You’ll find 14 yule log cake recipes that cover classic and modern twists, with clear steps for sponge, filling, and decoration. Pick a flavor—chocolate, caramel, espresso, fruit, nut, or spice—gather simple ingredients, and follow straightforward rolling and frosting tips to avoid cracks. Each recipe includes tweaks for gluten-free or vegan needs. Start with one basic log and you’ll be ready to try a fancier version next.
Classic Chocolate Bûche De Noël
Classic Chocolate Bûche — a velvety, chocolatey Yule log that’s as festive as it’s indulgent.
Ingredients:
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar, divided
- 30 g (1/4 cup) unsweetened cocoa powder, plus extra for dusting
- 70 g (1/2 cup) all-purpose flour, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 60 g (1/4 cup) unsalted butter, melted and cooled
- 240 ml (1 cup) heavy cream
- 170 g (6 oz) semi-sweet chocolate, finely chopped
- 2 tbsp powdered sugar (for whipped cream, optional)
- 2 tbsp strong coffee or espresso (optional, for chocolate glaze or to flavor cream)
- Powdered sugar or chocolate shavings for decoration
How to Make:
- Preheat your oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly-roll pan with parchment and lightly grease.
- Whisk egg yolks with 50 g (1/4 cup) granulated sugar and vanilla until pale and thick.
- Stir in the melted butter, then fold in the sifted flour and cocoa until just combined.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 g (1/4 cup) sugar and beat to glossy stiff peaks.
- Gently fold a third of the egg whites into the chocolate batter to loosen it, then fold in the rest carefully to keep it airy.
- Spread the batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes until the cake springs back lightly.
- While warm, dust a clean kitchen towel with cocoa or powdered sugar and invert the cake onto it. Peel off the parchment and roll the cake up in the towel from the short side. Cool completely rolled up.
- Meanwhile, make the chocolate filling: heat the cream until simmering, pour over the chopped chocolate (and coffee if using), let sit 1 minute, then stir until smooth. Cool until spreadable, or whip slightly for a lighter filling.
- Unroll the cooled cake gently, spread the chocolate filling evenly, leaving a small border. Re-roll tightly without the towel and place seam-side down on a serving platter.
- For the glaze, use extra melted chocolate or whip together a quick ganache (equal parts cream and chocolate warmed and stirred) and spread over the log. Use a fork to create bark-like ridges.
- Chill 30 minutes to set. Dust with powdered sugar, sprinkle chocolate shavings, and add festive touches like meringue mushrooms if you like.
- Slice with a serrated knife and serve. Enjoy a slice of festive chocolate bliss!
Salted Caramel Yule Log
A decadent Salted Caramel Yule Log that balances buttery caramel, a touch of sea salt, and tender chocolate sponge — holiday comfort in every slice.
Ingredients:
- 4 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 30 g (1/4 cup) cocoa powder, unsweetened
- 60 g (1/2 cup) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 tsp baking powder
- 2 tbsp powdered sugar (for dusting towel)
- 200 g (7 oz) dark chocolate (for ganache)
- 200 ml (3/4 cup + 2 tbsp) heavy cream (for ganache)
- 100 g (1/2 cup) unsalted butter, softened (for buttercream)
- 120 g (1/2 cup) salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for finishing
- Optional: chocolate shavings or holly for decoration
How to Make:
- Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a large bowl, whisk eggs and granulated sugar until thick, pale, and ribbony (about 5–7 minutes by hand or 3–4 minutes with a mixer).
- Stir in vanilla.
- Sift cocoa, flour, baking powder, and a pinch of salt over the egg mixture; fold gently until just combined.
- Pour batter into prepared pan, smooth evenly, and bake 10–12 minutes until the cake springs back when touched.
- While cake bakes, lay a clean kitchen towel and dust generously with powdered sugar.
- Immediately invert hot cake onto the sugared towel, peel off parchment, and starting at the short end, roll the cake and towel together; let cool completely rolled up.
- Make the ganache: heat cream until just simmering, pour over chopped dark chocolate, let sit 1 minute then stir until smooth. Cool until spreadable.
- Make the buttercream: beat softened butter until fluffy, then beat in cooled ganache a little at a time until smooth and spreadable.
- Carefully unroll the cooled cake, spread a thin layer of salted caramel over the surface, leaving a 1/2-inch border.
- Spread about two-thirds of the chocolate buttercream over the caramel layer.
