Good Tidings Yule Log is a classic holiday dessert that requires a 375°F oven temperature and about fifteen minutes of baking time.
This recipe produces a light and flexible sponge cake that is easy to handle once you understand the technique, similar in approach to decadent homemade chocolate cake recipes.
It is a traditional chocolate jelly roll filled with a coffee-infused whipped cream and finished with a rich cocoa frosting.
I have made this for many family gatherings because it provides a festive centerpiece that tastes as good as it looks. The process is straightforward and very rewarding for home bakers.
- Light sponge pairs well with a rich, creamy filling
- Visually impressive for holiday gatherings
- Classic flavors that most guests enjoy
- Rolling the cake can be tricky without practice
- Requires careful timing and handling
Table of Contents
Why You Will Love My Good Tidings Yule Log
I have spent decades in professional kitchens, but this is the recipe I bring home for my own family. You will appreciate how simple the ingredients are.
Most of these items are already in your pantry. I find that this cake is very forgiving once you get the hang of the rolling technique, much like what you see in classic eggnog bundt cake recipes.
As Chef Thomas, I always tell people that a few small cracks in the cake are nothing to worry about because the frosting hides everything.
It is a wonderful project to do with children, especially when it comes time to paint the chocolate leaves. The combination of coffee and chocolate is timeless and not overly sweet.
Get The Good Tidings Yule Log Recipe
Good Tidings Yule Log
Ingredients
Equipment
Instructions
- Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease foil with shortening. In small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 cup granulated sugar. On low speed, beat in 1/3 cup water and 1 teaspoon vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle clean towel with powdered sugar. Immediately loosen cake from edges of pan; turn upside down onto sugared towel. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end; place on cooling rack. Cool at least 30 minutes.
- Meanwhile, in medium bowl, mix butter and baking cocoa until well blended. Stir in 2 cups powdered sugar. Beat in 1 1/2 teaspoons vanilla and 1 to 2 tablespoons hot water until frosting is smooth and spreadable. Cover; set aside.
- In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and the coffee granules with electric mixer on high speed until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. For stump, cut off 2-inch diagonal slice from one end. Attach stump to one side of cake using 1 tablespoon frosting. Frost cake with frosting. Make strokes in frosting with tines of fork to resemble bark. Loosely cover cake; refrigerate while making Chocolate Leaves and Chocolate Decorations.
- To make Chocolate Leaves, wash and dry leaves. In 1-quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. With small brush, brush melted chocolate about 1/8 inch thick over backside of leaves (leave small amount of stem uncovered so it is easier to peel off leaf). Refrigerate at least 1 hour or until firm. Peel off leaves, handling as little as possible so chocolate leaves do not become dull or melt. Refrigerate chocolate leaves until ready to use.
- To make Chocolate Decorations, in 1-quart saucepan, melt 1/2 cup chips and 1 teaspoon shortening over low heat, stirring until smooth. Pour chocolate mixture into small plastic bag, large envelope, squeeze bottle or pastry bag fitted with small pastry tip; cut off small corner of bag or envelope to pipe out chocolate. Draw desired designs, such as twigs, on plain paper using dark pen or pencil. Place paper with designs on cookie sheet; cover paper with waxed paper. Pipe chocolate over outline of designs. If desired, sprinkle with granulated sugar. Refrigerate 30 minutes or until firm. Carefully remove designs from waxed paper, handling as little as possible.
- Decorate cake with Chocolate Leaves, Chocolate Decorations and cranberries. Store cake covered in refrigerator.
Ingredients and Substitutions
What You Will Need
| Ingredient | Amount |
|---|---|
| eggs | 3 |
| granulated sugar | 1 cup |
| water | 1/3 cup |
| vanilla | 1 teaspoon |
| Gold Medal™ all-purpose flour | 3/4 cup |
| baking powder | 1 teaspoon |
| salt | 1/4 teaspoon |
| Powdered sugar | As needed |
| butter or margarine, softened | 1/3 cup |
| unsweetened baking cocoa | 1/3 cup |
| powdered sugar | 2 cups |
| vanilla | 1 1/2 teaspoons |
| hot water | 1 to 2 tablespoons |
| whipping cream | 1 cup |
| granulated sugar | 2 tablespoons |
| instant coffee granules or crystals | 1 1/2 teaspoons |
| fresh nonpoisonous leaves | 12 to 18 |
| baking chips (semisweet, milk, or white) | 1/2 cup |
| shortening | 1 teaspoon |
| baking chips (extra for decorations) | 1/2 cup |
| shortening (extra for decorations) | 1 teaspoon |
Make sure your eggs are at room temperature before you start. This helps them gain more volume when you beat them.
Use a clean kitchen towel for the rolling process to ensure the cake does not stick.
Substitutions
| Issue | Solution |
|---|---|
| Cake Cracks | Use frosting to patch the area before covering the log |
| Filling is Runny | Chill the whipped cream bowl and beaters before mixing |
| Cake Sticks to Towel | Use a generous amount of powdered sugar on the towel surface |
| Brittle Leaves | Handle chocolate leaves by the stem to avoid melting them |
| Thick Frosting | Add hot water one teaspoon at a time until spreadable |
If the cake seems too dry, check your oven calibration. Most home ovens run a little hot, which can cause the sponge to lose its flexibility.
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How To Make Good Tidings Yule Log
Beat the eggs on high speed for five minutes until they are thick and lemon colored. Gradually beat in the sugar, water, and vanilla.
