The Easy Festive Yule Log Cake, or Bûche de Noël, has always held a special place in holiday traditions. As I stand in my kitchen each December, dusting cocoa powder over this rolled masterpiece, I’m reminded of why this dessert has enchanted generations. What makes this version truly special is its accessibility – I’ve simplified the traditional recipe without sacrificing any of that magical holiday charm.

The key to this recipe’s success lies in its foolproof chocolate sponge cake that’s light yet sturdy enough to roll without cracking. The rich chocolate flavor is complemented by a cloud-like whipped cream filling that adds just the right amount of sweetness and moisture.

What I love most about this recipe is how forgiving it is. Don’t worry if your roll isn’t perfect – those little imperfections will be hidden under a blanket of chocolate frosting, and they actually add to the realistic log-like appearance. Nature isn’t perfect, after all!

The decorating process is where you can really let your creativity shine. Whether you’re creating delicate mushrooms from meringue, adding sugared cranberries, or simply running a fork through the frosting to create bark-like texture, each Yule Log becomes a unique masterpiece.

This recipe has become my go-to holiday showstopper, not just because it’s beautiful, but because it brings such joy to everyone who sees it. There’s something magical about serving a dessert that looks like it came straight from a winter wonderland.

Get ready to create the ultimate holiday showstopper with this simplified Yule Log recipe that looks professional but doesn’t require advanced baking skills. This version breaks down the intimidating classic into manageable steps anyone can master.

The chocolate sponge cake is engineered to be pliable and roll-friendly, eliminating the dreaded crack that many bakers fear. With a rich chocolate buttercream and light whipped cream filling, this cake delivers both in presentation and taste.

What sets this recipe apart is its forgiving nature and built-in troubleshooting steps. Even if you’ve never rolled a cake before, our fool-proof method ensures success. Plus, any imperfections are easily disguised as natural wood texture.

This recipe has been tested dozens of times to ensure that home bakers can recreate this classic holiday dessert with confidence and style.

Exciting Story: Last Christmas, I decided to tackle this Easy Festive Yule Log Cake for our family gathering. My kids joined in, helping to create the “bark” texture and sprinkling powdered sugar “snow” on top. When we brought it to the table, my grandmother, who grew up in France, had tears in her eyes – it reminded her of the Bûches de Noël from her childhood! Now it’s become our family’s most requested holiday dessert, and my children argue over who gets to help decorate it each year. Even my brother, who claims he “doesn’t like cake,” asks for seconds!

Why This Holiday Easy Festive Yule Log Cake? Selling Points:

• Perfect holiday centerpiece dessert
• Simpler version of a classic French recipe
• Step-by-step rolling technique prevents cracking
• Make-ahead friendly (can be assembled the day before)
• Customizable decorations for personal touch
• Rich chocolate flavor without being overly sweet
• Impressive presentation that’s easier than it looks
• Great activity to do with family
• No special equipment needed beyond a jelly roll pan
• Naturally good for sharing at holiday gatherings

What You Need For Easy Festive Yule Log Cake:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For Decoration:

• Additional cocoa powder for dusting
• Powdered sugar for “snow”
• Fresh rosemary sprigs (optional)
• Sugared cranberries (optional)

How to Make Easy Festive Yule Log Cake:

1. Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with parchment paper, leaving overhang.
2. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
3. In another bowl, beat egg yolks and remaining sugar until thick. Add oil and vanilla.
4. Sift together cocoa, flour, baking powder, and salt. Fold into yolk mixture.
5. Gently fold egg whites into chocolate mixture. Spread in prepared pan.
6. Bake 12-15 minutes until cake springs back when touched.
7. Immediately dust cake with cocoa powder and roll up (with parchment) while hot. Let cool completely.
8. Make filling by whipping cream with sugar and vanilla until stiff peaks form.
9. Unroll cake carefully, spread with filling, and re-roll.
10. Make buttercream by beating butter until creamy, then gradually add sugars, cocoa, cream, vanilla, and salt.
11. Cover cake with buttercream, creating bark texture with a fork.

