Description
A festive Yule Log cake featuring a light chocolate sponge filled with whipped cream and coated with chocolate frosting.
Ingredients
Scale
- 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