Yule Log Cake

Yule Log Cake
Servings: 12 Prep 25 mins Freeze 6 hrs Bake 16 mins


  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/4 cup 1/3 cup packed light brown sugar
  • Pinch ground nutmeg
  • Confectioners' sugar
Filling and Frosting
  • 1 pint dulce de leche or caramel ice cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • Pinch ground nutmeg

Make It


1. Heat oven to 375 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line pan with waxed or parchment paper. Coat with spray.

2. Sift together cocoa, flour, cinnamon, ginger and nutmeg.

3. Beat egg whites with cream of tartar in bowl until frothy. Gradually beat in 1/4 cup of the brown sugar; beat until stiff peaks form.

4. Using same beaters with mixer on high, beat yolks in second bowl with remaining 1/3 cup brown sugar until thick, 5 minutes. Fold cocoa mixture into yolks. Fold yolk mixture into whites. Pour into pan, spreading evenly.

5. Bake at 375 degrees F for 14 to 16 minutes, until center springs back when gently pressed.

6. Sift confectioners' sugar over a clean kitchen towel. Immediately invert cake onto towel; remove pan and paper. Dust confectioners sugar onto cake. Starting from long side, roll cake up inside towel jelly-roll style. Cool, seam-side down, on rack.

7. Once cake has cooled completely, prepare Filling. In medium-size bowl, combine ice cream, ground cinnamon and nutmeg. Beat with an electric mixer until spices are evenly distributed and ice cream is a good spreading consistency. Unroll cake. Working quickly, spread with Filling. Gently reroll cake without towel. Place, seam-side down, on a large platter and freeze for at least 3 hours.

8. Prepare Frosting. Heat cream just until steaming. Pour over chocolate in a medium bowl and let stand 5 minutes. Beat until smooth. On low speed, beat in butter and confectioners' sugar. Continue beating, on high, until smooth and good spreading consistency, about 6 minutes. Remove cake from freezer and cut off one end of cake on the diagonal. Reserve end to use as "knot." Place "knot" on top of log (see photo). Trim uncut cake end to expose filling, making a parallel diagonal cut. Spread frosting over log and "knot," leaving log ends exposed. For bark effect, run tines of fork over frosting. Return to freezer and freeze at least 3 more hours. Slice and serve.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 18, chol. (mg): 160, sat. fat (g): 10, carb. (g): 32, fiber (g): 1, pro. (g): 6, sodium (mg): 75, Percent Daily Values are based on a 2,000 calorie diet.