Tips For Easy Festive Yule Log Cake: The most crucial step is rolling the cake while it’s hot – this “trains” the cake to roll without cracking. Don’t skip the cocoa powder dusting before rolling, as it prevents sticking and adds extra chocolate flavor.

When decorating, don’t aim for perfection! Real logs have knots, irregular bark patterns, and varying textures. Use your fork to create natural-looking patterns in the frosting, and don’t worry about making it too uniform.

Substitutions and Variations:

• Try different filling flavors like peppermint, coffee, or hazelnut
• Make a white chocolate version using vanilla cake and white chocolate buttercream
• Add crushed candy canes to the filling for a peppermint twist
• Create chocolate curls for bark texture instead of fork marks
• Use mascarpone cream instead of whipped cream for the filling
• Make meringue mushrooms for an extra traditional touch

Make a Healthier Version:

• Use Greek yogurt in place of some of the heavy cream in the filling
• Substitute applesauce for half the oil in the cake
• Use dark cocoa powder for more antioxidants
• Make a smaller portion size
• Use alternative sweeteners in the filling
• Consider using almond flour for part of the regular flour

Closing For Easy Festive Yule Log Cake: Creating this Yule Log is more than just baking – it’s about making holiday memories and starting new traditions. Don’t let its elegant appearance intimidate you; with this recipe, you’re well on your way to creating a dessert that will become part of your family’s holiday story.

Frequently Asked Questions For Easy Festive Yule Log Cake:

Can I make this ahead of time? Yes! You can make it up to 2 days ahead and store in the refrigerator.

Why did my cake crack when rolling? The cake needs to be rolled while hot. If it’s cooled too much, it becomes less flexible.

Can I freeze this cake? Yes, freeze unfrosted for up to 1 month. Decorate after thawing.

How do I prevent the filling from squeezing out? Don’t overfill, and leave a small border around the edges when spreading.

What if I don’t have a jelly roll pan? A regular baking sheet with raised edges can work, but adjust the recipe quantities accordingly.

Can I make this gluten-free? Yes, substitute the flour with a cup-for-cup gluten-free flour blend.

How should I store the finished cake? Keep refrigerated but serve at room temperature for best flavor.

Why is my buttercream too thick/thin? Adjust consistency with small amounts of cream or powdered sugar until spreadable.

Can I use canned whipped cream for the filling? Fresh whipped cream is recommended as it’s more stable and holds its shape better.

How far in advance can I decorate it? Decorate up to 24 hours in advance, keeping refrigerated.

What’s the best way to create bark texture? Use a fork to draw long lines along the length of the cake, varying pressure and direction.

Can I make mini Yule logs? Yes! Cut the rolled cake into smaller sections before frosting.

Easy Festive Yule Log Cake

Recipe by CutsfoodCourse: Cake, Chocolate, Christmas, Dessert, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 large eggs, separated

• 3/4 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1/4 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• For the Filling:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• For the Chocolate Buttercream:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1/2 cup unsweetened cocoa powder

• 2-3 tablespoons heavy cream

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• For Decoration:

• Additional cocoa powder for dusting

• Powdered sugar for “snow”

• Fresh rosemary sprigs (optional)

• Sugared cranberries (optional)

Directions

• Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with parchment paper, leaving overhang.
• Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
• In another bowl, beat egg yolks and remaining sugar until thick. Add oil and vanilla.
• Sift together cocoa, flour, baking powder, and salt. Fold into yolk mixture.
• Gently fold egg whites into chocolate mixture. Spread in prepared pan.
• Bake 12-15 minutes until cake springs back when touched.
• Immediately dust cake with cocoa powder and roll up (with parchment) while hot. Let cool completely.
• Make filling by whipping cream with sugar and vanilla until stiff peaks form.
• Unroll cake carefully, spread with filling, and re-roll.
• Make buttercream by beating butter until creamy, then gradually add sugars, cocoa, cream, vanilla, and salt.
• Cover cake with buttercream, creating bark texture with a fork.