Yule Log Cake is a festive and delicious dessert that brings joy to holiday gatherings. Its rolled shape and rich flavors make it a perfect centerpiece for your holiday table. This cake is not only beautiful but also fun to make and share with family and friends.
how to make Yule Log Cake
Ingredients :
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together until thick and pale.
- Sift the flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold in until just combined.
- Add the water and vanilla extract, then mix until smooth.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the towel.
- Carefully remove the parchment paper and roll the cake up in the towel, starting from one of the short ends.
- Let the rolled cake cool completely.
- To make the filling, you can whip some cream with sugar and vanilla, then unroll the cooled cake, spread the whipped cream, and re-roll it.
- For a finishing touch, frost the outside with chocolate ganache or icing, then use a fork to create bark-like textures.
- Decorate with powdered sugar, berries, or chocolate shavings if desired.
how to serve Yule Log Cake
Serve Yule Log Cake sliced into rounds. Place the slices on a plate and garnish with fresh berries or a dusting of powdered sugar for an extra festive look. It pairs perfectly with a hot cup of cocoa or coffee.
how to store Yule Log Cake
Keep any leftover Yule Log Cake in the refrigerator. Wrap it in plastic wrap or store it in an airtight container. It will stay fresh for about 3-4 days. If you would like to keep it longer, consider freezing it without the frosting.
tips to make Yule Log Cake
- Make sure all your ingredients are at room temperature for the best texture.
- Be gentle when folding in the flour mixture to keep the batter light and airy.
- Use a damp towel while rolling the cake to help prevent cracks.
variation
You can add different flavors to the filling, like adding orange zest or peppermint extract. You could also use different types of frosting, such as cream cheese or mocha frosting, for a unique twist on the traditional log.
FAQs
Can I make Yule Log Cake ahead of time?
Yes, you can make the cake a day in advance. Just store it wrapped in plastic wrap in the refrigerator until you are ready to decorate and serve.
What can I use if I don’t have cocoa powder?
You can use a chocolate cake mix instead of making it from scratch, or you can substitute with carob powder for a different taste.
Is Yule Log Cake gluten-free?
To make a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
Yule Log Cake!
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and prepare a 10x15-inch baking sheet by lining and lightly greasing parchment paper.
- Beat eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and tripled in volume.
- Sift together dry ingredients (flour, cocoa powder, baking powder, and salt), then gently fold them into the egg mixture in two additions.
- Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes until a toothpick inserted comes out clean.
- While warm, invert the cake onto a sugar-dusted tea towel, peel off parchment, and roll the cake with the towel inside to cool completely.
- Beat softened butter with an electric mixer until it is light and fluffy.
- Gradually add powdered sugar and cocoa powder, beating until fully incorporated and smooth.
- Slowly add milk or cream and vanilla extract, continuing to beat until the buttercream is light, fluffy, and spreadable.
- Carefully unroll the cooled cake and spread about one-third of the chocolate buttercream evenly over the inside surface.
- Roll the cake back up tightly without the tea towel, then place it seam-side down on a serving platter.
- Trim a small diagonal slice from one end of the log and attach it to the side of the main log with buttercream to create a branch effect.
- Frost the entire cake with the remaining buttercream, using a fork to create a bark-like texture for decoration.
- Dust with confectioners' sugar and decorate with fresh cranberries and rosemary sprigs to complete the festive Yule log appearance.