There’s something magical about rolling out this Christmas Yule Log recipe when December arrives. The moment my kitchen fills with the rich scent of chocolate and coffee, I’m transported back to childhood winters watching my French grandmother create her bûche de Noël with such care. She’d always say, “A proper holiday dessert should tell a story,” and this chocolate log covered in delicate bark shavings certainly does.
Originally a French tradition dating back to the 19th century, this holiday dessert has become my family’s edible centerpiece every Christmas Eve. I remember standing on a stool as a child, carefully arranging the chocolate shavings while Grandma piped “mushrooms” from meringue. Now my own kids fight over who gets to dust the powdered sugar “snow” – though most of it ends up on their noses instead of the cake!
What makes this Christmas Yule Log recipe so special is how simple ingredients transform into something truly spectacular. With just eggs, sugar, and cocoa powder, you’ll create a dessert that looks straight from a Parisian patisserie. The best part? That first slice revealing the beautiful spiral of chocolate cake and velvety coffee cream – pure holiday magic on a plate.
Why You’ll Love This Christmas Yule Log Recipe Holiday Dessert
This isn’t just any holiday dessert – it’s the showstopper your Christmas table deserves! Here’s why I’m completely obsessed with this recipe:
- It looks like you spent hours when really, it comes together faster than wrapping presents. The chocolate shavings hide any imperfections beautifully.
- That rich chocolate-coffee combo will have everyone going back for seconds (I’ve seen grown adults lick their plates).
- Make it days ahead – the flavors actually improve overnight in the fridge while you’re busy decorating the tree.
- Kids adore decorating it with powdered sugar “snow” – messy fingers and all.
- No fancy equipment needed – just a simple jelly roll pan and some elbow grease.
Trust me, once you see those wide-eyed looks when you bring out your chocolate log, you’ll be making this every December!
Ingredients for Your Christmas Yule Log Recipe Holiday Dessert
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens in how we combine them:
- 4 large eggs – room temperature is crucial here (I leave mine out overnight)
- 3/4 cup granulated sugar – divided between the cake and filling
- 1/3 cup cocoa powder – packed firmly into your measuring cup for that deep chocolate flavor
- 1 teaspoon vanilla extract – the good stuff makes all the difference
- 1/4 teaspoon salt – just enough to balance the sweetness
- 1 cup heavy cream – chilled straight from the fridge (I’ve learned this the hard way!)
- 1/2 cup powdered sugar – sifted for the filling (plus extra for dusting)
- 1 teaspoon instant coffee – dissolves perfectly into the cream
- Chocolate shavings – I use a vegetable peeler on a chocolate bar for rustic “bark”
Pro tip: Measure everything before starting – this cake moves fast once you begin!
Equipment Needed
You won’t need anything fancy for this Christmas Yule Log, but these tools make all the difference:
- 10×15 inch jelly roll pan – the perfect size for rolling (don’t even try a regular baking sheet!)
- Parchment paper – non-negotiable for easy release
- Stand or hand mixer – those eggs need serious whipping
- Clean kitchen towel – slightly bigger than your pan for rolling
- Offset spatula – my secret weapon for smooth filling
- Vegetable peeler – creates those gorgeous chocolate bark shavings
See? Nothing too crazy – just basics that make holiday baking a breeze!
How to Make the Perfect Christmas Yule Log Recipe Holiday Dessert
Okay friends, here’s where the holiday magic happens! I’ll walk you through each step of creating this showstopping dessert. Don’t let the rolling intimidate you – I’ve included all my tricks for success. Just follow along, and you’ll have a gorgeous yule log before you can say “Joyeux Noël!”
Preparing the Chocolate Sponge
First, crank up your mixer and beat those room-temperature eggs with sugar for a good 5 minutes. You want them thick, pale, and able to hold ribbons when you lift the beaters – this gives our cake that perfect airy texture. Now, sift in your cocoa powder (no lumps!), vanilla, and salt. Here’s the crucial part: fold gently with a spatula, scraping from the bottom up, just until combined. Overmixing at this stage is the number one reason cakes turn dense, so resist the urge!
Rolling and Cooling the Cake
The second that cake comes out of the oven (and I mean immediately!), grab your prepared towel. Dust it generously with powdered sugar, then flip the warm cake onto it. Peel off the parchment paper – carefully, it’s hot! Now, starting from the short end, roll the cake up with the towel inside. This creates “muscle memory” so it won’t crack later. Let it cool completely this way – about an hour – while you prepare the filling.
Making the Coffee Cream Filling
Chilled bowl, chilled beaters, chilled cream – this is your whipped cream mantra! Whip the heavy cream on medium until soft peaks form, then add the powdered sugar and instant coffee. Keep beating until stiff peaks hold when you lift the beater – but stop before it turns grainy. Pro tip: If your kitchen’s warm, place the bowl over ice while whipping for extra stability. For extra stability, sometimes a little chilling helps!
