If you’re dreaming of a festive dessert that captures the warmth and joy of the holidays, this Classic Christmas Yule Log Recipe is pure magic on a plate. It’s a beautifully rolled chocolate sponge cake filled with luscious whipped cream and topped with rich ganache, perfectly embodying the spirit of Christmas. Whether you’re hosting a holiday gathering or treating yourself to something special, this yule log will bring smiles and sweet nostalgia to everyone lucky enough to enjoy it.
Ingredients You’ll Need
The beauty of this Classic Christmas Yule Log Recipe lies in its simplicity and how every ingredient plays an essential role. Each one enhances the taste, texture, or color to make the final dessert nothing short of spectacular.
- 1 cup all-purpose flour: Provides the delicate structure that gives the cake its light, spongy texture.
- 1/4 cup cocoa powder: Adds just the right amount of chocolatey depth and rich color.
- 1 tsp baking powder: Helps the cake rise softly, ensuring a tender crumb that’s easy to roll.
- 4 eggs: The secret to a fluffy, airy sponge that bounces back when you touch it.
- 1 cup granulated sugar: Sweetens the batter and helps create that lovely golden sheen.
- 1/2 tsp vanilla extract: Brings a warm, fragrant note that complements the chocolate beautifully.
- 1 cup heavy cream: Whipped to clouds, it’s the perfect creamy filling to balance the delicate cake.
- 1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream for a silky finish.
- Chocolate ganache: The decadent topping that transforms this cake into a festive centerpiece.
How to Make Classic Christmas Yule Log Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by heating your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper—this ensures your cake won’t stick and rolls easily. Next, whisk together the flour, cocoa powder, and baking powder in one bowl; these dry ingredients lay the foundation for a perfectly textured sponge.
Step 2: Beat Eggs and Sugar
In a separate bowl, beat your eggs and granulated sugar vigorously until thick and pale. This step is crucial because it incorporates air into the batter, giving your cake that signature lighter-than-air feel. Fold in the vanilla extract here to infuse a subtle aromatic sweetness.
Step 3: Fold Dry Ingredients into Wet Mixture
Gently fold the dry mix into the egg-sugar batter. Take care to preserve as much of the air bubbles as possible by folding instead of stirring. This gentle technique keeps the cake light and spongy, ready to roll without cracking.
Step 4: Bake and Shape the Cake
Pour the batter evenly into your prepared pan. Bake for 10-12 minutes or until the cake springs back when touched lightly. While it’s hot, carefully roll the cake inside a clean kitchen towel—the trick to shaping the log without breaking. Set aside to cool completely before unrolling.
Step 5: Whip the Cream and Fill
Whip the heavy cream with powdered sugar until soft peaks form—a perfect fluffy filling that’s just sweet enough to complement the chocolate sponge without overpowering it. Spread this luscious cream evenly over your unrolled cake.
Step 6: Roll, Top, and Chill
Re-roll the cake gently with the cream inside, then slather the outside with your glossy chocolate ganache. This last layer adds a stunning, festive finish and helps keep everything moist inside. Refrigerate the yule log for a few hours so it sets beautifully before serving.
How to Serve Classic Christmas Yule Log Recipe
Garnishes
Decorate your yule log with a sprinkle of powdered sugar to mimic snow or fresh holly sprigs for a truly Christmas look. A few chocolate shavings or edible gold stars can also elevate the presentation, making it irresistible and perfectly festive.
Side Dishes
This dessert shines on its own but pairs wonderfully with a scoop of vanilla ice cream, a dollop of berry compote, or even a rich espresso to balance out the sweetness. These sides add texture diversity and flavor contrast that guests will appreciate.
Creative Ways to Present
Try serving your Classic Christmas Yule Log Recipe on a rustic wooden board for a cozy holiday vibe or on a glass platter with twinkling fairy lights underneath for a magical centerpiece. You can also slice it into smaller portions and dust each piece with cocoa powder for individual festive treats.
