Traditional Yule Log Cake Recipe: An Indulgent Christmas Favorite

Yule Log Cake Instructions

1. Preparation: 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. In a large bowl, whisk the egg yolks with half of the granulated sugar until pale and slightly thickened. Stir in the vanilla extract. If you’re making a chocolate sponge, sift in the cocoa powder and salt, folding gently to combine. For a vanilla sponge, sift in the all-purpose flour instead.
2. Make the Sponge Cake: In a separate clean bowl, use an electric mixer to whip the egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, whipping until the mixture reaches stiff peaks, glossy and cloud-like. Gently fold the whipped egg whites into the yolk mixture in two batches, being careful not to deflate the batter. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, just until the top is springy to the touch.
3. Roll the Sponge Cake: While the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar (this keeps the cake from sticking). Once the sponge is out of the oven, immediately invert it onto the towel and carefully peel off the parchment paper. Starting from a short end, gently roll the warm cake up with the towel. This step trains the cake to roll without cracking later. Let it cool completely while still rolled, for about 30 minutes.
4. Prepare the Whipped Cream Filling: While the sponge cools, whip the heavy cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form. I always make sure the cream is very cold beforehand; it whips up faster and stays fluffy. At this point, the kids usually start sneaking tastes of the whipped cream, so I whip a little extra just in case.
5. Fill and Roll the Cake: Once the cake has completely cooled, carefully unroll it. Spread the whipped cream evenly over the surface, leaving about 1/2 inch around the edges. Gently re-roll the cake (without the towel this time) into a tight log shape. Wrap the rolled cake in plastic wrap and refrigerate for about 20-30 minutes to help it set.
6. Make the Chocolate Frosting: While the cake chills, beat the softened butter in a large bowl until creamy. Gradually sift in the powdered sugar and cocoa powder, mixing on low to combine. Add the vanilla extract, pinch of salt, and heavy cream, beating on medium-high until smooth and spreadable. The frosting should be rich and fluffy, perfect for creating that “bark” texture.
7. Frost and Decorate the Yule Log: Place the chilled cake on a serving platter. Using a serrated knife, cut a small diagonal slice off one end of the roll to create a “branch.” Attach the slice to the side of the main log with a bit of frosting, angling it for a natural look. Frost the entire log with the chocolate buttercream, using a spatula or fork to create textured lines that resemble tree bark. Don’t worry about perfection here, the rustic look is part of the charm.
8. Decoration for Presentation: For the finishing touches, dust the cake lightly with powdered sugar to mimic freshly fallen snow. Add sugared holly leaves, sprigs of rosemary, or meringue mushrooms for a whimsical forest scene. This is where I used to love getting the kids involved, they were always eager to sprinkle powdered sugar (snow) and arrange the mushrooms with great enthusiasm. Kids as they grow up are less enthusiastic about such activities, but if you’ve got a young family, this could become a tradition in your house.
9. Chill and Serve: Refrigerate the Yule Log for at least 30 minutes before serving to allow the frosting to set. When ready to serve, slice into beautiful spirals and enjoy. This cake is light yet decadent, the perfect ending to a holiday feast.

Read Next: Baked Ham with Brown Sugar and Pineapple Glaze Recipe: A Christmas Classic (With some extra twists if you’re feeling adventurous)

Alternative Takes On This Christmas Favorite

Tiramisu-Inspired Yule Log

For a delightful twist on the classic Yule Log, try this Tiramisu-Inspired Yule Log. A dessert that combines the elegance of tiramisu with the festive charm of a Bûche de Noël. Start with a light and airy vanilla sponge cake, and after baking, brush it generously with cooled espresso and a splash of coffee liqueur, like Kahlúa or amaretto, for that signature coffee flavor. The real magic happens with the filling: a luscious mascarpone cream whipped to perfection with a touch of powdered sugar and vanilla extract for a smooth, velvety texture.

Once rolled and chilled, frost the log with a whipped cocoa buttercream that mirrors the light bitterness of tiramisu’s cocoa dusting. Finish with a generous dusting of cocoa powder over the frosting to tie it all together, creating a dessert that’s sophisticated yet irresistibly cozy. The rich mascarpone, delicate sponge, and hint of coffee make every bite feel like a special occasion, perfect for impressing guests during the holidays. This version is sure to become a favorite for coffee lovers and anyone looking to add a touch of Italian flair to their holiday table

Hazelnut Praline Yule Log

For a decadent and nutty twist, the Hazelnut Praline Yule Log is a showstopper. Start by adding finely ground hazelnuts to the sponge cake batter, infusing it with a subtle, toasty flavor that pairs beautifully with chocolate. Once baked and rolled, fill the cake with a luxurious Nutella buttercream or a silky hazelnut praline cream, both options deliver that irresistible combination of chocolate and hazelnut that we all know and love.

To finish, frost the log with a smooth and glossy chocolate ganache that adds a layer of richness and indulgence. For a festive and textural touch, sprinkle the top with chopped toasted hazelnuts, which provide a satisfying crunch, and add gold-dusted edible decorations to make it sparkle. The result is a Yule Log that feels both rustic and refined, with flavors that remind me of a classic chocolate hazelnut truffle. It’s the perfect centerpiece for hazelnut lovers and anyone wanting to bring a bit of extra glamour to their holiday dessert spread.

Peppermint Mocha Yule Log

For a festive twist full of holiday cheer, try the Peppermint Mocha Yule Log. A perfect blend of chocolate, coffee, and peppermint that tastes just like your favorite seasonal latte. Begin by adding a teaspoon or two of espresso powder to the chocolate sponge cake batter, giving it a subtle coffee kick that enhances the rich cocoa flavor. Once baked and cooled, fill the cake with a light and fluffy whipped cream studded with crushed peppermint candies. The creamy filling brings a refreshing minty sweetness that perfectly balances the chocolatey cake.

To finish, coat the Yule Log with a silky chocolate ganache that adds an indulgent, glossy layer. For a festive crunch and a pop of color, sprinkle the top generously with crushed candy canes, they look like twinkling holiday magic against the dark chocolate. The combination of mocha and peppermint is both refreshing and decadent, making this version a crowd-pleaser for holiday gatherings. It’s a dessert that feels cozy, cheerful, and delightfully indulgent, just the thing to enjoy with a cup of hot chocolate by the twinkling tree.

These dessert recipes are indulgent and perfect for a holiday or special gathering. Enjoy every bite this Christmas and New Year.