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Decadent Yule Log Cake with Creamy Chocolate Buttercream

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A classic holiday Yule log cake featuring a light chocolate sponge rolled with luscious creamy chocolate buttercream. Easy to make and perfect for festive celebrations.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) unsweetened cocoa powder (Dutch-processed recommended)
  • 2/3 cup (85g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup (230g) unsalted butter, softened
  • 2 1/4 cups (270g) powdered sugar, sifted
  • 1/2 cup (50g) unsweetened cocoa powder
  • 3 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper, leaving an overhang for easy cake removal.
  2. In a large bowl, beat 4 large eggs and 3/4 cup sugar with an electric mixer on high speed for 5-7 minutes until thick, pale, and tripled in volume.
  3. Sift together 1/3 cup cocoa powder, 2/3 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl.
  4. Carefully fold the dry ingredients into the whipped eggs in three additions using a spatula, keeping as much air as possible.
  5. Stir in 2 tablespoons milk and 1 teaspoon vanilla extract until just combined.
  6. Pour batter into the prepared pan, spread evenly, and tap gently to remove air bubbles.
  7. Bake for 12-15 minutes until the cake springs back lightly and a toothpick inserted near the center comes out clean.
  8. Dust a large clean kitchen towel with powdered sugar. Immediately invert the cake onto the towel and peel off the parchment paper.
  9. Starting from the short edge, roll the cake and towel together while warm to set the shape. Let cool completely on a wire rack, rolled up.
  10. To make the buttercream, beat 1 cup softened butter on medium speed until creamy (about 2 minutes). Gradually add 2 1/4 cups powdered sugar and 1/2 cup cocoa powder, mixing on low initially.
  11. Add 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable.
  12. Unroll the cooled cake and spread an even layer of buttercream over the surface, leaving a small border around the edges.
  13. Gently re-roll the cake without the towel and place seam-side down on a serving platter.
  14. Use remaining buttercream to cover the outside of the log. For a rustic look, drag a fork along the frosting to mimic tree bark texture.
  15. Chill the cake for at least 1 hour to set the buttercream and make slicing easier.

Notes

Roll the cake while still warm using a powdered sugar-dusted towel to prevent cracking. Soften butter but do not melt for best buttercream texture. Avoid overbaking to prevent dry, crumbly cake. Chill cake before frosting outside for better bark effect. Patch cracks with extra buttercream if needed.

Nutrition

Keywords: Yule log, chocolate cake, holiday dessert, Christmas cake, chocolate buttercream, festive dessert, easy cake recipe

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