Baileys Cream Yule Log Recipe

Introduction

This Baileys Cream Yule Log is a festive twist on the classic dessert, combining a light chocolate sponge with a rich Baileys-infused cream filling and smooth ganache. Perfect for holiday celebrations, its elegant presentation and delicious flavors will impress your guests.

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 180C/160Fan/350F/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 sugar together until the mixture is very thick and pale, about 5 minutes. Stir in the vanilla extract.
3. Step 3: Sift over the flour and cocoa powder, then gently fold in using a large metal spoon. Be careful not to overmix to keep the sponge light and fluffy.
4. Step 4: Gently scrape the mixture into the lined tin and tip the tin to spread the batter 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 another piece of baking parchment and gently peel off the lining paper. While still warm, roll the sponge up from a long edge as tightly as possible using the clean parchment to help. Cool the rolled sponge on a wire rack.
6. Step 6: To make the chocolate ganache, put the chopped dark and milk chocolate in a medium bowl. Heat 400ml double cream until just below boiling, then pour over the chocolate. Let sit for a minute, then stir gently until smooth and glossy. Chill in the fridge for 10-15 minutes until spreadable, whipping briefly if needed before piping.
7. Step 7: Whip 300ml double cream with 1/2 tablespoon icing sugar until it just holds its shape. Fold in 2 tablespoons Baileys, tasting to adjust the amount to your preference.
8. Step 8: Carefully unroll the cooled sponge and remove the parchment. Spread the Baileys cream evenly over the surface, then roll the sponge up again.
9. Step 9: Cut a small piece of sponge diagonally from one end. Place the roll on a serving plate and position the cut piece on the side to resemble a branch. Pipe or spread the ganache over the cake, using a star nozzle or a fork to create a bark-like texture.
10. Step 10: Dust the entire Yule log with icing sugar just before serving for a festive finish.

Tips & Variations

• Use good quality chocolate for a richer ganache and smoother finish.
• For a non-alcoholic version, replace Baileys with flavored cream or vanilla extract.
• Dust cocoa powder over the ganache instead of icing sugar for a deeper chocolate look.
• If you don’t have a piping bag, a small palette knife and fork can create a convincing bark effect on the ganache.

Storage

Store the Yule log covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture. Leftovers can be carefully wrapped and frozen for up to 1 month; thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge ahead of time?

Yes, you can bake the sponge a day in advance and keep it wrapped tightly in cling film at room temperature to maintain moisture before assembling.

What can I substitute for Baileys Irish Cream?

You can use any Irish cream liqueur or replace it with coffee liqueur or flavored syrups if you prefer a non-alcoholic option.

Baileys Cream Yule Log Recipe

---

★★★★★

4.7 from 75 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: 10–12 servings 1x

Pin Recipe

Print Recipe

Description

This Baileys Cream Yule Log is a festive and indulgent dessert featuring a light cocoa sponge rolled with a luscious Baileys-flavored whipped cream filling and covered in silky chocolate ganache. Perfect for holiday celebrations, this elegant cake combines the rich flavors of Baileys Irish Cream, dark and milk chocolate ganache, and a fluffy, airy sponge to create a show-stopping centerpiece dessert.

---

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

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: Preheat your 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.
2. Beat Eggs and Sugar: Using a freestanding mixer or electric hand whisk, beat the eggs and caster sugar together for about 5 minutes until the mixture is very thick, pale, and fluffy. Stir in the vanilla extract to combine.
3. Fold in Dry Ingredients: Sift the plain flour and cocoa powder over the egg mixture and gently fold in with a large metal spoon, being careful not to overmix and lose the airiness.
4. Bake the Sponge: Transfer the batter into the lined tin, gently spreading it to the edges. Bake in the preheated oven for 12-15 minutes until the sponge springs back when lightly pressed, indicating it is cooked.
5. Roll the Sponge: Turn the baked sponge out onto fresh baking parchment. Peel away the original parchment, and while the sponge is still warm, roll it up tightly from a long edge using the parchment to help form the shape. Allow to cool on a wire rack while rolled.
6. Make Chocolate Ganache: Place chopped dark and milk chocolate in a bowl. Heat the double cream until nearly boiling, then immediately pour it over the chocolate. Let sit for a minute, then gently stir until smooth and glossy. Chill in the fridge for 10-15 minutes until thickened to a piping or spreading consistency. Whip briefly if needed before using.
7. Prepare Baileys Cream Filling: Whip 300ml double cream with icing sugar until it just holds its shape. Fold in 2 tablespoons of Baileys Irish Cream, tasting and adjusting by adding 1 more tablespoon if desired.
8. Fill the Sponge: Carefully unroll the cooled sponge, remove the baking parchment, and spread the Baileys cream evenly over the surface. Re-roll the sponge tightly without parchment this time.
9. Decorate the Yule Log: Cut a short piece of sponge diagonally from one end to act as a branch. Place this on one side of the rolled log on a serving plate. Using a piping bag fitted with a star nozzle, pipe the ganache onto the cake to mimic bark texture. Alternatively, spread ganache with a palette knife and mark bark lines with a fork.
10. Final Touch: Dust the Yule Log lightly with icing sugar just before serving to resemble snow and add a festive touch.

Notes

• Make sure the eggs and ingredients are at room temperature to achieve the best sponge texture.
• Be gentle folding the dry ingredients to maintain the airiness of the batter.
• Chill the ganache until it is thick enough to pipe or spread without running.
• Rolling the sponge while warm prevents cracking and makes it easier to roll smoothly.
• You can adjust the amount of Baileys to suit your preference for alcohol flavor intensity.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Baileys Yule Log, Baileys Cream Yule Log, Christmas dessert, cocoa sponge cake, chocolate ganache, festive cake, holiday dessert