Here is my detailed recipe and complete step-by-step video tutorial to show you how to make a yule log from scratch. A yule log (also called Bûche De Noël in French) is a traditional Christmas cake that's decorated to resemble a log of wood. My Chocolate Yule Log Cake is a spectacular dessert that also serves as a centerpiece. This is the cake I make every single year to celebrate the holidays and it is always a huge hit! Be sure to watch the video below to see how simple it is to make.
This yule log cake recipe features my chocolate Swiss roll cake filled and covered with chocolate whipped cream and finished with dark chocolate ganache. It's so pretty with it's bark-like exterior and I use some ground pistachio "moss" as a simple decoration to keep things fuss-free around the holidays. It's so light and airy, with so much creamy chocolate flavor. If you like making roll cakes, check out my very popular Soft Vanilla Swiss Roll Cake too!
WHY THIS RECIPE WORKS
- Easy to make - this Yule Log Cake (also called a "Swiss Roll") is very easy to make. To make the sponge, you just beat the whole eggs instead of separating them, and then add the rest of the ingredients. I would recommend using a hand mixer or a stand mixer for this recipe. The filling and ganache are also easy with minimal ingredients. I keep the decorations very simple to make this easy to pull off successfully at home!
- No cracks - this roll cake recipe never cracks when I make it. Follow the instructions and you will have success too!
- Soft and fluffy sponge cake - the cocoa sponge cake is SO super soft! It has a tender crumb texture and it stays moist with the cream filling. It rolls nicely, doesn't crack and doesn't dry out. Sponge cake is a very lean type of cake made with little or no butter or oil. It gets most of it's structure and lightness from whipped eggs.
- Rich chocolate flavor - you will love the smooth and rich chocolate taste that comes through this Bûche De Noël in so many ways. There is cocoa powder in the chocolate sponge cake and the filling, and it's all covered in pure dark chocolate ganache.
- Creamy chocolate filling - the filling is so simple with just 2 ingredients: cocoa and cream! It is light and airy, fluffy and creamy like chocolate mousse.
- Dark chocolate ganache - to give it the final "wooden log" finish, I cover the chilled cake in silky ganache and make a wood grain appearance using the tines of a fork.
TYPES OF SPONGE CAKES
Sponge cake is the general term for relatively lean cakes that get their structure based on whipped eggs. Many recipes require you to separate eggs and whip the yolks separate to the whites.
- Chiffon cakes are oil-based cakes that require egg whites to be whipped to soft peaks before folding them into an egg yolk-enriched batter.
- Genoise cakes are a type of sponge cake made with melted butter and the method for this type of sponge cake requires you to whisk the eggs over a water bath. It's a great technique because heating the eggs makes the egg proteins more willing to take and hold air bubbles which makes for a fluffier sponge
- My recipe - this one is a hybrid. It uses the technique of whipping whole eggs, but unlike a Genoise, it does not require using a water bath which makes it much easier. It contains oil instead of butter, but unlike a Chiffon cake it does not require separating eggs. It's a combination of both techniques!
INGREDIENTS FOR CHOCOLATE YULE LOG CAKE
- All purpose flour - simple all-purpose flour works just fine in this recipe. If you have pastry flour, that will give an even softer texture, but I promise it is not necessary. Adding too much flour is the most common mistake for roll cakes and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
- Granulated sugar - simple white sugar will keep this cake sweet, tender and moist.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. Do not leave it out!
- Eggs - you'll need 4 whole eggs to make the sponge cake. Good news is you don't need to separate them!
- Cocoa powder - try to get your hands on cocoa powder! It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
- Oil - just a few tablespoons of oil will keep this cake soft and flexible. Butter tastes delicious, however it will make the texture more crumbly and difficult to roll the cake. Also, this cake is meant to be kept refrigerated due to the fresh cream filling, and oil will stay liquid when cold to keep the cake soft while butter would firm it up.
- Whipping cream - the filling is so easy to make with just chocolate and cream. Make sure you use heavy cream with minimum 35% milk fat content. You will also need cream to make the ganache.
