Yule Log – It’s a Cake That Doubles as a Stunning Centerpiece

Chocolate Yule Log Recipe

Yields: 12 serving(s)
Prep Time: 50 minutes
Total Time: 4 hours

The yule log is a classic Christmas dessert that not only looks pretty, it’s darn delicious, too. I remember seeing this traditional treat in the pages of cooking magazine for years, but it took years for me to try it myself. It turns out, it’s really not hard to make. If you doubt your ability to make one, just give it a shot. I promise you can do it. Just bake a cake, fill it with a sweet filling, roll it up, frost it, and ta da! It looks like a gorgeous woodland log straight out of a fairy tale.

What’s the tradition behind a yule log cake?

Over the history of Christmas, yule logs date back to the 1600s when families would burn the real log on Christmas Eve to symbolize the coming of the new year and good luck. Then, they were popularized in French bakeries during the 19th century where they get their other common name, Bûche de Noël. Many of these lovely cakes are garnished with elaborate meringue mushrooms or other edible woodland creatures, but you’ll love the simplicity of this one.

What’s the difference between a Swiss roll and a yule log?

While both desserts feature a thin layer of cake and fluffy filling rolled into a log, the difference between a yule log and a Swiss roll is how the two are decorated. Swiss rolls are typically kept plain while yule logs are cut, frosted, and adorned to look like, well, logs! Some versions are artfully topped with meringue mushrooms and other intricate things, but simple garnishes like pomegranate seeds and fresh rosemary work perfectly.

How do you roll a yule log without it breaking?

The key is to roll the cake, unfilled, fresh out of the oven. Cake is much more pliable when it’s hot, which means you can easily roll it up and shape it into a log without fear of it cracking and breaking. Once the cake has completely cooled, you’ll carefully unroll it, fill it, and roll it up again! If you do end up with any cracks, don’t worry—the frosting will cover them!

How do you decorate a yule log?

This is the fun part: Once you get the log in place, slather the whole thing in the chocolate frosting. Then run the tines of a fork over the frosting to create a bark-like appearance. Stick a few sprigs of rosemary around the log and top with pomegranate seeds. If you don’t want to use pomegranates, sugared cranberries look pretty! A sprinkle of powdered sugar is great, too.

How do you store a yule log?

Wrap it tightly in plastic and store in the refrigerator for up to three days. Wait to add the pomegranate seeds and rosemary until just before serving.

Ingredients

Cake

4 Tbsp. salted butter, melted, plus more for the pan

6 large eggs, separated

1/4 tsp. cream of tartar

1/4 tsp. kosher salt

3/4 c. granulated sugar

3/4 c. all-purpose flour

1/4 c. unsweetened cocoa powder

1/2 tsp. baking powder

1 tsp. pure vanilla extract

1/4 c. strong brewed coffee, at room temperature

1/4 c. powdered sugar

Filling

4 oz. cream cheese, at room temperature

1/2 c. powdered sugar, sifted

1 c. heavy cream

1 tsp. vanilla extract

Frosting

12 oz. semisweet chocolate, chopped

3/4 c. heavy cream

1 Tbsp. light corn syrup

Rosemary sprigs and pomegranate seeds, for garnish

See Nutritional Information

Directions

    1. To make the cake: Preheat the oven to 350°F. Butter a 12-by-17-inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
    2. In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium-high speed until frothy. Add 1/4 cup of the granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
    3. In a medium bowl, sift together the flour, cocoa powder, and baking powder. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar, and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.
    4. Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
    5. Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not over-bake or the cake will crack.
    6. Place a clean dish towel on a large wire rack. Dust the cake with 2 tablespoons of the powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.
    7. Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.
    8. To make the filling: In a large bowl, beat the cream cheese with an electric mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
    9. Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.
    10. Meanwhile, for the frosting: To a medium bowl, add the chocolate. In a saucepan, bring the heavy cream and corn syrup to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.
    11. Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.