Yule Log Cake (Easy Step by Step Instructions)

This yule log cake is so delicious and light, it’s the perfect dessert for the end a Christmas meal. It’s so easy to make with my step by step directions, so don’t be intimidated! Did I mention it’s also naturally gluten free?

Originally published December 24, 2012.

This yule log cake is one of my earliest recipes.

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As you can see, I published it on Christmas Eve, giving my readers plenty of time to bake one in time for Christmas the next day! 🤣 Yule logs are a tradition in Italy (tronco di natale), and France (bûche de noël), as well as in the UK. I’m sure there are many other countries who celebrate the Christmas holiday with a log-shaped cake as well.

What can I say? I’m still learning! This yule log cake may look intimidating, but this recipe is really quite simple! If you want to make it even easier, you can omit the buttercream frosting and just dust the log with powdered sugar. 

What is a Yule Log?

An actual yule log is a large log that is traditionally burned in the fireplace on Christmas Day. However, most of us think about a yule log cake when we hear the words, “yule log”. The latter is a sponge cake (Swiss roll) that’s filled with cream or another creamy filling and decorated to look like a real, or not so real, wooden log. 

Why is this Cake Gluten Free?

This yule log recipe is gluten free because it’s a light sponge cake and the cocoa acts like the flour. I make it because of its texture and flavor, not because I want it to be gluten free, but that’s an added bonus when I have guests who are on gluten free diets. To me, this is the perfect Christmas dessert because of its beautiful presentation and festive shape. It’s also a light cake, which means it’ll probably even entice those with full bellies after a big Christmas dinner!

I usually make a few of these each Christmas season, and believe me, once it’s been sliced, it’s only a matter of minutes before it’s gone. You don’t have to make meringue mushrooms, but they are the perfect addition to the presentation of the yule log. You can use real bits of pine, pinecones or even rosemary, as I’ve used above, to adorn the log. 

How do you Make a Yule Log?

Making a yule log is quite simple. A quick sponge cake is made in a jelly roll (Swiss roll) pan, then filled with cream, cut and decorated to look like a log. See my full, step by step directions below.

You know I’m going to say something about the quality of ingredients, right? In addition to using the best quality eggs you can find, the next most important ingredient is the cocoa. Please, I beg of you, don’t use Her___ys! It simply won’t taste decadent and full of chocolate flavor. Here’s one of my favorites: Barry Cacao! It’s almost like butter in that it makes everything better!

Another Christmas recipe you might enjoy–Snow Cookies!

Yule log cakes are a tradition in many countries. In France, it is called a Bûche de Noël, in Italy, Tronchetto di Natale. It’s a lovely Christmas tradition to continue, especially since (this recipe) tastes fabulous! They also make a lovely gift if you want to make something homemade.

Looking for a simpler Christmas cake? Try this snow cake!

I have many other Christmas and holiday baking recipes you can discover, just use the search bar and type in Christmas or whatever you may be looking for.

Note: for a much simpler yule log with less sugar, skip the frosting. You’ll also not need to cut the ends off. It will simply be a chocolate Swiss roll, but still very delicious!

Yule Log
(Bûche De Noël or Ceppo di Natale)

adapted by Christina Conte from a McCall’s Cooking School recipe    Serves 12 

FULL PRINTABLE RECIPE BELOW

Ingredients

Cake

• egg whites
• sugar 
• egg yolks
• unsweetened cocoa, good quality
• vanilla extract
• pinch of salt
• confectioner’s sugar

Filling

• heavy cream
• confectioner’s sugar (powdered sugar)
• unsweetened cocoa
• instant coffee powder

Mocha Buttercream Icing (optional)

• butter
• confectioner’s sugar (powdered sugar)
• unsweetened cocoa
• coffee

Step by Step Directions

Preheat oven to 375ºF (190ºC.)

To decorate: meringue mushrooms, small branches of pine, sugared cranberries, rosemary dipped in beaten egg white and coated in sugar, etc.

Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper. 

In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (2 oz) sugar, two tablespoons at a time, beating until stiff peaks form.

Using the same beaters , but another bowl, beat yolks at high speed, adding remaining 1/2 cup (4 oz) sugar, two tablespoons at a time, until very thick (about 4 minutes.)

At low speed, beat in the cocoa, vanilla and salt until smooth.

With a spatula or large spoon, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible.)

Spread evenly into pan.

Bake 15 minutes or until surface springs back when gently pressed.

Place a clean linen kitchen towel on workspace and sprinkle with confectioner’s sugar, in a 15″x10″ area. Turn cake out onto sugared towel and carefully peel off paper.

Roll up cake, starting with the short end.

Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely. Meanwhile, prepare the filling.

Make the Filling

Place all ingredients in a bowl and beat until thick; then chill for at least half an hour.

Assemble the Yule Log Cake

Unroll the cake and cover with filling to 1″ from the edge.

Re-roll without the cloth, and place seam side down onto serving plate.

Cover loosely with foil and refrigerate for at least an hour before serving. This can also be frozen for up to a week, wrapped in foil.

To serve unfrosted: place on a serving platter, dust with confectioner’s sugar and decorate with red candied cherries and green angelica leaves (from the original recipe).

~Christina’s Method of Decorating a Yule Log~

 I like my yule log cake to look realistic.

To prepare buttercream frosting: mix all the ingredients together until smooth and creamy, adding enough coffee until a smooth, spreadable consistency is reached. I like adding coffee as it makes the frosting less sweet, but if you don’t like coffee, just use milk.

Before placing the filled yule log on a serving plate, cut a piece off each end of the log, at a 45 degree angle.

I use a cake lifter for lifting cakes. It makes it much easier. If you don’t have one, you can carefully use a spatula and one hand to lift the main part of the yule log cake.

Spread a little frosting on an end of each piece and attach it to the log to make it look like a log with two cut branches on it.

Frost the entire log, using a butter knife and make the frosting look like wood, by making rough streaks with the knife.

Think about how a tree grows when you make the bark. You don’t want the lines going the wrong way on the little branches off the main log. Get creative and give the bark some character. Alternately, you can run a fork along the entire dessert, to make it look like the bark on the log.

It doesn’t take much frosting or time to decorate a this cake with my yule log recipe. Be sure to use a plate, tray or plate with some extra space for decorations. 

Then just place some small pine needle branches, and other greenery around the cake. Top with sugared cranberries and you can leave it as is. Or decorate with meringue mushrooms, and other decorations.

Or you can sprinkle the cake with confectioner’s sugar just before serving (to make it look like snow.)

Remember to refrigerate the yule log cake for at least half an hour before serving. Slice with a serrated knife when serving, and wipe the knife in between each cut.

 

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This is the yule log from my original post (on a paper plate, with sparse decor)! Eek!

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