- Dark chocolate - you need chocolate to make the glossy ganache for the outer "bark" coating on the cake. Anything between 50 and 70% cocoa solids will work, but I highly recommend bittersweet chocolate for rich chocolate taste and these bittersweet chocolate callets are very convenient.
HOW TO SHAPE A YULE LOG
Shaping a cake roll is easier than it may seem, but there are some important steps to ensure success. Here are the key steps:
- Roll the cake while it is still quite hot almost immediately after you've pulled it from the oven. Why? It's because the egg proteins and fat in the sponge are more mobile while still hot so the cake will be more flexible and able to be rolled without cracking. There are other recipes out there that may not require this step (i.e. you can roll the cooled cake), however these recipes tend to have more oil and can be more dense. I love how soft, light and fluffy this roll cake is!
- Cool the cake completely in the rolled shape. As the cake cools, it will keep this "memory" of the rolled shape even once you've unrolled it so that it will roll back up with the filling easily.
TOOLS YOU NEED TO MAKE BUCHE DE NOEL:
- Electric mixer (handheld mixer or stand mixer fitted with the whisk attachment) to make the cake batter and filling.
- 17x11-inch baking sheet to bake the sponge cake.
- Parchment paper for lining the pan. I love to use these sheets which are very convenient.
- Large offset spatula for spreading the cream filling.
- Small offset spatula for spreading the ganache.
- Fine mesh strainer for dusting cocoa powder and confectioners' sugar.
- Light kitchen/tea towel or parchment paper. I strongly recommend a towel because it conforms more tightly to the cake as you roll it which really helps to prevent cracks. It also absorbs the steam and keeps the cake moist.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE YULE LOG CAKE
- STEP 1). Whip the eggs. Beat eggs for 3 minutes on medium-high speed until frothy and pale in the bowl of an electric stand mixer fitted with the whisk attachment or in a large mixing bowl if using an electric hand mixer.
- STEP 2). Beat in sugar. Gradually add sugar and beat for 4-5 minutes longer, until it nearly triples in volume and is very thick, pale and fluffy and billowy like shaving cream or marshmallow fluff. When you lift the mixture up with the beater and it slides back down into the base mixture, it should fall back onto itself in folds or ribbons rather than sink down into it.
- STEP 3). Add oil. Mix in vanilla and salt, then mix in oil just until it is evenly blended.
- STEP 4). Combine dry ingredients. Sift flour, cocoa and baking powder into a medium bowl and whisk to blend evenly.
- STEP 5). Mix wet and dry ingredients. Sift the dry ingredients again over and into the bowl with the egg mixture and use a large rubber spatula to carefully fold the dry ingredients into the whipped egg mixture just until combined without over-mixing.
- STEP 6). Bake. Spread batter evenly into prepared pan in a thin layer. Bake for 9-11 minutes until it springs back when pressed gently. Transfer pan to a wire rack and let cool for 3 minutes so it is easier to handle.
- STEP 7). Roll. Dust top of cake evenly with cocoa powder. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper. Gently peel off the top layer of parchment. While the cake is still warm, gently roll it into a log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape.
- STEP 8). Assemble the cake. Gently unroll the cooled cake and spread about two-thirds of the filling evenly over the surface leaving about ½-inch border on all sides. I like to push a good amount of filling into the end that is curled up the most that will form the center of the spiral so you get a nice shape. Carefully roll up the cake with the filling and then transfer to a baking sheet or a serving plate, cover with plastic wrap and set it in the fridge for 30 with the seam side down. Place the remaining filling in the fridge until ready to use it. Remove the log from the fridge and cover it with the remaining cream in a thin layer. Place it back in the fridge for 30 minutes to firm up a bit.
