Classic Yule Log

Why You’ll Love Classic Yule Log Recipe

I like this recipe because it’s elegant without feeling intimidating once I break it down into steps. I enjoy the contrast between the airy sponge, creamy filling, and deep chocolate ganache. I also love how customizable the decorations are, which makes it perfect for holidays and special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sponge Cake:
4 large eggs: The foundation of the sponge, giving it structure and lightness.
¾ cup granulated sugar: Sweetens the cake and helps it rise.
½ teaspoon vanilla extract: Adds depth to the flavor of the cake.
½ cup all-purpose flour: Provides the structure for the cake.
¼ cup unsweetened cocoa powder: Adds a rich, chocolatey flavor to the sponge.
½ teaspoon baking powder: Helps the sponge rise.
1/8 teaspoon salt: Enhances the flavors and balances the sweetness.

Chocolate Buttercream Filling:
1 cup unsalted butter: Softened, this is the base of the buttercream, giving it a smooth, creamy texture.
1 ½ cups powdered sugar: Sweetens the buttercream and helps it achieve a fluffy texture.
1/3 cup unsweetened cocoa powder: Gives the filling a rich, chocolate flavor.
1 teaspoon vanilla extract: Enhances the chocolate flavor of the buttercream.
2 tablespoons milk: Adds creaminess to the buttercream.
¼ teaspoon salt: Balances the sweetness of the buttercream.

Chocolate Ganache:
8 oz dark chocolate (at least 70% cocoa): Provides a deep, rich chocolate flavor for the ganache.
1 cup heavy cream: Used to melt the chocolate and create a silky, smooth ganache.
1 tablespoon unsalted butter: Adds richness to the ganache.

For Decorating:
Powdered sugar: To dust the cake with a “snowy” effect.
Fresh holly leaves and berries: Optional, for a festive touch (ensure these are not eaten).
Marzipan or fondant mushrooms: Optional, for a traditional log decoration.

Directions

I start by preheating the oven to 350°F and lining a rimmed baking sheet with parchment paper. I whisk the eggs and granulated sugar together until pale and thick, then mix in the vanilla extract.

I sift together the flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture until just combined. I spread the batter evenly into the prepared pan and bake until the cake springs back lightly when touched.

While the cake is warm, I carefully turn it out onto a clean kitchen towel dusted with cocoa powder. I roll the cake up gently with the towel and let it cool completely to help prevent cracking later.

For the buttercream, I beat the softened butter until smooth, then gradually mix in the powdered sugar, cocoa powder, vanilla extract, milk, and salt until light and fluffy.

Once the cake is cool, I unroll it carefully, spread an even layer of buttercream over the surface, and gently roll it back up without the towel. I place it seam-side down on a serving platter.

To make the ganache, I heat the heavy cream until just simmering, then pour it over the chopped dark chocolate and butter. I let it sit briefly before stirring until smooth and glossy.

I spread the ganache over the rolled cake, using a spatula or fork to create a bark-like texture. I finish by decorating with powdered sugar, holly, and marzipan mushrooms if desired.

Servings and Timing

I usually slice this Yule Log into about 8 servings. Prep time takes around 20 minutes, cook time is about 3 hours including cooling and assembly, and the total time comes out to roughly 4 hours.

Storage/Reheating

I store the Yule Log covered in the refrigerator for up to 3 days. Before serving, I like to let it sit at room temperature for about 20 minutes so the buttercream and ganache soften slightly.

FAQs

Can I make this Yule Log ahead of time?

I often make it a day in advance and decorate it shortly before serving.

Why did my cake crack when rolling?

I’ve found that rolling the cake while it’s still warm helps prevent cracking.

Can I freeze a Yule Log?

I freeze it without decorations, wrapped tightly, for up to one month.

What if I don’t have a jelly roll pan?

I use a rimmed baking sheet with similar dimensions for best results.

Can I use milk chocolate instead of dark chocolate?

I can, but I prefer dark chocolate because it balances the sweetness better.

How do I get the bark texture?

I drag a fork lightly through the ganache to create realistic lines.

Can I flavor the buttercream differently?

I sometimes add espresso powder or peppermint extract for variation.

Is this cake very sweet?

I find it well-balanced, especially with dark chocolate ganache.

Do I need special decorating tools?

I don’t use anything fancy, just a spatula and fork.

Can I skip the decorations?

I’ve served it plain with just ganache, and it still looks beautiful.

Conclusion

I love serving this classic Yule Log because it’s both a dessert and a centerpiece. I enjoy the process as much as the final result, and every slice feels festive, rich, and worth the effort.