The Christmas Log Swirl is a stunning twist on the classic Yule log, designed to impress without requiring advanced pastry skills. Soft sponge cake strips are rolled into a beautiful spiral, filled with a rich mascarpone and hazelnut cream, then finished with dramatic chocolate “bark” decorations.
It’s elegant, festive, and perfect as a show-stopping Christmas dessert for family dinners or holiday parties. Each slice reveals a gorgeous swirl that makes this cake as beautiful as it is delicious.
Why Everyone Will Love This Recipe
- Visually spectacular: A guaranteed centerpiece on your Christmas table
- Soft and creamy texture: Light sponge + rich hazelnut filling
- No complicated rolling: Easier than a traditional Swiss roll
- Perfect make-ahead dessert: Ideal for stress-free holidays
- Loved by kids and adults alike
What Is a Christmas Log Swirl?
A Christmas log swirl is a creative variation of the traditional Bûche de Noël. Instead of rolling the sponge into one long log, the cake is cut into strips and wrapped in a spiral, creating a striking swirl effect.
Decorated with chocolate shards that resemble tree bark, it keeps all the festive charm of a classic Christmas log while adding a modern, eye-catching look.
Frequently Asked Questions
Can I make the Christmas log swirl in advance?
Yes! You can assemble it up to 24 hours ahead and keep it refrigerated until serving.
Can I use a different filling?
Absolutely. Chocolate ganache, vanilla cream, or whipped cream with berries all work beautifully.
What if my sponge cracks?
Don’t worry — the spiral assembly hides imperfections perfectly.
Is this dessert very sweet?
The hazelnut cream is rich but balanced by the light sponge. You can reduce sugar slightly if desired.
Can kids help with this recipe?
Yes! Decorating with chocolate bark is fun and perfect for little helpers.
How to Store
Store the Christmas log swirl covered in the refrigerator for up to 3 days.
How to Freeze
Freeze the undecorated cake for up to 1 month. Thaw in the fridge, then decorate before serving.
Ingredients
How to Make Christmas Log Swirl
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In a bowl, beat the egg whites with 65g sugar using an electric mixer until stiff peaks form. Set aside.
In a bowl, beat the egg whites with 65g sugar using an electric mixer until stiff peaks form. Set aside.
In another bowl, beat the egg yolks with the remaining 65g sugar until pale and fluffy. Add the vegetable oil, milk, and vanilla essence, mixing well.
Sift in the flour and baking powder and mix until smooth.
Gently fold the whipped egg whites into the yolk mixture a little at a time, using upward motions to keep the batter airy.
Pour the batter into a 35×35cm baking pan lined with parchment paper and level the surface.
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In another bowl, beat the egg yolks with the remaining 65g sugar until pale and fluffy. Add the vegetable oil, milk, and vanilla essence, mixing well.
Sift in the flour and baking powder and mix until smooth.
Bake at 170°C (340°F) for 20 minutes. Let cool completely.
Whip the fresh cream until soft peaks form. Add the mascarpone and hazelnut cream, then mix until smooth and creamy.
Cut the cooled sponge into 5 equal strips. Spread half of the cream evenly over the strips.
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Gently fold the whipped egg whites into the yolk mixture a little at a time, using upward motions to keep the batter airy.
Roll one strip tightly to form the center, place it on a serving plate, then wrap the remaining strips around it to create a spiral.
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Pour the batter into a 35×35cm baking pan lined with parchment paper and level the surface.
Melt the dark chocolate in the microwave for about 2 minutes. Spread it thinly on parchment paper, roll it up, and freeze for 10 minutes.
Unroll to create irregular chocolate shards.
Cover the outside of the cake with the remaining cream and decorate with the chocolate pieces to resemble tree bark.
Slice and serve your Christmas Log Swirl — creamy, festive, and absolutely irresistible.
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