The Story of a Rolled-Up Cake
Let me tell you about my first Yule log. It was a mess. The cake cracked. The filling oozed out. I still laugh at that. But it tasted so good, we ate every crumb. That’s the magic. It doesn’t have to be perfect to be wonderful.
This recipe is my favorite now. It mixes coffee and sweet caramel. Doesn’t that smell amazing? The rolling part seems scary. But a damp towel helps it bend without breaking. That little trick matters. It turns a flat cake into something special.
Why We Roll It Up
You might wonder, why not just bake a log-shaped cake? Well, rolling does two things. It creates lovely swirls of filling. And it makes the cake very tender. Every slice is pretty and soft.
Fun fact: The Yule log tradition comes from an old custom. Families would burn a real log for good luck all through Christmas. We bake a cake version now. It’s much tastier, I think. Have you ever seen a real Yule log burn?
Friends: Caramel and Coffee
The filling is the heart of this cake. You cook sugar until it turns deep copper. That’s the caramel. Then you whisk in hot cream with espresso powder. It will bubble and steam like a little dragon. Don’t be scared.
The cream cheese is my secret. It makes the filling rich and a little tangy. This matters. It keeps the sweet caramel from feeling too heavy. What’s your favorite sweet-and-tangy treat? Is it lemon bars or cheesecake?
The Gentle Fold
The cake gets its lightness from egg whites. You whip them until they form stiff peaks. Then you fold them into the batter. Folding is gentle. You don’t want to stir out all the air.
Think of it like tucking a cloud into bed. That air is what makes the cake spongy. A spongy cake rolls beautifully. This step matters most for a crack-free roll. Do you like folding batter, or do you find it tricky?
Building Your Log
After the cake cools, you unroll it. Spread the fluffy filling all over. Then roll it back up, this time without the towel. It’s like rolling up a cozy blanket. The final touch is the chocolate ganache.
You pour hot cream over chopped chocolate. Let it sit for a minute. Then whisk it into a shiny sauce. Spreading it on the log is the best part. You can use a fork to make bark lines. It’s so fun. What kitchen task feels like play to you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Filling: | ||
| Heavy cream | 2 cups, divided | 1 cup for steeping, 1 cup cold |
| Instant espresso powder | 1 tablespoon | |
| Granulated sugar | ¾ cup (5¼ ounces/149 grams) | |
| Water | ¼ cup | |
| Light corn syrup | 1 tablespoon | |
| Cream cheese | 4 ounces (113 grams) | Cut into 8 pieces and softened |
| Cake: | ||
| Cake flour | 1 â…“ cups (5â…“ ounces/151 grams) | |
| Granulated sugar | ¾ cup (5¼ ounces/149 grams) | |
| Baking powder | 1 ½ teaspoons | |
| Table salt | ¼ teaspoon | |
| Large eggs | 5, separated | |
| Vegetable oil | ½ cup | |
| Water | ¼ cup | |
| Vanilla extract | 2 teaspoons | |
| Cream of tartar | ¼ teaspoon | |
| Ganache: | ||
| Heavy cream | ¾ cup | |
| Bittersweet chocolate | 6 ounces (170 grams) | Chopped fine |
| Light corn syrup | 2 teaspoons | |
| Confectioners’ sugar | For dusting (optional) |
My Cozy Coffee & Caramel Holiday Log
Hello, my dear. Come sit at the counter. I want to tell you about my favorite holiday cake. It looks like a little log, all covered in chocolate bark. But inside, it’s a soft, fluffy cake rolled with the dreamiest coffee cream. Doesn’t that sound amazing? I first made it for my book club decades ago. They still ask for it every year. I still laugh at that. Let’s bake it together. It’s a project, but a joyful one. The secret is in the roll. Don’t worry, I’ll guide you.
Step 1: Start with the caramel filling. Simmer some cream with instant espresso. It will smell like a fancy coffee shop. In another pot, cook sugar and water until it turns a deep copper color. This is caramel. Be very careful, it’s hot. Slowly whisk in your hot coffee cream. It will bubble and steam like a little dragon. Then stir in soft cream cheese. Pop it in the fridge to chill completely. This takes a few hours. (A hard-learned tip: Use a big pot for the sugar. It bubbles up a lot when you add the cream!)