- STEP 9). Make the ganache glaze. Heat cream with honey or corn syrup in a small saucepan over medium heat until it comes to a simmer. Immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Gently stir in concentric circles until smooth, glossy and completely homogenized. Transfer the ganache to a measuring jug with a spout to make it easier to pour, and let it cool for anywhere between 10 and 20 minutes depending on how cold your house is. Do not put it in the fridge because if it sets up too firm, it will lose it's shine. You want to wait until it is cooled down near room temperature but still flowing so you can pour it over the cake without melting the cream frosting.
- STEP 10). Cover the cake. With the jug in one hand and an offset spatula in the other, pour half of the ganache evenly over the cake and then swiftly spread it out to cover it. Try not to apply too much pressure so you don't disturb and lift up the cream beneath it. Let it set for about 5 minutes, then pour the rest of the ganache on top and continue to spread making long strokes. Don't go over the same spot too many times or the ganache will lose it's shine. You can make a swirl or spiral decoration on the ends of the log to look like the rings on a wooden stump.
- STEP 11). Chill. Place it in the fridge to set for 2 hours. Once set, you can cover it with a tall cake cover and serve it the next day. Before serving, sprinkle some crushed pistachios over and around it to look like moss.
ASSEMBLING A YULE LOG
First it is important to refrigerate the filled and covered cake. After it has chilled, you can get on to the fun part which is to make a realistic yule log! Slice one end of the cake and place it on the side to resemble a big branch. It looks best if you cut it at a diagonal as pictured below:
STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)
Rolling the hot sponge cake in a kitchen towel.
Unrolling the cooled cake with no cracks.
Slicing off one end of the filled, rolled cake at a slight angle.
Placing the "stump" on the side of the main log cake.
Pouring ganache over the chilled, cream-covered cake and will quickly yet gently spread it over to cover it.
Using the tines of a fork to create the wood grain pattern over the ganache.
EXPERT BAKING TIPS FOR BUCHE DE NOEL
- Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
- Do not reduce the sugar - this sponge cake is already low in sugar naturally, and the right amount of sugar will make it stay soft because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
- Have your eggs at room temperature - this is very important to ensure they whip up quickly and to their most potential.
- Beat the eggs and sugar to the "ribbon stage". Whipping the eggs and sugar to the right stage will ensure your sponge is soft and light and provide flexibility for rolling. The best way to check for this is when you can lift some of the whipped egg mixture up with the whip attachment and you are able to "draw" a figure 8 on the surface of the eggs as it falls back into the bowl. The "8" should slowly disappear into the mixture. If it sinks straight away, keep whipping.
- Mix the dry ingredients in lightly. Mixing the batter too vigorously at the end will force a lot of the air bubbles out and the cake may come out flat and rubbery. Be sure to use a light hand to gently fold the flour and cocoa into the egg mixture.
- Do not over-bake the sponge cake. Set a timer for the first time stated in the recipe and check for doneness. The cake should spring back when pressed gently with your fingertip. An over-baked cake will dry out and be more likely to crack.
- Use cold cream for the filling. Very cold cream will whip better than room temperature cream. Also, make sure you do not over-whip or it can turn grainy. Keep mixing at medium speed - it may take longer but you will get lovely fine air bubbles for a silky filling.
- Beat the cream until it forms firm peaks. I find it's better to have firm peaks instead of soft peaks for roll cakes as it will hold in place better.
- Roll a little more tightly at the beginning. The first curl of the spiral will be the center of the cake once you roll it back up, so roll this part up a bit more tightly.
- Fill the curled end a little more. The first curl of the spiral (which is the last part to be unrolled) will be the center of the cake once you roll it back up, so fill it a little more generously to give nice definition to the spiral.
- Roll the cake up with a clean kitchen towel. I prefer this over parchment even though it's messier because it is more flexible and will conform to the shape of the cake more snuggly. If you don't do this, the cake will stick to itself as you roll it.
- Dust the towel or parchment paper with cocoa powder or icing sugar to prevent any chance of sticking.
