Traditional Yule Log Cake Christmas Dessert: The Ultimate Holiday Baking Guide

Picture this: It’s Christmas Eve, and your family gathers around the dining table, their eyes widening at the sight of a beautifully crafted Yule Log Cake Christmas centerpiece dusted with powdered sugar snow and adorned with fresh rosemary sprigs that look just like pine branches. Hi there! I’m Lisa, the heart and soul behind Recipesrealm, and I’m thrilled to share my perfected Yule Log Cake Christmas recipe with you today. This isn’t just any chocolate cake—it’s a showstopping French dessert tradition called “Bûche de Noël” that transforms your holiday celebration into an unforgettable experience.

After years of perfecting this recipe through countless Christmas celebrations, I’ve mastered every technique to ensure your Yule Log Cake turns out moist, decadent, and absolutely stunning. Whether you’re battling with cakes that crack when rolling, frosting that won’t cooperate, or simply feeling intimidated by this seemingly complex dessert, I promise this guide will walk you through every step with confidence. You’ll discover professional baker secrets for choosing the right ingredients, foolproof rolling techniques, decorating tips that’ll make your cake Instagram-worthy, and answers to all those nagging questions that keep home bakers up at night.

Why This Yule Log Cake Christmas Recipe Works

At Recipesrealm, we believe that food isn’t just about taste—it’s about creating memories and sharing moments, and this Yule Log Cake Christmas recipe embodies that philosophy perfectly. Here’s why this recipe has become a holiday staple for thousands of home bakers:

• Uses simple, pantry-friendly ingredients that you likely already have on hand—no specialty shops required
• Achieves the perfect cake texture that’s moist yet sturdy enough to roll without cracking
• Features a rich chocolate buttercream that pipes beautifully and tastes like velvet
• Comes together in under 2 hours from start to finish, including cooling time
• Feeds 8-10 people generously, making it perfect for family gatherings or holiday parties
• Stores beautifully for up to 3 days, so you can make it ahead and reduce holiday stress
• Offers endless decoration possibilities from rustic to elegant, matching any holiday aesthetic
• Creates an authentic French dessert experience that impresses guests without requiring culinary school training

Choosing the Right Ingredients for Your Yule Log Cake Christmas Masterpiece

The secret to an exceptional Yule Log Cake Christmas lies in ingredient selection. Quality matters tremendously when you’re working with such a simple flavor profile where every component shines through.

Best Ingredients for This Recipe

Cake Base Essentials: The sponge cake foundation of your Yule Log Cake Christmas needs eggs at room temperature for maximum volume—this single tip can make or break your cake. Use cake flour rather than all-purpose flour for a more delicate, tender crumb that rolls without resistance. Dutch-processed cocoa powder provides a deeper, less acidic chocolate flavor compared to natural cocoa, though either works beautifully.

Chocolate Choices: For the buttercream filling and frosting, select high-quality chocolate with at least 60% cocoa content. Brands like Ghirardelli, Valrhona, or Callebaut deliver superior flavor and melting properties. Semi-sweet chocolate offers the perfect balance of sweetness and richness for this Yule Log Cake Christmas recipe.

Buying Tips

When shopping for your Yule Log Cake Christmas ingredients, look for eggs with thick, bright orange yolks—they indicate freshness and higher quality. Check the expiration date on your baking powder to ensure proper rise. Purchase European-style butter with higher fat content (82% or more) for a silkier, more luxurious buttercream that pipes like a dream.

Visit your local specialty store or baking supply shop for professional-grade cocoa powder and vanilla extract—the flavor difference is remarkable and worth the investment for special occasions. If you’re adding decorative elements like meringue mushrooms or marzipan holly, buy these ingredients fresh rather than using year-old supplies from the back of your pantry.

Substitutions

Dietary Adaptations: While this traditional Yule Log Cake Christmas recipe contains gluten and dairy, you can swap cake flour for a 1:1 gluten-free baking blend with good results. Replace dairy butter with high-quality plant-based butter for the buttercream, though the flavor will be slightly different.

Flavor Variations: Substitute espresso powder for half the cocoa to create a mocha Yule Log Cake Christmas that coffee lovers adore. Replace vanilla extract with almond, peppermint, or orange extract for different flavor profiles that complement the chocolate beautifully.

