Get ready for the holidays with this fun Traditional Yule Log recipe. It has a chocolate touch and contains some of the most decadent ingredients to make it irresistibly good. This Bûche De Noël is absolutely delicious!
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What Is a Traditional Yule Log Dessert?
The Traditional Yule Log is a popular dessert commonly made during the holiday season in celebration of Christmas. The festive holiday dessert consists of chocolate cake rolled with buttercream and other ingredients to give it that special taste and touch.
While it looks like a giant version of a Swiss Roll, it tastes even better and is the perfect dessert to bring with you for any holiday dinners you plan on attending. It’s a nice alternative to all the Christmas cookies that you may have baked.
What Equipment is Needed?
- Parchment Paper
- 11×15 baking sheet
- Large Offset Spatula
- Mixing Bowls
- Measuring Cups and Spoons
- Hand Mixer or Stand Mixer
Why You’ll Love This Traditional Yule Cake
- The Traditional Yule Log Cake tastes amazing. You can slice into it, serve, and devour this scrumptious dessert.
- Not only does it taste amazing, but it looks great and fits with the Christmas theme.
- It might look complicated to make, but it’s not a difficult recipe to follow. With the right ingredients, you can make this dessert in no time.
How To Make A Yule Log: Recipe Tips & Tricks
- Start preparing your powdered sugar and towel when you place this cake in the oven because you need to work quickly with it so that it turns out perfectly.
- Make sure you have PLENTY of powdered sugar because you’re going to need it. The cocoa can get sticky.
- Touch the top of the cake to check for a slight springy feel. If it has the right feel to it, your cake is done and ready for you to remove from the oven.
Yule Log Baking Tips & Tricks
How many servings does this cake provide?
The Traditional Yule Log will leave you with enough cake to serve between eight and 10 people. You may need to make more than one if you’re hosting an event with many people attending.
Can I frost and decorate while the cake is still hot?
No, you’ll need to wait at least 30 minutes to give it some time to cool down.
What should I add as a finishing touch to the Traditional Yule Log?
Many people like to add sugared cranberries to this dessert to make it look even more aesthetically pleasing. Sugared cranberries look good and taste even better! You can also add some holiday-themed sprinkles to this dessert if you’d like.
What can I do if I don’t have heavy whipping cream?
If you don’t have heavy whipping cream, be sure to make a suitable alternative by combining butter with whole milk. Make sure you’re using whole milk with the butter before you get started. You can also use evaporated milk as an alternative if you have it at home.
How to Store the Traditional Yule Log
Carefully cover the Traditional Yule Log with plastic wrap or aluminum foil and be sure to place it in the fridge. You need to keep it chilled in the fridge before slicing into and serving it. You can keep it fresh in the fridge for up to four days, so it’s fine to make it in advance for any special parties or gatherings you’re going to attend.
Try These Easy Christmas Dessert Recipes
- Hot Chocolate Cupcakes
- Chocolate Bombs Cups
- Christmas Tree Cupcakes
- Christmas Cakesicles
- Italian Christmas Cookies
- 3-Ingredient Holiday Fudge
Save this easy Yule Log Cake recipe. Pin the image below to your favorite Pinterest board.
Get ready for the holidays with this fun Traditional Yule Log recipe. The Traditional Yule Log is a popular dessert commonly made during the holiday season in celebration of Christmas. The dessert consists of chocolate cake rolled with buttercream. While it looks like a giant version of a Swiss Roll, it tastes even better and is the perfect dessert to bring with you for any holiday dinners you plan on attending.
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Chocolate Buttercream & Filling
- 1/3 cup heavy whipping cream
- 2/3 cup pasteurized egg whites
- 3 tablespoon meringue powder
- 1/3 cup cocoa powder
- 2 lb. powdered sugar
- 1 lb. unsalted, butter, room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper.
- Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside
- Add the egg whites to a large mixer bowl and whip on high speed until still peaks form.
- While the egg whites are whipping, combine the egg yolks, sugar, and vanilla, in a large bowl until smooth. Add the dry ingredients and whisk together until well combined. Fold about 1/2 of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and fold together until streaks disappear.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes.
- Remove the cake from the oven, take a knife around the edges to loosen the cake.
- Dust the top of the cake with a lot of powdered sugar.
Cover with a tea towel. Flip the cake over and carefully remove the parchment paper. Dust with powdered sugar. While still hot roll the cake in the tea towel Set the cake aside to cool completely.
- For the frosting
- Add heavy cream and egg whites to a large mixing bowl with a whisk attachment. Mix for 30 seconds. then add meringue powder, cocoa powder, and powdered sugar.
- Whip on HIGH for 5 minutes.
- Cut the butter into chunks and while the base is whipping, begin adding them to the mixing bowl. After all the butter is incorporated add the vanilla and whip another 2 minutes.
- Change the attachment to the paddle to knock out the air and beat for 3-5 minutes.
- The result Is very silky and smooth.
- When the cake is cool, spread the filling evenly onto the unrolled cake.
- Re-roll it and wrap it in plastic wrap, seam side down and refrigerate for at least an hour.
- To decorate:
- Using a serrated knife cut off 3 inches of the roll. Use the buttercream to attach it to the larger piece to form the log shape. Cover the outside of the roll with buttercream.
- Use a fork to create a wood-like texture on the cake. Decorate with sugared cranberries if you'd like.
- Chill until ready to serve