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!
Yule Log (Made Easily, Delicious and Gluten Free!)
A delicious (gluten free) yule log everyone will enjoy!
Ingredients
Yule Log Sponge Cake
- 6 egg whites, at room temperature
- 3/4 cup (171 g) sugar (divided into ¼ c and ½ c or 57 g and 114 g)
- 6 egg yolks
- 1/3 cup (35 g) unsweetened cocoa, good quality
- 1 tsp vanilla extract
- pinch of salt
- confectioner's sugar
Filling
- 1 1/2 cups (12 oz) heavy cream, chilled
- 1/2 cup confectioner's sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons instant coffee powder
Mocha Buttercream Icing (optional)
- 1/4 cup (57 g) butter, room temperature
- 2.5 cups (250 g) confectioner's sugar
- 2 Tbsp unsweetened cocoa
- about 1/4 cup (1 to 2 oz) of cold, strong coffee
Instructions
Preheat oven to 375ºF (190ºC.)
For the Sponge Cake
- Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper.
- In large bowl (see notes), beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (57 g) sugar, two tablespoons at a time, beating until stiff peaks form. Set aside.
- Using the same beaters in another large bowl, beat yolks at high speed, adding remaining 1/2 cup (114 g) sugar, two tablespoons at a time, until very thick (about 4 minutes.
- At low speed, beat in 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.
Filling
- Place all ingredients in a bowl.
- Whip until stiff, cover and refrigerate until needed.
To Assemble
- Unroll the cake and cover with filling to 1" from one short 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.
- Let stand at room temperature for one hour before serving.
To Serve as in the Original Recipe
- Place on a serving platter.
- Dust with confectioner's sugar and decorate with red candied cherries and green angelica leaves.
Christina's Method of Decorating a Yule Log
- Prepare buttercream frosting: mix all the ingredients together until smooth and creamy, adding enough coffee until a smooth, spreadable consistency is reached.
- Before placing the filled yule log on a serving plate, cut a small piece off each end of the log, at a slight angle. Cut smaller than you think you should or you'll end up with a yule stump instead of a yule log (haha!)
- Spread a little frosting on an end of each piece (outside ends) 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 bark, by making rough streaks with the knife.
- Alternately, you can run a fork along the entire dessert, to make it look like the bark on a log. Sprinkle with confectioner's sugar just before serving (to make it look like snow.)
- Decorate with meringue mushrooms, pine needles, sugared cranberries, rosemary, and/or other decorations.
- SEE PHOTOS IN THE BODY OF THIS POST FOR BEST RESULTS.
Notes
- When choosing the large bowls to beat the egg whites and yolks, use the larger bowl to beat the egg whites in.
- You can skip the frosting and cutting off the ends for a super simple yule log cake.
- This cake can be made in about 45 minutes if not decorating with the frosting. Made with frosting it takes about 1.5 hours.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 116mgSodium: 53mgCarbohydrates: 21gFiber: 1gSugar: 19gProtein: 5g
Nutrition information is only estimated.
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How far ahead can this be made? I’m taking it to a Christmas party (have to transport it 2 hours away). Can I make it and ice the day before and keep it in the fridge? Thanks
Yes, absolutely, Kathie! As long as it’s refrigerated it will be fine. Enjoy, it’s always a hit! :)
Thanks
I’m going to add 1/2 cup of flour to “extend” the recipe as suggested. Is Almond Flour okay?
Hi Kathie, for some reason i found your questions in my spam folder! I wouldn’t add flour, especially almond flour. Where did you see this suggestion?
[…] Delicious yule log by ChristinaScucina […]
My daughter made one of these in French class and since I’m gluten free I searched and found this recipe. This is my favorite cake and loved by all. Not a fan of icing so I don’t make that. I also love to eat it frozen. I add a tablespoon of corn starch that is recommended in another recipe and it rolls better that way for me.
That’s wonderful, Alicia! Yes, you can absolutely skip the frosting and no need to turn it into a yule log either, which means you can make a chocolate Swiss roll anytime of year! :) Enjoy, I do love this cake myself! CC
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We made this for Christmas this year and it was a hit! My kids are sensitive to sugar so we used less sugar, especially in the icing. All 3 of my kids were really interested in the process and helped me make it, it was so much fun! This is a fantastic recipe and the cake was so easy to roll, did not break or crack and tasted amazing! We are going to make this every year now. Thank you so much for posting.
Hi Shena, I’m so happy everyone loved it. If sugar is an issue, you can skip the frosting altogether and just give the log a dusting of powdered sugar. Another tip: you can make this all year long and just make it as a Swiss roll, without turning it into a log (less work, too), and it’s a treat that’s not Christmas themed! :) Happy new year! CC
So excited to try this recipe. Bringing it to Christmas at my cousin’s. XO
Everyone’s going to love it, Valentina! Let me know how it goes :)
I’ve made a number of yule logs over the years, both gluten free and not, and I thought this worked very well – especially if you need a yule log that’s grain free. (I think, I’m not too familiar with grain-free but I think this would meet that criteria. But double check to be sure.) It did turn out much smaller than other yule logs I’ve made since this one has no flour whatsoever. The cake part is a very traditional, light sponge cake, and from that perspective it soaked up half a cup of rum beautifully. But because the cake is smaller it only served 7 of us, and not large pieces. On the plus side, it’s a very light cake so as decadent as it looks, it’s actually perfect after a heavy meal. So all in all, this is a great recipe if you’re looking for a lighter, smaller yule log. If you need a bigger yule log, look for a recipe that has some flour in it (gluten free or otherwise.)
Oh I would also add, the pictures above are fabulous – really nice job on those. If you’re never done a yule log before, follow the steps above and you’ll be fine. It’s much easier than you think!
Thank you so much, Kate! I appreciate it! :) CC
Lovely review, Kate! You are correct, it isn’t a large or heavy yule log. I’m glad you liked it, and yum with the rum! :) Thanks so much! Christina
I’ll add one more comment: I made this 3 times (yes, three!) this Christmas and added a little gluten-free flour the second and third time to make it a little bigger, and it worked great. I added flour with the cocoa, sifted together. Adding 1/2 cup of gf flour was good for serving 10 slices, and adding 3/4 cup flour fed our Christmas crew of 12 people. (At that point, it was much more traditional cake-like rather than sponge.) I love the flexibility of doing this! Wish I could share a picture, they were all beautiful and turned out great.
Oh please do send me a photo or two (or three)! :) Sounds great Kate! (Either email me or post to my Facebook page (Christina’s Cucina). Thank you for letting me know! CC
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