Decadent Yule Log Cake with Cranberries Recipe

Name: Decadent Yule Log Cake with Cranberries
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup plus 1/3 cup granulated sugar, divided; 1/2 cup water; 25 fresh cranberries; 10 fresh rosemary sprigs (varying lengths); 1/4 cup raw, shelled pistachios; Powdered sugar, for dusting; Cooking spray; 4 large eggs, at room temperature; 1/2 cup granulated sugar; 1/3 cup packed light brown sugar; 1/2 teaspoon kosher salt; 3 tablespoons neutral oil (canola or vegetable); 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided; 1/2 teaspoon instant espresso powder (optional); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 3 ounces bittersweet chocolate; 2 ounces cream cheese, at room temperature; 2/3 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon instant espresso powder (optional); 1/4 teaspoon kosher salt; 1 1/4 cups cold heavy cream; 3/4 cup heavy cream; 5 ounces bittersweet chocolate, finely chopped; 1 pinch kosher salt

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Published:

December 31, 2025

Decadent Yule Log Cake with cranberries, a festive holiday dessert.

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introduction

This page shows a rich and pretty cake for the holiday. It uses a light chocolate roll, a soft cream filling, a thick chocolate ganache, and bright sugared cranberries. You can learn more ideas on a similar log cake in this easy guide: classic yule log cake tips.

why make this recipe

This cake looks like a tree branch and feels special. It uses real berries and fresh herbs for a bright look. You can make parts ahead and finish on the day you serve. If you like other rich cakes, try this page for a moist layered cake that may help with ideas: easy moist cake ideas.

how to make Decadent Yule Log Cake with Cranberries Recipe

Make the cake in steps. First make the sugared cranberries and roast the nuts. Then bake the thin sponge and roll it to cool. Make the cream filling and chill it. Fill and re-roll the cake. Make a chocolate ganache and spread it to look like bark. Trim one end to make a branch. Add the sugared berries and rosemary to decorate. For other cake layer ideas and tips on crunch and texture, see this cake guide: crunch layer cake ideas.

Ingredients :

1/2 cup plus 1/3 cup granulated sugar, divided
1/2 cup water
25 fresh cranberries
10 fresh rosemary sprigs (varying lengths)
1/4 cup raw, shelled pistachios
Powdered sugar, for dusting
Cooking spray
4 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoons neutral oil (canola or vegetable)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 ounces bittersweet chocolate
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon instant espresso powder (optional)
1/4 teaspoon kosher salt
1 1/4 cups cold heavy cream
3/4 cup heavy cream
5 ounces bittersweet chocolate, finely chopped
1 pinch kosher salt

You can use the same tools you use for other soft roll cakes or try ideas from a carrot and banana mix that uses soft crumb tips: soft crumb tips.

Directions :

Line a plate or baking sheet with parchment paper and spread 1/3 cup granulated sugar on another plate. Boil 1/2 cup sugar with 1/2 cup water. Remove from heat, add cranberries and rosemary, coat and soak for 10 minutes. Strain and roll cranberries and rosemary in sugar. Let dry for at least 30 minutes.

Preheat oven to 350°F. Bake 1/4 cup shelled pistachios on a baking sheet for about 7 minutes until fragrant and slightly golden. Cool and pulse in a food processor until finely ground.

Preheat oven to 350°F. Spray and line an 18×13-inch rimmed baking sheet with parchment, spray again. Mix granulated sugar, brown sugar, and salt to separate clumps. Beat eggs medium speed until foamy, gradually add sugar mixture, beat medium-high until light and voluminous, then high until thick and pale ribbon stage (approx. 7.5 minutes total). With mixer running, add oil and vanilla. Sift flour, partial cocoa, espresso powder (optional), baking powder, and baking soda into egg mixture. Beat low speed, scrape bowl, fold gently. Pour batter in pan and smooth. Bake 10-12 minutes until puffed and tester is clean.

Immediately after baking, loosen edges, dust with half the remaining cocoa powder. Cover with kitchen towel and a baking sheet, invert carefully to flip cake onto towel. Remove parchment, dust other side with remaining cocoa. Roll cake tightly in towel starting from short side. Cool completely about 50 minutes.

Melt bittersweet chocolate and cool slightly. Beat cream cheese, powdered sugar, vanilla, espresso powder (optional), and salt until smooth. Gradually add cold heavy cream and whip to medium-stiff peaks. Stir some filling into chocolate, then fold all chocolate back into filling. Refrigerate.

Unroll cooled cake and spread filling evenly. Re-roll cake without towel, refrigerate.

Heat heavy cream in microwave until hot and bubbling. Pour over chopped bittersweet chocolate and salt. Let sit 1 minute, stir until smooth. Refrigerate, stirring every 10 minutes until thickened and spreadable (20-25 minutes).

Trim off ends of the cake and a 2-2.5 inch slice angled from one end. Arrange larger cake on platter seam-side down and angled slice to create branch. Spread ganache over cake leaving spiral ends exposed. Create bark texture with spatula or fork. Optionally sprinkle pistachio soil around and decorate with sugared cranberries and rosemary. Lightly dust with powdered sugar. Use a hot knife for clean slices.

how to serve Decadent Yule Log Cake with Cranberries Recipe

Slice the cake with a hot, clean knife. Serve one slice on a small plate. Add a few sugared cranberries and a small rosemary sprig on the plate. Let guests take small slices so the cake keeps its look.

I also like to serve it with a simple cup of black coffee or mild tea and a small scoop of plain ice cream. For ideas on small rich cakes to pair with drinks, see this guide: rich cake pairing ideas.

how to store Decadent Yule Log Cake with Cranberries Recipe

Keep the cake in the fridge in a shallow cake box or on a plate covered with plastic wrap. It stays good for up to 3 days. If you have a cut slice, wrap it well and keep it upright to hold shape. Do not freeze the sugared cranberries with the cake; they may lose their sugar shine.

tips to make Decadent Yule Log Cake with Cranberries Recipe

Use room temp eggs for a better rise.
Whip the eggs and sugar until you see a pale ribbon when the beaters lift.
Roll the cake while it is warm to avoid cracks.
Chill the filling so it holds shape when you re-roll.
Warm the knife under hot water and dry it for clean slices.
Roast and grind the pistachios fine. This gives a soft nut soil and a fresh nut note.

variation (if any)

You can swap pistachios for toasted almonds or hazelnuts. You can add orange zest to the sugared cranberries for a bright note. For a simpler version, skip the espresso powder and keep it pure chocolate.

FAQs

Q: Can I make this cake one day ahead?
A: Yes. Make the cake and the filling a day before. Keep the cake wrapped in the fridge. Add the ganache and the berries on the day you serve.

Q: Can I freeze the cake?
A: You can freeze the cake without the sugared berries. Wrap it tight in foil and plastic and freeze up to one month. Thaw in the fridge before adding the berries.

Q: Can I use other berries?
A: Yes. Small firm berries like currants work. Soft berries may not hold up when sugared.

Q: Is there a dairy free way?
A: Use dairy free cream and a dairy free chocolate. The texture will change but you can still make a good log.

Q: How do I stop the cake from cracking?
A: Roll the cake while it is warm and do not overbake the sponge. Work fast but gentle when you roll.

Conclusion

This yule log cake looks large and festive but the steps stay clear and true. Try the full recipe guide if you want a similar bake with extra notes on how to make a smooth log: Easy Chocolate Yule Log Cake | Bûche de Noël Recipe.