Pioneer Woman Yule Log Cake: A Festive & Easy Christmas Dessert

This Christmas, impress your family and friends with a stunning Pioneer Woman inspired Yule Log cake. This recipe makes creating this classic holiday dessert surprisingly simple, even if you’re baking it ahead of time. With its rich chocolate cake, fluffy cream filling, and decadent chocolate ganache, this yule log will be the star of your Christmas Eve dinner.

Festive Pioneer Woman Yule Log Cake: A delicious chocolate and cream Christmas dessert roll decorated with sugared cranberries, perfect for holiday baking.

If you’ve always admired the elegance of a Yule Log cake but felt intimidated to make one yourself, prepare to be amazed. This recipe breaks down the process, showing you just how easy it is to bake this impressive Christmas dessert right in your own kitchen. You can even get ahead of the holiday rush by baking the cake and preparing the filling a day in advance.

Imagine presenting this gorgeous dessert at the end of your Christmas Eve dinner. The swirl of chocolate cake and cream, covered in a bark-like chocolate frosting, is guaranteed to bring gasps of delight from your family. Just like Ree Drummond’s recipes, this Yule Log is all about bringing joy and deliciousness to your holiday celebrations.

Baking this cake has become a cherished Christmas tradition in our family. The kids are fascinated by the cake’s swirl and eagerly anticipate it every year. They’ve already put in their requests for this year’s Yule Log, and I’m excited to share this recipe with you so you can create your own memorable moments.

IMPORTANT NOTE: While this recipe is straightforward, we want to ensure your baking success. Don’t be put off by the detailed instructions! We’ve included plenty of tips and tricks to guide you through each step, ensuring your Yule Log turns out picture-perfect and utterly delicious. Let’s get baking!

What Exactly is a Yule Log Cake?

The Yule Log, or Bûche de Noël, is a traditional Christmas dessert that originated in France. It’s designed to resemble a log of wood, harking back to the ancient tradition of burning a Yule log during the winter solstice. This festive cake typically features a light and airy chocolate sponge cake, rolled up with a sweet and creamy filling, and then frosted with a rich chocolate ganache.

Think of it as a dressed-up Swiss Roll, elevated to holiday centerpiece status. The chocolate ganache frosting is often textured to mimic tree bark, and the cake is decorated with festive touches like sugared cranberries and rosemary to complete the log-like appearance.

If you’re curious to delve deeper into the history of the Yule Log cake, you can explore resources like this article detailing the Yule log tradition. It’s a fascinating glimpse into the origins of this beloved Christmas treat.

Gather Your Ingredients

Most of the ingredients for this Pioneer Woman inspired Yule Log cake are likely already in your pantry and refrigerator. Here’s what you’ll need:

• Flour: The base of our sponge cake, all-purpose flour works perfectly.
• Sugar: Granulated sugar for sweetness in the cake and filling.
• Eggs: Essential for structure and richness in the cake.
• Sour Cream: Adds moisture and tenderness to the chocolate cake.
• Butter: Melted butter contributes to the cake’s flavor and moistness.
• Unsweetened Cocoa Powder: For that rich chocolate flavor we all crave in a Yule Log. Hershey’s cocoa powder is a readily available and reliable choice, but feel free to use your favorite brand.
• Baking Powder: To give the sponge cake its light and airy texture.
• Vanilla Extract: Enhances the flavors of both the cake and the cream filling.

Ingredients for the Yule Log Cake Cream Filling: Mascarpone cheese, heavy cream, powdered sugar, and vanilla extract are displayed on a kitchen counter.

For the luscious mascarpone cream filling, you’ll need:

• Mascarpone Cheese: This Italian cream cheese is the secret to a silky smooth and stable whipped cream filling. It’s often found in the gourmet cheese section of supermarkets. If you can’t find mascarpone, you can substitute with Philadelphia cream cheese, but be aware that the filling might be slightly less delicate in texture.
• Heavy Whipping Cream: The foundation of our light and fluffy filling.
• Powdered Sugar: Sweetens the cream filling and helps to stabilize it.
• Vanilla Extract: Complements the mascarpone and enhances the overall flavor of the filling.

And for the decadent chocolate ganache frosting and festive decorations:

• Chocolate Chips or Chopped Chocolate: Semi-sweet chocolate chips or chopped semi-sweet chocolate bars will both work beautifully for the ganache. Choose whichever is more convenient for you.
• Fresh Cranberries & Fresh Rosemary: These are optional but highly recommended for that authentic Yule Log look. They add a touch of natural beauty and a festive, wintery feel. You can easily make sugared cranberries and rosemary by following simple instructions (more on that later!).