Ingredients & Prep for Your Yule Log Cake Christmas

Cake Preparation Essentials

Before beginning your Yule Log Cake Christmas journey, prepare your workspace strategically. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on all sides—this makes removing the cake effortless and prevents tearing. Prepare a clean kitchen towel by dusting it generously with powdered sugar and laying it flat on your counter.

Bring all ingredients to room temperature at least one hour before baking. This step is crucial for your Yule Log Cake Christmas success because room-temperature eggs whip to greater volume, and softened butter incorporates smoothly into buttercream without curdling.

Core Ingredients for the Sponge Cake

• 6 large eggs, separated into yolks and whites
• 3/4 cup granulated sugar, divided
• 1/4 cup unsweetened cocoa powder, sifted twice
• 1/4 cup cake flour, sifted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 3 tablespoons powdered sugar for dusting

Chocolate Buttercream Ingredients

• 8 ounces high-quality semi-sweet chocolate, chopped
• 1 cup unsalted butter, at room temperature
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream
• 2 tablespoons unsweetened cocoa powder

Optional Decorative Elements

• Fresh rosemary sprigs to mimic pine needles
• Fresh cranberries for pops of festive color
• Powdered sugar for a snowy effect
• Candied orange peel for elegant garnish
• Dark chocolate shavings or curls

Preparation Timeline: Mix your dry ingredients and sift them together twice to eliminate lumps that could create texture issues in your Yule Log Cake Christmas. Allow the chocolate for your buttercream to melt and cool to room temperature while you bake the cake—rushing this step with hot chocolate will cause your buttercream to separate.

Step-by-Step Cooking Instructions for Yule Log Cake Christmas

Pre-Cooking Prep for Your Yule Log Cake Christmas

Position your oven rack in the center and preheat to 350°F (175°C). This specific temperature ensures even baking throughout your Yule Log Cake Christmas sponge without dry edges or an undercooked center. While the oven heats, prepare your jelly roll pan meticulously by spraying it with baking spray, then lining with parchment paper, and spraying again—this double insurance prevents any sticking disasters.

Separate your eggs carefully, ensuring absolutely no yolk contaminates the whites, as even a drop of fat prevents proper whipping. Place egg whites in a spotlessly clean metal or glass bowl (plastic retains oils that inhibit whipping). Keep yolks in a separate large bowl for mixing with other ingredients.

Set up your mixer with the whisk attachment and have all measured ingredients within arm’s reach. Efficiency matters when making a Yule Log Cake Christmas because the batter deflates if it sits too long before baking.

Cooking Method for Yule Log Cake Christmas Success

Step 1: Beat egg yolks with 1/2 cup sugar on high speed for 4-5 minutes until the mixture becomes thick, pale yellow, and falls in ribbons from the whisk. This aeration creates the structure for your Yule Log Cake Christmas sponge. Add vanilla extract during the last 30 seconds of beating.

Step 2: In your pristinely clean bowl, whip egg whites with cream of tartar on medium speed until foamy, about 1 minute. Gradually add the remaining 1/4 cup sugar while increasing speed to high, then beat until stiff, glossy peaks form—about 3-4 minutes total. Don’t overbeat or the eggs become grainy and dry.

Step 3: Sift the cocoa powder and cake flour together directly over the egg yolk mixture. Using a large rubber spatula, gently fold the dry ingredients into the yolks with broad, sweeping strokes, turning the bowl as you work. Stop folding when just a few streaks of flour remain visible.

Step 4: Add one-third of the whipped egg whites to the chocolate mixture and fold gently to lighten the batter. This sacrificial portion makes incorporating the remaining whites easier. Add the remaining egg whites in two additions, folding with light hands until just combined—some small white streaks are fine and preferable to overmixing.

Step 5: Pour the batter into your prepared pan, using an offset spatula to spread it evenly into corners. Bake for 12-15 minutes until the cake springs back when lightly touched and a toothpick inserted in the center emerges clean. Don’t overbake or your Yule Log Cake Christmas will crack when rolling.

Doneness Check for Your Yule Log Cake Christmas

The perfect Yule Log Cake Christmas sponge should feel springy to the touch and pull away slightly from the pan edges. Insert a toothpick into three different spots—the center and two areas near the edges—to ensure even baking. All should emerge with just a few moist crumbs clinging, never wet batter.

