The kitchen was alive with the scent of chocolate as I carefully rolled out my Classic Yule Log, a scrumptious holiday dessert that brings not just sweetness, but warmth and joy to any festive gathering. This delightful Bûche de Noël features a light and airy chocolate sponge cake wrapped around a rich whipped cream filling, all encased in a luscious chocolate buttercream that simply beckons for a second slice. The beauty of this recipe lies in its simplicity — perfect for both seasoned home chefs and those newer to the baking scene. Plus, it’s easily adaptable to suit your taste, making it a great way to express your culinary creativity. Whether it’s a festive family celebration or an intimate dinner party, this Yule Log promises to be a showstopper that will leave everyone buzzing with delight. Are you ready to create some holiday magic in your kitchen?
Why is this Yule Log so special?
Irresistible Flavor: The combination of rich chocolate sponge and creamy filling creates a dessert that’s simply divine.
Festive Presentation: Adorned with cranberries and rosemary, it becomes a centerpiece that’s as beautiful as it is delicious.
Easy to Adapt: Feel free to experiment with different fillings or decorations; mocha or peppermint variations add a personal touch!
Quick to Prepare: With simple steps, you can whip up this delightful dessert in no time, making it perfect for holiday gatherings.
A Crowd-Pleaser: Whether enjoyed alongside a cozy mug of hot cocoa or mulled wine, this Yule Log never fails to impress! For more festive ideas, check out my Classic Shakshuka or Turkey Chili for memorable meals!
Classic Yule Log Ingredients
For the Sponge Cake
• Eggs (4 large, separated) – Crucial for structure; ensure egg whites are whipped to stiff peaks for the best volume.
• Granulated Sugar (1/2 cup, divided) – Sweetens and stabilizes meringue; substitute with coconut sugar for a different flavor.
• All-Purpose Flour (1/3 cup) – Provides structure; opt for a gluten-free blend if desired.
• Cocoa Powder (1/4 cup) – Infuses chocolate flavor; Dutch-processed cocoa offers a unique richness.
• Baking Powder (1/2 teaspoon) – Helps the cake rise; use a gluten-free option if needed.
• Salt (1/4 teaspoon) – Enhances the overall flavor.
• Vanilla Extract (1 teaspoon) – Adds depth; pure vanilla extract is recommended for the best results.
For the Filling
• Heavy Cream (1 cup) – Whipped to create a stable filling; ensure it’s chilled for the best results.
• Powdered Sugar (2 tablespoons) – Sweetens the cream; use a sugar alternative for a healthier version.
For the Buttercream Frosting
• Unsalted Butter (1/2 cup, softened) – Forms the base of the buttercream; use a dairy-free alternative to make it vegan.
• Powdered Sugar (1 1/2 cups) – Sweetens the buttercream; adjust to taste.
• Milk or Cream (1 tablespoon) – Adjusts the buttercream consistency for easy spreading.
For Decoration
• Fresh Cranberries, Edible Mushrooms, Edible Glitter, Fresh Sprigs of Rosemary – Optional decorative elements for a festive presentation; mix and match according to your preference.
Celebrate the season with this delightful Classic Yule Log Recipe, as every ingredient plays a role in crafting a dish that’s not just tasty but beautifully festive!
Step‑by‑Step Instructions for Classic Yule Log Recipe
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C) and line a jelly roll pan (15×10 inches) with parchment paper, allowing some overhang for easy removal. Ensure your eggs are at room temperature, as this helps create a fluffier sponge in your Classic Yule Log.
Step 2: Make the Sponge Batter
In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the egg yolks with half of the granulated sugar until pale and thick, around 5 minutes. Gently fold the dry ingredients into the egg mixture until just combined, ensuring you retain air in the batter.
Step 3: Whip the Egg Whites
Using a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff peaks form, about 3-5 minutes. This step is crucial for the lightness of your Classic Yule Log, so ensure the egg whites are glossy and hold their shape.
Step 4: Combine Batter and Whites
Gently fold the whipped egg whites into the chocolate batter in three additions. Use a spatula to carefully combine until there are no more white streaks visible. Take your time, as this folding technique maintains airiness crucial for your sponge cake’s texture.
Step 5: Bake the Sponge
Spread the batter evenly into the prepared jelly roll pan, smoothing the surface with a spatula. Bake in the preheated oven for about 12-15 minutes or until the cake is set and springs back when lightly pressed. Be careful not to overbake, as you want a moist sponge for rolling.
