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Imagine pulling a gorgeous Yule log cake (that’s a bûche de Noël for the fancy folks) out of the fridge, one with a perfectly springy base, a filling that makes your eyes roll back, and a chocolate finish that shines, all without a single crack, sag, or dry bit. Honestly, whether this is your very first time tackling a rolled cake or you’re just looking to fine-tune your technique, this recipe really lays out every single step in a clear, sensible way. What’s a little different about my approach is that we focus on small batches and keeping things super beginner-friendly.

Here’s a quick tip: If you want a roll that absolutely never cracks, just make sure your cake is still warm when you roll it up immediately with the parchment it baked on. Then, let it cool completely before you even think about unrolling it. Let’s dig into why this particular method is so effective and how you can totally ace it on your very first try. The best part? No stand mixer needed! Just a whisk, a digital scale, and your trusty oven or OTG.

Why This Yule Log Cake Recipe Works

A Yule log cake, for all its festive charm, really depends on a delicate sponge and a smooth, uncracked roll. Those qualities, it seems, hinge on finding just the right balance of air, moisture, and the way the proteins are structured. The traditional génoise base, which gets its lift from air whipped into eggs and sugar, tends to produce a tall but perhaps slightly dry crumb that usually holds together when rolled. Now, our method tries to keep things simple: hand-whisking the eggs and sugar over a double boiler (or a bain-marie, if we’re being precise) helps get maximum volume, even without a stand mixer. Plus, using oil instead of butter gives us a wonderfully tender bite without making the whole thing too heavy. We even add a little milk powder and trust me, we tested this! to really boost the flavor and keep the crumb nice and moist. It’s a little trick, actually, inspired by some clever Indian baking shortcuts.

Just a couple of little science tidbits to keep in mind:

1. Room-temperature eggs generally whip up with much more volume, which makes your cake base lighter and, frankly, much more flexible for rolling.
2. Rolling the cake while it’s still warm with the parchment seems to be key in preventing cracks. The cake fibers sort of set in that curled shape, and they’re more likely to “remember” it after cooling and unrolling for the filling.

Also, we’ve found that using acidic cocoa and carefully measured leavening helps prevent any kind of bitter aftertaste. And stabilizing your whipped cream filling with a bit of mascarpone (or even some paneer for a local touch!) really helps the log keep its shape, which is especially handy in warmer kitchens.

What You’ll Need (Small Batch, 8-Inch Pan)

Equipment for the Task

Required:

• A digital kitchen scale (so important for baking!)
• An 8-inch x 12-inch (20×30 cm) rectangular pan or a quarter sheet tray
• A heatproof mixing bowl
• A whisk (a balloon whisk is really ideal here)
• A sifter or a fine-mesh sieve
• Parchment paper (cut to fit your pan)
• An oven or OTG with a pretty reliable temperature
• An instant-read thermometer (super helpful for the ganache)

Nice-to-have:

• An offset spatula for getting that frosting super smooth
• A cooling rack
• A pastry brush for any syrup applications

Let’s Get Baking: Step-by-Step Instructions

Step 1: Get Ready!

First, line your pan with parchment, making sure to leave about a 1-inch overhang on the long sides. Then, preheat your oven to 180°C (350°F) and place a rack in the middle; let it preheat for a good 20 minutes. While that’s happening, sift your flour, cocoa, baking powder, salt, and milk powder all together. You’re looking for no lumps in that dry mix.

Step 2: Whip Those Eggs and Sugar

Grab your heatproof bowl and combine the eggs and sugar. Set that bowl over a saucepan with a bit of simmering water—think of it as a makeshift double boiler. Whisk it constantly until the mixture warms up to about 40°C (104°F) and you can’t feel any sugar granules when you rub a little between your fingers. Move it to a clean bowl, then whisk it by hand until it’s thick, pale, and, ideally, tripled in volume. This usually takes about 5–7 minutes of steady whisking. You’ll know it’s ready when the batter forms a ribbon that holds its shape for about 5 seconds when drizzled. Just try not to overbeat it, or it might end up a bit greasy.

