If you’ve been hunting for that festive dessert that’s both show-stopping and utterly delicious, you’ve got to try this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe. It’s one of those desserts that instantly turns any holiday table into something magical—rich, chocolaty sponge cake rolled with luscious ganache, topped with delicate whipped cream, and adorned with glistening sugared cranberries and fragrant rosemary. Honestly, it’s the perfect centerpiece when you want to impress but also savor every bite yourself.

I’ve made this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe a handful of times during winter celebrations, and I love how the flavors balance — the tartness from the cranberries pairs beautifully with the creamy sweetness, while that little herbal hint from rosemary feels so fresh. Plus, I’ll share a few tips that helped me avoid the common trap of a cracked roll or watery cream, so you can nail this at home and feel like a holiday baking pro.

Ingredients You’ll Need

These ingredients come together to create a cake that’s tender, flavorful, and decadently festive. When shopping, aim for fresh cranberries (frozen ones won’t crisp quite right), quality chocolate, and cold cream—it makes all the difference!

Fresh cranberries: Look for firm, vibrant berries—they’re key for those crunchy sugared gems.
Rosemary sprigs: Fresh rosemary imparts that lovely piney aroma and balances the sweetness.
Cake flour: Gives the sponge its tender, delicate crumb—avoid all-purpose if you can.
Unsweetened natural or dutch-process cocoa powder: Makes the chocolate flavor deep and rich.
Baking powder: Helps the cake rise just right.
Eggs (separated, room temperature): Letting eggs come to room temp is a small step that yields fluffier cake.
Granulated sugar (divided): For sweetening both the cake and cranberries perfectly.
Vegetable or canola oil: Keeps the cake moist without heaviness.
Pure vanilla extract: Essential for depth in flavor.
Unsweetened cocoa powder for rolling: Prevents stickiness when rolling your cake.
Large egg white (for meringue mushrooms): Creates whimsical edible decorations.
Cream of tartar and salt: Stabilize the meringue for perfect texture.
Granulated sugar (for meringue): Sweetens and helps achieve stiff peaks.
Semi-sweet chocolate (for meringue dusting and ganache): Adds richness.
Cold heavy cream: Whipped both in the hazelnut cream and ganache for lusciousness.
Frangelico liqueur: Optional but highly recommended for hazelnut aroma in cream.
Confectioners’ sugar: Sweetens the whipped cream smoothly.
Finely chopped hazelnuts: For a toasty crunch in the whipped cream, optional but a delightful touch.

Variations

I love tweaking this Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe depending on the occasion or who I’m serving it to—you can really make it your own!

Nut-Free Option: I’ve made it without hazelnuts and instead added a little almond extract to the whipped cream—it still feels luscious and festive.
Vegan-friendly Twist: Using aquafaba for the meringue mushrooms and coconut cream works well if you want to keep it plant-based, but be sure to test the cake base from a vegan sponge recipe.
Fruit Swap: If cranberries aren’t your thing, try sugared orange slices or pomegranate arils instead. It’s almost as magical and might suit your family’s taste better.
Spice it Up: A pinch of cinnamon or ground ginger in the cake mix adds a warm holiday vibe that I adore.

How to Make Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

Step 1: Prepare Sugared Cranberries and Infused Syrup

Start by making the sugared cranberries—the real showstoppers. Simmer water, half the sugar, and rosemary sprigs until the sugar dissolves and the syrup is infused with that woodsy aroma. Strain and toss cranberries in the syrup, then coat them thoroughly with the remaining sugar. Set these aside to dry and crystallize. This step can be done a day ahead, and honestly, I like to have it ready first so the berries chill out and look perfectly sparkly.

Step 2: Bake the Chocolate Sponge Cake

Preheat your oven and whisk together your dry ingredients—cake flour, cocoa powder, baking powder, and salt. Next, beat the egg yolks with half the sugar until pale and fluffy, then fold in oil and vanilla. In a separate bowl, whip the egg whites with cream of tartar until soft peaks form, gradually adding the rest of the sugar for a glossy meringue that holds stiff peaks.

Gently fold the whites into the yolk mixture in batches, then carefully fold in the dry ingredients. Pour the batter into a parchment-lined jelly roll pan and bake it until the cake is springy to the touch but not dry. Don’t overbake — I learned the easy way that a few seconds too long makes rolling impossible without cracks!

Step 3: Roll the Cake and Let it Cool

Once baked, invert the cake onto a sugar-and-cocoa-dusted kitchen towel while it’s still warm. Peel off the parchment and roll the cake up with the towel inside to help form its shape and prevent cracking. Let it cool completely rolled like this—this little trick keeps it flexible for frosting later.

