The holidays just wouldn’t be the same without Grandma’s Yule Log Recipe. Seriously, it’s the star of our Christmas dessert table every single year. It’s got this incredible moist, chocolatey sponge cake, swirled with a creamy filling, and then covered in the richest, most decadent chocolate ganache. It’s like a chocolate Swiss roll decided to dress up for the holidays and become the belle of the ball. If you love Chocolate Cake as much as I do, this Yule Log Recipe will blow your mind – it’s way easier to make than it looks, trust me!
What is a Yule log?
A Yule Log, or Bûche de Noël, is a traditional Christmas dessert. Think of it as a festive rolled cake that’s decorated to look like a log ready for the fireplace. It’s essentially a sponge cake, filled with cream or mousse, rolled up, and then frosted to look like tree bark. The name comes from the ancient tradition of burning a Yule log during the winter solstice, but thankfully, this version is much tastier! It’s become a Christmas staple, and while it might seem intimidating, it’s really just a matter of baking, rolling, and decorating!
Why you’ll love this recipe?
Okay, let me tell you why I’m so obsessed with this particular Yule Log Recipe. First, the flavor is out of this world. The rich chocolate sponge cake is perfectly balanced by the smooth, creamy filling. It’s chocolatey without being overwhelming, sweet without being sickly. What I love most about this recipe is how surprisingly easy it is to make. Don’t get me wrong, it looks impressive, but the steps are really straightforward. It’s also incredibly cost-effective. You probably have most of the ingredients in your pantry already. Plus, it’s versatile! You can customize the filling, the frosting, and even the decorations to suit your taste. I’ve made so many variations over the years. I’ve tried different flavored extracts, different kinds of chocolate. Seriously, once you get the base recipe down, the possibilities are endless. It’s much more rewarding than baking a simple SHEET CAKE or even brownies. You can cross-reference it with other sponge cake recipes, but the Yule Log is special because of the presentation. Trust me, this one is a winner!
How do I make Yule Logs?
Quick Overview
Making this Yule Log Recipe is easier than you think! You’ll start by baking a thin chocolate sponge cake, then you’ll whip up a delicious filling. Once the cake is cool, you spread the filling, roll it up carefully, and frost it with a rich chocolate ganache. The key is to roll the cake while it’s still slightly warm, and not to overbake the sponge cake. This ensures it stays pliable and doesn’t crack. The ganache is a breeze to make, and it gives the log that gorgeous bark-like texture. Decorate it with powdered sugar “snow”, chocolate shavings, or even meringue mushrooms for a truly festive look! It’s a real showstopper, and it’s surprisingly simple.
Ingredients
For the Main Batter: What do you think?
* 1 cup all-purpose flour: Make sure it’s fresh! Old flour can make your cake tough.
* 1/2 cup unsweetened cocoa powder: I prefer Dutch-processed for a richer flavor.
* 1 teaspoon baking soda: This gives the cake its lift.
* 1/2 teaspoon baking powder: Adds a little extra insurance.
* 1/4 teaspoon salt: Enhances the chocolate flavor.
* 1 cup granulated sugar: For sweetness, of course!
* 1/2 cup vegetable oil: Keeps the cake moist. You can also use melted butter for a richer taste.
* 1 cup buttermilk: This is the secret ingredient for a delicious cake. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
* 2 large eggs: Adds structure and richness.
* 2 teaspoons vanilla extract: A must for enhancing the flavor.
* 1 cup boiling water: What is the best way to bloom cocoa powder and make a moist cake?
For the Filling:
* 1 1/2 cups heavy cream: Use cold heavy for the best whipping results.
* 1/2 cup powdered sugar: Sweetens the whipped cream.
* 1 teaspoon vanilla extract: Adds a touch of flavor.
* Optional: 1/4 cup chocolate shavings or cocoa powder for added chocolate flavor.
For the Glaze:
* 1 cup semi-sweet chocolate chips: You can use Dark Chocolate for a more intense flavor.
* 1/2 cup heavy cream: Makes the ganache smooth and luscious.
* 2 tablespoons butter: Adds shine and richness to the ganache.
* Pinch of salt: Balances the sweetness.
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the bottom. How do I remove parchment from cake?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. How do you avoid baking soda in a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract until smooth. You want the mixture to be homogenous so that the cake bakes evenly.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you make a tough cake? Now, slowly pour in the boiling water and mix until the batter is smooth and thin. Don’t worry, it’s supposed to be thin!
Step 5: Bake
How do I spread the batter in a pan? Bake for 12-15 minutes, or until toothpick inserted into the center comes out clean. Keep a close eye on it – you want the cake to be moist and springy, not dry and overbaked!
Step 6: Prepare Filling
While the cake is baking, prepare the filling. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! If you want, gently fold in some chocolate shavings or cocoa powder for extra chocolatey goodness.