Step 2: Now for the cake. Whisk your dry things in a big bowl. Add the egg yolks, oil, and vanilla. In another bowl, whip the egg whites until they form soft, fluffy peaks. Gently fold them into your batter. This makes the cake light as air. Spread the batter on a baking sheet. Bake it for just 12 to 14 minutes. It bakes so fast! Have a clean, damp dish towel ready. This is the magic trick for rolling.
Step 3: As soon as the cake comes out, flip it onto a rack. Peel off the parchment paper. Lay your damp towel right on top. Then, carefully roll the warm cake up inside the towel. Let it cool like a little Swiss roll. This teaches the cake its shape. It’s like muscle memory for sponge cake. While it cools, make the simple chocolate ganache. Just pour hot cream over chopped chocolate. Let it sit, then stir. It becomes silky and perfect.
Step 4: Time to put it all together. Whip your chilled coffee filling until it’s fluffy. Gently unroll your cooled cake. Spread the filling all over it. Now, roll it back up, this time without the towel. Wrap it and let it rest in the fridge. This helps everything set. Quick quiz: Why do we roll the warm cake in a towel first? Share below!
Step 5: The fun part! Make your log look real. Cut a small piece off at an angle. Attach it to the side like a little branch stump. Use some ganache as glue. Then, spread the rest of the chocolate all over the log. Use a fork to make wood-grain lines in the chocolate. It’s so satisfying. A light dusting of powdered sugar looks like a sprinkle of snow. Slice with a warm knife for clean pieces. Each slice is a beautiful spiral.
Cook Time: About 1 ¾ hours
Total Time: About 5 hours 45 minutes (with cooling)
Yield: Serves 10 to 12 happy friends
Category: Dessert, Holiday Baking
Three Twists on the Classic Log
Once you know the basic dance, you can change the tune. Here are three fun twists for your yule log. They make it new again.
- Peppermint Mocha: Swap the espresso powder for a teaspoon of peppermint extract in the filling. Crush candy canes on top of the ganache.
- Orange-Spice Dream: Add a tablespoon of orange zest to the cake batter. Use a pinch of cinnamon in the filling instead of coffee.
- Chocolate Hazelnut: Stir a few spoonfuls of chocolate-hazelnut spread into the filling. Press toasted, chopped hazelnuts into the sides of the ganache.
Which one would you try first? Comment below!
Serving It With Style
This cake is a star all on its own. But a little presentation makes it a celebration. Place it on a platter with fresh rosemary sprigs. They look like little pine boughs. Add a few whole cranberries for bright red pops of color. For serving, a dollop of barely-sweetened whipped cream on the side is lovely. It cuts the richness.
What to drink? For the grown-ups, a small glass of tawny port is wonderful. It tastes of nuts and dried fruit. For everyone, a steaming mug of spicy chai tea is perfect. The spices dance with the coffee and chocolate. Which would you choose tonight?
Keeping Your Yule Log Fresh and Festive
This cake is best enjoyed within two days. Keep it covered in the fridge. The ganache keeps everything moist. I always use a cake dome or tight plastic wrap.
You can freeze the unfilled, un-iced cake roll for up to a month. Wrap it well in plastic, then foil. Thaw it overnight in your refrigerator before filling.
My first time, I left it on the counter. The filling softened and the cake sagged. I learned my lesson about the fridge! Storing it right means every slice is perfect.
This matters because good planning spreads joy. You can make the cake ahead for a busy holiday. Then you have more time for family and friends.
Have you ever tried storing a cake roll this way? Share your tips below!
Common Yule Log Hurdles and Simple Fixes
First, a cracked cake. This happens if it dries out. Roll it in the damp towel right from the oven. The steam keeps it flexible.
Second, runny filling. Your cream mixture must be very cold before whipping. I remember once whipping too soon. It was a soupy mess! Patience is key.
Third, ganache that won’t spread. Let it cool until it’s like pudding. If it gets too hard, just warm it for five seconds. This control makes decorating fun, not fussy.
Fixing small issues builds your kitchen confidence. It also ensures every bite tastes amazing. You deserve a beautiful, delicious log.
Which of these problems have you run into before?
Your Yule Log Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap the cake flour for a gluten-free blend. Use one meant for baking.
Q: How far ahead can I make it?
A: The filled cake chills for up to two days. Add the ganache the day you serve it.
