introduction
This recipe shows how to make a simple Yule Log with a light chocolate sponge and a cream filling. It keeps words small and steps clear. For more tips on the cake shape see a full Yule log cake guide.
why make this recipe
You will make this Yule Log for a warm, sweet treat that looks like a log. It fits the holiday table and makes guests smile. If you want ideas on style and look, check this Yule log cake page for photo ideas.
how to make Yule Log
Work in small steps and keep the tools near. Beat the eggs well so the cake is light. Roll the cake while it is warm so it keeps a log shape. A step by step photo set can help, see a simple how-to on rolling.
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract (for frosting)
Directions :
Preheat the oven to 350ยฐF (175ยฐC). Grease and line a jelly roll pan with parchment paper. In a bowl, combine flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat eggs, milk, oil, and vanilla. Mix wet ingredients into dry ingredients until smooth. Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean. Once done, let it cool slightly before transferring to a clean kitchen towel dusted with powdered sugar. Roll the sponge cake with the towel and cool completely. For the filling, whip heavy cream and combine with powdered sugar. Unroll the cake, spread the whipped cream filling, and re-roll. For the frosting, beat butter, cocoa powder, powdered sugar, and vanilla until smooth. Coat the rolled cake with the chocolate frosting. Decorate as desired and serve.
how to serve Yule Log
Cut the log into thick slices to keep the roll look. Serve it on a plain plate or a wood board for a warm feel. You can add a dust of cocoa or small berries for a bright note. For more serving ideas, see Yule log serving tips.
how to store Yule Log
Keep the cake in the fridge in a sealed box or wrap it tight with plastic. It stays good for two to three days. If you need more time, freeze slices in a sealed pack for up to one month. Warm a slice a bit before you eat to make the cream soft.
tips to make Yule Log
Use fresh eggs and room temperature milk for a soft sponge. Dust the towel with powdered sugar so the cake does not stick. Do not roll the cake when it is very hot; roll when it is warm to set the shape. For more step help try this guide on rolling and filling.
variation (if any)
You can swap the cream filling for chocolate ganache or jam. Add orange zest to the cream for a bright taste. Use a nut mix in the filling for a crunch. All these keep the log shape and give new taste.
FAQs
Q: Can I make the sponge ahead of time?
A: Yes. Bake and roll the sponge and keep it in the fridge for one day. Unroll, fill, and frost when you are ready.
Q: Can I use a different filling?
A: Yes. Use buttercream, ganache, or jam. Pick a filling that is not too runny.
Q: How do I fix a crack when I roll the cake?
A: Patch it with a bit of filling and press gently. Chill the cake so it holds its shape before you frost.
Q: Can I make this cake for people with nut allergy?
A: Yes. Keep all nuts out of the recipe and check labels on your store items.
Q: What if my frosting is too thin?
A: Chill it to firm up, then beat it again. You can add more powdered sugar a bit at a time.
Conclusion
You can find more detailed steps and photos at Bรปche De Noรซl (Yule Log) – Sally’s Baking.
Print
Yule Log
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive Yule Log cake featuring a light chocolate sponge filled with whipped cream and coated with chocolate frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and line a jelly roll pan with parchment paper.
- In a bowl, combine flour, granulated sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let it cool slightly, then transfer to a clean kitchen towel dusted with powdered sugar.
- Roll the sponge cake using the towel and let cool completely.
- For the filling, whip the heavy cream and combine it with powdered sugar.
- Unroll the cake, spread the whipped cream filling, and re-roll.
- For the frosting, beat the softened butter, cocoa powder, powdered sugar, and vanilla until smooth.
- Coat the rolled cake with the chocolate frosting and decorate as desired.
Notes
Use fresh eggs and room temperature milk for a soft sponge. Dust the towel with powdered sugar to prevent sticking. Chill the cake to help it hold its shape when frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
