Cake Recipe can be stored in the refrigerator for up to three days. Cover it loosely with foil or place it in an airtight container to preserve its creamy texture and to keep the coffee-soaked sponge moist and tender. Avoid pressing directly on the ganache to preserve its smooth finish.
Freezing
This cake freezes beautifully for up to one month if wrapped tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving to maintain its delicate textures and flavors. Freezing allows you to prepare the cake well in advance, easing holiday stress without sacrificing quality.
Reheating
Since this is a chilled dessert best enjoyed cold or at room temperature, reheating is not recommended. Let frozen or refrigerated slices sit out for 15-20 minutes before serving to bring out the full flavors and soften the frosting slightly for the ultimate indulgence.
FAQs
Can I substitute cream cheese with mascarpone?
Absolutely! Mascarpone is the classic choice in traditional tiramisu and will give an even richer, creamier frosting. Just ensure it’s softened to room temperature for easy mixing.
What type of coffee works best for soaking the sponge?
Use a strong brewed coffee or espresso that is cooled to room temperature. This ensures the cake absorbs just the right amount of coffee flavor without becoming soggy.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend suitable for cakes. Be sure to choose one that offers good structure, and handle your sponge gently to maintain its lightness.
How long can I keep the meringue mushrooms before decorating?
Meringue mushrooms can be made ahead and stored in an airtight container at room temperature for up to a week. They’ll remain crisp and ready to adorn your festive log.
Is it possible to make this cake vegan?
This recipe relies heavily on eggs, dairy, and cream cheese, so making a vegan version would require substantial substitutions, such as aquafaba for eggs and vegan cream cheese alternatives, which would alter texture and flavor. For a vegan holiday dessert, consider a different tiramisu-inspired creation designed specifically for plant-based diets.
Final Thoughts
The Tiramisu Yule Log Christmas Cake Recipe is truly a showstopper that combines tradition with a delicious twist, making it an unforgettable centerpiece for your holiday celebrations. It’s not just a cake but an experience filled with rich coffee flavors, creamy layers, and festive charm. I encourage you to give this recipe a try—it’s a heartwarming way to share joy and sweetness with loved ones this Christmas season.
Print
Tiramisu Yule Log Christmas Cake Recipe
- Prep Time: 165 minutes
- Cook Time: 14 minutes
- Total Time: 179 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Tiramisu Yule Log Christmas Cake is a festive twist on the classic Italian dessert, featuring a delicate coffee-soaked sponge rolled with a luscious cream cheese frosting, finished with rich chocolate ganache and decorated with whimsical meringue mushrooms, cocoa dusting, pistachios, and Oreo cookie accents. It’s perfect for holiday celebrations, offering a beautiful and indulgent centerpiece dessert that serves 10 slices.
Ingredients
Sponge Cake:
- 6 large eggs (room temperature)
- 2/3 cup granulated sugar
- 1/2 tsp real vanilla extract
- 1 cup all-purpose flour
- 1 cup strong coffee (room temperature or cold)
- 1 Tbsp granulated sugar (for coffee mixture)
Frosting:
- 1 1/2 cups heavy whipping cream (very cold)
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 Recipe Chocolate Ganache (cooled to room temperature)
Decoration:
- 1 Recipe Meringue mushrooms
- 1 Tbsp unsweetened cocoa powder (for dusting finished cake)
- 1/4 cup finely chopped pistachios
- 6 Oreo cookies (frosting removed)
Instructions
- Prepare the Sponge Cake: Preheat the oven and line a 15 x 21 inch rimmed baking sheet with parchment paper. Separate the eggs if needed or simply use whole eggs at room temperature. In a mixing bowl, beat the eggs with 2/3 cup granulated sugar and vanilla extract until light, fluffy, and pale in color. Gently fold in the all-purpose flour to maintain the airy texture. Pour the batter evenly into the lined baking sheet. Bake for 14 minutes or until the sponge is set and spongy to touch.
- Coffee Soaking Mixture: While the cake bakes, prepare the coffee soaking syrup by combining 1 cup of strong coffee (room temperature or cold) with 1 tablespoon granulated sugar. Stir until the sugar dissolves completely. Set aside to cool if still warm.
- Soak and Roll the Sponge: Once the sponge is baked, immediately invert it onto a clean kitchen towel dusted with cocoa powder. Gently peel away the parchment paper. Using a pastry brush, evenly soak the cake with the prepared coffee syrup. Roll the sponge carefully in the towel from one short end to the other, forming a roulade. Allow it to cool completely in the rolled shape to prevent cracking.
- Prepare the Frosting: In a chilled bowl, whip the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese and 1/2 cup granulated sugar until smooth and creamy. Fold the whipped cream into the cream cheese mixture gently until fully combined and airy.
- Assemble the Yule Log: Unroll the cooled sponge carefully and spread the cream cheese frosting evenly over the surface. Roll it back up tightly without squeezing out the filling. Transfer the log onto a serving platter. Pour the cooled chocolate ganache over the log, smoothing it decoratively to resemble tree bark. Dust lightly with unsweetened cocoa powder for a rustic effect.
- Decorate: Garnish the cake with meringue mushrooms arranged on top to mimic a forest floor. Sprinkle finely chopped pistachios for color and texture. Break Oreo cookies into pieces and place them around or on the cake as additional whimsical decorations.
- Chill and Serve: Refrigerate the yule log for at least 1 hour before slicing to help set the frosting and ganache. Slice into 10 even pieces and serve chilled or at room temperature.
Notes
- Ensure eggs are at room temperature for better volume in the sponge.
- The strong coffee can be espresso or highly brewed drip coffee.
- Be gentle when folding ingredients to keep the batter airy and light.
- The cake should be rolled while warm to prevent cracking, then cooled rolled.
- Meringue mushrooms can be made ahead and stored in an airtight container.
- This cake can be prepared a day ahead to allow flavors to meld.
- If desired, substitute pistachios with finely chopped nuts or edible greenery.