Step 3: Fold in the Dry Ingredients

Gently sift half of your dry mix over the egg foam. With a spatula, very carefully fold it in until it’s just combined. Repeat with the rest of the dry mix. Next, drizzle in your oil and vanilla, folding gently again. Finally, add the hot water and fold until you don’t see any streaks, but whatever you do, don’t overmix! The batter should flow slowly, not quickly.

Step 4: Bake It!

Pour the batter into your prepared pan and spread it out evenly. Give the pan one good tap on the counter to get rid of any large air bubbles. Bake for 10–12 minutes, or until the top springs back when you gently touch it and the edges look like they’re starting to pull away from the pan a bit. A good way to tell if it’s done is if a skewer inserted comes out clean and the center feels set. Be careful not to overbake; that’s often what causes cracks.

Step 5: Roll That Cake!

As soon as it comes out of the oven, immediately flip the cake onto a fresh piece of parchment paper that you’ve dusted lightly with cocoa. Carefully peel off the parchment it baked on. Starting from a short end, roll the cake and the new parchment paper together into a tight log. Now, here’s the important part: Let it cool completely like this, which usually takes about an hour. Rolling it while it’s warm helps set that curled shape. Seriously, don’t let it cool before rolling, or it will likely crack.

Step 6: Fill and Frost

Gently unroll your cooled cake. Spread the stabilized whipped cream evenly over the surface, leaving about a 1-inch border all around. Roll it back up, seam side down, using the parchment to help you along. Pop it in the fridge for about 30 minutes. Once chilled, frost it with your ganache, maybe dragging a fork through it to give it that cool bark texture. The ganache should spread nicely if it’s between 28–30°C (82–86°F). For storage, just chill it until the ganache is set.

Troubleshooting Common Issues

Swaps and Variations

Dietary Adjustments:

• Egg-free? You can try replacing each egg with 60g of silken tofu blended with 1 tsp of oil. Just know the texture might be a little denser, so roll it extra carefully.
• Dairy-free? Go for coconut oil, whipped coconut cream, and dairy-free chocolate.
• Gluten-free? You should be able to swap out the all-purpose flour 1:1 with a good gluten-free blend.

Flavor Fun:

• Citrus twist: Add a tablespoon of orange zest to both the batter and the filling.
• Spiced delight: Mix in a teaspoon of cinnamon or your favorite chai spice blend with the dry ingredients.
• Berry love: Replace 30g of whipped cream with some fresh berry compote.

Scaling the Recipe:

• For a 6-inch pan: Just halve all the ingredients. Use a 6×9-inch pan and bake for 8–10 minutes.
• For 12 cupcakes: Use all the ingredients from the original recipe, but bake for 12–14 minutes (obviously, you won’t be rolling these!).

Storing Your Masterpiece

• On the counter: It’s really best eaten the day you make it. You can keep it under a cake dome for up to 6 hours.
• In the fridge: Wrap it up tightly and it should be good for up to 2 days. Let it come to room temperature a bit before serving.
• In the freezer: If it’s unfrosted, you can wrap it well and freeze the log for up to a month. Thaw it wrapped at room temp, then fill and frost.
• A word of caution: Don’t freeze a fully frosted log. The ganache might sweat, and the cream might separate. Not ideal!

Serving Ideas

For super clean slices, warm up your knife a little. Serve it with a dusting of powdered sugar or some edible glitter for a bit of sparkle. It’s lovely paired with a tart berry coulis, a cup of coffee, or even a scoop of vanilla ice cream. If you’re feeling extra festive, you could add some cute marzipan mushrooms or sugared cranberries. (Psst, if you’re curious, check out our other posts on chocolate Swiss roll bases, mascarpone whipped cream, berry compote, and our guide to stabilized whipped cream for more ideas!)

