Rich Bailey’s Yule Log Cake
Warm Memories with Rich Bailey’s Yule Log Cake
There’s something truly magical about the holiday season and the traditions that come with it. The soft glow of twinkling lights, the scent of pine, and the laughter of family gathered around a table create an ambiance filled with love and cherished moments. It was during one of these winter evenings, years ago, that I stumbled upon Rich Bailey’s Yule Log Cake while sharing dessert recipes with my grandmother. This delightful creation, with its rich chocolate flavor and festive appearance, quickly turned into a beloved family tradition. Each year, as we slice into the fluffy cake and unveil the creamy filling, we remember the importance of togetherness and celebration. What makes this Yule Log Cake truly special is not just its delicious taste but the joyous memories it evokes.
The Magic in This Recipe
Rich Bailey’s Yule Log Cake is a standout dessert for several reasons. First and foremost, it brings a sense of wonder to the table with its intricate design, resembling the rustic charm of a log draped in powdered sugar and adorned with festive touches. Not only is it visually captivating, but this recipe is also wonderfully adaptable. It caters to various tastes and preferences while remaining a crowd-pleaser. Whether you’re gathering with family or hosting a festive party, this Yule Log Cake impresses with its luscious chocolate flavor and velvety textures, ensuring that it becomes a treasured part of your holiday celebrations. You will love the way it melts in your mouth, accompanied by a swirl of whipped cream and fresh berries truly a dessert that sings of comfort and joy.
Ingredients You’ll Need
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup heavy cream
Notes on Ingredients Quality:
- Use high-quality cocoa powder for a deeper chocolate flavor.
- Fresh eggs will provide better structure and moisture to the cake.
- For a dairy-free version, substitute with non-dairy milk and whipping cream.
How to make Rich Bailey’s Yule Log Cake
Step 1: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
Step 2: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
Step 3: In a separate bowl, beat the eggs, milk, and vegetable oil until fully combined. Slowly add this mixture to the dry ingredients, stirring until just incorporated.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
Step 5: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately turn it out onto the towel and remove the parchment.
Step 6: Roll the cake tightly in the towel, starting from one short end. Allow it to cool completely while rolled.
Step 7: For the filling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 8: Once the cake is cool, unroll it gently and spread the whipped cream filling over the cake, leaving a small border.
Step 9: Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
Step 10: To make the frosting, beat the softened butter, cocoa powder, and powdered sugar together until smooth. Add heavy cream until desired consistency is achieved.
Step 11: Frost the outside of the cake with the chocolate frosting. Use a fork to create bark-like texture for a true log effect.
Step 12: Chill in the refrigerator for at least 30 minutes before serving to set the frosting.
Expert Tips & Ideas
- Moisture Retention: Keep your cake tightly wrapped in plastic wrap once it’s rolled to avoid dryness.
- Decorative Touches: Add fresh berries, mint leaves, or edible flowers on top for that extra festive flair.
- Storage: Store any leftovers in the refrigerator for up to 3 days or freeze for up to a month. If freezing, wrap it tightly to prevent freezer burn.
- Substitutions: Use a gluten-free flour blend if needed, and almond milk can replace regular milk for a dairy-free version.
Best Ways to Serve
This Yule Log Cake shines brightest when accompanied by a warm cup of cocoa or a chilled glass of sparkling cider. Serve it on a festive platter, dusted with powdered sugar, to resemble freshly fallen snow. Consider pairing it with a scoop of vanilla ice cream or a dollop of crème fraîche for added creaminess. Each slice can also be topped with sheaves of chocolate shavings or toasted nuts for a delightful crunch.
Common Questions
Can I make this recipe ahead of time?
Yes! The Yule Log Cake can be made a day in advance. Simply store it in the refrigerator where it will stay fresh.
Can I freeze the leftovers?
Absolutely! Wrap the Yule Log Cake tightly in plastic wrap and aluminum foil for freezing. Thaw it in the refrigerator before serving.
What can I use instead of cocoa powder?
You can use carob powder for a caffeine-free option. The flavor will be slightly different but still delightful.
How do I prevent the cake from cracking?
Make sure not to overbake the cake and roll it tightly in the towel while it’s still warm; this prevents breaks.
Can I make this dairy-free?
Yes! Substitute the butter and heavy cream with vegan options, such as coconut cream and dairy-free butter.
In summary, Rich Bailey’s Yule Log Cake is not just a dessert; it’s a vessel of joy, warmth, and family connection. Each slice tells a story, filled with laughter, love, and togetherness, reminding us of the beauty of the holidays. I encourage you to try making this cake in your home and share your experiences; it will surely become a cherished tradition in your family too.
“Every year, our family looks forward to this Yule Log Cake. It’s become a staple of our holiday gatherings, and that rich, chocolatey flavor never disappoints!” – Jenna M.
Yule Log Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
- In a separate bowl, beat the eggs, milk, and vegetable oil until fully combined. Slowly add this mixture to the dry ingredients, stirring until just incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately turn it out onto the towel and remove the parchment.
- Roll the cake tightly in the towel, starting from one short end. Allow it to cool completely while rolled.
- For the filling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cake is cool, unroll it gently and spread the whipped cream filling over the cake, leaving a small border.
- Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
- To make the frosting, beat the softened butter, cocoa powder, and powdered sugar together until smooth. Add heavy cream until desired consistency is achieved.
- Frost the outside of the cake with the chocolate frosting. Use a fork to create bark-like texture for a true log effect.
- Chill in the refrigerator for at least 30 minutes before serving to set the frosting.
Notes
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