Visual cues include a matte surface (no shiny spots indicating underbaking) and a uniform golden-brown color along the edges. The cake should smell deeply chocolatey and slightly sweet, not eggy or raw. If you notice any jiggly spots when you gently shake the pan, return it to the oven for 2-minute intervals until set.

Rolling Technique for Yule Log Cake Christmas Perfection

Immediate Action Required: The moment your cake emerges from the oven, run a thin knife around the edges to loosen it. While still hot, invert the pan onto your prepared powdered-sugar-dusted towel. Peel off the parchment paper slowly and carefully.

Starting from a short end, use the towel to help roll the warm cake into a tight spiral, rolling the towel inside with the cake. This training step is essential for your Yule Log Cake Christmas—it sets the cake’s memory so it won’t crack when filled and re-rolled later. Allow the rolled cake to cool completely on a wire rack, about 45 minutes to 1 hour.

Buttercream Preparation for Yule Log Cake Christmas

While your cake cools, prepare the luxurious chocolate buttercream that elevates this Yule Log Cake Christmas from simple to sublime. Melt chopped chocolate in a double boiler or microwave in 30-second intervals, stirring between each until smooth and glossy. Allow to cool to room temperature, stirring occasionally.

Beat room-temperature butter on medium-high speed for 3-4 minutes until fluffy and nearly white in color. This extended beating incorporates air that makes your Yule Log Cake Christmas buttercream light despite its richness. Reduce speed to low and gradually add sifted powdered sugar and cocoa powder, mixing until combined.

Add cooled melted chocolate, vanilla extract, and heavy cream, then increase speed to medium-high and beat for 2-3 minutes until the buttercream becomes fluffy, smooth, and spreadable. If too stiff, add cream one tablespoon at a time; if too soft, refrigerate for 10-15 minutes to firm up.

Assembly and Decoration of Your Yule Log Cake Christmas

Carefully unroll the cooled cake—it should unroll smoothly thanks to your initial rolling step. Spread about one-third of the buttercream evenly over the surface, leaving a 1/2-inch border around edges. Re-roll the cake tightly without the towel this time, using the residual powdered sugar to prevent sticking.

Transfer your rolled Yule Log Cake Christmas to a serving platter seam-side down. For an authentic log appearance, cut a 2-inch diagonal slice from one end and attach it to the side of the log using buttercream—this creates a branch effect. Frost the entire log with remaining buttercream, using an offset spatula to create smooth coverage first.

For bark texture that makes your Yule Log Cake Christmas look authentically wooden, drag a fork lengthwise through the buttercream, creating grooves and lines. Alternatively, use a piping bag fitted with a small round tip to pipe thin lines of buttercream in wood-grain patterns. Leave the cut ends unfrosted to show the beautiful spiral inside.

Dust with powdered sugar to create a snowy effect, add rosemary sprigs as pine branches, scatter fresh cranberries like holly berries, and finish with any additional decorations you’ve chosen. Refrigerate for at least 1 hour to set the buttercream before serving.

Pro Tips for Perfect Yule Log Cake Christmas Results

Avoiding Dry or Cracked Cake Issues

The number one complaint with Yule Log Cake Christmas attempts is cracking during rolling. Prevent this by never overbaking your sponge—set a timer for the minimum recommended time and check early. Roll the cake while still warm and pliable; waiting until it cools completely virtually guarantees cracks.

Work in a humid environment if possible, or place a damp towel nearby to add moisture to the air while rolling. If small cracks do appear, don’t panic—the buttercream frosting covers minor imperfections beautifully. For larger cracks, patch them with extra buttercream before doing your final frost.

Buttercream Consistency Challenges: If your buttercream looks curdled or separated, it’s likely a temperature issue. Butter that’s too cold won’t incorporate smoothly, while butter that’s too warm creates soup. The ideal butter temperature for Yule Log Cake Christmas buttercream is 65-68°F—cool to the touch but soft enough to dent with light pressure.

To fix broken buttercream, try beating it on high speed for several minutes; the extended mixing often brings it back together. Alternatively, gently warm the bowl’s bottom with a kitchen torch or warm cloth for 10 seconds, then beat vigorously. If still broken, chill for 10 minutes and beat again.