Your Burning Questions Answered (FAQs)

“Can I use butter instead of oil?”
Well, oil gives us that moist, flexible crumb that’s just perfect for rolling. Butter, while it definitely adds richness, can sometimes make the cake a bit denser and, frankly, more prone to cracking.

“How do I prevent those dreaded cracks when rolling?”
The big secrets are rolling the cake while it’s still warm, using that parchment paper, and not overbaking it. If you do get tiny cracks, don’t fret; the ganache will cover a multitude of sins!

“Can I make this egg-free?”
Yep! You can use blended silken tofu for structure. Just be aware it’ll likely have a denser, less airy crumb, so roll it gently and chill it well before slicing.

“What if I want to double the recipe?”
Just double all the ingredients! You’ll want to bake it in two separate pans or a full half-sheet tray to make sure it bakes evenly.

“Can I bake this in an air fryer?”
For a 6-inch pan, you could try baking it at 160°C (320°F) for about 12–15 minutes, keeping an eye on it until it springs back. But just a heads up, results can really vary depending on your air fryer model.

“What kind of chocolate is best for ganache?”
I’d usually go for a 70% couverture chocolate, or a mix of milk and dark, for that great shine and snap. Local brands like Amul or Cadbury Dairy Milk Silk can totally work in a pinch too!

A Peek into My Kitchen (My Testing Notes!)

• Batch 1: I totally overwhipped the egg foam here, and the cake ended up dry and cracked. Lesson learned: Only whip to that ribbon stage!
• Batch 2: Tried using butter instead of oil. The crumb was dense and, yup, it cracked. Switched back to oil; much better for flexibility.
• Batch 3: Added that milk powder for extra moisture, and it made such a difference. The crumb stayed wonderfully tender even after rolling.
• Batch 4: Tried rolling the cake when it was too cool—major cracks, sigh. Now, I always, always roll it warm with the parchment.
• Batch 5: Stabilized the cream with mascarpone, and finally, no more oozing, even when my kitchen was a bit warmer!

My final method: An oil-based, milk-powder-enhanced batter, stabilized cream, rolled while warm, and ganache applied at around 29°C. This combination seems to give us perfect flexibility, moisture, and stability—even for a beginner.

Nutrition & Disclaimer

Each serving (if you cut it into 8 pieces) probably works out to about 250 kcal, 18g carbs, and 18g fat. This is just an estimate, of course, and can vary based on your specific ingredients. Remember to store any perishable fillings properly, and always follow good food safety practices!

Holiday Showstopper: Glossy‑Ganache Yule Log with Clean Spiral Slice

Course: DessertCuisine: FrenchDifficulty: Easy, Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

250

kcal

Total time

1

hour 

45

minutes

A festive, moist, and flexible Yule log cake with a classic génoise sponge, silky whipped cream filling, and glossy chocolate ganache designed for beginners, with tested tips for a crack-free roll, and practical troubleshooting advice.

Ingredients

For the Sponge Cake:

• Large eggs (room temperature): 120g (about 2.5 large eggs)

• Granulated sugar: 100g (½ cup US)

• All-purpose flour, sifted: 60g (½ cup US; or use gluten-free blend 1:1)

• Dutch process cocoa powder: 25g (¼ cup US; Hershey’s is okay, but Dutch preferred)

• Baking powder: 2g (½ tsp)

• Salt: 1g (¼ tsp

• Vegetable oil: 30g (2 Tbsp; use coconut oil for dairy-free)

• Milk powder: 10g (1 Tbsp; omit for dairy-free, use 10g cornstarch instead)

• Vanilla extract: 5g (1 tsp)

• Hot water: 30g (2 Tbsp)

• For the Filling:

• Whipped cream: 200g (1 cup US; stabilize with 30g mascarpone or paneer for sturdiness, especially in warm kitchens)

• A pinch of powdered sugar, to taste

• For the Frosting:

• Dark chocolate (70% recommended): 90g (½ cup chopped)

• Heavy cream: 60g (¼ cup US)

