The holidays are just around the corner, and it’s time to start planning your festive menus. If you’re looking for a show-stopping dessert that’s sure to impress your guests, look no further than this delicious Yule Log Cake Pioneer Woman recipe. With its moist sponge cake, rich chocolate buttercream, and adorable meringue mushrooms, this cake is a real crowd-pleaser.
Ingredients
- 6 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups mini marshmallows
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12×17 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs, sugar, and vanilla extract together until pale and creamy.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and smooth it out with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the chocolate buttercream. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, milk, vanilla extract, and salt, and beat until smooth and creamy.
- When the cake is done, remove it from the oven and let it cool for 5 minutes. Then, dust a clean kitchen towel with powdered sugar and invert the cake onto it. Peel off the parchment paper and roll the cake up in the towel, starting at the short end. Let it cool completely in the towel.
- Once the cake is cool, unroll it and spread the chocolate buttercream evenly over the surface. Sprinkle the mini marshmallows on top, and then carefully roll the cake back up, using the towel to help you. Place it seam-side down on a serving platter.
- To make the meringue mushrooms, preheat the oven to 200°F. Line a baking sheet with parchment paper.
- In a small bowl, sift together the cocoa powder, powdered sugar, and cornstarch. In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, and beat until stiff peaks form. Beat in the vanilla extract.
- Using a piping bag fitted with a round tip, pipe mushroom caps and stems onto the prepared baking sheet. Bake for 2-3 hours, or until the meringues are dry and crisp.
- To assemble the cake, arrange the meringue mushrooms around the top and sides of the cake. Dust with powdered sugar to resemble snow, if desired.
Nutritional Information
Serving Size: 1 slice
Calories: 420
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 190mg
Total Carbohydrates: 59g
Dietary Fiber: 2g
Sugars: 47g
Protein: 5g
Cooking Time
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Equipment
- 12×17 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Sifter
- Spatula
- Mixer
- Clean kitchen towel
- Serving platter
- Piping bag
- Baking sheet
Serving Suggestions
This Yule Log Cake Pioneer Woman recipe is perfect for holiday parties and gatherings. Serve it with a cup of hot cocoa or a glass of mulled wine for a cozy and festive treat.
Variations
If you’re looking to switch things up, try adding some chopped nuts or dried fruit to the chocolate buttercream. You can also swap out the mini marshmallows for crushed candy canes or chocolate chips.
Substitutions
If you don’t have mini marshmallows on hand, you can use regular-sized marshmallows instead. Just cut them into smaller pieces before sprinkling them on top of the cake.
Storage
This cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Tips
- Make sure to beat the eggs and sugar together until pale and creamy. This will help give the cake a light and fluffy texture.
- When rolling up the cake, make sure to use a clean kitchen towel that’s been dusted with powdered sugar. This will help prevent the cake from sticking.
- Be sure to let the meringue mushrooms dry out completely in the oven. This will help give them a crisp texture.
Notes
This Yule Log Cake Pioneer Woman recipe makes one 12-inch cake, which serves 12-16 people.
Frequently Asked Questions
- Can I make this cake ahead of time?
- Yes, you can make the cake and buttercream up to 2 days ahead of time. Store them separately in the refrigerator, and then assemble the cake on the day you plan to serve it.
- Can I freeze this cake?
- Yes, you can freeze the assembled cake for up to 3 months. Let it thaw in the refrigerator overnight before serving.
- Can I use a different type of frosting?
- Yes, you can use any type of frosting you like. Cream cheese frosting or whipped cream would both be delicious with this cake.
Personal Thoughts
This Yule Log Cake Pioneer Woman recipe is one of my favorite holiday treats. The moist sponge cake and rich chocolate buttercream are the perfect combination, and the meringue mushrooms are just too cute. I love making this cake for holiday parties and gatherings, and it always gets rave reviews. If you’re looking for a festive dessert that’s sure to impress, I highly recommend giving this recipe a try!