Classic Chocolate Yule Log
Kids will have a blast helping to create and decorate this decadent chocolate roll cake. The classic chocolate yule log, or “Bûche de Noël,” features a soft Swiss roll filled with rich chocolate cream and topped with chocolate.
Planning your Christmas dinner? Check out these amazing recipes from my Christmas collection!
Start with a festive Olivier Salad (Salata de Boeuf), a traditional Romanian favourite, or try easy turkey meatballs in the oven for a savoury kick. You can also go for roasted eggplant with yogurt sauce, a flavorful and light option to start your meal. Then, enjoy a comforting bowl of lentil soup, served with warm, homemade focaccia for dipping.
For the main course, you have two great options: try stuffed grape leaves for a hearty, flavorful dish, or go for roast lamb stuffed with rosemary and garlic, paired with zesty chimichurri sauce and crispy roasted potatoes—a festive, delicious combo.
Finish the meal with sweet treats like Nutella whipped cream apple cake and easy-baked gorgonzola pears—the perfect ending to your Christmas spread.
An irresistible holiday dessert
If there’s one dessert that screams holiday cheer, it’s the classic chocolate yule log. This recipe is a family favourite that combines a light sponge, creamy filling, and smooth buttercream, all rolled into a festive masterpiece. Making this yule log is easier than you think, and the process is as fun as the result—especially if you get the kids involved. They’ll love helping with the decorations (and sneaking a few chocolate shavings).
Whether you’re hosting a big holiday dinner or want a sweet treat to share, this chocolate roll cake fits the bill. Let’s get started!
What is Yule Log?
A Yule log, or Bûche de Noël, is a traditional Christmas dessert. It’s a rolled sponge cake filled with cream or ganache and decorated to look like a log, often with chocolate frosting and festive decorations. Originating from burning logs during medieval Christmas celebrations, it’s now enjoyed worldwide during the holiday season.
Expert tip
Keep your sponge pliable by rolling it gently while it’s still warm. This helps prevent cracks when it’s filled and rolled later.
Why you’ll love this recipe
- Festive centrepiece for any holiday table.
- Easy-to-follow steps that anyone can master.
- Make-ahead-friendly so that you can focus on other dishes.
- Customizable with different fillings and decorations.
Ingredients
Get everything ready before decorating. Have your chocolate shavings, coconut flakes, and orange rind prepped and within reach. Chop, grate, or organize anything you need ahead of time.
Prepping in advance keeps things stress-free and makes decorating your classic buche de noel a breeze!
SPONGE CAKE
FILLING
BUTTERCREAM
TO DECORATE
Substitutions
- Chestnut purée: Swap with whipped cream cheese for a milder filling.
- Double cream: Heavy cream works just as well.
- Dark chocolate: Milk chocolate can be used for a sweeter taste.
Variations
- Add a splash of orange liqueur to the buttercream for a citrus twist.
- Use crushed candy canes as decoration for a peppermint theme.
- Swap the buttercream with whipped ganache for a lighter topping.
How to Shape a Yule Log
Shaping this chocolate rolled cake involves rolling a baked sponge filled with cream into a log shape. After baking, transfer the warm sponge onto sugar-dusted greaseproof paper, spread with filling, and roll tightly using the paper to guide.
Chill to set, then cover with buttercream, create a bark texture with a fork, and decorate. Serve sliced for a festive treat.
Assembling
- Unroll the Cooled Sponge: Once the sponge has cooled, carefully unroll it and remove any paper.
- Spread the Filling: Evenly spread the chestnut purée and whipped cream mixture over the sponge.
- Roll the Sponge: Gently roll the sponge back up, this time without the paper, to form the log shape.
- Chill: Place the rolled log in the fridge to set for 1-2 hours.
- Prepare the Buttercream: While the log is chilling, make the chocolate buttercream by beating together butter, icing sugar, and melted, cooled chocolate.
- Apply the Buttercream: Take the log out of the fridge and evenly cover it with the buttercream using a spatula.
- Create Bark Texture: Use a fork to make a bark-like texture on the buttercream.
- Decorate: Dust with icing sugar and add decorations like chocolate shavings or edible figurines.
- Serve: Slice and serve the festive yule log.
How to Frost a Yule Log
To frost this Christmas chocolate cake roll, first chill it well. Then, spread chocolate buttercream evenly using a spatula. Create a bark-like texture with a fork or spatula. Dust with powdered sugar and decorate with chocolate shavings or edible figurines before serving slices.
Decoration Ideas
Your cake is nearly complete! Some decoration ideas include:
- Sugared cranberries and rosemary
- Herbs and edible flowers
- Edible figurines.
- Chocolate shavings
- A dusting of powdered sugar to resemble snow
- Orange rind
- Fresh berries (such as raspberries or cranberries)
- Edible gold or silver leaf for a festive touch
Serving suggestions
Pair this yule log with a hot cup of spiced holiday tea or a warm mug of homemade hot chocolate for a cosy dessert experience. For a complete holiday spread, consider adding starters like deviled eggs or mains like roast lamb stuffed with rosemary and garlic.
Tips and tricks
- Use a serrated knife to slice the yule log cleanly.
- Keep your butter at room temperature for smooth buttercream.
- Chill the log briefly before decorating to make handling easier.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.
FAQs
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How to make a Classic Chocolate Yule Log
Equipment
- Mixing bowls: Use sturdy bowls for whisking and mixing.
- Electric mixer: Whisking the eggs to the right consistency is key.
