Go Back

Best Yule Log Cake

A delightful and rich chocolate dessert perfect for holiday celebrations, featuring light chocolate sponge cake filled with whipped cream and topped with decadent chocolate frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cup all-purpose flour Sifted
  • 1/3 cup unsweetened cocoa powder High-quality recommended
  • 4 large eggs Fresh for best results
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
For the filling
  • 1.5 cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla
For the frosting
  • 1 cup unsalted butter, softened
  • 1/2 cup cocoa powder
  • 3.5 cups powdered sugar Adjust for sweetness
  • 1/4 cup milk For desired frosting consistency

Method
 

Preparation
  1. Preheat your oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper, greasing it to prevent sticking.
  2. In a large mixing bowl, beat the eggs and granulated sugar together for 3 to 4 minutes, until pale and thick. Add the vanilla extract.
  3. Sift the flour and cocoa powder over the egg mixture and fold gently until just combined.
Baking and Cooling
  1. Pour the batter into the prepared pan and bake for 12 to 15 minutes until it springs back when touched.
  2. Dust a clean kitchen towel with cocoa powder. Invert the cake onto the towel, peel off the parchment, and roll the cake up in the towel to cool completely.
Filling and Frosting
  1. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Unroll the cooled cake, spread the whipped cream filling evenly, and re-roll carefully.
  3. Beat the softened butter until creamy. Gradually add cocoa powder and alternate mixing in powdered sugar and milk until well combined.
  4. Frost the rolled cake and create bark texture using a fork.
Serving
  1. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze wrapped for up to 3 months. Warm individual slices if desired.