Why You’ll Love this Classic Christmas Yule Log
The hazelnuts add just the right crunch, while the powdered sugar “snow” creates that magical winter wonderland effect.
Who doesn’t love a dessert that’s both delicious and visually stunning?
Trust me, your guests will be absolutely impressed when you roll this beauty onto the table.
The best part? Despite its showstopping appearance, it’s actually quite manageable to make—even for us non-professional bakers.
What Ingredients are in Classic Christmas Yule Log?
This classic Christmas Yule Log, or Bûche de Noël as the French call it, requires a careful balance of ingredients to achieve that perfect combination of light chocolate sponge, creamy fillings, and rich frosting.
The recipe might look intimidating at first glance, but once you break down the ingredients into their respective components—sponge cake, white chocolate filling, and dark chocolate topping—it becomes much more approachable.
Plus, most of these ingredients are probably already in your pantry!
For the chocolate sponge:
- 1/2 cup plain flour
- 2 tablespoons cocoa powder
- 3 eggs
- 1/3 cup caster sugar
- 50g butter, melted and cooled
- 1 tablespoon caster sugar (extra for rolling)
For the white chocolate filling:
- 125g white chocolate, chopped
- 1/2 cup cream
- 50g hazelnuts, toasted and finely chopped
For the dark chocolate topping:
- 125g dark chocolate, chopped
- 1/2 cup cream
- Icing sugar for dusting
When shopping for these ingredients, quality really matters, especially for the chocolates.
A good-quality dark chocolate will give your Yule Log that rich, complex flavor that makes it so memorable.
As for the hazelnuts, toasting them before chopping brings out their nutty flavor, so don’t skip that step.
And remember, room temperature eggs will give you the best volume when beaten with sugar for that essential light and airy sponge texture.
Can you imagine anything more festive than this gorgeous chocolate creation dusted with snowy icing sugar?
How to Make this Classic Christmas Yule Log
Creating this showstopping Yule Log starts with preparing your baking tin properly—brush a 30x35cm Swiss roll tin with oil or melted butter and line it with baking paper. Preheat your oven to 180°C while you sift 1/2 cup plain flour and 2 tablespoons cocoa powder together twice (yes, twice—this guarantees a smooth, lump-free sponge).
Now for the fun part: using electric beaters, whip 3 eggs and 1/3 cup caster sugar for a full 5 minutes until the mixture becomes gloriously light and fluffy. This extended beating time is non-negotiable, as it creates the airy structure that allows your cake to roll without cracking.
Gently fold in the flour mixture and 50g melted butter using a large metal spoon, being careful not to deflate all that beautiful volume you’ve created.
Once baked for about 12 minutes, the rolling technique is what transforms this from ordinary cake to magical Yule Log. Sprinkle 1 tablespoon of extra caster sugar over a clean tea towel (this prevents sticking), then immediately turn the warm sponge onto it. Roll everything up together—cake, paper and all—and let it cool completely.
Meanwhile, prepare your fillings by melting 125g white chocolate with 1/2 cup cream using a double-boiler method, then beating it to soft peaks once cooled. For the topping, follow the same process with 125g dark chocolate and another 1/2 cup cream.
When assembling, unroll the cooled sponge, remove the paper, spread with the white chocolate filling, and sprinkle with 50g toasted hazelnuts before re-rolling.
The final touches are what make this dessert truly magical. After placing the roll on a serving platter, spread the dark chocolate topping all over, then run a fork along the length to create a realistic bark effect. Capturing your finished creation with professional lighting equipment will showcase your Yule Log’s intricate details and textures beautifully.
For the richest, most even chocolate coating, consider using a high-end Dutch oven to melt your chocolate through gentle, consistent heat distribution.
For that branch detail that makes it look like a genuine log, cut one end diagonally and position it against the main roll. Right before serving, dust generously with icing sugar—like freshly fallen snow on a winter log—and garnish with some fresh green leaves.
Can you imagine the gasps of delight when you bring this masterpiece to the table? The combination of light sponge, creamy white chocolate, and rich dark chocolate creates a dessert that’s as delicious as it’s impressive.
Classic Christmas Yule Log Substitutions and Variations
While traditional Christmas Yule Logs are delicious, you might need to make adjustments based on dietary requirements or simply to mix things up a bit. For gluten-free versions, I recommend substituting the plain flour with almond or coconut flour.
Need it dairy-free? Replace butter with coconut oil and use coconut cream instead of regular cream.
You can also play with flavors—mint chocolate, coffee, or orange zest add wonderful twists.
For a nutty alternative, try walnuts or pecans instead of hazelnuts.
And why not experiment with white chocolate ganache coating or a cream cheese filling? The possibilities are endless, don’t you think?
What to Serve with Classic Christmas Yule Log
A Classic Christmas Yule Log deserves perfect accompaniments to create a complete holiday dessert experience.
I always pair mine with a rich vanilla bean ice cream that melts slightly against the warm chocolate. A dollop of lightly sweetened whipped cream adds another creamy dimension, while fresh raspberries or sliced strawberries provide a tartness that cuts through the sweetness.
Hot drinks elevate the experience—try offering spiced eggnog, peppermint hot chocolate, or a robust coffee.
For adults, a small glass of dessert wine or port makes this traditional centerpiece feel even more special. Isn’t that what holiday indulgence is all about?
Final Thoughts
The Classic Christmas Yule Log stands as one of my favorite holiday traditions, bringing warmth and nostalgia to the dessert table every December.
There’s something magical about the spiral of chocolate sponge, filled with creamy white chocolate and hazelnuts, then covered in rich dark chocolate “bark.” Don’t you think it captures the essence of the season?
What I love most is how it transforms an ordinary gathering into something special.
The moment you dust it with powdered sugar and garnish with fresh greens, it becomes more than dessert—it’s a centerpiece, a conversation starter, a memory maker.
For another show-stopping holiday dish, consider preparing an elegant Beef Wellington featuring tender filet marinated and wrapped in delicate puff pastry.
For a savory alternative to holiday sweets, consider a festive pork tenderloin simmered in rich Guinness stout for deep flavor development.
