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Classic Yule Log Recipe

Classic Yule Log Recipe
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★★★★★

5.1 from 23 reviews

This Classic Yule Log recipe features a light chocolate sponge cake rolled with a fluffy whipped cream filling, then coated in a rich chocolate buttercream frosting textured to resemble bark. Perfectly decorated with fresh cranberries, edible mushrooms, and festive greenery, this traditional Christmas dessert brings warmth and elegance to holiday celebrations.

Ingredients

Scale

Sponge Cake

  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder (shop cocoa powder)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Filling

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon milk or cream
  • 1 teaspoon vanilla extract

Decoration

  • Fresh cranberries
  • Edible mushrooms or meringue mushroom kit
  • Edible glitter or powdered sugar (for snow effect)
  • Fresh sprigs of rosemary or evergreen

Instructions

  1. Prepare the Sponge Cake: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat egg whites in a clean bowl until soft peaks form, gradually adding 1/4 cup sugar until stiff peaks form. In another bowl, beat egg yolks with remaining 1/4 cup sugar until pale and thick, then stir in vanilla extract. Sift together flour, cocoa powder, baking powder, and salt, and gently fold into the yolk mixture. Carefully fold in the beaten egg whites to avoid deflating the batter. Pour into the prepared pan and spread evenly. Bake for 10-12 minutes until the cake springs back to touch. Immediately roll the hot cake in a kitchen towel dusted with powdered sugar and let cool completely.
  2. Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. This whipped cream will be the luscious filling for the cake.
  3. Roll the Cake: Once cooled, gently unroll the cake and spread the whipped cream filling evenly across the surface. Roll the cake tightly again, then wrap it in plastic wrap and chill for 1 hour to set.
  4. Make the Chocolate Buttercream: Beat softened butter, powdered sugar, cocoa powder, milk or cream, and vanilla extract until light and fluffy. This frosting will coat the exterior of the Yule Log.
  5. Assemble the Yule Log: Remove the chilled cake from plastic wrap and place it on a serving platter. Spread the chocolate buttercream evenly over the entire cake. Using a fork or spatula, create bark-like lines in the frosting to mimic a tree trunk texture.
  6. Final Touch: Decorate the log with fresh cranberries, edible mushrooms or meringue mushrooms, and sprigs of rosemary or evergreen for a festive look. Dust the Yule Log with powdered sugar or edible glitter to resemble freshly fallen snow. Serve on a rustic wooden board for an elegant presentation.

Notes

  • Be sure to roll the hot sponge cake carefully to prevent cracking; the kitchen towel helps with this.
  • Chilling the rolled cake before frosting makes it easier to handle and reduces frosting mess.
  • Use high-quality cocoa powder for a richer chocolate flavor throughout the cake and frosting.
  • Edible mushrooms can be made using a meringue mushroom kit for a realistic look or replaced with pinecones for rustic decoration.
  • For added flavor, you can brush the cake with a light syrup made from sugar and water before adding the whipped cream.

Nutrition

Keywords: Yule Log, Bûche de Noël, Christmas dessert, chocolate sponge cake, holiday recipe

Find it online: https://freshrecipehub.com/classic-yule-log-recipe/