{"id":179552,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chocolate-yule-log\/"},"modified":"2024-12-11T21:22:16","modified_gmt":"2024-12-12T03:22:16","slug":"chocolate-yule-log","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-yule-log\/","title":{"rendered":"Yule Log"},"content":{"rendered":"<p>For those who love a traditional-feeling Christmas, a Yule log cake is one of the most timeless Christmas desserts to bake. Also known as a buche de Noel in French, this cake dates back to the 18th century, when the tradition of burning an actual log during Yule or wintertime festivities went out of favor. Then, bakers turned to re-creating the Yule log in cake form, inventing the buche de Noel as we know it today.<\/p>\n<p>A chocolate Yule log recipe takes a little time and a bit of finesse to pull off, but the result is jaw-dropping, show-stopping and endlessly festive on a holiday table. It really solidifies that Christmas card-perfect look.<\/p>\n<p>But we don\u2019t want this Yule log cake recipe to just <em>look<\/em> festive on the table. The holidays are all about indulging, so this easy Yule log recipe was created to taste irresistible too. We start with a spongy, deeply chocolaty cake that gets rolled up with a sweetened whipped cream filling and iced with a rich chocolate frosting. It\u2019s delicious and completely customizable if you\u2019re interested in other <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-cake-roll-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-cake-roll-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake roll<\/a> flavors or fillings.<\/p>\n<h2>Ingredients for a Yule Log<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\">Separate the egg whites from the yolks<\/a> and let the egg whites sit at room temperature for 30 minutes before starting this easy Yule log recipe. The eggs must be at room temperature so they can create a better batter emulsion.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar is needed to sweeten the cake and the whipped cream filling.<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose flour is the best type of flour for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/prize-winning-jelly-roll\/\" data-name=\"www.tasteofhome.com\/recipes\/prize-winning-jelly-roll\/\" data-module=\"content engagement\" data-position=\"embedded links\">jelly-roll cake<\/a>\u00a0like this Yule log cake recipe. We want the cake to be both sturdy and soft to get it to roll up just right.<\/li>\n<li><strong>Baking cocoa:<\/strong> When it\u2019s Christmastime, I love to splurge on high-quality ingredients so my recipes turn out their best, especially when it comes to the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-name=\"www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-module=\"content engagement\" data-position=\"embedded links\">best cocoa powder<\/a> for chocolate desserts.<\/li>\n<li><strong>Baking powder:<\/strong> A chocolate Yule log recipe needs only a little bit of baking powder to puff up the cake. We want the cake light and fluffy but not so airy that it\u2019s too delicate to roll.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> This easy Yule log recipe is filled with sweetened, almond-flavored whipped cream. The fluffy filling is a nice contrast to the chocolaty Yule log.<\/li>\n<li><strong>Almond extract:<\/strong> To me, almond extract is essential in Christmas desserts. Its warm and nutty flavor enhances the whipped cream filling beautifully.<\/li>\n<li><strong>Frosting:<\/strong> Our Yule log cake recipe is finished with a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-chocolate-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/rich-chocolate-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate buttercream frosting<\/a>. It is super easy to whip up and will perfectly resemble wood bark once it\u2019s frosted and decorated.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep your egg whites, pan and oven<\/h3>\n<p>Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.<\/p>\n<p>Line a greased 15x10x1-inch baking pan with parchment. Grease the paper and set the pan aside. Preheat the oven to 375\u00b0F.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076329\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_1.jpg?fit=700,1024\" alt=\"Egg yolks being beaten on high speed in a mixing bowl.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the egg yolks on high speed until thick and lemon-colored, about five minutes. Gradually beat in 1\/3 cup granulated sugar. Sift the all-purpose flour, baking cocoa, baking powder and salt together twice.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0Do not skip sifting the dry ingredients! Sifting aerates and breaks up big clumps so the cake is light and airy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076330\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_2.jpg?fit=700,1024\" alt=\"Gradually adding 1\/3 cup sugar to the beaten egg yolks. Sifting flour, baking cocoa, and baking powder together.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually add the sifted flour mixture to the yolk mixture and beat well. The batter will be very thick.