Our Chocolate Yule Log recipe is a real crowd-pleaser. Also known as a Bûche de Noel, this classic, traditional and festive dessert is made with a fluffy Swiss roll and indulgent chocolate buttercream. It’s simple to bake and great for getting kids (and adults) into the Christmas spirit.
Find out how to make our Chocolate Yule Log cake recipe below. You can also see our video on how to roll a Swiss roll.
Bake this Christmas the best ever with our delicious Christmas baking ideas. From Yule logs, mini Christmas Cakes and Stollen to Chocolate Orange Croissants and Gingerbread Houses, we've got every recipe you need to bring the magic of home baking to your family and friends this Christmas. If you're looking for a yule log like no other, our Biscoff Yule Log is crammed full of Biscoff spread - a showstopping twist on a Christmas classic and sure to have your guests fighting over the last slice!
Substitutions and Variations
If you're looking for a plant based yule log alternative, try our Vegan Yule Log Recipe which comes highly rated from Project Vegan Baking. Or keen to add a fruity twist? Try our Black Forest Yule Log Recipe. With all the tastes of a black forest gateau rolled up in the softest yule log.
9 ingredients8 steps
Vegetarian
Method
Step 1
Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.
Step 2
Whisk the caster sugar and eggs in a large bowl until pale and light.
Step 3
Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.
Step 4
Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of paper with caster sugar and then turn the sponge onto it. Trim off the edges. Make a dent 1cm from the edge and tightly roll up the sponge and leave to cool.
Step 5
For the buttercream icing:
Mix together the icing sugar and butter, then add the melted chocolate and milk. Beat until smooth.
Step 6
Unroll the sponge, spread over a generous layer of buttercream and roll up tightly again.
Step 7
Cover with the remaining buttercream, using a fork to create a log effect. For a finishing touch, dust with icing sugar.
Step 8
For an extra festive touch, simply melt down some dark chocolate, and leave to set as a large chocolate button.
Decorate using Smarties and icing to make a reindeer face - the perfect treat for the kids this Christmas.
Ingredients
MetricImperial
For the Sponge
125gSilver Spoon Caster Sugar
3Free range eggs
100gAllinson's Self-Raising White Flour
25gCocoa powder
For the Buttercream
150gMelted dark chocolate
300gSilver Spoon Icing Sugar
150gUnsalted butter (softened)
1 tbspMilk
To dustSilver Spoon Icing Sugar
Utensils
Baking tray
Mixing bowl
Sieve
Baking parchment
Nutritional information per 116g serving
Energy 540cal
Fat 23g
of which Saturates 14g
Carbohydrates 76g
of which Sugars 66g
Protein 5.4g
Salt 0.2g
7 Baker Ratings
Going to try and make it for Christmas Eve. How far in advance can it be made and still taste yummy on Christmas Eve?