- Re-roll the cake tightly (without the towel) and place seam-side down on a serving platter.
- Trim ends at an angle to resemble a log; attach one trimmed piece to the side with a little buttercream for a branch.
- Use remaining buttercream to cover the outside of the log, creating bark-like texture with the back of a spoon or fork.
- Drizzle a little extra salted caramel over the top, sprinkle with flaky sea salt, and add chocolate shavings or holly if desired.
- Chill 30–60 minutes to set, then slice and serve.
Enjoy — each slice is a gooey, salty-sweet holiday hug.
Espresso and Dark Chocolate Roll
Espresso and Dark Chocolate Roll — a rich, coffee-kissed Yule log that melts in your mouth.
Ingredients:
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar, divided
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/3 cup (40 g) all-purpose flour
- 1/4 tsp salt
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 cup (60 ml) strong brewed espresso or coffee, cooled
- 1 cup (240 ml) heavy cream, chilled
- 2–3 tbsp powdered sugar (to sweeten whipped cream)
- 4 oz (115 g) dark chocolate (70% cocoa), finely chopped
- 2 tbsp unsalted butter, room temperature
- Optional: cocoa powder or chocolate shavings for dusting, coffee beans for decoration
How to Make:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease the parchment.
- Whisk egg yolks with 1/4 cup (50 g) granulated sugar until pale and slightly thickened, then stir in vanilla, espresso powder, and cooled brewed espresso.
- Sift cocoa, flour, and salt together and gently fold into the yolk mixture until smooth.
- In a clean bowl, beat egg whites until foamy, then gradually add remaining 1/2 cup (100 g) sugar and beat to glossy soft peaks.
- Fold one-third of the beaten egg whites into the chocolate batter to lighten it, then gently fold in the remaining whites until no streaks remain.
- Spread batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes, until the cake springs back lightly.
- While hot, invert the cake onto a clean kitchen towel dusted with cocoa or powdered sugar, peel off parchment, and roll the cake up in the towel from the short side. Let cool completely rolled up.
- Meanwhile, melt the dark chocolate with butter gently (double boiler or low microwave), stirring until smooth. Let cool to lukewarm.
- Whip the chilled cream with powdered sugar to soft peaks, then fold most of the melted chocolate into the whipped cream to create a chocolate coffee filling; reserve a spoonful for the outside if you like.
- Unroll the cooled cake carefully, spread the chocolate-coffee filling evenly, and re-roll tightly without the towel. Trim the ends for a neat look.
- Spread remaining chocolate (or remaining chocolate-whipped cream) over the outside, using a fork to create bark-like texture. Dust with cocoa or add chocolate shavings and coffee beans to decorate.
- Chill at least 1 hour to set, then slice and serve.
Enjoy a slice of this espresso-dark chocolate roll with a cup of coffee — pure holiday decadence!
Raspberry Chocolate Surprise Log
A festive, indulgent Yule log filled with raspberry jam and rich chocolate ganache—perfect for holiday showstopping dessert.
Ingredients:
- For the sponge:
- 4 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 30 g (1/4 cup) unsweetened cocoa powder
- 60 g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- For the filling:
- 180 g (3/4 cup) raspberry jam (seeded or smooth, your choice)
- 200 ml (about 3/4 cup + 1 tbsp) heavy cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- For the ganache:
- 200 g (7 oz) dark chocolate, chopped
- 180 ml (3/4 cup) heavy cream
- 2 tbsp unsalted butter, room temperature
- For decoration:
- Fresh raspberries
- Cocoa powder for dusting
- Optional: chocolate shavings or powdered sugar
How to Make:
- Preheat oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease.
- Whisk eggs and granulated sugar in a large bowl until thick, pale, and tripled in volume (about 5–7 minutes).
- Gently fold in vanilla, then sift cocoa, flour, baking powder, and salt over the eggs; fold carefully until just combined.
- Spread batter evenly in the prepared pan and smooth the top.
- Bake 10–12 minutes until the sponge springs back lightly and a toothpick comes out clean.
- While hot, dust a clean kitchen towel with powdered sugar or cocoa, invert the sponge onto it, peel off parchment, and roll the cake with the towel from the short end; let cool rolled up.
- For the filling, whip cold cream with powdered sugar and vanilla to soft peaks; refrigerate until ready.
- For the ganache, heat the cream until steaming, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth; whisk in butter until glossy and set aside to thicken slightly.