<\/p>\n<h3>Step 3: Fold in the egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076334\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_6.jpg?fit=700,1024\" alt=\"Beating cream in a large bowl until soft peaks form.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the\u00a0remaining sugar, 1 tablespoon at a time, on high until <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\">stiff peaks<\/a> form.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0Before you beat your egg whites, make sure your bowl and beaters are absolutely spotless. Egg whites will have a hard time fluffing up when there\u2019s leftover food debris present.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076331\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_3.jpg?fit=700,1024\" alt=\"Gradually adding the sifted dry ingredients to the yolk mixture and mixing well.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold the egg whites into the batter gradually just until no white streaks remain.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076332\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_4.jpg?fit=700,1024\" alt=\"Spreading the mixture evenly into the prepared pan.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Spread the cake batter evenly into the prepared pan.<\/p>\n<h3>Step 4: Bake and roll up the cake<\/h3>\n\n<p>Bake the cake until it springs back when lightly touched, 10 to 12 minutes. Cool the cake in its pan for five minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076333\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_5.jpg?fit=700,1024\" alt=\"Turning the cake onto a kitchen towel dusted with cocoa powder.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Turn the cake onto a clean kitchen towel that\u2019s been dusted with cocoa powder. Gently peel off the parchment. <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-a-cake-roll\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-a-cake-roll\/\" data-module=\"content engagement\" data-position=\"embedded links\">Roll up the cake<\/a> in the towel, jelly-roll style, starting with one of the short sides and rolling inwards.<\/p>\n<p>With the cake still rolled up in the towel, let the cake cool completely on a wire rack.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> This is an essential step for this chocolate Yule log recipe. You\u2019re training the Yule log to take the rolled shape so it rolls up seamlessly once you add the filling.<\/p>\n<h3>Step 5: Whip up the filling<\/h3>\n<p>While the rolled cake is cooling, use a hand mixer or stand mixer to beat the heavy whipping cream in a large bowl until soft peaks form. Gradually add the granulated sugar and almond extract, beating until stiff peaks form.<\/p>\n<h3>Step 6: Fill the cake and roll it back up<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076335\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_7.jpg?fit=700,1024\" alt=\"Frosting the cake with a metal spatula.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Unroll the cake from the towel. Evenly spread the filling to within 1 inch of the four edges. Carefully roll the cake back up again into a spiral.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> From here, you can choose to arrange the cake in the traditional Yule log way. Diagonally slice one end of the log 2 to 3 inches long and position it against one side of the cake, forming a tree branch.<\/p>\n<h3>Step 7: Frost the Yule log<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076336\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_8.jpg?fit=700,1024\" alt=\"Beating in chocolate, milk, and vanilla until the mixture is smooth.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to cream the butter and confectioners&#8217; sugar until light and fluffy, three to four minutes. Beat in the melted chocolate, milk and vanilla extract until it\u2019s smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076337\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_9.jpg?fit=700,1024\" alt=\"Frosting the cake with a metal spatula to create a bark-like texture.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Frost the cake using a metal spatula to create a bark-like effect.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> See our Tips section below for easy decorating ideas to make this cake look even more like a Yule log!<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change the cake flavor:<\/strong> While most Yule log cakes are chocolate, feel free to get creative by switching up the flavor of the cake batter or cream. Red velvet, gingerbread, pumpkin, white chocolate, mocha, peanut butter, peppermint, hazelnut and caramel are just a few flavor variations.<\/li>\n<li><strong>Enhance the whipped cream filling:<\/strong> Before you spread the sweetened whipped cream on the cake, you could add a very thin layer of seedless apricot or raspberry jam. Or, while you\u2019re mixing up the filling, feel free to add a splash of bourbon, Frangelico or Bailey\u2019s Irish cream.<\/li>\n<li><strong>Add mix-ins:<\/strong> Before rolling up the cake with the filling, sprinkle chocolate chips or dried fruit like cherries, raspberries or strawberries on top to add some texture and bursts of fruity flavor.