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To make the Classic Yule Log Cake, you will need: - 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1/3 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract (for the cream) - 1/4 cup dark chocolate shavings (for decoration) - 1 tablespoon cocoa powder (for dusting) - Mixing bowls: You’ll need at least two for mixing wet and dry ingredients. - Electric mixer: This makes beating eggs and cream much easier. - Jelly roll pan: A 15x10 inch pan is ideal for this cake. - Parchment paper: This helps the cake come out easily. - Clean kitchen towel: Use this to roll the cake. - Sifter: For flour and cocoa powder to avoid clumps. - Spatula: Great for spreading the cream and frosting. - Fork: To add texture to the frosting. - Eggs: You can use flax eggs or applesauce for a vegan option. - Granulated sugar: Coconut sugar or brown sugar works well too. - Heavy cream: Use coconut cream for a dairy-free alternative. - All-purpose flour: Use almond flour for a gluten-free version. - Unsweetened cocoa powder: Carob powder can be a good substitute. - Dark chocolate shavings: You can use chocolate chips or even nuts for a twist. These ingredients and tools will help you create a stunning Yule Log Cake. Enjoy the process, and don’t hesitate to get creative with your choices! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for a nice rise. Next, line a 15x10 inch jelly roll pan with parchment paper. To keep the cake from sticking, lightly grease the paper with some butter or cooking spray. In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar. You want this mixture to become thick and pale, which takes about 5 minutes. Then, add in 1 teaspoon of vanilla extract and mix it in gently. In a separate bowl, sift together 1/3 cup of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Carefully fold this dry mix into the egg mixture. Make sure to keep it light and airy. Pour your batter into the prepared jelly roll pan. Spread it evenly to ensure uniform baking. Bake for 12-15 minutes. You know it’s done when the cake springs back when you touch it. While it bakes, prepare a clean kitchen towel by sprinkling it with powdered sugar. When the cake is ready, immediately invert it onto the towel. Peel off the parchment paper and roll it up from one short end to the other. Let it cool completely while rolled up. To make the filling, whip together 1 cup of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract in a mixing bowl. Whip until soft peaks form. Once the cake cools, carefully unroll it. Spread the whipped cream mixture evenly over the cake, then roll it back up into a log shape, but without the towel this time. Now it’s time to frost your Yule log. Use any leftover whipped cream or store-bought chocolate frosting to cover the outside of the rolled cake. To make it look like bark, use a fork to create texture on the frosting. Dust with cocoa powder and sprinkle dark chocolate shavings on top for a festive touch. Chill the cake in the fridge for at least one hour before slicing and serving. Enjoy your classic Yule log! Baking a Yule log can be tricky. Here are some common mistakes: - Overmixing the Batter: This makes the cake dense. Fold gently. - Not Dusting the Towel: Without powdered sugar, the cake will stick. - Rolling When Hot: Let the cake cool before rolling. It helps keep its shape. - Too Much Filling: Use just enough cream so it won’t spill out. Presentation matters! Here are some fun ideas to make your Yule log shine: - Bark Effect: Use a fork to make lines in the frosting. It looks like tree bark. - Cocoa Powder Dusting: Lightly sprinkle cocoa powder on top for a snowy effect. - Chocolate Shavings: Add dark chocolate shavings to bring a rich touch. - Fresh Berries or Mint: Garnish with berries or mint leaves for color and flavor. Whipped cream is key for the filling. Follow these steps for perfect results: - Chill the Bowl: Place your mixing bowl in the fridge for 15 minutes before whipping. - Use Heavy Cream: Heavy cream whips better than lighter creams. - Beat to Soft Peaks: Stop mixing when peaks just begin to form. This keeps it fluffy. - Add Sugar Gradually: Mix in the powdered sugar slowly for even sweetness. Pro Tips Use Fresh Eggs: For the best results, use fresh eggs at room temperature. They whip better and will give your cake a lighter texture. Don’t Overmix: When folding the dry ingredients into the egg mixture, be gentle. Overmixing can deflate the batter and lead to a dense cake. Chill Before Slicing: Allow the Yule Log Cake to chill in the refrigerator for at least an hour. This helps the layers to set and makes slicing easier. Experiment with Fillings: While whipped cream is traditional, feel free to experiment with other fillings like chocolate mousse or fruit preserves for a unique twist. {{image_2}} You can make your Yule log cake exciting by adding new flavors. Here are some ideas: - Coffee: Add a tablespoon of instant coffee to the batter. This gives a rich taste. - Mint: Mix in a few drops of peppermint extract. This makes a fresh twist. - Hazelnut: Use hazelnut spread in the filling. It adds a nutty flavor that many love. Switch up your filling for a new experience. Instead of the classic whipped cream, try these: - Fruit Compote: Spread a layer of mixed berry compote. It adds a fruity zing. - Other Creams: Use mascarpone cheese mixed with a bit of sugar. This offers a creamy texture. If you need gluten-free or vegan options, I have you covered. - Gluten-Free: Replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the right texture. - Vegan: Use flax eggs instead of real eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut cream in place of heavy cream for the filling. These variations keep your Yule log cake fun and tasty for everyone! To keep your Yule Log Cake fresh, wrap it well. Use plastic wrap or aluminum foil. This helps prevent it from drying out. Store it in a cool place or the fridge. Avoid placing it near strong-smelling foods, as it can absorb those smells. If you have left-over chocolate shavings, store them separately to keep them crisp. You can keep the Yule Log Cake in the fridge for up to five days. Make sure it is covered well. The flavors will remain fresh, and the cream will stay firm. If you notice any signs of spoilage, like an off smell or change in texture, it’s best to toss it out. If you want to store the cake longer, freezing is a good choice. Wrap the cake tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. After thawing, let it sit at room temperature for a bit before serving. This will bring back its soft texture. The Yule Log Cake, or Buche de Noel, has roots in old French traditions. People used to burn a Yule log during winter solstice. This log symbolized warmth and light. Over time, bakers created a cake that looks like this log. The Yule Log Cake became a festive dessert for Christmas. Yes, you can make this cake ahead of time. Bake it one to two days before your event. Just make sure to store it in the fridge after decorating. Cover it well to keep it fresh. This way, you can enjoy more time with family and friends. To avoid cracks, roll the cake while it is warm. Use a clean towel with powdered sugar. This helps it not stick. Roll it loosely, and don’t force it. If it does crack, you can cover it with frosting later. You can serve the Yule Log Cake in many ways. Slice it into pieces and add a dollop of whipped cream. Garnish with fresh berries or mint leaves for color. A drizzle of chocolate sauce can add extra flavor. Serve with hot cocoa for a cozy treat! You learned about making a classic Yule Log Cake, from ingredients to decoration. I shared tips for common mistakes and offered sweet variations. Storing your cake properly keeps it fresh longer. Remember, practice makes perfect. With patience, you’ll create a stunning dessert that impresses everyone. Enjoy the process and the joy it brings. Happy baking!