- Unroll the cooled sponge, spread an even layer of raspberry jam over the surface, then spread the whipped cream over the jam, leaving a 1 cm (1/2 inch) border.
- Reroll the cake gently without the towel, transferring it seam-side down to a serving platter.
- Trim the ends for a neat look (reserve trimmings for snacking), then spread the ganache over the log with a spatula, creating bark-like texture with the tines of a fork.
- Decorate with fresh raspberries, dust with cocoa or powdered sugar, and add chocolate shavings if desired.
- Chill at least 1 hour to set before slicing.
Serve slices with extra raspberries for a bright finish—your Raspberry Chocolate Surprise Log is ready to wow the crowd!
Hazelnut Praline Bûche
Hazelnut Praline Bûche — a silky, nutty Yule log with crunchy praline and a cloudlike hazelnut cream.
Ingredients:
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar, divided
- 30 g (1/4 cup) powdered sugar
- 80 g (2/3 cup) all-purpose flour
- 30 g (1/3 cup) hazelnut meal (ground toasted hazelnuts)
- Pinch of salt
- 1 tsp vanilla extract
- 30 g (2 tbsp) unsalted butter, melted and cooled
- 200 g (7 oz) hazelnut praline paste or finely ground praline
- 250 ml (1 cup) heavy cream, cold
- 2 tbsp confectioners’ sugar (for whipped cream)
- 100 g (about 1 cup) toasted hazelnuts, roughly chopped (for crunchy layer and garnish)
- 2 tbsp light corn syrup or honey (optional, to glaze praline)
- Cocoa powder or melted chocolate for dusting/decoration
How to Make:
- Preheat oven to 200°C/400°F. Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease.
- Whisk egg yolks with 50 g granulated sugar and vanilla until pale and slightly thick.
- Gently fold in melted butter, hazelnut meal, and flour until just combined.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 g granulated sugar and beat to glossy stiff peaks.
- Fold one-third of the whipped whites into the yolk mixture to loosen, then gently fold in the rest until uniform.
- Spread the batter evenly in the prepared pan and bake 8–10 minutes, until the cake springs back lightly.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar, peel off parchment, and roll the cake (with towel) from the short end. Let cool completely rolled.
- Meanwhile, prepare hazelnut cream: whip cold heavy cream with confectioners’ sugar to medium peaks. Fold in praline paste until smooth and spreadable.
- For the crunchy layer, heat praline paste or sugar with corn syrup/honey until pourable (if using), then stir in chopped toasted hazelnuts. Let cool slightly to thicken.
- Unroll the cooled cake, spread an even layer of hazelnut cream, then a thin strip of the crunchy hazelnut praline down the center. Leave a small border.
- Re-roll the cake tightly without the towel. Trim ends at an angle and set aside.
- Spread remaining hazelnut cream over the outside of the log. Use a fork to create bark-like texture or drizzle with melted chocolate.
- Press extra chopped toasted hazelnuts on top where desired and dust lightly with cocoa powder.
- Chill 1–2 hours to set before serving. Slice with a serrated knife and wipe between cuts for clean slices.
Enjoy a slice of festive crunch and velvety hazelnut bliss — perfect for holiday gatherings!
Orange Cointreau Chocolate Log
Zesty orange and dark-chocolate rolled yule log with a hint of Cointreau — festive and irresistibly boozy.
Ingredients:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 large orange
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cocoa powder, sifted
- 1/2 tsp baking powder
- Pinch of salt
- Powdered sugar, for dusting the towel
- 1 cup heavy cream, chilled
- 2 tbsp confectioners’ sugar (for whipped cream)
- 2 tbsp Cointreau (plus 1–2 tbsp for brushing)
- 4 oz dark chocolate (60–70%), chopped
- 2 tbsp unsalted butter, softened
- Extra orange zest or candied orange peel for garnish
How to Make:
- Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a large bowl, whisk the eggs, granulated sugar, vanilla, and orange zest until thick, pale, and ribbon-like (about 5–7 minutes by hand or 3–4 minutes with a mixer).
- Gently fold in the sifted flour, cocoa, baking powder, and salt until just combined; don’t overmix.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake 10–12 minutes, until the cake springs back slightly when touched.
- While hot, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel; peel off the parchment.
- Starting at a short end, roll the cake and towel together into a tight spiral; let cool completely on a rack.