Step 6: Roll the Cake
Immediately after baking, dust a clean kitchen towel with powdered sugar and invert the cake onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel from one short end to the other while it’s still warm. Allow it to cool completely wrapped in the towel.
Step 7: Prepare the Filling
In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, about 3-4 minutes. This will create a luscious filling for your Classic Yule Log. Keep the filling refrigerated until you are ready to assemble the cake.
Step 8: Assemble the Yule Log
Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface, ensuring coverage to the edges. Roll the cake back up tightly without the towel this time, creating a beautiful log shape. Wrap it in plastic wrap and refrigerate it for at least 30 minutes to set.
Step 9: Make the Buttercream
In a mixing bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in the milk or cream until you achieve a smooth and spreadable consistency. Taste and adjust for sweetness if needed; this buttercream will beautifully coat your Classic Yule Log.
Step 10: Frost the Cake
Unwrap the chilled cake and place it seam-side down on a serving platter. Use a spatula to frost the entire log generously with the chocolate buttercream. Create a bark-like texture by running a fork through the frosting for a rustic appearance that mimics a real Yule Log.
Step 11: Decorate and Serve
Finish by dusting the frosted Yule Log with powdered sugar for a snowy effect. Garnish with fresh cranberries, sprigs of rosemary, or edible glitter for an enchanting holiday presentation. Slice and serve with your favorite warm drink for a merry festive treat!
Make Ahead Options
These Classic Yule Logs are a fantastic option for meal prep, saving you precious time during busy holiday festivities! You can prepare the sponge cake up to 24 hours in advance by baking it, rolling it with a towel, and storing it in an airtight container at room temperature. The whipped cream filling can also be made ahead and refrigerated for up to 3 days – just be sure to keep it covered to maintain its fluffy texture. When you’re ready to serve, simply assemble the chilled cake, frost it with the chocolate buttercream, and garnish as desired. With these make-ahead tips, you’ll be able to create this show-stopping dessert with minimal last-minute effort!
Expert Tips for Classic Yule Log
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Room Temperature Eggs: Ensure eggs are at room temperature to help achieve maximum volume when whipping the egg whites for your Classic Yule Log.
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Gentle Rolling: Roll the cake gently and use a kitchen towel dusted with powdered sugar to prevent cracking while maintaining its shape during the cooling process.
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Chill for Stability: Chill the heavy cream and mixing bowl before whipping. This helps achieve the stiff peaks necessary for a stable filling in your Yule Log.
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Don’t Overbake: Keep a close eye on your sponge cake while baking. Overbaking can lead to a dry cake, which will crack while rolling.
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Texture Adjustment: If your buttercream is too thick for easy spreading, add an extra tablespoon of milk to reach the desired consistency for frosting your Classic Yule Log.
What to Serve with Classic Yule Log
Enhance your festive gathering with delightful accompaniments that elevate the experience of this scrumptious holiday dessert.
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Hot Cocoa: A creamy cup of hot cocoa adds warmth and chocolatey goodness, making every bite of Yule Log feel even more indulgent.
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Mulled Wine: The fragrant spices in mulled wine merge beautifully with the flavors of chocolate, creating a cozy atmosphere during holiday gatherings.
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Fresh Berries: A side of mixed fresh berries adds a burst of tanginess that contrasts wonderfully with the rich, sweet log, balancing the dessert’s flavors.
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Whipped Cream: A dollop of freshly whipped cream on the side complements the Yule Log’s filling and enhances its creamy texture, inviting guests for more.
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Coffee: A bold cup of coffee cuts through the sweetness of the dessert, creating a perfect harmony of flavors for a delightful end to your holiday meal.
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Cheesecake Bites: Mini cheesecake bites provide a creamy, tangy counterpart to the rich Yule Log, making for a fun and varied dessert spread.
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Gingerbread Cookies: Offer a touch of nostalgia with spiced gingerbread cookies that echo holiday flavors, providing a lovely crunch against the soft cake.
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Chocolate Truffles: These decadent treats deepen the chocolate theme, inviting indulgence and delight alongside the beautifully presented Yule log.
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Mimosa: For a festive toast, a sparkling mimosa brings a touch of brightness and celebration to your holiday dessert table.
Storage Tips for Classic Yule Log
Fridge: Store your Classic Yule Log in the refrigerator for up to 3 days, wrapped tightly in plastic wrap to prevent drying out.
Freezer: For longer storage, freeze the Yule Log for up to 2 months, ensuring it’s well wrapped in plastic and then aluminum foil to avoid freezer burn.
