Festive Yule Log Cake Recipe

Ingredients

For the Sponge Cake:

4 large eggs
100g caster sugar
65g self-raising flour
40g unsweetened cocoa powder

For the Chocolate Buttercream:

175g dark chocolate
225g unsalted butter, softened
275g icing sugar
1 tsp vanilla extract

For the Decoration:

Icing sugar for dusting
Fondant holly leaves and berries (optional)

Steps and instructions

Preheat your oven to 200 degrees C (180 degrees C fan). Grease a 33x23cm Swiss roll tin and line it with baking parchment.
Separate the eggs. Beat the egg yolks with the sugar until thick and creamy. Sift in the flour and cocoa powder and fold in gently.
In a clean bowl, whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the chocolate mixture to lighten it, then fold in the rest. Pour the mixture into the prepared tin and spread it out evenly.
Bake for 8-10 minutes until well risen and firm to the touch. Lay a piece of parchment paper on the work surface, dust it with caster sugar, turn out the sponge onto it, and peel off the lining paper. Roll up the sponge with the paper. Allow to cool.
While it cools, make the buttercream. Melt the chocolate in a heatproof bowl over a pan of simmering water. Allow to cool slightly. Beat the butter until soft, then beat in the icing sugar. Add the melted chocolate and the vanilla extract and beat until smooth.
Unroll the cooled sponge and spread it with about half the buttercream. Roll it up again and place it on a serving plate.
Use the remaining buttercream to cover the cake. Use a fork to make bark-like lines in the buttercream. Dust with icing sugar and decorate with fondant holly leaves and berries if desired.

Tools for making

Swiss roll tin - A rectangular baking tin used for baking the sponge cake.
Baking parchment - Used to line the Swiss roll tin and prevent the cake from sticking.
Heatproof bowl - A bowl that can withstand high temperatures and used for melting the chocolate.
Simmering water - A pan filled with water brought to a gentle simmer, used to heat the bowl for melting the chocolate.
Spatula - Used for folding the ingredients together and spreading the buttercream.
Fork - Used to create a bark-like texture on the buttercream surface.
Serving plate - A plate or platter used for presenting and serving the Yule log.
Fondant holly leaves and berries (optional) - Decorative elements made from fondant to enhance the visual appeal of the Yule log.

Recipe variations

Alternative Flavors:

Swap the cocoa powder for matcha powder to make a matcha-flavored sponge.
Replace the cocoa powder with instant coffee granules for a mocha-flavored sponge.
Add orange zest to the sponge batter for a citrus twist.

Different Fillings:

Instead of chocolate buttercream, use a whipped cream filling flavored with vanilla or peppermint extract.
Spread a layer of fruit jam or preserves along with the buttercream for added sweetness and flavor.
Create a Nutella filling by mixing Nutella with softened butter.

Alternative Decorations:

Instead of fondant holly leaves and berries, decorate the Yule Log with edible flowers or fresh berries.
Sprinkle crushed candy canes or grated chocolate over the buttercream for a festive touch.
Drizzle melted white chocolate over the log for an elegant finish.

Gluten-Free Option:

Replace the self-raising flour with a gluten-free flour blend, and ensure all other ingredients used are gluten-free.

Recipe overview

The Yule Log is a traditional French dessert served during the Christmas season. Also known as Bûche de Noël, it's a delightful dessert made to resemble a log ready to be thrown on the Yule fire. This recipe is simple to make but creates a show-stopping centerpiece that tastes as good as it looks. Our Yule log consists of a soft, moist chocolate sponge cake filled and covered with a rich, creamy chocolate buttercream. The outside is textured to look like bark, and you can decorate with fondant holly leaves and berries for a festive touch. With a dusting of icing sugar, your Yule log will be transformed into a winter wonderland scene, perfect for a post-Christmas dinner treat.

Common questions

Can I use plain flour instead of self-raising flour?
No, self-raising flour is required for this recipe as it provides the necessary leavening agents. Using plain flour may result in a dense sponge.
How long does the sponge cake need to bake?
The sponge cake should be baked for 8-10 minutes until well risen and firm to the touch. Keep an eye on it as baking times may vary slightly.
Can I use milk chocolate instead of dark chocolate for the buttercream?
While dark chocolate is recommended for a richer flavor, you can use milk chocolate if you prefer a milder taste. Just keep in mind that the buttercream may be slightly sweeter with milk chocolate.
Can I skip the decoration step?
Yes, the decoration step is optional. If you prefer a simpler look, you can skip dusting with icing sugar and omit the fondant holly leaves and berries.
Can I prepare the Yule Log in advance?
Yes, you can prepare the Yule Log in advance. Once assembled and decorated, it can be stored in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before serving.

Serving dishes and utensils

Mixing bowls - Use mixing bowls to combine the ingredients and prepare the cake batter.
Whisk - A whisk is essential for beating the egg whites until stiff and for mixing the buttercream.
Swiss roll tin - A 33x23cm Swiss roll tin is needed to bake the sponge cake.
Baking parchment - Line the Swiss roll tin with baking parchment to prevent the cake from sticking.
Heatproof bowl - Use a heatproof bowl to melt the chocolate for the buttercream.
Spatula - A spatula is helpful for spreading the buttercream on the cake.
Fork - Use a fork to create bark-like lines in the buttercream for decoration.
Serving plate - Choose a suitable serving plate to present the Yule Log.
Decorations - Optional fondant holly leaves and berries can be used for additional decoration.

Origin stories

The Yule Log, or "Bûche de Noël", is a wonderful tradition hailing from France, but its roots run much deeper and darker than one might expect from such a scrumptious dessert. This holiday staple actually originates from the ancient Celtic tradition of celebrating the Winter Solstice. On this shortest day of the year, the Celts would seek to cleanse the air of the previous year's events and make way for the coming spring by burning logs decorated with holly, pinecones, or ivy. Wine and salt were also often used to anoint the logs. As Christianity spread through Europe, this tradition was incorporated into Christmas Eve festivities. The burning log was believed to bring good luck for the coming year. It wasn't until the 19th century that the Yule Log transitioned from a burning piece of wood into the delectable dessert that we know today. As ovens replaced open hearths, the practice of burning a log became less common, but the French still wanted to hold onto their cherished tradition. Thus, the Bûche de Noël was born, a sweet, cakey symbol of the logs of yore. It's a beautiful example of how culinary traditions can adapt and evolve, keeping us connected with our past as we gather around the table and share a slice of history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.