<\/li>\n<li><strong>Finish with a different frosting:<\/strong> Chocolate frosting is also traditional for Yule logs, but white buttercream can be substituted for chocolate if you like. Otherwise, make this easy Yule log recipe your own by making it into a mocha buttercream Yule log with flavored frosting.<\/li>\n<\/ul>\n<h2>How to Store a Yule Log<\/h2>\n<p>To store a chocolate Yule log recipe, invert a storage container over the top of the Yule log to keep the air out without damaging the frosting and decorations. Whenever I refrigerate leftover cake, I always press storage wrap against any areas of the cake that have been cut so the cake doesn\u2019t dry out. Store the Yule log in the fridge for up to four days.<\/p>\n<h3>Can you freeze a Yule log cake?<\/h3>\n<p>We don\u2019t recommend freezing this Yule log cake recipe if you decide to use the whipped cream filling. Whipped cream doesn\u2019t thaw well. However, you could freeze the Yule log cake if you fill it with a buttercream frosting instead of whipped cream.<\/p>\n<p>To freeze a Yule log cake with a buttercream filling, place the cake, uncovered, in the freezer to let the frosting harden, 30 to 60 minutes. Then wrap the cake in storage wrap and freeze it for up to two months. When you\u2019re ready to thaw it, remove the cake from the freezer and unwrap it. Let the cake thaw at room temperature for an hour or two.<\/p>\n<h3>Can you make a Yule log cake ahead of time?<\/h3>\n<p>Absolutely! You can prepare the entire Yule log recipe two days in advance and store it covered in the fridge. You\u2019ll be able to store any leftovers for two more days, but the leftovers won\u2019t be as tasty as the first few days after the Yule log was made.<\/p>\n<h2>Yule Log Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2076328\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-FT24_16063_JR_1024_3.jpg?fit=700,1024\" alt=\"Close shot of Chocolate Yule Log; serve on white tray; dust with additional confectioners sugar and decorate with sugared cranberries and sugared rosemary sprigs; cut into pieces; marble surface.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you roll a Yule log without breaking it?<\/h3>\n<p>A Yule log cake\u2014otherwise known as a buche de Noel\u2014is basically a rolled sponge cake. Since this cake is tender and can tear easily, work slowly when rolling the cake in a clean towel and spreading the filling. Cool the rolled cake seam-side down to prevent it from unrolling. Also, be sure not to overbake the cake. Overbaking will cause the cake to dry out and make it prone to cracking.<\/p>\n<h3>How should I decorate my Yule log?<\/h3>\n<p>There are a few fun extra steps you can take to make this easy Yule log recipe more festive and realistic. Here are our favorites:<\/p>\n<ul>\n<li><strong>Create a wood bark texture:<\/strong> Make it look as if your Yule log has bark by dragging a fork lengthwise through the frosting. There\u2019s no need for straight lines because wavy lines look more realistic.<\/li>\n<li><strong>Add sugared cranberries:<\/strong> We love how sugared cranberries make the Yule log festive and colorful. To make sugared cranberries, heat 3 tablespoons light corn syrup in a bowl in the microwave until warm. Gently toss with 1 cup fresh cranberries, allowing the excess syrup to drip off. Toss the corn syrup cranberries in 1\/3 cup sugar to coat. Place the sugared cranberries on waxed paper, and let them stand until set, about 1 hour.<\/li>\n<li><strong>Dot with meringue mushrooms:<\/strong> Use our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">meringue cookies<\/a> recipe to pipe and bake white-capped mushrooms to give this holiday dessert a woodland look.<\/li>\n<li><strong>Finish with sprigs of rosemary:<\/strong> Arrange fresh rosemary sprigs around the Yule log for a rustic, outdoorsy look.<\/li>\n<li><strong>Make a snowy scene:<\/strong> Lightly dust the entire log with confectioners\u2019 sugar to make it look like this Yule log is covered in a flurry of snow.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A Yule log cake, also called a Buche de Noel, is a rolled sponge cake shaped and decorated to resemble a wooden log. This fanciful dessert is a holiday baking tradition that dates back to 19th-century France. This particular chocolate Yule log recipe from Bernadette Colvin of Tomball, Texas, has been a favorite Christmas dessert for her family. \u2014Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7955,"featured_media":2083606,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306983,305760,305744,306980,304423,304288,305487,304515,306194,304408,304368,303887,306848,304268,304558,324623,304150,303883,307026],"categories-v2":[310461,309438,310025,311409,311389,310014,311415,308821,308988,259620,310796,308880,312060,308813,308745,308478,309603,259483,308910,309177,309434,308476,310067],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cake & Berry Campfire Cobbler","post_link":"\/recipes\/cake-berry-campfire-cobbler\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cake-Berry-Campfire-Cobbler_EXPS_BDSMZ17_45582_C03_02_5b.jpg"},{"post_title":"Crispy Chocolate Log","post_link":"\/recipes\/crispy-chocolate-log\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11298_QC10074C42A.jpg"},{"post_title":"Homemade