Heartwarming Classic Yule Log Recipe for Winter Joy

Festive bakers rejoice as this classic yule log recipe brings winter magic to your holiday table.

Rich chocolate sponge cake rolls into a stunning dessert that sparks joy at every gathering.

Delicate and light, this traditional French dessert captures the essence of Christmas celebrations.

Generations of home cooks have perfected the art of creating this elegant rolled cake.

Soft chocolate sponge transforms into a woodland-inspired masterpiece with simple techniques.

Creamy chocolate buttercream provides the perfect finishing touch to this show-stopping dessert.

You’ll love how easily this recipe turns an ordinary afternoon into a memorable holiday moment.

Why Everyone Loves the Classic Yule Log

• This Yule log recipe breaks down complex steps into simple, manageable instructions that even novice bakers can master confidently.
• Create a showstopping dessert that looks professionally made but requires minimal culinary expertise, perfect for holiday gatherings and family celebrations.
• Flexible decorating options let you personalize the log with festive touches like cranberries, rosemary, or edible mushrooms, making each dessert uniquely yours.
• The recipe allows for advance preparation, with steps that can be completed ahead of time, reducing kitchen stress during busy holiday moments.

Ingredients You’ll Need for a Yule Log

• Eggs: Essential for creating a light and airy sponge cake texture.
• Sugar: Provides sweetness and helps stabilize the egg whites.
• All-Purpose Flour: Gives structure to the delicate sponge cake.
• Cocoa Powder: Adds a rich chocolate flavor to the cake base.

• Heavy Cream: Creates a luxurious and fluffy whipped cream filling.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream.
• Vanilla Extract: Adds a classic aromatic flavor to the cream.

• Butter: Forms the creamy base of the frosting.
• Powdered Sugar: Sweetens and thickens the buttercream.
• Cocoa Powder: Provides deep chocolate flavor to the frosting.
• Milk: Helps adjust the consistency of the buttercream.
• Vanilla Extract: Enhances the overall flavor of the buttercream.

• Powdered Sugar: Creates a snow-like finish on the Yule log.
• Cranberries, Rosemary Sprigs, Edible Mushrooms: Optional garnishes for festive woodland decoration.

How to Roll the Classic Yule Log Cake

Step 1: Prepare Sponge Cake Batter

Preheat the oven.

Line a baking sheet with parchment paper.

Separate egg whites and yolks into two mixing bowls.

Whip egg whites until soft peaks form, gradually adding sugar until glossy and stiff.

In a separate bowl, beat egg yolks with sugar until pale and creamy.

Carefully fold dry ingredients into the yolk mixture, then gently incorporate the egg white mixture to maintain airiness.

Spread batter evenly in the prepared pan.

Step 2: Bake and Roll Cake

Bake the cake for 10-12 minutes until it springs back when touched.

Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar.

While the cake is still warm, carefully roll it inside the sugared towel.

This technique creates a “memory roll” that prevents cracking when you fill the cake later.

Let the rolled cake cool completely.

Step 3: Create Whipped Cream Filling

Prepare the cream filling by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Refrigerate the filling until ready to use.

Step 4: Fill the Cake

Carefully unroll the cooled cake.

Spread the whipped cream filling in an even layer across the cake’s surface.

Gently roll the cake back up without the towel this time.

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least an hour to set.

Step 5: Make Chocolate Buttercream

Beat softened butter until creamy.

Sift in powdered sugar and cocoa powder.

Add milk and vanilla extract.

Whip until the buttercream becomes light and fluffy.

Adjust consistency by adding small amounts of milk or powdered sugar as needed.

Step 6: Frost and Decorate Yule Log

Remove the chilled cake from the refrigerator.

Spread chocolate buttercream over the entire surface.

Use a fork to create textured bark-like lines.

Garnish with festive touches like cranberries, rosemary sprigs, or sugared mushrooms.

Dust with a light layer of powdered sugar for a snowy effect.

Tips to Perfect the Yule Log Finish

• Whip egg whites carefully to achieve the perfect airy texture, ensuring they form glossy peaks without overbeating for a light, tender cake base.
• Adjust buttercream thickness by adding milk gradually for smoothness or powdered sugar for structure, creating the ideal spreadable texture.
• Use a fork to create realistic bark-like texture on the chocolate buttercream, then add festive touches like rosemary or cranberries for a natural, rustic look.
• Chill the rolled cake before frosting to ensure clean lines and help the buttercream adhere smoothly without tearing the delicate sponge surface.

How to Store and Reheat the Yule Log Cake

• Store the Yule log in an airtight container and keep it refrigerated for up to 3-4 days. Wrap it tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Carefully wrap the entire cake in plastic wrap, then cover with aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften the buttercream and enhance its creamy texture. Avoid leaving it out for more than 2 hours to prevent spoilage.
• Use a sharp, clean knife wiped with hot water between each cut to create smooth, beautiful slices that showcase the cake's delicate layers and festive design.

