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White chocolate Yule log recipe

White chocolate Yule log recipe


  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Swiss roll

A Christmas yule log made by filling a chocolate swiss roll with white chocolate buttercream icing. Heaven!

28 people made this

IngredientsServes: 8

  • For the swiss roll
  • 100g caster sugar
  • 4 eggs
  • 120g plain flour
  • 1 / 2 teaspoon ground cinnamon
  • 2 tablespoons grated chocolate
  • For the buttercream
  • 200g butter
  • 1 teaspoon icing sugar
  • 100ml single cream
  • 150g white chocolate, cut into chunks
  • cold strong coffee
  • chocolate with hazelnuts, grated
  • chocolate shavings and chocolate, for decorating

MethodPrep:3hr ›Cook:25min ›Ready in:3hr25min

  1. Preheat the oven to 180 degrees C / Gas 4. Grease a swiss roll tin with butter and line with greaseproof paper.
  2. Mix the sugar and the eggs in a bowl until white and fluffy. Sieve the flour and stir into the sugar and eggs. Add cinnamon and grated chocolate. Pour into swiss roll tin and smooth out.
  3. Bake for 10 minutes then remove and immediately roll up the cake by grabbing the shorter edges of the greaseproof paper and rolling towards the other end. This way, the cake will keep its shape.
  4. For the buttercream: Add butter and icing sugar to a bowl and mix. Set aside.
  5. Heat 100ml of single cream in a saucepan over low heat until warm (not hot). Remove from heat then add 150g white chocolate cut into chunks. Melt, stirring from time to time then add the butter-sugar mixture and stir well.
  6. Chill in a freezer for 5 minutes then beat until soft. Cover and refrigerate.
  7. Unroll the swiss roll and remove the greaseproof paper from the cake. Cut the edges of the cake (if you like), then brush the cake with strong coffee. Sprinkle over the grated hazelnut chocolate. Spread half of the buttercream over the sponge, leaving room at the edges - then roll up.
  8. Spread the remaining cream over the cake and refrigerate for 10 minutes. Decorate with swirls using the back of a fork.
  9. Decorate with white chocolate shavings and chocolate coffee beans.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Even if I have a very reliable recepie from my granny for sponge, I'm very glad I tried this one - it's different but in a very good way-the sponge is very delicate and moist - I did follow all instructions and the cake was perfect. 10 minutes in oven may seem not long enough, it looked like it needed another 2-3 minutes but turned out to be perfect and longer baking would make it dry.The only thing I would change is the cream- it wasn't bad, but for me it was too buttery and too sweet, so next time I would add to it a few raspberries etc(I put a few on the top but it still wasn't enough). I also exchanged cacao for coffee and it worked perfectly.And the timing is much shorter - altogether ( without chilling overnight) it took me about an hour.-13 Feb 2016

Great recipe. Served it with some tart berries and fresh cream.-25 Dec 2015

Love the recipe! Worked perfectly and made it way under the time really recommend it for a pretty great tasting log!-23 Dec 2014


Raspberry white chocolate and matcha tea log



Finally, it's time to present you a Yule log! A recipe from Raspberry white chocolate and matcha green tea log . It was part of my wishes by Christmas, to present you a recipe worthy of the name: I can cross it from my To-Do-List for December!

A light log recipe that I wanted fresh and sweet… This kind of Christmas desserts that don't weigh down at the end of a meal (already plentiful, we know). I opted for a white chocolate log raspberry and matcha green tea. An association that has already proven its worth in pastry making! For my part, these are flavors that I love! It was a pleasure to think of them for Christmas dessert. And why not imagine it on your own tables on New Year's Eve .

La white chocolate-raspberry and matcha green tea log therefore consists of a white chocolate mousse (whipped cream & white chocolate). I added a raspberry insert (jellied raspberry coulis - for a super light touch of 'freshness' on the palate - you can, why not, add a few whole raspberries) the biscuit at the base is a dacquoise flavored with green tea matcha. Its slightly bitter flavor counterbalances the sweetness of white chocolate well for my taste.

On the material side, I offer you at the bottom of the article a selection of log molds for the wow effect on your holiday tables!

If you make this holiday recipe, don't hesitate to tag me on Instagram @liliebakery, so that I can see your beautiful logs!


Spruced up Yule Log Recipes

1. Classic Yule Log

This really wouldn’t be a complete rundown of Yule Log possibilities without the Classic Chocolate Yule Log. They really are yummy and loved by all ages. There is a reason why they are such a staple dessert during the festive season.

There are endless classic Yule Log recipes out there, you might even have your own that you always use. However, this is one of my personal favorites. I like to go over the top with my decorations and think additions like little marzipan toadstools can give your Yule Log a fresh from the forest look.

