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Baileys Yule Log

Decadent Baileys Yule Log: A Festive Treat to Savor

This Baileys Yule Log combines rich chocolate flavors with Baileys-infused cream for a festive dessert that delights both adults and kids.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sponge Cake
  • 5 large Eggs Fresh eggs at room temperature yield a fluffier texture.
  • 100 g Caster Sugar Granulated sugar can work but may slightly alter the texture.
  • 1 tsp Vanilla Extract Opt for pure extract for the best taste.
  • 60 g Plain Flour Whole wheat flour can be used for added nutrition.
  • 40 g Cocoa Powder Dutch-processed cocoa gives a deeper taste if you prefer.
Whipped Cream Filling
  • 300 ml Double Cream Heavy cream is a good alternative.
  • 0.5 tbsp Icing Sugar Adjust sweetness to personal taste.
  • 2-3 tbsp Baileys Irish Cream Omit for a non-alcoholic version.
Ganache
  • 300 g Dark Chocolate Semi-sweet chocolate can replace it if preferred.
  • 100 g Milk Chocolate Can be omitted for a purely dark flavor.
  • 1 tbsp Icing Sugar Optional but highly recommended for presentation.

Equipment

  • Electric mixer
  • 23x33cm swiss roll tin
  • Parchment paper
  • Saucepan
  • Mixing bowl
  • Spatula
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (160°C fan) and prepare a 23x33cm swiss roll tin with parchment paper.
  2. Whisk together 5 large eggs and 100g caster sugar for about 5 minutes until thick and fluffy, then add 1 tsp vanilla extract.
  3. Sift 60g plain flour and 40g cocoa powder into the egg mixture and fold gently.
  4. Pour the batter into the tin and bake for 12–15 minutes until the sponge is springy and a toothpick comes out clean.
  5. Remove from the oven and invert onto icing sugar dusted parchment; roll while warm to cool.
  6. Heat 300ml double cream until nearly boiling, then pour over 300g dark chocolate and 100g milk chocolate; stir until smooth.
  7. Whip the remaining double cream with icing sugar until soft peaks form; fold in Baileys for the filling.
  8. Unroll the cooled sponge and spread the whipped cream, then re-roll and place on a serving plate.
  9. Coat the rolled Yule Log with ganache to create a textured bark appearance, cut a branch effect from one end.
  10. Dust with icing sugar before serving for a festive finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 90mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For a family-friendly version, omit the Baileys and customize the filling.

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