Christmas Yule Log Cake Recipe
This traditional Yule Log cake is nothing short of a stunning dessert and I promise it will take center stage at your Christmas party. I use cocoa powder as the main ingredient for the sponge cake and the creamy filling, then I cover the whole log with a smooth chocolate ganache. I decorate it with homemade meringue mushrooms, sugared cranberries, and rosemary for an ultimate holiday dessert.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder + ¼ cup
- 1 teaspoon baking powder
- 6 large eggs
- 1 cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- ½ cup vegetable oil
- For the Filling and Toppings
For the Filling and Toppings:
- 1 ½ cups cold heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon Baileys
- 1 tablespoon cocoa powder
- 8 ounces mascarpone cheese
- ¼ cup chopped macadamia nuts
- ganache
- sugared cranberries
- sugared rosemary
- meringue mushrooms
Instructions
- In a large bowl sift together the flour, 3 tablespoons of cocoa powder, and baking powder.
- Next, add in the sugar, vanilla, eggs, and oil and vigorously whisk together until smooth and combined.
- Transfer the mixture to a 13x18 cookie sheet tray that has been lined with parchment paper and spread the batter out evenly using an offset spatula.
- Bake at 350° for 15-17 minutes and the invert the cake onto a large clean kitchen towel that’s been dusted with ¼ cup of cocoa powder. Be sure to remove the parchment paper.
- Roll the cake up in the towel and let it completely cool to room temperature, which takes about 2 to 2 ½ hours.
- In the meantime, make the filling by whisking together the whipped cream, sugar, vanilla, and cocoa powder until medium-stiff peaks have formed.
- Next, add in the mascarpone cheese and whisk until stiff peaks have formed. Set in the refrigerator to keep cool until ready to use it.
- Now, prepare the ganache, and optional sugared cranberries and rosemary, as well as meringue mushrooms.
- Once the cake is completely cooled, gently unroll it, and then evenly spread the mascarpone whipped cream all over the enter from edge to edge.
- Roll the cake up tightly and make sure the filling is not coming out of the edges.
- Roll the cake up tightly in plastic wrap and chill it for about 30 minutes in the refrigerator to help restabilize the shape and filling.
- Slice the cake towards the top at an angle and then attach is to the side of the cake using some ganache or leftover whipped cream filling.
- Spread the ganache all over the top of the and sides of the yule log leaving the cut ends opened.
- Take a fork and run streaks down the sides and top of the cake.
Notes
It is completely fine if there are a few cracks in the roll cake because the entire log will be covered in chocolate. However, I highly recommend rolling the cake while it is still warm because this helps it learn the shape and prevents larger cracks later. When the sponge cools in the towel, it becomes flexible enough to unroll and reroll with the filling without breaking, which makes the whole process much easier.
Create the bark texture: I use a light touch when I run the fork through the ganache. I want the pattern to stay in the ganache without digging into the cake.
Chill before adding ganache: I can keep the rolled cake in the refrigerator for up to 2 days before I cover it with ganache. This makes it very easy to work with.
Use cold eggs: I do not bother bringing the eggs to room temperature. They work perfectly fine straight from the refrigerator.
Swap the nuts: I love using macadamia nuts, but hazelnuts or pecans work just as well. I use whatever I have on hand.
Hyper chill if needed: If I want the cake to firm up quickly, I place it in the freezer for 15 to 20 minutes.
Make-Ahead: You can make this yule log up to 1 day ahead of time. Be sure to keep gently covered in the refrigerator and then take it out 1 hour before ready to serve.
How to Store: I cover and keep in the refrigerator for up to 3 days. You can also cover and freeze this for up to 3 months. Slice and eat it right from the freezer or thaw it in the refrigerator for 1 day before serving.
Nutrition
Calories: 286kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 123mgSodium: 141mgPotassium: 135mgFiber: 1gSugar: 22gVitamin A: 556IUVitamin C: 1mgCalcium: 53mgIron: 1mg