If you are looking for a show-stopping dessert that brings festive cheer and indulgent flavors together, the Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe is your new best friend. This traditional holiday cake wraps fluffy, cocoa-infused sponge around a luscious almond-scented whipped cream filling, then cloaks the whole log in silky chocolate frosting textured to resemble tree bark. Topped with sparkling sugared cranberries and rosemary, it’s a beautiful centerpiece that tastes just as incredible as it looks. Prepare to amaze your family and friends with this timeless treat that embodies warmth, comfort, and holiday magic in every bite.
Ingredients You’ll Need
For this Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe, you’ll notice the ingredient list is refreshingly straightforward yet thoughtfully selected. Each component plays a vital role — from the airy eggs that give the sponge its tender rise to the luscious chocolate and fresh cranberries that bring texture and vibrant flavor to the finishing touches.
- 4 large eggs, separated: Egg yolks add richness while whites provide lift when whipped.
- 2/3 cup sugar, divided: Sweetness balanced across sponge and filling for perfect flavor harmony.
- 1/2 cup all-purpose flour: Forms the light but sturdy structure of the cake.
- 2 tablespoons baking cocoa: Deepens chocolate flavor, giving the sponge its classic cocoa color.
- 1 teaspoon baking powder: Ensures a tender, gentle rise without heaviness.
- 1/4 teaspoon salt: Enhances all the other flavors subtly without overpowering.
- 1 cup heavy whipping cream: Whipped into a light, fluffy filling with almond extract.
- 2 tablespoons sugar: Sweetens the whipped cream just right for balance.
- 1/4 teaspoon almond extract: Adds a fragrant nutty note that complements the chocolate perfectly.
- 1/2 cup butter, softened: The base for the creamy chocolate frosting.
- 2 cups confectioners’ sugar: Essential for smooth, spreadable frosting and dusting.
- 2 ounces unsweetened chocolate, melted: Provides intense chocolate depth for the frosting.
- 2 tablespoons 2% milk: Helps create a smooth, luscious frosting texture.
- 2 teaspoons vanilla extract: Rounds out the frosting flavor profile with warmth and sweetness.
- Sugared cranberries: Sparkling tart accents that make the cake festive and jewel-like.
- Sugared rosemary sprigs: Adds a pine-fresh, decorative touch reminiscent of holiday greenery.
How to Make Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe
Step 1: Prepare the Sponge Cake
First, preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, then grease it lightly. This step ensures your cake won’t stick to the pan and will release easily for rolling later.
Step 2: Beat the Egg Yolks and Sugar
In a large bowl, beat the egg yolks and one third of the sugar until the mixture turns thick, pale, and lemon-colored. This creamy base adds richness and a velvety texture to the sponge.
Step 3: Whip Egg Whites with Remaining Sugar
In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually incorporate the remaining sugar and continue beating until stiff peaks develop. This step creates the lightness that lifts the cake without heaviness.
Step 4: Combine and Fold Dry Ingredients
Gently fold the yolk mixture into the whipped egg whites, preserving as much airiness as possible. Then sift together the flour, cocoa powder, baking powder, and salt, and carefully fold this dry mix into the egg mixture just until blended. Overmixing can deflate the batter and spoil the tender crumb.
Step 5: Bake the Cake
Spread the batter evenly into your prepared pan and bake for 10 to 12 minutes, or until the surface springs back when we lightly touch it. The cake should be tender but fully set to roll without cracking.
Step 6: Roll the Cake to Cool
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper, then roll the cake up in the towel jelly-roll style. This helps the sponge “remember” the rolled shape and prevents cracking when you spread the filling later. Let it cool completely.
Step 7: Prepare and Spread the Filling
Whip the heavy cream with sugar and almond extract until stiff peaks form. Carefully unroll the cooled cake and spread this delicious filling evenly over the surface. Roll the cake back up gently but firmly, this time without the towel.
Step 8: Make the Chocolate Frosting
Beat the softened butter until creamy, then add confectioners’ sugar, melted unsweetened chocolate, milk, and vanilla extract. Continue beating until the frosting is smooth, luscious, and spreadable.
Step 9: Frost the Cake Roll
Cover the rolled cake completely with the chocolate frosting. For an authentic woodland look, use a fork to create bark-like textures in the frosting, adding an artistic dimension that evokes the natural charm of a yule log.
Step 10: Garnish and Chill
Finish your masterpiece by adorning the top with sugared cranberries and sugared rosemary sprigs. These sparkling decorations add festive color and a slight tart contrast to the rich chocolate. Chill the cake to set the frosting before slicing and serving.
How to Serve Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe
Garnishes
Garnishing your yule log with sugared cranberries and frosted rosemary not only enhances its festive look but also brightens flavor profiles with a crisp, tart balance to the rich chocolate. You can also add a dusting of powdered sugar for a snowy effect or small edible gold flakes for extra holiday sparkle.