- Meanwhile, make the filling: heat the heavy cream until just simmering, pour over chopped dark chocolate, let sit 1 minute, then whisk until smooth; stir in butter and 2 tbsp Cointreau. Cool until slightly thickened.
- Whip the cooled chocolate-Cointreau mixture (or whip the cream with confectioners’ sugar and fold into the chocolate) until spreadable.
- Unroll the cooled cake gently, brush the surface lightly with 1–2 tbsp Cointreau, then spread the filling evenly, leaving a small border.
- Re-roll the cake (without the towel) tightly and place seam-side down on a serving platter.
- For the glaze: melt a bit more dark chocolate with a teaspoon of butter and drizzle or spread over the log; you can roughen the surface with a fork to mimic bark.
- Chill 30–60 minutes to set, then dust with powdered sugar, garnish with extra orange zest or candied peel, and slice to serve.
Serve with a hot cup of coffee or a festive toast—this zesty, boozy log is ready to steal the show.
Peppermint Mocha Yule Log
A festive twist on a classic yule log that combines cool peppermint and rich mocha for a bright, cozy holiday centerpiece.
Ingredients:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1/4 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (adjust to taste)
- 1/4 cup strong brewed espresso or very strong coffee, cooled
- Powdered sugar for dusting
For the filling:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder, sifted
- 1/2 teaspoon peppermint extract
For the ganache (optional):
- 4 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream
- 1/2 teaspoon instant espresso powder (optional)
- Crushed peppermint candies or candy canes for garnish
How to Make:
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease the paper.
- Whisk eggs and granulated sugar in a large bowl until thick, pale, and ribbon-like, about 4–6 minutes.
- Gently fold in sifted cocoa, flour, and salt in two additions, keeping as much air in the batter as possible.
- Stir in vanilla, peppermint extract, and cooled espresso until just combined.
- Spread batter evenly into the prepared pan and bake 10–12 minutes until the cake springs back when touched.
- While cake bakes, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.
- As soon as cake is out of the oven, loosen edges and invert cake onto the sugared towel; peel off parchment.
- Starting at a short end, roll the cake and towel together into a log; let cool completely seam-side down.
- Make the filling: whip cold heavy cream with powdered sugar, cocoa, and peppermint extract to soft peaks.
- Unroll cooled cake gently, spread the chocolate-peppermint whipped cream evenly, and re-roll without the towel.
- For ganache: heat cream until steaming, pour over chopped chocolate and espresso powder, let sit 1 minute, then stir smooth.
- Spread ganache over the rolled cake and use a fork to create bark-like texture; chill 30 minutes to set.
- Garnish with crushed peppermint candies and a dusting of powdered sugar just before serving.
Enjoy slices of this minty mocha yule log with a hot cup of cocoa — holiday cheers in every bite!
Matcha White Chocolate Roll
Bright, elegant matcha and white chocolate swirl — a festive roll that’s light, silky, and delightfully green.
Ingredients:
- 4 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 80 g (2/3 cup) cake flour or all-purpose flour, sifted
- 1 tablespoon matcha (green tea) powder, sifted
- 1/4 teaspoon fine salt
- 40 g (3 tablespoons) unsalted butter, melted and cooled
- 2 tablespoons whole milk
- 120 g (4 oz) white chocolate, chopped
- 200 ml (3/4–1 cup) heavy cream, chilled
- 1 tablespoon powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract
- Extra powdered sugar or sifted matcha for dusting (optional)
How to Make:
- Preheat oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease.
- Whisk eggs and granulated sugar in a large bowl until pale and thick, about 3–4 minutes (use a mixer or vigorous whisk).
- Sift flour, matcha, and salt together, then gently fold into the egg mixture in two additions until just combined.
- Stir melted butter and milk together, drizzle into the batter, and fold lightly until smooth and even.
- Spread batter evenly into the prepared pan and tap once to release big air bubbles.
- Bake 10–12 minutes, or until the top springs back when touched and a toothpick comes out clean.
- While the cake bakes, place a clean kitchen towel on the counter and dust it lightly with powdered sugar or sifted matcha.
- As soon as cake is out of oven, loosen edges with a knife, invert cake onto the towel, peel off parchment, and roll cake up in the towel from the short side; let cool completely rolled up.
- Melt white chocolate gently (double boiler or low power microwave), let cool to lukewarm.
- Whip chilled cream with powdered sugar and vanilla until soft peaks form, then fold in the cooled white chocolate until smooth and slightly thickened.