Pecan Logs","post_link":"\/recipes\/holiday-pecan-logs\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pecan-Logs_EXPS_TOHD24_11379_SarahTramonte_7.jpg"},{"post_title":"Birch Pretzel Logs","post_link":"\/recipes\/birch-pretzel-logs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Birch-Pretzel-Logs_exps4698_UH2321897A05_12_2bC_RMS.jpg"},{"post_title":"Peanut Butter Logs","post_link":"\/recipes\/peanut-butter-logs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-Logs_EXPS_DIYD20_32891_B01_22_6b.jpg"},{"post_title":"Mocha Yule Log","post_link":"\/recipes\/mocha-yule-log\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mocha-Yule-Log_EXPS_HCA17_19476_C03_15_4b.jpg"},{"post_title":"43 Hanukkah Recipes for This Year's Celebration","post_link":"\/collection\/hanukkah-recipes\/","post_image":"\/wp-content\/uploads\/2024\/12\/43-Hanukkah-Recipes-for-This-Years-Celebration_FT_OTedit.jpg"},{"post_title":"Cherry Cheese Logs","post_link":"\/recipes\/cherry-cheese-logs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps49571_THCA153054B08_29_8b.jpg"},{"post_title":"Chocolate Cherry Cream-Filled Log","post_link":"\/recipes\/chocolate-cherry-cream-filled-log\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46762_HM0436C55.jpg"},{"post_title":"Gingerbread Yule Log","post_link":"\/recipes\/gingerbread-yule-log\/","post_image":"\/wp-content\/uploads\/2024\/10\/Gingerbread-Yule-Log_EXPS_FT24_16643_JR_1023_12.jpg"},{"post_title":"How to Make a Yule Log Cake\u2014the Most Impressive Holiday Dessert","post_link":"\/article\/how-to-make-yule-log-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps184278__TH143195D09_03_2b.jpg"},{"post_title":"Pretzel Log Cabin","post_link":"\/recipes\/pretzel-log-cabin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3344_CW0820C40A.jpg"},{"post_title":"Holiday Cookie Dough","post_link":"\/recipes\/holiday-cookie-dough\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps38877_SD1192217D52A_WEB.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-yule-log\/","name":"Yule Log","datePublished":"2018-01-01","dateModified":"2024-11-06","prepTime":"PT50M","cookTime":"PT10M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"If your family is anything like mine, food plays a major part in making the Christmas season feel truly special. When it comes to desserts especially, the wow factor is just as important as the flavor, and this traditional, festive Yule log recipe hits the nail on the head.","recipeIngredient":["4 large eggs, separated","2\/3 cup sugar, divided","1\/2 cup all-purpose flour","2 tablespoons baking cocoa","1 teaspoon baking powder","1\/4 teaspoon salt","FILLING:","1 cup heavy whipping cream","2 tablespoons sugar","1\/4 teaspoon almond extract","FROSTING:","1\/2 cup butter, softened","2 cups confectioners' sugar","2 ounces unsweetened chocolate, melted","2 tablespoons 2% milk","2 teaspoons vanilla extract","Optional: sugared cranberries and sugared rosemary sprigs"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep your egg whites, pan and oven","text":"Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. Line a greased 15x10x1-inch baking pan with parchment. Grease the paper and set the pan aside. Preheat the oven to 375\u00b0F."},{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the egg yolks on high speed until thick and lemon-colored, about five minutes. Gradually beat in 1\/3 cup granulated sugar. Sift the all-purpose flour, baking cocoa, baking powder and salt together twice. Editor\u2019s Tip: Do not skip sifting the dry ingredients! Sifting aerates and breaks up big clumps so the cake is light and airy. Gradually add the sifted flour mixture to the yolk mixture and beat well. The batter will be very thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fold in the egg whites","text":"With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Editor\u2019s Tip: Before you beat your egg whites, make sure your bowl and beaters are absolutely spotless. Egg whites will have a hard time fluffing up when there\u2019s leftover food debris present. Fold the egg whites into the batter gradually just until no white streaks remain. Spread the cake batter evenly into the prepared pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and roll up the cake","text":"&nbsp; Bake the cake until it springs back when lightly touched, 10 to 12 minutes. Cool the cake in its pan for five minutes. Turn the cake onto a clean kitchen towel that\u2019s been dusted with cocoa powder. Gently peel off the parchment. Roll up the cake in the towel, jelly-roll style, starting with one of the short sides and rolling inwards. With the cake still rolled up in the towel, let the cake cool completely on a wire rack. Editor\u2019s Tip: This is an essential step for this chocolate Yule log recipe. You\u2019re training the Yule log to take the rolled shape so it rolls up seamlessly once you add the filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whip up the filling","text":"While the rolled cake is cooling, use a hand mixer or stand mixer to beat the heavy whipping cream in a large bowl until soft peaks form. Gradually add the granulated sugar and almond extract, beating until stiff peaks form."