A festive, rolled sponge cake filled with creamy caramel-peanut filling and decorated with chocolate, this Yule Log brings luxurious holiday cheer to your table.
Why You’ll Love This Recipe
This Yule Log marries the richness of caramel and mascarpone with the satisfying crunch of roasted peanuts. Rolled in a light vanilla sponge and finished with dark chocolate and whole peanuts, it’s both stunning and delicious—perfect for holiday celebrations.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
4 eggs
100 g sugar
100 g flour
½ packet baking powder (~1½ tsp)
1 tsp vanilla extract
For the Caramel Cream:
150 g sugar
50 ml water
200 g heavy cream
100 g mascarpone
50 g roasted salted peanuts, crushed
For Decoration:
50 g dark chocolate
50 g roasted salted peanuts, whole
Powdered sugar, for dusting (optional)
directions
Prepare the sponge cake: Preheat oven to 180 °C (350 °F). Line a 30×40 cm tray with parchment. Whisk eggs and sugar until light and fluffy. Gently fold in sifted flour, baking powder, and vanilla.
Bake: Spread batter evenly and bake for 10–12 minutes until lightly golden and springy to touch.
Roll warm: Remove from oven. While still warm, roll the cake, parchment‑and‑all, from the short end to form a log. Cool completely rolled to help shape
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Make caramel cream: In a saucepan, cook sugar and water over medium heat until deep amber. Remove from heat, whisk in cream (it will bubble), then let cool slightly. Stir in mascarpone and crushed peanuts until smooth.
Assemble: Unroll the cooled sponge and spread the caramel cream evenly. Roll tightly (without parchment), seam-side down, onto a serving platter.
Decorate: Melt dark chocolate and drizzle or spread over the log. Press whole peanuts into the chocolate and dust with powdered sugar for a snowy look.
Servings and timing
Serves: 8–10
Prep time: ~30 minutes (plus cooling)
Bake time: 10–12 minutes
Total time: ~60–75 minutes (including chilling)
storage/reheating
Refrigerator: Store covered for up to 3–4 days
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Freezing: Better to freeze undecorated cake (rolled in parchment/plastic) up to a week ahead; thaw before filling and decorating
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Serving after chilling: Allow 15–20 minutes at room temperature before slicing for easier cutting and softer textures
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Variations
Chocolate‑peanut delight: Replace vanilla sponge with chocolate sponge, and glaze with peanut butter ganache
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Crunchy twist: Add caramelized pecans or praline bits for extra texture .
Fruit‑nut log: Fold diced dried fruit (e.g., figs, cherries) into the caramel cream.
Decorative accents: After chilling, pipe buttercream “bark” and dust with powdered sugar for a frosted log effect
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FAQs
Should the sponge be rolled warm?
Yes—rolling warm sets its shape and prevents cracking. Roll again with filling after it cools fully
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Can I freeze the assembled log?
You can freeze undecorated, filled but not iced logs. Freeze up to a week; thaw before decorating
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. Freezing after icing may cause whipped elements to weep .
How long can it sit before serving?
Refrigerated, it stays fresh for 3–4 days. Bring to room temperature (~15‑20 min) before slicing for clean cuts and optimal texture .
What if my sponge cracks while rolling?
Minor cracks can be hidden with chocolate coating or buttercream. Ensure even thickness and avoid overbaking
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Can I use cream cheese instead of mascarpone?
Yes—cream cheese works well, giving a tangier flavor. Adjust sugar if desired.
How do I get bark texture?
Use a fork or offset spatula to create grooves in the chocolate or buttercream after spreading
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Can I make ahead?
Yes—bake and roll sponge up to a week ahead, freeze, then thaw, fill, roll, decorate a day before serving .
What pan size is best?
30×40 cm (12×16 in) sheet pan gives good thickness and size for 8–10 servings.
Is this suitable for dietary restrictions?
You can use gluten-free flour, dairy‑free cream and dark chocolate. Roll sponge warm to improve pliability .
Can I present festive decorations?
Yes—decorate with meringue mushrooms, fresh berries, pine sprigs, or edible gold for a holiday touch
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Conclusion
This Peanut‑Caramel‑Vanilla Yule Log is a gorgeous, show-stopping dessert that balances creamy mascarpone, sweet caramel, and peanut crunch within a tender rolled sponge. With simple steps—baking, rolling, filling, and decorating—you can create a festive masterpiece that delights guests and becomes the centerpiece of your holiday table. Enjoy the rich flavors and festive charm in every slice!
[tasty-recipe id=”19455″]