Essential Tool Recommendations for Yule Log Cake Christmas

Invest in a 10×15-inch jelly roll pan with sides exactly 1 inch high—too shallow and batter spills over, too deep and the cake bakes unevenly. A stand mixer with whisk attachment makes achieving the necessary volume in egg whites significantly easier, though a hand mixer works with extra beating time.

An offset spatula is invaluable for spreading buttercream smoothly and evenly on your Yule Log Cake Christmas. Purchase both a small (4-6 inch) and large (8-10 inch) size for maximum control. A bench scraper helps create clean edges on your serving platter and achieves professional-looking frosting textures.

For temperature monitoring, use an instant-read thermometer to check your buttercream’s temperature—this small tool prevents countless frosting failures. A fine-mesh sieve for sifting cocoa and flour eliminates lumps that compromise your Yule Log Cake Christmas texture.

Storage and Serving Guidelines

Store your completed Yule Log Cake Christmas in the refrigerator, loosely covered with plastic wrap or in a cake box, for up to 3 days. The buttercream firms up considerably when cold, so remove the cake from refrigeration 30-45 minutes before serving to allow it to come to cool room temperature—this is when the texture and flavor are at their absolute peak.

Slice with a long, sharp knife that’s been dipped in hot water and wiped dry between each cut—this technique creates clean slices that showcase the beautiful spiral. For make-ahead convenience, freeze the unfrosted rolled cake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before frosting.

Leftover slices can be individually wrapped and frozen for up to 2 months. These make delightful surprise treats during the cold post-holiday months when you’re craving that Christmas magic again.

Flavor Variations for Your Yule Log Cake Christmas

Coffee Lovers’ Twist

Transform your traditional Yule Log Cake Christmas into a sophisticated mocha version by adding 2 tablespoons of instant espresso powder to the cocoa powder mixture. The coffee intensifies the chocolate flavor without making the cake taste distinctly like coffee—it simply amplifies the existing chocolate notes beautifully.

For the buttercream, dissolve 1 tablespoon of espresso powder in the heavy cream before adding it to the butter mixture. This creates subtle coffee undertones that complement the chocolate perfectly. Top with chocolate-covered espresso beans for an elegant presentation that signals the flavor profile to guests.

Peppermint Bark Version

Create a festive peppermint Yule Log Cake Christmas by adding 1/2 teaspoon of peppermint extract to the cake batter and 1 teaspoon to the buttercream. Crush 1/2 cup of sugar-free peppermint candies and fold them into half the buttercream before spreading on the cake.

Use the uncrushed candy-free buttercream for frosting the outside, then press additional crushed peppermints into the frosted surface for texture and visual interest. The contrast between cool mint and rich chocolate creates a flavor combination reminiscent of holiday candy canes.

Orange Chocolate Delight

Replace vanilla extract with orange extract in both the cake and buttercream for a European-inspired Yule Log Cake Christmas. Add 1 tablespoon of finely grated orange zest to the buttercream for intense citrus flavor and beautiful flecks of color throughout the frosting.

Garnish the finished log with candied orange slices arranged like ornaments and dust with cocoa powder mixed with a pinch of cinnamon for warmth. This variation pairs exceptionally well with after-dinner coffee or tea.

Keto-Friendly Adaptation

For a low-carb Yule Log Cake Christmas, substitute almond flour for cake flour and use a granulated erythritol-based sweetener in place of sugar. Replace powdered sugar in the buttercream with powdered erythritol, available at most health food stores.

Note that the texture will be slightly denser and more prone to cracking, so roll extra carefully while still quite warm. The flavor remains deeply satisfying and chocolate-forward, perfect for those following ketogenic or diabetic-friendly eating plans during the holidays.

International Flavor Profiles

Each international variation brings unique character to your Yule Log Cake Christmas while maintaining the core technique and structure that makes this dessert so beloved. Experiment with these ideas to create your signature version that becomes your family’s holiday tradition.

Serving Suggestions for Your Yule Log Cake Christmas

The presentation of your Yule Log Cake Christmas extends beyond the cake itself—create a complete dessert experience that delights all the senses and becomes a centerpiece of your holiday celebration.

