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Yule Log Cake

Yule Log Cake: The Best Indulgent Treat for Holiday Celebrations

Yule Log Cake is a festive dessert perfect for holiday celebrations, featuring a rich chocolate cake rolled with whipped cream and decorated with sugared cranberries and meringue mushrooms.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American, French
Servings 12 slices
Calories 300 kcal

Equipment

  • 12×17-inch baking pan
  • Parchment paper
  • Stand mixer
  • whisk
  • Mixing bowls
  • Fine mesh sieve
  • Piping bag
  • saucepan

Ingredients
  

Sugared Cranberries & Rosemary

  • 1 cup fresh cranberries do not use frozen
  • 4-5 sprigs rosemary
  • ¾ cup water
  • 1 and ¼ cups granulated sugar divided

Cake

  • 1 and ⅓ cups cake flour
  • 2 Tablespoons unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 large eggs separated and at room temperature
  • 1 cup granulated sugar divided
  • 2 Tablespoons vegetable oil canola oil, or melted coconut oil
  • 1 and ½ teaspoons pure vanilla extract

For Rolling

  • 3 Tablespoons unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

  • 1 large egg white at room temperature
  • less than ⅛ teaspoon cream of tartar about 1/16 teaspoon
  • a pinch salt
  • 2 Tablespoons granulated sugar
  • ½ teaspoon unsweetened natural or dutch-process cocoa powder optional for dusting
  • 1 ounce semi-sweet chocolate finely chopped

Cocoa Hazelnut Whipped Cream

  • 1 and ½ cups cold heavy cream
  • 2 Tablespoons Frangelico liqueur
  • ¼ cup confectioners’ sugar
  • 1 Tablespoon unsweetened natural or dutch-process cocoa powder
  • ½ cup finely chopped hazelnuts optional

Ganache Topping

  • 6 ounces semi-sweet chocolate finely chopped
  • ¾ cup heavy cream

Instructions
 

Sugared Cranberries and Rosemary

  • Make the sugared cranberries and rosemary by placing cranberries and rosemary in a bowl, adding sugar syrup, and letting them dry.

Cake Preparation

  • Preheat oven to 350°F (177°C). Prepare the baking pan with spray and parchment.
  • Whisk together dry ingredients, then beat egg whites and half the sugar until stiff peaks form. Beat yolks with remaining sugar, oil, and vanilla.
  • Combine egg mixtures, alternating with flour mixture, folding to avoid deflation. Spread in the pan and bake for 15-16 minutes.
  • Prepare to roll by dusting a towel with cocoa powder. Invert cake onto it and roll it tight. Let it cool.

Meringue Mushrooms

  • Preheat oven to 200°F (93°C) and make meringue batter. Pipe mushrooms and bake for 2 hours.

Whipped Cream and Assembly

  • Whip heavy cream with added ingredients until stiff peaks form. Unroll cake, add whipped cream, and re-roll gently.
  • Make ganache by heating cream and pouring it over chocolate; stir until combined and refrigerate until thickened.
  • Spread ganache over cake, create texture, and decorate with meringue mushrooms and cranberries.

Storage

  • Cover leftover cake and store in the refrigerator for up to 3 days.

Notes

Make ahead instructions include preparing sugared cranberries, meringue mushrooms, and whipped cream in advance. The entire cake can be made 1-2 days ahead.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword chocolate cake, Christmas cake, festive desserts, holiday desserts, roll cake, Yule Log Cake
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