Step 7: Cool & Roll
Once the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly with the towel. Let it cool completely in a towel. This is important for preventing cracks later!
Step 8: Frost
While the cake is cooling, make the ganache. Place the chocolate chips, heavy cream, butter, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Let it cool slightly until it’s thick but still pourable.
Step 9: Assemble
Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the cake. Reroll the cake tightly, without the towel this time. Trim the ends of the log to make them even. Place the log on a serving platter and pour the cooled ganache over it, spreading it evenly. Use a fork to create a bark-like texture in the ganache.
Step 10: Decorate & Serve
Decorate with powdered sugar snow, chocolate shavings, meringue mushrooms, or any other festive decoration. What decorations do you like? Chill the Yule Log for at least 30 minutes before slicing and serving. How do you make ganache easier to slice?
What should I serve it with?
What are some ideas for serving Yule logs?For a Holiday Brunch: Serve slices with a dollop of freshly whipped cream and a sprinkle of cocoa powder. A steaming mug of chai latte is the perfect accompaniment.
For Christmas Dinner Dessert: Present the Yule Log on a festive platter with a dusting of powdered sugar to resemble snow. Offer it alongside a glass of dessert wine or a rich coffee.
For a Cozy Winter Night: Enjoy a slice of Yule Log with a cup of hot cocoa or a mug of mulled wine. My family loves to curl up by the fire with a slice of Yule Log after opening presents on Christmas Eve. I also like to put out a small plate of the Yule Log for Santa. He needs a treat too, right?
Top Tips for Perfecting Your Yule Log Recipe
Over the years, I’ve learned a few tricks for making the perfect Yule Log Recipe.
Don’t Overbake the Cake: This is the most important tip! Overbaking will make the cake dry and prone to cracking when you roll it. Check it after 12 minutes and remove it as soon as a toothpick comes out clean.
Roll While Warm: Roll the cake up in the towel as soon as it comes out of the oven. This helps it to form its shape and prevents cracking.
Use Powdered Sugar: Dust the towel with powdered sugar before inverting the cake. This prevents the cake from sticking to the towel.
Don’t Overfill: Be careful not to overfill the cake with whipped cream. Too much filling will make it difficult to roll and can cause the cake to split.
Chill Before Serving: Chilling the Yule Log for at least 30 minutes before serving helps the ganache to set and makes it easier to slice.
Ganache Consistency: Make sure the ganache is thick but still pourable before you frost the log. If it’s too thin, it will run off the sides. If it’s too thick, it will be difficult to spread evenly.
Decorate Creatively: Don’t be afraid to get creative with your decorations! Use powdered sugar to create a snowy effect, or add chocolate shavings, meringue mushrooms, or even edible glitter for a festive touch. I once tried to make little marzipan robins to sit on top but they looked more like angry chickens! The kids thought it was hilarious, though. Also, I’ve experimented with adding coffee extract to the Cake Batter for a mocha flavor. It was a huge hit with my coffee-loving friends!
Storing and Reheating Tips
Here’s how to store your Yule Log Recipe:
Room Temperature: You can store the Yule Log at room temperature for up to 2 hours. After that, it’s best to refrigerate it. Make sure to cover it with plastic wrap to prevent it from drying out.
Refrigerator: The Yule Log can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from absorbing any unwanted flavors.
Freezer: For longer storage, you can freeze the Yule Log for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the Yule Log, it’s best to freeze it without the ganache. You can make and apply the ganache after thawing. This prevents the ganache from cracking or becoming grainy during the freezing process. I learned this the hard way after a batch of very sad-looking, freezer-burned Yule Logs! I always make a small batch of ganache to have on hand just in case. It’s also important to note that while freezing does extend the storage life, it can slightly alter the texture of the cake. It might not be as moist as freshly baked, but it’s still delicious!
Frequently Asked Questions
Final Thoughts
I hope you love this Yule Log Recipe as much as my family does! It’s a bit of a showstopper, and always a hit at holiday gatherings. The moist cake, creamy filling, and rich ganache make it the perfect festive treat. If you’re feeling adventurous, try some of my other holiday recipes. They are all designed to be easy and fun to make, and they’re guaranteed to impress your friends and family. Happy baking, and I can’t wait to hear how yours turns out! Please feel free to leave a comment below and share your own tips and variations. I love hearing from you all!
Yule Log Recipe
Ingredients
Main Ingredients
- 1 cup unsweetened cocoa powder
- 1.5 cups all-purpose flour
- 1.5 cups sugar
- 0.75 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup boiling water
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and flour a 15x10x1-inch baking pan.
- In a large bowl, whisk together cocoa powder, flour, sugar, baking powder, baking soda, and salt.
- Add boiling water to the dry ingredients and mix until smooth. Stir in oil, eggs, and vanilla.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting and decorating.
