Yule Log Cake (Christmas Log)

Why Make This Recipe

Yule Log Cake, or Christmas Log, is a classic dessert that brings festive cheer to any holiday table. Its rich chocolate flavor and beautiful presentation make it a delightful centerpiece for Christmas celebrations. Not only is it a treat for the taste buds, but it also captures the spirit of the season with its charming log appearance, often adorned with festive decorations. Making this cake is a fun activity to do with family and friends, creating sweet memories along with delicious dessert!

How to Make Yule Log Cake

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup cocoa hazelnut spread
• 1/2 cup chocolate ganache
• Meringue mushrooms (for decoration)
• Sugared cranberries (for decoration)
• Fresh rosemary (for decoration)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat eggs and sugar until light and fluffy. Stir in vanilla extract.
4. Gently fold in the dry ingredients until just combined.
5. Spread the batter in the prepared pan evenly. Bake for about 12-15 minutes until the cake springs back when touched.
6. Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar, and roll it up with the towel. Allow to cool completely.
7. Meanwhile, whip the heavy cream until stiff peaks form. Fold in the cocoa hazelnut spread.
8. Unroll the cooled cake and spread the hazelnut whipped cream over the surface. Roll it back up carefully.
9. Place the rolled cake seam-side down on a serving platter and cover with chocolate ganache.
10. Decorate with meringue mushrooms, sugared cranberries, and fresh rosemary. Slice and serve.

How to Serve Yule Log Cake

Slice the Yule Log Cake into thick pieces and place them on dessert plates. For an added touch, you can sprinkle extra powdered sugar on top or serve with a dollop of whipped cream. This way, you make each slice visually appealing and scrumptious for your guests.

How to Store Yule Log Cake

To store leftover Yule Log Cake, wrap it tightly in plastic wrap or aluminum foil. This will help keep it fresh. You can store it in the refrigerator for about 3-4 days. If you want to keep it longer, place it in the freezer, where it can last for up to a month. Just make sure to let it thaw in the refrigerator before serving.

Tips to Make Yule Log Cake

1. Ensure that all ingredients are at room temperature for the best mixing.
2. When rolling the cake, do it gently to prevent cracking. It helps to roll it with the towel while still warm.
3. Decorate the cake according to your creativity—add chocolate shavings or edible glitter for a festive look.

Variation

You can customize the filling by using different flavors of whipped cream, such as vanilla or mint. You can also add nuts or fruit to the filling for extra texture and flavor.

FAQs

1. Can I make the Yule Log Cake in advance?
Yes, you can make the cake a day or two ahead. Just store it covered in the refrigerator and add decorations before serving.

2. What can I use instead of cocoa hazelnut spread?
You can use chocolate ganache or regular chocolate spread if you prefer.

3. Is it possible to make a gluten-free version of Yule Log Cake?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend to make it gluten-free. Just make sure to check that all other ingredients are also gluten-free.

Yule Log Cake

A delightful chocolate dessert that captures the festive spirit with its log appearance, perfect for holiday celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Holiday

Cuisine: American, French

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Filling and Topping

• 1 cup heavy cream
• 1/2 cup cocoa hazelnut spread
• 1/2 cup chocolate ganache

For Decoration

• Meringue mushrooms For decoration
• Sugared cranberries For decoration
• Fresh rosemary For decoration

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat eggs and sugar until light and fluffy. Stir in vanilla extract.
4. Gently fold in the dry ingredients until just combined.
5. Spread the batter in the prepared pan evenly. Bake for about 12-15 minutes until the cake springs back when touched.
6. Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar, and roll it up with the towel. Allow to cool completely.

Assembly

1. Meanwhile, whip the heavy cream until stiff peaks form. Fold in the cocoa hazelnut spread.
2. Unroll the cooled cake and spread the hazelnut whipped cream over the surface. Roll it back up carefully.
3. Place the rolled cake seam-side down on a serving platter and cover with chocolate ganache.
4. Decorate with meringue mushrooms, sugared cranberries, and fresh rosemary. Slice and serve.

Notes

Ensure all ingredients are at room temperature for best mixing. Roll the cake gently to prevent cracking. Decorate according to your creativity—add chocolate shavings or edible glitter for a festive look.