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Classic Yule Log Recipe

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3.9 from 65 reviews

  • Author: Diane
  • Total Time: 37 minutes
  • Yield: 10 servings

Description

This Classic Yule Log recipe offers a festive and elegant dessert perfect for holiday celebrations. Featuring a light cocoa sponge cake rolled with whipped cream filling and covered in rich chocolate buttercream, it is beautifully decorated with fresh cranberries, edible mushrooms, and evergreen sprigs for a wintery woodland aesthetic. With a tender texture and balanced chocolate flavor, this yule log makes a stunning centerpiece for any holiday table.

Ingredients

Sponge Cake

  • 4 large eggs (separated)
  • 1/2 cup granulated sugar (divided)
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Whipped Cream Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Buttercream Frosting

  • 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

Decorations

  • Fresh cranberries
  • Edible mushrooms or meringue mushroom kit
  • Edible glitter or confectioners’ sugar for snow effect
  • Fresh sprigs of rosemary or evergreen

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites gradually adding half of the sugar (1/4 cup) until stiff peaks form. In another bowl, beat the egg yolks with remaining sugar (1/4 cup) until pale and thick, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg yolk mixture. Carefully fold in the beaten egg whites, maintaining the airy texture. Pour the batter into the pan and spread evenly. Bake for 10-12 minutes until the cake springs back when pressed.
  2. Roll the Cake While Warm: Immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Starting from the short end, roll the cake and towel together. Allow it to cool completely while rolled to set its shape.
  3. Prepare the Whipped Cream Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light, fluffy filling.
  4. Fill and Roll the Cake: Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface. Roll the cake tightly again without the towel, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
  5. Make the Chocolate Buttercream Frosting: Beat softened butter, powdered sugar, cocoa powder, milk or cream, and vanilla extract together until the mixture is smooth and fluffy. This frosting will cover the exterior of the cake and add rich chocolate flavor and texture.
  6. Assemble the Yule Log: Unwrap the chilled cake and place it on a serving platter. Use a spatula or fork to spread the chocolate buttercream all over the cake, creating bark-like textures and lines to mimic a log’s surface.
  7. Decorate: Garnish the Yule Log with fresh cranberries, edible mushrooms or meringue mushrooms, vintage pinecones if desired, edible glitter or dust with confectioners’ sugar to simulate snow, and fresh sprigs of rosemary or evergreen for a festive woodland look.
  8. Serve: Present your decorated Yule Log on a rustic wooden board for a cozy and elegant holiday presentation, making it the star dessert at your celebration.

Notes

  • Be careful folding the egg whites into the batter to retain volume for a light sponge.
  • Rolling the cake while warm prevents cracking; allow it to cool fully before adding the filling.
  • Use chilled bowls and utensils when whipping cream to help it reach stiff peaks faster and hold shape.
  • The chocolate buttercream can be adjusted for sweetness by adding more or less powdered sugar.
  • Decorations can be customized seasonally; fresh herbs or edible flowers also pair beautifully.
  • For best texture, consume within 2 days and store refrigerated.
  • Let the cake sit at room temperature for 10-15 minutes before serving for optimal flavor and softness.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://eatwithdiane.com/classic-yule-log-recipe/