Recipe for Christmas Yule Log, Holiday Baking, Holiday Meal Ideas

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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!

Decorating the Yule Log

(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.

Some advise to roll your sponge cake using a pastry cloth or clean dishcloth, but I found that parchment paper works, too. So, whether you’re in the mood to make a strawberry cake roll, a pumpkin roll, or this Christmas Yule Log, don’t be afraid to try! Jump in and do it!

 

More Holiday Cakes to Try

 

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

Ingredients for 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

Whisk Dry Ingredients Together

In a small bowl, combine all-purpose flour, cocoa powder, baking powder and salt.

Beat Sugar and Egg Yolks until Pale

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.

Fold Stiff Egg Whites into Chocolate Batter

Gently stir in half of egg whites into cake batter, then fold in remaining egg whites to make a fluffy light batter.

Pour Cake Batter into Prepared Pan

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 Clean Kitchen Towel with Powdered Sugar

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.

Roll Cake using a Clean Kitchen Towel

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

Whisk Whipping Cream with Powdered Sugar and Vanilla Extract

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

Spreading the Cream Filling on the Rolled Cake

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.

Recipe for Christmas Yule Log, Holiday Baking, Holiday Meal IdeasStore 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. 

 

Recipe for Christmas Yule Log, Holiday Baking, Holiday Meal Ideas

Christmas Yule Log

Christmas Yule Log is a delicious chocolate sponge cake rolled up in a creamy filling and covered in a rich ganache icing. So yummy!
Prep Time 28 minutes
Cook Time 12 minutes
Resting Time 50 minutes
Total Time 1 hour 30 minutes
Serving Size 10

(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

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

Calories: 447kcal | Carbohydrates: 41g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 167mg | Potassium: 268mg | Fiber: 3g | Sugar: 31g | Vitamin A: 873IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 3mg

 

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