Yule Log Cake

The Yule log cake is the perfect way to celebrate this festive season. It’s filled with cream and decorated in chocolate curls and small rosemary sprigs. This delicious treat will be the talk of your next holiday party!



• Cooking spray

• 6 eggs

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 3/4 cup granulated sugar

• 1/4 teaspoon salt

• 3/4 cup sugar



• 1 1/4 cup heavy cream

• 1/4 cup powdered sugar

• 2 teaspoon gelatin (optional)

• 1 teaspoon vanilla extract

• Salt



• 3 tablespoon heavy cream

• 1/2 cup unsalted butter, softened

• 1 1/2 cup powdered sugar

• 5 tablespoon cocoa powder

• 1 teaspoon vanilla extract

• Salt



• Chocolate curls

• Cranberries

• Small rosemary sprigs

• Powdered sugar


1. Preheat oven to 350°. Combine flour, cocoa powder, and salt in the bowl of the VENTRAY stand mixer.

2. Egg yolks should be thickened in the mixing bowl. Slowly whisk in ½ cup sugar until pale, then add flour mixture.

3. Whisk the egg whites until soft peaks form. Continue to beat until stiff peaks form, adding the remaining ¼ cup sugar a little at a time. In two batches, gently fold egg whites into batter.

4. Pour batter into prepared pan and bake for 10 to 12 minutes. 

5. Place a clean kitchen towel over the pan and invert onto the towel so that the cake is on top of the towel. Carefully peel off the parchment paper, flip over again so that right side up, then trim edges if needed.

6. Roll the cake with a towel starting at the short side. Let cool completely.

7. Make the filling: To make the filling, pour 2 tablespoons of cold water into a shallow microwave-safe bowl and sprinkle gelatin on top in a uniform layer. Let bloom for 5 to 10 minutes, then microwave for 10s.

8. Heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt are whisked together in the mixing bowl until medium peaks form. 

9. Unroll the cake and spread the filling evenly over it once it has cooled. Roll the cake back into a log. Place seam side down on a baking sheet and chill for 1 hour.

10. Make the frosting: Cream the butter in the mixing bowl until creamy. Beat in the powdered sugar and cocoa powder until there are no lumps, then add the vanilla, heavy cream, and salt.

11. Trim the ends and frost the cake with chocolate buttercream. Top with chocolate curls and a little dusting of powdered sugar. To make mistletoe, place cranberries and rosemary on a log.

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