• A pinch of salt

Directions

• Prep and Preheat:
  Line your pan with parchment paper, leaving an overhang on the long sides for easy removal. Preheat the oven to 180°C (350°F), middle rack, for at least 20 minutes before baking. Sift together flour, cocoa, baking powder, salt, and milk powder (if using). Set aside.
• Whip Eggs and Sugar:
  Place the eggs and sugar in a heatproof bowl. Set over a saucepan of gently simmering water (don’t let the bowl touch the water). Whisk constantly until the mixture reaches 40°C (104°F); the sugar should dissolve completely. Remove from heat and transfer to a fresh bowl. Whisk by hand until thick, pale, and tripled in volume—this can take 5–7 minutes. The batter is ready when it falls from the whisk in a thick ribbon that holds its shape for about 5 seconds. Don’t overbeat—it can turn greasy.
• Fold in Dry Ingredients:
  Gently sift half the dry ingredient mix over the egg mixture. Fold carefully with a spatula until just combined. Repeat with the remaining dry mix. Drizzle in oil and vanilla, folding again, and finally add the hot water. Fold until everything is smooth, with no streaks—but don’t overmix.
• Bake:
  Pour batter into the prepared pan, spread evenly, and tap once on the counter to release bubbles. Bake for 10–12 minutes, until the top springs back when lightly pressed, and the edges begin to pull away. The center should feel set, and a skewer should come out clean. Don’t overbake—overdone cake cracks when rolled.
• Roll the Cake:
  Immediately turn the cake out onto a fresh sheet of parchment dusted lightly with cocoa. Carefully peel off the parchment the cake was baked on. Starting at a short end, roll the cake and parchment together into a tight log. Let it cool completely (about 1 hour) rolled up like this. Rolling while warm sets the spongy structure in a curl, reducing the chance of cracks.
• Prepare Filling and Frosting:
  While the cake cools, whip the cream until soft peaks form. Stir in a bit of mascarpone or, for a local touch, paneer. Add powdered sugar to taste—just enough to balance the cocoa.
  For the ganache: Heat the heavy cream until steaming, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Add a pinch of salt. Cool until it’s thick but still spreadable.
• Fill and Frost:
  Gently unroll the cooled cake, spread the stabilized whipped cream evenly over the surface, leaving a 1-inch border at the edges. Roll back up (seam side down) using the parchment to help. Chill for 30 minutes.
  Spread ganache over the log—if too thick, gently warm; if too thin, let it cool. Drag a fork through for a bark-like texture. For extra holiday sparkle, dust with powdered sugar or edible glitter.

Notes

• Storage and Serving Notes
  Best eaten the same day. If storing, keep covered with a cake dome at room temp for up to 6 hours. Wrap tightly and refrigerate for up to 2 days; bring to room temperature before serving.
  Freezing: The unfrosted cake log keeps well wrapped in plastic and foil for up to 1 month. Thaw at room temperature before filling and frosting. Don’t freeze a fully assembled frosted log; ganache can sweat and cream may separate.
  Serving: Slice with a warm knife for clean cuts. Pair with a tart berry coulis, coffee, or a scoop of vanilla ice cream. For extra holiday flair, add marzipan mushrooms or sugared cranberries.
• Ingredient Swaps and Variations
  Egg-free: Use 60g blended silken tofu plus 1 tsp oil per egg. Expect a denser cake—roll gently.
  Dairy-free: Coconut oil, coconut cream for whipped filling, dairy-free chocolate for ganache.
  Gluten-free: Swap flour 1:1 with gluten-free blend.
  Flavor twists: Add 1 Tbsp orange zest to batter/filling, mix a little chai spice into dry ingredients, or replace some whipped cream with berry compote.
  For a 6-inch cake: Halve all ingredients, use a 6×9-inch pan, bake 8–10 minutes.
  Cupcakes: Use all ingredients, bake in cupcake liners for 12–14 minutes, no roll needed.