Perfect Accompaniments

Serve slices of your Yule Log Cake Christmas with a dollop of freshly whipped cream lightly sweetened with vanilla—the cool, airy cream provides beautiful contrast to the rich, dense chocolate. For a more decadent approach, offer homemade vanilla bean ice cream alongside warm cake slices, allowing the ice cream to melt slightly into the chocolate.

Fresh raspberry sauce made from pureed berries with a touch of lemon juice cuts through the buttercream’s richness and adds a beautiful ruby-red color to your plate presentation. The tartness of raspberries complements chocolate magnificently, creating balance in each bite.

Create a dessert board featuring your Yule Log Cake Christmas as the centerpiece, surrounded by complementary treats like chocolate truffles, peppermint bark pieces, candied nuts, and fresh berries. This grazing-style presentation allows guests to customize their dessert experience and creates stunning photos.

Beverage Pairings

Coffee Selections: Serve your Yule Log Cake Christmas with French press coffee made from medium-dark roast beans with chocolate notes. Ethiopian or Colombian beans work beautifully, their natural sweetness harmonizing with the cake’s richness. For something special, offer Spanish-style hot chocolate—thick, intensely chocolate-flavored, and utterly luxurious.

Tea Recommendations: Earl Grey tea’s bergamot notes create an unexpected but delightful pairing with Yule Log Cake Christmas. The citrus undertones brighten the chocolate while the black tea base provides tannins that cleanse the palate between bites. Alternatively, serve chai tea with its warming spices that echo holiday flavors.

Dessert Beverages: Create a festive hot chocolate bar where guests can customize their drinks with toppings like whipped cream, crushed candy canes, chocolate shavings, and cinnamon sticks. The interactive element adds fun to your gathering while providing a perfect complement to cake slices.

Plating Techniques

For elegant individual servings, place a slice of Yule Log Cake Christmas slightly off-center on a white dessert plate. Add a quenelle of whipped cream positioned at 2 o’clock, three fresh raspberries at 7 o’clock, and a delicate dusting of cocoa powder across the plate’s rim. Finish with a small sprig of fresh mint for color and a hint of freshness.

Create a rustic family-style presentation by placing the entire Yule Log Cake Christmas on a wooden cutting board or slate platter, surrounded by pine branches, pinecones, and votive candles. This approach encourages communal slicing and creates a warm, convivial atmosphere perfect for holiday gatherings.

FAQs About Yule Log Cake Christmas

Can I make my Yule Log Cake Christmas ahead of time?

Absolutely! This is one of the best features of this Yule Log Cake Christmas recipe for busy holiday schedules. Bake and roll the cake up to 2 days in advance, wrap it tightly in plastic wrap, and refrigerate. Prepare the buttercream separately and store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

When ready to assemble, bring the buttercream to room temperature and beat it for 1-2 minutes to restore its fluffy texture before filling and frosting your Yule Log Cake Christmas. The assembled, frosted cake keeps beautifully in the refrigerator for up to 3 days, making it perfect for stress-free holiday entertaining.

Why did my Yule Log Cake Christmas crack when I rolled it?

Cracking typically results from overbaking, which dries out the sponge and makes it brittle. Check your oven temperature with an oven thermometer—many home ovens run hot, causing faster-than-expected baking. Always bake for the minimum time listed and check for doneness early.

Another common cause is rolling the cake after it has cooled completely. The Yule Log Cake Christmas must be rolled while still warm and pliable—this is non-negotiable for crack-free results. If you notice the cake starting to cool, place it back in a warm oven (turned off) for 1-2 minutes to re-warm slightly before rolling.

Can I use a different type of flour for my Yule Log Cake Christmas?

Cake flour creates the most tender, delicate crumb that rolls easily without cracking. However, you can substitute all-purpose flour using this ratio: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch, sifted together three times.

This DIY cake flour produces similar results to store-bought cake flour in your Yule Log Cake Christmas. The cornstarch reduces the protein content, creating a more tender structure. Avoid bread flour or whole wheat flour entirely—their high protein content creates too much structure, resulting in a tough, difficult-to-roll cake.

How do I prevent my buttercream from being too sweet?

