Name: Holiday Yule Log Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 4 large eggs (room temperature); 1 tsp pure vanilla extract; 1 cup heavy cream (chilled); 2 cups powdered sugar (sifted); Chocolate shavings or sprinkles (for decoration)

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introduction

This Holiday Yule Log Cake is a soft chocolate roll with cream. It looks warm and home made. It fits a small or big holiday table. For more yule log ideas and tips, see other yule log cake ideas.

why make this recipe

Make this cake to wow your guests with a simple shape and rich taste. It uses few items you may have now. You can change it to fit your mood or gifts. If you like mild nut cakes for the same table, try the almond ricotta cake for another option.

how to make Holiday Yule Log Cake

Work in small steps to keep the cake light and soft. Beat the eggs well and fold the dry mix with care. Keep the roll warm when you first roll it, and then fill it with the cream. For ideas on small gift cakes, you can also look at the apple crisp mini cheesecakes for more small treat ideas.

Ingredients :

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
4 large eggs (room temperature)
1 tsp pure vanilla extract
1 cup heavy cream (chilled)
2 cups powdered sugar (sifted)
Chocolate shavings or sprinkles (for decoration)

If you want a fruit side, see ideas from a blackberry cheesecake recipe.

Directions :

Preheat oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and a pinch of salt.
Beat in eggs one at a time along with vanilla extract until smooth.
Pour batter into the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
Cool slightly, invert onto a towel dusted with powdered sugar, and roll up tightly while warm.
In another bowl, whip heavy cream with powdered sugar until soft peaks form.
Unroll the cake, spread whipped cream filling evenly, then roll back up gently.
Frost the outside with remaining whipped cream or buttercream and decorate with chocolate shavings or sprinkles.

how to serve Holiday Yule Log Cake

Slice the roll with a sharp knife. Serve one or two slices per person. Add a small dust of cocoa or a few berries on the side. Let each guest take a slice warm or cool.

how to store Holiday Yule Log Cake

Cover the cake with wrap or keep it in an airtight box. Put it in the fridge for up to 3 days. Do not freeze with fresh cream inside. If you use buttercream, you can freeze the cake for a short time in a sealed bag.

tips to make Holiday Yule Log Cake

Use room temp eggs to get more air in the batter. Roll the cake while it is warm to stop cracks. Chill the cake after you fill it to make clean slices. For more ways to handle soft filling, see the blackberry cheesecake tips.

variation (if any)

Swap the whipped cream for chocolate buttercream for a richer roll. Add a thin layer of jam or fruit spread under the cream for a tart note. Sprinkle nuts with care for a crunch.

FAQs (minimum three FAQ)

Q: Can I make this cake ahead?
A: Yes. Make the cake one day ahead and keep it in the fridge covered.

Q: Can I use store cream instead of heavy cream?
A: Use heavy cream for best whip. Light cream will not hold peaks.

Q: How do I stop the cake from cracking?
A: Roll it while warm on a towel to set the shape. Do not overbake.

Q: Can I use cocoa powder with sugar added?
A: Use unsweetened cocoa for best control of taste. If you use sweet cocoa, cut the sugar a bit.

Q: Is this recipe good for a small party?
A: Yes. It feeds many people and looks like a show piece.

Conclusion

If you want another clear step by step for a chocolate yule log, try Easy Chocolate Yule Log Cake | Bûche de Noël Recipe for more tips and photos.

Holiday Yule Log Cake