Ah, the holiday season! There’s nothing quite like the joy of gathering with loved ones, and for me, that joy is best captured in a beautifully rolled Yule log cake. This delightful dessert, with its rich chocolate sponge and luscious cream filling, has been a cherished tradition in my family for as long as I can remember. It’s not just a cake; it symbolizes warmth and togetherness, reminding us of the beauty of sharing good food with those we adore. Every time I make this Yule log cake, I can almost hear the laughter and feel the love that fills the room. Trust me, it’s a magical experience!
Ingredients List
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for the cream)
- Chocolate shavings (for garnish)
How to Prepare Yule Log Cake
Preheat and Prepare the Pan
First things first, let’s get that oven preheated to 350°F (175°C). Trust me, this step is crucial! A hot oven helps the cake rise perfectly and ensures a lovely texture. While that’s warming up, grab your 15×10 inch jelly roll pan and grease it up nicely. Then, line it with parchment paper to make sure our cake doesn’t stick. You want it to roll out beautifully later, right? A little prep goes a long way!
Mix the Batter
Now, let’s dive into mixing! In a big bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to blend everything evenly. Next, add in the eggs, milk, vegetable oil, and that lovely vanilla extract. Using a hand mixer or a whisk, mix until it’s all smooth and velvety. Don’t worry if it seems a bit runny; that’s just how it should be!
Bake the Cake
Pour that delightful batter into your prepared pan and spread it out evenly with a spatula. Pop it in the oven and bake for about 12-15 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once it’s ready, let it cool on a wire rack for about 5 minutes. But here’s a little tip: don’t let it cool too long, or it will be harder to roll!
Roll the Cake
Here comes the fun part! While the cake is still warm, carefully invert it onto a clean kitchen towel sprinkled with a bit of powdered sugar. This prevents it from sticking. Now, gently roll the cake up with the towel, starting from one short end. This helps shape it while it cools. Let it sit like this for about 30 minutes or until it’s completely cool. Flexibility is key here, so rolling it warm is a must!
Prepare the Cream Filling
While the cake is cooling, it’s time to whip up that creamy filling! In a mixing bowl, pour in the heavy cream, add the powdered sugar, and a splash of vanilla extract. I like to whip it until soft peaks form—this means it’s light and fluffy, perfect for spreading! Just be careful not to over-whip; we want it creamy, not butter!
Assemble the Yule Log Cake
Now that our cake is cool and the cream is ready, let’s put it all together! Unroll the cake gently and spread the whipped cream evenly over the top, leaving a little space at the edges. Then, carefully re-roll the cake without the towel this time. Place it seam-side down on a serving platter for a nice presentation. You’re doing great!
Frost and Decorate
Finally, it’s time to give our Yule log a beautiful finish! Frost the outside with the remaining whipped cream, smoothing it out to resemble the bark of a tree. And for that extra festive touch, sprinkle some chocolate shavings on top. Wow, doesn’t that just look divine? Your Yule log cake is now ready to impress your friends and family!
Tips for Success
As much as I love making this Yule log cake, I’ve had my fair share of mishaps along the way! But don’t worry, I’m here to share some golden nuggets of wisdom to help you avoid those pitfalls and achieve the most stunning Yule log cake!
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps the batter blend easily and creates a fluffier cake. Trust me, it makes a difference!
- Don’t Overbake: Keep an eye on your cake while it’s baking. Overbaking can lead to a dry texture, and we definitely don’t want that! A toothpick should come out clean but with a few moist crumbs.
- Use a Clean Towel: When rolling the cake, use a clean kitchen towel that’s slightly dusted with powdered sugar to prevent sticking. It’s a simple step that saves you from a messy roll!
- Be Gentle: When unrolling the cake, do it slowly and carefully. A gentle touch will keep it from cracking. If it does crack a little, don’t panic! Just cover it with frosting later.
- Chill the Cream: For the best whipped cream, chill your mixing bowl and beaters beforehand. Cold cream whips up faster and holds its shape beautifully!
- Practice Your Rolling: If you’re nervous about rolling, practice with a regular cake first. It’s a great way to get the hang of it without the pressure!
- Decorate with Heart: When it comes to garnishing, let your creativity shine! You can use berries, meringue mushrooms, or even edible gold for a fancy touch!
- Serve Chilled: Keep your Yule log cake refrigerated until serving. It’ll be a refreshing treat on a festive day!
With these tips in your back pocket, you’ll be well on your way to creating a show-stopping Yule log cake that everyone will rave about. Happy baking!
Variations of Yule Log Cake
If you’re feeling adventurous, there are so many fun ways to switch up your Yule log cake! I absolutely love experimenting with different flavors and fillings to make each one unique. Here are some of my favorite variations that’ll make your holiday dessert even more special:
- Mocha Delight: Add a tablespoon of instant coffee granules to the batter for a delightful mocha flavor. You can also mix in some espresso powder into the whipped cream for that extra caffeine kick!
- Hazelnut Heaven: Replace some of the cocoa powder with ground hazelnuts in the batter, and fold in a few tablespoons of Nutella into the whipped cream for a dreamy hazelnut twist!
- Mint Chocolate: A splash of peppermint extract can take your Yule log cake to a whole new level. Just a teaspoon will add a refreshing minty flavor that pairs beautifully with chocolate!
- Fruit Fusion: For a lighter version, try adding pureed berries like strawberries or raspberries to the whipped cream filling. It not only adds flavor but also a lovely pop of color!
- Spiced Pumpkin: Swap out the cocoa powder for pumpkin puree and add some warm spices like cinnamon and nutmeg. This autumn-inspired twist is perfect for those cozy holiday gatherings!
- Coconut Cream: Incorporate shredded coconut into the whipped cream and use coconut extract instead of vanilla for a tropical vibe that’s sure to wow your guests!
- Chocolate Orange: Add a bit of orange zest to the batter and filling for a zesty chocolate-orange combo that’s bright and festive!
- Peanut Butter Bliss: Fold in some peanut butter into the whipped cream filling or drizzle it on top for a sweet and salty combo that chocolate lovers will adore!
The possibilities are truly endless! So, don’t be afraid to let your creativity shine and make this Yule log cake your own. Each variation brings a special twist to this classic treat, making it a fun centerpiece for your holiday celebrations!
Storage & Reheating Instructions
Now, let’s talk about how to keep that delicious Yule log cake fresh and tasty! If you happen to have leftovers (which is rare in my house), you’ll want to store it properly to maintain its wonderful flavor and texture.
First, make sure the cake is completely cooled before wrapping it up. I usually cover it with plastic wrap or place it in an airtight container. This will help keep it from drying out in the fridge. If you’re planning to enjoy it later, your Yule log cake will stay fresh in the refrigerator for up to 3 days. Just be sure to keep it chilled until you’re ready to serve!
If you want to keep it for an extended period, you can freeze it! Just wrap the Yule log tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll stay good in the freezer for about a month. When you’re ready to indulge, simply transfer it to the fridge to thaw overnight. No need to reheat—just slice and serve it chilled for a refreshing treat!
And remember, if you’ve decorated your Yule log with chocolate shavings or any fresh toppings, it’s best to add those right before serving for the best presentation. Enjoy every last bite of this festive dessert!
Nutritional Information
Just a little heads up: the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. I like to think of them as a guideline rather than a strict rule. Here’s what you can expect per serving of this delightful Yule log cake:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
These numbers can help you keep track of your indulgence during the festive season, but remember, enjoying this Yule log cake with friends and family is what it’s all about! So dig in and savor every delicious bite!
FAQ Section
Can I make the Yule log cake ahead of time?
Absolutely! This cake is perfect for making a day or two in advance. Just store it in the fridge, and it’ll be ready to serve when you are. The flavors actually develop beautifully when it sits for a bit!
What are some good serving suggestions for the Yule log cake?
I love serving it with a dollop of whipped cream on the side and maybe some fresh berries for a splash of color! You could also pair it with a scoop of vanilla ice cream for a decadent twist. Trust me, it’s a heavenly combination!
Can I use different fillings for the Yule log cake?
Definitely! While the classic whipped cream filling is divine, you can get creative with flavors. Try a mascarpone cheese filling, or even a rich chocolate ganache. You could also mix in some fruit purees for a refreshing change!
How do I prevent my Yule log cake from cracking?
The key is to roll your cake while it’s still warm and use a clean kitchen towel dusted with powdered sugar. This helps it maintain flexibility. If it does crack a little while unrolling, don’t panic! Just cover it with frosting and no one will be the wiser.
What if I want to make a gluten-free version of the Yule log cake?
You can easily substitute the all-purpose flour with a gluten-free blend. Just make sure it’s a 1:1 substitute for best results. It might take a little experimenting, but you can definitely enjoy a gluten-free Yule log cake!
How can I make my Yule log cake look more festive?
Decorating is half the fun! Use chocolate shavings, edible glitter, or even meringue mushrooms for that winter wonderland look. You can also dust it lightly with powdered sugar to resemble snow. Get creative and let your holiday spirit shine!
Can I freeze the Yule log cake?
Yes, you can freeze it! Just make sure it’s well-wrapped in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the fridge overnight. It’s as good as fresh!
Are there any other flavor variations you recommend?
Oh, absolutely! You can try adding spices like cinnamon or nutmeg for a warm flavor, or even incorporate some citrus zest for a refreshing twist! The possibilities are endless, so feel free to experiment and find your favorite!
Yule Log Cake: 7 Magical Steps for Festive Perfection
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A traditional Yule log cake made of chocolate sponge and cream filling, rolled to resemble a log.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, then mix until smooth.
- Pour batter into the pan and spread evenly.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes, then invert onto a clean kitchen towel.
- Roll the cake with the towel and let it cool completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll the cake, spread cream over the top, and re-roll.
- Transfer to a serving platter and frost the outside with remaining cream.
- Decorate with chocolate shavings.
Notes
- Make sure to roll the cake while it is warm for flexibility.
- Keep the Yule log refrigerated until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Yule log cake, chocolate cake, holiday dessert