Essential Baking Tools

Having the right tools on hand will make creating this stunning Pioneer Woman Yule Log cake much easier and more enjoyable. Here’s what you’ll need:

• Jelly Roll Pan: A 12 x 17-inch metal pan with a 1-inch deep rim is essential for baking the thin sponge cake layer. A good quality jelly roll pan like this set is a versatile tool for many baking projects.
• Parchment Paper: For lining the jelly roll pan. Parchment paper is crucial for preventing the cake from sticking and for easy rolling.
• Stand Mixer: While not strictly necessary, a stand mixer with a whisk attachment will make whipping the egg whites and the ganache frosting significantly easier and faster. If you don’t have a stand mixer, a hand mixer will also work, but will require a bit more elbow grease.

Let’s Bake the Chocolate Sponge Cake

Now, let’s get started with the cake!

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the unsweetened cocoa powder, flour, baking powder, and salt. Set this bowl aside for later.

2. Separate Eggs: Carefully separate the egg yolks from the egg whites. Place the egg whites directly into the bowl of your stand mixer (or a large clean bowl if using a hand mixer) fitted with the whisk attachment. Put the yolks into a separate large mixing bowl.

3. Combine Egg Yolks and Sugar: Add the granulated sugar to the bowl with the egg yolks. Whisk them together until the mixture is smooth and slightly pale.

4. Add Wet Ingredients to Yolks: Add the sour cream and vanilla extract to the egg yolk mixture and whisk until well combined.

5. Incorporate Dry Ingredients: Gradually add the reserved cocoa powder and flour mixture to the wet ingredients. Whisk until just smooth. Be careful not to overmix at this stage.

6. Whip Egg Whites: In your stand mixer (or with a hand mixer), whisk the egg whites on high speed until stiff peaks form. This is a crucial step for creating a light and airy sponge cake.

Step-by-step photos showing how to whip egg whites to stiff peaks and gently fold them into the chocolate cake batter for a Yule Log cake.

7. Fold Egg Whites into Batter: Gently fold just 1/3 of the whipped egg whites into the chocolate batter. This will lighten the batter and make it easier to incorporate the remaining egg whites. Then, add the remaining egg whites and gently fold them in until just combined. Be careful not to deflate the egg whites; fold gently until no white streaks remain.

8. Spread Batter in Pan: Pour the prepared cake batter into the parchment-lined jelly roll pan. Spread it evenly to the edges of the pan using a spatula.

Baking and Rolling the Cake

1. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the chocolate cake for 10 – 12 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it to prevent overbaking, as a dry cake is harder to roll.

2. Cool Slightly: Once baked, lift the cake out of the pan by gently pulling up on the parchment paper overhang. Place it on a wire rack to cool for just a few minutes. You want it to be warm but not hot for rolling.

Freshly baked chocolate sponge cake for Yule Log, cooling on parchment paper on a kitchen counter.

3. Roll the Cake: While the cake is still warm and pliable, roll it up in the parchment paper, starting from one of the shorter ends and rolling tightly towards the other short end. This initial roll while warm is key to preventing cracks later.

4. Cool Completely: Let the rolled cake cool completely in the parchment paper. This will help it set its shape and make it easier to fill and frost later.

Prepare the Whipped Cream Filling

While the cake is cooling, let’s make the luscious mascarpone whipped cream filling.

1. Whip Cream and Sugar: In the mixing bowl of your stand mixer fitted with the whisk attachment (or using a hand mixer), combine the heavy whipping cream, powdered sugar, vanilla extract, and salt. Beat on high speed until soft peaks form. Soft peaks will gently curl over when you lift the whisk.

Softened mascarpone cheese in its container on a kitchen counter, ready to be used for the Yule Log cake filling.

2. Add Mascarpone: Add the mascarpone cheese to the bowl and continue to whisk until stiff peaks form. This should only take 1-2 minutes. Be careful not to overwhip, or the cream can become grainy. If you are using cream cheese instead of mascarpone, you might want to add a tablespoon of heavy cream to loosen the texture slightly.

Assembling Your Yule Log

Now for the fun part – putting it all together!

1. Unroll Cake Carefully: Once the cake is completely cooled, gently unroll it from the parchment paper. Be patient and go slowly. If the cake sticks to the parchment in places, use a spatula to carefully loosen it.

2. Don’t Worry About Cracks: It’s perfectly normal for the cake to crack a little during unrolling. Don’t panic! The frosting will cover any imperfections, and once rolled and frosted, no one will know.

