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A few years ago I made my first Christmas Yule Log and it was so much fun and surprisingly easy that I decided to make it an annual tradition! Delicious chocolate sponge cake rolled up in a creamy filling and covered in a rich ganache icing. So yummy!
(Post modified with new photos on 12/14/23.)
I always thought rolled cakes of any kind would be too difficult to try and make. I was SO wrong! There are lots of how-to videos online that show how to roll and unroll the cake.
More Holiday Cakes to Try
- Cream Cheese Pumpkin Roll
- Cranberry Pound Cake with Almonds
- Irish Cream Cake
- Carrot Cake with Pecans
Ingredients for a Christmas Yule Log
(See the full recipe at the bottom of this post.)
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- large eggs (6 of them)
- granulated sugar
- vanilla extract
- cream of tartar
The Filling
- heavy cream
- powdered sugar
- vanilla extract
- pinch of salt
The Ganache Icing
- semi-sweet chocolate chips (I like using Ghirardelli for this)
- heavy whipping cream
A Note about Equipment
For this recipe, you’ll need either a baking sheet or jelly roll pan. Most recipe’s recommend using a jelly roll pan, but I have used both, and didn’t have a problem with either. Obviously, you will get a thicker roll using a a jelly roll pan. It’s your choice.
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand at the counter or table.
Line a baking sheet or jelly roll pan with parchment paper and grease with cooking spray.
Make the Sponge Cake
In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
Using a large mixing bowl, beat egg yolks until thickened. Add 1/2 cup granulated sugar and beat until pale. Mix in flour ingredients.
In another large bowl, whisk egg whites until foamy. Add remaining 1/4 cup sugar, a little at a time, along with vanilla and cream of tartar. Whisk until stiff peaks form.
Gently stir in half of egg whites into cake batter, then fold in remaining egg whites to make a fluffy light batter.
Pour batter into prepared baking sheet and spread to edges in an even layer. Bake in preheated oven until cake springs back when lightly pressed, about 10-12 minutes.
Roll the Cake
Dust a clean kitchen towel with powdered sugar and run a thin knife around cake edges. Invert warm cake onto towel. Remove the parchment paper and discard.
Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.
Make the Filling and the Ganache Icing
To make the filling, in a large bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt. Whisk on high until stiff peaks form. Refrigerate until ready to use.
To make the Ganache Icing, place chocolate chips in a medium glass bowl. Add heavy cream. Microwave for 45-60 second intervals until the chocolate has melted, being careful not to overheat the chocolate.
Let it sit for 7-10 minutes until the chocolate has melted, then stir to combine. Allow to cool until it has reached the right consistency for spreading.
Assemble the Yule Log
When the cake is cool, carefully unroll and spread whipped cream filling evenly to the edges of the cake.
Roll back into a log, this time without the towel, and place seam side down on a platter. Refrigerate for 45 minutes.
Spread the cooled ganache onto the cake, spreading all over along the sides and also the front and back. Using a fork, mark the sides of the cake to give a ridged appearance of bark.
Store cake in refrigerator until time to serve. Before serving, dust lightly with powdered sugar. This recipe will serve 8-10 people.
See more Desserts Here. Browse Christmas Baking Ideas Here. View more Chocolate Recipes Here.Â
Christmas Yule Log
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 large eggs (separated)
- 3/4 cup granulated sugar (divided)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Ganache Icing
- 8 ounces semi-sweet chocolate chips ((I like using Ghirardelli for this))
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Gather your equipment and ingredients so that you have everything close at hand at the counter or table. Line a jelly roll pan with parchment paper and grease with cooking spray.
Make the Sponge Cake
- In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.
- In a large mixing bowl, beat egg yolks until thick. Add 1/2 cup granulated sugar and beat until pale. Mix in flour ingredients.
- In another large bowl, whisk egg whites until foamy. Add remaining 1/4 cup sugar, a little at a time, along with vanilla and cream of tartar. Whisk until stiff peaks form.
- Gently stir half of egg whites into cake batter, then fold in remaining egg whites to make a fluffy light batter.
- Pour batter into prepared baking sheet and spread to edges in an even layer. Bake in preheated oven until cake springs back when lightly pressed, about 10-12 minutes.
Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Run a thin knife around the cake edges. Invert warm cake onto towel. Carefully, remove the parchment paper from the cake.
- Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely rolled up.
Prepare the Filling and the Ganache Icing
- To make the filling, in a large bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt. Whisk on high until stiff peaks form. Refrigerate until ready to use.
- To make the Ganache Icing, place chocolate chips in a medium glass bowl. Add heavy cream. Microwave for 45-60 second intervals until the chocolate has melted, being careful not to overheat the chocolate. Let it sit for 7-10 minutes until the chocolate has melted, then stir to combine. Allow to cool until it has reached the right consistency for spreading.
Assemble the Yule Log
- When the cake is cool, carefully unroll and spread filling evenly to the edges of the cake.
- Roll back into a log, this time without the towel, and place seam side down on a platter. Refrigerate for 45 minutes.
- Spread the cooled ganache onto the cake, spreading all over along the sides and also the front and back. Using a fork, mark the sides of the cake to give a ridged appearance of bark.
- Store cake in refrigerator until time to serve. Before serving, dust lightly with powdered sugar. Serves 8-10.
Nutrition
