introduction
This Yule Log is a small chocolate roll cake. It looks like a log. It tastes rich and good. This cake fits winter meals and small parties. If you want more help, see this simple Yule log cake guide.
why make this recipe
You can make this cake with few tools and few steps. It looks special but it does not take long. Kids and friends will smile when they see it. For a clear picture of the whole cake, check this Yule log cake recipe.
how to make Yule Log
Make the sponge, fill it, and frost the outside. Beat eggs and sugar, add oil and vanilla, then fold in dry mix. Bake in a flat pan. Roll the warm cake in a towel to shape it. Let it cool, then fill and re-roll. Frost the outside with chocolate buttercream. For extra help on the roll step, read this step by step Yule log.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup chocolate buttercream frosting
You can compare ingredient amounts with this ingredient list.
Directions :
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar until light and fluffy. Gradually add in the oil and vanilla. Fold in the dry ingredients until combined. Spread the batter into the prepared pan and bake for about 15 minutes. Once cooled, invert onto a towel dusted with powdered sugar. Roll the sponge cake with the towel and let it cool completely. Meanwhile, whip heavy cream with powdered sugar until soft peaks form. Unroll the cake, spread whipped cream filling, and re-roll. Frost the outside with chocolate buttercream. Decorate as desired and refrigerate until ready to serve. For help with tight rolling and no cracks, see these rolling tips.
how to serve Yule Log
Cut the log in slices about 1 inch thick. Serve each slice on a small plate. Add a dust of cocoa or a few berries. Let the cake sit 10 minutes at room temp if it is very cold. This step helps the cream feel soft.
how to store Yule Log
Cover the cake with plastic wrap or put it in a box. Keep it in the fridge for up to 3 days. You can freeze slices in a sealed bag for up to 1 month. Thaw in the fridge before you eat.
tips to make Yule Log
- Use fresh eggs for the best rise.
- Beat eggs and sugar well until pale and thick.
- Fold the dry mix with slow lifts to keep air in the batter.
- Roll the warm sponge in a towel to set the shape.
- Chill the cake a bit before you frost to keep crumbs out.
variation (if any)
- Add a thin layer of jam before the cream for a fruit note.
- Use coffee whipped cream for a mocha taste.
- Swap chocolate buttercream for chestnut cream for a nutty feel.
- Make small meringue mushrooms to place on the log for a fun look.
FAQs (minimum three FAQ)
Q: Can I make the sponge ahead of time?
A: Yes. You can bake the sponge one day ahead. Wrap it in plastic and keep in the fridge.
Q: What if my sponge cracks when I roll it?
A: Roll the cake while it is warm in a towel. If a small crack forms, fill and frost well. The frosting can hide small cracks.
Q: Can I use store bought frosting?
A: Yes. Store bought chocolate buttercream works fine. Heat it a bit if it is too stiff.
Q: How long does the whip cream filling stay fresh?
A: Keep it in the fridge and use within 24 hours for best shape and taste.
Conclusion
For a full classic take and more step photos, see the detailed Bûche De Noël page at Sally’s Baking Bûche De Noël recipe.
Print
Yule Log Cake
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich chocolate roll cake that looks like a log, perfect for winter meals and small parties.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup chocolate buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and fluffy.
- Gradually add in the oil and vanilla.
- Fold in the dry ingredients until combined.
- Spread the batter into the prepared pan and bake for about 15 minutes.
- Once cooled, invert onto a towel dusted with powdered sugar.
- Roll the sponge cake with the towel and let it cool completely.
- Meanwhile, whip heavy cream with powdered sugar until soft peaks form.
- Unroll the cake, spread whipped cream filling, and re-roll.
- Frost the outside with chocolate buttercream and decorate as desired.
- Refrigerate until ready to serve.
Notes
Use fresh eggs for the best rise. Chill the cake a bit before frosting to keep crumbs out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