},{"@type":"HowToStep","name":"Fill the cake and roll it back up","text":"Unroll the cake from the towel. Evenly spread the filling to within 1 inch of the four edges. Carefully roll the cake back up again into a spiral. Editor\u2019s Tip: From here, you can choose to arrange the cake in the traditional Yule log way. Diagonally slice one end of the log 2 to 3 inches long and position it against one side of the cake, forming a tree branch.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Frost the Yule log","text":"In a large bowl, use a hand mixer or stand mixer to cream the butter and confectioners' sugar until light and fluffy, three to four minutes. Beat in the melted chocolate, milk and vanilla extract until it\u2019s smooth. Frost the cake using a metal spatula to create a bark-like effect. Editor\u2019s Tip: See our Tips section below for easy decorating ideas to make this cake look even more like a Yule log!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Yule-Log-TOHVS22_16063_BL_11_14_8.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 245 calories","fatContent":"14g fat (8g saturated fat)","cholesterolContent":"89mg cholesterol","sodiumContent":"143mg sodium","carbohydrateContent":"29g carbohydrate (24g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6923077,"reviewCount":13,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Chocolate Yule Log","description":"Check out this video for how to make aChocolate Yule Log.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/PsVzAmE0\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/PsVzAmE0-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kelly8112"},"reviewBody":"I absolutely love this cake!!! It\u2019s not the easiest to make but it\u2019s 100% worth it! My brother in law is from England and he\u2019s told me it tastes more like cakes from home than any other American made cake he\u2019s had. My family likes this better than the ones I used to get from the best bakery in town!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melodie118"},"reviewBody":"<p>After binge watching the Hallmark Channel, I had try and make a Yule Log.  I found this recipe and it was a success!!!  My chocolate cake part was a lighter brown than what was shown in the video.  I\u2019m not sure what type of cocoa they used but maybe that is why.   My family absolutely loved it!!!!!  It doesn\u2019t look light and fluffy but it absolutely was!!!!   Thank you Taste Recipes for always giving me recipes that taste good and I can actually make.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melissa210"},"reviewBody":"<p>I added approx. 2 tsp of whipping cream to my chocolate mixture to make it not quite as thick and the cake turned out perfect! It was a hit! Time consuming, but worth it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jacob359"},"reviewBody":"<p>Very easy to make. Me and a friend made in around 2 hours when we both aren\u2019t too experienced at baking. Biggest thing is just not overmixing the frosting. Color is going to look a bit different than in the video but end result is the same <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aniruddha"},"reviewBody":"<p>@MaryCole @mominapex @nelldar09 @jesshner @B.Selma<\/p><p>Come on guys get better. Me and my friend made this recipe and it turned out perfectly. We\u2019re high schoolers and we don\u2019t even bake. This recipe was super easy, definitely making it for Christmas dinner<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"missb1108"},"reviewBody":"This is a wonderful and very impressive dessert.  I did add more almond extract to the filling than the recipe called for.  It is very light and visually appealing as I decorated it with a light dusting of powdered sugar and piped red poinsettias and leaves on top.  Will make again for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chatzakity"},"reviewBody":"I loved it!!The cake was moist and light, everybody enjoyed it. Next time I might sprinkle pomegranates over the cream though to give it a bit of crunchy, juicy zest!!!Fabulous!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"masterchef0174"},"reviewBody":"I always enjoy seeing it on the table at my family's annual Christmas Eve dinner, it's delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"B.Selma"},"reviewBody":"I have tried to make this cake twice on the same day. Both times the batter without the egg whites were extremly hard to beat in the mixer. It looked like  a big blob. After i added the beaten egg whites (which was really challenging to fold in since the cocoa batter was too stiff) It become managable. It could be my bad but I just don't understand why this was such a hard recipe to make?For this reason I don't want to try it again. Sorry!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"laurelln"},"reviewBody":"My family loves this cake. It has become a New Year's tradition. It makes a beautiful presentation.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nelldar09"},"reviewBody":"I just finished this \"cake\".  The batter was like cookie dough and impossible to fold in the egg whites.  I had to use the mixer on low speed.  It smelled like a  chocolate omelet while it baked.  However, I trimmed a little off the end to taste and it was not that bad.  