Step 4: Make the Cocoa Hazelnut Whipped Cream

Whip the cold heavy cream with confectioners’ sugar, cocoa powder, and Frangelico until soft peaks form. Fold in chopped hazelnuts if you’re using them—this adds a lovely crunch and toasty flavor. It’s rich but fluffy and pairs so nicely with the chocolate sponge.

Step 5: Prepare the Ganache and Frost the Roll

Heat the heavy cream for the ganache just until simmering, then pour it over the chopped semi-sweet chocolate. Let it sit for a couple of minutes before stirring smooth. Spread a thin layer of ganache over the unrolled cake, then evenly spread the hazelnut whipped cream on top. Gently re-roll the cake without the towel this time—so good!

Finally, cover the outside of the roll with the remaining ganache for that glossy, decadent finish.

Step 6: Create Meringue Mushrooms (Optional but Adorable!)

Whip egg whites with salt and cream of tartar until frothy, then gradually add sugar and whip to stiff peaks. Pipe mushroom caps and stems onto parchment and bake slowly at a low temperature until crisp. Dust with cocoa powder and attach the caps to stems with melted chocolate for those cute edible decorations that truly make the Yule Log feel festive.

How to Serve Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe

The image shows a chocolate Yule log cake on a white plate with a detailed edge, placed on a white marbled surface. The cake has two main layers: a light brown rolled sponge cake filled with a creamy chocolate mousse swirl inside, and a dark, smooth chocolate frosting covering the outside. The top frosting is decorated with textured lines to look like tree bark. Around the cake, there are clusters of red sugared cranberries, small white meringue cookies dusted with cocoa, and small green rosemary sprigs covered lightly with sugar, along with a brown pinecone adding a natural touch. The whole scene is dusted with powdered sugar for a snowy effect, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always pile sugared cranberries on top because they sparkle like little jewels, and stick a few rosemary sprigs in for that festive green contrast. The meringue mushrooms I made give it a whimsical woodland feel—guests love how fancy yet approachable it looks.

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or spiced tea to balance its richness. I’ve also served it alongside a bright orange salad or lightly spiced winter fruit compote, which adds lovely freshness and cuts through the chocolate decadence.

Creative Ways to Present

For special occasions, I sometimes place the Yule Log on a wooden serving board sprinkled with cinnamon sticks, pinecones (not for eating!), and extra sugared cranberries. If kid-friendly, swap out rosemary for fresh mint leaves and add colorful edible glitter for some sparkle. Wrapping a wide ribbon around the base adds a gift-like vibe perfect for holiday parties.

Make Ahead and Storage

Storing Leftovers

I store leftover slices tightly wrapped in the refrigerator or in an airtight container. The cake stays moist for several days, but the whipped cream can soften a bit—still delicious though! I recommend eating within 3 days for the best texture.

Freezing

Freezing works surprisingly well if you wrap the whole roll tightly in plastic wrap and foil. Thaw overnight in the fridge before serving. I’ve found the texture stays great, but I prefer to add fresh garnishes after thawing for that perfect look.

Reheating

I usually enjoy this cake chilled, but if you want to revive the ganache’s glossy finish, a few seconds under a warm kitchen torch or briefly opening the fridge to room temperature helps. Avoid microwaving—it can make the cream weep and spoil that delicate texture.

FAQs

Can I use frozen cranberries for the sugared cranberries?

It’s best to use fresh cranberries. Frozen ones tend to burst and become too soft when soaked in syrup, which affects the texture and the sparkle you want for sugared cranberries.
How do I prevent the chocolate sponge from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar and cocoa-dusted kitchen towel to roll it initially helps form a flexible shape that won’t crack. Also, don’t overbake—the cake should be just springy to the touch.
Can I make the nutty whipped cream without alcohol?

Absolutely! You can omit the Frangelico or replace it with a teaspoon of hazelnut extract to keep the flavor without the alcohol content.
Do I have to make meringue mushrooms?

Nope! They’re a fun decorative touch but the cake is just as stunning topped with sugared cranberries and rosemary alone. I only make them when I have extra time and want that extra wow factor.
How far ahead can I prepare this Yule log?

You can make most parts a day or two ahead—the cake, sugared cranberries, and whipped cream all keep well refrigerated. Assemble the day you plan to serve for the best texture and freshness.

Final Thoughts

This Chocolate Yule Log Cake with Sugared Cranberries, Rosemary, and Hazelnut Whipped Cream Recipe holds a special place in my holiday baking lineup. It’s that nostalgic yet elegant dessert that brings joy not only in taste but in the whole experience of making and sharing it. If you’re looking to bake a centerpiece dessert that feels festive but is approachable enough to tackle without stress, I promise you’ll enjoy this recipe. Give it a try, and I’d bet it will become a beloved tradition in your kitchen as it did in mine.