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Published 10/10/2025
0:45
Serves 8
Medium

Yule log

Made from a Swiss roll and covered in indulgent chocolate icing, the yule log is a classic Christmas cake that’s easy to make but also makes for a beautiful centrepiece.

Whether the yule log is an alternative to Christmas pudding or a delicious addition, you can make this cake the day before and store it until serving. Serve on its own or cover in pouring cream. We use a classic cream filling, but you can experiment with chocolate cream or make it mint for some extra pizzaz.

What you'll need...

For the cake

  • 85g plain flour
  • 3 eggs
  • 85g golden caster sugar
  • 3 tbsp cocoa powder
  • ½ tsp baking powder

For the icing and filling

  • 50g unsalted butter
  • 130g dark chocolate, broken into smaller pieces
  • 1 tbsp golden syrup
  • 200g icing sugar
  • 270ml double cream
  • Extra icing sugar, for decorating

Method

  1. Preheat the oven to 200C / 180C fan / gas 6. Butter and line a baking tray approximately 23 x 31cm with baking parchment. 

  2. Beat the eggs and golden caster sugar together with a whisk until thick and creamy. In a separate bowl, mix the plain flour and baking powder together before sifting over the egg mixture. Fold carefully then pour onto the baking tray. Use the back of a spoon to gently push the batter, spreading into the corners. Bake for 10 mins. 

  3. Lay a sheet of baking parchment onto the kitchen counter, and when the cake is ready, remove from the oven and gently tip onto the parchment. Peel off the original baking parchment from the tray and place back on top. Gently roll up the cake from its longest edge with the paper inside like a Swiss roll and leave to cool. 

  1. Time to make the icing. Melt the butter and dark chocolate together in a bowl over a pan of hot water. Once melted, remove from the heat and stir in the golden syrup and 4 tbsp of double cream. Add the icing sugar and beat until well combined and smooth. 

  2. Whisk the remaining double cream until it thickens and holds it shape. Unroll the cake and spread the cream over the top, then carefully roll up again into a log. Cut a diagonal piece from one end of the log. Lift the main log onto the serving board or plate then arrange the diagonal piece against the cake to resemble a branch. 

  3. You can either pipe the chocolate icing or slather it on and use a fork to mark the icing, so it resembles tree bark. Sift over icing sugar, so it looks like snow.  

Shop the tools you will need

Secondary image for image of Hand Mixer Black Main image for image of Hand Mixer Black
Hand Mixer Black
In stock

£39.00

Secondary image for image of Non-Stick Granite Effect Baking Tray 31 x 23cm Main image for image of Non-Stick Granite Effect Baking Tray 31 x 23cm

£11.00

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