Christmas Yule Log
Yule log is such a fun and special holiday cake. It's so beautiful on your Christmas dessert table.
Yule Log
Yule log cake is a traditional Christmas dessert that IMO helps bring the magic of Christmas to your house.
I love making special things for holidays and helping keep the Christmas spirit alive in our house and I think this Yule log cake is a perfect way to do this.
This classic cake combines chocolate sponge cake with rich, silky buttercream. Chocolate lovers will especially love eating this. It is a bit of a more advanced cake to make.
The Yule Log is as much a centerpiece as it is a dessert, making it a wonderful addition to any holiday table.
Ingredients for Yule Log
All-purpose flour
Unsweetened cocoa powder: Make sure it's pure cocoa powder with no added sugars for a rich chocolate flavor.
Baking powder: Check that it’s fresh to make sure your cake rises properly.
Salt:
Large eggs, separated: Room temperature eggs will whip better.
Granulated sugar
Vanilla extract: Pure vanilla extract rather than imitation gives a richer and more authentic flavor.
Heavy whipping cream
Pasteurized egg whites
Meringue powder: Adds stability to the frosting and helps achieve a smooth texture.
Cocoa powder: A rich, dark cocoa powder will give the buttercream a more intense chocolatey flavor.
Powdered sugar
Unsalted butter, room temperature: Softened butter blends more smoothly into the frosting.
How to Make Yule Log
Preheat your oven to 400°F and line a sheet pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set this bowl aside for now.
In a stand mixer bowl, add the egg whites and whip them on high speed until they form stiff peaks.
While the egg whites are being whipped, use another bowl to mix together the egg yolks, sugar, and vanilla until the mixture is smooth.
Once both mixtures are ready, combine them by folding about half of the whipped egg whites into the chocolate mixture.
After that, add the remaining egg whites and gently fold until there are no streaks left.
Pour the cake batter evenly onto the prepared pan and bake it for about 10 to 12 minutes.
When the cake is done, remove it from the oven and use a knife to loosen the edges.
Dust the top of the cake with lots of powdered sugar, place a tea towel over it, and flip the cake over carefully.
Remove the parchment paper and dust the cake with more powdered sugar.
While it's still hot, roll the cake up in the tea towel and set it aside to cool completely.
For the frosting, add heavy cream and egg whites to a mixing bowl with a whisk attachment.
Mix for 30 seconds, then add meringue powder, cocoa powder, and powdered sugar.
Whip everything on high for about 5 minutes.
Cut the butter into chunks and add them gradually to the mixing bowl while the base is whipping.
Once all the butter is mixed in, add vanilla and whip for another 2 minutes.
Switch to the paddle attachment to smooth out any air bubbles, beating for 3 to 5 minutes until the frosting is silky and smooth.
To put the cake together and decorate it, start by unrolling the cooled cake and spreading the filling evenly on top.
Roll it back up and wrap it in plastic wrap, placing it seam-side down in the fridge for at least an hour.
Once chilled, cut off about 3 inches from one end of the roll using a serrated knife.
Attach this smaller piece to the larger roll with the buttercream to create a log shape.
Cover the entire outside of the roll with the remaining buttercream, and use a fork to create a wood-like texture.
If you like, you can decorate with sugared cranberries.
Keep the cake chilled until you're ready to serve it.
Tips & Tricks to Make the Best Yule Log
Here's some tips for making this cake:
Work Quickly: Move fast when rolling the cake after baking. This helps prevent cracks.
Use Lots of Powdered Sugar: Dust the cake generously with powdered sugar to avoid it sticking to the towel and to your hands.
Check Cake Doneness: Gently press the top of the cake. It should spring back slightly when it’s done baking.
Use a Tea Towel: - Rolling the cake in a tea towel while it’s still warm helps it hold its shape better.
Cool Completely: Let the rolled cake cool completely before adding the frosting. This prevents the frosting from melting.
Softened Butter
- Make sure butter is soft when making the frosting for a smoother texture.
Creative Decorations
- Use decorations like sugared cranberries, mint leaves, or even little mushroom meringues to make your Yule Log look festive.
How to Store Leftovers
To store any leftovers, either wrap in plastic wrap or transfer to an airtight container.
You can store this cake in the fridge for up to 5 days.
Make sure to "PIN IT" for later and follow Flour and Aprons on Pinterest for all the latest delicious recipes!
Traditional Yule Log
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 6 large eggs separated
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Chocolate Buttercream & Filling
- ⅓ cup heavy whipping cream
- ⅔ cup pasteurized egg whites
- 3 Tbsp meringue powder
- ⅓ cup cocoa powder
- 2 lb powdered sugar
- 1 lb unsalted butter, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F.
- Line a 9x13 baking sheet pan with parchment paper.
- Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside
- Add the egg whites to a large mixer bowl and whip on High Speed until still peaks form.
- While the egg whites are whipping, combine the egg yolks, sugar, and vanilla, in a large bowl until smooth.
- Add the dry ingredients and whisk together until well combined
- Now fold about ½ of the whipped egg whites into the chocolate mixture
- Add the remaining egg whites and fold together until streaks disappear.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes
- Remove the cake from the oven, take a knife around the edges to loosen the cake.
- Dust the top of the cake with a lot of powdered sugar.
- Cover with a tea towel.
- Flip the cake over and carefully remove the parchment paper.
- Dust with powdered sugar.
- While still hot roll the cake in the tea towel
- Set the cake aside to cool completely.
For the frosting:
- Add heavy cream and egg whites to a mixing bowl with a whisk attachment.
- Mix for 30 seconds. then add meringue powder, cocoa powder, and powdered sugar.
- Whip on HIGH for 5 mins.
- Cut the butter into chunks and while the base is whipping, begin adding them to the mixing bowl.
- After all the butter is incorporated add the vanilla and whip another 2 mins.
- Change the attachment to the paddle to knock out the air and beat for 3-5 mins.
- The result Is very silky and smooth.
- When the cake is smooth, spread the filling evenly onto the unrolled cake.
- Re-roll it and wrap it in plastic wrap, seam side down and refrigerate for at least an hour.
To decorate:
- Using a serrated knife cut off 3 inches of the roll.
- Use the buttercream to attach it to the larger piece.
- Cover the outside of the roll with buttercream.
- Use a fork to create a wood-like texture on the cake.
- Decorate with sugared cranberries if you'd like.
- Chill until ready to serve
Notes
Nutrition
F.A.Q.
Why do I need to roll the cake while it’s still hot?
Rolling the cake while it’s still hot helps prevent cracks later when you fill and roll it back up. The cake becomes more flexible when warm, allowing it to hold the rolled shape without breaking.
Can I make the Yule Log cake ahead of time?
Yes, you can make the Yule Log cake a day or two ahead of time. After filling and rolling, wrap it tightly in plastic wrap and store it in the refrigerator. You can frost and decorate it on the day you plan to serve it.
How do I prevent the cake from cracking when I roll it?
Using a generous amount of powdered sugar when rolling the cake in a tea towel helps prevent sticking and cracking. Additionally, rolling the cake while it's warm and not overbaking it makes sure it stays flexible.
What should I do if my cake cracks?
If your cake cracks, don’t worry! The buttercream frosting can help cover up any imperfections. You can also use the cracks to your advantage by creating a rustic, log-like texture when decorating.
Can I make this recipe without meringue powder?
Meringue powder helps stabilize the frosting, but if you don't have it, you can skip it. The frosting may be slightly less stable, but it should still work fine.
How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched. You can also check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
