Decadent Smores Yule Log Recipe Perfect for Holidays

Imagine slicing into a soft, chocolatey log, revealing swirls of marshmallow frosting and crunchy graham cracker crumbs. This Decadent S’mores Yule Log is everything you love about traditional holiday desserts — with a nostalgic twist that takes it to the next level. It’s rich, indulgent, and has the perfect touch of campfire charm to warm up any winter night. Whether you’re hosting a festive gathering or just want to treat yourself, this is the recipe you’ll come back to every holiday season!

I created this recipe after a family camping trip where we toasted marshmallows under a blanket of stars. Bringing those cozy memories into a holiday dessert seemed like the perfect way to keep the spirit alive. Over the years, I’ve refined it to balance the gooey marshmallow sweetness with the bold chocolate flavor, and trust me — it’s a crowd-pleaser!

If you’re worried about tackling a yule log, don’t be! I’ll walk you through every step, share tips to make rolling a breeze, and even offer clever tweaks to fit your taste. So grab your apron, and let’s make some holiday magic together with this S’mores Yule Log recipe!

Why You’ll Love This Recipe

• Perfect for the holidays: This S’mores Yule Log is the ultimate showstopper for your holiday table, combining classic flavors with a festive presentation.
• Kid-friendly: With marshmallow frosting and graham cracker crumbs, this dessert is a hit with little ones and adults alike.
• Rich and indulgent: The chocolate sponge cake pairs beautifully with the sweet, fluffy marshmallow filling and decadent ganache topping.
• Campfire nostalgia: It brings back childhood memories of roasting marshmallows over a fire but in a sophisticated, holiday-ready dessert.
• Customizable: Add your own twist with flavored ganache or mix-ins like chopped nuts or peppermint pieces.

What sets this yule log apart is the addition of graham cracker crumbs in the filling and topping. It’s a simple detail that ties the whole “s’mores” concept together beautifully, while the gooey marshmallow frosting adds just the right amount of sweetness. Plus, rolling the sponge cake is easier than you might think — I’ll share all my tips below to make sure you nail it every time!

What Ingredients You Will Need

This recipe uses classic pantry staples with a few holiday-inspired twists to achieve that irresistible s’mores flavor.

• For the sponge cake:
• 1/2 cup (65g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• For the marshmallow frosting:
• 1 cup (240ml) heavy whipping cream, chilled
• 1/2 cup (120g) marshmallow fluff
• 1/4 cup (30g) powdered sugar
• For the ganache topping:
• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream
• For the garnish:
• 1/2 cup (60g) crushed graham crackers
• Mini marshmallows (optional, for decoration)

Feel free to swap out the all-purpose flour for a gluten-free blend, or use dark chocolate chips in the ganache for a less sweet option. If you’re feeling adventurous, try adding a pinch of cinnamon or espresso powder to the sponge cake batter for extra depth of flavor.

Equipment Needed

• Large mixing bowls
• Hand mixer or stand mixer
• Fine mesh sieve (for sifting dry ingredients)
• 9×13-inch jelly roll pan
• Parchment paper
• Clean kitchen towel (for rolling the cake)
• Offset spatula (for spreading frosting)
• Microwave-safe bowl (for the ganache)

If you don’t have a jelly roll pan, you can use a regular baking sheet with raised edges. Just keep in mind that the cake needs to be thin and evenly baked for easy rolling. Also, an offset spatula makes frosting a breeze, but a butter knife works in a pinch!

Preparation Method

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving extra hanging over the edges for easy removal.
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Using a stand mixer or hand mixer, beat the eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes). Add the vanilla extract and mix to combine.
4. Gently fold the dry ingredients into the egg mixture in three additions. Be careful not to deflate the batter.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
6. While the cake is still warm, turn it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake, towel included, into a log. Let it cool completely while rolled.
7. To make the marshmallow frosting, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the marshmallow fluff until smooth.
8. Unroll the cooled cake and spread the marshmallow frosting evenly over the surface. Sprinkle with crushed graham crackers, then roll it back up tightly. Refrigerate for at least 1 hour.
9. To make the ganache, heat the heavy cream in a microwave-safe bowl until just steaming. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.
10. Spread the ganache over the chilled yule log and use a fork to create a bark-like texture. Garnish with more crushed graham crackers and mini marshmallows if desired.

Your Decadent S’mores Yule Log is ready to impress! Slice it into thick rounds and watch as your guests marvel over the stunning layers.