RECIPE FAQ
Most of us store eggs in the fridge (at least if you live in North America), so planning ahead is important for baking to ensure your ingredients are all at room temperature. You can pull them from the fridge and leave them at room temperature for 1 hour. But what a pain in the butt that is! Who has time to remember? The good news is that there is a quick way to bring eggs to room temperature quickly! Take your eggs from the fridge and place them in a bowl. Submerge them in very warm (not boiling) water from the tap for 10 minutes. This will be enough to use in any recipe that calls for room temperature eggs (which is most of Scientifically Sweet recipes).
1. Room temperature eggs: For this recipe you don't need to use a water bath nor separate eggs, but you cannot use COLD eggs. Your eggs must be at room temperature.
2. Use oil instead of butter. While I use butter in most of my recipes, oil makes the softest sponge cake! That's because oil is liquid at room temperature so the sponge will stay flexible even when it cools down. Butter is firm at room temperature so when it cools it will harden and make the sponge more susceptible to cracking as you roll it. This cake rolls so easily! Just watch the video to see how simple it is with no cracks!
Yes, for this recipe, DO sift the dry ingredients. Actually, sift them twice! Since this is a relatively wet batter, it is important that the dry ingredients are incorporated evenly without having to mix too much. Over-mixing will deflate all the air bubbles from the egg foam. Sifting the flour will ensure there are no lumps and the flour particles are evenly dispersed so that the they absorb into the batter quickly. I always sift half of the blended dry ingredients over the wet mixture, fold it in, then sift the remaining dry ingredients and fold them in. This creates the most homogeneous batter without having to mix excessively which would otherwise knock a lot of the air out of the batter.
Some recipe instructions ask you to bake sponge cakes for roll cakes at a higher temperature, such as 375 or 400 degrees F. I find that in doing this you get over-expansion of air bubbles which collapse quickly. The reason for this is because a sponge cake batter is so delicate and there is very little flour compared to moisture to hold the air bubbles in place. When large air bubbles collapse, it can create a dense sponge. I prefer to bake in a moderate oven at 350 degrees F for more even baking so you will have an even flat height for the whole cake.
It happens to the best of us. Maybe the oven was too hot and the cake is slightly over-baked and the surface dries out. If your sponge cake cracks as you try to roll it, don't fret. You can easily cover it with the cream. Just be sure to chill it thoroughly after filling it and before covering it so that it will hold together nicely.
HOW TO PREVENT CRACKS IN SWISS ROLL CAKE
This is the big question! Although cracking is not totally devastating for a roll cake since it can be easily covered up by the filling, if you want to leave the outside bare (like this one), then it's nice when it has a polished look. Cracking can be caused by multiple factors, including the recipe you choose, and here are my tips for ensuring no cracks when you use my recipe. It's pretty foolproof and I've never had this cake crack on me!
- Use a recipe like mine with oil, not butter. Oil is a liquid fat that will add flexibility to the roll. Butter is a hard fat that solidifies on cooling and can make it a bit more finicky when timing when you roll the cake.
- Do not over-bake. A dry sponge cake is much more likely to crack since the surface dries out and will break from the tension as you roll it.
- Roll the cake while it's warm. Once your cake is out of the oven, leave it for 1-2 minutes so it is easier to handle, then flip it over onto your clean tea towel and proceed to roll it while incorporating the towel. Be sure to dust with icing sugar on both sides to prevent sticking.
- Use a towel for rolling. Parchment paper is much cleaner since you need to toss that kitchen towel in the wash after you use it for this cake, however it will help prevent cracking since a towel is flexible and will conform to the cake. It will also absorb the steam as the cake cools and keep it moist and flexible.
- Allow the cake to cool completely. Once you have rolled your cake, leave it in this rolled shape until it is completely cool. Carefully transfer it onto a wire rack to cool completely while still wrapped in the kitchen towel. This will help it keep its curled shape.
- Unroll it gently. Be gentle as you unroll the cooled cake. You don't need to force it to be completely flat once you reach the end that curls up where you originally started rolling. Let it keep its curved shape.
If you love cake, check out these recipes!