Make Ahead and Storage
Storing Leftovers
Your yule log will keep beautifully in the refrigerator for up to three days. Wrap it tightly in plastic wrap to preserve moisture and prevent the ganache from drying out. This makes it a stress-free dessert to prepare ahead of your holiday celebrations.
Freezing
To freeze, wrap the whole yule log securely in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to a month. When ready to indulge, thaw it overnight in the fridge to keep that creamy center perfectly intact.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t necessary. However, if you prefer your ganache a bit softer, simply let the yule log sit at room temperature for 10-15 minutes before slicing and serving.
FAQs
Can I make the cake ahead of time?
Absolutely! The sponge cake can be baked a day ahead and stored wrapped in plastic wrap at room temperature. Just assemble the yule log the next day for the best texture and freshness.
What if I don’t have heavy cream?
If heavy cream isn’t available, full-fat coconut cream whipped can be a great dairy-free alternative. It adds a slight coconut flavor but still whips up into a fluffy, stable filling.
How do I prevent cracks when rolling the cake?
Rolling the cake while it’s still warm and using a damp kitchen towel to roll it gently are key tips to avoid cracking. This helps the sponge hold its shape as it cools.
Can I use other fillings besides whipped cream?
Definitely! You can try mascarpone cheese whipped with powdered sugar, chocolate mousse, or even a fruit jam to switch things up while still honoring the Classic Christmas Yule Log Recipe’s festive spirit.
Is this recipe suitable for beginners?
Yes, this Classic Christmas Yule Log Recipe is simple enough for anyone to try, even if you’re new to baking. The steps are straightforward, and the result is incredibly rewarding, making it a perfect festive bake for all skill levels.
Final Thoughts
This Classic Christmas Yule Log Recipe is more than just a dessert; it’s a joyous tradition wrapped up in chocolate and cream. Whether you’re baking for family, friends, or to treat yourself, it’s a splendid way to celebrate the season with something sweet, comforting, and utterly delicious. So roll up your sleeves and give it a go — your holiday table deserves this showstopper!
Print
Classic Christmas Yule Log Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Classic Christmas Yule Log is a festive and elegant dessert perfect for the holiday season. It features a soft cocoa sponge cake rolled with whipped cream and topped with rich chocolate ganache, creating a traditional and visually stunning centerpiece for your Christmas table.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
Wet Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
Topping
- Chocolate ganache for topping (about 1 cup)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a jelly roll pan thoroughly and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together or whisk the all-purpose flour, cocoa powder, and baking powder ensuring they are well combined for an even batter texture.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is thick, pale, and fluffy. Add the vanilla extract and mix to incorporate.
- Combine Ingredients: Gently fold the dry ingredients into the egg mixture using a spatula. Do this carefully to maintain the airiness of the batter and avoid deflating it.
- Bake the Sponge: Pour the prepared batter evenly into the lined jelly roll pan and spread it to fill the pan. Bake in the preheated oven for 10 to 12 minutes or until the sponge springs back when lightly touched.
- Shape the Cake: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar or cocoa powder. Roll the cake up in the towel starting from a short edge to form a log shape. Allow to cool completely while rolled to set the shape.
- Prepare the Filling: Whip the heavy cream and powdered sugar together until stiff peaks form. This will be the creamy filling for the Yule Log.
- Fill and Roll: Carefully unroll the cooled sponge cake and evenly spread the whipped cream filling over the surface. Roll the cake back up gently, this time without the towel, into the Yule Log shape.
- Apply Ganache and Chill: Cover the entire rolled cake with chocolate ganache, smoothing it with a spatula. Refrigerate the Yule Log for at least 1 hour before serving to allow the ganache to set and flavors to meld.
Notes
- Roll the cake while it’s still warm to avoid cracks and help it form the correct shape.
- Use a light dusting of powdered sugar or cocoa powder on the towel to prevent sticking.
- Chocolate ganache can be made by melting equal parts chocolate and heavy cream together until smooth.
- This dessert is best served chilled but allowed to sit at room temperature for 10 minutes before slicing for easier cutting.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
