The Classic Yule Log Recipe is a timeless holiday dessert that brings charm and warmth to your table. Traditionally made for Christmas celebrations, its delicate chocolate sponge rolled with a silky cream filling creates a festive centerpiece that's as delightful to eat as it is to look at. I love how this recipe transforms simple ingredients into an elegant, show-stopping treat-and I think you will too when you try making it at home.
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Why This Recipe Works
This Classic Yule Log Recipe nails the balance between a tender yet sturdy sponge and a fluffy, lightly sweetened cream filling. It's approachable for home bakers but impressive in its final result-perfect for bringing a bit of magic to your holiday dessert table.
- Consistent Texture: The carefully sifted dry ingredients and gentle folding method help create a smooth, airy cake without deflating the batter.
- Deep, Balanced Flavor: Cocoa powder is blended with just the right amount of sugar and vanilla to craft a rich but not overpowering chocolate base.
- Simple Ingredients: No fancy or hard-to-find items here-just basics from your pantry and fridge.
- Fast Prep, Big Payoff: The cake bakes quickly and the filling whips up in minutes, so you won't be stuck in the kitchen all day.
Ingredient Game Plan
The success of your Classic Yule Log Recipe comes down to choosing the right ingredients and handling them with care. Fresh eggs and good quality cocoa powder make all the difference, and I always recommend using heavy cream that isn't ultra-pasteurized if possible for better whipping.
- All-purpose flour: Use fresh and sifted for lightness; beware of packed or older flour as it can weigh down your cake.
- Unsweetened cocoa powder: A natural cocoa works best here; avoid Dutch-processed unless you adjust baking powder.
- Granulated sugar: Fine granulated sugar dissolves well for a smooth batter.
- Eggs: Room temperature eggs whip better and add volume to the sponge.
- Baking powder: Ensures a gentle rise; check it's fresh to avoid dense cake.
- Vanilla extract: Adds warmth and depth beyond the cocoa.
- Heavy whipping cream: Cold, preferably not ultra-pasteurized to hold firm peaks.
- Powdered sugar: For a silky-smooth whipped cream without grit.
- Softened butter: For enriching the whipped cream and adding creaminess.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Classic Yule Log Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it-this helps the delicate cake release easily after baking. In a bowl, sift together the flour, cocoa powder, and baking powder to create a light, even base. Separately, beat your room temperature eggs with sugar for about five minutes until the mixture turns pale and fluffy, showing that air has been incorporated to keep the cake tender. Add vanilla extract and mix gently. Slowly fold in the sifted dry ingredients to avoid collapsing the batter-you want a smooth, even texture with no flour pockets.
Step 2 - Build Flavor
Spread the batter evenly into your prepared pan. A quick tip: run a spatula or the back of a spoon in gentle, smooth strokes to prevent air bubbles and avoid uneven surfaces. Bake for 12 to 15 minutes until you see golden edges and the center springs back with a light touch-avoid overbaking as it can dry out the sponge. As soon as it's out of the oven, loosen the edges, then roll it up gently with the parchment inside while it's still warm-this 'memory' step helps prevent cracking later. Set aside to cool completely before unrolling and adding the whipped cream filling.
Step 3 - Finish for Best Texture
Whip the cold heavy cream with powdered sugar until soft peaks form-a moment where the cream holds shape but still moves smoothly-as I like my filling light and velvety, not stiff. Unroll your completely cooled cake gently and spread the whipped cream evenly over the surface. Roll it back carefully, this time without parchment, to give that classic cylindrical shape with cream spiraling inside. Finish by dusting the top with cocoa powder or powdered sugar for a snowy effect. Chill it for at least an hour to let the flavors meld and the filling set before slicing.
Pro Moves I Swear By
Over the years of making this Classic Yule Log Recipe, I've learned a few tricks that keep the bake flawless every time. Paying attention to cues and the details makes it less stressful and way more fun.
- Doneness Cue: Watch for the cake to lightly pull away from the pan edges and spring back lightly when touched.
- Temperature Trick: Rolling the cake while warm with parchment prevents cracks and keeps the roll smooth.
- Make-Ahead Move: Prepare the cake a day ahead; wrap tightly and refrigerate to let flavors deepen overnight.
- Skip This Pitfall: Don't overmix the batter once dry ingredients are added; this keeps your sponge tender and light.