Ultimate Moist Chocolate Fudge Cake The BEST Moist Chocolate Cake Recipe Easy Chocolate Cake Recipe The BEST Chocolate Cupcake Recipe Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down CakeMore chocolate cake
Looking for other delicious chocolate cake recipes? Try these:
Baking for the holidays
Here are more festive recipes to make during the holidays:
Video
Bûche De Noël (Chocolate Yule Log Cake)
Ingredients
Sponge cake:
1 x recipe for Chocolate Swiss Roll Cake (sponge portion only)
Cream filling:
- 2 cups (475ml) 35% heavy whipping cream
- 1 ½ tablespoon (9g) skim milk powder
- 3 tablespoon (42g) granulated sugar
- 2 teaspoon (4g) cocoa powder
- ¾ teaspoon espresso powder (optional)
- ¼ teaspoon pumpkin pie spice or ground cinnamon
- 1 teaspoon (5ml) pure vanilla extract
*NOTE: if you want to skip the step of covering the cake with cream before adding the ganache then you only need 1 ½ cups of 35% heavy whipping cream. You can still keep the other measurements the same and it won't impact the recipe too much.
Chocolate glaze:
- ⅔ cup (160ml) 35% heavy whipping cream
- 1 teaspoon (5ml) honey or corn syrup
- 6 oz (170g) semisweet dark chocolate, finely chopped
- pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom and sides of a 17x11-inch large baking sheet with cooking spray or melted butter and line it with parchment paper. Secure the sides down on the edge of the pan with ¾-inch binder clips to help it stay flat so you get a nice even layer. Lightly spray the parchment with cooking spray also.
- Make the sponge cake. Follow the recipe here to make the chocolate sponge cake.
- Pour the batter into the prepared pan and spread it out evenly in a thin layer using a large offset spatula. Bake for 9-11 minutes until it springs back when pressed gently. Be careful not to over-bake or it will dry out the surface.
- Transfer pan to a wire rack and let cool for just a minute so it is easier to handle. Dust top of cake evenly with icing sugar or cocoa powder. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
- Make the chocolate filling. Combine cream, milk powder, sugar, cocoa powder and espresso powder (if you're using it) and spices in a large bowl and beat with an electric hand mixer on medium speed until it holds firm peaks. Mix in vanilla extract and keep chilled.
- Assemble the cake. Gently unroll the cooled cake and spread about two-thirds of the filling evenly over the surface leaving about ½-inch border on all sides. I like to push a good amount of filling into the end that is curled up the most that will form the center of the spiral so you get a nice shape. Carefully roll up the cake with the filling and then transfer to a baking sheet or a serving plate, cover with plastic wrap and set it in the fridge for 30 with the seam side down. Place the remaining filling in the fridge until ready to use it.
- Remove the log from the fridge and cover it with the remaining cream in a thin layer. Place it back in the fridge for 30 minutes to firm up a bit.
- Meanwhile, make the ganache glaze. Heat cream with honey or corn syrup in a small saucepan over medium heat until it comes to a simmer. Immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes. Gently stir in concentric circles until smooth, glossy and completely homogenized. Transfer the ganache to a measuring jug with a spout to make it easier to pour, and let it cool for anywhere between 10 and 20 minutes depending on how cold your house is. Do not put it in the fridge because if it sets up too firm, it will lose it's shine. You want to wait until it is cooled down near room temperature but still flowing so you can pour it over the cake without melting the cream frosting.
- Cover the cake. With the jug in one hand and a large offset spatula in the other, pour half of the ganache evenly over the cake and then swiftly spread it out to cover it. Try not to apply too much pressure so you don't disturb and lift up the cream beneath it. Let it set for about 5 minutes, then pour the rest of the ganache on top and continue to spread making long strokes. Don't go over the same spot too many times or the ganache will lose it's shine. You can make a swirl or spiral decoration on the ends of the log to look like the rings on a wooden stump.
