Tiramisu Yule Log Cake combines everything you love about tiramisu with the fun and tradition of a yule log. The cake rolls up into a soft swirl with creamy mascarpone filling inside, then I frost the outside with a smooth chocolate frosting that looks a little rustic and cozy. To finish, I dust cocoa powder over the top so it looks snow kissed, and then I pipe a simple line of chocolate frosting across the top for that classic yule log look. It is elegant without being fussy and every slice looks like something from a winter bakery window.

Recipe Details

Prep Time: 35 minutes
Bake Time: 12 minutes
Chill Time: 1 hour
Servings: About 10 slices
Calories: Around 320 per slice

Why You Will Love This Tiramisu Yule Log Cake

• It tastes like tiramisu in cake form.
  When I make this, I always notice how the espresso flavor, mascarpone filling, and soft sponge all blend together just like classic tiramisu. You will love that familiar flavor but with a fun holiday twist that makes it special.
• It looks impressive but is surprisingly doable.
  My preference is to keep the decorations simple. You will see how the cocoa powder and that single piped line of chocolate frosting give the cake a beautiful finish without needing any complicated techniques.
• It makes the coziest holiday centerpiece.
  I like bringing this to gatherings because people are always excited to slice into it. You will enjoy how the rolled layers look when cut, and the whole cake feels festive in such a charming way.

Ingredients

For the sponge cake

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For soaking syrup

• 1/2 cup brewed espresso or strong coffee
• 2 tablespoons sugar

For tiramisu filling

• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

For the outer frosting

• 1 cup unsalted butter, softened
• 2 and 1/2 cups powdered sugar
• 1/3 cup cocoa powder
• 1 to 2 tablespoons milk
• Cocoa powder for dusting

How To Make Tiramisu Yule Log Cake

1. Preheat your oven to 350°F and line a large jelly roll pan with parchment paper.
2. Beat the eggs and sugar together until the mixture becomes pale and fluffy. Add the vanilla.
3. Whisk the flour, cocoa powder, baking powder, and salt together in a separate bowl. Gently fold this into the egg mixture until smooth.
4. Spread the batter evenly into the pan and bake for about 10 to 12 minutes or until the cake springs back when touched.
5. While the cake is hot, turn it out onto a dish towel dusted with powdered sugar and roll it up gently. Let it cool completely while rolled.
6. Make the soaking syrup by mixing espresso and sugar until dissolved.
7. For the filling, whip the heavy cream until soft peaks form. Add the mascarpone, powdered sugar, and vanilla and mix until creamy.
8. Unroll the cooled cake and brush it lightly with the espresso syrup. Spread the mascarpone filling evenly over the cake.
9. Roll the cake back up tightly. Wrap in plastic wrap and chill for at least an hour to set.
10. Make the frosting by beating the butter until creamy, then adding powdered sugar, cocoa powder, and a little milk until smooth.
11. Frost the outside of the cake with a thin layer, keeping it rustic.
12. Dust the entire log with cocoa powder so it looks soft and snowy.
13. Pipe a single line or swirl of chocolate frosting on top to match the style you described.

Tips For The Best Yule Log Cake

• Roll the cake while it is still warm.
  When I make this, I always roll it right away because a warm sponge holds its shape without cracking. You will find that the final roll looks smoother and more even.
• Do not oversoak the cake.
  My preference is a light brushing of espresso instead of soaking the whole cake. You will get that classic tiramisu flavor without making the cake soggy.
• Chill before slicing.
  I like to give the log time to firm up because it makes those swirled slices look clean. You will notice the filling stays in place beautifully when you chill it first.

Substitutions

• Swap mascarpone for cream cheese if needed.
  When mascarpone is hard to find, I mix cream cheese with a splash of cream. You will still get a sweet creamy filling that tastes surprisingly close.
• Use mocha frosting instead of chocolate frosting.
  I like adding just a bit of espresso powder to the frosting sometimes. You will love the deeper flavor it gives, especially if you are a coffee fan.
• Skip the piped line and decorate with chocolate shavings.
  I like the simple piped line, but you can easily sprinkle curls of chocolate instead. You will still get that beautiful log-like finish.

More dessert recipes

• Best Raspberry Cupcakes
• Gingerbread Whoopie Pies 
• Oreo Balls Covered in White Chocolate
• Red Velvet Cake Pops 
• Pistachio Cookies
• Maple Cream Cookies
• Peanut Butter Truffle Brownies
• Fudgy Peanut Butter Brownies
• Molten Lava Cake
• Brownie Cake 
• Best Brownie Mug Cake 
• Layered Coconut Cake