Here is my favorite Baileys yule log cake recipe, with a soft chocolate sponge cake, rich Baileys buttercream filling, and a chocolate ganache bark that looks just like a real log.
This cake is always a hit at our Christmas parties. The Baileys gives it a grown-up twist that everyone loves, and it looks impressive on the dessert table without being too hard to make. Plus, any excuse to buy a bottle of Baileys is a good one in my book!
Why You’ll Love This Yule Log Cake
- Quick and impressive – This showstopper comes together in just 30-45 minutes, making it perfect when you want to wow your guests without spending all day in the kitchen.
- Boozy Baileys flavor – The cream filling gets a delicious kick from Baileys, adding that special festive touch that makes this cake feel extra indulgent.
- Dietary flexibility – Whether you need gluten-free or dairy-free options, this recipe has you covered with easy swaps that don’t compromise on taste.
- Perfect for the holidays – This classic Christmas dessert looks beautiful on any holiday table and tastes even better than it looks.
What Kind of Chocolate Should I Use?
For this yule log, you’ll want to grab a good quality 54% dark chocolate, which gives you that perfect balance of rich chocolate flavor without being too bitter. If you’re making this dairy-free, don’t worry – there are plenty of excellent dairy-free dark chocolate options available at most grocery stores these days, just check the label to make sure it hits that 54% mark or close to it. You can go a bit higher or lower in percentage if needed, but staying somewhere between 50-60% will give you the best results for a buttercream that’s not too sweet or too intense. When it comes to the white chocolate for grating on top, any bar will do the trick, though again, check for dairy-free versions if that’s what you need.
Options for Substitutions
This yule log is pretty adaptable, so here are some swaps you can make if needed:
- Gluten-free self raising flour: If you’re not gluten-free, regular self raising flour works perfectly here. Just skip the xanthan gum if using regular flour.
- Baileys: Not a fan of Baileys or need an alcohol-free version? Try using strong coffee mixed with a splash of vanilla extract, or use Kahlua or another coffee liqueur for a similar flavor profile.
- Double cream: Heavy whipping cream is the same thing if you’re in the US. For dairy-free options, coconut cream or oat-based whipping cream both work well – just make sure they’re cold before whipping.
- Dark chocolate: You can use milk chocolate if you prefer something sweeter, though the cake will be less rich. Semi-sweet chocolate chips also work in a pinch.
- Butter: For the buttercream, you can use dairy-free butter alternatives like those made from coconut oil or plant-based spreads. Make sure they’re at room temperature for easy mixing.
- Baileys truffles and white chocolate: These are optional decorations. Feel free to use any chocolate truffles you like, or skip them and dust with cocoa powder or powdered sugar instead.
Watch Out for These Mistakes While Baking
The biggest mistake when making a yule log is overbaking the sponge, which makes it crack when you try to roll it – check your cake at 10 minutes and remove it as soon as it springs back when lightly touched, even if it seems slightly underdone.
Rolling the cake while it’s still warm is essential, so don’t let it cool completely on the counter or you’ll end up with a cracked mess that won’t hold its shape.
When spreading the filling, leave about an inch border around the edges to prevent it from squeezing out the sides when you roll, and make sure your buttercream isn’t too cold or it won’t spread smoothly.
To get those realistic bark lines on the outside, use a fork to drag through the chocolate buttercream in long strokes, and if your frosting starts to harden before you’re done decorating, a quick pass with a warm offset spatula will smooth things out.
What to Serve With Yule Log Cake?
A yule log cake is pretty rich and decadent on its own, so I like to keep things simple when serving it. A cup of strong coffee or hot chocolate is perfect alongside a slice, especially during the holidays when you want something warm to sip on. If you’re serving this at a party, consider adding some fresh berries like raspberries or strawberries on the side – they cut through the richness of the chocolate and Baileys beautifully. You could also serve it with a scoop of vanilla ice cream or a dollop of whipped cream, though honestly, this cake is so indulgent it doesn’t need much else!
Storage Instructions
Store: Keep your Baileys yule log in an airtight container in the fridge for up to 4 days. The cream filling means it needs to stay chilled, but honestly, it tastes even better after a day when all the flavors have had time to mingle together.
Freeze: You can freeze this cake for up to 1 month if you want to get ahead for the holidays. Wrap it tightly in cling film and then in foil before freezing. Just move it to the fridge the night before you want to serve it and let it thaw slowly.
Serve: Take the yule log out of the fridge about 20-30 minutes before serving so it’s not rock solid. This lets the buttercream soften up a bit and makes it easier to slice. The chocolate coating can be quite firm straight from the fridge, so a little time at room temperature makes a big difference.
| Preparation Time | 20-30 minutes |
| Cooking Time | 9-12 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4800-5200
- Protein: 50-60 g
- Fat: 340-370 g
- Carbohydrates: 400-450 g
Ingredients
For the sponge:
- 65g gluten-free self-rising flour
- 100g granulated sugar
- 40g cocoa powder (sifted)
- 4 large eggs (room temperature)
- 1/4 tsp xanthan gum
For the Baileys cream filling:
- 250ml heavy cream (cold)
- 3 tbsp powdered sugar
- 2 to 3 tbsp Baileys (I use this for authentic flavor)
For the chocolate buttercream frosting:
- 250g powdered sugar
- 250g unsalted butter (softened, I prefer Kerrygold)
- 250g 54% dark chocolate (melted and cooled)
For the decoration:
- Baileys truffles
- grated white chocolate
Step 1: Prepare the Tin and Oven
Grease your swiss roll tin, then line it with baking paper, ensuring it fits well to get the desired shape.
Preheat your oven to 180°C Fan (200°C conventional) so it’s ready for baking.