Stir in the flour, baking powder, and salt until smooth. Pour the batter into your prepared pan and spread it to the corners. Bake for 12 to 15 minutes.
Chef Thomas’s Tip: Greasing the foil with shortening ensures a clean release every time.
While the cake is still hot, roll the cake and the towel together from the narrow end. Place it on a rack to cool for at least 30 minutes.
Chef Thomas’s Tip: Do not wait for the cake to cool before rolling or it will lose the memory of the shape and crack later.
Assembly. Beat the whipping cream, sugar, and coffee granules in a chilled bowl until stiff. Unroll the cake and remove the towel.
Spread the cream mixture over the cake and roll it back up. Cut a small diagonal slice for the stump and attach it to the side with frosting. Spread the remaining frosting over the log.
Piped Designs. Melt the remaining chips and shortening. Pipe designs like twigs onto waxed paper using a small bag. Refrigerate until firm.
Final Garnish. Arrange the leaves and chocolate decorations on the cake along with a few cranberries. Keep the cake in the refrigerator until ready to serve.
Tools I Used for Good Tidings Yule Log
I rely on a few specific tools to make sure this cake comes out perfectly every time. Having the right pan size is the most important factor for success.
- NO MORE LOST BEATERS: The snap-on storage case that comes with the Hamilton Beach hand mixer neatly holds the 2 beaters …
- EASILY HANDLES A VARIETY OF RECIPES: With 6 different speed options plus a QuickBurst button for an extra burst of power…
- EVERYTHING YOU NEED TO START MIXING: This hand mixer comes with 2 traditional beaters and a whisk that are dishwasher sa…
- Professional-quality stainless steel turner easily flips and serves food
- Wide head with beveled edge slides under pancakes, omelets, scrambled eggs and hash browns to flip easily and ensure uni…
- Great for flipping fish fillets and hamburgers, and roasting nuts and vegetables in the oven
- Naturals commercial bakeware is made of pure aluminum which will never rust for a lifetime of durability.
- Foods bake and brown evenly due to aluminum’s superior heat conductivity. Reinforced encapsulated steel rim on half shee…
- Compatible with parchment paper or silicone baking mats if desired. Easy clean up; hand wash recommended.
Browse my complete list of recommended cooking essentials.
Pro Tips & Troubleshooting
Tips From Chef Thomas
Common Mistakes to Avoid
Do not overbake the cake or it will become too brittle to roll.
Avoid using a towel with a heavy texture or lint as it will stick to the cake.
Wait until the cake is fully cooled before spreading the whipped cream or it will melt, as whipped cream is sensitive to heat and can quickly lose its structure.
Do not skip the shortening when melting chocolate chips or the decorations will be dull.
The tradition of the Yule log dates back centuries, and bringing it into the kitchen is a wonderful way to connect with history.
I remember my first time making one of these in a professional bakery. We spent hours perfecting the bark texture with simple forks.
It taught me that you do not need expensive tools to make something beautiful. The smell of the chocolate sponge baking always reminds me of the start of the holiday season.
The Science of Good Tidings Yule Log
The high ratio of eggs provides the structure and flexibility needed for a sponge cake to roll without breaking.
Rolling the cake while warm sets the protein structure so it remembers the curved shape as it cools, a technique also used in eggnog bundt cake baking methods.
Coffee granules act as a flavor enhancer that deepens the profile of the chocolate without adding liquid volume.
Shortening helps the chocolate decorations maintain a smooth texture and a slight shine after they set.
Variations and Adjustments for Good Tidings Yule Log Ahead
You can easily adjust the flavors of this cake to suit your preferences. If you are not a fan of coffee, use peppermint extract in the whipped cream instead.
For a different look, use white chocolate chips for the leaves and decorations to create a birch log effect. You can also add small meringue mushrooms around the base, similar to decorative touches seen in gluten-free chocolate cake recipes.
If you prefer a fruitier filling, a layer of raspberry jam spread under the whipped cream adds a nice tartness that cuts through the rich chocolate.
Storage & Make-Ahead
This cake stores well in the refrigerator for up to two days. Because of the whipped cream filling, it must stay chilled until you serve it, much like other layered desserts such as candy bar cake recipes.
You can make the sponge cake a day in advance and keep it rolled in the towel at room temperature.
The chocolate leaves can also be made several days ahead and kept in a sealed container in the fridge so they stay crisp.
FAQ About Good Tidings Yule Log
How do I prevent the Yule log from cracking?
The key is to roll the cake in a sugar-dusted towel while it is still very hot from the oven to set its shape.
Can I use a different cake mix flavor?
This recipe is made from scratch for the best texture, but you can add different extracts like almond or orange to the batter.
How far in advance can I make the Yule log?
You can assemble the entire cake up to 24 hours in advance and keep it refrigerated.
What if my cake is too stiff to roll?
If the edges are too hard, trim them off with a sharp knife before you start the rolling process.
Finishing Your Good Tidings Yule Log
Bringing a Good Tidings Yule Log to the table is one of my favorite holiday traditions. It shows your guests that you took the time to create something special.
While the rolling technique takes a little bit of practice, the results are always worth the effort, much like what you find in classic tiramisu cake recipes. You can prepare the cake and filling a day early to save time.
Keep the cake refrigerated until you are ready to serve it to ensure the whipped cream stays firm and fresh. I hope this recipe becomes a staple in your home.
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