2. Mocha Yule Log

Coffee cake is often an all-round favorite, so I doubt you could go wrong with this Mocha Yule Log. This delicious cake is made up of the classic chocolate cake, but with a coffee-flavored cream for that signature swirl.

I like this Yule Log as a more sophisticated take on the classic, and think it would be a lovely thing to offer up to guests with a hot drink when you are undoubtedly bombarded with spontaneous visitors throughout the festive period.

3. Peanut Butter Yule Log

This Peanut Butter Yule Log is a bit of fun, and I know that so many of my family members would absolutely love it, especially the kids.

Chocolate and peanut butter is a classic flavor combination that just works, so you would have no worries surrounding the flavor of your cake.

There are quite a few different components that come together to make the final cake in this recipe. Still, it would definitely be worth the little bit of extra effort. Although the recipe seems long, it is extremely detailed which makes it perfect for a first-timer to follow.

4. Chocolate Peppermint Bark Yule Log

There are a few things that will make you feel more festive than sitting with a candy cane in hand, and with this Chocolate Peppermint Bark Yule Log, you can capture that feeling in a dessert for your Christmas meal.

Not only would this taste divine, but it looks incredibly fun and festive, with the red and white candy canes against the deep brown chocolate.

I love the fact that there are crushed candy canes running through the buttercream as well as on top of the Yule Log, and think it would enhance that sweet minty flavor.

5. Red Velvet Yule Log

Red velvet is my absolute favorite flavor of cake, so when I saw this recipe my mouth practically dropped open.

Not only would this Red Velvet Yule Log taste delicious, as all red velvet cakes do in my opinion, but it also looks incredibly festive with the red and white colors.

It’s like Santa Clause in cake form. I like the addition of the coconut coating on the outside, I think it looks like a fresh layer of snow, but of course, you could leave it out or use another method of decoration like sprinkles or edible colored dust.

6. Chocolate Gingerbread Yule Log

If you want a posh-looking Yule Log, then this Chocolate Gingerbread one is what you’re looking for. Just look at that shining mirror glaze.

Despite how delicious and perfect it looks, it isn’t actually too difficult to pull together, and you will definitely end up with a finished cake that you are proud to show off.

It is packed full of yummy spices like cinnamon and ginger, but it still maintains that classic Yule Log appearance and chocolatey taste. This would be a great one to give your guests a little unexpected but welcomed surprise.

7. Chocolate, Caramel, and Chestnut Yule Log Cake

Now, this isn’t your traditional rolled Yule Log, but it is something a little different if that’s what you’re going for, both in shape and in flavor.

This Chocolate, Caramel, and Chestnut Yule Log Cake look incredible, and the sweet woody flavors of the caramel and chestnuts would match well with the tree-like look of the cake.

The concept of this cake is similar to a traditional Yule Log, with the cake layers enclosing a buttercream, all covered in chocolate frosting, but if you want to avoid the sometimes tricky rolling of the sponge, then this recipe could be your new best friend.

8. Chocolate Hazelnut Yule Log

Compared to some other recipes, the one for this Chocolate Hazelnut Yule Log is incredibly simple, which immediately removes the fear of taking on a Yule Log for the first time.

Chocolate and Hazelnut screams Nutella to me, and it’s difficult to find someone who isn’t a fan of that. I think the way this Yule Log has been decorated is so nice, something I haven’t tried before but definitely will now.

Even if you aren’t using this chocolate hazelnut recipe, you could easily make this ‘bark’ to cover any cake or other Yule Logs with.

9. Tiramisu Yule Log

This Tiramisu Yule Log sounds delicious, just looking through the recipe made me desperate to try it. My dad is the world’s biggest tiramisu fan, so I am pretty sure his plate would be licked clean.

There are a couple of really interesting twists in the making of this particular Yule Log. For one, the cake itself is vanilla, which brings more attention to the coffee flavor.

The cake is then covered in espresso syrup and rolled with a filling that includes mascarpone cheese, cinnamon, and a cheeky splash of cognac or brandy. This really sounds like a step up from the traditional Yule Log, and to be honest is something you could make all year round with seasonal decorations.

10. Salted Caramel Yule Log

Salted caramel is one of my favorite flavors out there. So I would not be surprised if found myself whipping up one of these Salted Caramel Yule Logs this Christmas.

The filling used in this recipe is meringue buttercream, which sounds like something I will be struggling not to eat straight from the bowl before even making it onto the cake.

Although I am all about eccentric decorations, I do quite like the simple, rustic look of the example here, with the open ends and the chopped nuts on top. I can already see myself going back for seconds.

11. Yule Log With Cherries

This Yule Log With Cherries is like a classic Yule Log meets Black Forest Gateau.

I like that the filling of this doesn’t look perfectly smooth, with the chunks of cherry running through it, and can imagine they would make each mouthful extremely yummy and interesting.

