Pin it
Let me share my favorite holiday showstopper - the classic Yule Log Cake! I've been perfecting this recipe for years, experimenting with different techniques until I found the perfect balance of tender chocolate sponge, silky mascarpone cream, and rich chocolate ganache. Every December, my kitchen fills with the most incredible aroma as this festive cake bakes, bringing back memories of cozy Christmas gatherings.
History of Yule Log Cake
I'm fascinated by how this beloved dessert evolved from an actual burning log to the elegant cake we enjoy today. The French really outdid themselves when they transformed this Christmas tradition into something so deliciously memorable. Every time I make it I think about all the generations of bakers who've carried on this sweet tradition.
Ingredients for Yule Log Cake
- Flour: 1 cup, all-purpose flour, sifted to remove any lumps for a smooth batter.
- Cocoa Powder: 1/2 cup of dark cocoa powder, ensuring a rich and deep chocolate flavor.
- Baking Powder: 1 teaspoon, to help the cake rise without it becoming too heavy.
- Egg Yolks: 5 large egg yolks, at room temperature, for a smooth, rich batter.
- Sugar: 1 cup of granulated sugar, providing sweetness and contributing to the texture.
- Sour Cream: 1/4 cup, to add moisture and richness to the cake.
- Butter: 2 tablespoons, melted, to bind the ingredients together.
- Vanilla Extract: 1 teaspoon, enhancing the overall flavor of the cake.
- Egg Whites: 5 large egg whites, beaten to stiff peaks for a light and airy texture.
- Heavy Whipping Cream: 1/2 cup, used for both the filling and ganache for richness and smooth texture.
- Mascarpone Cheese: 1/2 cup, for a creamy and slightly tangy filling.
- Chocolate Ganache: Made with 8 ounces of high-quality dark chocolate and 1 cup of heavy cream.
Instructions for Making the Cake
- Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Line a 17x12 inch jelly roll pan with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, beat the egg yolks and sugar until well combined, then add sour cream, melted butter, and vanilla extract. Gradually add the dry mixture to the wet ingredients and set aside.
- Prepare the Egg Whites
- In a separate bowl, whip the egg whites on high speed until stiff peaks form. Gently fold 1/3 of the whipped egg whites into the chocolate mixture to loosen the batter, then fold in the remaining egg whites until fully combined.
- Bake the Cake
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the top springs back when touched and a toothpick inserted comes out clean. Remove from the oven, and immediately lift the cake using the parchment paper. Let it cool on the counter, then carefully roll it up using the parchment paper. Allow the cake to cool completely in its rolled shape.
- Prepare the Filling
- In a large bowl, whip the heavy cream, powdered sugar, vanilla, and salt until soft peaks form. Add mascarpone cheese and continue whipping until stiff peaks form.
- Fill the Cake
- Once the cake is completely cooled, carefully unroll it. Spread the mascarpone whipped cream evenly over the cake and roll it back up without the parchment paper. Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.
- Prepare the Ganache and Decorate
- To make the ganache, heat the cream in the microwave until it begins to boil, then pour it over the chopped chocolate. Let it sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature, then whip it until light and fluffy. Attach a 3-inch piece of the log to the side with ganache to make a branch. Spread the ganache over the entire cake and create bark-like lines with a fork. Decorate with sugared cranberries and rosemary sprigs.
Best Yule Log Recipe
Through countless holiday seasons I've tweaked and perfected this recipe. The secret lies in treating those egg whites with care they're what give the cake its incredible tenderness. And that mascarpone whipped cream? Pure magic! It adds this subtle tang that perfectly complements the chocolate. Trust me when I say this recipe will become your holiday tradition too.
Decorating Tips
Here's where you can let your creativity shine! I love creating those realistic bark lines with a fork it's almost therapeutic. Those sugared cranberries add such a magical touch nestled among fresh rosemary sprigs. My secret? A light dusting of powdered sugar right before serving makes it look like fresh snow has just fallen on your woodland creation.
Serving Suggestions
In my home, unveiling the Yule Log is always a special moment. I love serving it on my grandmother's vintage cake stand garnished with fresh winter greenery. A cup of rich hot chocolate or spiced coffee pairs beautifully with this dessert. The key is cutting clean slices to show off those beautiful swirls inside.
Storing the Yule Log
If you're lucky enough to have leftovers (which rarely happens at my house!) wrap them carefully in plastic and pop them in the fridge. The cake actually develops even more flavor overnight. When I'm planning ahead for parties I'll make the components separately and assemble closer to serving time it's a great way to reduce holiday stress.
Why You'll Love This Recipe
This recipe holds such a special place in my holiday baking repertoire. The way the light chocolate sponge contrasts with that dreamy mascarpone filling creates pure magic in every bite. Even if you're new to roll cakes don't be intimidated the detailed steps make it approachable and the results are always stunning.
Customization Ideas
Over the years I've had so much fun putting my own spin on this classic. Sometimes I'll add a hint of peppermint extract to the filling during the holidays or orange zest for a bright twist. My kids love helping decorate with tiny meringue mushrooms we make together. It's these personal touches that make each Yule Log unique and special.
Pin it
Frequently Asked Questions
- → Why do I need to roll the cake while warm?
- Rolling while warm helps the cake form its memory so it won't crack when filled later. The cake is most flexible when hot and will hold its shape once cooled.
- → What's the key to successful mascarpone filling?
- Use mascarpone that's softened but still cool. If too warm, the filling won't firm up properly. Whip just until stiff peaks form to avoid overbeating.
- → Can I make this ahead of time?
- Yes, you can make the roll up to 2 days ahead and store in the refrigerator. Add the sugared decorations just before serving for best appearance.
- → Why did my cake crack while rolling?
- Cracks usually happen if the cake is rolled when too cool or if overbaked. Roll immediately while hot and be careful not to overbake the sponge.
- → How do I get the bark texture?
- Use a fork to create bark-like lines in the whipped ganache. Drag it along the length of the log, varying pressure and direction for a natural look.
Conclusion
A classic French Christmas dessert that transforms a delicate chocolate sponge cake into a festive log. This elegant dessert combines rich chocolate flavors with creamy mascarpone filling, creating a visually stunning centerpiece for holiday celebrations.