- Chill the cake. Place it in the fridge to set for 2 hours. Once set, you can cover it with a tall cake cover and serve it the next day if necessary. Before serving, sprinkle some crushed pistachios over and around it to look like moss.
Sana
I made this at New Year's and it was amazing! The cream filling was to die for. I was hesitant about adding the espresso powder but it really transformed it and gave it that pop. Everyone loved it and my sister really adored the ganache glaze. I would definitely make this again.
For others making this, don't wait too long before adding the second layer of glaze, as it gets harder to work with as it firms up (my house was very cold too).
christina.marsigliese
Thank you so much Sana! Glad you enjoyed the recipe 🙂
Josh H
I made this for Christmas last year and not only was it easier than I thought it tasted phenomenal. Lets just say we had a lot of untouched desserts this and an empty plate where the yule cake used to be this year. I'm not allowed to go to Christmas gatherings with my wife's family anymore unless I show up with one of these. So 5 stars from like 15 people I suppose. I thought it would be too rich with the way it looked but it was light and fluffy with great flavor that wasn't too overly sweet. I highly recommend using pistachios because they pair fantastically. I blended mine to add a moss colored dust around the plate and everyone was sprinkling it on their cake.
Some notes from making it:
The cake was fairly straightforward, with a slight alteration on my part because I have an old house with a tiny oven; but it worked perfectly fine with a slightly smaller tray. The whipped cream filling and ganache were as easy as it gets and delicious, just follow the recipe exactly and it will be a hit
christina.marsigliese
Thank you so much for this note Josh! I'm so glad everyone enjoyed it and I'm so happy that I could be a part of your family celebrations in this small way.
Nicki
I made this over the holidays. Actually, I made it three times. Each time the cake was sticky and cracked when I rolled it. The third time turned out the best, but it is still did not look like yours. The taste was amazing so I am not willing to give up. Any suggestions?
christina.marsigliese
Hi Nicki! There is a large section above the recipe card where I have provided tips to prevent cracking. Did you use a scale to measure the dry ingredients?
Ann
Absolutely delicious. Made this for Christmas and it was devoured. I’m outrageously terrible at baking, but the clear instructions and video convinced me to give it a try. Thank you so much for sharing this recipe!!
christina.marsigliese
You are welcome Ann! Glad everyone enjoyed the cake 😀
Michelle
I've always wanted to make a yule log and thanks to your easy to follow recipe, I did! The kids loved it, asked for seconds and wanted to take some home with them! Thank you for sharing this recipe 😊
christina.marsigliese
You are welcome Michelle! I'm so glad the kids enjoyed the cake 😀
Nancy Bevilacqua
I made the cake as directed and it came together quickly. I had searched for a dark chocolate recipe, something less sweet than the Buche de Noel I’ve baked for decades. My guests agreed that this version was exceptionally tasty!
christina.marsigliese
Thank you Nancy! I'm so glad you enjoyed the recipe 🙂
WanderingShettys
This recipe is a winner! It was my first time making a rolled cake. Followed the recipe to a T. I did forget to add the oil before the flour mix, added it in after but it did not compromise the texture at all. Everyone loved it and there weren’t any crumbs left!! This will be going into my recipe book 🙂
christina.marsigliese
Thank you! I'm so glad it was a success!
Vic
Thank you so much for this recipe! I offered to take a yule log to in my in-laws this Christmas and the first and second recipes I used failed. (Thr first did mot twll me to get the eggs to marshmallow fluff, nor did it have the oil which really improved it, the 2nd was an egg white recipe that I didn't manage to fold well enough as it threatened to lose air on me.) The sponge part of this recipe worked perfectly and saved the day! It was light and flavourful and rolled/unrolled/rerolled without cracking!
Next time I make a yule log I will try this ganache recipe also, but as it was I used the ganache I'd made from recipe number 1.
Thanks so much!
christina.marsigliese
You are welcome Vic! I'm so glad the recipe was a success!
Faustina
hi! can i use whole milk powder instead of skim milk powder?
christina.marsigliese
Hi Faustina! Yes you can.
