Classic Yule Log Cake Recipe

If you’re dreaming of a show-stopping dessert that instantly brings holiday cheer, our Classic Yule Log Cake Recipe is exactly what you need. This traditional cake combines a light, tender chocolate sponge rolled with fluffy almond-tinged whipped cream and finished with a luscious, textured chocolate frosting resembling a tree bark. Every bite offers a delicious balance of rich chocolate and airy sweetness, making it the centerpiece dessert perfect for festive family gatherings or cozy winter celebrations.

Ingredients You’ll Need

The beauty of this Classic Yule Log Cake Recipe lies in its simple, timeless ingredients, each playing a crucial role in texture, flavor, and presentation. From fresh eggs that build the light sponge to the deep cocoa that gives it that signature chocolaty hue, these essentials come together to create a memorable dessert experience.

• 4 large eggs, separated: Provide the foundation for a light and airy sponge cake.
• 2/3 cup sugar, divided: Sweetens the batter and stabilizes the egg whites for fluffiness.
• 1/2 cup all-purpose flour: Gives structure without weighing down the cake.
• 2 tablespoons baking cocoa: Adds rich chocolate flavor and color.
• 1 teaspoon baking powder: Helps the cake rise evenly and maintain tenderness.
• 1/4 teaspoon salt: Enhances all the flavors subtly.
• 1 cup heavy whipping cream: Whipped for a light, dreamy filling.
• 2 tablespoons sugar: Sweetens the whipped cream filling perfectly.
• 1/4 teaspoon almond extract: Adds a lovely, nutty fragrance to the filling.
• 1/2 cup butter, softened: Forms the creamy base for the frosting.
• 2 cups confectioners’ sugar: Sweetens and smooths the frosting and dusts the cake towel.
• 2 ounces unsweetened chocolate, melted: Deepens the frosting’s flavor for a rich finish.
• 2 tablespoons 2% milk: Balances the frosting’s texture.
• 2 teaspoons vanilla extract: Adds warmth and complexity to the frosting.
• Sugared cranberries: Decorative, tart, and sparkly seasonal garnish.
• Sugared rosemary sprigs: Fresh, evergreen touch for beautiful holiday flair.

How to Make Classic Yule Log Cake Recipe

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it well. This step ensures the delicate sponge won’t stick and will come out perfectly smooth when it’s time to roll.

Step 2: Beat Egg Yolks and Sugar

In a large bowl, beat the separated egg yolks with 1/3 cup of sugar until the mixture is thick and lemon-colored. This is where the sponge gets its body and richness, setting the stage for a tender yet sturdy cake.

Step 3: Whip Egg Whites

In a separate bowl, beat the egg whites until they form soft peaks, then gradually add the remaining 1/3 cup sugar and whip until stiff peaks form. This step introduces air for a fluffy texture that will make your cake light as a cloud.

Step 4: Fold Ingredients Together

Gently fold the yolk mixture into the whipped egg whites. Then, sift together the all-purpose flour, baking cocoa, baking powder, and salt. Carefully fold these dry ingredients into the egg mixture to combine without losing the airiness you just whipped in.

Step 5: Bake the Cake

Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes until the cake springs back lightly when touched. It’s crucial not to overbake, as you want the cake pliable enough to roll without cracking.

Step 6: Roll the Cake While Warm

Right after baking, turn the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper, then roll the cake up with the towel, just like a jelly roll. Allow the cake to cool completely rolled up to hold its shape without breaking.

Step 7: Prepare and Apply the Filling

Whip the heavy cream with sugar and almond extract until you reach stiff peaks. Carefully unroll the cooled cake and spread this velvety filling evenly over the surface. Then, roll the cake back up gently, this time without the towel, so the cream stays neatly inside.

Step 8: Make the Frosting

Beat softened butter until creamy, then gradually add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract. Continue beating until the frosting is luscious and smooth—perfect for mimicking the bark of a tree on your yule log.

Step 9: Frost the Cake

Generously frost the rolled cake. Use a fork or the back of a spoon to create a rustic bark-like texture on the surface. This little artistic touch makes your log look authentically woodsy and inviting.

Step 10: Chill and Garnish

Refrigerate the assembled cake for the frosting to set. Just before serving, decorate with sugared cranberries and rosemary sprigs for a festive pop of color and a touch of winter greenery.

How to Serve Classic Yule Log Cake Recipe

Garnishes

Sugared cranberries and rosemary sprigs add a delightful festive sparkle and aroma. Their tartness and piney freshness perfectly complement the sweet, rich cake and highlight the holiday mood beautifully.

