If you’re looking to bring a touch of festive magic to your holiday table, the Classic Yule Log Recipe is a must-try dessert that combines tradition with irresistible flavor. This chocolate sponge cake, delicately rolled with a luscious almond-scented whipped cream filling and enveloped in a rich, fudgy frosting, captures the spirit of winter celebrations in every slice. Whether it’s your first time making a Yule log or a beloved yearly ritual, this recipe fills your kitchen with warmth and joy, promising smiles and satisfied cravings around the table.
Ingredients You’ll Need
This Classic Yule Log Recipe requires simple, pantry-friendly ingredients, each playing a vital role to create its tender texture, rich chocolate flavor, and creamy finishing touch. Nothing fancy, just wholesome essentials that transform into something spectacular.
- 4 large eggs, separated: Provide structure and lightness, with yolks enriching and whites giving the sponge its characteristic airiness.
- 2/3 cup sugar, divided: Sweetens while aiding the meringue’s stability and the cream’s fluffiness.
- 1/2 cup all-purpose flour: Keeps the sponge tender yet sturdy enough to roll without cracking.
- 2 tablespoons baking cocoa: Adds deep chocolate flavor and beautiful color to the cake.
- 1 teaspoon baking powder: Gives a gentle rise, making the sponge soft and springy.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup heavy whipping cream: Whipped into the filling for luxuriously light texture.
- 2 tablespoons sugar: Sweetens the whipped cream filling delicately.
- 1/4 teaspoon almond extract: Adds a subtle, nutty warmth to the cream layer.
- 1/2 cup butter, softened: Forms the rich base of the chocolate frosting.
- 2 cups confectioners’ sugar: Sweetens and smooths the frosting perfectly.
- 2 ounces unsweetened chocolate, melted: Provides intense chocolate depth to the frosting.
- 2 tablespoons 2% milk: Adjusts frosting consistency for easy spreading.
- 2 teaspoons vanilla extract: Rounds out the frosting with classic flavor.
- Sugared cranberries: Optional but festive, for adding sparkle and tartness as garnish.
- Sugared rosemary sprigs: Add a wintry herbal aroma and charming decoration.
How to Make Classic Yule Log Recipe
Step 1: Prepare and Bake the Sponge Cake
Start by preheating your oven to 350°F (175°C), and line a 15×10-inch jelly roll pan with parchment paper, greasing it lightly to ensure the cake doesn’t stick. This layer will be the foundation of your Yule log, so getting a smooth, even base is key. Beat the egg yolks and half of the sugar until they’re thick and lemon-colored – this makes the cake rich and tender.
Step 2: Whip Egg Whites to Perfection
In a separate bowl, whip the egg whites until soft peaks form, then slowly add the remaining sugar and continue beating until you have stiff, glossy peaks. This step is crucial because it gives your cake its light, airy texture. Gently folding this into the yolk mixture without deflating it is the secret to achieving that perfect sponge.
Step 3: Combine Dry Ingredients and Fold Gently
Mix the flour, cocoa, baking powder, and salt, then carefully fold these into the egg mixture just until blended. Too much stirring can make the cake tough, so patience and gentle hands will be rewarded with a velvety batter ready for baking.
Step 4: Bake and Roll While Warm
Spread the batter evenly in your prepared pan and bake for about 10 to 12 minutes. The cake should spring back when lightly touched, signaling it’s done. As soon as it’s out of the oven, flip it onto a clean kitchen towel dusted with confectioners’ sugar, peel off the parchment, and roll the cake up jelly-roll style in the towel. Rolling it warm prevents cracks and sets the shape perfectly as it cools.
Step 5: Prepare the Whipped Cream Filling
Once the cake is completely cool, whip the heavy cream with sugar and almond extract until stiff peaks form. This fluffy, nutty cream is the luscious heart of the Classic Yule Log Recipe. Unroll the cake gently and spread the filling evenly over the surface before carefully rolling it back up without the towel.
Step 6: Make the Chocolate Frosting
Beat softened butter until creamy, then gradually add confectioners’ sugar, melted chocolate, milk, and vanilla extract. Continue beating until silky smooth and fluffy. This frosting will coat your cake in a decadent blanket that complements the airy sponge and creamy filling.
Step 7: Frost and Decorate Your Yule Log
Spread the frosting over the rolled cake, then use a fork to create bark-like texture, making your Yule log look impressively rustic and festive. Decorating with sugared cranberries and rosemary sprigs adds an elegant and seasonal touch, turning this dessert into a showstopper for your holiday table. Chill before serving to let the frosting set perfectly.
How to Serve Classic Yule Log Recipe
Garnishes
Freshly sugared cranberries and frosted rosemary sprigs offer a stunning contrast of color and texture, enhancing the visual appeal while adding a burst of tartness and piney aroma. You can also sprinkle a light dusting of powdered sugar for a snowy effect that lifts the presentation to the next level.
