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Yule Log Cake (Christmas Log)

Delicious Yule Log Cake decorated with chocolate swirls and festive toppings
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Indulge in the holiday tradition of Yule Log Cake, a light chocolate sponge filled with rich ganache and fluffy whipped cream, perfect for festive gatherings.

Ingredients

Scale
  • 4 large eggs (separated and at room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 8 ounces bittersweet or dark chocolate (chopped)
  • 1 tablespoon unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3/4 cup heavy cream (for whipped filling)
  • 1 cup heavy cream (for frosting)
  • 1/4 cup confectioners’ sugar (powdered sugar – adjust to taste)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan (10×15 inches) with parchment paper.
  2. In a large bowl, beat the egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form (approx. 5 minutes).
  3. In another bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
  4. In a separate bowl, beat the egg yolks and vanilla extract until pale and frothy. Gently fold in the dry mixture.
  5. Carefully fold the whipped egg whites into the yolk mixture until combined.
  6. Pour the batter into the prepared pan, smoothing it out evenly. Bake for 12-15 minutes, until the cake springs back when gently pressed.
  7. In a small saucepan, heat the reserved 3/4 cup of heavy cream over medium heat until just about to boil. Remove from heat and pour over the chopped chocolate and butter in a mixing bowl. Allow to sit for a few minutes before stirring until smooth.
  8. Whip the remaining 1 cup of heavy cream with confectioners’ sugar and vanilla extract until medium-stiff peaks form. Gently fold 1/3 of this whipped cream into the cooled ganache.
  9. Once the cake is done, let it cool slightly. Loosen the edges with a knife and flip the cake onto a clean kitchen towel dusted with powdered sugar.
  10. Starting from one end, gently roll the cake along with the towel to form a log shape. Allow to cool completely in its rolled position.
  11. Once cool, gently unroll the cake and spread the whipped filling, leaving a small border. Roll it back up without the towel and place it seam-side down.
  12. While the cake is firming in the fridge for about 30 minutes, let your ganache cool slightly until it thickens. Spread it over the top of the rolled cake.
  13. Add extra whipped cream at the ends to mimic the look of tree bark. Dust with cocoa powder or powdered sugar for a magical snowy finish.

Notes

Storage: The Yule Log Cake can be stored in the refrigerator for up to 3 days covered lightly with plastic wrap. It’s even better the next day when flavors meld! You can bake the cake a day in advance and assemble it on the serving day.

Nutrition

Find it online: https://us.recipesfood.org/yule-log-cake-delicious-recipe-and-tips/

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