Yule Log - VeryVera

Yule Log

  • Prep Time: 45m
  • Cook Time: 51m
  • Total Time: 1h 36m



  • 1 c sugar, divided
  • 1/2 c all-purpose flour
  • 1/4 c unsweetened cocoa powder
  • 5 eggs, room temperature, separated
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar


  • 1 c heavy whipping cream
  • 1/2 c powdered sugar 1/4 cup for dusting tea towel
  • 1 tsp. coffee granules
  • 1/2 tsp. vanilla extract


  • 2 c sifted powdered sugar
  • 1/3 c unsweetened cocoa powder
  • 1/3 c butter, room temperature
  • 2 tbsp. milk
  • 2 tbsp. strongly brewed coffee
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees F and line a 10x 15-inch, rimmed jelly roll pan with parchment paper. Generously grease the paper.
  2. Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
  3. In a large bowl, beat together egg yolks and 1/2 cup sugar until light and fluffy. Mix in vanilla extract.
  4. 1/4 cup at a time, add dry ingredient mixture to the egg yolks and mix until smooth and incorporated. Set aside.
  5. In a second large bowl, beat egg whites and cream of tartar until soft peaks form 4-6 minutes.
  6. Gradually add remaining sugar to egg whites, then turn speed up to high and beat until stiff peaks form.
  7. Gently fold 1/3 cup egg whites into chocolate mixture. Then, a little at a time, fold chocolate mixture carefully into egg whites until homogeneous.
  8. Pour mixture into jelly roll pan and bake for 12-15 minutes, or until cake is springy to the touch. Don't over bake.
  9. Remove cake from oven and run a knife to loosen it from the edges. Immediately invert it onto a clean tea towel dusted with powdered sugar.
  10. Pull off parchment paper and roll cake up in tea towel, starting with the short end. Let cool completely.
  11. In a large bowl or mixer, beat heavy cream until soft peaks from, then slowly add 1/2 cup powdered sugar.
  12. Add vanilla extract and instant coffee and beat until stiff peaks form. Refrigerate 30 minutes.
  13. When cake is completely cool, unroll and spread filling evenly over the whole cake, leaving a 1/2- inch border around the edges.
  14. Re-roll cake into a log, transfer to serving plate and refrigerate.
  15. For the frosting: cream together butter, sugar and cocoa powder until smooth and fluffy.
  16. Add milk, coffee, and vanilla, and beat until smooth. Frost cake, then use a fork or knife to decorate and make log look like a tree. Garnish with more powdered sugar and enjoy!