Delicious and chocolatey Yule Log Recipe to celebrate the holidays. It’s a shallow cake that you spread with cream and then roll up and decorate.
The first time I was introduced to a yule log cake was in French class. Called a Buche de Noel in France, it’s a traditional Christmas cake made to resemble a yule log. A big traditional log put on the fire to burn at Christmas. The cake is rich and chocolatey and no doubt inspired by ancient European traditions surrounding the winter solstice. Now that I live in Britain, yule log cakes are more the norm at Christmas. In fact, my OH’s grandmother proudly makes one each year for the big day. They’re lovely served in the middle of a holiday table and each slice is an airy miracle of chocolate and cream.
Making one of these is a lot less complicated than you’d think but you do need to be gentle. Gentle with the mixing, gentle with the baking, and most importantly, gentle with the rolling. Once that’s done it’s a sturdy cake that transports well and will earn you oohs and ahhs of delight. For something different this year, try this simple yule log recipe and who knows, it may end up becoming your family’s tradition as well.
Traditional Yule Log Recipe
- 9X13 Jelly Roll Pan
- Electric mixer
- Rubber spatula
for the Sponge
- 1 Tbsp Butter to grease the pan
- ⅓ cup plain flour 67g
- ⅓ cup unsweetened cocoa powder 35g
- ¼ tsp fine salt
- 4 Eggs Separated into whites and yolks
- 1 tsp pure vanilla extract
- ¾ cup powdered (confectioners') sugar 120g
- 3 Tbsp additional powdered (confectioners') sugar 25g
- 1 cup double (heavy) cream 240ml
- 1 Tbsp sour cream 15ml
for the Chocolate Ganache
- ⅓ double (heavy) cream 240ml
- 3 oz High-quality dark chocolate 85g, as chips or broken into small pieces
- Preheat the oven to 350°F/175°C or 160°C if you have a convection oven
- Melt the butter and pour it into the jelly pan. Use a brush to coat it well, including the corners and pour the excess butter out into a dish. Next line the pan with baking paper and then brush the top of the paper with the remaining butter. Get every inch of it.
- Whisk the dry ingredients for the sponge together in a bowl. Set aside.
- Pour the yolks into your electric mixer's bowl. Add the vanilla and ¼ cup of the sugar and mix on medium speed for a few minutes or until pale yellow.
- Take your mixer's beaters off and rinse thoroughly. In a second bowl that will fit with your electric mixer, add the egg whites and begin beating at medium-high speed. When they begin forming peaks, add the remaining ½ cup of sugar a spoonful at a time. The peaks will look glossier after and the entire step only takes a few minutes.
- With a rubber spatula, gently fold the egg yolk mixture into the egg whites. Next, sprinkle over the dry ingredients and fold those in too. Mix until incorporated but don't over-mix. You want the air from the egg whites to stay in the batter.
- Pour the batter into the pan and smooth with your spatula. Bake for 8-10 minutes or until the cake springs back a little when touched. Take the cake out of the oven and cool.
- When cooled to room temperature, make the filling. Whip the cream, sour cream, and remaining three tablespoons of powdered sugar in the mixer until it forms stiff peaks.
- Spread this cream evenly over the top of the cake sponge, except for a couple of inches on one of the short sides.
- Rolling the cake is pretty easy at this point, don't worry. Begin from the short end that you did cover with cream and lift up the edge. Begin rolling it towards the other end, peeling off the paper as you go. If the cake cracks a little, don't worry since the roll will hold it in place. Roll all the way to the un-creamed side then lift the cake up and place it seam-side down on the serving dish.
- Time to make the chocolate ganache. Place the cream in a saucepan and bring to a boil. Take it off the heat, add the chocolate and let it sit together for five minutes. While it's sitting, place baking paper all around the cake and tuck it just under its edge. This helps with chocolate spillage.
- Stir the chocolate and cream together and then let it cool slightly. About ten minutes. Next, slowly pour it over the yule log so that the cake is covered. You'll see what I mean about the paper helping with the spillage here. Wait another five minutes before running a fork along the ganache to create tree bark texture.
- You can leave this cake at room temperature if you're planning on serving it the same day. If you're making it the day before, refrigerate it and take it out to come to room temperature before serving.
More Ideas to celebrate the Holidays
If you enjoyed this Yule Log cake recipe (and I think you will have!), check out these other ideas to help to you celebrate and enjoy the holidays. There’s nothing like handmade when it comes to a memorable and fun Christmas. Fill it with nature crafts, recipe ideas, outings, and unique ways mark the season. Tis the season!
- Creative ways to celebrate the Winter Solstice
- Create a foraged greenery Christmas Wreath
- Make Christmas Tree Bath Bombs
- Spiced Winter Wine with apples and cinnamon
- And even more ideas