Yule Log Recipe
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Yule Log

By: Rosie Flanagan  
"It's become a tradition to prepare this Yule Log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too!"

Rating: This weblink has been rated 10 times with an average star rating of 3.4 Read Reviews (8)

Rate/Review | 261 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

Ingredients

  • 5 eggs, room temperature, separated
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • FILLING:
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • MOCHA BUTTER CREAM FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon strong coffee
  • confectioners' sugar
  • Chopped nuts

Directions

  1. In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by MaDonna 
I really liked this recipe. One change I made was to the frosting. As written it is way to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by Di 
This is the most delicous yule log we've ever had. It's not very sweet, the filling is very... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2006 by OUTRAYGISVIXEN 
Ok so the first part went very smooth which was nice because this is my very first time making... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by turk112 
I had some major "issues" while making this Yule Log. First the cake itself didn't seem to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by SANDBOUL 
I baked this for Christmas, and it was absolutely delicious! I made some variations to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2006 by Katya 
This was an absolute hit at our Christmas table!!! The filling and frosting were the best part... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by Jen 
I had the same problem as others with the filling - just liquid. The instructions are very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by GQ 
This is a great cake. the fillings and frosting are not sweet. my only problem was rolling... MORE

 
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