If you’re looking for a way to impress family and friends with a spectacular centerpiece this holiday season, look no further than this Classic Yule Log Recipe. Imagine a feather-light chocolate sponge rolled with billowy whipped cream and enveloped in rich chocolate buttercream, all transformed to look just like a woodland log straight out of a fairytale. Every bite is pure comfort and nostalgia, making it a must-have for your festive dessert table. Whether you’re brand new to making a bûche de Noël or eager to perfect your technique, this stunning treat delivers on both flavor and holiday magic.
Ingredients You’ll Need
The joys of a Classic Yule Log Recipe start with a handful of simple, high-quality ingredients that work together to create this showstopping dessert. Each item is chosen not just for flavor, but how it helps with the cake’s delicate structure, luxurious filling, and stunning chocolatey finish.
- Eggs: Beating these until pale and fluffy creates the essential lift and tender crumb for your sponge cake.
- Granulated Sugar: Sweetens the cake and helps whisk air into the eggs for maximum volume.
- Vanilla Extract: Adds a fragrant, warming background note throughout the cake and cream.
- All-Purpose Flour: Provides just enough structure to keep the sponge light, not dense.
- Unsweetened Cocoa Powder: Delivers deep chocolate flavor and gives the yule log its signature rich color.
- Baking Powder: A little lift goes a long way for the cake’s fluffy texture.
- Salt: Enhances all the other flavors and balances the sweetness.
- Powdered Sugar (for dusting): Prevents sticking while rolling and adds a snowy finish on top.
- Heavy Whipping Cream: The star of the filling, yielding a luscious, cloud-like texture.
- Powdered Sugar (for the filling and frosting): Dissolves smoothly into whipped cream and frosting for sweetness without graininess.
- Butter (unsalted): Essential for the silky, decadent frosting that coats the log.
- Heavy Cream (for frosting): Makes the frosting extra rich and spreadable.
How to Make Classic Yule Log Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step makes the cake easy to release and minimizes sticking. It’s your secret to an effortless, crack-free roll later!
Step 2: Make the Sponge Cake Batter
In a large mixing bowl, beat the eggs on high speed until they become thick and pale—this takes about 5 minutes and is absolutely key for that airy, flexible texture. Gradually add granulated sugar and vanilla extract, beating just until combined. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a spatula; mixing with a light hand keeps your sponge cloud-soft.
Step 3: Bake and Roll the Cake
Evenly spread the batter into your prepared pan and bake for 10–12 minutes. You’ll know it’s ready when it springs back when lightly pressed. Working while the cake is still warm, dust the top with powdered sugar and gently invert it onto a clean kitchen towel. Peel off the parchment and roll the cake up in the towel (from the short end). This kind of “training roll” helps the cake remember its shape without cracking. Let it cool completely in the rolled position.
Step 4: Whip Up the Filling
As the sponge cools, make the dreamy filling by whipping heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This fluffy whipped cream adds gorgeous lightness in each bite and balances the chocolatey richness throughout the Classic Yule Log Recipe.
Step 5: Assemble the Log
Unroll the cooled cake gently. Spread the whipped cream filling evenly, stopping just before the edges to prevent overflowing. Reroll the cake carefully (without the towel, of course), creating that classic swirl of chocolate and cream inside your yule log.
Step 6: Make and Decorate with Chocolate Frosting
To make the luscious chocolate buttercream, beat softened unsalted butter until smooth. Add powdered sugar, cocoa powder, heavy cream, and vanilla, and continue to beat until fluffy and spreadable. Frost the rolled cake, then use a fork to drag lines through the buttercream to mimic rustic bark. For a final magical touch, dust with extra powdered sugar or decorate with sugared cranberries and rosemary sprigs.
How to Serve Classic Yule Log Recipe
Garnishes
A dusting of powdered sugar instantly transports your Classic Yule Log Recipe to a snowy forest. Arrange a few sugared cranberries and sprigs of fresh rosemary alongside, or place tiny meringue mushrooms for extra whimsy—these little touches make the whole dessert feel enchanted and festive.
