Classic Yule Log Recipe
If you’re searching for a showstopping holiday centerpiece that’s as delicious as it is beautiful, look no further than this Classic Yule Log Recipe. An enchanting French-inspired dessert, this chocolate sponge cake rolls up with luscious whipped cream and gets finished with a glossy chocolate ganache that looks just like wintery bark. Every bite is a balance of airy cake, creamy filling, and rich chocolate—making it the perfect way to celebrate the season in style.
Ingredients You’ll Need
One of the magical things about this Classic Yule Log Recipe is how it transforms simple, staple ingredients into a spectacular dessert. Each component, from the eggs to the chocolate, plays a crucial role in achieving the iconic taste, texture, and festive look.
- Eggs: Whipping the eggs and sugar together creates the light, spongy base that lets the cake roll without cracking.
- Granulated sugar: Sweetens the cake and helps the eggs whip to a pale, fluffy volume.
- All-purpose flour: Just enough to give the cake structure without making it dense.
- Unsweetened cocoa powder: Delivers that deep, chocolatey flavor essential to a traditional bûche de Noël.
- Baking powder: A small lift ensures the cake stays soft and easy to roll.
- Salt: Balances the sweetness and enhances the cocoa flavor.
- Vanilla extract: Adds warmth and rounds out the cake and filling flavors.
- Heavy cream (for filling and ganache): Whipped for a dreamy filling and warmed for a silky ganache topping.
- Powdered sugar: Sweetens the whipped cream and helps keep it light.
- Semisweet chocolate: The heart of the ganache—choose a good-quality bar for the richest result.
- Optional decorations: Powdered sugar for snow, sugared cranberries, and rosemary for an extra festive touch.
How to Make Classic Yule Log Recipe
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. This not only ensures easy removal, but also helps achieve that perfectly even cake layer essential for rolling. A little preparation now makes everything easier later!
Step 2: Whip the Eggs and Sugar
In a large bowl, use an electric mixer on high speed to beat the eggs and granulated sugar for a full five minutes, until the mixture is pale, thick, and nearly triples in volume. This step is crucial because the air you whip in now gives your cake its signature light, flexible texture.
Step 3: Incorporate Vanilla and Dry Ingredients
Add the vanilla extract to your whipped eggs and sugar. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture with a spatula, stopping as soon as the batter is just combined. Overmixing can deflate your cake, so go gently for the best results.
Step 4: Bake the Cake
Pour the batter into your prepared pan and spread it evenly with an offset spatula. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Keep a close eye here—overbaking will make the cake dry and harder to roll.
Step 5: Roll the Cake While Warm
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment, then roll the cake up tightly in the towel, starting at the short end. This step helps the cake hold its shape later, without cracking. Let it cool completely in the roll.
Step 6: Make the Whipped Cream Filling
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream layer is what makes each bite so light and dreamy! For a twist, try mixing in a splash of liqueur or coffee, or even swap in mascarpone for extra richness.
Step 7: Fill and Re-roll the Cake
Once the cake is completely cool, gently unroll it and spread the whipped cream evenly over the surface. Carefully roll it back up (without the towel this time), using steady hands to keep the cream inside. Place the rolled cake seam-side down on a serving platter.
Step 8: Prepare the Chocolate Ganache
To make the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semisweet chocolate and let it sit for two minutes. Stir until completely smooth and glossy, then let it cool slightly so it thickens just enough to spread.
Step 9: Decorate with Ganache and Garnishes
Spread the ganache over the rolled cake, using a fork or spatula to create a bark-like texture. Chill the cake for at least an hour to set the flavors and make slicing easier. Finish with a dusting of powdered sugar and any festive decorations you love—think sugared cranberries or rosemary sprigs for a winter forest vibe.
How to Serve Classic Yule Log Recipe
Garnishes
This Classic Yule Log Recipe shines brightest when dressed up with thoughtful garnishes. A generous dusting of powdered sugar mimics fresh snow, while sugared cranberries and rosemary sprigs add a pop of color and holiday spirit. You can even add chocolate curls or edible gold for a truly luxurious finish.
Side Dishes
Though the yule log is a star on its own, serve it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra indulgence. For a warming touch, pair slices with hot cocoa, mulled wine, or a festive coffee drink during your holiday feast.