- Unroll the cooled cake carefully, spread the white chocolate whipped cream evenly over the surface, leaving a 1/2-inch border.
- Re-roll the cake tightly without the towel, wrap in plastic, and chill at least 1 hour to set.
- Before serving, dust with powdered sugar or sifted matcha for a pretty finish and slice with a sharp knife.
Enjoy a slice of this bright, creamy matcha roll — it’s tea time with a festive twist!
Chestnut Cream Bûche
Chestnut Cream Bûche — a silky, nutty yule log that’s elegant, comforting, and full of harvest warmth.
Ingredients:
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar
- 80 g (2/3 cup) all-purpose flour
- 20 g (2 tbsp) unsweetened cocoa powder (optional for chocolate sponge)
- Pinch of salt
- 1 tsp vanilla extract
- 250 g (about 1 cup) canned or jarred sweetened chestnut purée (or unsweetened plus 50 g powdered sugar)
- 200 ml (about 3/4 cup + 1 tbsp) heavy cream, cold
- 50 g (1/4 cup) powdered sugar, divided
- 1 tbsp dark rum or chestnut liqueur (optional)
- 50 g (3 tbsp + 1 tsp) unsalted butter, softened
- 50 g (1/4 cup) chopped roasted chestnuts or candied chestnuts, for folding/garnish (optional)
- Confectioners’ sugar for dusting and cocoa for decoration (optional)
How to Make:
- Preheat oven to 200°C (400°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment and lightly grease.
- Whisk egg yolks with half (50 g) of the granulated sugar and vanilla until pale and slightly thickened.
- In a separate bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add the remaining granulated sugar and beat to glossy stiff peaks.
- Fold the egg yolk mixture gently into the egg whites, then sift in flour and cocoa (if using) and fold until just combined—be gentle to keep air in the batter.
- Spread batter evenly in the prepared pan and bake 8–10 minutes, until springy and a toothpick comes out clean.
- While hot, dust a clean kitchen towel with powdered sugar, invert the cake onto the towel, peel off parchment, and roll the cake up in the towel from the short side. Let cool completely rolled up.
- Meanwhile, make chestnut cream: beat the softened butter with the chestnut purée, powdered sugar (reserve a little for dusting if you like), and rum/liqueur until smooth and spreadable. Chill briefly if too soft.
- Whip the cold heavy cream to medium-stiff peaks with the remaining powdered sugar, then gently fold it into the chestnut mixture until light and even. Fold in chopped chestnuts if using.
- Unroll the cooled cake, spread an even layer of chestnut cream over the surface, leaving a small border. Re-roll the cake tightly without the towel.
- Trim the ends for a neat log and place seam-side down on a serving platter. Spread any remaining chestnut cream over the outside to “frost” the log and create bark-like texture with a fork.
- Chill at least 1 hour to set. Dust with confectioners’ sugar or a light cocoa dusting and garnish with extra chestnuts or holly if desired.
Serve slices with a warm smile — this chestnut bûche is festive, cozy, and utterly delicious.
Lemon Curd and Blueberry Log
Bright, zesty lemon curd and juicy blueberry filling rolled into a tender sponge — a fresh twist on the classic Yule log.
Ingredients:
- 4 large eggs, separated
- 100 g (1/2 cup) granulated sugar, divided
- 60 g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp lemon juice (for sponge)
- Pinch of salt
- 3 tbsp powdered sugar (for dusting the towel)
- 200 g (about 3/4 cup) lemon curd (store-bought or homemade)
- 150 g (1 cup) fresh or frozen blueberries (if frozen, thaw and drain)
- 150 ml (2/3 cup) heavy cream
- 1–2 tbsp confectioners’ sugar (to sweeten whipped cream)
- Extra lemon zest and a few whole blueberries for garnish
How to Make:
- Preheat oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease.
- In a bowl, whisk egg yolks with 50 g (1/4 cup) granulated sugar until pale and slightly thick. Stir in flour, baking powder, lemon zest, and 2 tbsp lemon juice until smooth.
- In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 50 g (1/4 cup) granulated sugar and beat until glossy stiff peaks.
- Gently fold a third of the egg whites into the yolk mixture to lighten, then carefully fold in the remaining whites until no streaks remain.
- Spread batter evenly in the prepared pan. Smooth the top and bake 10–12 minutes until the sponge is golden and springs back when touched.
