Festive Yule Log Cake

This festive Yule Log Cake brings holiday magic to your table and has been a family favorite for years. With its soft cocoa sponge, fluffy cream filling, and decadent frosting, it is delicious and a stunning centerpiece for any celebration.

I first baked this for a holiday party, and it instantly became the star dessert. My friends now request it every year.

Ingredients

• Large eggs: These create a light and airy texture. Always use room-temperature eggs for the best results.
• Granulated sugar: Adds sweetness and helps stabilize the batter.
• Vanilla extract: Enhances the cake's overall flavor.
• All-purpose flour: Provides the right structure for rolling without breaking.
• Cocoa powder: Adds a rich chocolate flavor. Opt for Dutch-processed for deeper color.
• Baking powder: Ensures the cake rises beautifully.
• Salt: Balances sweetness and deepens flavors.

For the Filling

• Heavy cream: Whips up into the creamy, luxurious filling.
• Powdered sugar: Sweetens the cream without the graininess.
• Vanilla extract: Adds warmth and enhances the creaminess.
• Melted chocolate: Optional but brings an extra hint of decadence.

For the Frosting

• Unsalted butter: Softened to create the buttery, melt-in-your-mouth base.
• Powdered sugar: Sweetens without overshadowing the chocolate.
• Cocoa powder: Gives the frosting its signature rich chocolate flavor.
• Heavy cream: Makes the frosting silky smooth.
• Vanilla extract: Layers in added depth and warmth.

How To Make Festive Yule Log Cake

Make the Cake:

Preheat oven to 350°F. Line a jelly roll pan with parchment paper to prevent sticking and achieve even rolling.

Whisk the eggs and granulated sugar until the mixture is light and fluffy. Add in the vanilla extract for flavor depth.

Sift the all-purpose flour, cocoa powder, baking powder, and salt to ensure no clumps. Gently fold into the wet mixture to maintain the aeration.

Spread the batter evenly into the prepared pan using a spatula for an even surface. Bake for 10 to 12 minutes or until the cake springs back when touched.

Remove the cake from the oven and immediately place it onto a kitchen towel. Roll the warm cake with the towel inside; this shapes it for filling later while preventing cracks. Let it cool completely.

Prepare the Filling:

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This step creates a stable filling.

For a more decadent profile, gently fold in melted chocolate. Ensure the chocolate is cooled to avoid deflating the whipped cream.

Assemble the Cake:

Carefully unroll the cooled cake. Spread the prepared filling evenly over the surface, going right to the edges for that perfect rolled look.

Re-roll the cake tightly but without cracking.

Make the Frosting:

Beat softened unsalted butter until creamy. Gradually incorporate powdered sugar and cocoa powder. Add the vanilla extract and heavy cream, then continue to beat until the frosting is fluffy and smooth.

Frost the Cake:

Spread the frosting generously over the rolled cake. Use a spatula to create a bark-like texture, mimicking the look of a traditional yule log.

I love how the cocoa powder I use brings out a rich chocolate flavor that balances the creamy filling. My kids enjoy making the frosting bark pattern with a spatula while learning about the dessert’s holiday origins.

Storage Tips

Store the yule log in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices individually and freeze. Thaw in the refrigerator before serving.

Ingredient Substitutions

You can substitute all-purpose flour with a gluten-free blend for a celiac-friendly version. Non-dairy heavy cream alternatives work for those avoiding dairy.

This yule log embodies more than a dessert; it symbolizes togetherness, tradition, and the joy of baking.

Recipe FAQs

→ How do I ensure the sponge cake doesn't crack?

Roll the cake in a kitchen towel immediately after baking while it's still warm. This helps the sponge stay pliable and prevents cracks.

→ Can I add flavor variations to the filling?

Yes, you can incorporate flavored extracts, liqueurs, or additional melted chocolate for a unique twist to the filling.

→ What texture should I aim for in the frosting?

The frosting should be smooth but firm enough to hold its texture when creating bark-like patterns with a spatula.

→ Can this cake be made in advance?

Yes, you can fully assemble the cake a day ahead and refrigerate. Bring it to room temperature before serving for the best flavor and texture.

→ What decoration ideas work for a festive look?

Dust the cake with powdered sugar for a snowy effect and add decorative items like meringue mushrooms, cranberries, or sprigs of rosemary.