Decorating Your Christmas Yule Log
Time for the fun part! Unroll your cooled cake (don’t panic if it cracks slightly) and spread the filling evenly with an offset spatula. Reroll gently without the towel, then transfer to your serving platter. Now take that vegetable peeler and shave chocolate curls directly onto the log – they’ll stick beautifully to the cream. Want that authentic bark look? Go diagonal with your strokes and vary the sizes!
Pro Tips for Your Christmas Yule Log Recipe Holiday Dessert
After making dozens of these holiday logs (and yes, plenty of mishaps!), here are my hard-earned secrets for yule log success:
- Cracks happen! Don’t panic if your cake cracks when unrolling – just position that side down on the plate. The creamy filling acts like spackle, and chocolate shavings hide all sins.
- Sticking prevention: That parchment paper is your best friend. For extra insurance, I rub a tiny bit of butter under the corners before adding batter.
- Whipped cream woes? If your filling starts weeping, fold in a teaspoon of cornstarch while whipping. And always, always use cold cream straight from the fridge.
- Rolling trick: Can’t get a tight spiral? Use the edge of your baking sheet to help tuck the first turn of cake as you roll.
Remember – even imperfect yule logs taste incredible. The flavors are what everyone will remember! If you are interested in other holiday baking ideas, check out this blue red velvet cake recipe for a different kind of festive treat.
Serving and Storing Your Christmas Yule Log
Here’s my golden rule – chill that beauty for at least 2 hours before serving! That rest time lets the flavors meld and makes slicing clean cuts a breeze. Use a sharp knife dipped in hot water (and wiped dry) for picture-perfect slices that show off that gorgeous spiral. Any leftovers? Just pop them in an airtight container in the fridge for up to 3 days – if it lasts that long! The coffee cream actually gets more delicious each day.
Christmas Yule Log Recipe Holiday Dessert Variations
Once you’ve mastered the classic version, try these fun twists to make your yule log uniquely yours! For a festive peppermint version, I add a teaspoon of peppermint extract to the cream filling and top with crushed candy canes – the red and white looks so pretty against the chocolate. Orange zest fans (like me!) will adore adding a tablespoon to the batter plus a splash of Grand Marnier to the filling. And for Nutella lovers? Simply swirl spoonfuls into the cream before rolling – the hazelnut flavor pairs magically with coffee. My kids beg for the “cookie dough” variation where I mix mini chocolate chips into the filling!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each slice of this holiday treat (based on the exact ingredients I use – yours may vary slightly). One beautiful slice of Christmas Yule Log contains:
- Calories: 320
- Sugar: 28g
- Fat: 18g (11g saturated)
- Carbohydrates: 38g
- Protein: 5g
- Sodium: 85mg
Remember, different brands and ingredient substitutions will change these numbers – but hey, it’s Christmas! A little indulgence never hurt anyone. For those interested in the science behind food ingredients, you can look into the role of salt in baking.
Frequently Asked Questions
Can I freeze the Christmas Yule Log?
Absolutely! Wrap the unfrosted cake roll tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before adding the cream and decorations. The filled log freezes well too – just know the whipped cream texture changes slightly.
What egg substitutes work for this recipe?
I’ve had success with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) though the cake will be denser. For a lighter texture, try 3/4 cup applesauce total. My vegan friend swears by aquafaba – whip the liquid from a can of chickpeas like you would egg whites!
How far ahead can I make this holiday dessert?
The cake roll itself keeps beautifully for 2 days before filling. Once assembled, it’s best within 3 days – though in my house, it never lasts that long! The flavors actually improve after 24 hours in the fridge.
Why did my cake crack when rolling?
Don’t worry – this happens to everyone! The key is rolling it immediately out of the oven while still warm and flexible. If it cracks after filling, just turn that side down – the chocolate “bark” hides everything beautifully.
Can I make this without coffee?
Of course! Just leave out the instant coffee or swap it for cinnamon, orange zest, or even a tablespoon of your favorite liqueur. The coffee just enhances the chocolate flavor but isn’t essential. If you are looking for other ways to enhance flavor, you might find interesting ideas in this strawberry lassi drink recipe.
Magical Christmas Yule Log Recipe in Just 4 Steps
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Christmas Yule Log dessert, perfect for holiday celebrations. This rich chocolate roll is decorated to resemble a wooden log.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon instant coffee
- Chocolate shavings for decoration
Instructions
- Preheat oven to 375°F. Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until thick and pale. Fold in cocoa, vanilla, and salt.
- Spread batter evenly in prepared pan. Bake for 12-15 minutes.
- Immediately turn cake onto a clean towel dusted with powdered sugar. Roll cake with towel and let cool.
- Whip cream with powdered sugar and coffee until stiff peaks form.
- Unroll cake, spread filling evenly, then reroll without towel.
- Decorate with chocolate shavings to resemble bark.
Notes
- Work quickly when rolling the warm cake
- Chill before serving for easier slicing
- Store leftovers refrigerated
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 145mg
Keywords: Christmas dessert holiday baking chocolate yule log