Yule Log

For those who love a traditional-feeling Christmas, a Yule log cake is one of the most timeless Christmas desserts to bake. Also known as a buche de Noel in French, this cake dates back to the 18th century, when the tradition of burning an actual log during Yule or wintertime festivities went out of favor. Then, bakers turned to re-creating the Yule log in cake form, inventing the buche de Noel as we know it today.

A chocolate Yule log recipe takes a little time and a bit of finesse to pull off, but the result is jaw-dropping, show-stopping and endlessly festive on a holiday table. It really solidifies that Christmas card-perfect look.

But we don’t want this Yule log cake recipe to just look festive on the table. The holidays are all about indulging, so this easy Yule log recipe was created to taste irresistible too. We start with a spongy, deeply chocolaty cake that gets rolled up with a sweetened whipped cream filling and iced with a rich chocolate frosting. It’s delicious and completely customizable if you’re interested in other cake roll flavors or fillings.

Ingredients for a Yule Log

• Eggs: Separate the egg whites from the yolks and let the egg whites sit at room temperature for 30 minutes before starting this easy Yule log recipe. The eggs must be at room temperature so they can create a better batter emulsion.
• Sugar: Granulated sugar is needed to sweeten the cake and the whipped cream filling.
• All-purpose flour: All-purpose flour is the best type of flour for a jelly-roll cake like this Yule log cake recipe. We want the cake to be both sturdy and soft to get it to roll up just right.
• Baking cocoa: When it’s Christmastime, I love to splurge on high-quality ingredients so my recipes turn out their best, especially when it comes to the best cocoa powder for chocolate desserts.
• Baking powder: A chocolate Yule log recipe needs only a little bit of baking powder to puff up the cake. We want the cake light and fluffy but not so airy that it’s too delicate to roll.
• Heavy whipping cream: This easy Yule log recipe is filled with sweetened, almond-flavored whipped cream. The fluffy filling is a nice contrast to the chocolaty Yule log.
• Almond extract: To me, almond extract is essential in Christmas desserts. Its warm and nutty flavor enhances the whipped cream filling beautifully.
• Frosting: Our Yule log cake recipe is finished with a homemade chocolate buttercream frosting. It is super easy to whip up and will perfectly resemble wood bark once it’s frosted and decorated.

Directions

Step 1: Prep your egg whites, pan and oven

Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.

Line a greased 15x10x1-inch baking pan with parchment. Grease the paper and set the pan aside. Preheat the oven to 375°F.

Step 2: Make the batter

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In a large bowl, use a hand mixer or stand mixer to beat the egg yolks on high speed until thick and lemon-colored, about five minutes. Gradually beat in 1/3 cup granulated sugar. Sift the all-purpose flour, baking cocoa, baking powder and salt together twice.

Editor’s Tip: Do not skip sifting the dry ingredients! Sifting aerates and breaks up big clumps so the cake is light and airy.

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Gradually add the sifted flour mixture to the yolk mixture and beat well. The batter will be very thick.

Step 3: Fold in the egg whites

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With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

Editor’s Tip: Before you beat your egg whites, make sure your bowl and beaters are absolutely spotless. Egg whites will have a hard time fluffing up when there’s leftover food debris present.

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Fold the egg whites into the batter gradually just until no white streaks remain.

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Spread the cake batter evenly into the prepared pan.

Step 4: Bake and roll up the cake

Bake the cake until it springs back when lightly touched, 10 to 12 minutes. Cool the cake in its pan for five minutes.

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Turn the cake onto a clean kitchen towel that’s been dusted with cocoa powder. Gently peel off the parchment. Roll up the cake in the towel, jelly-roll style, starting with one of the short sides and rolling inwards.

With the cake still rolled up in the towel, let the cake cool completely on a wire rack.

Editor’s Tip: This is an essential step for this chocolate Yule log recipe. You’re training the Yule log to take the rolled shape so it rolls up seamlessly once you add the filling.

Step 5: Whip up the filling

While the rolled cake is cooling, use a hand mixer or stand mixer to beat the heavy whipping cream in a large bowl until soft peaks form. Gradually add the granulated sugar and almond extract, beating until stiff peaks form.

Step 6: Fill the cake and roll it back up

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Unroll the cake from the towel. Evenly spread the filling to within 1 inch of the four edges. Carefully roll the cake back up again into a spiral.

Editor’s Tip: From here, you can choose to arrange the cake in the traditional Yule log way. Diagonally slice one end of the log 2 to 3 inches long and position it against one side of the cake, forming a tree branch.

Step 7: Frost the Yule log

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In a large bowl, use a hand mixer or stand mixer to cream the butter and confectioners’ sugar until light and fluffy, three to four minutes. Beat in the melted chocolate, milk and vanilla extract until it’s smooth.

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Frost the cake using a metal spatula to create a bark-like effect.

Editor’s Tip: See our Tips section below for easy decorating ideas to make this cake look even more like a Yule log!

Recipe Variations

• Change the cake flavor: While most Yule log cakes are chocolate, feel free to get creative by switching up the flavor of the cake batter or cream. Red velvet, gingerbread, pumpkin, white chocolate, mocha, peanut butter, peppermint, hazelnut and caramel are just a few flavor variations.
• Enhance the whipped cream filling: Before you spread the sweetened whipped cream on the cake, you could add a very thin layer of seedless apricot or raspberry jam. Or, while you’re mixing up the filling, feel free to add a splash of bourbon, Frangelico or Bailey’s Irish cream.
• Add mix-ins: Before rolling up the cake with the filling, sprinkle chocolate chips or dried fruit like cherries, raspberries or strawberries on top to add some texture and bursts of fruity flavor.
• Finish with a different frosting: Chocolate frosting is also traditional for Yule logs, but white buttercream can be substituted for chocolate if you like. Otherwise, make this easy Yule log recipe your own by making it into a mocha buttercream Yule log with flavored frosting.

How to Store a Yule Log

To store a chocolate Yule log recipe, invert a storage container over the top of the Yule log to keep the air out without damaging the frosting and decorations. Whenever I refrigerate leftover cake, I always press storage wrap against any areas of the cake that have been cut so the cake doesn’t dry out. Store the Yule log in the fridge for up to four days.

Can you freeze a Yule log cake?

We don’t recommend freezing this Yule log cake recipe if you decide to use the whipped cream filling. Whipped cream doesn’t thaw well. However, you could freeze the Yule log cake if you fill it with a buttercream frosting instead of whipped cream.

To freeze a Yule log cake with a buttercream filling, place the cake, uncovered, in the freezer to let the frosting harden, 30 to 60 minutes. Then wrap the cake in storage wrap and freeze it for up to two months. When you’re ready to thaw it, remove the cake from the freezer and unwrap it. Let the cake thaw at room temperature for an hour or two.

Can you make a Yule log cake ahead of time?

Absolutely! You can prepare the entire Yule log recipe two days in advance and store it covered in the fridge. You’ll be able to store any leftovers for two more days, but the leftovers won’t be as tasty as the first few days after the Yule log was made.

Yule Log Tips

JOSH RINK FOR TASTE OF HOME

How do you roll a Yule log without breaking it?

A Yule log cake—otherwise known as a buche de Noel—is basically a rolled sponge cake. Since this cake is tender and can tear easily, work slowly when rolling the cake in a clean towel and spreading the filling. Cool the rolled cake seam-side down to prevent it from unrolling. Also, be sure not to overbake the cake. Overbaking will cause the cake to dry out and make it prone to cracking.

How should I decorate my Yule log?

There are a few fun extra steps you can take to make this easy Yule log recipe more festive and realistic. Here are our favorites:

• Create a wood bark texture: Make it look as if your Yule log has bark by dragging a fork lengthwise through the frosting. There’s no need for straight lines because wavy lines look more realistic.
• Add sugared cranberries: We love how sugared cranberries make the Yule log festive and colorful. To make sugared cranberries, heat 3 tablespoons light corn syrup in a bowl in the microwave until warm. Gently toss with 1 cup fresh cranberries, allowing the excess syrup to drip off. Toss the corn syrup cranberries in 1/3 cup sugar to coat. Place the sugared cranberries on waxed paper, and let them stand until set, about 1 hour.
• Dot with meringue mushrooms: Use our meringue cookies recipe to pipe and bake white-capped mushrooms to give this holiday dessert a woodland look.
• Finish with sprigs of rosemary: Arrange fresh rosemary sprigs around the Yule log for a rustic, outdoorsy look.
• Make a snowy scene: Lightly dust the entire log with confectioners’ sugar to make it look like this Yule log is covered in a flurry of snow.