Deb
I would like to make this for Christmas, can I make it a day or two ahead of time?
christina.marsigliese
Hi Deb! Yes you can keep it in the fridge and bring it out to room temp before serving.
Barbara
This cake looks delicious and I'd like to give it a try. I made your chocolate peppermint cake last year for the holidays-it was delicious and a big hit with my family. I'm wondering if I could use that peppermint cream cheese frosting for the filling in this cake?
christina.marsigliese
Hi Barbara! Yes, I think that could work.
Karen Dahne
Can log be frozen
christina.marsigliese
Hi Karen! You can freeze, but it might compromise the filling after thawing.
Annette
Thank you for such an incredible recipe! I made this over the holidays. It was perfection, easy to make, extremely flavorful and an authentic hit with the entire family. Will be making it every holiday going forward!
christina.marsigliese
Thanks so much Annette!
Lza Munzo
How is the filling for white if it has cocoa and coffee? I'm looking for a vanilla flavored filling and saw this and it LOOKS white, then saw the cocoa. Either way, looks amazing and will try it, but thought I'd ask what I'm not understanding - wouldn't cocoa make the filling chocolate color?
christina.marsigliese
Hi Lza, it's just the lighting. It's very little cocoa in it. You can leave it out if you want and it will still be great.
Jessica
Hi Christina,
What can I replaced the powdered skim milk with because we don’t have it here in Ottawa (Canada). I am making it on the 12th of December for a party. Will it affect the flavor if I skip it?
Jessica
christina.marsigliese
Hi Jessica! If you do not have milk powder you can omit it from the recipe. Its function is to stabilize the cream so it sets firmer and less likely to weep over time.
Kari Hardy
I made this on Christmas and it was nice to make it all in one day and came together quickly. I crushed up Oreos and put it around the log like dirt. It also gave a nice crunch since I served a little with each slice.
My only change was that the cream wasn’t sweet enough for my liking so I added 1/4 cup powdered sugar at the end. The cream so so good! I loved the pumpkin spice and the cocoa powder.
It tasted like Christmas!
christina.marsigliese
Thank you Kari! I love the crushed Oreos idea!
Theresa
Hi. I am making this cake for camping theme going away party. Can I substitute marshmallow fluff for filling and top it with crushed graham crackers before rolling? Thinking so. Also can I refrigerate the rolled and cooled in towel, covered with seran roll overnight and finish the filling and decorating ingredients next day?
Thank you.
christina.marsigliese
Hi Theresa! I don't see why that wouldn't work for the filling. I would recommend to at least fill the cake roll before refrigerating, as an unfilled refrigerated roll might crack when you try to unroll and fill. Wrap well so it doesn't dry out and you can decorate the outside of the cake the next day.
Lorna
I made this recipe for christmas and it was so good. I have been savoring every bite as I eat. This was my first time making a swiss roll cake and I was worried about cracking. However the instructions were clear and concise and the cake had no cracking. I did not use skim milk powder and also ran out of whipping cream for the ganache. So used the left over cream to cover the outside. All in all great recipe and thank you for sharing this with the world.
christina.marsigliese
Thanks Lorna! I'm so glad you had success!
Nisreen Takulla-Khalil
Delicious!! Great recipe, tried two others and then used this one, it was perfect!
christina.marsigliese
Thanks so much!
Angela
Is there a substitute for skim milk powder? Or can it be omitted?
Lisa
I tried it without, turned out perfect!
christina.marsigliese
Thanks Lisa!
christina.marsigliese
Hi Angela, you can omit it. It helps stabilize the cream, but it isn't entirely necessary.
Tara
Took a stab at it and it turned out so well thanks to your easy recipe and clear instructions. I have impressed myself!
Stephanie
How long before serving can the cake stay out of the fridge? Thank you.
Siroun Akmakjian
The easiest, theclightest and most delicious yule log ever 😋😋😋
Erica
I made this today for guests tomorrow and it is gorgeous! I watched your video and it helped a lot. Thank you.