Traditional Yule Log Cake
This traditional Yule log cake is made from scratch with a rich chocolate sponge and silky chocolate filling. Easy to make with a full step-by-step video tutorial!
Ingredients
For the cake
- 6 eggs
- ½ tsp vanilla extract
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 20 g cocoa powder
- 1 Tbsp baking powder
For the chocolate buttercream
- 4 Egg whites OR 1/2 C. Liquid egg whites
- 1 Cup Granulated sugar
- 1 ½ Cup Unsalted room temperature butter
- 180 g Semisweet chocolate
- 1 tsp Vanilla extract
- Pinch salt
Instructions
For the cake
- Start by combining the eggs and vanilla in a large mixing bowl and beat on high speed for 2 to 3 minutes until well mixed. Add the sugar and continue beating for at least 5 minutes or until the mixture doubles in size and turns light and creamy in color.
- In a separate bowl, sift together the flour, cocoa powder, and baking powder to ensure they are evenly mixed and free of lumps.
- Fold the dry ingredients gently into the egg mixture to keep the batter airy. Use a spatula or mixer on a low setting for this step.
- Line a baking tray with parchment paper and evenly spread the batter over it with a spatula. Bake at 180°C (350°F) for 10 to 12 minutes, until the cake is springy to the touch and slightly shrinks from the sides.
- Immediately transfer the cake to a wet towel, rest for 5 minutes, then wrap with the towel and let it cool at room temperature. This makes the cake flexible for rolling later.
- Unwrap the cake, spread the Swiss meringue chocolate buttercream evenly, then carefully roll the cake back up. Cut into desired sizes of logs, place them on your serving dish or cake board. Use a little buttercream to attach each log together.
- Cover the logs with the remaining buttercream and decorate as desired. Check out my video tutorial for decorating tips.
For the buttercream
- In a clean and grease-free bowl, combine egg whites, sugar, and salt.
- Place the bowl over a double boiler on low to medium heat, stirring constantly until the sugar dissolves completely. Make sure the bottom of the bowl is not touching the water.
- Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form. (If using liquid egg whites, the mixture may not form stiff peaks, but it will still work.)
- Let the meringue cool to room temperature.
- With the mixer on low speed, add the butter a small piece at a time until fully incorporated. Increase the mixer speed to high and whip until the buttercream is smooth and fluffy. (If it curdles, keep whipping, it will come together.)
- Add the vanilla extract and mix well. Melt the semisweet chocolate, let it cool, and add it to the buttercream. Mix until fully incorporated.
Video
Notes
- The time mentioned does not include decorating time.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 443kcal
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