Mocha Butter Cream Yule Log Recipe

3.5 3 4
Mocha Butter Cream Yule Log Recipe
Mocha Butter Cream Yule Log Recipe photo by Taste of Home
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Mocha Butter Cream Yule Log Recipe

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3.5 3 4
Publisher Photo
It's become a tradition to prepare this yule log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too!
MAKES:
14-18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
14-18 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 5 large eggs, room temperature, separated
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional
  • MOCHA BUTTER CREAM FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon strong brewed coffee
  • Confectioners' sugar, optional
  • Chopped nuts, optional

Directions

In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
Grease a 15x10x1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350° for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack.
Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake.
For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end.
For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired. Yield: 14-18 servings.
Originally published as Yule Log in Grandma's Great Desserts Cookbook 1992, p19

Nutritional Facts

1 slice: 233 calories, 17g fat (10g saturated fat), 101mg cholesterol, 175mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 3g protein.

  • 5 large eggs, room temperature, separated
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons baking cocoa
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, optional
  • MOCHA BUTTER CREAM FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon strong brewed coffee
  • Confectioners' sugar, optional
  • Chopped nuts, optional
  1. In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
  2. Grease a 15x10x1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350° for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack.
  3. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake.
  4. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end.
  5. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired. Yield: 14-18 servings.
Originally published as Yule Log in Grandma's Great Desserts Cookbook 1992, p19

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Reviews forMocha Butter Cream Yule Log

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MY REVIEW
tammycookblogsbooks User ID: 7112115 48330
Reviewed Dec. 18, 2013

"The final product was okay but I wouldn't make it again. The cake part tasted too much like eggs and not chocolate. I added 1 1/2 more cups of powdered sugar to the butter cream frosting as it was too buttery tasting."

MY REVIEW
egoyette User ID: 6423626 48329
Reviewed Dec. 26, 2011

"I did a lot of recipe searching for a yule log this year, and printed this one out for its filling, which ended up being disgusting! I threw it all out and made a basic butter-cream, instead. I didn't use this recipe for the cake (too plain) or the frosting (sounds like it will be too thin and weakly flavored). Totally not worth your time. Use a different recipe."

MY REVIEW
gwashington1961 User ID: 6420190 21168
Reviewed Dec. 24, 2011

"A beautiful start of a new family tradition!"

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