Christmas Dessert Idea Classic Yule Log Recipe

There’s something utterly magical about a Yule Log (or Bûche de Noël). It’s more than a dessert—it’s a showstopping centerpiece for your holiday table. This recipe combines light sponge cake, luscious chocolate buttercream, and a sprinkle of holiday tradition for a festive treat that’s as fun to make as it is to eat. Plus, decorating it to look like an enchanted forest log? Talk about holiday vibes!

If you’ve been searching for a dessert that’s both impressive and delicious, this Classic Yule Log is here to make your holiday extra merry!

Why You’ll Love This Recipe

• It’s a stunning holiday dessert centerpiece that’s sure to wow your family and guests.
• Surprisingly light and not overly sweet—a balance of flavors that’s just right.
• Customizable! You can get creative with the decorations.
• Perfect for making holiday memories in the kitchen with loved ones.

Ingredients Breakdown

Essentials:

• Eggs: The foundation of a fluffy sponge cake. Room temperature eggs whip up better!
• All-purpose flour: Light and airy to perfectly support the egg mixture.
• Sugar: Adds sweetness and helps stabilize the whipped eggs.
• Cocoa powder: Go for high-quality unsweetened cocoa for a rich, chocolatey flavor.
• Heavy cream: Necessary for the luscious filling and rolling that signature swirl.
• Butter and powdered sugar: The creamy duo that creates the best buttercream.
• Dark chocolate: For that bold, chocolate flavor that takes the buttercream to next-level indulgence.

Pro Tip: For the best flavor, sift the cocoa powder before using it to Avoid lumps and boost the richness in the batter.

Step-by-Step Instructions

Let’s make the magic happen!

1. Prepare the Sponge Cake

Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease it lightly to avoid sticking. In a mixing bowl, beat eggs and sugar together until fluffy and pale yellow. Sift in flour and cocoa powder, then gently fold until just combined. Pour the batter into the pan and spread evenly.

Bake for 10–12 minutes, or until the sponge springs back when lightly pressed. Turn the cake onto a clean kitchen towel dusted with powdered sugar and carefully roll it up with the towel. Let it cool completely in the rolled shape.

2. Make the Buttercream

Melt the dark chocolate and let it cool slightly. Beat softened butter and powdered sugar together until smooth and creamy, then mix in the melted chocolate. It should be silky and spreadable!

3. Assemble the Yule Log

Unroll the cooled cake and spread a thin layer of buttercream over the surface. Re-roll the cake without the towel, wrapping it into that classic swirl. Transfer it to a serving plate.

4. Decorate

Spread the remaining buttercream over the outside of the log, creating a bark-like texture with the back of a spoon or a fork. Add festive decorations like dusted powdered sugar to mimic snow, holly leaves, or sugared cranberries for that extra holiday touch.

Chef’s Tips and Tricks

• Prevent Cracks: Rolling up the cake while it’s warm helps prevent cracks later. Be gentle as you roll!
• Chill for Clean Slices: Refrigerate your log for about 30 minutes before slicing for picture-perfect pieces.

Recipe Variations and Serving Suggestions

Customize the filling with flavors like espresso buttercream, hazelnut spread, or even whipped cream spiked with orange zest. Pair it with a holiday drink like mulled wine or peppermint hot cocoa for the ultimate festive treat.

FAQs

Can I make this ahead of time?

Absolutely! You can prepare the Yule Log a day in advance and store it in the refrigerator. Bring it to room temperature before serving for the best flavor and texture.

Can I freeze it?

Yes! Wrap it tightly in plastic wrap and freeze for up to two weeks. Thaw gently in the fridge overnight.

What if I don’t own a jelly roll pan?

No problem! Use a rimmed baking sheet of a similar size, but be sure to spread the batter evenly to avoid uneven baking.