Christmas Yule Log Cake with Cranberries Recipe

If you’re looking for a show-stopping dessert that brings the warmth and charm of the season right to your table, you’re going to fall in love with this Christmas Yule Log Cake with Cranberries Recipe. It’s not just any cake — it’s a luscious, chocolatey rolled cake filled with creamy chocolate-cream cheese filling, finished with glossy ganache, and adorned with festive sugared cranberries and sprigs of rosemary. Trust me, this recipe will become your holiday tradition once you try it!

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Ingredients You’ll Need

The ingredients in this Christmas Yule Log Cake with Cranberries Recipe are all about layering flavors — cozy cocoa, tangy cranberries, and creamy filling. Shopping fresh cranberries at peak season will make a big difference in taste and texture, and don’t skip the instant espresso powder; a little coffee magic brings the chocolate notes to life.

• Fresh cranberries: Tart and firm cranberries that stand out against the sweet ganache and filling.
• Rosemary sprigs: Adds a piney, festive aroma — great for decorating.
• Raw, shelled pistachios: For the optional pistachio soil, a fun and crunchy contrast.
• Eggs: Make sure they are at room temperature to help the batter rise and whip up light.
• Granulated sugar & light brown sugar: Used together for depth of flavor and sweetness balance.
• Neutral oil: Canola or vegetable oil to keep the cake moist without a strong taste.
• Vanilla extract: Classic flavor enhancer that rounds out the chocolate.
• All-purpose flour & Dutch-process cocoa powder: The base for the tender cake; Dutch-process cocoa for rich color and flavor.
• Instant espresso powder: Optional but highly recommended to intensify the chocolate.
• Baking powder & baking soda: Leavening agents for perfect rise and texture.
• Bittersweet chocolate: For the creamy filling and shiny ganache topping.
• Cream cheese: Adds tang and silkiness to the filling.
• Powdered sugar: For sweetness in the filling and dusting.
• Heavy cream: Whipped for the filling and heated for the ganache, giving richness and smoothness.
• Kosher salt: Balances sweetness and enhances all the flavors beautifully.

Variations

I love how versatile this Christmas Yule Log Cake with Cranberries Recipe is — over the years, I’ve tried swapping out a few ingredients based on what’s in my pantry or special dietary needs, and each version feels like a new treat. Don’t hesitate to experiment!

• Red fruit swap: I once used raspberries instead of cranberries for a smoother tartness, and the cake was equally stunning and delicious.
• Dairy-free version: Using coconut cream instead of heavy cream in the filling and ganache worked surprisingly well for a dairy-free crowd.
• Nut-free option: Skip the pistachio soil and swap almond extracts for vanilla for a nut allergy-friendly version.
• Chocolate varieties: Try a mix of bittersweet and milk chocolate in the filling for a sweeter balance that kids adore.

How to Make Christmas Yule Log Cake with Cranberries Recipe

Step 1: Prepare Sugared Cranberries and Rosemary

This step is optional but trust me, it adds so much festive charm! Start by boiling half a cup of sugar with water, then soak fresh cranberries and rosemary sprigs in the syrup. After about 10 minutes, coat them in sugar and let them dry until crystallized—a perfect garnish that’s both crunchy and sweet with a refreshing herbal touch. I like making these a day ahead so the sugar hardens just right.

Step 2: Bake the Chocolate Sponge Cake

Here comes the fun part! Whip your room temp eggs with both granulated and brown sugar — this aeration is the secret to a cloud-like sponge. Add in oils and vanilla for moisture and flavor. Sift the dry ingredients, including cocoa and a hint of espresso powder (don’t skip that, it’s like magic for chocolate flavor), and gently fold them in. Spread the batter thin and bake until springy and done — about 10 to 12 minutes. Immediately after baking, you’ll dust cocoa powder, flip it out, and roll it up warm in a clean towel to shape. Rolling it while warm avoids cracks later when you fill it, so be gentle but quick here.

