This delicious and festive Yule Log Cake, inspired by Martha Stewart, is a quick and elegant holiday dessert. With its creamy caramel filling and a beautiful wood-grain fondant finish, it’s as stunning as it is simple to make. Use everyday ingredients to create a show-stopping centerpiece that’s sure to impress your family and friends!
Recipe Ingredients:
For the Cakes
- Vegetable oil cooking spray
- 6 large eggs, separated
- ¾ cup granulated sugar
- ¼ cup best-quality unsweetened cocoa powder
- ¼ cup all-purpose flour
For the Assembly
- Caramel Cream
- Cornstarch or confectioners’ sugar, for surface
- 1 pound rolled fondant
- Best-quality unsweetened cocoa powder, for dusting
- Sugared White Pine Needles, for serving (optional)
- Milk-Chocolate Pine Cones, for serving (optional)
How To Make Yule Log Cake?
- Preheat oven to 200°C / 400°F and prepare baking sheets: Line two 9-by-13-inch (23-by-33cm) rimmed baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk egg yolks: Beat the 6 egg yolks in a mixer on high speed until they are pale yellow and thick, about 4–5 minutes, and then transfer to a separate bowl.
- Whisk egg whites: In a clean mixer bowl, beat the 6 egg whites on medium speed until soft peaks form (1–2 minutes). Gradually add the sugar while increasing speed to medium-high, beating until stiff peaks form.
- Combine egg mixtures and sift dry ingredients: Gently fold the egg yolks into the egg whites using a rubber spatula. Sift the cocoa powder and flour over the mixture, folding gently to combine.
- Divide batter and bake: Pour the batter evenly into the prepared baking sheets, smoothing the tops with an offset spatula. Bake for 9–10 minutes, until the cakes spring back when lightly touched.
- Cool cakes on racks: While the cakes are baking, line two wire racks with parchment paper and lightly coat with spray. Once baked, turn each cake out onto the prepared racks, peel off the parchment, and let cool completely.
- Assemble the cakes with caramel cream: Lay two clean kitchen towels on a work surface. Place each cake on a towel, still on its parchment paper. Spread the caramel cream evenly over each cake, leaving a 1.25cm / ½-inch border around the edges.
- Roll into logs: Starting with the short edge, tightly roll each cake into a log, peeling off the parchment as you roll. Wrap the logs tightly in the kitchen towels and refrigerate on a baking sheet for at least 2 hours or up to 2 days.
- Roll out the fondant: Lightly dust your work surface with cornflour/cornstarch or icing/confectioners’ sugar. Roll out half the fondant to a thickness of 0.6cm / ¼ inch. Use a wood-grain texture mat to imprint the fondant, pressing firmly with a rolling pin. Dust the fondant generously with cocoa powder and brush off any excess.
- Cover the cake logs with fondant: Drape the fondant over one cake log and smooth it with your hands to shape it. Trim the edges neatly with a paring knife or pizza cutter. Repeat the process with the second cake log.
- Serve and garnish: Transfer the decorated logs to a serving platter. Garnish with sugared white pine needles and milk-chocolate pinecones if desired. Serve and enjoy!
Recipe Tips:
- Use Room-Temperature Eggs: Cold eggs won’t whip up as well. Let them sit at room temperature for 30 minutes before starting to get the best volume and texture.
- Don’t Overmix the Batter: When folding the egg whites, be gentle to keep the air in the batter—this helps the cake stay light and fluffy.
- Work Quickly with the Cake: Once baked, turn it out immediately onto parchment paper to cool. Waiting too long can make it harder to roll without cracking.
- Chill the Logs Well: Wrapping the cake rolls tightly and chilling them for at least 2 hours helps them hold their shape when decorating.
- Dust Fondant Lightly: Use just enough cornstarch or icing sugar to roll out the fondant without it sticking, but don’t overdo it, or it may dry out and crack.
How To Store Leftovers?
- Refrigerate: Let the leftover Yule Log Cake cool to room temperature first. Then wrap it tightly in cling film or store it in an airtight container. Keep in the fridge for up to 3 days.
- Freeze: After cooling, wrap the cake tightly in cling film and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month.
Nutrition Facts
- Calories: 370
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 101mg
- Sodium: 220mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 5g
Check out More Recipes:
Martha Stewart Yule Log Cake
Description
This delicious and festive Yule Log Cake, inspired by Martha Stewart, is a quick and elegant holiday dessert. With its creamy caramel filling and a beautiful wood-grain fondant finish, it’s as stunning as it is simple to make. Use everyday ingredients to create a show-stopping centerpiece that’s sure to impress your family and friends!
Ingredients
For the Cakes
For the Assembly
Instructions
- Preheat oven to 200°C / 400°F and prepare baking sheets: Line two 9-by-13-inch (23-by-33cm) rimmed baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk egg yolks: Beat the 6 egg yolks in a mixer on high speed until they are pale yellow and thick, about 4–5 minutes, and then transfer to a separate bowl.
- Whisk egg whites: In a clean mixer bowl, beat the 6 egg whites on medium speed until soft peaks form (1–2 minutes). Gradually add the sugar while increasing speed to medium-high, beating until stiff peaks form.
- Combine egg mixtures and sift dry ingredients: Gently fold the egg yolks into the egg whites using a rubber spatula. Sift the cocoa powder and flour over the mixture, folding gently to combine.
- Divide batter and bake: Pour the batter evenly into the prepared baking sheets, smoothing the tops with an offset spatula. Bake for 9–10 minutes, until the cakes spring back when lightly touched.
- Cool cakes on racks: While the cakes are baking, line two wire racks with parchment paper and lightly coat with spray. Once baked, turn each cake out onto the prepared racks, peel off the parchment, and let cool completely.
- Assemble the cakes with caramel cream: Lay two clean kitchen towels on a work surface. Place each cake on a towel, still on its parchment paper. Spread the caramel cream evenly over each cake, leaving a 1.25cm / ½-inch border around the edges.
- Roll into logs: Starting with the short edge, tightly roll each cake into a log, peeling off the parchment as you roll. Wrap the logs tightly in the kitchen towels and refrigerate on a baking sheet for at least 2 hours or up to 2 days.
- Roll out the fondant: Lightly dust your work surface with cornflour/cornstarch or icing/confectioners’ sugar. Roll out half the fondant to a thickness of 0.6cm / ¼ inch. Use a wood-grain texture mat to imprint the fondant, pressing firmly with a rolling pin. Dust the fondant generously with cocoa powder and brush off any excess.
- Cover the cake logs with fondant: Drape the fondant over one cake log and smooth it with your hands to shape it. Trim the edges neatly with a paring knife or pizza cutter. Repeat the process with the second cake log.
- Serve and garnish: Transfer the decorated logs to a serving platter. Garnish with sugared white pine needles and milk-chocolate pinecones if desired. Serve and enjoy!
Notes
- Use Room-Temperature Eggs: Cold eggs won’t whip up as well. Let them sit at room temperature for 30 minutes before starting to get the best volume and texture.
- Don’t Overmix the Batter: When folding the egg whites, be gentle to keep the air in the batter—this helps the cake stay light and fluffy.
- Work Quickly with the Cake: Once baked, turn it out immediately onto parchment paper to cool. Waiting too long can make it harder to roll without cracking.
- Chill the Logs Well: Wrapping the cake rolls tightly and chilling them for at least 2 hours helps them hold their shape when decorating.
- Dust Fondant Lightly: Use just enough cornstarch or icing sugar to roll out the fondant without it sticking, but don’t overdo it, or it may dry out and crack.
Martha Stewart Yule Log Cake