Side Dishes

Serve this cake alongside a silky hot chocolate or a cup of spiced tea to balance its richness. A simple bowl of fresh berries or a light citrus salad can also provide a refreshing counterpoint to this decadent dessert.

Creative Ways to Present

For a fun twist, slice the cake into individual logs and serve them as festive mini portions. You can also dust with powdered sugar to mimic snow or add edible gold stars for an elegant touch that will impress all your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover yule log tightly in plastic wrap and store it in the refrigerator. It will stay fresh and moist for up to 3 days, giving you plenty of time to enjoy every delicious slice.

Freezing

This cake freezes beautifully. To freeze, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. When well wrapped, your Classic Yule Log Cake Recipe can be frozen for up to 2 months without losing quality.

Reheating

Unlike some cakes, your yule log doesn’t really require reheating. If you prefer it at room temperature, take it out of the fridge about 30 minutes before serving, allowing the flavors and frosting to soften pleasantly.

FAQs

Can I use a different extract instead of almond?

Absolutely! Vanilla extract works wonderfully if you don’t have almond. You can also experiment with hazelnut or orange extracts for a unique twist on the traditional flavor.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable is essential. Use a clean kitchen towel dusted generously with confectioners’ sugar to roll it gently. Cooling the cake in the rolled shape helps it “remember” that form, reducing cracks when you fill it.

Is this recipe suitable for beginners?

Yes! While the technique might sound fancy, the steps are very straightforward. Just take your time with folding the ingredients and rolling the cake, and you’ll have a stunning dessert to be proud of.

Can I make this yule log in advance?

Definitely! You can prepare the cake a day ahead, wrap it well, and refrigerate. Add the final garnishes like sugared cranberries right before serving to keep them fresh and vibrant.

What is the best way to slice a yule log cake?

Use a sharp serrated knife and slice gently with a back-and-forth motion. Wiping the knife clean between slices helps keep each piece neat and prevents the frosting from dragging.

Final Thoughts

There is something truly magical about a Classic Yule Log Cake Recipe warming up any holiday table with its rich flavors and charming presentation. I encourage you to try making this beautiful cake—it’s not only delicious but also a joyful baking experience that brings friends and family together. Once you’ve made it, it might just become your new seasonal favorite for years to come!

Classic Yule Log Cake Recipe

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• Author: admin
• Total Time: 42 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Classic Yule Log recipe delivers a festive and elegant chocolate sponge cake rolled with a light almond whipped cream filling and coated in a rich chocolate buttercream frosting. Garnished with sugared cranberries and rosemary sprigs, it’s a perfect centerpiece for holiday celebrations.

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Ingredients

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For the Cake:

• 4 large eggs, separated
• 2/3 cup sugar, divided
• 1/2 cup all-purpose flour
• 2 tablespoons baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/4 teaspoon almond extract

For the Frosting:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons 2% milk
• 2 teaspoons vanilla extract

For Garnish:

• Sugared cranberries
• Sugared rosemary sprigs

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Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, then grease the paper to ensure the cake doesn’t stick.
2. Beat Egg Yolks: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture is thick and has a lemon-yellow color, which indicates it’s well aerated.
3. Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar while continuing to beat until stiff peaks are achieved, creating a fluffy meringue.
4. Combine Yolks and Whites, Add Dry Ingredients: Gently fold the yolk mixture into the beaten egg whites to maintain the airy texture. In another bowl, whisk together the flour, cocoa, baking powder, and salt, then carefully fold these dry ingredients into the egg mixture until just combined and smooth.
5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched, indicating it’s fully cooked but still soft.
6. Roll the Cake: Immediately invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Roll the cake up in the towel jelly-roll style and let it cool completely to set its shape.
7. Make the Filling and Fill Cake: Beat the heavy cream, sugar, and almond extract until stiff peaks form to create a light whipped cream filling. Unroll the cooled cake gently, spread the filling evenly over the surface, then roll the cake back up without the towel.
8. Prepare the Frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract, beating until the frosting is smooth and spreadable.
9. Frost and Decorate: Spread the chocolate frosting over the cake roll. Use a fork to create a bark-like texture on the surface for a traditional yule log look. Garnish with sugared cranberries and sugared rosemary sprigs for an elegant festive touch.
10. Chill and Serve: Chill the frosted yule log before serving to allow the frosting to set properly and for the flavors to meld beautifully.

Notes

• Use a clean towel and dust it with confectioners’ sugar to prevent the cake from sticking while rolling.
• Be gentle when folding the batter to keep the cake light and airy.
• Sugared cranberries and rosemary can be prepared by dipping them in egg white and sprinkling sugar before drying.
• Let the cake cool completely before adding the filling to prevent it from melting.
• This cake is best served within 1-2 days of preparation for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French