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Mocha Butter Cream Yule Log

Total Time

Prep: 30 min. Bake: 15 min. + cooling

Makes

12 servings

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!
Mocha Butter Cream Yule Log Recipe photo by Taste of Home

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 walnuts, optional

Directions

  1. Preheat oven to 350°. In a large bowl, beat egg yolks at high speed until light and fluffy, 4-6 minutes. 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 remain.
  2. Grease a 15x10x1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake until cake springs back when touched lightly, 12-15 minutes. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. 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. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down.
  4. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake. Sprinkle with confectioners' sugar and walnuts if desired.

Nutrition Facts

1 piece: 351 calories, 26g fat (15g saturated fat), 140mg cholesterol, 217mg sodium, 29g carbohydrate (25g sugars, 0 fiber), 4g protein.

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