The Yule Log Cake Christmas buttercream in this recipe is formulated to balance sweetness with rich chocolate flavor, but if you’re particularly sensitive to sugar, try these adjustments. Use a higher percentage dark chocolate (70% or more) instead of semi-sweet—the increased cocoa content and decreased sugar create a more sophisticated, less sweet flavor.

Add 1/4 teaspoon of salt to the buttercream to balance sweetness and enhance chocolate flavor. Salt is a flavor enhancer that makes chocolate taste more chocolatey while reducing perception of excessive sweetness. You can also replace 1/4 cup of powdered sugar with additional cocoa powder for deeper chocolate flavor and less sweetness.

What’s the best way to transport my Yule Log Cake Christmas to a party?

Transport your Yule Log Cake Christmas in a sturdy cake box or on a large platter with high sides that prevent shifting. Place the cake on a non-slip mat or damp paper towel inside the box to prevent sliding during transport. If traveling more than 30 minutes, transport the cake well-chilled from the refrigerator—the firm buttercream resists damage better than room-temperature frosting.

Once you arrive, allow the cake to sit at room temperature for 30-45 minutes before serving. The buttercream will soften to perfect texture and the flavors will bloom. Consider adding final decorative touches like powdered sugar dusting at the destination rather than before travel—this keeps your Yule Log Cake Christmas looking freshly finished.

Can I make mini Yule Log Cakes Christmas instead of one large one?

Certainly! Divide the batter among 4-6 mini jelly roll pans (approximately 7×11 inches each) and reduce baking time to 8-10 minutes. Roll each mini cake individually and fill with proportionally less buttercream. These individual Yule Log Cake Christmas servings make elegant plated desserts and allow you to offer flavor variations at the same gathering.

Mini versions also make thoughtful hostess gifts during the holiday season—wrap them individually in clear cellophane tied with festive ribbon for a homemade present that’s both beautiful and delicious.

Is this Yule Log Cake Christmas recipe safe during pregnancy?

Yes, this recipe is pregnancy-safe because all ingredients are fully cooked. The eggs in both the cake and buttercream are baked or (in the case of the buttercream) combined with other ingredients without raw consumption concerns. There is no uncooked egg in this Yule Log Cake Christmas recipe.

If you’re particularly cautious, you can use pasteurized eggs for additional peace of mind. The recipe contains no soft cheeses, raw fish, or other commonly restricted ingredients during pregnancy. However, always consult with your healthcare provider about specific dietary concerns during pregnancy.

How do I fix a buttercream that’s too runny for my Yule Log Cake Christmas?

Runny buttercream typically indicates that the butter was too warm when you started or the kitchen is quite hot. Refrigerate the buttercream for 15-20 minutes, then beat it vigorously for 2-3 minutes—this firms it up while incorporating air for proper texture.

Alternatively, add 1/4 cup of additional sifted powdered sugar or 2 tablespoons of cocoa powder to thicken the buttercream while enhancing flavor. If these methods don’t work, your chocolate may have been too warm when added. Start over with fresh, room-temperature butter and properly cooled melted chocolate for your Yule Log Cake Christmas.

Conclusion

Creating a show-stopping Yule Log Cake Christmas transforms your holiday celebration from ordinary to extraordinary. This French-inspired dessert combines rich chocolate flavor, impressive visual appeal, and surprisingly manageable techniques that any home baker can master with the right guidance. From the tender, perfectly-rolled sponge cake to the velvety chocolate buttercream that mimics authentic wood bark, every element of this recipe has been perfected through countless holiday seasons at Recipesrealm.

The beauty of this Yule Log Cake Christmas lies not just in its stunning presentation but in the memories you’ll create while making it. Imagine your children’s excitement as they help dust powdered sugar snow, or your guests’ delighted gasps when you present this edible centerpiece at your holiday table. These are the moments that food creates—connections, joy, and traditions that span generations.

Don’t let fear of complexity hold you back from this rewarding baking project. Follow each step carefully, trust the process, and remember that even imperfect Yule Log Cake Christmas attempts taste absolutely delicious. The rustic charm of homemade desserts surpasses store-bought perfection every time because it’s made with love and intention.

