Yule Log Cake (Christmas Log)

Introduction

The Yule Log Cake, also known as a Christmas Log, is a festive dessert that brings joy and sweetness to holiday gatherings. This chocolatey treat resembles a log and is often decorated with festive touches, making it a centerpiece at any holiday table. Its rich flavor and soft texture make it a favorite during the Christmas season.

Why Make This Recipe

Making a Yule Log Cake is a wonderful way to celebrate the holidays. Not only is it delicious, but it is also a fun dessert to create. The process of rolling the cake and decorating it allows for creativity, and it can be customized to suit your tastes. By making it at home, you can enjoy a fresh and tasty treat that will impress your family and friends.

How to Make Yule Log Cake

Here’s a simple guide to making your own Yule Log Cake.

Ingredients:

4 large eggs, separated
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 cup water
8 oz semisweet chocolate, chopped
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tbsp cocoa powder
2 tbsp heavy cream
1 tsp vanilla extract
Powdered sugar (for dusting)
Marzipan mushrooms (optional)
Chocolate shavings or curls (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
Beat egg yolks, granulated sugar, brown sugar, and vanilla extract until pale and fluffy.
In a separate bowl, whisk egg whites until soft peaks form.
Sift together flour, salt, and baking powder. Gradually fold the dry ingredients into the egg mixture, followed by the water, until just combined.
Gently fold in the beaten egg whites.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Once baked, cool the cake slightly, then turn it onto a powdered sugar-dusted towel and roll it up. Allow it to cool completely.
Melt the semisweet chocolate and beat softened butter with powdered sugar and cocoa powder until smooth.
Stir in the melted chocolate, heavy cream, and vanilla extract until fluffy.
Unroll the completely cooled cake and spread a thin layer of chocolate buttercream inside.
Roll the cake back up and place it seam-side down on a platter.
Frost the entire cake with the remaining buttercream, creating a bark-like texture.
Decorate with a fork and dust with powdered sugar. Optionally, add marzipan mushrooms and chocolate shavings.
Refrigerate for at least 1 hour before serving.

How to Serve Yule Log Cake

Slice the Yule Log Cake into neat pieces and present it on a festive platter. You can serve it plain, or with a dollop of whipped cream for extra flavor.

How to Store Yule Log Cake

Store any leftover Yule Log Cake in the refrigerator. Wrap it tightly in plastic wrap to keep it fresh. It can last up to three days in the fridge.

Tips to Make Yule Log Cake

Make sure your eggs are at room temperature for better results.
Be gentle when folding in the egg whites; this helps keep the cake light and airy.
Don’t skip the cooling step after baking! Cooling it while rolled helps it hold its shape later.

Variation

You can add different flavors to the buttercream, like peppermint extract, for a festive twist. Also, consider using different toppings, such as crushed nuts or seasonal fruits.

FAQs

1. Can I use other types of chocolate for this recipe?
Yes, you can use dark chocolate or white chocolate if you prefer a different flavor.

2. Can I make the cake ahead of time?
Absolutely! You can bake the cake 1-2 days in advance and keep it wrapped in the fridge until you’re ready to decorate.

3. Is the Yule Log Cake difficult to make?
Not at all! With careful following of the steps, you can easily make this beautiful dessert.

Enjoy creating your Yule Log Cake this holiday season!

Yule Log Cake

Author: krmibk110
Total Time: 105 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A festive chocolate cake shaped like a log, perfect for holiday gatherings.

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
Beat egg yolks, granulated sugar, brown sugar, and vanilla extract until pale and fluffy.
In a separate bowl, whisk egg whites until soft peaks form.
Sift together flour, salt, and baking powder. Gradually fold the dry ingredients into the egg mixture, followed by the water, until just combined.
Gently fold in the beaten egg whites.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Once baked, cool the cake slightly, then turn it onto a powdered sugar-dusted towel and roll it up. Allow it to cool completely.
Melt the semisweet chocolate and beat softened butter with powdered sugar and cocoa powder until smooth.
Stir in the melted chocolate, heavy cream, and vanilla extract until fluffy.
Unroll the completely cooled cake and spread a thin layer of chocolate buttercream inside.
Roll the cake back up and place it seam-side down on a platter.
Frost the entire cake with the remaining buttercream, creating a bark-like texture.
Decorate with a fork and dust with powdered sugar. Optionally, add marzipan mushrooms and chocolate shavings.
Refrigerate for at least 1 hour before serving.

Notes

Make sure your eggs are at room temperature for better results. Be gentle when folding in the egg whites to keep the cake light and airy.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 100mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 180mg

Keywords: Yule Log, Christmas Dessert, Holiday Baking

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