So, I did not have to toss it.  But the color is nothing like the one in the picture, it is more beige.  But it will be better than what my in-laws usually bring.  LOL!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jesshner"},"reviewBody":"Nope. I should've taken the advice of the other two who gave this recipe a poor rating, because it did not work out at all. The first part of the batter is SO thick that it's like marshmallow glue, and it's pretty much impossible to \"fold\" it into the egg whites. Parts of it were crunchy out of the oven, and parts were soft, it was a weird color, didn't taste that good, but the kicker was that it was hopelessly stuck to the greased wax paper. I tossed it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mominapex"},"reviewBody":"I noticed other posts complaining of the difficulty incorporating the heavy egg yolk\/chocolate batter with the egg whites.  I agree.  It was very difficult to mend them together, and the end result after baking was a beige cake, not chocolate (brown) like the picture.  I doubt I'd waste ingredients on this one again.  I will try another version next Christmas.  Sorry :(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Chocolate Yule Log","description":"Check out this video for how to make aChocolate Yule Log.","url":"http:\/\/content.jwplatform.com\/videos\/PsVzAmE0-Uot7Fvi8.mp4","duration":"3m35s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/841r1hx878m5h70q0x2qv7ub54yku0pf.jpg","advertising":"","jw_id":"PsVzAmE0","jw_url":"http:\/\/content.jwplatform.com\/videos\/PsVzAmE0-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/PsVzAmE0\/poster.jpg?width=720","jw_publish_date":"2022-11-30T00:00:00"},"rms_legacy_id":"16063","romance_copy_dek":"If your family is anything like mine, food plays a major part in making the Christmas season feel truly special. When it comes to desserts especially, the wow factor is just as important as the flavor, and this traditional, festive Yule log recipe hits the nail on the head.","enhanced_recipe_title":"Yule Log Recipe","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, <i>separated<\/i>","IngredientText":"4 large eggs, <i>separated<\/i>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup sugar, divided","IngredientText":"2\/3 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup all-purpose flour","IngredientText":"1\/2 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons baking cocoa","IngredientText":"2 tablespoons baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup heavy whipping cream","IngredientText":"1 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons sugar","IngredientText":"2 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon almond extract","IngredientText":"1\/4 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups confectioners' sugar","IngredientText":"2 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 ounces unsweetened chocolate, melted","IngredientText":"2 ounces unsweetened chocolate, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons 2% milk","IngredientText":"2 tablespoons 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: sugared cranberries and sugared rosemary sprigs ","IngredientText":"Optional: sugared cranberries and sugared rosemary sprigs "}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","RecipeId":16063,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Yule Log Recipe Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"46748\" ol-id=\"T073VJM\"]","RecipeAttachmentFileName":"Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","ContributorId":null,"Firstname":"Bernadette","Lastname":"Colvin","City":"Tomball","StateDescription":"Texas","IsCommunityCook":false,"TimeCallout":"Prep: 50 min. Bake: 10 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Yule Log Recipe","SubmittedTitle":"Chocolate Yule Log","RecipeTypeId":1,"AverageRating":3.69,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_16063_F_0527_1.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":10,"TotalTimeInMinutes":60,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Chocolate Yule Log","OriginalSourceProject":"Chocolate Yule Log","ContestPlacement":"","Trailer":"<h2>Chocolate Yule Log Tips<\/h2><h3>How can you make the frosting and decorations look realistic on a chocolate Yule log?<\/h3>Make it look like your Yule log has bark by dragging a fork lengthwise through the frosting. There\u2019s no need for straight lines, because wavy lines make it look more realistic. You can decorate your chocolate Yule log with cinnamon sticks, fresh rosemary sprigs, cinnamon candies or even meringue mushrooms to give this holiday dessert a woodland look. Take it over-the-top by dusting the entire log with a light coating of confectioner\u2019s sugar!<h3>How long will a chocolate Yule log last?<\/h3>Yule logs can be prepared 1 day before serving when stored at room temperature, and up to 2 days ahead if stored in the refrigerator. Invert a storage container over the top to keep the air out without damaging the frosting and decorations.<h3>What are some variations of this chocolate Yule log recipe?