Yule Log Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it delivers a traditional holiday dessert with beautiful presentation and balanced flavor. The sponge stays soft and flexible, the filling is light and creamy, and the chocolate buttercream adds richness without being overwhelming. I also like how customizable the decorations are, making each Yule Log feel unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:
4 large eggs, separated
1/2 cup granulated sugar, divided
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the chocolate buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cocoa powder
1 tablespoon milk or cream
1 teaspoon vanilla extract

Optional decorations:
Fresh cranberries
Edible mushrooms or meringue mushrooms
Edible glitter or powdered sugar
Fresh rosemary or evergreen sprigs

Directions

I begin by preheating the oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. I beat the egg whites until soft peaks form, then gradually add half of the sugar and continue beating until stiff peaks form.

In a separate bowl, I beat the egg yolks with the remaining sugar until pale and thick, then stir in the vanilla extract. I sift together the flour, cocoa powder, baking powder, and salt, and gently fold them into the egg yolk mixture. I carefully fold in the egg whites, taking care not to deflate the batter.

I spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, until the cake springs back when touched. While the cake is still warm, I roll it up in a clean kitchen towel dusted with powdered sugar and let it cool completely.

For the filling, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Once the cake is cool, I gently unroll it and spread the whipped cream evenly over the surface. I roll the cake back up tightly, wrap it in plastic wrap, and refrigerate it for about 1 hour to set.

To make the chocolate buttercream, I beat the butter with powdered sugar, cocoa powder, milk, and vanilla until smooth and fluffy. I frost the chilled cake and use a fork or spatula to create bark-like texture. I finish by decorating and dusting lightly with powdered sugar.

Servings and Timing

I get about 8 servings from this Yule Log.
Prep time is approximately 25 minutes.
Bake time is about 12 minutes.
Additional chilling time is around 1 hour.
Total time comes to roughly 1 hour and 37 minutes.

Variations

I sometimes use chocolate whipped cream instead of vanilla for a richer filling. When I want a lighter finish, I skip the buttercream and coat the cake with chocolate ganache instead. I’ve also added a thin layer of fruit jam under the cream for extra flavor.

Storage/Reheating

I store the Yule Log covered in the refrigerator for up to 3 days. I don’t reheat it, but I let it sit at room temperature for about 10 minutes before slicing so the texture is just right.

FAQs

Can I make this Yule Log ahead of time?

I often make it a day in advance and keep it refrigerated until serving.

How do I prevent cracks in the cake?

I always roll the cake while it’s still warm, which keeps it flexible.

Can I freeze a Yule Log?

I freeze it unfrosted, tightly wrapped, for up to one month and thaw it overnight before decorating.

What if my sponge feels dry?

I make sure not to overbake and always roll it warm to retain moisture.

How do I get clean slices?

I use a sharp knife and wipe it clean between each cut.

Conclusion

I find this Yule Log recipe to be a timeless holiday dessert that brings warmth and tradition to the table. With its soft sponge, creamy filling, and festive finish, it’s a dessert I love serving year after year during the holiday season.

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