Cooking Tips & Techniques

• Make sure your eggs are at room temperature for a better rise and more stable batter.
• Don’t skip the kitchen towel rolling step — it helps the cake hold its shape and prevents cracks later.
• Use cold heavy cream when whipping the marshmallow frosting; it’ll create a fluffier texture.
• If your ganache is too thick, add a splash of warm cream and stir until smooth.
• Chill the cake thoroughly before adding the ganache to avoid melting the frosting.

If the cake cracks while rolling, don’t worry! The ganache will cover any imperfections, and it’ll still taste amazing.

Variations & Adaptations

• Gluten-free: Use a gluten-free flour blend for the sponge cake. Ensure your graham crackers are gluten-free as well.
• Peppermint twist: Add crushed peppermint candies to the frosting or sprinkle them on top for a festive flavor.
• Dark chocolate delight: Swap semi-sweet chocolate chips for dark chocolate in the ganache for a richer taste.
• Dairy-free option: Use dairy-free whipped topping and coconut cream in place of heavy cream.

Personally, I love adding a pinch of cinnamon to the graham cracker crumbs for a warm, holiday spice. It’s subtle but adds a cozy touch!

Serving & Storage Suggestions

This S’mores Yule Log is best served chilled or at room temperature. For presentation, slice thick rounds and arrange them on a decorative platter. Pair it with a cup of hot cocoa or coffee for the ultimate holiday treat.

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the yule log for up to 2 months — just wrap it tightly in plastic wrap and then foil. To thaw, leave it in the fridge overnight.

For reheating, let slices sit at room temperature for about 20 minutes for the best texture. The flavors deepen over time, so it’s even better the next day!

Nutritional Information & Benefits

Estimated per slice (serves 10):

• Calories: 320
• Fat: 17g
• Carbohydrates: 38g
• Protein: 5g

Key ingredients like cocoa powder provide antioxidants, while marshmallow fluff keeps things lightweight compared to heavy buttercreams. It’s indulgent but not overly dense, making it a satisfying holiday dessert without feeling too heavy.

Conclusion

This Decadent S’mores Yule Log isn’t just a dessert; it’s a holiday experience. From the nostalgic flavors of marshmallows and graham crackers to the stunning presentation, it’s guaranteed to make your celebrations extra special.

Decadent S’mores Yule Log

Print Recipe

A rich and indulgent holiday dessert featuring chocolate sponge cake, marshmallow frosting, and graham cracker crumbs with a nostalgic campfire twist.

• Author: paula
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup (65g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy whipping cream, chilled
• 1/2 cup (120g) marshmallow fluff
• 1/4 cup (30g) powdered sugar
• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream
• 1/2 cup (60g) crushed graham crackers
• Mini marshmallows (optional, for decoration)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving extra hanging over the edges for easy removal.
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Using a stand mixer or hand mixer, beat the eggs and sugar on high speed until pale, thick, and tripled in volume (about 5 minutes). Add the vanilla extract and mix to combine.
4. Gently fold the dry ingredients into the egg mixture in three additions. Be careful not to deflate the batter.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
6. While the cake is still warm, turn it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake, towel included, into a log. Let it cool completely while rolled.
7. To make the marshmallow frosting, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the marshmallow fluff until smooth.
8. Unroll the cooled cake and spread the marshmallow frosting evenly over the surface. Sprinkle with crushed graham crackers, then roll it back up tightly. Refrigerate for at least 1 hour.
9. To make the ganache, heat the heavy cream in a microwave-safe bowl until just steaming. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.
10. Spread the ganache over the chilled yule log and use a fork to create a bark-like texture. Garnish with more crushed graham crackers and mini marshmallows if desired.

Notes

[‘Make sure your eggs are at room temperature for a better rise and more stable batter.’, ‘Don’t skip the kitchen towel rolling step — it helps the cake hold its shape and prevents cracks later.’, ‘Use cold heavy cream when whipping the marshmallow frosting; it’ll create a fluffier texture.’, ‘If your ganache is too thick, add a splash of warm cream and stir until smooth.’, ‘Chill the cake thoroughly before adding the ganache to avoid melting the frosting.’]

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Fat: 17
• Carbohydrates: 38
• Protein: 5

Keywords: S'mores, Yule Log, Holiday Dessert, Chocolate Cake, Marshmallow Frosting