3. Spread Filling: Evenly spread the mascarpone whipped cream filling over the surface of the unrolled cake, leaving about a 1-inch border free of filling along one of the shorter ends. This border will prevent the filling from squeezing out when you roll the cake back up.

4. Reroll the Cake: Using the parchment paper to help guide you, start rolling the cake back up from the filled short end towards the end with the border. As you roll, gently pull the parchment paper away so it doesn’t get rolled up inside the cake with the filling.

5. Chill the Cake: Wrap the filled cake roll tightly in plastic wrap and chill in the refrigerator for at least one hour, or up to 24 hours. Chilling allows the filling to firm up and the cake to set, making it easier to frost.

Frosting and Decorating Like a Pro

1. Make Chocolate Ganache: Heat the heavy cream for the ganache in the microwave or in a saucepan until it is just simmering. Pour the hot cream over the chocolate chips or chopped chocolate in a mixing bowl. Let it sit for 2-3 minutes to soften the chocolate. Stir together until the chocolate is completely melted and smooth.

2. Whip Ganache: In the bowl of your stand mixer, whip the chocolate ganache on medium-high speed until it lightens in color and thickens to a spreadable consistency. This might take a few minutes. Be careful not to overwhip, or it can become too stiff.

3. Assemble the Log: Unwrap the chilled cake roll. Place it on a cake platter or serving board. Using a serrated knife, cut off a 3-inch piece from one end of the cake at a diagonal angle.

Step-by-step photos showing how to make chocolate ganache frosting and assemble the Yule Log cake on a platter.

4. Attach Branch: Attach the diagonally cut piece to the side of the larger cake roll, placing the flat cut side against the main log. This creates the “branch” of your Yule Log.

5. Frost the Cake: Frost the entire cake, including the branch, with the chocolate ganache frosting. Leave the cut ends of the cake roll exposed to show off the swirl of cake and cream.

6. Chill and Texture Frosting: Chill the frosted cake for about 20 minutes to allow the ganache to set slightly. Then, use a fork to create bark-like texture in the frosting by dragging the tines of the fork along the frosting in wavy lines.

7. Decorate Festively: Now for the final flourish! Decorate your Yule Log with sugared cranberries and frosted rosemary. You can easily make these by following a simple recipe: dip fresh cranberries and rosemary sprigs in a sugar syrup, let them dry slightly, and then toss them in granulated sugar. Arrange these festive decorations on top of your Yule Log to resemble holly berries and winter foliage.

Sugared rosemary sprigs and cranberries drying on a wire rack, ready to be used as decorations for the Pioneer Woman Yule Log cake.

Make-Ahead Magic

One of the best things about this Pioneer Woman inspired Yule Log cake is that it can be made ahead of time, perfect for stress-free holiday entertaining!

• Full Make-Ahead: You can bake, fill, and frost the entire Yule Log up to 24 hours in advance and store it in the refrigerator.

• Partial Make-Ahead: Alternatively, you can bake the chocolate sponge cake and fill it with the cream filling one day ahead. Wrap the filled cake roll tightly in plastic wrap and refrigerate. Then, on the day you plan to serve it, prepare the chocolate ganache frosting and decorate the cake. This can save you time and refrigerator space.

• Serving Tip: Keep the Yule Log refrigerated until about 30-60 minutes before serving. This allows the frosting to soften slightly for easier slicing and the best flavor. Don’t leave it at room temperature for longer than an hour to maintain freshness.

When to Serve Your Yule Log

Sliced Pioneer Woman Yule Log Cake on a Christmas plate with a fork, with the whole cake on a platter in the background, showcasing the festive dessert.

Traditionally, Yule Log cake is served as a stunning and decadent dessert on Christmas Eve. It’s the perfect finale to your festive Christmas Eve dinner.

However, this impressive cake is also wonderful for any special holiday gathering throughout December. You could even make it for a festive St. Nicholas Day celebration earlier in the month! No matter when you choose to serve it, this Pioneer Woman inspired Yule Log cake is sure to be a memorable and delicious treat.

More Festive Christmas Dessert Ideas

Looking for more delightful Christmas desserts to bake for your family this holiday season? Explore other classic and creative recipes to complete your holiday menu!

📖 Recipe

Pioneer Woman Yule Log Cake Recipe

5 from 10 votes

This festive chocolate and cream yule log cake roll is the perfect Christmas Eve dessert to bake for your family. Stunning and elegant, you’ll be surprised at just how easy it is to make ahead the day before.

Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 42 minutes
Yield: 10 servings

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Ingredients

For the Chocolate Sponge Cake

• ¾ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder (like Hershey’s)
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs, yolks and whites separated
• ¾ cup granulated sugar
• 5 tbsp sour cream
• 4 tablespoons unsalted butter, melted
• 1 tsp vanilla extract

For the Whipped Cream Filling

• 1 ¼ cup heavy whipping cream
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• ⅛ tsp salt
• 1 (8 oz) container mascarpone cheese, slightly softened (or full-fat cream cheese + 1 tablespoon heavy cream)

For the Chocolate Ganache

• 1 ⅓ cup semi-sweet chocolate chips or 8 oz semi-sweet chocolate, finely chopped
• 1 cup heavy whipping cream

For Decorating

• Fresh cranberries
• Fresh rosemary sprigs
• ¼ cup granulated sugar (for simple syrup)
• ¼ cup water (for simple syrup)
• 1 cup granulated sugar (for coating berries and rosemary)

Instructions

Bake and Roll the Chocolate Sponge Cake

1. Preheat oven to 350°F (175°C). Line a 12×17 inch jelly roll pan with parchment paper, allowing a 1-inch overhang on each side.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Separate egg yolks and whites into separate bowls. Place egg whites in a stand mixer bowl with whisk attachment.
4. In a large bowl, whisk egg yolks and sugar until smooth. Add sour cream, melted butter, and vanilla; whisk to combine.
5. Add dry ingredients to the yolk mixture; gently whisk until just combined. Set aside.
6. In the stand mixer, whisk egg whites on high until stiff peaks form.
7. Gently fold ⅓ of egg whites into chocolate batter to lighten. Fold in remaining egg whites until just combined.
8. Pour batter into prepared pan, spreading evenly.
9. Bake 10-12 minutes, until top springs back lightly and a toothpick inserted into the center comes out clean.
10. Immediately lift cake from pan using parchment paper overhang. Transfer to a wire rack to cool for 10 minutes.
11. While still warm, roll cake up tightly in parchment paper, starting from a short end. Cool completely in rolled parchment.

Prepare the Cream Filling

1. In a stand mixer bowl with whisk attachment, beat heavy cream, powdered sugar, vanilla, and salt on high until soft peaks form.
2. Add mascarpone cheese; whisk until stiff peaks form (1-2 minutes). If using cream cheese, add 1 tbsp heavy cream to soften.

Fill the Cake

1. Carefully unroll cooled cake. If sticking, gently loosen with a spatula.
2. Spread whipped mascarpone cream evenly over cake, leaving a 1-inch border on one short end.
3. Starting from filled short end, use parchment to reroll cake, pulling paper away as you roll.
4. Wrap rolled cake in plastic wrap, seam-side down. Chill for 1 hour to 24 hours.

Make Sugared Cranberries and Frosted Rosemary (Optional, but Recommended)

1. Up to 24 hours ahead, prepare decorations. Rinse cranberries and rosemary; set aside.
2. In a saucepan, heat ¼ cup water and ¼ cup sugar over medium heat until sugar dissolves (do not boil).
3. Dip rosemary tips in sugar water; lay on a wire rack to dry. Add cranberries to sugar water, stir, and transfer to rack to dry for 1 hour.
4. Toss dried rosemary and cranberries in 1 cup sugar; place back on rack to dry for 1-24 hours.

Make the Chocolate Ganache Frosting

1. Place chocolate chips in a medium bowl.
2. Heat heavy cream in microwave until just simmering (2-3 minutes). Pour over chocolate; let sit 2-3 minutes.
3. Whisk softened chocolate and cream until smooth. Cool to room temperature.
4. Transfer ganache to stand mixer bowl with whisk attachment. Whip on high until lightened and spreadable.

Assemble the Yule Log

1. Set out a cake plate. Unwrap chilled cake; place on cutting board. Cut a 3-inch diagonal piece from one end.
2. Place larger cake portion on platter. Attach flat side of cut piece to side of log to form a branch.
3. Tuck waxed paper strips under cake edges for clean platter.
4. Frost entire cake with chocolate ganache, leaving cut ends exposed.
5. Chill cake for 20 minutes. Use a fork to create bark texture in frosting.
6. Decorate with sugared cranberries and rosemary.
7. Refrigerate Yule Log until ready to serve. Display at room temperature for no more than 1 hour before returning to fridge.

Recipe Notes

Make-Ahead Tips: Yule log cake can be made, rolled, and frosted a day ahead. Alternatively, bake and fill the cake one day prior, then frost and decorate the morning of serving.

Course: Dessert
Cuisine: French
Author: Tiffany Dahle

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