- While sponge bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
- As soon as the cake comes out, loosen edges and invert onto the sugared towel. Peel off parchment, then starting from the short side, roll the sponge and towel together. Cool rolled for at least 20 minutes.
- Meanwhile, whip the heavy cream with confectioners’ sugar until soft peaks form. Fold about two-thirds of the whipped cream into the lemon curd to make a light lemon filling.
- Unroll the cooled sponge gently. Spread the lemon-curd whipped mixture evenly, leaving a 1 cm (1/2 inch) border. Scatter the blueberries over the filling.
- Re-roll the sponge tightly (without the towel) and place seam-side down on a platter.
- Use the remaining whipped cream to frost the outside of the log, or dust with powdered sugar for a rustic look. Garnish with extra lemon zest and a few whole blueberries.
- Chill at least 30 minutes to set before slicing.
Serve slices chilled or at room temperature — bright, tangy, and berry-bright, perfect for holiday cheer!
Gluten-Free Chocolate Yule Log
Gluten-Free Chocolate Yule Log — a rich, festive showstopper that’s naturally cozy and crowd-pleasing.
Ingredients:
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup unsweetened cocoa powder, plus extra for dusting
- 3/4 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or non-dairy), warmed
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar (or to taste)
- 4 ounces semisweet or dark chocolate, chopped (dairy-free if needed)
- Optional: chocolate curls, powdered sugar, or berries for decoration
How to Make:
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease the paper.
- In a bowl, whisk together cocoa, gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with 1/2 cup granulated sugar until thick and pale, then stir in warmed milk, melted butter, and vanilla. Fold in the dry ingredients gently.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat to glossy stiff peaks.
- Fold one-third of the egg whites into the yolk mixture to loosen it, then gently fold in the remaining whites until no streaks remain.
- Spread the batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes, until the cake springs back when touched.
- While warm, dust a clean kitchen towel with cocoa or powdered sugar and invert the cake onto it. Peel off the parchment and roll the cake up in the towel from the short side. Let cool completely rolled up.
- Meanwhile, make the filling: heat the cream until it’s just simmering, pour over chopped chocolate, let sit 1 minute, then whisk until smooth. Chill until thickened, then whip with powdered sugar to a spreadable consistency.
- Unroll the cooled cake, spread the chocolate filling evenly, and re-roll without the towel. Trim the ends at an angle to resemble a log stump.
- For the frosting, use any leftover chocolate ganache or whipped chocolate cream to cover the log. Use a fork to create bark-like lines and dust lightly with cocoa or powdered sugar.
- Decorate with chocolate curls, berries, or meringue “mushrooms” if you like.
Slice and serve this gorgeous gluten-free yule log — it’s merry, chocolaty, and totally festive!
Vegan Coconut Chocolate Bûche
A tropical twist on a classic — rich chocolate cake rolled with coconut cream for a dairy-free Yule log that tastes like vacation.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup non-dairy milk (unsweetened almond or oat), room temperature
- 1/3 cup neutral oil (canola or sunflower)
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut (plus extra for garnish)
- 1/2 cup canned full-fat coconut cream (for sponge, optional small swirl)
- For the coconut filling:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2–3 tbsp powdered sugar (adjust to taste)
- 1/2 tsp vanilla extract
- For the chocolate ganache:
- 6 oz vegan dark chocolate, chopped
- 1/2 cup full-fat coconut milk (from the can), warmed
- 1 tbsp coconut oil or vegan butter (optional, for shine)
- Optional decorations: toasted coconut flakes, vegan chocolate shavings, fresh berries
How to Make:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl until combined.
- In another bowl, mix non-dairy milk, oil, vinegar, and vanilla. Stir in the shredded coconut and the 1/2 cup coconut cream if using.
- Pour wet into dry ingredients and stir until just combined and smooth. Don’t overmix.
- Spread batter evenly in the prepared pan and smooth the top.
- Bake 12–15 minutes, until the top springs back and a toothpick comes out with a few moist crumbs.
- While warm, dust a clean kitchen towel with powdered sugar, flip the cake out onto the towel, peel off parchment, and roll the cake up from the short end. Let cool completely rolled up (this prevents cracking).
- For the coconut filling: open the chilled coconut milk can, scoop out the solid cream into a bowl and whisk with powdered sugar and vanilla until fluffy. Chill briefly if needed to firm up.
- Unroll the cooled cake, spread the coconut filling evenly, and re-roll tightly. Trim the ends for a clean look if desired.
