Yule Log Cake
10
servings
02 hrs 30 min
PREP TIME
3 hrs
TOTAL TIME

Ingredients

Cake

Unsweetened cocoa

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

4 large Land O Lakes® Eggs, at room temperature

1 teaspoon vanilla

1/4 cup Land O Lakes® Butter, melted, cooled

Filling

1/2 cup Land O Lakes® Heavy Whipping Cream, chilled

1/4 cup powdered sugar

1/3 cup chocolate hazelnut spread

3 ounces cream cheese, softened

Frosting

1/3 cup Land O Lakes® Butter, softened

2 (1-ounce) squares unsweetened chocolate, melted

2 cups powdered sugar

3 tablespoons Land O Lakes® Heavy Whipping Cream

Mushrooms

1/4 cup semi-sweet chocolate chips, melted

Small meringue cookies, about 1 inch in diameter

Miniature marshmallows

Unsweetened cocoa, if desired

Garnish

Rosemary sprigs, if desired

How to make

  1. STEP 1

    Heat oven to 375ºF. Line bottom of 15x10x1-inch baking pan with parchment paper; set aside.

  2. STEP 2

    Arrange clean thin cotton towel (about 34x20 inches) onto counter; sprinkle generously with unsweetened cocoa. Set aside.

  3. STEP 3

    Combine flour, 1/4 cup cocoa, baking powder and salt in bowl. Set aside.

  4. STEP 4

    Combine sugar, eggs and vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan. Bake 10-12 minutes or until center springs back when touched. Run knife around edges to loosen sides.

  5. STEP 5

    Turn hot cake out onto prepared towel; remove parchment paper. Cut cake in half lengthwise; lay short ends of cake onto prepared towel, touching end to end. Cut 4 inches off one end; place next to one short end of cake. Beginning at same end, roll up cake in towel. Set aside to cool.

  6. STEP 6

    Beat 1/2 cup chilled whipping cream and 1/4 cup powdered sugar in chilled bowl; beat at medium-high speed, scraping bowl often, until stiff peaks form.

  7. STEP 7

    Place chocolate hazelnut spread and cream cheese in another bowl; beat at medium speed until well mixed. Gently stir whipped cream mixture into chocolate mixture until just combined. Cover; refrigerate at least one hour.

  8. STEP 8

    Combine 1/3 cup butter and melted chocolate in bowl; beat at medium speed until well mixed. Add 2 cups powdered sugar; beat at low speed until well mixed. Add 3 tablespoons whipping cream; beat at medium-high speed until smooth and creamy.

  9. STEP 9

    Spread or dip bottom-side of meringue cookies into melted chocolate chips; attach marshmallow to bottom-side. Place onto waxed paper; let stand until set. Dust tops of meringue cookies with cocoa, if desired.

  10. STEP 10

    Unroll cake; spread small cake with 1/4 cup chilled filling. Reroll; refrigerate until ready to assemble. Spread large cake with remaining filling; reroll. Stand on end on serving plate. Frost sides.

  11. STEP 11

    Cut one end of small cake roll at angle. Place onto plate next to larger cake log so it angles out like a branch; secure with toothpicks or wooden skewers, as needed. Carefully frost sides of cake. Draw lines in frosting, using fork for bark appearance, if desired. Place meringue cookie mushrooms around yule log. Garnish with rosemary sprigs, if desired.

  12. STEP 12

    Cover; refrigerate until serving.

Tip #1

- Use thin cotton dishtowels, not terry cloth towels.

Tip #2

- If you can’t find small meringue cookies, use medium-sized and cut large marshmallows in half for stem.

Tip #3

- Place meringue cookie mushrooms in front of branch to help hold branch in place.

Nutrition

520Calories
29Fat (mg)
135Cholesterol (mg)
240Sodium (mg)
64Carbohydrates (g)
2Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
our online community

  January 01, 2018

I made this as a Christmas gift and it went over very well. This cake is different than traditional yule logs as it uses chocolate hazelnut spread but i was told that it was a wonderful improvement.

— says BrynzZoo
Helpful?
TWEAKS

I used a bit more powdered sugar and cream in the frosting to attain more sweetness and a creamier texture.

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 30, 2017

Step 5 is very confusing. What is the "short end?" Directions say to cut the cake lengthwise, so you get two 15" x 5" strips.

— says Nova
Helpful?
Test Kitchen Comment January 02, 2018

Hi Nova, the short end would be the 5-inch end - you will lay the 5" end next to the other, creating a long strip of cake. Hopefully this makes sense - happy baking! 

— says Mallory
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
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