It’s the most wonderful time of the year, and what better way to celebrate the festive season than by baking a delicious yule log cake? Not only is it a classic Christmas dessert, but it also provides the perfect canvas for some creative decorating fun. In this recipe, we will show you how to decorate your yule log cake in two fun ways that will impress your guests and add some extra Christmas cheer to your table.
Ingredients:
- For the cake:
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the decorations:
- 1 batch chocolate ganache (recipe below)
- 1 batch buttercream frosting (recipe below)
- Assorted Christmas candies and decorations
Instructions:
For the cake:
- Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large mixing bowl, beat the egg yolks and sugar together until thick and pale in color.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the egg yolk mixture and mix until just combined.
- In another mixing bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter until no white streaks remain.
- Pour the batter into the prepared pan and spread it evenly.
- Bake the cake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes.
- Turn the cake out onto a clean kitchen towel and gently peel off the parchment paper.
- Starting at the short end, roll the cake up in the towel and let it cool completely.
For the filling:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Unroll the cooled cake and spread the filling over the top, leaving a small border around the edges.
- Roll the cake up again, this time without the towel, and place it on a serving platter with the seam side down.
- Trim the ends of the cake at an angle to resemble tree branches.
For the decorations:
- Prepare the chocolate ganache by melting 8 oz of chocolate chips with 1/2 cup of heavy cream in a heatproof bowl set over a pot of simmering water.
- Stir until smooth, then remove from the heat and let it cool for a few minutes.
- Spread the ganache over the yule log cake, using a spatula to create a bark-like texture.
- Prepare the buttercream frosting by beating 1/2 cup of softened butter, 2 cups of powdered sugar, and 1 tsp of vanilla extract together until smooth.
- Use a piping bag fitted with a star tip to pipe small dollops of frosting along the top of the cake to resemble holly leaves.
- Place red candies or sprinkles in the center of each dollop to resemble berries.
- Decorate the cake with additional Christmas candies and decorations as desired.
Nutritional Information:
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 110mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 28g
- Protein: 5g
Cooking Time:
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Cooling Time: 1 hour
- Decorating Time: 30 minutes
- Total Time: 2 hours and 15 minutes
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Kitchen towel
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Piping bag and star tip
Serving Suggestions:
For an extra festive touch, serve the yule log cake with a dusting of powdered sugar and a sprig of fresh holly or a candy cane on the side. It also pairs well with a cup of hot cocoa or your favorite holiday beverage.
Variations:
For a twist on the classic recipe, try using different flavors of cake or frosting. You can also experiment with different fillings, such as fruit, chocolate, or whipped cream.
Substitutions:
If you don’t have heavy cream on hand, you can use milk or half-and-half for the filling and ganache. You can also substitute the butter in the frosting with margarine or shortening if you prefer.
Storage:
The yule log cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or store it in an airtight container to keep it fresh. Allow it to come to room temperature before serving.
Tips:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a serrated knife to trim the ends of the cake for a more realistic tree branch effect.
- Don’t overfill the cake with the filling or it may crack when you roll it up.
Notes:
This recipe makes one yule log cake, which serves approximately 8-10 people.
Frequently Asked Questions:
- Can I make the cake and filling ahead of time?
- Yes, you can make the cake and filling up to 1 day in advance. Store the cake rolled up in the towel and the filling in an airtight container in the refrigerator until you are ready to assemble and decorate the cake.
- Can I freeze the yule log cake?
- Yes, you can freeze the yule log cake for up to 1 month. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer. Thaw it in the refrigerator before serving.
- Can I use whipped cream for the filling instead of heavy cream?
- Yes, you can use whipped cream for the filling, but it may not hold up as well as the heavy cream filling.
Personal Thoughts:
This Christmas yule log cake is a showstopper dessert that will impress your guests and add some festive cheer to your table. With its light and fluffy cake, creamy filling, and chocolate ganache bark, it’s a delicious treat that is sure to be a hit. I love how versatile this recipe is and how easy it is to customize the decorations to suit your personal style. Whether you choose to go with the holly leaf and berry design or get creative with your own ideas, this yule log cake is a fun and festive way to celebrate the holiday season.