- Baking tray: 10 x 12 inches./ 25cm x 30cm
- Parchment paper: Ensures the sponge doesn’t stick.
- Offset spatula: For smooth buttercream application.
- Heatproof bowl
- Sieve or sifter
Ingredients
Sponge:
- 4 large free-range eggs
- ¾ cup powdered sugar plus extra for dusting
- ¾ cup self-raising flour
- 2 tbsp cocoa powder
- 1 tsp vanilla bean paste
- 2 tbsp caster sugar
Filling:
- 1 tin sweetened chestnut purée about 8.8 oz
- 1 pinch of ground cinnamon
- ¾ cup + 2 tbsp double cream
- 1 tsp runny honey
Buttercream:
- 5.3 oz dark chocolate 70%
- ⅔ cup unsalted butter at room temperature
- 1 ¼ cups powdered sugar
To Decorate:
- Coconut flakes
- Orange rind
- Chocolate shavings
Instructions
SPONGE
- Preheat the oven to 180°C/350°F/gas 4. Line a 25cm x 30cm baking tray with greaseproof paper.4 large free-range eggs
- Separate the eggs. Whisk the egg whites with a pinch of sea salt until stiff peaks form, then add the vanilla bean paste. Gradually whisk in the icing sugar, then add the egg yolks one by one, whisking until pale and light.1 tsp vanilla bean paste
- Sift in the flour and cocoa powder. Fold everything together gently with a large metal spoon to retain air.3/4 cup self-raising flour, 2 tbsp cocoa powder
- Spoon the mixture into the lined tray, spreading it out evenly. Bake for 8-10 minutes until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and sprinkle evenly with caster sugar.2 tbsp caster sugar
- While still hot and flexible, turn the sponge out onto the sugared paper. Peel off and discard the baked piece of greaseproof paper.
- With one of the longest sides in front of you, fold up the excess paper. Roll up the sponge with the paper inside to set the shape and prevent cracking as it cools. Leave to cool.
FILLING
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.3/4 cup powdered sugar, 1 tin sweetened chestnut purée, 1 pinch of ground cinnamon, 3/4 cup + 2 tbsp double cream, 1 tsp runny honey
- Unroll the cooled sponge flat, removing the paper. Spread evenly with the chestnut purée, followed by the cream.
- Roll up the sponge again and place in the fridge to chill. Meanwhile, prepare the buttercream.
BUTTERCREAM
- Melt the chocolate in a heatproof bowl over simmering water. Remove from heat and let it cool.5.3 oz dark chocolate
- Beat the butter in an electric mixer until pale. Gradually add the icing sugar and cooled melted chocolate, continuing to mix until smooth.2/3 cup unsalted butter, 1 1/4 cups powdered sugar
- Take the chilled log from the fridge. Cut off a quarter at an angle to create a branch and position it on a serving board with a dollop of buttercream to secure it.
DECORATE
- Evenly cover the entire log with the chocolate buttercream. Use a fork to create a bark-like texture. Dust with extra icing sugar and add decorations such as shaved chocolate, coconut flakes and orange rind.Coconut flakes, Chocolate shavings, Orange rind
Notes
- Whipping Eggs: Whip the egg whites to stiff peaks gradually with icing sugar. This ensures the sponge is light and airy, providing a fluffy texture.
- Rolling Technique: Roll the warm sponge with sugared paper to set its shape and prevent cracking as it cools. This step helps maintain the log’s structure.
- Chilling and Decorating: Chill the assembled log before applying the buttercream to firm it up for easier handling. When decorating, use a fork to create a bark-like texture on the buttercream for an authentic look.
Classic chooclate yule log looks delicious I have made it,
This was such a fun, classic Christmas dessert!! The presentation was beautiful and it was delicious, too!
The soft Swiss roll filled with rich chocolate cream and topped with chocolate turned out really good and it was a hit at our home, our family loved it .
I’ve always wanted to make one of these! Thanks for the excellent instructions–it wasn’t as hard as I thought!
My family loved this! Thanks for the great recipe for this iconic Christmas dessert.
This reminds me of my childhood so much! I’ll try your recipe for show my kids! I’m sure it will be a hit!
This is absolutely fantastic! I love how extra-loaded with filling it is. It’s a lot easier to make than I thought it would be, as well.
Wonderful recipe! We used to make this growing up and we lost the recipe during a move. I’m so glad I found yours! Your recipes always turn out so good. 😊
Amazing treat! It’s so decadent and delicious. My family loved this!
I love making a traditional yule log! Can’t wait to give your recipe a try!
Such a classic, delicious Christmas dessert!!! It makes a beautiful presentation, too.
I’ve always wanted to make one of these for Christmas but have never gotten up the nerve to do it. Your instructions make it seem like I can do it though, so I’ll give it a go this holiday season! Thanks for the recipe!
I always wanted to make a yule log cake and this recipe makes it easier. The cake was yum and I loved the filling.
Still had some canned chestnut puree from xmas and wondered what to do with it when your recipe popped up. And I mean who says I can’t have a delicious yule log in the middle of summer? Exactly. No one.
This came out stunning and hit just the spot for an intense chocolate craving. Decorated it with fresh raspberries and it was so good!
This chocolate yule log looks so very good! I’m pinning it to make at Christmas. I made another of your cakes and it was delish so am sure this will be too!!
We just had a Christmas in July party and thought I’d try making a yule log. Was so good! Definitely going to make it again for actual Xmas.
Looks delicious, definitely gonna try this on Diwali.
Perfect for the holidays!!! A beautiful presentation, rich and delicious!!!