Classic Yule Log Recipe for Sweet Holiday Joy

Sweet memories dance through my classic yule log recipe, weaving nostalgia and festive cheer into every delightful slice.

Winter celebrations sparkle with rich chocolate and delicate cream waiting to enchant your senses.

Generations of bakers have cherished this elegant French dessert, passing down secrets from kitchen to kitchen.

Soft sponge cake rolls into a perfect spiral, mimicking a woodland treasure draped in smooth chocolate ganache.

Delicate meringue mushrooms and powdered sugar snowfall complete this magical centerpiece.

Festive gatherings deserve something spectacular, and this dessert promises to become your new holiday tradition.

You will want to gather ingredients and start creating magic right now.

Classic Yule Log That Steals the Holiday Show

• Crafting a Showstopping Yule Log
• This recipe transforms complex-looking dessert into a surprisingly simple baking project with minimal ingredients and straightforward steps anyone can master in under 30 minutes.
• Create a stunning holiday dessert that becomes the conversation starter at Christmas gatherings, delighting both kids and adults with its impressive chocolate rolled cake design.
• Requires basic pantry staples like eggs, flour, sugar, and cocoa powder, making it an accessible dessert for home bakers without specialized or expensive ingredients.
• Allows creative freedom with frosting, dusting powdered sugar, or adding festive decorations, enabling personal touches that make each Yule log unique and memorable.

Baking Ingredients for the Classic Yule Log Recipe

• Eggs: Rich and fluffy base that gives structure and lightness to the cake.
• Granulated Sugar: Sweetens and helps create a smooth, airy texture.
• All-Purpose Flour: Provides the fundamental structure for the cake sponge.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.
• Baking Powder: Helps the cake rise and become light and soft.
• Salt: Enhances overall flavor and balances sweetness.

• Vanilla Extract: Adds warm, classic flavor to the cake.
• Milk: Provides moisture and helps bind ingredients together.

• Parchment Paper: Ensures easy cake removal and prevents sticking.

How to Make a Yule Log from Start to Finish

Step 1: Warm Up The Oven

Crank your oven to 375F and line a rectangular baking sheet with parchment paper, creating a smooth surface for your holiday cake.

Step 2: Craft Chocolate Powder Mix

• All-purpose flour
• Cocoa powder
• Baking powder
• Pinch of salt

Whisk these ingredients until perfectly blended.

Step 3: Whip Egg Mixture

Using an electric mixer, beat eggs and sugar together. Blast on high speed for 3-4 minutes until the mixture transforms into a light, airy cloud with a pale golden color.

Step 4: Add Liquid Magic

Pour in vanilla extract and milk, gently stirring to create a silky smooth batter.

Step 5: Combine Dry And Wet Ingredients

Sift the chocolate powder mixture into the egg blend. Fold carefully, ensuring ingredients are just incorporated without overmixing.

Step 6: Bake The Cake Base

Spread the batter evenly across the prepared baking sheet. Slide into the preheated oven and bake for 10-12 minutes. Check doneness by gently pressing the surface – it should spring back instantly.

Tips for Rolling the Perfect Yule Log Cake

• Prevent Cracking: Roll the warm cake in a clean kitchen towel immediately after baking to help prevent cracking when you re-roll with filling later.
• Choose Quality Cocoa: Select high-quality Dutch-processed cocoa powder for a richer, deeper chocolate flavor in your Yule log.
• Whip Eggs Perfectly: Beat eggs and sugar until they become pale, thick, and form ribbons when lifted, which ensures a light and airy sponge cake texture.
• Moisture Magic: Brush the cake with simple syrup before filling to keep the sponge cake soft and prevent dryness.
• Master the Roll: Use powdered sugar on the kitchen towel when rolling to prevent sticking and create a smooth, professional-looking Yule log surface.

How to Store and Reheat a Yule Log Without Drying It Out

• Store leftover Yule log wrapped tightly in plastic wrap or inside an airtight container for up to 3-4 days in the refrigerator.
• Slice the log into portions, wrap each section individually in plastic wrap, then place inside a freezer-safe container. Freeze for 2-3 months.
• Remove frozen Yule log from freezer and let sit in refrigerator overnight for best texture and flavor restoration.
• Bring refrigerated or thawed cake to room temperature for about 30 minutes before serving to enhance its creamy frosting and soft cake texture.

