A festive holiday showstopper that combines rich chocolate sponge cake with velvety chocolate buttercream, elegantly rolled and decorated to resemble a traditional Yule log. Perfect for Christmas celebrations or winter gatherings!
Easy Chocolate Yule Log Recipe
There’s something magical about bringing a Chocolate Yule Log (or Bûche de Noël) to the holiday table. This classic French Christmas dessert not only serves as a stunning centerpiece but also carries centuries of tradition in every slice. Dating back to the 19th century, the Yule Log cake symbolizes the ancient custom of burning a special log during the winter solstice for good luck in the coming year.
While a Chocolate Yule Log might look intimidating, this recipe breaks it down into manageable steps that even novice bakers can master. The combination of light chocolate sponge cake and rich buttercream creates the perfect balance of flavors and textures that will have your guests asking for seconds.
THIS RECIPE:
- Creates a tender chocolate sponge that rolls without cracking
- Features silky smooth chocolate buttercream with deep flavor
- Includes simple decorating techniques for a realistic log effect
- Can be prepared up to 2 days ahead of your celebration
| Recipe Details | Information |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 12 minutes |
| Cooling/Setting Time | 2 hours |
| Total Time | 3 hours |
| Servings | 10-12 slices |
| Yield | One 12-inch Yule Log |
This homemade Chocolate Yule Log recipe strikes the perfect balance between impressive and achievable. The light, springy chocolate sponge rolls beautifully around decadent buttercream, while simple decorative techniques transform it into a festive masterpiece. Even if you’ve never attempted a rolled cake before, the clear instructions and helpful tips ensure success in creating this holiday classic.
Ingredients for Chocolate Yule Log Recipe
The secret to an exceptional Chocolate Yule Log lies in using high-quality ingredients. Since chocolate is the star flavor, opt for premium cocoa powder and chocolate with at least 60% cocoa content for the most intense flavor. Room temperature eggs and butter are crucial for proper incorporation and texture, so plan accordingly.
For the Chocolate Sponge Cake:
- 4 large eggs, separated and at room temperature
- 3/4 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup confectioners’ sugar (for dusting the towel)
For the Chocolate Buttercream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups confectioners’ sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, melted and cooled
For Decorating:
- Additional 1/2 cup chocolate buttercream
- 2 ounces semi-sweet chocolate, for chocolate curls
- Confectioners’ sugar, for dusting
- Fresh cranberries and rosemary sprigs (optional, for garnish)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chocolate | 6 oz total | Choose 60-70% cocoa content for best flavor |
| Cocoa Powder | 1/3 cup + 1/4 cup | Dutch-processed provides deeper color and flavor |
| Eggs | 4 large | Fresh, free-range eggs at room temperature for best volume |
| Butter | 2 sticks (1 cup) | European-style with higher fat content for creamier frosting |
| Flour | 1/2 cup | All-purpose works well; measure by spooning into cups and leveling |
| Heavy Cream | 2 tablespoons | Full-fat (36-40% fat) for richest texture |
How to Make Chocolate Yule Log Recipe
The process of creating a Chocolate Yule Log involves three main components: baking the perfect sponge, preparing the luscious buttercream, and assembling the log with decorative touches. While timing is important, each step is straightforward when following the sequence below.
For the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the long sides. Spray with non-stick cooking spray.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks and 1/2 cup of sugar with an electric mixer until pale and thick, about 3-4 minutes. The mixture should form ribbons when the beaters are lifted. Beat in the vanilla extract.
In a separate clean bowl with clean beaters, whip the egg whites until foamy. Gradually add the remaining 1/4 cup sugar while beating until stiff, glossy peaks form.
Gently fold the dry ingredients into the egg yolk mixture until just combined.
Fold in 1/3 of the whipped egg whites to lighten the batter, then carefully fold in the remaining whites until no streaks remain. Work gently to maintain volume.
Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
Bake for 10-12 minutes, until the cake springs back when lightly touched and a toothpick inserted comes out clean. Don’t overbake or the cake will crack when rolled.
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with confectioners’ sugar.
When the cake comes out of the oven, immediately turn it onto the prepared towel. Carefully peel off the parchment paper and trim any crisp edges.
Starting from the short end, use the towel to help roll the warm cake into a spiral. Let cool completely in the towel, seam side down, about 1 hour.
For the Chocolate Buttercream:
In a large bowl, beat the softened butter until creamy, about 2 minutes.
Gradually add the sifted confectioners’ sugar and cocoa powder, mixing on low speed until incorporated.
Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3 minutes until light and fluffy.
Pour in the melted and cooled chocolate and beat until smooth and well combined.
Assembling the Yule Log:
Gently unroll the cooled cake. It’s normal if it cracks slightly.
Spread about 2/3 of the buttercream evenly over the unrolled cake, leaving a 1/2-inch border.
Re-roll the cake (without the towel this time), using the towel as an aid. Place seam-side down on a serving platter.
Diagonally slice a 2-inch piece from one end of the log. Attach it to the side of the log with a small amount of buttercream to create a “branch.”
Cover the entire log with the remaining buttercream, using a fork to create bark-like texture by drawing lines along the length of the log.
Refrigerate for at least 1 hour to set before decorating.
