Name: Christmas Yule Log Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 5 h 40 min
Cuisine: French
Ingredients: ¼ cup all-purpose flour; ½ cup cornflour; ½ cup unsweetened cocoa powder; 5 large eggs; ½ cup granulated sugar; 2 tablespoons salted butter; Pinch of salt; 1 cup mascarpone cheese; ½ cup powdered sugar; 1 teaspoon vanilla extract; ¾ cup + 1 tablespoon heavy whipping cream; 7 ounces semi-sweet chocolate, finely chopped; ¾ cup + 3 tablespoons heavy whipping cream; Chocolate shreds, strands, sprinkles, or pearls; Christmas decorations

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Introduction

This Christmas Yule Log Cake is a festive and delicious dessert perfect for holiday celebrations. With its rich chocolate sponge and creamy mascarpone filling, it’s both impressive and comforting. Let’s make this classic treat together!

The image shows a chocolate roll cake on a white marbled surface, decorated to look like a log. The cake has two main layers—a dark brown chocolate sponge layer rolled around a creamy off-white filling, creating a spiral pattern visible from the cut end. The outside is covered with chocolate frosting textured to look like bark with ridges running lengthwise, topped with chocolate shavings for roughness. On top of the cake are small decorations, including a shiny red and white mushroom-shaped candy and a pink pine cone, with blurred green and red holiday decor in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup all-purpose flour
½ cup cornflour
½ cup unsweetened cocoa powder
5 large eggs
½ cup granulated sugar
2 tablespoons salted butter
1 cup mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla extract
¾ cup + 1 tablespoon heavy whipping cream
7 ounces semi-sweet chocolate (finely chopped)
¾ cup + 3 tablespoons heavy whipping cream
Chocolate shreds, sprinkles, or pearls (for decoration)
Christmas decorations (optional)

Instructions

Step 1: Add the finely chopped chocolate to a medium bowl and set aside. In a saucepan over medium heat, bring ¾ cup + 1 tablespoon of heavy cream to a simmer without boiling.
Step 2: Pour the hot cream over the chocolate. Let stand for 5 minutes, then stir gently with a spatula until smooth and fully combined. Cover with plastic wrap touching the ganache surface and refrigerate for 4 hours or overnight until spreadable.
Step 3: Preheat the oven to 350°F. Line an 18 x 13-inch baking pan with parchment paper and set aside.
Step 4: Sift together the flour, cornflour, cocoa powder, and a pinch of salt in a bowl.
Step 5: Separate egg yolks and whites. In a large bowl, beat the yolks with sugar using an electric mixer until pale and almost tripled in volume (5 to 8 minutes).
Step 6: In another bowl, beat egg whites until soft peaks form.
Step 7: Gently stir the dry ingredients into the egg yolk mixture until combined. Melt the butter and fold it in.
Step 8: Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites gently until mixed.
Step 9: Spread the batter evenly in the prepared pan and bake for 10 minutes or until the top springs back when touched.
Step 10: Remove cake immediately and lift it out using the parchment paper. While warm, carefully roll the cake from the short end with the parchment paper inside. Let cool completely.
Step 11: For the filling, beat mascarpone, powdered sugar, and vanilla extract until smooth. Add ¾ cup + 3 tablespoons of heavy cream and beat until stiff peaks form.
Step 12: Unroll the cooled cake, remove the parchment paper, and spread the filling evenly. Roll back up, wrap in plastic wrap with the seam side down, and refrigerate for at least 1 hour or overnight.
Step 13: When ready, remove ganache from fridge and let stand at room temperature for 20 minutes. If too hard, stir in 2 tablespoons heavy cream to soften.
Step 14: Whip the ganache with a mixer at high speed until lightened in color and stiff peaks form.
Step 15: Remove the cake log from the fridge and trim the ends.
Step 16: Place the log on a serving plate and cover with whipped ganache using a spatula. Optionally leave ends exposed to show the swirl.
Step 17: Use a fork to create bark-like lines on the ganache and decorate with chocolate shreds and Christmas decorations.
Step 18: Refrigerate the cake until serving.

Tips & Variations

For extra moisture, lightly brush the cake with a simple syrup before spreading the filling.
Use dark chocolate instead of semi-sweet for a richer ganache.
Try adding a tablespoon of coffee to the ganache for a mocha flavor.
Decorate with fresh berries or edible gold for an elegant touch.
If you don’t have mascarpone, cream cheese is a suitable substitute.

Storage

Store the Yule Log cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Serve chilled or bring to room temperature for 15 minutes before serving for the best texture. Leftovers can be covered and frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows a chocolate Yule log cake with a spiral pattern inside, consisting of a dark brown chocolate sponge cake rolled with a thick, creamy white filling. The outside is covered in textured chocolate frosting made to look like tree bark, with small chocolate shavings scattered on top. There are two small decorations on top: a red mushroom with white spots and a small pinecone-shaped ornament. The cake sits on a thin, rectangular gold base placed on a white marbled surface, with blurred Christmas-themed decorations in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled and refrigerated overnight, making it a convenient make-ahead dessert for the holidays.

What if I don’t have a half sheet pan?

You can use any rimmed baking pan close to 18 x 13 inches. Just make sure it’s large enough for a thin layer of cake that can be rolled easily.