Yule Log Cake with Chocolate Buttercream and Seasonal Decorations Recipe
Introduction
The Yule Log is a classic festive dessert featuring a light cocoa sponge cake rolled with whipped cream and covered in rich chocolate buttercream. Its bark-like texture and seasonal decorations make it a stunning centerpiece for holiday celebrations.
Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- For decoration (optional): fresh cranberries, edible mushrooms or meringue mushrooms, edible glitter or snow, fresh sprigs of rosemary or evergreen
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites until soft peaks form, gradually adding 1/4 cup sugar until stiff peaks form.
- Step 2: In a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar until pale and thick. Stir in the vanilla extract.
- Step 3: Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg yolk mixture.
- Step 4: Carefully fold the beaten egg whites into the batter without deflating it. Spread the batter evenly in the prepared pan.
- Step 5: Bake for 10–12 minutes, or until the cake springs back when touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar, starting from the short end. Let it cool completely inside the towel.
- Step 6: For the filling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Once cooled, gently unroll the cake and spread the whipped cream evenly on its surface.
- Step 7: Roll the cake tightly from the short end again, wrap in plastic wrap, and refrigerate for 1 hour to set.
- Step 8: To make the chocolate buttercream, beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy.
- Step 9: Unwrap the chilled cake and frost it entirely with the buttercream. Use a fork or spatula to create bark-like textures on the surface.
- Step 10: Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and dust with powdered sugar to resemble snow before serving.
Tips & Variations
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling it while warm.
- The cake can be decorated with meringue mushrooms for an added festive touch.
- For a different flavor, add a teaspoon of instant coffee powder to the buttercream for mocha notes.
- If you prefer, swap the whipped cream filling for a flavored jam or chocolate ganache.
Storage
Store the Yule Log in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Before serving, allow it to come to room temperature for 15–20 minutes for the best texture. Leftovers can be gently reheated in a low oven for a few minutes but be careful not to melt the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Yule Log in advance?
Yes, you can prepare the sponge cake and filling a day ahead. Assemble and frost the log on the day you plan to serve it to maintain freshness.
What if I don’t have a jelly roll pan?
You can use any shallow, rimmed baking sheet roughly 9×13 inches. Just adjust baking time slightly and ensure the cake layer is even for proper rolling.
PrintYule Log Cake with Chocolate Buttercream and Seasonal Decorations Recipe
This classic Yule Log recipe features a light and fluffy chocolate sponge cake rolled with a creamy whipped filling, then frosted with silky chocolate buttercream textured to resemble tree bark. Perfectly festive and elegant, this traditional holiday dessert is adorned with seasonal decorations like fresh cranberries and edible mushrooms, bringing a charming woodland touch to your holiday table.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
For Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat the egg whites in a clean bowl until soft peaks form, gradually adding half of the sugar (1/4 cup) until stiff peaks appear. In another bowl, beat the egg yolks with the remaining sugar until pale and thick, then stir in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, and gently fold this dry mix into the egg yolk mixture. Carefully fold in the beaten egg whites without deflating the batter. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the cake springs back when gently touched. As soon as it’s out of the oven, roll the warm cake in a kitchen towel dusted with powdered sugar starting from the short end and let it cool completely inside the towel.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake has cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly back from the short end with the filling inside. Wrap it tightly in plastic wrap and refrigerate for 1 hour to help it set before frosting.
- Make the Chocolate Buttercream: Beat together the softened butter, powdered sugar, cocoa powder, milk or cream, and vanilla extract until the mixture is smooth and fluffy. Use a spatula to spread this buttercream over the chilled cake, then texture the surface using a fork to resemble tree bark.
- Assemble the Yule Log: Unwrap the chilled rolled cake and place it on a serving platter. Frost the entire log with chocolate buttercream, creating bark-like patterns with a fork or spatula. Decorate with fresh cranberries, edible mushrooms, rosemary sprigs, and any other desired seasonal decorations for a festive look.
- Final Touch: Dust the finished Yule Log with powdered sugar to mimic fresh snow, enhancing the holiday presentation just before serving.
- Presentation: Serve your Yule Log on a rustic wooden board or platter to create a cozy, elegant holiday centerpiece.
Notes
- Be gentle when folding in the egg whites to keep the batter light and airy.
- Rolling the cake while warm prevents cracking.
- Chilling the rolled cake helps maintain its shape and makes frosting easier.
- You can prepare components a day ahead, refrigerating the cake unfilled or filled separately.
- For extra decoration, consider using meringue mushrooms for a whimsical woodland effect.
- Use powdered sugar sparingly for a natural snowy appearance without overpowering sweetness.
- Ensure all ingredients are at room temperature where possible for best mixing results.
Keywords: Yule Log, Bûche de Noël, Christmas dessert, chocolate sponge cake, holiday cake, chocolate buttercream, whipped cream filling, festive cake
