Baileys Cream Yule Log Recipe

Introduction

This Baileys Cream Yule Log is a festive and indulgent dessert that combines a light chocolate sponge with a rich Baileys-infused cream filling. Finished with a smooth chocolate ganache and a dusting of icing sugar, it’s perfect for holiday celebrations or any special occasion.

Ingredients

• 5 large eggs, at room temperature
• 100g caster sugar
• 1 teaspoon vanilla extract
• 60g plain flour
• 40g cocoa powder
• 1 tablespoon icing sugar, to dust over the finished cake
• 300ml double (heavy) cream
• 1/2 tablespoon icing sugar
• 2–3 tablespoons Baileys Irish Cream
• 400ml double (heavy) cream
• 300g good quality dark chocolate, chopped finely
• 100g good quality milk chocolate, chopped finely

Instructions

1. Step 1: Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line a 23x33cm (9×13 inch) swiss roll tin with baking parchment.
2. Step 2: Using a freestanding mixer or electric hand whisk, beat the eggs and caster sugar together until very thick and pale, about 5 minutes. Stir in the vanilla extract.
3. Step 3: Sift the plain flour and cocoa powder over the mixture and fold in gently with a large metal spoon. Avoid overmixing to keep the sponge light and airy.
4. Step 4: Scrape the mixture into the lined tin and tilt the tin to spread it evenly into the corners. Bake for 12–15 minutes, or until the sponge springs back when lightly pressed.
5. Step 5: Turn the sponge out onto a piece of baking parchment. Carefully peel away the lining paper. While the sponge is still warm, roll it up tightly from a long edge using the clean parchment to help. Cool on a wire rack.
6. Step 6: To make the ganache, place the chopped dark and milk chocolate in a medium bowl. Heat 400ml double cream until just below boiling, then pour over the chocolate. Let it sit for a few minutes before stirring gently until smooth and glossy. Chill in the fridge for 10–15 minutes until spreadable; whip briefly if needed.
7. Step 7: Whip 300ml double cream with 1/2 tablespoon icing sugar until it holds gentle peaks. Fold in 2 tablespoons Baileys, adjusting to taste.
8. Step 8: Unroll the cooled sponge carefully, remove the parchment, and spread the Baileys cream evenly over the surface. Roll the sponge up again tightly. Cut a small piece of sponge diagonally from one end for decoration.
9. Step 9: Place the rolled cake on a serving plate and position the small cut piece to one side to resemble a branch. Using a piping bag fitted with a star nozzle, pipe the ganache over the cake in bark-like lines. If you don’t have a piping bag, spread the ganache with a small palette knife and texture it using a fork for a bark effect.
10. Step 10: Dust the finished Yule Log with icing sugar before serving.

Tips & Variations

• Use room temperature eggs to achieve a better volume when whisking the batter.
• For a stronger Baileys flavor, add an extra tablespoon to the cream filling, tasting as you go.
• If you prefer, substitute Baileys with another cream liqueur or omit it for a non-alcoholic version.
• To add festive flair, garnish with fresh berries or edible gold dust.

Storage

Store the Yule Log in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 15 minutes before slicing to soften the ganache slightly. Avoid freezing, as the texture of the cream and ganache may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Yule Log in advance?

Yes, you can prepare it a day or two ahead and keep it refrigerated. This allows the flavors to meld nicely and makes slicing easier on the day.

What if I don’t have a piping bag for the ganache?

Simply use a small palette knife to spread the ganache over the roll. Then use a fork or the back of the knife to create bark-like texture for a similar effect.

Baileys Cream Yule Log Recipe

Print Recipe

★★★★★

5 from 118 reviews

This Baileys Cream Yule Log is a festive dessert featuring a light and fluffy cocoa sponge rolled with a luxurious Baileys-flavored whipped cream filling, topped with a rich dark and milk chocolate ganache that mimics the bark of a traditional Yule log. The combination of airy sponge, creamy filling, and glossy ganache makes it an indulgent and elegant centerpiece for holiday celebrations.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Sponge Cake

• 5 Large Eggs, at room temperature
• 100g Caster Sugar
• 1 Teaspoon Vanilla Extract
• 60g Plain Flour
• 40g Cocoa Powder
• 1 Tablespoon Icing Sugar, to dust over the finished cake

Baileys Cream Filling

• 300ml Double (Heavy) Cream
• 1/2 Tablespoon Icing Sugar
• 2–3 Tablespoons Baileys Irish Cream

Chocolate Ganache

• 400ml Double (Heavy) Cream
• 300g Good Quality Dark Chocolate, chopped finely
• 100g Good Quality Milk Chocolate, chopped finely

Instructions

1. Preheat and Prepare Tin: Preheat the oven to 180C/160C fan/350F/Gas mark 4. Grease and line a 23x33cm (9×13 inch) swiss roll tin with baking parchment to prevent sticking during baking.
2. Whisk Eggs and Sugar: Using a freestanding mixer or an electric hand whisk, beat the eggs and caster sugar together until very thick and pale in color, which takes about 5 minutes. Stir in the vanilla extract carefully.
3. Fold in Dry Ingredients: Sift the plain flour and cocoa powder over the egg mixture and gently fold them in with a large metal spoon, taking care not to overmix to preserve the airiness of the batter which helps achieve a light and fluffy sponge.
4. Bake the Sponge: Pour the batter into the lined swiss roll tin, gently tipping it to spread evenly into the corners. Bake for 12-15 minutes until the sponge springs back when lightly pressed.
5. Roll the Sponge: Turn the sponge out onto a fresh piece of baking parchment and gently peel off the first piece of parchment. While still warm, roll the sponge tightly from a long edge using the clean parchment to assist. Allow the rolled sponge to cool on a wire rack.
6. Make Chocolate Ganache: Place chopped dark and milk chocolate into a medium bowl. Heat the double cream until just below boiling, then pour over the chocolate. Leave for a few minutes to soften the chocolate and then stir gently until smooth and glossy. Cover with cling film and chill for 10-15 minutes until the ganache thickens to a spreadable and pipeable consistency. Whip slightly if needed before use.
7. Prepare Baileys Cream Filling: Whip the 300ml double cream and icing sugar until soft peaks form. Fold in 2 tablespoons of Baileys Irish Cream and taste to add up to 3 tablespoons if desired for more flavor.
8. Fill the Sponge: Carefully unroll the cooled sponge, remove the parchment, and evenly spread the Baileys cream over the surface. Roll the sponge up tightly again to enclose the filling.
9. Decorate the Yule Log: Using a serrated knife, cut a small piece of sponge diagonally from one end to act as a branch. Position this piece next to the roll on a serving plate. Fill a piping bag fitted with a star nozzle with the ganache and pipe lines resembling tree bark onto the log and branch. Alternatively, spread ganache using a palette knife and texture it with a fork for bark effects.
10. Finish and Serve: Dust the entire Yule log with icing sugar to resemble snow, then serve and enjoy the festive treat.

Notes

• Ensure eggs are at room temperature for better volume when whisking.
• Do not overfold the flour and cocoa mixture to keep the sponge light and airy.
• If ganache is too thick after chilling, whip lightly to soften for easier piping.
• Adjust Baileys quantity in the cream to match personal taste preferences.
• Use good quality chocolate for richer ganache flavor and smooth texture.
• Roll the sponge while warm to prevent cracking and achieve a smooth roll.

Keywords: Baileys, Yule Log, Christmas dessert, chocolate ganache, sponge roll, festive cake