Side Dishes
The Classic Yule Log Recipe pairs beautifully with simple accompaniments like a dollop of whipped cream, a scoop of vanilla bean ice cream, or even a warm berry compote to complement the chocolate richness. Hot beverages like spiced mulled wine, rich coffee, or creamy hot chocolate also make excellent partners for this dessert.
Creative Ways to Present
For a festive twist, place your Yule log on a bed of pine needles or evergreen branches on a rustic wooden tray. You might also slice the log into beautiful spirals and serve on individual dessert plates, garnished with edible gold leaf or tiny festive cookies for a dazzling holiday spread. The Classic Yule Log Recipe invites creativity, so have fun making it your own centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover slices of the Classic Yule Log Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen as it rests, though the sponge is best enjoyed fresh to maintain its tender texture.
Freezing
You can freeze the entire rolled cake before frosting to save time. Wrap it tightly in plastic wrap and foil, then freeze for up to one month. When ready to serve, thaw it overnight in the refrigerator and then frost and decorate as usual for a fresh-tasting dessert.
Reheating
This dessert is best served chilled or at room temperature, so reheating is not recommended. Instead, let frozen slices naturally thaw to preserve the delicate textures of the sponge, cream, and frosting for the ultimate experience.
FAQs
Can I make the Classic Yule Log Recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and the butter with a plant-based alternative to create a delicious dairy-free version. The almond extract and cocoa remain the same to keep that classic flavor profile.
How do I prevent the sponge from cracking when rolling?
Rolling the cake while it is still warm and pliable, directly after baking, is essential. Rolling it with a dusted kitchen towel also helps maintain moisture and prevents cracks as it cools.
Can I use a different filling instead of whipped cream?
Yes, many people enjoy fillings like chocolate ganache, mascarpone cream, or flavored buttercream. However, the almond whipped cream in this Classic Yule Log Recipe offers a delightful lightness that balances the rich chocolate sponge and frosting.
How long does it take to prepare the Classic Yule Log Recipe?
The total prep and baking time is about 42 minutes, including cooling and assembling, making it a relatively quick yet impressive dessert to pull together for holiday gatherings.
What’s the best way to transport a Yule log to a party?
Place the cake on a sturdy flat tray or cake board and chill it firmly before transport. Cover loosely with plastic wrap or a cake dome to protect the frosting and decorations without squishing them.
Final Thoughts
There is something truly special about the Classic Yule Log Recipe that turns any celebration into a memorable feast for the senses. Its tender chocolate sponge, delicate almond cream, and rich, textured frosting come together to create a festive dessert that’s as joyful to make as it is to eat. I urge you to try this recipe and add a slice of classic holiday happiness to your own traditions this season.
Print
Classic Yule Log Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Classic Yule Log Recipe is a festive and delicious dessert perfect for the holiday season. It features a light, fluffy chocolate sponge cake rolled with a creamy almond whipped cream filling and topped with a rich chocolate buttercream frosting, adorned with sugared cranberries and rosemary sprigs for an elegant touch.
Ingredients
Cake
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 1/2 cup all-purpose flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
Frosting
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons 2% milk
- 2 teaspoons vanilla extract
Garnish
- Sugared cranberries
- Sugared rosemary sprigs
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 grease the paper to prevent sticking.
- Beat yolks and sugar: In a large bowl, beat the egg yolks with 1/3 cup of sugar until the mixture is thick and has a lemon-yellow color.
- Beat egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form.
- Combine mixtures and add dry ingredients: Gently fold the egg yolk mixture into the beaten egg whites. In another bowl, mix the flour, baking cocoa, baking powder, and salt. Fold the dry ingredients into the egg mixture carefully until just blended to keep the batter light.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: Immediately turn the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper. While still warm, roll the cake up in the towel in a jelly-roll style and allow it to cool completely rolled, which helps prevent cracking later.
- Prepare filling and fill the cake: Beat the heavy whipping cream with sugar and almond extract until stiff peaks form. Unroll the cooled cake gently and spread the filling evenly over the surface. Roll the cake up again without the towel.
- Make the frosting: Beat the softened butter until creamy. Gradually add confectioners’ sugar, melted unsweetened chocolate, 2% milk, and vanilla extract. Continue beating until the frosting is smooth and spreadable.
- Frost and decorate: Spread the chocolate frosting over the cake roll using a fork to create a bark-like texture that mimics a log. Garnish the Yule log with sugared cranberries and rosemary sprigs for a festive look.
- Chill and serve: Refrigerate the frosted cake before serving to allow the frosting to set properly and enhance the flavors.
Notes
- Be sure to roll the cake while it’s still warm to avoid cracking.
- Use a clean kitchen towel dusted with confectioners’ sugar to prevent sticking when rolling.
- Allow the cake to cool completely before filling to maintain structure.
- To make sugared cranberries and rosemary, dip fresh cranberries and rosemary sprigs in beaten egg white and toss in granulated sugar; let dry.
- For a dairy-free variation, substitute heavy cream with coconut cream and butter with vegan margarine.
