The Butterscotch Yule Log is a delightful twist on the traditional holiday cake. This festive dessert features a light sponge cake rolled up with a luscious butterscotch filling, topped with a creamy butterscotch frosting that’s sure to impress your guests. With its rich, buttery flavor and beautiful presentation, this yule log will make the perfect centerpiece for your holiday table.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For the Sponge Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• Powdered sugar (for dusting)

For the Butterscotch Filling

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

For the Butterscotch Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup butterscotch sauce (reserved from the filling)
• 2-3 tablespoons heavy cream (as needed)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Cake Pan

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper well.

Step 2: Make the Sponge Cake

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 4-5 minutes, until thick and pale.
3. Add the vanilla extract and mix to combine.
4. Gently fold in the flour mixture until just combined, then fold in the melted butter.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Step 3: Roll the Cake

1. While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar.
2. Peel off the parchment paper and, starting from the short end, roll the cake up in the towel. Let it cool completely.

Step 4: Prepare the Butterscotch Filling

1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring until the sugar is dissolved.
2. Stir in the heavy cream and bring the mixture to a gentle boil. Cook for 3-4 minutes, then remove from heat and stir in the vanilla extract.
3. Reserve 1/4 cup of the butterscotch sauce for the frosting and let the remaining filling cool to room temperature.

Step 5: Assemble the Yule Log

1. Carefully unroll the cooled cake and spread the butterscotch filling evenly over the surface, leaving a small border around the edges.
2. Gently re-roll the cake (without the towel) and place it seam-side down on a serving platter.

Step 6: Make the Butterscotch Frosting

1. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
2. Add the reserved butterscotch sauce and 2-3 tablespoons of heavy cream, beating until the frosting is light and fluffy.

Step 7: Frost the Yule Log

1. Spread the butterscotch frosting over the rolled cake, using a spatula to create a bark-like texture. Dust with powdered sugar if desired.

Cook Notes & Tips

• Rolling the Cake: Rolling the cake while it’s still warm helps prevent cracking. Be gentle to avoid tearing the sponge.
• Butterscotch Sauce: Let the butterscotch filling cool before spreading it on the cake to avoid melting the sponge.
• Decorating: Garnish with sugared cranberries, rosemary sprigs, or edible glitter for a festive touch.

Variations

• Chocolate Butterscotch Yule Log: Add 1/4 cup cocoa powder to the sponge cake for a chocolate twist.
• Nutty Filling: Stir in 1/4 cup chopped pecans or walnuts into the butterscotch filling for added texture.
• Salted Caramel Frosting: Add a pinch of sea salt to the frosting for a salted caramel variation.

Frequently Asked Questions (FAQs)

1. Can I Make This Cake Ahead of Time?

Yes! You can make the sponge cake and butterscotch filling a day in advance. Assemble and frost the cake the next day for best results.

2. How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.

3. Can I Freeze the Yule Log?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before frosting.

4. What Can I Serve with Butterscotch Yule Log?

This cake pairs wonderfully with a cup of coffee, tea, or a glass of milk. A scoop of vanilla ice cream also makes for a delightful accompaniment.

The Butterscotch Yule Log is a festive and flavorful dessert that will make any holiday gathering extra special. With its tender sponge cake, rich butterscotch filling, and creamy frosting, it’s sure to be a showstopper at your holiday table. Give this recipe a try, and enjoy the sweet, buttery goodness that it brings to your celebrations.

Happy baking!