The frosted cherries on top are gorgeous, and I think I will be taking inspiration from this and adding them to other desserts over the Christmas period. The icing sugar gives the illusion of a dusting of snow, and I think this would look very pretty sitting on your festive table.

12. White Chocolate Yule Log

As much as I am a fan of the traditional, and this is very opposite from that, I cannot deny the fact that I would probably eat a decent percentage of this White Chocolate Yule Log all by myself.

I love the combination of white chocolate and berries, and the fact that you can use frozen berries in this recipe is incredibly helpful for winter baking. The bright colors of the berries in the swirl of the Yule Log contrast with the white cake and frosting, and I can imagine that their sharpness would balance extremely well with the sweet white chocolate.

13. Exotic Yule Log

This Exotic Yule Log looks like nothing short of a masterpiece, and I can imagine taking so much pride in bringing it all together and making it look beautiful.

I really like lemon meringue pie, and this looks like an even better version of that, with the passionfruit mousse and piped meringue on top.

Although I may be thinking about it too much, as I often do, this could be really nice as a dessert for New Year’s, with the fruits and bright colors looking like fireworks. Guests would be so surprised to see this as your take on a classic Yule Log and would be as eager to try it as I now am to make it.

14. White Chocolate and Baileys Yule Log

I think this is the recipe with the fewest ingredients that I have found, so if you want something quick, easy or even last minute, this White Chocolate and Baileys Yule Log will do the trick.

This is a very adult Yule Log, initiated by the Baileys of course, and I think it would be perfect for a dinner party over Christmas. The white chocolate and Bailey’s frosting sound delicious, and the decoration with the little-pearlized balls makes it look sparkling and ready for a party.

15. Raspberry Chocolate Yule Log

Even though this Raspberry Chocolate Yule Log might be cheating slightly by avoiding the classic but difficult roll, it would be perfect for a quick dessert fix, or a baking beginner.

As the recipe suggests, because there is less cake than in the traditional Yule Log, this is a lighter alternative.

The lightness is also helped by the lack of chocolate ganache, that being replaced with a drizzling of dark chocolate. I love raspberries, they go so well with chocolate, and I believe that their freshness and color are the perfect choices to have in the filling of this lighter Yule Log.

16. Christmas Vanilla Yule Log

My inner child is screaming out to get her hands on the layers of buttercream in this Christmas Vanilla Yule Log. This bake would be great for fussy kids and adults alike.

The addition of the colored sprinkles into the cake batter and buttercream is genial.

I like the fact that some of the colors have run in the baking process, making the dough slightly colored. The green and red colors make this cake ultra-festive, but you could easily adapt this recipe to suit any time of the year, with multicolored or seasonally appropriate sprinkles.

17. Mini Yule Logs

I love anything mini, and these cute Mini Yule Logs are no exception.

These would be absolutely perfect to bring to work and share with colleagues or to bring to a little mate date before Christmas. It is such a lovely touch to have added on an extra piece of cake to the sides of each log to make them look more realistic, and it’s fun little details like that which make them all the more Christmassy.

They don’t look like they would be too difficult to pull together, and I will very likely be making some of these to share with friends and family this Christmas.

18. Gingerbread Yule Log

I challenge you to find something more Christmassy than a Gingerbread Yule Log because I certainly can’t even imagine it.

I love all the spices within gingerbread, and the fact that they are all included in this recipe makes me even more desperate to try it out.

Vanilla and cinnamon are also added to the cream filling, which I think would give it the most lovely flavor without making it too sickly sweet. This is bound to go down well during the festive period, at parties, dinners, or on the big day itself.


Filling:

  • 2/3 cup plain 2% reduced-fat Greek yogurt
  • 7 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Nutritional Information

  • Calories 182
  • Fat 10.1g
  • Satfat 5.4g
  • Monofat 2g
  • Polyfat 0.6g
  • Protein 6g
  • Carbohydrate 20g
  • Fiber 2g
  • Cholesterol 108mg
  • Iron 2mg
  • Sodium 142mg
  • Calcium 37mg
  • Sugars 14g
  • Est. added sugars 13g

Chocolate and White Yule Log

This holiday Yule log features chocolate sponge cake with white cream filling and 'bark' made of chocolate glaze, with a festive garnish of white candy leaves and candied cherries.