Step 3: Make the Creamy Chocolate Filling

While your cake cools, whip up this luscious filling. I melt bittersweet chocolate first and pair it with cream cheese, powdered sugar, and a dash of vanilla. Then fold in whipped heavy cream until you get medium peaks. It has just the right chocolate tang and lightness. I always taste as I go to find my perfect balance—feel free to adjust the sweetness here!

Step 4: Assemble and Roll Your Yule Log Cake

Unroll the cooled cake carefully and spread your filling evenly, but don’t overdo it — keep enough margin for a neat roll. Then re-roll the cake, this time without the towel, to preserve the perfect spiral inside. I refrigerate it at this point so it firms up nicely for the ganache glaze.

Step 5: Prepare and Apply the Ganache

Heat heavy cream until almost boiling and pour it over finely chopped bittersweet chocolate, letting it sit off-heat to melt into a glossy, smooth ganache. Chill it until spreadable but not stiff — that usually takes about 20 minutes. Then, spread it all over your cake, leaving the spiral ends exposed to showcase the gorgeous pattern. For that classic Yule log look, lightly drag a fork or the back of a spoon to mimic bark texture. It’s a simple trick that makes a huge visual impact!

Step 6: Garnish and Finish Your Masterpiece

Now for the festive touch! Arrange your sugared cranberries and rosemary on top and around the cake, sprinkle pistachio soil for crunch and color if you like, and dust lightly with powdered sugar to mimic snow. This cake isn’t just a dessert — it’s a centerpiece that will wow your guests. A serrated knife warmed in hot water helps slice it cleanly without smudging the ganache.

How to Serve Christmas Yule Log Cake with Cranberries Recipe

Garnishes

I adore finishing this cake with a handful of sugared cranberries and a few rosemary sprigs — it gives such a festive sparkle and fresh herbaceous note. Sometimes, I add a sprinkle of crushed pistachio “soil” around the base for color and texture. Dusting the whole thing with powdered sugar just before serving adds that perfect wintry snow-dusted look that guests always rave about.

Side Dishes

This Christmas Yule Log Cake pairs beautifully with spiced mulled wine or a cup of your favorite holiday coffee. For a crowd-pleasing dessert spread, I like adding simple vanilla bean ice cream or a bowl of fresh berries to balance richness. If you want something cozy, a dollop of whipped cream sprinkled with nutmeg is always fantastic alongside each slice.

Creative Ways to Present

One year, I arranged pinecones, holly leaves, and cinnamon sticks around the cake on a wooden board to turn it into a full-on rustic holiday centerpiece. For a modern twist, try serving slices on individual plates dusted with edible gold dust or a drizzle of salted caramel sauce. Wrapping the log with a festive ribbon around the platter adds an extra touch of holiday cheer, perfect when gifting or bringing to a party.

Make Ahead and Storage

Storing Leftovers

Leftovers wrapped tightly in plastic wrap and stored in the refrigerator stay fresh for up to 3 days. I found that keeping the cake chilled helps the ganache set beautifully and the flavors to meld even more. Make sure to bring the slices to room temperature before serving so the chocolate softens slightly.

Freezing

You can freeze the assembled rolled cake (without ganache and garnishes) wrapped securely in plastic wrap and foil for up to a month. When you’re ready, thaw it overnight in the fridge, then apply ganache and decorate fresh. This trick saves you time on busy holiday days and delivers freshly finished cake without hassle.

Reheating

For the cleanest slices, I find that slicing cold is best, but if you’d like a softer bite, let the slices sit at room temperature for about 20 minutes. Avoid microwaving as it can turn the ganache oily and change the texture of the filling. If needed, a quick warm towel around the knife does wonders for smooth cutting.

FAQs

Final Thoughts

This Christmas Yule Log Cake with Cranberries Recipe holds a special place in my holiday heart. It’s the kind of treat that brings everyone together, both with its beautiful presentation and comforting flavors. Whether you’re baking for family, friends, or even a festive potluck, this cake is guaranteed to wow. I can’t wait for you to try it and hear all about your Yule Log triumphs — trust me, this recipe is worth every step!

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