There’s something purely magical about a Christmas Yule Log — rich chocolate sponge, luscious cream filling, and a hint of cocoa dusted like winter snow.
This festive treat, inspired by the ancient tradition of burning a “Yule log” for warmth and good fortune, has become a holiday dessert centerpiece.
Unlike typical cakes, a yule log brings a wow factor with its rolled, wood-like appearance and enchanting flavors. It’s one of those show-stoppers that’s as fun to make as it is satisfying to serve, blending rustic charm with elegance.
For those looking to create the perfect holiday dessert, a yule log is surprisingly light, thanks to the whipped cream filling and airy sponge texture, making it the perfect follow-up to a hearty Christmas dinner.
And, with its popularity on the rise, there’s never been a better time to try this classic French dessert. Each slice combines a soft, creamy, and slightly spongy texture with a smooth, bittersweet chocolate coating, delighting chocolate lovers and tradition-seekers alike.
Why I Love This Recipe (And You Will Too):
- Easy to Personalize: I like adding a touch of espresso powder to the chocolate ganache—it gives the cake a cozy, rich aroma that coffee lovers will appreciate.
- Perfect for Sharing: Yule logs make an impressive centerpiece that’s easy to slice and share, bringing people together around the table.
- Lighter Than It Looks: Though indulgent, this cake isn’t overly rich, so it won’t feel too heavy after a holiday meal.
- Fun to Decorate: Rolling the cake and creating a “bark” effect with a fork is surprisingly simple and fun, even for beginner bakers!
Christmas Yule Log Recipe
Equipment
- Parchment Paper
- Mixing Bowls
- Spatula
- Cooling Rack
- Sharp Knife
- Whisk
- Pastry Brush
Ingredients
Sugared Cranberries & Rosemary
- 1 cup 100g fresh cranberries (do not use frozen)
- 4 –5 rosemary sprigs
- 3/4 cup 180ml water
- 1 and 1/4 cups 250g granulated sugar, divided
Cake
- 1 and 1/3 cups 157g cake flour
- 1 teaspoon baking powder
- 2 Tablespoons 10g unsweetened natural or dutch-process cocoa powder
- 1/2 teaspoon salt
- 6 large eggs separated and at room temperature
- 1 cup 200g granulated sugar, divided
- 2 Tablespoons 30ml vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
For Rolling
- 3 Tablespoons 15g unsweetened natural or dutch-process cocoa powder
- 1 large egg white at room temperature
- Meringue Mushrooms
- less than 1/8 teaspoon cream of tartar about 1/16 teaspoon
- pinch salt
- 2 Tablespoons 25g granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder optional for dusting
- 1 ounces 28g semi-sweet chocolate, finely chopped
Cocoa Hazelnut Whipped Cream
- 1 and 1/2 cups 360ml cold heavy cream
- 2 Tablespoons 30ml Frangelico liqueur
- 1/4 cup 30g confectioners’ sugar
- 1 Tablespoon 5g unsweetened natural or dutch-process cocoa powder
- 1/2 cup 60g finely chopped hazelnuts (optional)
Ganache Topping
- 6 ounces 170g semi-sweet chocolate, finely chopped
- 3/4 cup 180ml heavy cream
Instructions
- Preheat the oven to 350°F and line a 17×12 inch jelly roll pan with parchment paper, ensuring it sticks up at least an inch above the sides.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, whisk the egg yolks and sugar until well combined. Add sour cream, melted butter, and vanilla, then whisk again.
- Gently fold the dry ingredients into the wet ingredients until well combined.
- In a separate bowl, whip egg whites on high until stiff peaks form.
- Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites.
- Spread the batter evenly into the pan and bake for 10-12 minutes, until the cake springs back and a toothpick comes out clean.
- After baking, lift the cake out of the pan using the parchment paper, roll it up while still warm, and let it cool completely.
