Ingredients
Scale
For the Chocolate Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Buttercream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners’ sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorations:
- Meringue mushrooms (optional)
- Sugared cranberries (optional)
- Confectioners’ sugar for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- Make the Sponge Cake: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until pale and thick, about 5 minutes. Add vanilla extract. In another bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture until fully incorporated. Pour the batter evenly into the prepared pan.
- Bake and Roll: Bake for 10-12 minutes or until the cake springs back when lightly pressed. Remove from the oven and immediately turn the cake out onto a clean, damp kitchen towel dusted with cocoa powder. Peel off the parchment paper, and while the cake is warm, roll it tightly with the towel. Let it cool completely.
- Prepare the Buttercream: In a large bowl, beat the softened butter until fluffy. Gradually add the confectioners’ sugar and cocoa powder, mixing until smooth. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until creamy and spreadable.
- Assemble the Cake: Carefully unroll the cooled sponge cake. Spread an even layer of chocolate buttercream over the surface, leaving a 1/2-inch border. Gently roll the cake back up without the towel, forming a tight log. Trim the ends for a clean look.
- Decorate: Cover the outside of the log with the remaining buttercream. Use a fork to create a bark-like texture. Add meringue mushrooms and sugared cranberries for decoration. Dust lightly with confectioners’ sugar for a snowy effect.
- Chill and Serve: Refrigerate the Yule Log Cake for at least 1 hour before serving to set the buttercream. Slice and enjoy!
Notes
Prep Time: 30 minutes | Baking Time: 12 minutes | Total Time: 1 hour 30 minutes
Kcal: 320 per slice | Servings: 10-12