Side Dishes
This dazzling yule log pairs beautifully with strong coffee, mulled wine, or a glass of holiday eggnog. For an after-dinner treat, surround the slices with ripe winter berries or a scattering of candied orange peel for something bright and zesty alongside the rich chocolate.
Creative Ways to Present
Don’t be afraid to get playful! Slice off one end at a diagonal and nestle it next to the main log for a natural “branch” look. Swirl extra chocolate frosting for knots and bark textures. Arrange your yule log on a wooden cutting board or a bed of edible moss (crushed pistachios work wonders) for maximum woodland charm.
Make Ahead and Storage
Storing Leftovers
Place any leftover Classic Yule Log Recipe slices in an airtight container and refrigerate; the cake will stay wonderfully moist for up to three days. The flavors meld as it sits, making the cake even more irresistible the next day!
Freezing
If you want to prepare ahead, you can freeze the assembled (but unfrosted) log tightly wrapped in plastic wrap and foil for up to one month. When you’re ready, thaw overnight in the fridge before frosting and decorating as usual.
Reheating
There’s no need to reheat the Classic Yule Log Recipe; in fact, it’s best enjoyed chilled or at cool room temperature. If you prefer a slightly softer texture, let slices sit out for 10 minutes before serving.
FAQs
Can I use a different filling in the Classic Yule Log Recipe?
Absolutely! While whipped cream is traditional, you can swap in chocolate mousse, coffee-flavored cream, or even a fruit compote for a joyful twist. Just stick with something spreadable so the sponge rolls nicely.
What if my cake cracks when rolling?
Don’t worry—a cracked cake can usually be disguised with frosting. Rolling the sponge while warm and dusting with powdered sugar helps prevent cracks, but if you get a few, just call them “rustic bark” and carry on!
Can I make the Classic Yule Log Recipe gluten-free?
Yes! Substitute a gluten-free all-purpose flour blend in place of regular flour, and ensure your baking powder is gluten-free. The rest of the ingredients are naturally gluten-free, making it a simple swap.
How do I achieve bold bark-like texture on the frosting?
After frosting your log, use the tines of a fork to drag wavy lines all over. You can flick the fork here and there for knots or make swirling patterns to look just like real tree bark. Dusting with powdered sugar adds a realistic snowy effect.
Can I prepare the Classic Yule Log Recipe a day ahead?
Definitely! In fact, the flavors marry beautifully and the cake can even become more delicious overnight. Just keep it refrigerated and uncover right before serving for a striking presentation.
Final Thoughts
There’s nothing quite like gathering everyone around the table to wow them with a homemade Classic Yule Log Recipe, complete with all the beauty and heart of a true holiday tradition. Whether you serve it for a special gathering or just want to add festive magic to any winter evening, this recipe promises chocolatey joy and holiday cheer in every slice. Give it a try, and don’t be surprised if it becomes your new favorite Christmas tradition!
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Classic Yule Log Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this classic Yule Log recipe. A show-stopping dessert featuring a light sponge cake filled with whipped cream and coated in rich chocolate frosting.
Ingredients
For the Sponge Cake:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting
For the Filling:
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the sponge cake: Beat eggs until thick, add sugar and vanilla. Sift in dry ingredients, fold gently, spread in pan, and bake for 10–12 minutes.
- Roll the cake: Dust with powdered sugar, roll in a towel, and let cool.
- Make the filling: Beat cream, sugar, and vanilla until stiff peaks form. Unroll cake, spread filling, and re-roll.
- Prepare the frosting: Beat butter, sugar, cocoa, cream, and vanilla until fluffy. Frost the rolled cake and create a bark-like texture with a fork.
- Chill and serve: Refrigerate until ready to serve. Dust with powdered sugar or decorate as desired.
Notes
- You can make the cake a day ahead and refrigerate it. Allow it to come to room temperature before serving.
- Add espresso powder to the frosting for a mocha twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
