Homemade Snickers Yule Log

Short Description
A decadent holiday dessert, this Homemade Snickers Yule Log brings together the rich elements of a classic chocolate sponge cake with the signature flavors of Snickers—creamy peanut butter, smooth chocolate ganache, and a golden caramel drizzle. It’s a showstopping centerpiece for any festive table.

Why You’ll Love This Recipe
Unique Snickers-inspired flavor with chocolate, caramel, and peanut butter

Soft, airy sponge that’s easy to roll and holds its shape

Creamy mascarpone-peanut butter filling for luscious texture

Ganache and caramel topping for a luxurious finish

Impressive presentation with surprisingly simple steps

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake
4 eggs

130 g sugar

120 g all-purpose flour

20 g unsweetened cocoa powder

1 tsp baking powder

25 g heavy cream

15 g neutral oil

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

2 tbsp neutral oil

For the Caramel Sauce
100 g sugar

50 g salted butter

100 ml heavy cream

Directions
Preheat the Oven
Preheat oven to 180 °C (350 °F). Line a 10×15-inch baking sheet with parchment paper.

Make the Sponge Cake
Beat eggs and sugar together until light and fluffy. Sift in flour, cocoa, and baking powder. Gently fold to combine. Stir in cream and oil until smooth. Spread evenly on the prepared tray and bake for 10–12 minutes, or until a toothpick inserted comes out clean.

Roll the Cake
While warm, roll the cake (with parchment) from the short end into a log. Let cool completely in this position to hold its shape.

Prepare the Filling
Whip heavy cream to soft peaks. In a separate bowl, mix mascarpone, peanut butter, and powdered sugar until smooth. Gently fold in whipped cream to create a light, fluffy filling.

Fill the Cake
Unroll the cooled sponge and spread the filling evenly. Reroll the cake carefully without the parchment and place seam-side down on a platter.

Make the Ganache
Combine chocolate and oil in a heatproof bowl. Melt over a double boiler or in short microwave bursts, stirring until smooth.

Prepare the Caramel
Heat sugar in a saucepan over medium heat until amber. Off the heat, add butter and stir to melt. Slowly whisk in cream until smooth. Cool slightly.

Assemble the Yule Log
Pour the ganache over the rolled cake, letting it drip over the sides. Drizzle with caramel for a final indulgent layer.

Chill and Serve
Refrigerate for at least 1 hour to allow the ganache and caramel to set. Slice and serve chilled or at room temperature.

Servings and Timing
Servings: 10 slices

Prep Time: 30 minutes

Baking Time: 12 minutes

Total Time: 1 hour 30 minutes

Calories: Approximately 350 kcal per serving

Variations
Nut-free version: Use sunflower seed butter instead of peanut butter and omit caramel.

Extra crunch: Add chopped roasted peanuts or crushed nougat inside the filling.

Frosting twist: Top with peanut butter buttercream before pouring ganache.

Mini logs: Cut sponge into thirds and roll individual mini logs.

Lighter version: Replace mascarpone with Greek yogurt and reduce powdered sugar.

Storage/Reheating
Refrigerator: Store in an airtight container for up to 4 days. Best served chilled.

Freezer: Freeze log (without ganache/caramel) wrapped tightly for up to 1 month. Thaw overnight in the fridge and top fresh before serving.

Serving tip: Let sit at room temperature for 15 minutes before slicing for a softer texture.

FAQs
1. Can I make the sponge cake in advance?
Yes, you can bake and roll it a day ahead. Keep it wrapped and chilled until ready to fill.

2. What kind of peanut butter should I use?
Creamy peanut butter works best for a smooth filling. Avoid natural types with separated oil unless well stirred.

3. Can I skip the caramel sauce?
Yes—it’s optional but adds a lovely contrast. The ganache alone is delicious and rich.

4. Why did my cake crack when I rolled it?
Cracking occurs if the sponge cools too much before rolling. Always roll while warm to retain elasticity.

5. Can I use whipped topping instead of cream?
Yes, but real whipped cream provides better flavor and stability in the filling.

6. How thick should the ganache be?
It should be pourable but not runny—cool it slightly before pouring for best drip effect.

7. What’s the best way to slice it neatly?
Chill the log thoroughly and use a sharp knife warmed in hot water, wiping between slices.

8. Can I add Snickers pieces to the filling?
Yes—chopped mini Snickers bars can be folded into the filling for extra texture.

9. Is mascarpone necessary?
It offers rich creaminess, but cream cheese can be used as a substitute with a slightly tangier result.

10. Can this be made gluten-free?
Yes—use a gluten-free flour blend in the sponge for a celiac-friendly dessert.

Conclusion
The Homemade Snickers Yule Log is a dazzling holiday dessert that delivers the nostalgic taste of a Snickers bar in a refined, elegant presentation. With layers of chocolate, peanut butter, and caramel, it’s sure to be a seasonal favorite that impresses with both flavor and appearance.

 

 

 

 

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