Traditional Yule Logs are essentially Cake Rolls topped with a dark, decadent frosting and decorated to look like the perfect log you'd find to burn in the fireplace on a cold Christmas night. These amazing creations can come in a wide variety of flavors, all tailored to fit the appetite and desire of the people indulging in this dish! For our Yule Log, we decided to take a traditional cake roll recipe, spread with an amazing raspberry buttercream filling and topped off with a Candy Cane Chocolate frosting. This Yule Log screams Holiday cheer in both look and taste! So light the fire, grab the garland, and get the family ready, we're making a Traditional Yule Log!
Ingredients (Cake Roll):
2/3 cup Honeyville Alta Artisan Flour
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup Sugar, divided
1/2 tsp Vanilla
(Raspberry Buttercream Filling):
3/4 cup Butter
1 cup Honeyville Freeze Dried Raspberries
2 1/2 Tbsp Heavy Cream
2 cups Powdered Sugar
(Chocolate Candy Cane Frosting):
1/2 cup Butter
2/3 cup Honeyville Baker's Cocoa
1/3 cup Candy Cane Coffee Creamer
1/4 cup Heavy Cream
3 cups Powdered Sugar
1 tsp Vanilla
Preheat oven to 375 degrees.
In a medium mixing bowl, sift together flour, baking powder, and salt, then set aside.
Separate your egg whites and egg yolks as follows: Place the egg yolks in a large mixing bowl and the egg whites in a medium mixing bowl.
Whisk egg yolks together with an electric mixer until they slightly thicken. Slowly add 1/4 cup sugar and vanilla and mix until you get a thick, lemon-colored liquid. Add dry ingredients and mix until a soft dough forms.
Beat egg whites together with a hand mixer until soft peaks begin to form. Slowly add the remaining sugar and beat on high until you get stiff, glossy peaks.
Prepare a 15x10 pan by first spraying with cooking oil and placing parchment paper on top.
Add egg whites to dough and mix together until you get a thick batter. Once batter is smooth, pour batter onto 15x10 pan and spread evenly around. Don't worry if the batter doesn't fill up the pan, just get an even amount around in a rectangle shape.
Place in oven and bake at 375 degrees for 10-12 minutes. Once time is up, remove immediately so cake won't burn.
While cake is still warm, remove from pan using the parchment paper and place on top of a cooking towel that has been dusted with powdered sugar.
Taking one side of the towel, roll the cake up in the towel.
Once cake is completely rolled, set aside and allow to cool for 15 minutes.
While cake is cooling, begin your buttercream filling. First, start by placing 1 cup of freeze dried raspberries in a resealable sandwich bag and crushing into small pieces using a rolling pin.
In a large mixing bowl, combine crushed freeze dried raspberries, softened butter, heavy cream, and powdered sugar, and mix with an electric hand mixer until a soft frosting forms.
Gently unroll your cake roll and spread frosting evenly on top. Roll cake roll back up and place in the freezer for 10 minutes or so.
While cake is in the freezer, begin your frosting for the top by adding softened butter, bakers cocoa, powdered sugar, heavy cream, and candy cane creamer into a large bowl and mixing with an electric hand mixer (HINT: if you can't find candy cane creamer, just use 1/3 cup eggnog and remove the heavy cream).
Remove cake from freezer.
Using a spatula, spread frosting generously on the top and sides of the cake. Use a fork to etch the log lines in the side and top of the cake. Slice and serve.
This is the perfect Holiday treat for any family or Holiday party. The candy cane chocolate frosting gives it a smooth, peppermint taste, while the raspberry buttercream filling is the perfect amount of sweetness. The cake itself is super light and fluffy, almost sponge cake like, and the whole thing will have you yearning for snow covered rooftops, silver bells ringing, and a cozy fireplace. This is our favorite Holiday treat, what's yours?