Serve It Up
Finishing Touches
I love finishing this Classic Yule Log Recipe with a rustic dusting of cocoa powder, a sprinkle of powdered sugar "snow," or even a few fresh berries for pops of color. For a bit of extra flair, sometimes I add a few chocolate shavings or tiny meringue mushrooms to mimic a forest floor-your presentation can be as simple or playful as you like, and it always looks festive.
Great Pairings
This cake pairs beautifully with a warm cup of spiced tea or coffee, balancing its sweet creaminess. For a more indulgent holiday spread, a glass of rich red wine or sweet dessert wine complements the chocolate depth nicely. On the side, some lightly toasted nuts or candied orange peel introduce pleasant contrasting textures.
Easy Plating Wins
For casual occasions, slice the log into thick rounds and arrange on a simple platter with fresh mint or cranberries. When you want to impress, place the log on a wooden board, drape with a lace doily beneath, and scatter powdered sugar and edible flowers around for an elegant centerpiece. Either way, the swirl of cream inside is bound to draw admiring looks.
Make-Ahead & Storage
Storing Leftovers
Store your Yule Log in an airtight container or well-wrapped in plastic wrap to keep it fresh in the fridge for up to 3 days. The cake maintains softness remarkably well, but it's best consumed sooner rather than later as the cream filling can start to weep after a few days.
Freezer Notes
This Classic Yule Log Recipe freezes surprisingly well if wrapped tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving to preserve the cake's moistness and the whipped cream's texture. Avoid refreezing once thawed.
Reheating Classic Yule Log Recipe Without Drying Out
If you want to warm individual slices, a quick zap in the microwave for about 10 seconds works, but be careful not to overheat or the cream will melt. Alternatively, warming in a low oven (around 300°F/150°C) for 5 minutes wrapped loosely in foil keeps moisture in. I find that air-fryer reheating dries it out, so I generally avoid that method.
Frequently Asked Questions
Absolutely. You can bake and roll the sponge a day ahead, wrap it tightly, and refrigerate overnight. Add the whipped cream filling and finishing touches the next day for best texture.
You can use a gluten-free all-purpose flour blend, but make sure it includes xanthan gum or a binding agent. The texture might be slightly different, but it still works beautifully.
Rolling the cake while it's still warm, with the parchment paper inside, helps the sponge 'remember' the shape and prevents cracks. Don't wait for it to cool completely before rolling the first time.
You can, though the traditional Yule Log relies on whipped cream for its light texture. Buttercream or chocolate ganache are great alternatives, especially if you want a richer, more stable filling.
Final Thoughts
Making this Classic Yule Log Recipe has always been a highlight of my holiday baking. It's a rewarding project that impresses guests and creates a bit of festive nostalgia. You'll enjoy how manageable it is, even if you're new to rolled cakes, and I hope you find the same joyous satisfaction I get when slicing through that tender swirl of cake and cream. Bon appétit and happy holidays!
PrintComplete Recipe
Classic Yule Log Recipe
This Classic Yule Log recipe features a light and fluffy chocolate sponge cake rolled with sweet whipped cream, perfect for festive celebrations. The moist cocoa-flavored cake and creamy filling combine to create a traditional holiday dessert with a tender texture and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Filling and Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ½ cup softened butter
- Additional cocoa powder or powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. Set aside to ensure even distribution.
- Beat Eggs and Sugar: In a larger bowl, beat the eggs and granulated sugar until the mixture is fluffy and pale in color, approximately 5 minutes. Then, add vanilla extract and mix briefly.
- Combine Ingredients: Gently fold the sifted dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 15 minutes or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake: Remove the cake from the oven and cool slightly. While still warm, roll the cake with the parchment paper inside to form the log shape. Allow it to cool completely to maintain the roll.
- Prepare the Whipped Cream: Whip the heavy whipping cream with powdered sugar until soft peaks form, creating a smooth, sweet filling.
- Assemble the Yule Log: Carefully unroll the cooled cake, spread the whipped cream evenly on top, and then roll it back up without the parchment paper.
- Finish and Serve: Dust the assembled Yule Log with additional cocoa powder or powdered sugar for decoration before serving.
Notes
- Use room temperature eggs for better volume when beating with sugar.
- If parchment paper is not available, a silicone baking mat can be used to roll the cake.
- Ensure the cake is slightly warm when rolling to prevent cracking, but not hot to avoid tearing.
- The softened butter listed is not used in the instructions; it can be omitted or incorporated into frosting variations.
- For added flavor, consider adding a teaspoon of espresso powder to enhance the chocolate taste.
- Store the Yule Log covered in the refrigerator and consume within 2 days for optimal freshness.
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