Thawing: When ready to serve, thaw the frozen Yule Log in the fridge overnight. Frost and decorate it just before serving for the best presentation.
Reheating: There’s no need to reheat this dessert; it’s best enjoyed chilled or at room temperature to retain its delightful texture!
Classic Yule Log Recipe Variations
Feel free to get creative and add your own touch to this delightful holiday dessert!
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Mocha Twist: Incorporate espresso powder into the whipped filling for a rich coffee flavor that pairs wonderfully with chocolate.
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Peppermint Delight: Mix in some peppermint extract to the whipped cream filling or use crushed peppermint candies as a festive decoration for a refreshing flavor boost.
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Nutty Crunch: Add chopped toasted hazelnuts or almonds in the filling to give your Yule Log a delightful crunch and depth of flavor.
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Spiced Wonder: Sprinkle a bit of cinnamon or nutmeg into the sponge batter for a warm, spicy kick reminiscent of holiday baking.
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Fruit-forward: Consider layering in some raspberry or cherry jam with the whipped cream for a tart contrast to the creamy sweetness.
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Vegan Version: Swap dairy products for coconut milk and a vegan butter substitute to turn this into a deliciously plant-based Yule Log, keeping all the taste intact.
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Boozy Brilliance: A splash of dark rum or bourbon in the buttercream adds a festive spirit — just a hint to elevate the flavor!
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Chocolate Variations: Try using white chocolate for the buttercream or decorations for a sweet contrast that looks stunning against the dark sponge.
Let your imagination wander as you create personal twists on this Classic Yule Log recipe! If you need more festive inspiration, don’t miss out on my Classic Shakshuka or delicious Cheesy Corn Fritters for special gatherings.
Classic Yule Log (Bûche de Noël) Recipe FAQs
What type of eggs should I use for the sponge cake?
I recommend using large eggs, as they provide the right structure and leavening for your Classic Yule Log. Ensure the eggs are at room temperature for optimal volume when whipping the egg whites to stiff peaks.
How should I store my Yule Log, and for how long?
You can refrigerate your Classic Yule Log for up to 3 days when wrapped tightly in plastic wrap. This keeps it fresh and prevents it from drying out. For longer storage, freeze it for up to 2 months, ensuring it’s well-wrapped to avoid freezer burn.
Can I freeze a Yule Log? If so, how?
Absolutely! To freeze your Classic Yule Log, first wrap it tightly in plastic wrap, then cover it with aluminum foil to protect it from freezer burn. Thaw it in the refrigerator overnight before serving. Remember to frost and decorate it just before serving for that wow factor!
What if my sponge cake cracks while rolling?
If your Yule Log cracks, don’t worry! This can happen if the cake is overbaked or rolled too tightly. To remedy this, you can cover the cracks with frosting or festive decorations. Practice gentle rolling and keep an eye on baking time to ensure a lovely, intact log.
Are there any allergen concerns I should be aware of?
Yes! The Classic Yule Log recipe contains eggs, dairy, and gluten. If you’re baking for someone with allergies, consider using gluten-free flour, a dairy-free butter substitute, and a suitable sugar alternative to create a safe version. Always double-check the labels to ensure they meet dietary needs.
Classic Yule Log Recipe: A Festive Chocolate Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a jelly roll pan (15x10 inches) with parchment paper, allowing some overhang for easy removal. Ensure your eggs are at room temperature to help create a fluffier sponge in your Classic Yule Log.
- In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the egg yolks with half of the granulated sugar until pale and thick, around 5 minutes. Gently fold the dry ingredients into the egg mixture until just combined.
- Using a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the remaining granulated sugar and continue to beat until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped egg whites into the chocolate batter in three additions until no more white streaks are visible.
- Spread the batter evenly into the prepared jelly roll pan, smoothing the surface. Bake for about 12-15 minutes until set and springs back when lightly pressed.
- Immediately after baking, dust a kitchen towel with powdered sugar, invert the cake onto the towel, and roll it up with the towel from one short end to the other. Allow to cool completely wrapped.
- In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form, about 3-4 minutes.
- Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up tightly creating a log shape. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- In a mixing bowl, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in milk or cream until smooth and spreadable.
- Unwrap the chilled cake and place it seam-side down on a platter. Frost the entire log generously with the chocolate buttercream, creating a bark-like texture.
- Finish by dusting the frosted Yule Log with powdered sugar and garnish with fresh cranberries, rosemary, or edible glitter. Serve with warm drinks.
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