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Yule Log Cake hero shot with chocolate, meringue mushrooms, and powdered sugar

Yule Log Cake Magic: Create a Festive Masterpiece at Home

Abby Martin
A traditional French Christmas dessert, this rolled chocolate cake is filled with chocolate buttercream and decorated to resemble a festive log.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Baked
Cuisine Baked
Servings 1 log
Calories 450 kcal

Ingredients
  

  • 6 large eggs separated
  • 3/4 cup granulated sugar divided
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • Powdered sugar for dusting
  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 1/4 cup milk or cream
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • Meringue mushrooms optional
  • Fresh cranberries or rosemary sprigs optional

Instructions
 

  • 1. Preheat oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan or line with parchment paper.
  • 2. Sift together flour, cocoa powder, baking powder, and salt; set aside.
  • 3. In a large bowl, beat egg yolks with 1/2 cup granulated sugar until thick and pale. Stir in vanilla bean paste.
  • 4. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form.
  • 5. Fold dry ingredients into the yolk mixture, then fold in egg whites gently.
  • 6. Pour batter into the prepared pan, spread evenly, and bake for 10-12 minutes.
  • 7. Invert the warm cake onto a towel dusted with powdered sugar. Peel off parchment paper. Roll cake and towel together and let cool.
  • 8. For buttercream: beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder. Beat in milk, vanilla, and salt.
  • 9. Unroll cooled cake, spread with 1 cup of buttercream, and re-roll. Trim and attach a piece for a 'branch' with frosting.
  • 10. Frost with remaining buttercream, create bark patterns, dust with powdered sugar, and decorate as desired.

Notes

For a gluten-free version, substitute a gluten-free flour blend.
Use room temperature eggs for best results when whipping egg whites.
Allow the cake to cool completely before unrolling to prevent cracking.
Keyword Baked