Yule Log Chocolate Cake

This classic yule log recipe transforms simple ingredients into a show-stopping, wintery dessert centerpiece. The delicate sponge is rolled with whipped cream and coated in rich chocolate buttercream, then finished with festive decorations, perfect for celebrating the holiday season with friends and family.

I remember making this for my grandmother’s Christmas table when I was first learning to bake and everyone was convinced it came from a fancy bakery.

Ingredients

• Large eggs: fresh eggs give the sponge flexibility and a springy texture Separate well for best volume
• Granulated sugar: provides structure and sweetness in the sponge cake and helps whipped egg whites hold their peaks
• All-purpose flour: use fresh for the lightest crumb Look for unbleached for a natural flavor
• Cocoa powder: creates rich chocolate flavor Opt for Dutch processed for the deepest color
• Baking powder: ensures the cake rises evenly Check it is still active by dropping in water to see if it bubbles
• Salt: brightens all the flavors and balances the chocolate
• Vanilla extract: rounds out both cake and fillings Use pure extract for best taste
• Heavy cream: brings lushness to the filling Cold cream whips better so chill your bowl and beaters beforehand
• Powdered sugar: sweetens the filling and buttercream Sift before use for a silky result
• Unsalted butter: softened for easy blending in buttercream Choose a European style for a richer taste if you want to splurge
• Milk or cream: just a splash to loosen the buttercream as needed
• Fresh cranberries, edible mushrooms, or meringue decorations: bring the festive forest look
• Rosemary or evergreen sprigs: for a woodsy and aromatic finish

Instructions

Prepare the Sponge Cake:

Preheat your oven to three hundred fifty degrees Fahrenheit and line a jelly roll pan with parchment paper Beat your egg whites in a clean bowl until soft peaks form then gradually add half of the sugar until stiff peaks form In a separate bowl beat the egg yolks with remaining sugar until they become pale and thick Stir in the vanilla Sift together the flour cocoa powder baking powder and salt and fold gently into the yolk mixture Carefully incorporate the egg whites in stages using a spatula to avoid deflating the batter Spread batter evenly in the prepared pan and bake for about ten to twelve minutes until the cake springs back when touched Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar Roll up from the short end and let it cool in the towel to shape

Prepare the Filling:

In a chilled mixer bowl whip the heavy cream with powdered sugar and vanilla until stiff peaks form Unroll the cooled cake gently and spread whipped cream all over in an even layer Use a light hand to prevent tearing

Roll the Cake:

Tightly roll the cake from the short end again then wrap the roll in plastic and refrigerate for at least one hour This helps the filling firm and the rolled shape to hold

Make the Chocolate Buttercream:

Using a hand mixer beat the softened butter with powdered sugar cocoa powder milk or cream and vanilla until very smooth and fluffy Scrape the bowl down several times to ensure a uniform texture

Assemble the Yule Log:

Carefully remove the plastic wrap from the chilled rolled cake and set on your serving platter Spread the chocolate buttercream generously over the entire surface using a small offset spatula Use a fork to make textured lines so it resembles tree bark

Decorate and Finish:

Add cranberries edible mushrooms rosemary or other seasonal touches to create a woodland effect Dust your yule log with powdered sugar for a snowy finish Slice with a sharp serrated knife and serve

Cocoa powder is my favorite part of this recipe The aroma that fills the kitchen when the sponge is baking takes me straight back to childhood Christmas mornings when my little brother and I would wait impatiently for dessert to be served It is tradition in our family to sneak the first slice while the cake is still a touch cold from the fridge.

Storage Tips

Keep your yule log chilled and covered loosely with plastic wrap to prevent drying out It stays fresh for up to two days in the fridge If you want to make it ahead prepare the sponge and filling the day before and frost and decorate a few hours before serving Only add fresh decorations just before displaying to keep them vibrant.

Ingredient Substitutions

No heavy cream Choose a stabilized whipped topping or a light mascarpone filling Gluten free flour blends can be used in place of all purpose just be sure they contain a binding agent like xanthan gum Replace butter with a high quality plant based stick if making dairy free for the buttercream but taste may slightly differ.

Serving Suggestions

Slice with a gentle sawing motion for neat pieces Pair each serving with a small scoop of vanilla ice cream or dollop of whipped cream and a sprinkling of cocoa Serve on a wooden board for true rustic charm and scatter extra cranberries or dried orange slices around for color.

Cultural and Historical Context

The yule log or bûche de Noël comes from a French holiday tradition where families would burn an actual decorated log for good fortune Over centuries it became a beloved cake baked to symbolize warmth and festivities especially throughout Europe and among families with French roots.

Seasonal Adaptations

Add a pinch of cinnamon or instant espresso to the sponge for a winter twist Swap out the cocoa powder for hazelnut flour if you want a nutty version Garnish with sugared cranberries or candied orange peel for extra sparkle.

Success Stories

I love hearing how this cake brings people together My friend made her first ever yule log with her daughter last year and sent me a photo of their perfectly imperfect creation She raved how even the little cracks looked charming under the powdered sugar snow It is always a centerpiece and never lasts past the first evening.

Freezer Meal Conversion

If you want to save time during the busy season slice leftover cake and wrap tightly then freeze flat on a tray for two hours Once frozen transfer to an airtight container Slices thaw beautifully in the fridge or at room temperature in about thirty minutes.

This yule log is an unforgettable centerpiece and truly tastes as magical as it looks Enjoy baking and sharing the tradition with those you love!

Common Recipe Questions

→ How do I prevent the sponge from cracking?

Immediately roll the warm sponge in a sugared towel after baking, then let it cool completely while rolled. This helps keep it flexible and minimizes cracking.

→ What can I use for decorations?

Fresh cranberries, meringue mushrooms, edible glitter, and sprigs of rosemary or evergreen give festive holiday flair to the log.

→ Can it be made in advance?

Yes, assemble and refrigerate the cake up to one day ahead. Add final decorations just before serving for best effect.

→ How do I create the bark texture?

After frosting with buttercream, drag a fork or spatula gently across the surface to mimic tree bark.

→ Is the filling stable for rolling?

Chilled whipped cream with powdered sugar makes a stable filling. Ensure the cake is fully cooled before spreading and rolling.

→ What’s the best way to serve this dessert?

Place on a rustic wooden board or platter and dust with powdered sugar for a cozy, elegant presentation.