The holidays are the perfect time to go all out with dessert, and there’s nothing more festive than a Yule Log. This iconic dessert, with its rich history and mouthwatering layers, is not only a treat for your taste buds but also a gorgeous centerpiece for any holiday table. Whether you’re looking to impress guests, make something special for the family, or just want to indulge in a delicious holiday treat, this classic Yule Log recipe is sure to do the trick!

Picture this: a light, fluffy chocolate sponge cake rolled with a smooth whipped cream filling, then covered in decadent chocolate frosting that mimics the texture of tree bark. Garnished with sprigs of rosemary, cranberries, and a dusting of powdered sugar, it’s a dessert that looks just as good as it tastes. This guide will take you step-by-step through the process of creating your very own Classic Yule Log Recipe, making sure it’s perfectly rolled, frosted, and decorated. Let’s dive in!

Ingredients:

For the Sponge Cake:
4 large eggs (separate yolks and whites)
2/3 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour (sifted)
1/4 cup cocoa powder (unsweetened, sifted)
1/2 tsp baking powder
1/4 tsp salt
For the Whipped Cream Filling:
1 cup heavy cream (chilled)
2 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Frosting:
1 cup unsalted butter (softened)
2 cups powdered sugar (sifted)
1/2 cup cocoa powder (unsweetened, sifted)
1 tsp vanilla extract
2–3 tbsp milk (adjust as needed)
For Garnish:
Powdered sugar (for a snowy effect)
Fresh rosemary sprigs
Fresh cranberries
Optional: edible gold stars or chocolate shavings

Directions:

1. Prepare the Sponge Cake

Preheat the 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 to prevent the cake from sticking.
Mix the Egg Yolks and Sugar: In a medium-sized bowl, whisk the egg yolks and granulated sugar together until the mixture is pale, smooth, and thickened. This process helps incorporate air into the batter, giving your sponge cake that perfect light texture. Stir in the vanilla extract for added flavor.
Whip the Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial for giving the cake structure. Be sure not to overbeat them stiff peaks should be firm but not dry.
Combine Wet and Dry Ingredients: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to deflate the batter; folding is key to maintaining the lightness of the cake.
Add the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture. The cocoa powder is what gives the Yule Log its signature chocolatey flavor, so make sure it’s evenly incorporated.
Spread the Batter: Once the batter is ready, pour it into the prepared pan, using a spatula to spread it evenly across the surface. Bake the cake for 10-12 minutes or until the cake springs back when lightly touched in the center. You’ll know it’s ready when a toothpick inserted comes out clean.

2. Roll the Cake

Cool the Cake: After baking, remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with powdered sugar. The towel helps absorb moisture and ensures your cake doesn’t stick.
Peel off the Parchment Paper: Gently peel away the parchment paper from the cake, being careful not to tear it. The cake will still be warm, so be sure to handle it carefully.
Roll the Cake with the Towel: Starting from the shorter side of the cake, carefully roll the cake up with the towel inside. The towel helps the cake keep its shape as it cools, preventing cracks when you unroll it later. Let the rolled cake cool completely in this shape, which should take around 30-45 minutes.

3. Prepare the Whipped Cream Filling

Whip the Cream: While the cake is cooling, it’s time to make the whipped cream filling. In a chilled mixing bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. The whipped cream should hold its shape but still be soft and fluffy.
Keep It Cool: Store the whipped cream in the fridge until you’re ready to fill the cake. The colder it is, the better it will stay in place inside the rolled cake.

4. Assemble the Yule Log

Unroll the Cake: Once the cake is fully cooled, carefully unroll it. The cake should remain intact, with no cracks. If there are any small cracks, don’t worry; the frosting will cover them up.
Spread the Filling: Spread the whipped cream evenly across the surface of the cake, leaving about 1 inch of space on each side. The filling should be spread generously but not too thickly just enough to give each slice a creamy bite.
Re-roll the Cake: Gently roll the cake back up, this time without the towel, and be careful not to apply too much pressure as you roll. The cake will be a bit more delicate after it’s been unrolled.
Chill the Cake: Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least an hour. This helps the Yule Log set and ensures the whipped cream doesn’t spill out when you cut it.

5. Prepare the Chocolate Frosting

Cream the Butter: In a large mixing bowl, use an electric mixer to beat the softened butter on medium-high speed until it’s smooth and creamy. This usually takes about 2 minutes. Make sure the butter is soft enough to blend easily into the frosting, but not melted.
Sift the Cocoa Powder: Sift the cocoa powder into the bowl to prevent any lumps from forming. The smoother your frosting, the better it will spread on the cake.
Add the Powdered Sugar: Gradually add the sifted powdered sugar to the butter, mixing on low speed until it’s fully incorporated. Once all the sugar is added, increase the speed to medium-high and continue to beat for another 2-3 minutes until the mixture is smooth.
Add the Vanilla Extract and Milk: Add the vanilla extract and 2 tablespoons of milk. Beat the frosting again to combine, adjusting the consistency with more milk if needed. You want the frosting to be thick enough to spread easily, but soft enough to resemble tree bark when applied to the cake. If the frosting feels too thick, add a little more milk (a tablespoon at a time) until you reach the right consistency.
Chill the Frosting: Before applying it to the cake, place the frosting in the fridge for about 10-15 minutes to help it firm up a bit. This makes it easier to spread without it becoming too runny.

