There’s something undeniably magical about a Yule log cake during the holiday season—but imagine upgrading it with the decadent flavors of a Snickers bar. Say hello to the Homemade Snickers Yule Log, a rich and festive dessert that blends moist cocoa sponge cake, a creamy peanut butter mascarpone filling, luscious chocolate ganache, and gooey salted caramel. It’s everything you love about the classic candy bar wrapped in a stunning holiday treat.
This recipe is perfect for bakers who love a bit of a challenge and want to truly impress at holiday gatherings. Whether you’re celebrating Christmas, New Year’s, or simply love an indulgent dessert, this Yule log offers a delicious twist on tradition that’s guaranteed to be the star of your table.
Why You’ll Love This Snickers Yule Log
- Incredible Flavor Layers – Peanut butter, mascarpone, caramel, chocolate… need we say more?
- Perfect for Celebrations – This dessert doubles as a centerpiece.
- Better Than Store-Bought – Every component is made from scratch, and it shows in both taste and texture.
- Customizable – Adjust sweetness, switch chocolate types, or play with textures.
Ingredients You’ll Need
🧁 For the Sponge Cake:
- 4 eggs
- 130 g sugar
- 120 g flour
- 20 g unsweetened cocoa powder
- 1 tsp baking powder
- 25 g heavy cream
- 15 g neutral oil (like vegetable or sunflower)
🍫 For the Filling:
- 200 g mascarpone cheese
- 60 ml heavy cream
- 130 g peanut butter
- 80 g powdered sugar
🍫 For the Chocolate Ganache:
- 250 g dark or milk chocolate (your choice)
- 2 tbsp neutral oil
🍯 For the Salted Caramel:
- 100 g sugar
- 50 g salted butter
- 100 ml heavy cream
Kitchen Equipment Needed
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Sifter
- Whisk
- Saucepan
- Baking sheet (10×15 inches or similar)
- Parchment paper
- Heatproof bowl
- Offset spatula (optional, but helpful for spreading ganache)
- Serving platter
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Line a 10×15-inch baking sheet with parchment paper.
2. Make the Sponge Cake
In a mixing bowl, beat the eggs and sugar until light, fluffy, and tripled in volume—this aeration is key for a light sponge. Sift together the flour, cocoa powder, and baking powder, and gently fold them into the egg mixture. Add the heavy cream and oil, folding just until smooth.
Pour the batter onto the prepared sheet and spread evenly with a spatula.
3. Bake the Sponge
Bake for 10–12 minutes or until a toothpick comes out clean. Do not overbake—it should remain soft and pliable.
4. Roll the Cake
While still warm, roll the sponge up tightly (short end first) using the parchment paper. Let it cool completely in this shape to prevent cracking later.
5. Prepare the Filling
In one bowl, whip the heavy cream to soft peaks. In another, combine mascarpone, peanut butter, and powdered sugar until smooth. Fold the whipped cream into this mixture gently until fully incorporated and fluffy.
6. Unroll and Fill
Carefully unroll the cooled cake. Spread the filling evenly across the surface, then roll it back up tightly—this time without the parchment paper. Place it seam-side down.
7. Make the Ganache
Melt the chocolate with neutral oil over a double boiler or in the microwave in 20-second bursts, stirring until glossy and smooth.
8. Make the Caramel
Melt sugar in a saucepan over medium heat without stirring. Once golden, add the salted butter and stir until melted. Slowly whisk in the heavy cream off heat. Let it cool slightly.
9. Assemble the Yule Log
Place the rolled cake on a serving platter. Pour the ganache generously over the top and let it drip down the sides. Drizzle caramel over the ganache in zig-zag patterns or decorative swirls.
10. Chill and Serve
Refrigerate for at least 1 hour to set everything. Slice and serve with extra caramel if desired!
Storage Tips
Refrigeration:
Store the Yule log in an airtight container in the fridge for up to 3 days. The flavors continue to meld and improve over time.
Freezing:
Wrap the un-ganached and un-caramelized log tightly in plastic wrap and freeze for up to 1 month. Defrost overnight in the fridge, then add ganache and caramel before serving.
Serving Suggestions
Pair this decadent dessert with:
- Espresso or coffee – The bitterness balances the sweetness perfectly.
- A glass of milk – Classic pairing that highlights the peanut butter-chocolate combo.
- Port wine or Baileys – If you’re feeling festive, go the adult route.
For extra flair, top with chopped peanuts, crushed Snickers bars, or a dusting of powdered sugar for that snowy effect.
Recipe Variations
- Nut-Free: Use sunflower seed butter instead of peanut butter.
- Different Chocolate: Try white chocolate ganache for contrast, or use dark chocolate to cut through the sweetness.
- Add Crunch: Sprinkle chopped roasted peanuts or toffee bits inside the filling for a delightful crunch.
FAQs
Can I use cream cheese instead of mascarpone?
Yes, cream cheese works well, though it has a tangier taste. You may want to add a little extra powdered sugar to balance the flavors.
What’s a neutral oil?
A flavorless oil like vegetable, sunflower, or grapeseed oil is ideal. Avoid olive or coconut oil as they’ll alter the taste.
Do I have to roll the cake while warm?
Yes—this step helps the cake form a memory, preventing cracks when you roll it with filling later.
Can I skip the caramel?
Sure! While the caramel adds that classic Snickers touch, the cake is still indulgent without it.
How do I make clean slices?
Use a sharp knife dipped in hot water and wiped dry between each slice for picture-perfect servings.
Final Thoughts and Call to Action
The Homemade Snickers Yule Log is everything a holiday dessert should be: rich, nostalgic, impressive, and completely crave-worthy. Whether you’re a seasoned baker or new to holiday cakes, this recipe is a joy to create and even more delightful to devour.
Did this Yule Log steal the show at your holiday table? Share your experience in the comments below! And don’t forget to share this recipe with fellow dessert lovers and subscribe to the blog for more festive treats and baking inspiration all year long.
Happy baking and sweet holidays! 🎄🍫✨