recipe for christmas log cake
The Best recipe for christmas log cake
What I love most about this recipe is how it balances indulgence with something a little healthier than most holiday treats. The cake itself is made with whole wheat flour, which gives it a nice texture without being too dense. The buttercream is rich but not overly sweet, thanks to the spices and a touch of honey or maple syrup instead of pure sugar. My kids have noticed how the cake stays moist for days, and honestly? Iāve been surprised by how satisfying it is without being too heavy. Plus, itās a great way to use up seasonal ingredientsāreal cinnamon sticks, nutmeg from the spice rack, even a splash of bourbon if youāre feeling fancy. Itās not just a dessert; itās a celebration of whatās in your pantry and whatās fresh in the kitchen. And letās be honest, thereās nothing quite like the way a log cake looks when you carve itāitās like a work of art, and itās all yours to enjoy. My family loves it because itās easy to make, itās always a hit with guests, and itās something you can serve at the table or keep in the fridge for days. Itās the kind of recipe that feels like home.
Classic Christmas Log (Yule Log) Cake
A festive, buttery log cake rolled and decorated to resemble a traditional Christmas log, perfect for holiday gatherings. Rich, moist, and adorned with chocolate glaze and festive toppings.
š„Ingredients
- 3 Ā½ cups all-purpose flour
- 1 Ā½ cups unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 Ā½ cups powdered sugar
- Ā½ cup unsweetened milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Ā½ cup semi-sweet chocolate chips
- Ā½ cup white chocolate chips
- 1 cup powdered sugar
- 1 tablespoon unsalted butter
- Festive sprinkles, dried cranberries, and walnuts (optional)
šØāš³Directions
-
1
Preheat oven to 350Ā°F (175Ā°C). Line a 9Ć13-inch baking pan with parchment paper. -
2
In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. -
4
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely. -
5
For the glaze, process cocoa powder, powdered sugar, milk, butter, and vanilla in a food processor until smooth. Pour into a piping bag fitted with a large star tip. -
6
Once the cake is cool, use a sharp knife to cut it into a log shape, removing the center. Pipe the chocolate glaze evenly over the cake, letting it drip slightly. -
7
Sprinkle chocolate chips, white chocolate chips, and optional toppings (sprinkles, dried cranberries, walnuts) over the glaze. Use a knife to create a decorative log pattern. -
8
Let the cake set at room temperature for at least 2 hours before serving.
š§Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Piping bag with large star tip
- Rolling pin
- Parchment paper
- Oven
- Food processor (optional for glaze)
šNutrition Facts (per serving)
šNotes
Tips
- For a healthier twist, reduce butter to 2 cups and use whole wheat flour.
- Chill the cake dough for 30 minutes before baking for a denser texture.
- Use a rolling pin to flatten the cake into a log shape before decorating.
Variations
- Add a layer of cream cheese frosting between cake layers for extra richness.
- Decorate with fresh berries or a dusting of powdered sugar for a lighter touch.
Watch Video Of How Classic Christmas Log (Yule Log) Cake Works
ā Frequently Asked Questions About Christmas Log (Yule Log) Cake
What is the best way to prepare the filling for a classic Christmas log cake (Yule Log)?
To make a rich and flavorful filling, mix 1 cup (225g) softened butter, 1 cup (200g) brown sugar, Ā½ cup (100g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth, then fold in 1Ā½ cups (190g) all-purpose flour and Ā½ cup (90g) chopped walnuts (or pecans). Chill the mixture for at least 2 hours before using.
ā
How do you ensure the cake rolls perfectly into a log shape without cracking?
For a seamless roll, preheat your oven to 350Ā°F (175Ā°C) and grease a 9Ć13-inch baking dish lightly with butter or line it with parchment paper. Press the cake batter evenly into the dish, then use a rolling pin to gently press and shape it into a log. Trim any excess edges, then bake as directed. Avoid overbakingācheck at 30 minutes and adjust if needed.
ā
Can I substitute ingredients like nuts or dried fruit in the cake or filling?
Yes! For nuts, try chopped hazelnuts, pecans, or even dried cranberries (for a chewy texture). For dried fruit, raisins, cherries, or currants work well in the filling. If using nuts, ensure theyāre finely chopped to blend smoothly. For a lighter option, omit nuts and add Ā½ cup (50g) shredded coconut to the filling.
ā
How do I glaze the cake after baking to make it look festive?
For a classic white glaze, mix 1 cup (240ml) whole milk with 2 tbsp (25g) powdered sugar and 1 tsp vanilla extract. Brush it evenly over the warm cake while itās still in the pan. For a dark chocolate glaze, use Ā½ cup (120g) melted dark chocolate mixed with 1 tbsp (15ml) heavy cream. Let it set before rolling the log.
ā
What are the best tips for storing or reheating a Christmas log cake?
Store the cake in an airtight container at room temperature for 2ā3 days or refrigerate for up to 5 days. To reheat, warm it in a 350Ā°F (175Ā°C) oven for 10ā15 minutes or use a microwave (cut into slices first). For extra freshness, brush with a little melted butter or glaze before serving.
