This tiny Yule Log Cake is such a sweet way to bring holiday magic into your kitchen—without the stress of a full-size roll cake. It’s soft, chocolatey, festive, and surprisingly simple, even if you’ve never made a cake roll before.
Ingredients
For the Mini Chocolate Sponge
- ¼ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- Pinch of salt
- 2 large eggs
- ¼ cup sugar
- ½ tsp vanilla extract
For the Filling
- ¼ cup heavy cream
- 1 tbsp powdered sugar
- ¼ tsp vanilla
For the Easy Chocolate Frosting (Log “Bark”)
- 2 tbsp butter, softened
- 2 tbsp cocoa powder
- ½ cup powdered sugar
- 1–2 tsp milk
- Pinch of salt
Optional swap: You can use a little whipped cream cheese in the filling for a richer texture.
Steps
- Preheat your oven to 350°F and line a small baking sheet (about 9×7 inches) with parchment.
- Beat the eggs and sugar for 3–4 minutes until pale and fluffy—this gives your sponge that classic rollable softness.
- Sift in the flour, cocoa, baking powder, and salt, gently folding until just combined. Don’t worry if the batter looks airy—that’s perfect.
- Spread the batter thinly onto the pan and bake for 7–9 minutes. It cooks fast because it’s so mini.
- Flip the cake onto a clean towel, peel off the parchment, and roll it up warm inside the towel. This helps it hold its shape later.
- Whip the cream filling until soft and cloud-like, then unroll the cake and spread it gently.
- Roll the cake back up, frost the outside with the chocolate icing, and use a fork to create light “bark” lines.
Chef’s Tips
- Roll while warm. This prevents cracking and makes shaping so much easier.
- Don’t overfill. A thin layer of cream keeps the mini cake tidy and easy to roll.
- Chill before slicing. Even 15 minutes helps the log firm up beautifully.
Variations
- Peppermint Yule Log: Add a tiny pinch of crushed peppermint to the filling.
- Snowy Version: Dust the finished log with powdered sugar.
- Mocha Filling: Add ½ tsp instant espresso to the whipped cream.