<\/h3>Chocolate frosting is traditional for Yule logs, but white buttercream can be substituted for chocolate if you like. Top it with confectioner\u2019s sugar or chocolate shavings for a birch log look. For a tasty addition to this classic chocolate Yule log recipe, add a very thin layer of seedless apricot or raspberry jam before spreading the filling onto the cake. Before rolling the cake up again, you can sprinkle dried fruits on top of the filling to add some texture and bursts of fruity flavor. Or, make this recipe your own by making it into a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mocha-butter-cream-yule-log\/\">mocha buttercream Yule log<\/a> with flavored frosting. Find more inspiration and tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-yule-log-cake\/\">how to make a Yule log<\/a>! No matter how you make your Yule log, serve it with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/coffee-cream-martini\/\">coffee and cream martini<\/a> for the perfect holiday treat. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i>","Metadescription":"This chocolate Yule log recipe will be the star of the show at any holiday party! It symbolizes a burning log that keeps you warm during the Christmas season. ","DigitalHeadnotes":"<div>A Yule log cake, also called a Buche de Noel, is a rolled sponge cake shaped and decorated to resemble a wooden log. This fanciful dessert is a holiday baking tradition that dates back to 19th-century France. This<span style=\"font-size: 1rem;\"> particular chocolate Yule log recipe from Bernadette Colvin of Tomball, Texas, has been a favorite Christmas dessert for her family. \u2014<i>Taste Recipes Test Kitchen <\/i><\/span><\/div>","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. ","SequenceNo":1},{"Direction":"   Preheat oven to 375\u00b0. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1\/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). ","SequenceNo":2},{"Direction":"   With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. ","SequenceNo":3},{"Direction":"   Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off parchment. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack.","SequenceNo":4},{"Direction":"   Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. ","SequenceNo":5},{"Direction":"   In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a barklike effect. 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","NoOfRatings":13,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Chocolate-Yule-Log_EXPS_FT24_16063_JR_1024_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Chocolate Yule Log Tips","TipText":"<h3>How do you roll a Yule log without breaking it?<\/h3>A Yule log cake\u2014otherwise known as a Buche de Noel\u2014is basically a rolled sponge cake. Since this cake is tender and can tear easily, work slowly when spreading the filling and rolling the cake in a clean towel. Cool the rolled cake seam-side down to prevent it from unrolling. <h3><\/h3><h3>What are some variations of this chocolate Yule log recipe?<\/h3>While most Yule log cakes are chocolate, feel free to get creative by switching up the flavor of the cake batter or cream. Red velvet, gingerbread, pumpkin, white chocolate, mocha, peanut butter, peppermint, hazelnut and caramel are just a few flavor variations. Before you spread the cream on the cake, you could add a very thin layer of seedless apricot or raspberry jam. While you\u2019re mixing up the filling, feel free to add a splash of bourbon or Bailey\u2019s Irish cream. Before rolling the cake up again with the filling, you can sprinkle chocolate chips or dried fruits like cherries, raspberries or strawberries on top to add some texture and bursts of fruity flavor. Chocolate frosting is also traditional for Yule logs, but white buttercream can be substituted for chocolate if you like. Otherwise, make this recipe your own by making it into a mocha buttercream Yule log with flavored frosting. No matter how you make your Yule log, serve it with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/coffee-cream-martini\/\">coffee and cream martini<\/a> for the perfect holiday treat.<div><h3>How can you make the frosting and decorations look realistic on a chocolate Yule log?<\/h3>Make it look as if your Yule log has bark by dragging a fork lengthwise through the frosting. There\u2019s no need for straight lines, because wavy lines make it look more realistic. You can decorate the chocolate Yule log with cinnamon sticks, fresh rosemary sprigs, cinnamon candies or even meringue mushrooms to give this holiday dessert a woodland look. Take it over the top by dusting the entire log with a light coating of confectioner\u2019s sugar!<h3>How long will a chocolate Yule log last?<\/h3>Yule logs can be prepared 1 day before serving when stored at room temperature, and up to 2 days ahead if stored in the refrigerator. Invert a storage container over the top to keep the air out without damaging the frosting and decorations. While this Buche de Noel will be the star of the show, consider making other <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-christmas-desserts-for-a-crowd\/\">Christmas desserts<\/a> to go along with it.  <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Taste Recipes Book Editor<\/i> <\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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