1. Choose the right recipe
Ready to bake a Yule log? First, determine what type of dessert you want. Do you prefer a traditional rolled log, a more elaborate pavlova-style meringue log, or a frozen version for that extra bit of cool? Then, consider flavours and textures and whether you want something fruity or prefer classic vanilla and chocolate for comfort. Choose according to your menu or your guests’ preferences.
HOLIDAY DESSERTS
Pavlova Yule Log with Cherries and Almond Crème Anglaise
2. Get organized
Making a Yule log takes time and preparation. We recommend reading the recipe thoroughly before starting and organizing everything ahead of time. Some require long refrigeration or freezing periods. Depending on the recipe, you can even prepare it in advance and freeze it—without decorations or garnishes.
CAKES
Tiramisu Yule Log
3. Prepare the fillings first
These are often the first steps to complete, as they require significant chilling time (several hours for whipped cream or pastry cream, or to allow gelatin or chocolate to set before use). Plan your timing accordingly. It’s best to make these components the day before, or even up to two days in advance.
4. Make a light, airy cake
This cake is known for its light texture. How you handle the eggs affects the result. Sponge cakes (beating eggs until they form ribbons) are common because their air bubbles keep them soft and tender. They also absorb flavours well and freeze nicely. To make this step easier, use a stand mixer—but a hand mixer works fine, too. Once the egg mixture is ready, sift the flour mixture over it and gently fold it in with a whisk rather than a spatula. This helps prevent lumps and keeps the batter light and airy.
5. Watch the baking time
An overbaked cake becomes dry and hard to roll. Since the difference of a few minutes can make or break it, follow the recipe carefully and check doneness with a toothpick. Baking times are often short, so stay near the oven.
TRADITIONAL CHRISTMAS
Chocolate Yule Log
6. Keep the cake moist
In some recipes, maintaining moisture makes rolling easier. To do this, place a sheet of parchment paper on a rack and invert the cake onto it right out of the oven. Leave the baking sheet on top to retain moisture, or cover it with a clean towel. Let it cool at room temperature for about an hour—it will stay flexible.
YULE LOG CAKES
Caramel Yule Log
7. Spread the filling evenly
Wait until the cake is completely cool before filling it. Keep it on the parchment paper, trim both long edges for a clean shape, then spread a thin, even layer of fruit filling or cream over the entire surface using an offset spatula.
ISABELLE'S RECIPES
Raspberry Yule Log
8. Use parchment paper to roll it up
This step comes after you’ve added the filling. Depending on the recipe, you may need to roll the cake while it’s still warm, which helps it keep its round shape once filled. Place the cake on a piece of parchment paper slightly larger than the cake itself, then roll it up from the short side, keeping the seam underneath to hold it in place. Don’t worry if it cracks—frosting will hide imperfections.
HOLIDAY DESSERTS
Eggnog-Spiced Yule Log
9. Decorate at the last minute
It’s best to decorate the Yule log only a few hours before serving. Frosting made too early can soften and lose its effect. Decorations like chocolate shards or meringue mushrooms can be prepared ahead of time and stored in an airtight container.
HOLIDAYS
Chocolate and Mascarpone Yule Log
10. Bring it to room temperature before serving
For ideal serving, remove the Yule log from the fridge about 30 minutes before eating it. This enhances the flavours and makes slicing easier. Leaving it out longer risks it collapsing when cut. If frozen, thaw completely in the refrigerator for about 8 hours or overnight.
To get inspired and choose the Yule log that catches your eye, check out our selection of recipes: