Classic Yule Log Dessert

This classic yule log cake creates the perfect centerpiece for your holiday table, combining light chocolate sponge with creamy filling and rich ganache frosting. Whether you're continuing a family tradition or starting a new one, this festive dessert will impress your guests while celebrating the season's joy.

I first made this yule log for my family's Christmas Eve dinner five years ago, and it immediately became our most requested holiday tradition. The beautiful wood-like appearance always draws gasps from guests before they even taste the first bite.

Ingredients

• All-purpose flour: Provides structure while keeping the cake light enough to roll
• Unsweetened cocoa powder: Delivers rich chocolate flavor without excessive sweetness
• Baking powder: Creates the perfect rise without making the cake too fluffy to roll
• Eggs: Give structure and richness, best at room temperature for maximum volume
• Granulated sugar: Sweetens and helps create the airy texture needed for rolling
• Vanilla extract: Enhances the chocolate flavor with warm aromatic notes
• Milk: Adds moisture without weighing down the delicate sponge
• Heavy whipping cream: With at least 36% fat content whips best
• Powdered sugar: Stabilizes the whipped cream and adds subtle sweetness
• Vanilla extract: Complements the chocolate without overpowering
• Heavy cream: Creates the base for silky smooth ganache
• Semi-sweet chocolate chips: Offer balanced flavor, look for 54-60% cocoa content
• Unsalted butter: Adds glossiness and prevents the ganache from setting too hard

Step-by-Step Instructions

Prepare the Baking Surface:

Position your oven rack in the center and preheat to 375°F. Line your jelly roll pan completely with parchment paper, leaving some overhang for easy removal. This precise preparation prevents any sticking that would tear your delicate cake.

Create the Perfect Batter:

Whisk together your dry ingredients thoroughly to eliminate any cocoa lumps. In a separate large bowl, beat eggs and sugar for the full 3-4 minutes until the mixture becomes pale yellow and nearly triples in volume. This extended beating incorporates crucial air that creates your cake's sponginess.

Master the Folding Technique:

Sift the dry ingredients over the whipped egg mixture in three batches, using a large rubber spatula to fold with a gentle cutting motion. Rotate the bowl as you fold from the bottom up, stopping the moment the flour disappears to preserve those precious air bubbles.

Bake with Precision:

Spread the batter evenly to all corners of your prepared pan, using an offset spatula to create a completely level surface. Bake just until the cake springs back when touched lightly in the center, approximately 10-12 minutes. Overbaking even by a minute can make the cake crack when rolled.

Master the Rolling Technique:

Work quickly once the cake leaves the oven. Invert immediately onto a powdered sugar dusted kitchen towel, peel off parchment, and roll from the short end while still hot. The towel prevents the cake from sticking to itself while cooling in the rolled position, training it to hold its shape.

Create the Filling and Assembly:

After the cake has cooled completely, unroll carefully and spread the whipped cream filling evenly to within half an inch of all edges. The filling should be thick enough to hold its shape but soft enough to spread without tearing the cake. Re-roll with gentle, even pressure, pulling the towel away as you go.

Apply the Ganache Coating:

Allow your ganache to cool until it reaches spreading consistency, similar to soft frosting. Apply first a thin crumb coat, chill briefly, then add the final decorative layer. Create realistic bark texture by dragging a fork along the surface in long strokes, occasionally adding swirls to mimic wood knots.

My grandmother taught me to make yule logs when I was twelve, and her secret was always adding just a hint of espresso powder to the cake batter. She said it intensified the chocolate flavor without making it taste like coffee. Every holiday season, I think of her careful hands guiding mine as we created the bark texture together.

Storage and Make-Ahead Tips

Your yule log can be refrigerated for up to three days if stored properly. Keep it in an airtight container or loosely wrapped with plastic to prevent the ganache from sticking. The cake actually improves over the first 24 hours as flavors meld, making this perfect for advance preparation during busy holiday times.

Flavor Variations

Transform this classic recipe with simple twists to create your own signature version. Replace the vanilla whipped cream with coffee flavored cream by adding 1 tablespoon of instant espresso powder to the heavy cream before whipping. For a holiday spirit infusion, brush the unrolled cake with 2 tablespoons of rum, brandy or amaretto before applying the filling.

Serving Suggestions

Present your yule log on a rustic wooden serving board or elegant white platter dusted with powdered sugar snow. Add sugared cranberries and rosemary sprigs for a festive woodland scene. Edible meringue mushrooms create an enchanting forest floor effect if you have time to make them.

Frequently Asked Questions

→ What makes a Yule Log special?

A Yule Log combines light chocolate sponge cake, creamy fillings, and rich ganache to create a festive and visually appealing dessert.

→ Can I use buttercream instead of whipped cream?

Yes, buttercream works perfectly as a richer alternative to whipped cream for the filling.

→ How do I prevent the cake from cracking?

Roll the sponge cake in a towel while it's still warm to avoid cracks and ensure flexibility.

→ How long can I store the Yule Log?

The Yule Log can be stored in the fridge for up to 3 days or frozen for up to 2 months.

→ What decoration options are festive?

Decorate with powdered sugar, chocolate shavings, fresh berries, or meringue mushrooms for a holiday look.