There’s just something magical about the whimsy and tradition wrapped up in a Chocolate Yule Log Cake with Cranberries Recipe. The rich chocolate and bright cranberries come together like a winter hug — perfect for celebrations or cozy evenings by the fire.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chocolate Yule Log Cake with Cranberries Recipe
- Top Tip
- How to Serve Chocolate Yule Log Cake with Cranberries Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chocolate Yule Log Cake with Cranberries Recipe
Why You'll Love This Recipe
I’ve made this Chocolate Yule Log Cake with Cranberries Recipe more times than I can count, and it never fails to impress guests and family alike. The balance of moist chocolate sponge, creamy filling, and tart cranberries is such a festive treat that’s surprisingly approachable to bake.
- Classic Elegance: This recipe turns an everyday chocolate cake into a stunning holiday centerpiece filled with festive flavor.
- Fruit Meets Chocolate: Sugared cranberries add a fresh pop and beautiful color contrast against the rich dark ganache.
- Light But Decadent: The whipped cream filling keeps things light and airy, balancing the dense cocoa sponge.
- Fun Finishing Touches: Meringue mushrooms and rosemary sprigs bring whimsical, rustic charm for a crowd-pleasing presentation.
Ingredients & Why They Work
Each element of the Chocolate Yule Log Cake with Cranberries Recipe plays a role in creating that perfect holiday bite. From the airy sponge cake to the luscious ganache and tart-sweet cranberries, these ingredients are thoughtfully chosen to complement one another beautifully. Here’s what to look for when shopping, along with some handy tips.
- Eggs: Fresh, large eggs really help the sponge rise and become tender. I always separate mine carefully to avoid any yolk in the whites for better volume.
- Granulated Sugar: Use fine sugar for the sponge and syrup to ensure smooth dissolving and perfect texture.
- Vanilla Extract: Opt for pure vanilla extract—it adds warmth and depth that just can’t be beat.
- All-Purpose Flour: Sift it well with cocoa powder so there are no lumps, keeping the cake light and even.
- Cocoa Powder: Natural unsweetened cocoa brings authentic chocolate flavor; avoid Dutch-processed for this recipe.
- Salt: Just a pinch enhances all the flavors, balancing sweetness beautifully.
- Heavy Cream: Full-fat heavy cream whips up fluffy for both the filling and the ganache—don’t swap for lighter cream or the texture will suffer.
- Dark Chocolate: Choose good-quality chocolate with around 60-70% cocoa for that rich, silky ganache.
- Egg Whites & Cream of Tartar: Vital for creating stable, glossy meringue mushrooms that hold their shape.
- Fresh Cranberries: Look for firm, bright berries—these bring vibrant flavor and festive color.
- Fresh Rosemary: Aromatic sprigs add a lovely piney note and look gorgeous with the sugared cranberries.
- Powdered Sugar: Essential for dusting and sweetening the whipped cream filling gently.
Make It Your Way
One of the best parts about the Chocolate Yule Log Cake with Cranberries Recipe is how easy it is to tailor. I love switching up the types of berries or even trying a different frosting. Don’t be afraid to make it your own; this recipe welcomes your style.
- Variation: I once swapped fresh cranberries for a mix of raspberries and pomegranate seeds and loved the burst of sweetness and tartness—it’s a fresh twist that pairs amazingly with the dark chocolate.
- Dietary Options: If you’re dairy-free, coconut cream whipped with a bit of vanilla can mimic the filling nicely.
- Decor Twist: For a simpler version, skip the meringue mushrooms and just dust the ganache with powdered sugar for a "snowy" look.
Step-by-Step: How I Make Chocolate Yule Log Cake with Cranberries Recipe
Step 1: Prepare Sugared Cranberries and Rosemary
This is the magic touch that gives our Yule log that festive sparkle. Start by gently heating sugar and water until dissolved, then toss fresh cranberries and rosemary sprigs in the syrup. Let them soak a bit before coating in sugar and drying—this step takes at least two hours, so plan ahead. I love how the sugar crystals also give a delightful crunch against the soft ganache.
Step 2: Make Meringue Mushrooms (Optional but Adorable!)
For that rustic woodland feel, meringue mushrooms are a fun project. Whip your egg whites with cream of tartar, gradually add sugar until glossy peaks form, and pipe tiny caps and stems onto parchment paper. Bake low and slow at 225°F for about 90 minutes until dry and crisp. Dust with cocoa powder, then attach caps to stems using melted chocolate. It’s a bit of a labor of love, but these little decorations steal the show every time for me.