Fire up your oven and try this Yule Log Cake Christmas tonight—or rather, plan ahead for your next holiday gathering! Join the thousands of home cooks at Recipesrealm who’ve made this recipe their go-to Christmas dessert tradition. Whether you’re serving it at an intimate family dinner or an elaborate holiday party, this Yule Log Cake Christmas promises to become your signature dessert that everyone requests year after year.

Ready for your next baking adventure? Try our Cheesy Scalloped Potatoes Christmas Side: The Ultimate Creamy Holiday Dish to enjoy alongside your Yule Log Cake Christmas. From cozy family dinners to vibrant gatherings, our recipes at Recipesrealm are crafted to make every meal feel like a special occasion.

If you loved this recipe, don’t forget to share it with your friends or save it to try later! I’d be thrilled to see your personal touch—share your photos on Pinterest!

Traditional Yule Log Cake Christmas Dessert: The Ultimate Holiday Baking Guide

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• Author: Olivia
• Total Time: 2 hours 30 minutes
• Yield: 10 1x
• Diet: Vegetarian

Print Recipe

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Description

A stunning Traditional Yule Log Cake (Bûche de Noël) featuring a moist chocolate sponge rolled with rich chocolate buttercream and decorated to look like a festive winter log. Perfect for Christmas celebrations!

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Ingredients

Scale 1x2x3x

6 large eggs, separated into yolks and whites

3/4 cup granulated sugar, divided

1/4 cup unsweetened cocoa powder, sifted twice

1/4 cup cake flour, sifted

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Pinch of salt

3 tablespoons powdered sugar for dusting

8 ounces high-quality semi-sweet chocolate, chopped

1 cup unsalted butter, at room temperature

2 cups powdered sugar, sifted

2 teaspoons vanilla extract

3 tablespoons heavy cream

2 tablespoons unsweetened cocoa powder

Fresh rosemary sprigs for decoration

Fresh cranberries for garnish

Additional powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray with baking spray.

2. Beat egg yolks with 1/2 cup sugar on high speed for 4-5 minutes until thick and pale. Add vanilla extract.

3. In a separate clean bowl, whip egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.

4. Sift cocoa powder and cake flour over egg yolk mixture. Gently fold in with a rubber spatula.

5. Add one-third of egg whites to chocolate mixture and fold to lighten. Add remaining whites in two additions, folding gently until just combined.

6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until cake springs back when touched.

7. Immediately invert hot cake onto a powdered sugar-dusted towel. Peel off parchment paper and roll cake with towel from short end. Cool completely for 45 minutes to 1 hour.

8. Melt chopped chocolate and allow to cool to room temperature. Beat butter for 3-4 minutes until fluffy and pale.

9. Add powdered sugar and cocoa powder to butter, mixing on low speed. Add cooled melted chocolate, vanilla extract, and heavy cream. Beat on medium-high for 2-3 minutes until fluffy.

10. Carefully unroll the cooled cake. Spread one-third of buttercream evenly over surface, leaving 1/2-inch border.

11. Re-roll cake tightly without the towel. Transfer to serving platter seam-side down.

12. Cut a 2-inch diagonal slice from one end and attach to side of log with buttercream to create a branch effect.

13. Frost entire log with remaining buttercream. Use a fork to create bark texture by dragging it lengthwise through frosting.

14. Dust with powdered sugar for snow effect. Decorate with rosemary sprigs and fresh cranberries. Refrigerate for 1 hour before serving.

Notes

The cake must be rolled while still warm to prevent cracking – this is the most critical step for success.

Room temperature ingredients are essential for proper texture and easy mixing.

You can make the cake and buttercream 2 days ahead separately, then assemble the day of serving.

Store completed cake in refrigerator for up to 3 days. Remove 30-45 minutes before serving for best texture.

For a mocha variation, add 2 tablespoons instant espresso powder to the cocoa.

Use high-quality chocolate with at least 60% cocoa content for best flavor results.

If buttercream becomes too soft, refrigerate for 10-15 minutes and beat again.

Freeze unfrosted rolled cake for up to 1 month wrapped tightly in plastic wrap and foil.

• Prep Time: 30
• Cook Time: 15
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 385
• Sugar: 32g
• Sodium: 95mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 165mg

Keywords: Yule Log Cake Christmas, Buche de Noel, Christmas dessert, holiday cake, chocolate roll cake