Pairings That Enhance the Classic Yule Log

• Pair the Yule log with a robust red wine like Cabernet Sauvignon, which complements the rich chocolate notes and provides a luxurious taste experience.
• Serve alongside a cold glass of Bailey's Irish Cream, offering a smooth, creamy liqueur that enhances the cake's decadent chocolate profile and adds festive warmth.
• Accompany the Yule log with a scoop of vanilla bean ice cream, creating a delightful temperature and texture contrast that amplifies the cake's sweetness and provides a refreshing finish.
• Offer a steaming mug of spiced mulled wine, infusing the dessert moment with traditional holiday spices like cinnamon and clove, which beautifully complement the chocolate's deep, rich flavor.

Seasonal Twists to Change Up the Classic Yule Log

• Gluten-Free Yule Log: Replace wheat flour with almond or gluten-free flour blend, ensuring a light and tender cake for those with wheat sensitivities.
• Vegan Chocolate Yule Log: Substitute eggs with flax eggs or applesauce, use plant-based milk, and create a dairy-free chocolate cream filling using coconut cream.
• Low-Sugar Holiday Roll: Swap regular sugar with stevia or monk fruit sweetener, and use sugar-free chocolate for a diabetic-friendly version that maintains the classic festive flavor.
• Nut-Free Chocolate Log: Use seed flour like sunflower or pumpkin seed flour instead of nut-based alternatives, perfect for those with nut allergies while keeping the rich chocolate essence.

Answers to Questions About Classic Yule Log Cake

• What is the texture of a Yule Log cake supposed to be like?

The cake should be light, soft, and flexible enough to roll without cracking, with a delicate sponge texture that allows easy rolling and filling.

• How do I prevent my cake from cracking when rolling?

Roll the cake while it’s still warm and use a clean kitchen towel dusted with powdered sugar to help prevent sticking and make rolling easier. This technique helps maintain the cake’s moisture and flexibility.

• Can I make this cake ahead of time?

Yes, you can prepare the Yule Log cake a day in advance. After rolling and filling, wrap it tightly in plastic wrap and refrigerate. This actually helps the flavors meld and makes the cake more stable.

• What's the secret to getting a perfect sponge cake base?

The key is to beat the eggs and sugar thoroughly until they become pale and fluffy, which creates air and volume. Also, fold the dry ingredients gently to maintain the cake’s light, airy texture and prevent deflating the mixture.

Classic Yule Log Recipe

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• Total Time: 35 minutes
• Yield: 8 1x

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Description

Homemade chocolate Yule log brings French holiday magic to winter celebrations with rich cocoa flavor and elegant cream filling. Delicate rolled sponge cake and silky chocolate frosting create a festive dessert sure to impress guests at seasonal gatherings.

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Ingredients

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Cake Base:

• 4 large eggs
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons milk (30 milliliters)

Filling and Frosting:

• 1 cup heavy whipping cream (240 milliliters)
• ½ cup heavy cream (120 milliliters)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tablespoon unsalted butter

Decoration:

• Powdered sugar (for dusting)
• Powdered sugar (for a snowy effect)
• Chocolate shavings
• Fresh berries or sugared cranberries
• Meringue mushrooms

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Instructions

1. Meticulously prepare the workspace by lining a jelly roll pan with parchment paper and calibrating the oven temperature to 375F (190C).
2. Craft a harmonious dry ingredient blend by whisking together flour, cocoa powder, baking powder, and salt in a mixing vessel.
3. Elevate the egg mixture by vigorously beating eggs and sugar using an electric mixer until the texture transforms into a pale, voluminous foam with ribbonlike consistency.
4. Enhance the batter’s flavor profile by gently incorporating vanilla extract and milk, maintaining the delicate air bubbles created during whipping.
5. Delicately integrate the dry ingredient mixture into the egg base, utilizing a sifting technique and employing a gentle folding motion to preserve the cake’s airy structure.
6. Distribute the batter uniformly across the prepared pan, ensuring an even layer that will guarantee consistent baking.
7. Transfer the pan to the preheated oven and monitor the cake’s transformation, removing it precisely when the surface demonstrates resilience and springs back upon light touch, typically after 10-12 minutes of baking.

Notes

• Roll the cake immediately after baking to prevent cracking and help it maintain its shape more easily.
• Allow the cake to cool completely before unrolling and adding filling to ensure smooth handling.
• Use a clean kitchen towel dusted with powdered sugar when rolling to prevent sticking and create a professional finish.
• Experiment with alternative fillings like chocolate ganache, chestnut cream, or coffee-flavored mascarpone for unique variations.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 490
• Sugar: 46 g
• Sodium: 200 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg