Yule Log Cake With Meringue Mushrooms

Yule Log Cake With Meringue Mushrooms

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Christmas Yule Log Vanilla Cake with Chocolate Hazelnut Filling and
Christmas Yule Log Vanilla Cake with Chocolate Hazelnut Filling and from www.pinterest.com

The holiday season is a time for joy, laughter, and of course, delicious treats! And what could be more festive than a Yule Log Cake with Meringue Mushrooms? This classic dessert is a showstopper that will impress your guests and bring a touch of magic to your holiday table.


  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 recipe Meringue Mushrooms (see below)
  • powdered sugar, for dusting


  1. Preheat your oven to 350°F. Line a 15×10-inch jelly-roll pan with parchment paper.
  2. In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and thick, about 3-4 minutes.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and beat until combined.
  4. In another large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, taking care not to deflate the mixture.
  5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  6. While the cake is baking, prepare the whipped cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
  7. Remove the cake from the oven and immediately loosen the edges with a knife. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up tightly in the towel, starting from the short end. Allow the cake to cool completely in the towel.
  8. Once the cake is cool, unroll it and spread the whipped cream over the surface, leaving a 1-inch border around the edges. Roll the cake up tightly again, using the towel to help you. Place the cake seam-side down on a serving platter.
  9. Decorate the cake with the Meringue Mushrooms and dust with powdered sugar before serving.
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Meringue Mushrooms

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • cocoa powder, for dusting
  1. Preheat your oven to 200°F. Line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until frothy.
  3. Add the sugar gradually, about 1 tablespoon at a time, while continuing to beat the mixture. Beat until stiff peaks form and the mixture is glossy.
  4. Transfer the mixture to a piping bag fitted with a round tip. Pipe small mushroom caps and stems onto the prepared baking sheet.
  5. Bake for 1-2 hours, or until the meringues are dry and crisp. Dust the mushroom caps with cocoa powder before serving.

Nutritional Information

Calories: 270
Fat: 11g
Saturated Fat: 6g
Cholesterol: 135mg
Sodium: 120mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 35g
Protein: 5g

Cooking Time

Preparation Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour


  • 15×10-inch jelly-roll pan
  • Parchment paper
  • Electric mixer
  • Kitchen towel
  • Serving platter
  • Piping bag fitted with a round tip

Serving Suggestions

This Yule Log Cake with Meringue Mushrooms is a stunning centerpiece for any holiday table. Serve it with a cup of hot cocoa or coffee for a perfect winter treat.


If you don’t like mushrooms, you can decorate the cake with other festive motifs, such as holly leaves, berries, or snowflakes. You can also add a layer of jam or fruit compote to the whipped cream filling for extra flavor.


If you don’t have cream of tartar, you can use lemon juice or white vinegar instead. You can also substitute the heavy cream with whipped coconut cream or non-dairy whipped topping for a vegan version.

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The Yule Log Cake can be stored in the refrigerator for up to 3 days. The Meringue Mushrooms should be stored in an airtight container at room temperature.


  • Make sure your eggs are at room temperature before you start baking.
  • Don’t overcook the cake, or it will crack when you roll it up.
  • Use a serrated knife to cut the cake into slices.
  • Pipe the mushroom stems slightly thicker than the caps to make them look more realistic.


This recipe makes about 12 servings.

Frequently Asked Questions

What is a Yule Log Cake?

A Yule Log Cake, also known as a Buche de Noel, is a traditional dessert served during the Christmas season. It is made of a rolled sponge cake filled with whipped cream or buttercream and decorated to resemble a log.

Can I make the cake in advance?

Yes, you can make the cake a day or two ahead and store it in the refrigerator. Decorate it with the Meringue Mushrooms just before serving.

Can I freeze the cake?

No, the whipped cream filling does not freeze well. It is best to store the cake in the refrigerator.

Final Thoughts

The Yule Log Cake with Meringue Mushrooms is a delightful dessert that will add a touch of whimsy to your holiday celebrations. With its rich chocolate cake, fluffy whipped cream filling, and adorable mushroom decorations, it is sure to become a family favorite. So why not give it a try this holiday season and spread some joy and cheer?

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