Dulce de Leche Yule Log
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This dulce de leche yule log is my go to dessert when I want something that feels fancy but doesn't require hours in the kitchen. With just 45 minutes from start to finish, it's surprisingly simple to pull together, and honestly, the ingredients won't break the bank. The chocolate sponge gets its richness from cocoa powder, which is packed with antioxidants and adds wonderful depth without any fuss. What really makes this special is that luscious dulce de leche filling and those toasted almonds on top, giving you something that looks like you spent all day baking when really you didn't. Perfect for the holidays or whenever you need an elegant dessert fast.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 2large eggs
- 120 mldairy milk
- 25 gunsweetened cocoa powder
- 200 gdulce de leche
- 20 gconfectioners' sugar
- 5 gsalt
- 5 gbaking powder
- 50 gunsalted almonds
- 5 gedible gold dust
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease a 20x20cm square baking pan and line it with parchment paper.
Tip: Use a silicone spatula to grease the pan evenly.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a smooth batter.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Do not overmix the batter.
- 5
Pour the batter into the prepared baking pan and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 7
Once the cake is cool, spread the dulce de leche over the top of the cake, leaving a 1cm border around the edges.
Tip: Make sure to spread the dulce de leche evenly and smoothly.
- 8
To assemble the yule log, place a piece of parchment paper on a serving surface. Place the cooled cake on the parchment paper.
Tip: Use a serrated knife to level the cake, if necessary.
- 9
Using a sharp knife, cut the cake into 4 equal pieces. Place the pieces on the parchment paper, cutting each piece at an angle to resemble a log.
Tip: Use a little bit of pressure to get a clean cut.
- 10
Dust the cake with confectioners' sugar and sprinkle with edible gold dust.
Tip: Make sure to use a light hand when adding the gold dust, as it can be quite potent.
- 11
Serve the Dulce de Leche Yule Log chilled, garnished with sliced almonds and a sprinkle of confectioners' sugar, if desired.
Tip: This dessert is best served fresh, but it can be stored in the refrigerator for up to 3 days.
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