Step 3: Bake the Chocolate Sponge Cake
Now the cake itself! Beat the egg yolks with sugar until pale and fluffy, then fold in sifted flour, cocoa powder, and salt carefully. Whip egg whites to stiff peaks with the remaining sugar, then gently fold those in — this keeps your cake light and springy. Spread evenly in a lined jelly roll pan and bake at 350°F for about 10-12 minutes until it springs back when touched. The cake will be soft, so handle with care.
Step 4: Roll the Cake While Warm
Dust a clean kitchen towel with powdered sugar and gently flip your warm cake onto it, peeling off the parchment. Then, starting from the short side, roll it up tightly inside the towel and let it cool completely. This step prevents cracks later when you add the filling. Trust me, if you rush this, you can end up with a broken log — so be patient!
Step 5: Prepare the Cream Filling and Ganache
Whip heavy cream with powdered sugar and vanilla until stiff peaks form for the filling. For the ganache, gently heat cream until steaming and pour over chopped dark chocolate. Let it sit a moment, then stir until silky and smooth. Allow it to cool just a bit to thicken — it should be pourable but not runny, perfect for spreading later.
Step 6: Assemble Your Yule Log
Unroll your cooled cake and spread the whipped cream filling evenly. Roll it back up tightly without the towel this time. To create a natural log look, slice the roll in half, then cut one half diagonally and lean those pieces against the main roll like a branch. Place seam side down on a serving plate.
Step 7: Add Ganache “Bark” and Decorate
Spread the ganache over the whole cake, using a fork to create bark-like texture. This is where your Yule log really comes to life! Arrange your meringue mushrooms, sugared cranberries, and rosemary sprigs artistically around the cake. A light dusting of powdered sugar gives that fresh snowfall effect. Chill for 1-2 hours for gorgeous slices and easy serving.
Top Tip
I’ve learned a few things through making this chocolate yule log over the years — that gentle folding of egg whites, timing the rolling while cake’s warm, and letting ganache set just right are what really turn a good recipe into a showstopper.
- Egg Whites Folding: Fold in thirds with a light hand to keep your batter airy yet even — that’s key to a soft sponge.
- Rolling Timing: Roll the cake while warm but not hot, immediately out of the oven, to prevent cracking later on.
- Ganache Consistency: Let the ganache cool and thicken just enough to spread easily without dripping or pulling your bark texture apart.
- Decoration Placement: Arrange mushrooms and cranberries last, right before serving, so they stay crisp and fresh looking.
How to Serve Chocolate Yule Log Cake with Cranberries Recipe
Garnishes
I love using sugared rosemary and cranberries because they add a festive sparkle and a fresh crispness that cuts through the rich chocolate. The meringue mushrooms aren’t just adorable — they add a charming texture contrast that always wows guests. If you’re short on time, a simple dusting of powdered sugar is lovely too.
Side Dishes
This chocolate yule log pairs beautifully with spiced mulled wine or a scoop of vanilla bean ice cream for warmth and comfort. A light mixed greens salad with a citrus vinaigrette is a great palate cleanser if serving it after a heavy holiday meal.
Creative Ways to Present
For a holiday party, I’ve arranged mini Yule logs on a wooden board with pine cones, cinnamon sticks, and holly for a rustic winter woodland theme. Wrapping a festive ribbon around the platter and adding little name tags makes it feel extra special, especially when gifting slices to friends!
Make Ahead and Storage
Storing Leftovers
Store your leftover yule log tightly wrapped in plastic wrap or in an airtight container in the fridge. I’ve found it keeps beautifully for up to 3 days without drying out, and the flavors even deepen a bit overnight.
Freezing
You can freeze the entire cake wrapped well in plastic and foil for up to a month. When ready to serve, thaw in the fridge overnight and freshen it up with a quick dusting of powdered sugar or some fresh cranberries.
Reheating
The yule log is served cold or at room temperature, so no reheating needed. Just take it out of the fridge about 30 minutes before serving so it’s soft and luscious.
Frequently Asked Questions:
Absolutely! The cake can be made a day or two in advance and stored in the refrigerator. In fact, it often tastes better once the flavors have melded for a bit. Just be sure to wrap it well to prevent it from drying out.
