Yule Log Recipe
This classic yule log recipe features a light chocolate sponge cake rolled with creamy filling and finished with rich chocolate buttercream for a festive holiday dessert.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 8 servings
- Category: Christmas Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Chocolate Sponge Cake
4 large eggs, separated
½ cup granulated sugar, divided
⅓ cup all-purpose flour
¼ cup cocoa powder
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
For the Cream Filling
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Buttercream
½ cup unsalted butter, softened
1½ cups powdered sugar
¼ cup cocoa powder
1 tbsp milk or cream
1 tsp vanilla extract
Optional Decorations
Fresh cranberries
Edible mushrooms or meringue mushrooms
Edible glitter or powdered sugar (“snow”)
Fresh rosemary or evergreen sprigs
Instructions
Prepare the Sponge Cake
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form.
In another bowl, beat egg yolks with remaining ¼ cup sugar until pale and thick. Stir in vanilla.
Sift flour, cocoa powder, baking powder, and salt together. Gently fold into egg yolk mixture.
Carefully fold in egg whites, keeping batter light and airy.
Spread batter evenly in pan. Bake 10–12 minutes, until cake springs back when touched.
Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar (from the short end). Let cool completely.
Prepare the Filling
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Gently unroll cooled cake and spread whipped cream evenly over the surface.
Roll & Chill
Roll the cake back up tightly from the short end. Wrap in plastic wrap and refrigerate for 1 hour.
Make the Chocolate Buttercream
Beat butter until smooth.
Add powdered sugar, cocoa powder, milk, and vanilla. Beat until fluffy and spreadable.
Assemble the Yule Log
Place chilled cake on a serving platter.
Frost completely with chocolate buttercream.
Use a fork or spatula to create bark-like texture.
Decorate with cranberries, mushrooms, rosemary, or festive accents.
Dust lightly with powdered sugar for a snowy finish.
Notes
The cake can be made 1 day ahead and stored refrigerated.
Rolling the cake while warm prevents cracking.
A wooden serving board enhances the rustic holiday look.
Find it online: https://allrecipesmade.com/yule-log-recipe/