Classic Yule Log Cake

A festive rolled chocolate cake filled with whipped cream and decorated to resemble a log.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1.3 cup all-purpose flour
  • 0.3 cup unsweetened cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract (for the cream)
  • 0.25 cup dark chocolate shavings (for decoration)
  • 1 tablespoon cocoa powder (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.
  • In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Add in the 1 teaspoon of vanilla extract and mix until just combined.
  • In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Carefully fold the dry ingredients into the egg mixture, making sure to keep the batter light and airy.
  • Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until the cake bounces back when touched.
  • While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Gently peel off the parchment paper and start rolling the cake (with the towel) from one short end to the other. Allow it to cool completely rolled up.
  • In a separate mixing bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  • Once the cake is cooled, carefully unroll it. Spread the whipped cream mixture evenly over the cake, then roll it back up (without the towel this time) into a log shape.
  • For the frosting, take any leftover whipped cream or use a store-bought chocolate frosting of your choice. Frost the outside of the rolled cake.
  • Use a fork to create bark-like texture on the frosting. Sprinkle cocoa powder over the cake and garnish with dark chocolate shavings.
  • Refrigerate the Yule Log Cake for at least one hour to set before slicing. Cut into pieces and serve.

Notes

Chill the cake for at least one hour before serving for best results.
Keyword Chocolate Cake, Holiday Dessert, Yule Log