Yule log cake always feels like a quiet rebellion against the usual holiday sweets. Instead of the usual cookies or pies, I love the rustic charm of a homemade sponge rolled with rich filling. It’s honest, a little messy, and totally satisfying to make from scratch. Plus, it’s flexible enough to adapt to whatever flavors or fillings you love most.
Why I Keep Coming Back to This Recipe
It’s imperfect, like me, and that makes it real. Each attempt is a little different, and that unpredictability keeps the process lively. Plus, the smell of cocoa and baking sponge fills the house with warmth and nostalgia, making it a tradition worth revisiting.
Breaking Down the Key Ingredients
- Eggs: They give the sponge its structure and richness. Use fresh eggs for the best volume.
- Cocoa powder: Adds deep chocolate flavor and color. Dutch-processed is ideal, but natural works too.
- Sugar: Sweetens and helps stabilize the eggs. Granulated is standard, but caster sugar dissolves faster.
- Flour: Lightly sifted to keep the sponge airy. You can substitute with almond flour for a nutty twist.
- Filling options: Cream cheese, whipped cream, or even fruit preserves. Choose based on your mood or the season.
- Butter: For richness in the filling or frosting. Use unsalted to control salt levels.
- Optional flavorings: Vanilla extract, coffee, or spirits like brandy can elevate the taste.
Tools of the Trade for Your Yule Log
- Electric mixer: To whip eggs and sugar until thick and fluffy.
- Baking sheet: To hold the sponge batter and bake evenly.
- Clean tea towel: To help roll the hot sponge without cracking.
- Offset spatula: To spread filling smoothly and evenly.
- Cooling rack: To cool the sponge completely and prevent sogginess.
Step-by-Step Guide to Crafting Your Yule Log
Step 1: Preheat your oven to 180°C (350°F). Line a 30x40cm (12×16 inch) baking sheet with parchment paper.
Step 2: In a mixing bowl, whisk eggs and sugar until thick and pale, about 5 minutes.
Step 3: Gently fold in sifted cocoa powder, flour, and a pinch of salt until just combined.
Step 4: Pour batter into prepared pan, spread evenly, and bake for 12-15 minutes, until the sponge springs back.
Step 5: While hot, invert onto a clean towel dusted with cocoa powder, peel off parchment, and roll up with towel inside. Let cool.
Step 6: Unroll carefully, spread with your favorite filling, then re-roll tightly. Chill for at least 1 hour before serving.
Chocolate Yule Log
Equipment
- Electric mixer
- Clean tea towel
- Offset Spatula
- Cooling Rack
Ingredients
- 4 large eggs fresh, at room temperature
- 150 grams granulated sugar
- 30 grams cocoa powder Dutch-processed preferred
- 120 grams all-purpose flour sifted
- 1 teaspoon vanilla extract optional
- 200 grams dark chocolate for filling
- 100 grams unsalted butter for filling
- 150 ml heavy cream for whipped cream or filling
Instructions
- Preheat your oven to 180°C (350°F) and line a 30x40cm (12×16 inch) baking sheet with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar together using an electric mixer until the mixture becomes thick, pale, and fluffy, about 5 minutes. This creates a light, airy base for your sponge.
- Gently fold in the sifted cocoa powder, sifted flour, and vanilla extract (if using) into the egg mixture. Use a spatula to fold carefully, maintaining as much air as possible for a soft sponge.
- Pour the batter into your prepared baking sheet, spreading it evenly with a spatula to create a smooth surface. Bake for 12-15 minutes, or until the sponge springs back when lightly pressed and has a slight golden color.
- Once baked, invert the hot sponge onto a clean tea towel dusted with cocoa powder. Carefully peel off the parchment paper, then gently roll the sponge up with the towel inside to help it keep its shape as it cools. Let it cool completely, about 20 minutes.
- While the sponge cools, melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture to create a luscious filling.
- Unroll the cooled sponge carefully, then spread the chocolate filling evenly over the surface with an offset spatula.
- Gently re-roll the sponge into a log, pressing lightly to seal the seam. Wrap it in plastic wrap or foil and chill in the refrigerator for at least 1 hour, or until set.
- Once chilled, slice the Yule log into individual servings, and dust with a little cocoa powder or powdered sugar for a finishing touch. Serve and enjoy this rustic holiday treat!
Notes
Nutrition
Cooking Checkpoints & Tips for Perfection
- The sponge should be golden and slightly springy when pressed.
- Unrolling the hot cake shouldn’t crack or tear; a gentle touch helps.
- The filling should be luscious but not oozing out when rolled.
- Chill the log thoroughly to set the shape and flavors.
Common Mistakes and How to Fix Them
- Unrolling while still warm.? If the sponge cracks when unrolling → Let it cool completely before unrolling.
- Overmixing the batter.? If the cake is dense or dry → Check your egg-whipping; it needs to be very fluffy.
- Filling too runny.? If the filling leaks out → Use a thicker filling or chill it before spreading.
- Inadequate baking time.? If the cake is underbaked → Bake a minute longer, until it springs back when touched.
This yule log isn’t just a dessert; it’s a way to bring a bit of wild, imperfect joy to your holiday table. Each slice reveals that crackly, tender sponge and rich filling, a reminder that simplicity often yields the most memorable bites. Feel free to personalize with your favorite nuts, berries, or a dusting of powdered sugar—whatever makes it yours. Enjoy the process, and don’t stress the little flaws; they’re part of the charm.
