Name: Classic Yule Log Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 4 large eggs, separated; ¾ cup granulated sugar; ½ cup all-purpose flour; ¼ cup cocoa powder; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ½ cups heavy whipping cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 8 ounces semisweet chocolate, chopped; ¾ cup heavy cream; 1 tablespoon unsalted butter

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Classic Yule Log Recipe: A Festive Chocolate Masterpiece for the Holidays 🎄🍫✨

1. Introduction

The Classic Yule Log, or “Bûche de Noël,” is more than just a dessert – it’s a centuries-old tradition that brings warmth and joy to holiday celebrations across the world. Originating in France, this stunning dessert features a light-as-air chocolate sponge cake rolled with luxurious cream filling and decorated to resemble an actual wooden log. While it looks impressive, our Classic Yule Log recipe breaks down the process into simple, foolproof steps that even beginner bakers can master.

Looking for more holiday baking inspiration? Check out our collection of festive dessert recipes that will make your celebrations extra special.

Finished Classic Yule Log with chocolate ganache and festive decorations.

What makes this Classic Yule Log recipe truly special is the perfect balance of textures – the moist chocolate sponge, the velvety cream filling, and the rich chocolate ganache exterior that mimics tree bark. Whether you’re continuing a family tradition or starting a new one, this dessert is guaranteed to become the centerpiece of your holiday table. For an alternative holiday treat, our White Chocolate Cranberry Pecan Clusters make a wonderful accompaniment.

2. Ingredients

For the chocolate sponge cake (the foundation of any great Classic Yule Log):

4 large eggs, separated (room temperature eggs whip better)

¾ cup granulated sugar (divided for yolks and whites)
½ cup all-purpose flour (sifted for lightness)
¼ cup high-quality cocoa powder (Dutch-processed recommended)

1 teaspoon pure vanilla extract (or try almond for variation)
¼ teaspoon fine sea salt (enhances chocolate flavor)

For the luscious filling (the heart of your Classic Yule Log):

1 ½ cups heavy whipping cream (cold for best whipping)
3 tablespoons powdered sugar (adjust to taste)
1 teaspoon vanilla bean paste (for those beautiful specks)

For the decadent chocolate ganache (that perfect bark-like finish):

8 ounces semisweet chocolate (60-70% cacao works best)
¾ cup heavy cream (heated to just below boiling)

1 tablespoon unsalted butter (for extra shine)

Looking for more chocolatey treats? Our Millionaire Brownies offer another rich dessert option.

3. Equipment Needed

10×15-inch jelly roll pan (essential for the perfect roll)

Parchment paper (prevents sticking)
Stand mixer or hand mixer (for perfect egg whites)
Sifter (for lump-free dry ingredients)

Rubber spatula (gentle folding is key)
Clean kitchen towel (lightly dusted with cocoa)
Offset spatula (for smooth ganache application)

Pastry brush (optional, for smoothing)
Piping bag (optional, for decorative touches)

4. Step-by-Step Instructions

Step 1: Prepare the Chocolate Sponge Cake

Begin by preheating your oven to 375°F (190°C) – an accurate oven temperature is crucial for the perfect sponge. Line your jelly roll pan with parchment paper, leaving about 1-inch overhang on all sides for easy removal. The parchment should be smooth with no wrinkles to prevent uneven baking.

Sift together the flour, cocoa powder, and salt in a medium bowl – this aerates the dry ingredients and prevents lumps. For an extra flavor boost, you might consider adding a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Dry ingredients for Classic Yule Log sifted in a mixing bowl.

In the bowl of your stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg yolks with ½ cup of sugar on medium-high speed until the mixture becomes pale yellow, thick, and forms ribbons when the whisk is lifted – this should take about 3-4 minutes. The ribbon stage is crucial for structure. Beat in the vanilla extract until just combined.

In another impeccably clean bowl (any grease will prevent proper whipping), beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup sugar, about 1 tablespoon at a time, then increase speed to high and beat until stiff, glossy peaks form. The whites should hold their shape when the whisk is lifted.

Step 2: Combine the Batter

Now comes the delicate part – folding. Add about one-third of the sifted dry ingredients to the yolk mixture and gently fold using a large rubber spatula. The folding motion should be slow and deliberate – scrape along the bottom of the bowl, then fold over the top, rotating the bowl as you go. Repeat with the remaining dry ingredients in two more additions, being careful not to overmix.

Next, take about one-third of the beaten egg whites and stir it vigorously into the batter to lighten it. Then, gently fold in the remaining whites in two additions. The goal is to maintain as much air as possible while achieving a homogeneous batter. The final mixture should be light, airy, and chocolate-colored with no streaks of white.

Eggs and vanilla being mixed into batter for Classic Yule Log.

Step 3: Bake and Roll the Cake

Pour the batter into the prepared pan and use an offset spatula to spread it evenly into all corners. The layer should be about ¼-inch thick. Give the pan a gentle tap on the counter to release any large air bubbles.

Bake for 10-12 minutes – the cake is done when it springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. Overbaking will make the cake dry and prone to cracking when rolled.

Chocolate sponge batter spread on baking sheet for Classic Yule Log.

While the cake bakes, prepare your rolling station: Lay out a clean kitchen towel (lint-free is best) and dust it generously with cocoa powder (this prevents sticking better than flour). As soon as the cake comes out of the oven, run a knife around the edges to loosen, then invert it onto the prepared towel. Carefully peel off the parchment paper – work quickly but carefully as the cake is fragile when hot.