Tips for Making Chocolate Yule Log Recipe
When creating your Chocolate Yule Log, these expert tips will help you avoid common pitfalls and achieve professional results:
- Don’t overmix the batter after adding flour to maintain airiness in the cake
- Roll the cake while still warm to prevent cracking – this is crucial!
- Use an offset spatula for the most even buttercream application
- Chill the frosted log for 15-20 minutes before creating the bark texture for cleaner lines
| Technique | Recommendation | Why It Works |
|---|---|---|
| Beating Egg Whites | Use room temperature eggs in a clean, grease-free bowl | Maximum volume and stability |
| Rolling | Use a clean kitchen towel dusted with powdered sugar | Prevents sticking and absorbs moisture |
| Filling | Leave a 1/2-inch border around edges | Prevents overflow when rolling |
| Decorating | Use gentle pressure with fork tines | Creates realistic bark texture without tearing cake |
The most critical moment is when you first roll the hot cake. Work quickly but gently, and don’t be concerned about small cracks – they’ll be covered by buttercream and add to the rustic charm. If your buttercream becomes too soft while working, refrigerate it for 10 minutes before continuing.
Make-Ahead Instructions
The Chocolate Yule Log recipe is perfect for holiday planning as many components can be prepared in advance:
You can bake the chocolate sponge up to 2 days ahead of assembly. After cooling completely in its rolled shape, carefully unwrap, re-roll with a fresh piece of parchment paper, and wrap tightly in plastic wrap. Store at room temperature in a dry place.
The chocolate buttercream can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Before using, allow it to come to room temperature and re-whip for 1-2 minutes until smooth and spreadable.
The fully assembled Yule Log (without garnishes) can be made 1-2 days before serving. Keep refrigerated but covered loosely with plastic wrap to protect the decorative elements.
For the freshest presentation, add any garnishes like confectioners’ sugar, chocolate curls, or fresh berries just before serving.
Storing Leftovers
Proper storage ensures your Chocolate Yule Log remains delicious for several days after your celebration:
Store leftover Yule Log in the refrigerator, loosely covered with plastic wrap or in an airtight container if it fits. The cake will stay fresh for up to 4 days, though the texture is best within the first 48 hours after assembly.
Before serving leftover slices, allow them to sit at room temperature for 15-20 minutes to soften the buttercream and enhance the flavor.
If you notice the cake beginning to dry out after a day or two, serve with a small dollop of whipped cream or a drizzle of warm chocolate sauce to refresh each slice.
Freezing Chocolate Yule Log Recipe
While enjoying this festive dessert fresh is ideal, freezing is an excellent option for extending shelf life or preparing far in advance:
To freeze the entire Yule Log, place it uncovered on a baking sheet in the freezer until firm (about 2 hours). Once frozen, wrap it securely in two layers of plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 1 month.
For individual slices, freeze them separately on a baking sheet until solid, then wrap each piece in plastic wrap and store in a freezer-safe container or zip-top bag.
When ready to enjoy, thaw the whole log in the refrigerator overnight. For best results, unwrap and transfer to a serving platter, then thaw for the final 2 hours at room temperature.
Individual slices can thaw at room temperature for about 30-45 minutes before serving.
Pro tip: If freezing the Yule Log, consider waiting to add the final decorative touches like confectioners’ sugar dusting until after thawing for the freshest appearance.
Serving Suggestions
Elevate your Chocolate Yule Log presentation with these complementary serving ideas:
Serve each slice on a dessert plate with a light dusting of confectioners’ sugar to mimic freshly fallen snow. For a festive holiday table, surround the log with small sprigs of fresh rosemary and scatter a few fresh or sugared cranberries around the platter.
A small scoop of vanilla bean ice cream or lightly sweetened whipped cream makes a delightful accompaniment, offering a temperature and texture contrast to the rich cake.
For beverage pairings, consider:
- Coffee or espresso to complement the chocolate flavors
- Port wine for an adult holiday gathering
- Warm spiced milk for family celebrations
- Hot chocolate with a peppermint stick for children
Serve the Yule Log slightly chilled but not cold—about 15-20 minutes out of the refrigerator is perfect for optimal flavor and texture.
FAQ
Can I make a Chocolate Yule Log without alcohol?
Yes! This recipe doesn’t call for any alcohol. Some traditional recipes include rum or brandy in the filling or as a cake soak, but our version is family-friendly. If you’d like to add a spirit, mix 1-2 tablespoons of rum or bourbon into the buttercream.
What if my cake cracks while rolling?
Don’t worry! Small cracks are normal and will be hidden by the buttercream. To minimize cracking, roll the cake while it’s still warm from the oven, and do so gently but confidently. If large cracks form, use extra buttercream to “glue” the pieces together.
Can I use a different filling instead of chocolate buttercream?
Absolutely. While chocolate buttercream is traditional, you can experiment with flavored options like coffee, peppermint, or hazelnut buttercream. Whipped ganache also makes an excellent filling for a more intense chocolate experience.
How do I create realistic-looking bark texture?
After covering the log with buttercream, drag the tines of a fork gently along the length of the log, creating wavy lines. For added dimension, create some knot-like circles on the log and branch. You can also use the back of a spoon to create variations in texture.
Is a Chocolate Yule Log gluten-free?
This traditional recipe contains wheat flour, but you can substitute a measure-for-measure gluten-free flour blend. Make sure all other ingredients, particularly the cocoa powder and vanilla extract, are certified gluten-free if preparing for someone with celiac disease.
