Easy Chocolate Yule Log Recipe

French

You are going to love this easy chocolate Yule log recipe with a light vanilla sponge swiss roll and silky chocolate buttercream.

It’s an easy, indulgent dessert to end your festive meal with family or friends.

New Year’s Yule Log

The countdown has begun, and soon everyone will be gathered around a festive table, saying goodbye to the past year and welcoming the new one.

This chocolate roll is my favourite way to end the evening: simple to make, yet stunning enough to be the star of the dessert table.

The vanilla Swiss roll sponge stays soft and light, the chocolate buttercream is smooth and velvety, and each slice feels like a little celebration on its own.

The method is beginner-friendly, with the sponge cake base, filling  cream and assembly explained step by step so you can bake with confidence, even if it’s your first time.

You can prepare it the day before, keep it chilled, or even freeze it in advance to save time on the big day.

Customize the filling, play with different toppings and decorations, or explore fruity, mousse-based and frozen versions to suit your guests.

Grab your whisk and spatula, and let this indulgent dessert welcome the new year in style together.

Ingredients for this chocolate Yule log (12 servings)

For the sponge roll

• 4 eggs : At room temperature, medium size, to whip up into a light, airy mixture.
• 120 g (½ cup + 2 tbsp) caster sugar : Helps the sponge hold its structure while staying soft.
• 100 g (¾ cup) plain flour : Sifted, so there are no lumps and the sponge stays light.
• 1 tsp vanilla extract : To gently flavour the sponge.
• ½ tsp baking powder : Gives the sponge a little extra lift and softness.
• 1 tsp white vinegar : Helps keep the crumb tender and flexible for rolling.

For the chocolate buttercream

• 100 g (3.5 oz) dark chocolate : Chopped, 52–70% cocoa depending on how intense you like it.
• 150 g (⅔ cup) unsalted butter, at room temperature : Soft but not melted, so it whips easily.
• 200 g (1½ cups) icing sugar (powdered sugar) : Sifted, for a smooth, lump-free cream.
• 2 tbsp unsweetened cocoa powder (optional) : For a deeper colour and a stronger chocolate flavour.
• 1–2 tbsp milk or cream (optional) : To adjust the texture if needed.

Without the cocoa, the cream keeps a lighter colour but is just as delicious. This image below.

Step-by-step Yule log recipe

1. Make the chocolate buttercream

• Melt the chocolate : Melt the dark chocolate in a heatproof bowl over a pan of simmering water (bain-marie) or in the microwave in 20–30 second bursts, stirring each time. Leave to cool for about 5 minutes until just warm.
• Cream the butter : Place the soft butter in a large bowl and beat for 2-3 minutes until creamy, smooth and slightly paler in colour.
• Add icing sugar (and cocoa) : Add the icing sugar (and cocoa if using) gradually, beating on medium speed until you get a thick, smooth cream with no lumps.
• Incorporate the melted chocolate : Pour the cooled, melted chocolate in a thin stream into the butter mixture while beating. Continue until the buttercream is glossy, even and nicely chocolatey.
• Adjust the texture : If the buttercream is too thick, add 1-2 tbsp of milk or cream, a little at a time. If it’s too soft, beat in a bit more sifted icing sugar.
• Chill briefly : Place the bowl in the fridge for 10-15 minutes so the buttercream firms up slightly and is easier to spread on the sponge.

2. Bake the sponge roll

• Prepare the tin and oven : Line a 25 x 40 cm (10 x 16 in) baking tray with lightly buttered baking paper. Preheat the oven to 180°C (350°F), conventional heat.
• Sift the dry ingredients : Sift the flour and baking powder together into a bowl to get rid of any lumps.
• Whip the eggs and sugar : In a large mixing bowl, whisk the eggs, sugar and vanilla until the mixture is very thick, pale and mousse-like. Using a stand mixer, use the whisk attachment; with a hand mixer, tilt the whisk slightly to incorporate more air. Beat for 8-10 minutes, until the volume has tripled.
• Add the vinegar : Pour in the vinegar and whisk for a few more seconds. It helps the sponge stay supple and easy to roll.
• Fold in the flour : Add the flour mixture one spoonful at a time, gently folding with a spatula using upward, sweeping motions. Take your time and avoid knocking out the air.
• Spread the batter : Pour the batter into the prepared tray and spread it out evenly with a spatula so the thickness is uniform.
• Bake the sponge : Bake in the preheated oven for 10-12 minutes, until lightly golden and springy to the touch. Do not overbake or the sponge may crack when rolled.