6. Frost the Yule Log

Apply the First Layer of Frosting: Take the chilled cake out of the refrigerator and remove the plastic wrap. Place the cake on a serving platter, and using an offset spatula, apply a thin layer of the chocolate frosting all over the surface of the Yule Log. Don’t worry about it being perfect at this point this layer is just to seal in the whipped cream filling.
Add Texture: After the base layer is applied, it’s time to create the tree bark texture. Using a fork or the back of a spoon, gently drag the utensil across the surface of the frosting in a zigzag motion, making sure to leave some streaks behind to mimic the look of bark. Work from one end of the cake to the other for an even effect.
Decorate the Ends: Don’t forget to decorate the ends of the Yule Log! Use the frosting to cover the exposed ends of the rolled cake, then texture it the same way.
Add the Final Touches: Now for the fun part decorating! Dust the entire Yule Log with powdered sugar for a snowy effect. This gives it that perfect wintery touch.
Garnish: Place a few fresh rosemary sprigs at one end of the log to resemble pine branches, and scatter a handful of fresh cranberries along the sides for pops of color. Optional: For an extra festive touch, sprinkle some edible gold stars or chocolate shavings over the top. This is your chance to get creative and add your personal touch to the dessert!

7. Serving Suggestions and Pairing Ideas

Your beautiful Classic Yule Log Recipe is now ready to shine on your holiday table! But before you slice into it, here are a few serving suggestions and pairing ideas to elevate the experience:

Serve with a Hot Beverage: Pair this rich, indulgent dessert with a warm beverage like hot chocolate, a spiced cider, or even a coffee liqueur for a grown-up twist.
Pair with Fresh Fruits: The richness of the chocolate and cream filling pairs beautifully with the tartness of fresh fruit. Serve with some strawberries, raspberries, or even some orange slices to cut through the richness.
Serve with Whipped Cream or Ice Cream: While the Yule Log is already quite rich on its own, you can never go wrong with a scoop of vanilla ice cream or a dollop of whipped cream on the side. This adds another layer of creaminess that complements the texture of the cake.

Why This Classic Yule Log Recipe is a Winner

This classic Yule Log recipe is a showstopper for a reason. It’s the perfect combination of rich chocolate, creamy filling, and festive decorations. Not only does it look stunning as a centerpiece on your holiday table, but it’s also a crowd-pleaser with its delicious flavors and melt-in-your-mouth texture. The sponge cake is light and airy, while the creamy filling balances out the chocolatey richness of the frosting. And let’s not forget the stunning decoration that will have your guests admiring your baking skills!

The versatility of the Classic Yule Log Recipe also makes it an excellent choice for various occasions. Whether it’s Christmas dinner, a New Year’s Eve party, or any other celebration, this cake is guaranteed to make a lasting impression. Plus, it’s easier to make than you might think! Once you’ve got the hang of rolling the cake and frosting it, you’ll be able to recreate this dessert year after year.

Pro Tips for a Perfect Yule Log

To help ensure your Yule Log comes out perfectly every time, here are some tips:

Use Room Temperature Eggs: For the best cake texture, make sure your eggs are at room temperature before mixing. This helps them whip up better and makes the cake lighter.
Don’t Overbake the Cake: The sponge cake should be soft and springy. Overbaking it can lead to a dry cake that’s harder to roll. Always check the cake at the 10-minute mark, as it can bake quickly.
Chill the Cake Before Rolling: It’s important to let the cake cool completely before unrolling it. Otherwise, it might tear. A little patience here will pay off with perfectly rolled cake.
Use a Thin Layer of Frosting: When frosting your Yule Log, less is more! A thin layer of frosting is all you need for a smooth, bark-like texture. You can always add more frosting later if needed.
Chill the Cake After Rolling: If you’re making the Yule Log in advance, refrigerate the rolled cake after filling it with whipped cream. This will help it set and prevent any spills when you frost it.

Can I Make This Yule Log in Advance?

Yes! The Yule Log can be made up to 2 days in advance. In fact, making it ahead of time gives the flavors a chance to meld together, making it even more delicious. Just store it in the refrigerator, covered with plastic wrap, until you’re ready to decorate and serve. If you’re making the frosting ahead of time, make sure to store it in an airtight container and give it a quick re-whip before applying it to the cake.

Conclusion:

A Classic Yule Log Recipe is a festive, delicious, and beautiful dessert that’s sure to impress anyone who sees it. From its rich chocolate flavor to its elegant decorations, this recipe has all the elements of a holiday showstopper. While it might seem a bit intimidating at first, don’t let that stop you once you get the hang of it, you’ll be whipping up this beauty year after year.

Now, it’s your turn! Try this recipe out for yourself, and let me know how it turns out. Did you get creative with the decorations? How did you pair your Yule Log for serving? I’d love to hear all about it. Be sure to leave a comment below or tag me on social media to share your festive creations. And, of course, don’t forget to spread the holiday cheer by sharing this recipe with friends and family!

Happy baking, and here’s to a delicious and joyous holiday season!