Classic Yule Log Recipe

The Classic Yule Log, also known as Bûche de Noël, is a festive dessert that brings old-world charm and seasonal delight to the holiday table. This stunning cake roll mimics the appearance of a log and is traditionally served during Christmas celebrations. Made with a light and airy sponge cake, it’s filled with softly whipped cream and wrapped in a rich, chocolatey frosting. The texture is soft, creamy, and indulgent without being overly sweet, which makes it a perfect treat for after a big holiday meal.

This dessert is not only beautiful but also deeply satisfying. The cocoa sponge provides a tender base that rolls easily without cracking, while the filling—lightly sweetened whipped cream with a hint of almond—adds a luxurious center. The frosting, a smooth chocolate buttercream made with melted unsweetened chocolate and vanilla, ties the entire dessert together with its deep, rich flavor. The optional sugared cranberries and rosemary sprigs lend a snowy, woodland charm that makes this dessert a true showstopper. Though it looks intricate, this recipe is surprisingly straightforward with a little patience and care, making it an ideal baking project for the holidays or special occasions.

Why You’ll Love This Recipe

Timeless holiday tradition

The Yule Log is a classic dessert that brings elegance and nostalgia to your celebration.

Light and balanced flavor

Not overly sweet, the sponge and whipped cream filling keep the dessert light.

Impressive presentation

With optional sugared decorations and chocolate bark texture, it’s a centerpiece-worthy dessert.

Versatile flavors

The chocolate-almond combination is crowd-pleasing, but easily adaptable to other variations.

Make-ahead friendly

Can be made in stages and actually tastes better after chilling for a few hours.

Ingredients

Cake

• Eggs (separated)
• Sugar
• All-purpose flour
• Baking cocoa
• Baking powder
• Salt

Filling

• Heavy whipping cream
• Sugar
• Almond extract

Frosting

• Butter (softened)
• Confectioners’ sugar
• Unsweetened chocolate (melted)
• Milk
• Vanilla extract

Optional Garnish

• Sugared cranberries
• Sugared rosemary sprigs

Variations

Mocha twist

Add a teaspoon of instant espresso to the frosting for a mocha version.

Different extracts

Try peppermint or vanilla in the whipped cream for seasonal flair.

Fruity filling

Add a layer of raspberry jam beneath the whipped cream for tart contrast.

White chocolate frosting

Use white chocolate for a snow-covered log appearance.

Nutty addition

Sprinkle chopped toasted hazelnuts into the whipped cream for texture and flavor.

How to Make the Recipe

Step 1

Preheat the oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper.

Step 2

In a medium bowl, beat the egg yolks and half of the sugar until thick and pale.

Step 3

In another bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

Step 4

Fold the egg yolk mixture into the beaten whites gently to preserve volume.

Step 5

Sift together the flour, cocoa, baking powder, and salt. Gently fold into the egg mixture until just combined.

Step 6

Spread the batter evenly into the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.

Step 7

Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel. Cool completely.

Step 8

Meanwhile, whip the heavy cream with sugar and almond extract until stiff peaks form.

Step 9

Unroll the cooled cake, spread the whipped cream filling evenly, and re-roll the cake without the towel.

Step 10

For the frosting, beat softened butter and confectioners’ sugar. Add melted chocolate, milk, and vanilla extract, and beat until smooth.

Step 11

Frost the outside of the rolled cake. Use a fork to create a bark-like texture. Decorate with sugared cranberries and rosemary, if desired.

Tips for Making the Recipe

• Roll the cake while it’s still warm to avoid cracking.
• Don’t overbeat the whipped cream—it should be stiff but not grainy.
• Let the cake chill after assembly for the best slicing and flavor.
• Use parchment paper to make unmolding easy.
• Apply frosting with an offset spatula and use a fork to create a woodgrain texture.

How to Serve

Serve slices chilled or at room temperature with a dusting of powdered sugar for a snowy effect. This cake pairs beautifully with coffee, hot cocoa, or a glass of dessert wine. Add a festive touch by garnishing each plate with extra cranberries or fresh mint.

Make Ahead and Storage

Storing Leftovers

Store covered in the refrigerator for up to 3 days. The flavors improve after resting for several hours.

Freezing

Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating

This dessert is best served chilled or at room temperature and does not require reheating.

FAQs

1. Why did my Yule Log crack when rolling?

It likely cooled too much before rolling. Always roll while still warm to prevent cracks.

2. Can I make the cake ahead of time?

Yes, you can bake and roll the cake a day in advance, then fill and frost before serving.

3. What type of cocoa should I use?

Use unsweetened natural cocoa powder for the best flavor and color.

4. Can I use store-bought whipped topping instead of fresh cream?

Fresh whipped cream is recommended for taste and texture, but store-bought can be used in a pinch.

5. Can I frost the entire cake at once?

Yes, but chilling the rolled cake first helps the frosting go on more smoothly.

6. Do I need a jelly roll pan?

Yes, a jelly roll pan helps ensure the right cake thickness and flexibility for rolling.

7. How do I make sugared cranberries?

Dip cranberries in simple syrup, then roll in granulated sugar and let dry for a sparkling finish.

8. Can I use different chocolate for the frosting?

Yes, bittersweet or semi-sweet chocolate can be used, but adjust sugar accordingly.

9. Should I refrigerate the cake after decorating?

Yes, refrigerating keeps the cream and frosting fresh.

10. Can I make this gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend that’s meant for baking.

Conclusion

This Classic Yule Log Recipe brings a timeless charm and delicious tradition to your holiday table. With its soft cocoa sponge, airy almond-kissed whipped cream filling, and rich chocolate frosting, it’s a showstopping dessert that tastes just as good as it looks. Whether you serve it at a festive gathering or as a quiet treat with family, this Yule Log offers both elegance and warmth, making it a memorable part of your seasonal celebrations.

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