Creative Ways to Present
Slice the cake on a rustic wooden board, or arrange it on a platter with pinecones and evergreen branches for a woodland effect. Individual slices can be plated with a sprinkle of crushed peppermint or chocolate shavings, bringing a bit of whimsy to each serving. If you’re feeling fancy, use a piping bag to add decorative swirls of whipped cream or meringue mushrooms around the log.
Make Ahead and Storage
Storing Leftovers
If you have leftover Classic Yule Log Recipe, simply cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, making it perfect for enjoying throughout the holiday weekend.
Freezing
This cake freezes beautifully! After adding the ganache, wrap the log tightly in plastic wrap and then in foil. Store in the freezer for up to one month. Thaw overnight in the refrigerator before serving, and add any fresh garnishes right before bringing it to the table.
Reheating
The Classic Yule Log Recipe is best enjoyed chilled or at cool room temperature, so reheating isn’t necessary. If the cake has been frozen, let it thaw slowly in the fridge for the best texture and flavor. Avoid microwaving, as it can melt the ganache and make the filling lose its airy texture.
FAQs
Can I make the Classic Yule Log Recipe gluten-free?
Absolutely! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure to check that your baking powder and other ingredients are gluten-free as well for best results.
Why did my cake crack when rolling?
The most common reason for cracking is overbaking, which dries out the sponge. Rolling the cake while it’s still warm and pliable helps prevent cracks, so don’t wait too long after it comes out of the oven. A generous dusting of powdered sugar on the towel also prevents sticking.
Can I make the Classic Yule Log Recipe ahead of time?
Yes, it’s a fantastic make-ahead dessert! Prepare the cake up to a day in advance and keep it refrigerated. You can also make the cake and filling a day ahead, then add the ganache and decorations the day you plan to serve.
What other fillings can I use?
Get creative! Try chocolate whipped cream, mascarpone with a splash of espresso, or even a layer of fruit preserves for a tart contrast. The classic whipped cream is always a crowd-pleaser, but feel free to customize for your family’s taste.
Do I need special equipment to make the Classic Yule Log Recipe?
Not at all! You just need a 10×15-inch jelly roll pan, parchment paper, a clean kitchen towel, and a hand or stand mixer. An offset spatula and sturdy whisk also come in handy for spreading and mixing, but they aren’t strictly required.
Final Thoughts
There’s something magical about bringing a Classic Yule Log Recipe to the table—everyone’s eyes light up, and each bite brings holiday cheer. Whether it’s your first time making this festive dessert or it’s a beloved tradition, I hope you find as much joy in the process as in the eating. Happy baking!
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Classic Yule Log Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Classic Yule Log recipe features a light and airy chocolate sponge cake rolled with a smooth whipped cream filling, topped with a rich chocolate ganache that mimics the texture of tree bark. Perfect for holiday celebrations, this traditional French Bûche de Noël is as delicious as it is festive.
Ingredients
For the Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
Optional Decorations
- Powdered sugar, for dusting
- Sugared cranberries
- Rosemary sprigs
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Make the cake batter: In a large bowl, beat the eggs and granulated sugar on high speed with an electric mixer for about 5 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract and mix briefly.
- Sift and fold dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture using a spatula just until combined, taking care not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and spread it smoothly. Bake for 10 to 12 minutes or until the cake springs back when lightly touched.
- Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up in the towel starting from the short end. This helps set the rolled shape. Let the cake cool completely while rolled.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a light and fluffy filling.
- Fill and re-roll the cake: Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface. Then roll the cake up again without the towel, sealing the edges as best as possible.
- Make the ganache: Heat the heavy cream in a saucepan until just simmering (do not boil). Pour the hot cream over the chopped semisweet chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy.
- Decorate the yule log: Allow the ganache to cool slightly but remain pourable, then spread it over the rolled cake to mimic tree bark. Use a fork or spatula to create bark-like textures. Chill the yule log in the refrigerator for at least 1 hour to set.
- Final touches: Before serving, dust lightly with powdered sugar and decorate with sugared cranberries and rosemary sprigs for a festive presentation.
Notes
- The cake can be prepared a day ahead and stored covered in the refrigerator to enhance flavor.
- For a richer and creamier filling, substitute whipped cream with mascarpone cheese.
- Adding a splash of coffee or liqueur to the whipped cream filling can add a delightful festive twist.
- Be gentle folding the dry ingredients to maintain the airy texture of the sponge.
- Ensure the ganache is not too hot when spreading to prevent melting the cake layers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 90mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