Step 2: Make and Bake the Chocolate Sponge
- 100g granulated sugar
- 4 large eggs (room temperature)
- 65g gluten-free self-rising flour
- 1/4 tsp xanthan gum
- 40g cocoa powder (sifted)
Using an electric hand whisk, beat the granulated sugar and eggs together until the mixture is light and frothy, which should take a few minutes.
Sift in the gluten-free self-rising flour, xanthan gum, and sifted cocoa powder.
Gently fold these dry ingredients into the egg mixture until just combined.
Pour the batter into your prepared tin, spreading it evenly to the edges as the mixture will be thin.
Bake for about 9 minutes, until the sponge has slightly risen and starts to come away from the sides.
I always check that the sponge springs back gently when pressed.
Step 3: Roll and Cool the Sponge
Remove the sponge from the oven and carefully invert it onto another piece of baking paper on a flat surface.
Peel off the baking paper used for lining.
While still warm, gently roll the sponge up with the new paper inside.
Prop it against a heavy object to keep it tight and let it cool completely while rolled—this helps prevent cracks.
Step 4: Prepare the Baileys Cream Filling
- 250ml heavy cream (cold)
- 3 tbsp powdered sugar
- 2 to 3 tbsp Baileys
Whip the cold heavy cream with powdered sugar until it forms soft peaks.
Fold in 2 to 3 tablespoons of Baileys, tasting and adjusting for flavor.
This creamy filling adds a lovely richness; I always taste at this stage and sometimes add an extra splash of Baileys for a more pronounced flavor.
Step 5: Make the Chocolate Buttercream
- 250g unsalted butter (softened, I prefer Kerrygold)
- 250g powdered sugar
- 250g 54% dark chocolate (melted and cooled)
Melt the dark chocolate and set aside to cool slightly.
In a stand mixer or with an electric hand whisk, beat the softened butter on high for about 5 minutes until it turns pale.
Gradually add the powdered sugar in two stages, beating each addition for 3-5 minutes.
Add the melted and cooled chocolate, then mix until fully combined and smooth.
Step 6: Assemble the Swiss Roll
- Rolled sponge from Step 3
- Baileys cream filling from Step 4
Gently unroll the cooled sponge.
Spread a layer (about 1cm thick) of the Baileys cream filling from Step 4 over the sponge, leaving about half a centimeter around the edges to prevent overfilling.
Carefully roll the sponge back up tightly and transfer it to your serving board.
I like to use a tea towel to help roll it tightly for the best swirl.
Step 7: Frost and Garnish
- Chocolate buttercream from Step 5
- Baileys truffles
- grated white chocolate
- Powdered sugar (for dusting)
Spread the chocolate buttercream from Step 5 evenly over the rolled Swiss roll.
Use a fork or sharp knife to create a wood-like texture.
Finish by dusting with a little powdered sugar, then decorating with Baileys truffles and grated white chocolate for a festive touch.
Best Baileys Yule Log Cake
Ingredients
For the sponge:
- 65g gluten-free self-rising flour
- 100g granulated sugar
- 40g cocoa powder (sifted)
- 4 large eggs (room temperature)
- 1/4 tsp xanthan gum
For the Baileys cream filling:
- 250ml heavy cream (cold)
- 3 tbsp powdered sugar
- 2 to 3 tbsp Baileys (I use this for authentic flavor)
For the chocolate buttercream frosting:
- 250g powdered sugar
- 250g unsalted butter (softened, I prefer Kerrygold)
- 250g 54% dark chocolate (melted and cooled)
For the decoration:
- Baileys truffles
- grated white chocolate
Instructions
- Grease your swiss roll tin, then line it with baking paper, ensuring it fits well to get the desired shape. Preheat your oven to 180°C Fan (200°C conventional) so it's ready for baking.
- Using an electric hand whisk, beat the granulated sugar and eggs together until the mixture is light and frothy, which should take a few minutes. Sift in the gluten-free self-rising flour, xanthan gum, and sifted cocoa powder. Gently fold these dry ingredients into the egg mixture until just combined. Pour the batter into your prepared tin, spreading it evenly to the edges as the mixture will be thin. Bake for about 9 minutes, until the sponge has slightly risen and starts to come away from the sides. I always check that the sponge springs back gently when pressed.
- Remove the sponge from the oven and carefully invert it onto another piece of baking paper on a flat surface. Peel off the baking paper used for lining. While still warm, gently roll the sponge up with the new paper inside. Prop it against a heavy object to keep it tight and let it cool completely while rolled—this helps prevent cracks.
- Whip the cold heavy cream with powdered sugar until it forms soft peaks. Fold in 2 to 3 tablespoons of Baileys, tasting and adjusting for flavor. This creamy filling adds a lovely richness; I always taste at this stage and sometimes add an extra splash of Baileys for a more pronounced flavor.
- Melt the dark chocolate and set aside to cool slightly. In a stand mixer or with an electric hand whisk, beat the softened butter on high for about 5 minutes until it turns pale. Gradually add the powdered sugar in two stages, beating each addition for 3-5 minutes. Add the melted and cooled chocolate, then mix until fully combined and smooth.
- Gently unroll the cooled sponge. Spread a layer (about 1cm thick) of the Baileys cream filling from Step 4 over the sponge, leaving about half a centimeter around the edges to prevent overfilling. Carefully roll the sponge back up tightly and transfer it to your serving board. I like to use a tea towel to help roll it tightly for the best swirl.
- Spread the chocolate buttercream from Step 5 evenly over the rolled Swiss roll. Use a fork or sharp knife to create a wood-like texture. Finish by dusting with a little powdered sugar, then decorating with Baileys truffles and grated white chocolate for a festive touch.
