The holiday season is all about indulging in delicious treats with your loved ones, and what better way to celebrate than with a Cream Cheese Yule Log Cake? This festive dessert is a showstopper that will impress all of your guests, and it’s surprisingly easy to make! In this article, we’ll take you through all the steps to creating this delicious cake, along with some tips, tricks, and variations to make it your own.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F. Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and sugar together until light and fluffy. Add in the water and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- While the cake is baking, prepare the cream cheese filling. In a large bowl, beat the cream cheese and butter together until light and fluffy. Add in the powdered sugar, vanilla extract, and heavy cream. Mix until fully combined.
- Remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the top of the cake and flip it over onto the towel.
- Carefully peel off the parchment paper and spread the cream cheese filling over the top of the cake.
- Starting from the short end of the cake, roll it up tightly with the towel. Place the rolled cake on a plate and refrigerate for at least 1 hour.
- Once the cake has chilled, remove it from the refrigerator and dust with more powdered sugar if desired. Slice and serve!
Nutritional Information:
Serving Size: 1 slice
Calories: 322
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 170mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 34g
Protein: 5g
Cooking Time:
Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour 15 minutes
Equipment:
15×10-inch jelly roll pan
Parchment paper
Kitchen towel
Mixing bowls
Electric mixer
Serving Suggestions:
For an extra festive touch, garnish your Cream Cheese Yule Log Cake with fresh cranberries, chopped nuts, or a dusting of cocoa powder. It pairs perfectly with a cup of hot cocoa or coffee!
Variations:
To switch things up, try adding in some different flavors to your Cream Cheese Yule Log Cake. You could add some orange zest and extract to the cake batter for a citrus twist, or mix in some crushed peppermint candies to the cream cheese filling for a minty flavor.
Substitutions:
If you don’t have cream cheese on hand, you could substitute it with mascarpone cheese or Greek yogurt. You could also use margarine or coconut oil instead of butter in the cream cheese filling.
Storage:
Your Cream Cheese Yule Log Cake will keep well in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
Tips:
- Make sure to dust the top of the cake with powdered sugar as soon as it comes out of the oven. This will help prevent the cake from sticking to the towel when you roll it up.
- Be sure to roll the cake up tightly with the towel to prevent any air bubbles from forming.
- Letting the cake chill in the refrigerator for at least an hour will make it easier to slice and serve.
Notes:
This recipe makes about 10-12 slices, depending on how thick you cut them. It’s a great make-ahead dessert that you can prepare a day or two in advance of your holiday gathering.
Frequently Asked Questions:
Can I freeze my Cream Cheese Yule Log Cake?
Yes! Wrap it tightly in plastic wrap and place it in an airtight container. It will keep well in the freezer for up to 3 months. Let it thaw in the refrigerator before serving.
Can I use a different type of flour?
You could try using a gluten-free flour blend, but keep in mind that the texture and flavor of the cake may be slightly different.
What can I use instead of cocoa powder?
If you don’t have cocoa powder on hand, you could use melted chocolate or carob powder instead.
The Cream Cheese Yule Log Cake is a classic holiday dessert that everyone will love. With its rich chocolate cake and creamy filling, it’s the perfect indulgent treat to enjoy with friends and family. This recipe is easy to customize with different flavors and toppings, so feel free to get creative! We hope you give this recipe a try and enjoy it as much as we do.