- Make the ganache: place chopped vegan chocolate in a bowl, pour the warmed coconut milk over it, let sit 1 minute, then stir until smooth. Stir in coconut oil for shine if using.
- Place the roll on a wire rack over parchment and pour the ganache over the log, spreading with a spatula to coat. Let excess drip off.
- Decorate with toasted coconut, chocolate shavings, or berries. Chill briefly to set the ganache.
- Slice and serve at room temperature so the coconut filling is creamy.
Enjoy your vegan coconut chocolate bûche — a festive, tropical hug in every slice!
Spiced Gingerbread Yule Log
Warm, cozy Spiced Gingerbread Yule Log — all the gingerbread spice you love rolled into a festive, show-stopping cake.
Ingredients:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup molasses
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup hot water
- Powdered sugar for dusting (optional)
- 1 cup heavy cream, cold
- 2-3 tbsp powdered sugar (for whipped cream)
- 1/2 tsp vanilla extract (for whipped cream)
- Chocolate ganache or melted chocolate for decorating (about 1/2 cup) or extra whipped cream
- Candied ginger, chocolate shavings, or rosemary sprigs for garnish (optional)
How to Make:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar until thick and pale, about 3–4 minutes.
- Stir in the molasses, oil, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the hot water to loosen the batter — it should be smooth and pourable.
- Pour the batter into the prepared pan and spread evenly.
- Bake 10–12 minutes, until the cake springs back lightly and a toothpick comes out clean.
- While still warm, flip the cake onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment.
- Starting at the short end, roll the cake and towel together into a tight log. Let cool completely on a rack.
- For the filling, whip the cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
- Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, leaving a small border.
- Re-roll the cake without the towel and place seam-side down on a serving platter.
- Warm the ganache or melted chocolate slightly and spread over the log, creating a bark-like texture with a spatula or fork. Alternatively, frost with more whipped cream.
- Dust with powdered sugar, add candied ginger, chocolate shavings, or rosemary sprigs for a festive look.
Slice and serve this spiced gingerbread yule log with a cup of cocoa — it’s holiday comfort on a plate!
Pistachio Rosewater Roll
Pistachio Rosewater Roll — a delicate, fragrant yule log rolled with pistachio sponge and rose-scented cream.
Ingredients:
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar, divided
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) finely ground pistachios
- 1/2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp rosewater (plus extra to taste)
- 1/4 cup (60 ml) whole milk
- 2 tbsp unsalted butter, melted and cooled
- 1 cup (240 ml) heavy cream
- 2–3 tbsp powdered sugar (to sweeten the whipped cream)
- 2–3 tbsp finely chopped pistachios for garnish
- Optional: a few drops of pink food coloring for a pale rose tint
How to Make:
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease the parchment.
- Whisk together flour, ground pistachios, baking powder, and salt; set aside.
- Beat egg yolks with 1/2 cup granulated sugar until pale and slightly thick. Stir in vanilla, rosewater, milk, and melted butter.
- Fold the dry ingredients gently into the yolk mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat to stiff, glossy peaks.
- Gently fold half the egg whites into the yolk batter to loosen, then fold in the remaining whites carefully to keep the batter airy.
- Spread batter evenly in the prepared pan, smoothing the top. Bake 10–12 minutes, or until the cake springs back lightly and edges are set.
- While hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake up in the towel from the short side. Let cool completely rolled.
- Whip heavy cream with powdered sugar and a small splash of rosewater until soft peaks form. Taste and add more rosewater if desired; optionally add a drop of pink coloring and whisk briefly to tint.
- Unroll the cooled cake carefully. Spread the rosewater whipped cream evenly over the cake, leaving a small border.
- Sprinkle chopped pistachios over the cream, then re-roll the cake tightly without the towel. Transfer seam-side down to a platter.
- Trim the ends for a neat presentation, dust lightly with powdered sugar, and scatter more chopped pistachios on top.
- Chill for at least 30 minutes before slicing to set the shape.
Enjoy a slice of this fragrant, nutty roll — a pretty and festive treat that tastes like holiday romance.
Conclusion
You’ve got great options for holiday baking. Pick a recipe that fits your skills and prep time, then gather ingredients and tools before you start. Work steadily: bake the sponge, spread the filling, roll with care, and chill to set. Trim and frost neatly, then add simple decorations like dusted cocoa or nuts. Serve sliced at room temperature. Clean up as you go to keep the process calm and quick.