Every once in a while on Eating Richly Even When You’re Broke, we have a recipe that just doesn’t fit in the healthy category, but is too fun and easy not to share. This 5 ingredient no bake yule log cake is the perfect example.
I got the idea for this cake when I was asked to make this one for Food.com, and couldn’t find chocolate wafer cookies so went with Oreo Thins. Later, I also found a gorgeous no bake yule log cake with peppermint cream by fellow food blogger Joy the Baker.
Now I know this dessert looks like a fancy Christmas yule log cake, but it’s actually a very simple ice box cake, and it’s REALLY fun for kids to make!
HOW TO MAKE A NO BAKE YULE LOG CAKE
I just have to say that we seriously love that part of our jobs is making these adorable home videos!
As you see in the video, the no bake yule log cake is just Oreo Thins sandwiched together with a cream made from heavy whipping cream, unsweetened cocoa powder, powdered sugar, and vanilla extract. Crazy simple!
The log of cookies is frozen hard, it’s covered in more of the chocolate cream and then frozen again.
Half an hour before serving, pull the log out, scrape bark patterns into the frozen cream, and then decorate your log with meringue mushrooms, cranberries, artificial moss, and a dusting of powdered sugar snow.
While I did not get the fancy baking genes that my sister inherited, I can definitely do easy and cute, and I think I may have a budding cake decorator on my hands.
At one point this log was COVERED in meringue mushrooms, but I convinced him I needed to take a few off for the photos. Such a cute little mini chef!
I got the idea for this cake when I was asked to make this one for Food.com, and couldn’t find chocolate wafer cookies so went with Oreo Thins. Later, I also found a gorgeous no bake yule log cake with peppermint cream by fellow food blogger Joy the Baker.I seriously can’t believe that this beautiful dessert only took us about 30 minutes of hands on time, including the mushrooms!
If you’d like to try some meringue mushrooms, I’m working on that post next, but here’s a sneak peek at the video.
Well, it’s time to teach Corban to wrap presents. We hope you and your family are having such a wonderful holiday season. And if you need some more creative Christmas food ideas, be sure to check out the recipes below.
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- 2 cups heavy whipping cream
- 1/4 cup unsweetened cocoa powder, sifted to remove lumps if necessary
- 1/2 cup powdered sugar, sifted to remove lumps if necessary
- 1 tablespoon pure vanilla extract
- 10 ounce (one package) Oreo Thins cookies
- meringue mushrooms, cranberries, artificial moss, and powdered sugar to decorate, optional
- Beat the whipping cream, cocoa powder, powdered sugar, and vanilla on high speed until thick and creamy.
- Spread some cream on a cookie, then top with another cookie. Repeat until you have a stack six cookies high.
- Create 5 stacks of six cookies, then lay the stacks on their sides and use more cream to connect them together in a long log, and wrap tightly in saran wrap.
- Use four more cookies to make a small stack and wrap it as well.
- Freeze for at least 30 minutes, until hard. Make sure you also cover and refrigerate your whipped cream.
- Unwrap the log and place it on whatever you will serve it on. Cover it completely in the whipped cream.
- Cut an angled chunk off of the small cookie stack and place it on the log, then cover it in whipped cream as well.
- Place the whole thing in the freezer for at least 30 more minutes, but an hour is even better.
- Now you can dip the leftover Oreos in the leftover whipped cream and eat them while you're "doing dishes".
- minutes before you want to serve the cake, remove it from the freezer and use a table knife to scrape bark patterns into the frozen cream.
- Feel free to get creative and decorate the log as festively as you'd like.
- Slice and serve. Any leftovers can be kept covered in the freezer up to three months. Like you'll have leftovers!
Approximate cost/serving: We typically get baking ingredients in bulk from Costco and got our cream there as well since we use a lot in December. This came out to about $5 for the cake, including the meringue mushrooms making it less than 50 cents a serving.
Vegetarian: While not vegan due to the cream, this is of course meatless.
Serving Size:12 servings
Amount Per Serving: Calories: 255Saturated Fat: 9.42gSodium: 93.99mgCarbohydrates: 23.33gFiber: 1.21gSugar: 13.38gProtein: 0.96g
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- White Hot Chocolate Recipe // Courtney’s Sweets
- French Toast Casserole // Momma Lew
- Raspberry Coconut Coffee Cake // Baby Loving Mama
- Snickerdoodle Cheesecake Funnel Cake Recipe // We’re Parents
- Three Ingredient Fudge // Frugal Novice
- No Bake Yule Log Cake Recipe // Eating Richly
- Rice Krispie Christmas Wreaths // Giggles, Gobbles and Gulps
- Peppermint Popcorn Balls // Step Stool Chef
- Pineapple and Zucchini Cupcakes // Vegging at the Shore
- Turkey & Hummus Pinwheels // Mom’s Messy Miracles
- Easy Kid Approved Breakfast Quesadillas // O’Boy! Organic
- Christmas Tree Jello // Can’t Google Everything