3. Fill, roll and chill the Yule log

• Roll the sponge while hot : As soon as the sponge comes out of the oven, turn it out onto a clean tea towel. Carefully peel off the baking paper. Roll the sponge up immediately, starting from the short side, with the tea towel inside. Leave to cool completely in this rolled shape.
• Fill with chocolate buttercream : Once the sponge is cool, gently unroll it. Trim the edges with a serrated bread knife to neaten them. Spread a generous, even layer of chocolate buttercream over the entire surface, leaving a small border at one end.
• Roll again and chill : Roll the sponge up again, this time without the tea towel, as tightly as you comfortably can. Wrap the log in aluminium foil (or cling film) and place in the fridge for at least 30 minutes to set the shape.
• Finish and decorate : Remove the Yule log from the fridge, unwrap it and trim the ends for a clean look. Cover the outside with the remaining chocolate buttercream. You can create a “tree bark” effect by dragging a fork along the icing, then decorate with chocolate shavings, icing sugar “snow” or festive decorations.

Tips for a perfect chocolate Yule log

– How to get a soft, moist sponge : Bake the sponge for just long enough so it’s set but still soft and springy. A preheated oven and not opening the door too early are key.

– How to roll without cracks : Always roll the sponge while it’s still hot, with a tea towel or baking paper, and let it cool rolled up. This trains the sponge into shape and prevents big cracks.

– How to make light, fluffy buttercream : Beat the butter long enough to make it creamy and aerated, add the icing sugar gradually, and only add chocolate once it has cooled slightly. This keeps the texture smooth and not greasy.

– How to fix split (curdled) buttercream : If the buttercream looks grainy or split, take 2-3 tablespoons of it, gently warm in the microwave or over a bain-marie, then beat this warm portion back into the bowl. The mixture should become smooth again.

Variations and decoration ideas

– Different fillings : Add a thin layer of orange marmalade, apricot jam or praline paste under the buttercream for an extra flavour twist.

– Milk chocolate version : Swap dark chocolate for milk chocolate and slightly reduce the sugar for a sweeter, kid-friendly Yule log.

– Lighter filling : Replace the buttercream with a mascarpone cream or a light chocolate mousse for a less rich finish.

– Decoration ideas : Use chocolate curls, chopped hazelnuts, gold sprinkles, fresh berries or small Christmas decorations to dress up your Yule log.

Make ahead, storage and freezing

– Can I make the Yule log the day before? Yes. It’s even better if you assemble it the day before serving and keep it in the fridge, well covered. The flavours develop and it slices more neatly.

– How to store in the fridge : Keep the Yule log in an airtight container or well wrapped in foil. Store for up to 48 hours in the refrigerator. Take it out 20–30 minutes before serving so the buttercream softens.

– Can I freeze this Yule log? Yes. Freeze it without fragile decorations, tightly wrapped in cling film and foil, for up to 1 month. Thaw overnight in the fridge, then decorate and bring to room temperature before serving.

Frequently asked questions about Yule log

– Can I make the Yule log a day in advance? Absolutely. Assemble it the day before, chill well and decorate just before serving.

– How do I stop the sponge roll from cracking? Roll it while still hot, with a tea towel inside, and let it cool in that shape. Avoid overbaking the sponge.

– Is buttercream too heavy after a big festive meal? Serve smaller slices and offer a fruit-based dessert alongside, or use a lighter filling such as mousse or mascarpone cream.

– Can I replace dark chocolate with milk chocolate? Yes, but reduce the sugar slightly, as milk chocolate is sweeter and less intense.

– Can I make a gluten-free or dairy-free version? For gluten-free, use a suitable gluten-free flour blend for the sponge. For dairy-free, use plant-based margarine and a dairy-free chocolate and milk alternative for the buttercream.

– How long does the Yule log keep in the fridge? It keeps well for up to 2 days, provided it’s well covered to stop it drying out.

– Can I fix a dry sponge? Brush the cooled sponge lightly with a simple syrup (water + sugar, and a flavour if you like) before spreading the filling.

– How can I decorate a Yule log quickly? Spread the buttercream, make rough bark-like lines with a fork, dust with icing sugar and add a few chocolate shavings or festive sprinkles.

Other ideas for decorating your yule log

• Vanilla Buttercream Frosting
• Swiss Meringue Buttercream
• Vanilla Mousseline Cream