Q: What if I don’t have espresso powder?
A: Use one tablespoon of very strong brewed coffee. Reduce the water in the filling by that amount.
Q: Can I make a smaller one?
A: Halving the recipe is tricky. I suggest making the full log. It makes wonderful gifts for neighbors!
Q: Any optional tips?
A: A dusting of powdered sugar looks like snow. Fun fact: This is called a “roulade,” which just means “rolled” in French!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special dessert. It is a labor of love. Seeing that finished log brings me such pride.
Remember, cooking is about the joy you share. A little crack or a messy swirl just adds character. Your effort is what makes it sweet.
I would love to hear about your baking adventure. Have you tried this recipe? Please share your experience in the comments. Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Caramel Espresso Holiday Roulade
Description
A stunning holiday dessert featuring a light sponge cake rolled with a rich caramel-espresso cream filling and covered in a glossy chocolate ganache.
Ingredients
Filling:
Cake:
Ganache:
Instructions
- For the filling: Pour 1 cup cream into wide bowl. Whisk together espresso powder and remaining 1 cup cream in small saucepan and bring to simmer over medium heat. Remove from heat and cover to keep hot. Bring sugar, water, and corn syrup to boil in large heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to medium-low and continue to cook, swirling saucepan occasionally, until mixture is deep coppery brown and just starting to smoke, 4 to 7 minutes longer. Off heat, carefully whisk in hot cream mixture a little at a time (caramel will bubble and steam). Add cream cheese. Cover and let sit for 5 minutes. Whisk until mostly smooth (some small flecks of cream cheese are OK). Transfer mixture to bowl with cream and stir to combine. Cover and refrigerate until mixture registers 40 degrees or below, at least 3 hours or up to 4 days.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in large, wide bowl. Whisk egg yolks, oil, water, and vanilla into flour mixture until smooth batter forms.
- Using stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1½ to 2 minutes. Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter. Pour batter into prepared sheet and spread evenly. Firmly tap sheet on counter 3 times to remove large air bubbles. Bake until cake springs back when pressed lightly in center, 12 to 14 minutes. While cake bakes, soak clean dish towel with water and wring out thoroughly.
- Transfer sheet to wire rack. Immediately run knife around edge of sheet, then carefully invert cake onto second wire rack. Carefully remove parchment. Lay damp towel over cake and invert first wire rack over towel. Invert cake and remove rack. Starting from short side, gently roll cake and towel together into jelly roll shape. Let cake cool on rack, seam side down, for 1 hour.
- For the ganache: Bring cream to simmer in small saucepan over medium heat. Place chocolate and corn syrup in bowl, pour cream over top, and let stand for 1 minute. Whisk mixture until smooth. Let cool until mixture has consistency of pudding, about 1 hour.
- Transfer chilled filling to bowl of stand mixer fitted with whisk attachment. Whip on high speed until mixture is thick and fluffy and resembles buttercream frosting, 1½ to 2 minutes. Gently unroll cake with short side parallel to counter edge (innermost edge of cake will remain slightly curled; do not flatten). Spread filling evenly over cake, leaving ½-inch margin on each short side. Reroll cake, leaving towel behind as you roll. Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
- Arrange two 12 by 4-inch strips of parchment 1 inch apart on serving platter. Unwrap cake and place on cutting board. Using sharp chef’s knife, trim ½-inch slice from each end of log, wiping knife clean between cuts; discard trimmings. To make branch stump, cut 1 end of cake at 45-degree angle, starting 1½ inches from end of log (shorter side of stump will be 1½ inches long). Transfer larger cake piece to platter, centering it lengthwise on parchment. To attach stump, rest straight side of smaller piece against side of log. Fill in top of space between pieces with about 1 tablespoon ganache. Using offset spatula, gently spread remaining ganache over log, leaving cut ends exposed. Use tines of fork to make wood-grain pattern on surface of ganache. Carefully slide parchment from beneath cake (hold stump in place with your fingertip while sliding out parchment). Refrigerate cake, uncovered, to slightly set ganache, about 20 minutes. (Cake can be covered loosely and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes before serving.) Dust lightly with confectioners’ sugar, if using. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve.
Notes
- Ensure all components are properly chilled before assembly for easier rolling and spreading. For a cleaner cut, heat your knife under very hot water and wipe it dry before each slice.