Side Dishes
This cake pairs beautifully with warm beverages like spiced mulled wine, rich hot chocolate, or a robust coffee. To round out your dessert platter, consider fresh citrus segments or a simple bowl of mixed nuts — they offer a lovely textural contrast and brighten the palate between decadent bites.
Creative Ways to Present
For a charming presentation, serve your cake on a wooden board with pine cones and evergreen sprigs around the edges to mimic a winter forest. Alternatively, slice the log into rounds to resemble tree cross-sections and arrange them in a spiral platter for easy sharing. These thoughtful touches make your Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe even more unforgettable.
Make Ahead and Storage
Storing Leftovers
You can store leftover yule log cake in an airtight container in the refrigerator for up to 3 days. The cake stays moist and flavorful, and the frosting maintains its texture perfectly. Make sure to keep it chilled to preserve freshness and prevent the cream filling from spoiling.
Freezing
This Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe freezes wonderfully. Wrap the whole cake tightly in plastic wrap, then foil, and freeze for up to one month. Thaw it overnight in the refrigerator before serving to maintain the ideal texture and taste.
Reheating
Because this is a delicate cake with whipped cream filling, reheating is not recommended. Instead, serve chilled or at room temperature. If desired, you can allow slices to sit out for about 15-20 minutes before eating to soften the frosting slightly and enhance flavor release.
FAQs
Can I make the Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream whipped to stiff peaks, and use dairy-free butter or margarine for the frosting. Just be sure to use a high-quality dairy-free chocolate to maintain that rich, chocolatey flavor.
What can I use instead of almond extract in the filling?
If you’re not a fan of almond extract or have allergies, vanilla extract makes a wonderful alternative that still adds lovely aroma and sweetness to the whipped cream filling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm, around 10 minutes after baking, helps it form its shape easily without breaking. Also, rolling it with the kitchen towel dusted in powdered sugar prevents sticking and tearing.
Can I prepare the cake a day ahead?
Yes, you can bake and roll the sponge cake the day before assembling. Keep it wrapped tightly in the refrigerator overnight. The next day, whip and spread the filling, frost, garnish, and chill before serving.
Are sugared cranberries difficult to make at home?
Not at all! Simply toss fresh cranberries in a sticky simple syrup or whisked egg white, then coat with superfine sugar. Let them dry on parchment paper until sparkling and crisp — it’s fun, festive, and adds a gorgeous touch to your yule log.
Final Thoughts
Making this Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe truly feels like crafting a holiday tradition in your own kitchen. From its tender sponge and fluffy almond cream to the rich, textured chocolate frosting and bright, jewel-like cranberries, every element delights the senses. I can’t wait for you to try it and see how it lights up your holiday gatherings with warmth, joy, and unforgettable flavor.
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Classic Yule Log Cake with Chocolate Frosting and Sugared Cranberries Recipe
- Total Time: 42 minutes
- Yield: 10 servings 1x
Description
This Classic Yule Log Recipe is a festive and elegant dessert perfect for holiday celebrations. It features a light chocolate sponge cake rolled with a fluffy almond cream filling and covered in a rich chocolate buttercream frosting, decorated with sugared cranberries and rosemary sprigs to resemble a traditional yule log.
Ingredients
Cake
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
Frosting
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
Garnish
- Sugared cranberries
- Sugared rosemary sprigs
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper to prevent sticking.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture is thick and lemon-colored, indicating it’s well aerated.
- Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar while beating until stiff peaks form, ensuring a light, fluffy texture.
- Combine Mixtures and Add Dry Ingredients: Gently fold the yolk mixture into the whipped egg whites. In a separate bowl, combine flour, baking cocoa, baking powder, and salt, then carefully fold these dry ingredients into the egg mixture until just blended to maintain airiness.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes until the cake springs back when lightly touched, indicating it is perfectly baked.
- Turn Out and Roll Cake: Immediately invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper and roll the cake up in the towel jelly-roll style. Let it cool completely in this rolled shape to set the form.
- Prepare the Filling and Fill Cake: Beat the heavy cream, sugar, and almond extract until stiff peaks form. Carefully unroll the cooled cake and spread the filling evenly over it. Roll the cake up again gently without the towel to secure the filling inside.
- Make the Frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted chocolate, milk, and vanilla extract, beating until the frosting is smooth and spreadable.
- Frost and Decorate: Frost the rolled cake with the chocolate buttercream. Use a fork to create bark-like textures on the frosting to resemble a log. Garnish with sugared cranberries and sugared rosemary sprigs for a festive presentation.
- Chill and Serve: Chill the yule log in the refrigerator to set the frosting before slicing and serving. This helps the flavors meld and the dessert hold its shape.
Notes
- Cooling the cake while rolled helps prevent cracking when unrolling and filling.
- Be careful when folding to keep the batter airy for a light sponge.
- Sugared cranberries can be made at home by dipping cranberries in sugar or purchased pre-made.
- For a nut-free filling, omit the almond extract or substitute with vanilla extract.
- This cake is best served within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
