The holiday season is just around the corner, and it’s time to indulge in some traditional treats. There’s no better way to celebrate Christmas than with a delicious yule log cake. With its rich chocolate flavor and festive decoration, it’s the perfect dessert to add some cheer to your festivities. This traditional yule log recipe is easy to make and will surely impress your friends and family.
- 6 eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Decorations: meringue mushrooms, powdered sugar, and cranberries
- Preheat the oven to 350°F (180°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- In a large bowl, beat the egg whites until stiff peaks form. Gradually add in the granulated sugar, and continue to beat until the mixture becomes glossy and forms stiff peaks.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the egg yolks and vanilla extract until pale and creamy.
- Fold the egg yolk mixture into the egg white mixture until fully combined.
- Gradually sift in the dry ingredients and gently fold them into the mixture until there are no lumps.
- Pour the batter into the prepared pan and smooth it out using a spatula.
- Bake for 12-15 minutes, or until the cake is springy to the touch.
- Remove the cake from the oven and turn it out onto a clean kitchen towel, dusted with powdered sugar. Roll up the cake with the towel and leave it to cool.
- In a medium bowl, beat the heavy cream, unsalted butter, confectioners’ sugar, cocoa powder, vanilla extract, and milk until smooth and creamy.
- Unroll the cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Roll up the cake tightly and place it seam-side down on a serving platter.
- Cut off a small slice from one end of the cake and attach it to the side of the main log using a little bit of the frosting to create a “branch”.
- Spread the remaining frosting over the surface of the cake, using a fork to create a bark-like texture.
- Decorate the yule log with the meringue mushrooms, powdered sugar, and cranberries.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Serving Size: 1 slice (1/10 of the cake)
Total Fat: 20g
Saturated Fat: 11g
Total Carbohydrates: 57g
Dietary Fiber: 2g
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chilling Time: 30 minutes
- 10×15-inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Clean kitchen towel
- Serving platter
- Piping bag (optional)
Yule log cake is best served chilled with a hot cup of cocoa or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
You can experiment with different flavors and fillings to create your own unique yule log cake. Here are a few ideas:
- Orange chocolate yule log: Add the zest of 1 orange to the batter and use orange-flavored liqueur in the filling.
- Mint chocolate yule log: Add 1 tsp of peppermint extract to the batter and use crushed candy canes in the filling.
- White chocolate raspberry yule log: Use white chocolate chips in the batter and add raspberry preserves to the filling.
If you don’t have all the ingredients on hand, here are a few substitutions you can make:
- Heavy cream: Use whipped cream or evaporated milk instead.
- Unsalted butter: Use salted butter, but reduce the amount of salt in the recipe.
- Cocoa powder: Use melted chocolate instead, but reduce the amount of sugar in the recipe.
- Confectioners’ sugar: Pulse granulated sugar in a food processor until it becomes powdery.
Yule log cake can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To thaw, place it in the refrigerator overnight.
- Make sure the egg whites are at room temperature before beating them.
- Don’t overmix the batter, or it may become dense and dry.
- Roll up the cake while it’s still warm to prevent cracking.
- Use a serrated knife to cut the cake, and wipe it clean between slices for a neater finish.
- Decorate the cake just before serving to prevent the decorations from melting.
This recipe makes a large yule log cake, perfect for sharing with a crowd. You can easily halve the recipe to make a smaller cake.
Frequently Asked Questions
What is a yule log cake?
A yule log cake, also known as a Buche de Noel, is a traditional Christmas dessert that originated in France. It’s a sponge cake that’s rolled up with a filling and decorated to look like a log.
What’s the best way to decorate a yule log cake?
You can decorate a yule log cake with meringue mushrooms, powdered sugar, fresh fruit, or candy. To create a bark-like texture, use a fork to make lines in the frosting.
Can I make a yule log cake ahead of time?
Yes, you can make a yule log cake up to 2 days ahead of time and store it in the refrigerator. Just decorate it before serving.
As someone who loves to bake, I always look forward to the holiday season, as it’s the perfect time to experiment with new recipes. This traditional yule log recipe is one of my favorites. It’s easy to make and always impresses my guests. The rich chocolate flavor combined with the creamy filling and festive decorations make it the perfect addition to any Christmas table. I highly recommend giving this recipe a try and sharing it with your loved ones.