The holiday season is upon us, and nothing says “festive” quite like a yule log cake. This classic dessert is a showstopper on any holiday table, and the Smitten Kitchen Yule Log Cake recipe is one of the best out there. With rich chocolate cake, fluffy whipped cream, and a decadent chocolate ganache, this cake is sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 1/2 cups heavy cream
- 12 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon light corn syrup
Instructions
- Preheat your oven to 350°F. Line a 12×17 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and sugar until pale and fluffy, about 2-3 minutes. Add the cocoa powder, vanilla extract, and salt, and beat until well combined.
- In another large bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Using a rubber spatula, gently fold the egg white mixture into the egg yolk mixture, being careful not to deflate the egg whites.
- Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, roll it up tightly in the parchment paper and let it cool completely on a wire rack.
- In a large bowl, beat the heavy cream until stiff peaks form. Unroll the cake and spread the whipped cream over the top, leaving a small border around the edges.
- Roll the cake back up, using the parchment paper to help you. Place the cake seam-side down on a serving platter.
- In a small saucepan, heat the chocolate, butter, and corn syrup over low heat, stirring constantly, until melted and smooth.
- Spread the chocolate ganache over the top and sides of the cake, using a spatula to create a textured bark-like effect.
- Decorate the cake with meringue mushrooms, sugared cranberries, or any other festive decorations you like.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Nutritional Information
Serving Size: 1 slice
Calories: 450
Fat: 33g
Carbohydrates: 35g
Protein: 6g
Sodium: 110mg
Cooking Time
Total Time: 2 hours 30 minutes
Preparation Time: 45 minutes
Cook Time: 15 minutes
Chill Time: 1 hour 30 minutes
Equipment
- 12×17 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack
- Spatula
- Saucepan
Serving Suggestions
This yule log cake is a showstopper on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot cocoa or mulled wine for the ultimate cozy holiday treat.
Variations
You can switch up this recipe by using different flavors of whipped cream, such as peppermint or cinnamon. You can also add in chopped nuts, dried fruit, or other mix-ins to the whipped cream filling for added texture and flavor.
Substitutions
If you don’t have cream of tartar, you can substitute an equal amount of lemon juice or white vinegar. You can also use bittersweet chocolate instead of semisweet for a darker, richer flavor.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature for 10-15 minutes before serving.
Tips
- Make sure to beat the egg whites until stiff peaks form for a light and airy cake.
- Roll the cake up while it’s still warm to prevent cracking.
- Chill the cake before spreading the chocolate ganache to prevent the whipped cream from melting.
- Use a serrated knife to cut the cake for clean slices.
Notes
This recipe makes a large, impressive cake that can feed a crowd. If you’re serving a smaller group, you can halve the recipe and use a 9×13 inch pan instead.
Frequently Asked Questions
Can I make the cake ahead of time?
Yes, you can make the cake up to 1 day ahead of time. Keep it wrapped tightly in plastic wrap and store it in the refrigerator until ready to fill and frost.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and store it in the freezer. Thaw it in the refrigerator overnight before filling and frosting.
Can I use a different filling?
Yes, you can use any filling you like, such as fruit preserves, Nutella, or caramel. Just make sure it’s a spreadable consistency that won’t weigh down the cake.
The Smitten Kitchen Yule Log Cake is a holiday classic for a reason. It’s rich, decadent, and sure to impress your guests. While it may seem intimidating, the recipe is actually quite straightforward and easy to follow. The end result is a beautiful, delicious cake that will be the centerpiece of your holiday table. So why not give it a try this year and see for yourself? Happy holidays!