Starting from one short end, use the towel to help roll the cake up jelly-roll style. The heat and steam will help set the rolled shape. Let the rolled cake cool completely on a wire rack, seam side down, for about 1 hour. This “pre-rolling” step is what gives the Classic Yule Log its characteristic spiral shape.

Step 4: Fill and Decorate

For the filling, chill your mixing bowl and beaters for 15 minutes (cold equipment helps the cream whip better). Pour the cold heavy cream into the bowl and beat on medium speed until it begins to thicken. Add the powdered sugar and vanilla, then increase speed to high and beat until stiff peaks form. Be careful not to overbeat or you’ll get butter!

Gently unroll the cooled cake – it may retain some of its curled shape, which is fine. Spread the whipped cream evenly over the surface, leaving about a ½-inch border on all sides (the filling will spread when rolled). For extra flavor, you could sprinkle some crushed holiday candy over the cream.

Rolled chocolate sponge cake cooling for Classic Yule Log.

Using the towel to help guide you, carefully re-roll the cake, this time without the towel inside. Place the rolled cake seam-side down on a serving platter or baking sheet. If any cracks form, don’t worry – the ganache will cover them!

For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to steam and small bubbles form around the edges (about 180°F). Pour the hot cream over the chocolate and let stand for 2 minutes to allow the chocolate to melt. Then stir gently with a rubber spatula, starting from the center and working outward, until smooth and glossy. Stir in the butter until fully incorporated.

Let the ganache cool for about 10-15 minutes until it thickens slightly but is still pourable. Pour over the log, using an offset spatula to spread it evenly over the top and sides. For the classic bark texture, drag the tines of a fork lengthwise along the ganache before it sets completely. For more detailed bark texture, check out this expert decorating guide.

5. Tips for Success

Egg temperature matters: Room temperature eggs whip to greater volume than cold eggs. Separate them while cold (easier), then let sit for 30 minutes.

Fold gently: Overmixing deflates the batter, leading to a dense cake. Stop as soon as no white streaks remain.
Roll while warm: The cake is most pliable right out of the oven. If it cracks while rolling, don’t panic – the ganache will cover minor imperfections.
Chill before decorating: Refrigerate the filled log for at least 30 minutes before applying ganache for cleaner lines.

Ganache consistency: If it becomes too thick, gently reheat in 5-second bursts in the microwave. Too thin? Let stand longer.
Creative decorations: Add meringue mushrooms, sugared cranberries, or edible gold leaf for extra holiday flair.

For more baking tips and tricks, explore our baking guides that cover everything from cookies to cakes.

6. Variations

While the Classic Yule Log recipe is perfect as is, here are some delicious variations to try:

Coffee Yule Log: Add 1 tablespoon instant espresso powder to the dry ingredients for a mocha twist
Peppermint Yule Log: Add ½ teaspoon peppermint extract to the filling and garnish with crushed candy canes

Nutty Yule Log: Spread a thin layer of Nutella under the whipped cream filling
Berry Yule Log: Add a layer of raspberry jam before the whipped cream
White Chocolate Yule Log: Use white chocolate ganache and decorate with edible gold dust

Eggnog Yule Log: Add nutmeg and rum extract to the filling

If you enjoy creative variations, you’ll love our Lucky Charms Ice Cream Sundae for a playful dessert option.

7. Serving Suggestions

This Classic Yule Log recipe serves 8-10 people generously. For an unforgettable presentation:

Dust with powdered sugar “snow” just before serving
Create woodland mushrooms from meringue or marzipan
Garnish with fresh rosemary sprigs (resemble pine needles)

Add edible gold leaf accents for luxury
Serve with a scoop of vanilla bean ice cream or cinnamon-spiced accompaniments
Pair with coffee, hot chocolate, or dessert wine

Slice at a slight angle to show off the spiral
Use a cake stand with holiday decorations

8. Storage Instructions

To keep your Classic Yule Log fresh:

Refrigerator: Store covered in the refrigerator for up to 3 days. The flavors actually improve after 24 hours.
Freezing: Freeze the unfilled, unrolled cake for up to 1 month. Thaw in refrigerator before filling.
Ganache-covered log: Can be frozen for up to 2 weeks. Wrap tightly in plastic, then foil.

Serving temperature: Remove from refrigerator 30 minutes before serving for best texture.
Leftover slices: Store between layers of parchment in an airtight container.

For more make-ahead dessert ideas, try our Butterbeer Cookies that also store beautifully.

9. Conclusion

This Classic Yule Log recipe represents more than just a dessert – it’s a celebration of holiday traditions, a centerpiece that sparks joy, and a delicious way to create lasting memories. While it may seem intimidating at first glance, our detailed instructions break down each step to make this French classic accessible to home bakers of all levels.

Remember that perfection isn’t the goal – the charm of a homemade Classic Yule Log lies in its rustic beauty and the love put into its creation. Even if your first attempt isn’t picture-perfect, it will still taste absolutely divine. The rich chocolate flavors, light sponge texture, and creamy filling create a harmonious balance that’s sure to impress your family and guests.

We hope this Classic Yule Log recipe becomes part of your holiday traditions for years to come. For more festive baking ideas, explore our holiday recipe collection full of sweet treats. Happy baking and joyous holidays from all of us at Sweet Wonders!