What Goes Great With Yule Log Cake

• Pair Creamy Cocoa Delight with Rich Red Wine: A bold, full-bodied red like Cabernet Sauvignon complements the chocolate buttercream's deep flavors, creating a luxurious dessert experience that dances on your palate.
• Match Festive Yule Log with Spiced Mulled Wine: Warm, aromatic mulled wine with cinnamon and clove enhances the cake's holiday spirit, bringing out the richness of the chocolate and adding a cozy seasonal touch.
• Elevate Dessert with Smooth Irish Cream: Baileys or another Irish cream liqueur provides a silky, sweet counterpoint to the cake's texture, adding a creamy sophistication that makes each bite more indulgent.
• Refresh with Sparkling Champagne: A crisp, dry champagne cuts through the cake's richness, cleansing the palate and adding a celebratory elegance that perfectly matches the Yule log's festive nature.

Yule Log Variations Worth Trying

• Gluten-Free Yule Log: Replace wheat flour with almond or gluten-free flour blend, ensuring the same light texture while making it celiac-friendly.
• Vegan Winter Roll: Substitute eggs with aquafaba or flax eggs, use coconut cream for filling, and create dairy-free chocolate frosting using vegan butter and plant-based milk alternatives.
• Low-Sugar Holiday Log: Use stevia or monk fruit sweetener instead of sugar, incorporate sugar-free whipped cream, and opt for unsweetened cocoa powder in the buttercream for a diabetic-friendly version.
• Nutty Forest Variation: Add ground hazelnuts or almonds to the cake batter, incorporate nut-based cream for filling, and sprinkle crushed nuts over the chocolate buttercream for extra crunch and flavor complexity.

FAQs

• Is this recipe difficult for beginners?

Not at all! While it looks fancy, the Yule log has straightforward steps. Take your time, follow the instructions carefully, and don’t worry about perfection. The key is gentle folding of egg whites and keeping the cake moist during rolling.

• What makes the cake roll without breaking?

The secret is rolling the warm cake in a sugar-dusted towel right after baking. This technique creates a “memory” in the cake, preventing cracks when you fill and re-roll it later. Always do this while the cake is still warm and flexible.

• Can I make this recipe ahead of time?

Yes! You can prepare the cake roll a day in advance and keep it wrapped in the refrigerator. The buttercream can also be made earlier and stored in an airtight container. Just frost the cake a few hours before serving for the best texture.

• How do I get those realistic bark-like textures on the frosting?

Use a fork to create gentle, uneven ridges across the chocolate buttercream. Work slowly and vary the direction of your strokes to mimic natural tree bark patterns. Don’t aim for perfection – imperfections make it look more authentic.

Classic Yule Log Recipe

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4.8 from 38 reviews

• Total Time: 32 minutes
• Yield: 8 1x

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Description

Magical Christmas Chocolate Yule Log brings festive cheer to holiday tables with its rich rolled sponge and silky chocolate buttercream. Delightful European tradition awaits you, promising sweet memories and joyful celebrations.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (40 grams) all-purpose flour
• 1/4 cup (25 grams) cocoa powder

Cake Batter Dry Ingredients:

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Liquid and Additional Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1 cup (240 milliliters) heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup (113 grams) unsalted butter (softened)
• 1 1/2 cups (180 grams) powdered sugar
• 1/4 cup (25 grams) cocoa powder
• 1 tablespoon milk or cream
• 1 teaspoon vanilla extract
• Fresh cranberries
• Small pinecones or edible mushrooms (optional)
• Confectioners sugar (for dusting)
• Fresh sprigs of rosemary or evergreen

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Instructions

1. Preheat the oven to 350°F and line a baking pan with parchment paper, ensuring extra overhang for easy cake removal.
2. Separate egg whites and yolks into two distinct mixing bowls. Whip egg whites until soft peaks form, gradually incorporating sugar until glossy and stiff.
3. In the yolk bowl, whip with sugar until pale and creamy. Gently fold dry ingredients into the yolk mixture, then carefully incorporate the whipped egg whites to maintain airiness.
4. Spread batter evenly in prepared pan, baking for 10-12 minutes until the surface springs back when lightly touched.
5. Immediately after baking, dust a clean kitchen towel with powdered sugar. While cake is still warm, roll it inside the towel to create a flexible “memory” shape that prevents cracking.
6. Prepare whipped cream filling by whisking heavy cream with powdered sugar and vanilla until stiff peaks develop. Refrigerate until needed.
7. Once cake has completely cooled, unroll carefully and spread whipped cream in an even layer. Re-roll the cake without the towel, then wrap tightly in plastic and refrigerate for one hour.
8. Create chocolate buttercream by beating softened butter until creamy. Sift powdered sugar and cocoa powder, then add milk and vanilla. Whip until fluffy, adjusting consistency as needed.
9. Remove chilled cake and cover with buttercream, using a fork to create textured bark-like patterns.
10. Garnish with cranberries, rosemary sprigs, or edible decorations. Finish by dusting with powdered sugar for a festive winter effect.

Notes

• Master the egg white technique by ensuring your bowl and whisk are completely grease-free for maximum volume and stability.
• Prevent cake cracking by rolling the warm cake in a sugar-dusted towel, creating a flexible “memory” that helps maintain structure during filling.
• Achieve smooth buttercream by bringing butter to room temperature and sifting powdered sugar to eliminate lumps for a silky-smooth texture.
• Create realistic bark texture using a fork or offset spatula, dragging it gently across the chocolate frosting to mimic natural wood grain patterns.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 305
• Sugar: 25 g
• Sodium: 100 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg