Name: Classic Yule Log Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 large eggs, separated; ½ cup granulated sugar; ⅓ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 cup semisweet chocolate chips; ½ cup unsalted butter

Hey y'all! If you're searching for an impressive holiday dessert that's as delicious as it is beautiful, look no further than this Classic Yule Log Recipe. This festive French treat, also known as Bûche de Noël, combines airy chocolate sponge cake with velvety buttercream frosting for a show-stopping centerpiece that's perfect for Christmas, winter gatherings, or anytime you want to wow your guests. Ready to roll up some holiday magic? Let's get cooking!

Why You'll Love This Classic Yule Log Recipe

Light, fluffy cake rolled with creamy chocolate filling creates a mouthwatering texture.
It's an elegant dessert centerpiece that never fails to impress guests.
Surprisingly simple to make with step-by-step instructions.
Customizable flavors and decorations to suit any festive occasion.
Perfect for prepping ahead—ideal for stress-free holiday entertaining!

Ingredients for the Classic Yule Log Recipe

For the Chocolate Sponge Cake

4 large eggs, room temperature
½ cup (100g) granulated sugar
¼ cup (30g) unsweetened cocoa powder
⅓ cup (40g) all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Buttercream

1 cup (230g) unsalted butter, room temperature
2 cups (240g) powdered sugar
½ cup (45g) unsweetened cocoa powder
2 tablespoon heavy cream
1 teaspoon vanilla extract
Pinch of salt

For Decoration (optional)

Powdered sugar (to dust for snow effect)
Chocolate shavings or curls
Fresh berries or meringue mushrooms

How to Make the Classic Yule Log Recipe: Step-by-Step Directions

Step 1: Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs with an electric mixer for 5 minutes until thick and pale.
Gradually add granulated sugar and vanilla; beat until smooth.
In a separate bowl, sift together cocoa powder, flour, and salt. Gently fold dry ingredients into egg mixture until just combined—be careful not to overmix.
Pour the batter evenly into prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper. Roll up the cake (with the towel) from the short end; let it cool completely on a wire rack.

Step 3: Make the Chocolate Buttercream

Beat butter until light and fluffy (about 2-3 minutes).
Add powdered sugar and cocoa powder gradually; beat until well combined.
Mix in vanilla, salt, and heavy cream. Continue to beat until the frosting is smooth and spreadable. Adjust cream for desired consistency.

Step 4: Fill and Frost the Yule Log

Unroll the cooled cake and spread about half the buttercream over the surface.
Carefully re-roll the cake (without the towel) to form a log.
Trim the ends for a neat look and place seam side down on a platter.
Spread remaining buttercream over the outside. Use a fork or spatula to create a bark-like texture.

Step 5: Decorate

Dust with powdered sugar to mimic snow.
Add chocolate curls, berries, or meringue mushrooms for a festive touch.

For more on the art of rolling a sponge cake, check out this guide from King Arthur Baking.

Notes for the Classic Yule Log Recipe

It's crucial to roll the cake while warm to prevent cracking.
If cracks do form, don't worry—the buttercream will cover them beautifully.
For best results, use high-quality cocoa powder like those listed on Bon Appetit.

Variations on the Classic Yule Log Recipe

Mocha Yule Log: Add 1 tablespoon instant espresso powder to both the cake and buttercream for a coffee-infused twist.
Vanilla Cream Filling: Swap chocolate buttercream for vanilla or whipped cream cheese frosting.
Gluten-Free Yule Log: Use your favorite gluten-free flour blend for a celiac-friendly treat.

Required Equipment for the Classic Yule Log Recipe

10x15-inch jelly roll pan
Parchment paper
Electric mixer
Mixing bowls
Spatula
Wire rack
Clean kitchen towel

Storage Instructions for Classic Yule Log Recipe

Cover the Yule log loosely with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature for 20-30 minutes before serving for best texture and flavor.
This cake also freezes well—wrap tightly in plastic wrap and freeze for up to 1 month.

Serving Suggestions and Pairings for Classic Yule Log Recipe

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with hot coffee, spiced tea, or a silky dessert wine.
Garnish with fresh berries or festive holiday meringues.

Pro Tips for the Best Classic Yule Log Recipe

Be gentle when folding dry ingredients into the egg mixture to keep the sponge airy.
Chill your mixing bowl and beaters beforehand for the fluffiest buttercream.
Visit Serious Eats' Yule Log guide for expert decorating inspiration!