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
- Spatula
- Cooling Rack
- Sharp Knife
- 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.
Nutrition
What To Serve With Christmas Yule Log?
hi there,
i’m Anne
A food blogger with a passion for creating vibrant, approachable recipes.