No worries! The meringue mushrooms are decorative and optional. You can still create a beautiful and delicious yule log by garnishing with sugared cranberries and rosemary or just a dusting of powdered sugar to mimic snow.
Heavy cream is really essential for the structure and richness here, but if you need a dairy-free option, coconut cream whipped with a bit of vanilla extract works as a decent substitute, though flavor and texture will be slightly different.
The key is rolling the cake while it’s still warm and flexible, right out of the oven, in a powdered sugar-dusted towel. This helps the cake “memorize” the rolled shape, so it won’t crack later when you fill and re-roll it. Don’t rush this step!
Final Thoughts
This Chocolate Yule Log Cake with Cranberries Recipe has become a holiday tradition for me that I look forward to every year. It’s a beautiful blend of flavors and textures, plus the joy of creating those charming mushroom decorations makes it feel even more special. I can’t wait for you to try it out and bring a little sweet magic to your celebrations!
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Chocolate Yule Log Cake with Cranberries Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
Description
Buche de Noel, also known as a Yule Log, is a festive French dessert featuring a light chocolate sponge cake rolled with whipped cream filling, topped with a rich chocolate ganache and decorated with meringue mushrooms, sugared cranberries, and rosemary sprigs for a charming woodland effect.
Ingredients
Sponge Cake
- 4 large eggs separated
- ¾ cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour (47g)
- ⅓ cup natural unsweetened cocoa powder (40g)
- ¼ teaspoon salt
Filling
- 1 cup heavy cream (240ml)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream (240ml)
- 8 ounces dark chocolate finely chopped (225g)
Meringue Mushrooms (optional)
- 2 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar (100g)
- 2 tablespoons powdered sugar
- ½ cup dark chocolate melting wafers
- ¼ teaspoon cocoa powder (if using)
Sugared Cranberries & Rosemary (optional)
- ½ cup granulated sugar (100g)
- ½ cup water (120ml)
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. Let cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated, then remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll the cranberries and rosemary in granulated sugar until coated and let dry completely.
- Make Meringue Mushrooms: Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer to a piping bag with a round tip and pipe small caps and stems on the baking sheet. Bake for 90 minutes or until dry. Cool completely. Dust caps lightly with cocoa powder. Melt chocolate wafers in microwave in 20-second bursts until smooth, then use to attach stems to caps. Set aside.
- Prepare the Cake Batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease edges. Beat egg yolks with ½ cup sugar until pale and fluffy, then mix in vanilla extract. Sift together flour, cocoa powder, and salt, then fold into yolk mixture. Beat egg whites until foamy, gradually adding remaining ¼ cup sugar until stiff peaks form. Gently fold egg whites into yolk mixture in thirds. Spread batter evenly in pan.
- Bake the Cake: Bake for 12 minutes until cake springs back when lightly touched. Dust a clean kitchen towel with powdered sugar, then turn warm cake onto towel and peel off parchment paper. Roll cake tightly with towel from the short side and let cool completely.
- Prepare Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make Chocolate Ganache: Heat cream until just steaming (microwave or stovetop), then pour over chopped dark chocolate and let sit 2 minutes. Stir until smooth and let cool slightly to thicken.
- Assemble the Buche de Noel: Unroll cooled cake, spread whipped cream filling evenly over surface, and roll back up tightly without towel. Slice roll in half, then slice one half diagonally and arrange the pieces to resemble a log on a serving platter, seam side down. Trim ends for a clean look. Spread ganache over cake to resemble bark and use fork to create texture.
- Decorate: Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log. Optionally, dust with powdered sugar for a snowy effect.
- Chill and Serve: Chill the Buche de Noel for 1-2 hours before slicing to make serving easier. Enjoy your festive dessert!
Notes
- Make meringue mushrooms and sugared cranberries at least 2 hours ahead for best results.
- Use a jelly roll pan to ensure the cake bakes evenly and is easy to roll.
- Be gentle folding egg whites to keep the batter light and airy.
- If you don’t have dark chocolate melting wafers, use finely chopped dark chocolate instead with a small amount of vegetable oil for easier melting.
- Allow the ganache to cool slightly before spreading to avoid melting the whipped cream filling.
- For a festive touch, dust the finished log with powdered sugar to simulate snow.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg

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