Description
This classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a luscious whipped cream filling, then covered in rich chocolate buttercream textured to resemble tree bark. Perfectly festive with optional seasonal decorations like cranberries, edible mushrooms, and fresh rosemary sprigs, this dessert is an elegant centerpiece for holiday celebrations.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
For Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites until soft peaks form, gradually adding half of the sugar (1/4 cup) until stiff peaks hold. In another bowl, beat the egg yolks with the remaining sugar until pale and thick, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg yolk mixture. Carefully fold the beaten egg whites into the batter to keep it light and airy. Spread this batter evenly in your prepared pan and bake for 10–12 minutes until the cake springs back when touched. Once baked, immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar starting from the short end, and let it cool completely in the towel.
- Prepare the Filling: Chill a mixing bowl and whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is cooled, carefully unroll it and spread the whipped cream evenly across the surface.
- Roll the Cake: Roll the cake tightly from the short end again and wrap it in plastic wrap. Refrigerate for one hour to allow it to set and make it easier to frost.
- Make the Chocolate Buttercream: In a bowl, beat the softened unsalted butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Use a spatula to spread this buttercream evenly over the chilled cake.
- Assemble the Yule Log: Place the frosted, rolled cake onto a serving platter. Use a fork or spatula to create bark-like textures on the buttercream to simulate tree bark. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, or other seasonal decorations as desired.
- Final Touch: Dust the entire decorated cake lightly with powdered sugar to mimic freshly fallen snow, enhancing its festive appearance before serving.
- Serving Suggestion: Present your Yule Log on a rustic wooden serving board to bring out a cozy and elegant holiday vibe.
Notes
- For best results, ensure the cake is rolled while still warm to prevent cracking.
- Use room temperature eggs to help achieve the best volume when whipping.
- Chilling the rolled cake before frosting helps maintain its shape and makes spreading the buttercream easier.
- Decorate creatively with seasonal elements to personalize your Yule Log.
- Store the cake refrigerated and consume within 2-3 days for optimal freshness.