Recipe Ingredients:

4 large eggs, separated and at room temperature
1/2 cup plus 1/3 cup granulated sugar - divided use
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

WHITE CREAM FILLING:
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup HERSHEY'S Premier White Chips
1/4 cup milk
1 teaspoon vanilla extract
1 cup cold whipping cream

CHOCOLATE GLAZE:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa or Dutch Processed Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

WHITE LEAVES (recipe follows)
Candied cherries for garnish (optional)

Cooking Directions:

  1. Preheat oven to 375°F (190°C). Line 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil generously grease foil.
  2. Beat egg whites in large bowl until soft peaks form gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.
  3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.
  4. Stir together flour, cocoa, baking powder, baking soda and salt gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites spread batter evenly into prepared pan.
  5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end place on wire rack. Cool completely.
  6. Prepare WHITE CREAM FILLING. Unroll cake remove towel. Spread with filling reroll cake. Spread CHOCOLATE GLAZE over top and sides. Cover refrigerate until just before serving.
  7. FOR WHITE CREAM FILLING: Sprinkle gelatin over cold water in small cup let stand 1 minute to soften. Place white chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla stir until gelatin is dissolved. Cool to room temperature. Beat whipping cream in small bowl until stiff carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. Makes about 2 cups filling.
  8. FOR CHOCOLATE GLAZE: Melt butter in small saucepan over low heat add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. Makes about 2/3 cup glaze.
  9. Garnish with WHITE LEAVES and candied cherries, if desired. Cover refrigerate leftover dessert.

WHITE LEAVES: Line a tray with wax paper. Thoroughly wash and dry several ivy, lemon, rose or other non-toxic leaves. Place 1/2 cup HERSHEY'S White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted when stirred. With small soft-bristled pastry brush, brush melted white coating on top of each leaf. (Use underside of leaf for more distinct vein markings.) Avoid getting white coating on other side of leaf or removal may be difficult. Place on prepared tray chill until very firm. Carefully peel or tear leaves away from white coating. Place on tray cover and refrigerate until ready to use.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.


To make buttercream, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually beat in sugar, ½ cup at a time, until combined. Beat in sifted cocoa and milk.

Place one sponge roll on a chopping board vertically. Starting from the end closest to you, measure 8cm along, then diagonally cut off the piece of roll. Repeat at the opposite end. Reserve remaining piece of roll for another use.

To assemble, place the second sponge roll on a rectangular serving plate to represent a log. 5 Spread ¼ cup of the buttercream over the diagonal cut on each piece of roll. Press against the log to represent branches. Refrigerate for 15 minutes.

Spread remaining buttercream over log. Run a fork through, in a wavy pattern, to resemble bark. Gently split chocolate bars into long pieces.


To make buttercream, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually beat in sugar, ½ cup at a time, until combined. Beat in sifted cocoa and milk.

Place one sponge roll on a chopping board vertically. Starting from the end closest to you, measure 8cm along, then diagonally cut off the piece of roll. Repeat at the opposite end. Reserve remaining piece of roll for another use.

To assemble, place the second sponge roll on a rectangular serving plate to represent a log. 5 Spread ¼ cup of the buttercream over the diagonal cut on each piece of roll. Press against the log to represent branches. Refrigerate for 15 minutes.

Spread remaining buttercream over log. Run a fork through, in a wavy pattern, to resemble bark. Gently split chocolate bars into long pieces.


Ingredients

  • For the Cake:
  • 2 1/2 ounces pistachio oil, roasted hazelnut oil, or melted butter (about 1/3 cup 70g)
  • 2 1/2 ounces finely chopped dark chocolate, between 85% and 100% (slightly rounded 1/3 cup70g)
  • 1/2 ounce vanilla extract (about 1 tablespoon 15g)
  • 5 large eggs (8 3/4 ounces 250g)
  • 5 3/4 ounces sugar (about 3/4 cup 165g)
  • 1 tablespoon instant espresso powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1/2 teaspoon baking soda
  • 1 1/4 ounces water (about 2 1/2 tablespoons 35g)
  • 3 3/4 ounces bread flour (about 3/4 cup, spooned 106g)
  • For the Ganache Frosting:
  • 12 ounces finely chopped dark chocolate, between 55% and 75%, or a blend thereof (about 2 heaping cups 340g)
  • 12 ounces heavy cream (about 1 1/2 cups 340g)
  • Salt and vanilla to taste
  • For the Filling:
  • 2 cups sweetened whipped cream, buttercream, or other frosting, see note (weight will vary)
  • To Garnish:
  • Matcha powder, optional
  • Cocoa powder, optional
  • 1 recipe meringue mushrooms, optional

Recipe Summary

  • Vegetable oil cooking spray
  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/4 cup best-quality unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • Caramel Cream
  • Cornstarch or confectioners' sugar, for surface
  • 1 pound rolled fondant
  • Best-quality unsweetened cocoa powder, for dusting
  • Sugared White Pine Needles, for serving (optional)
  • Milk-Chocolate Pine Cones, for serving (optional)

Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.

Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.

Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.

Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.

Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.

Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.

Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.

Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.


This is a simple cake recipe that you can adapt with other flavours. It's easy to make and only takes 20 minutes to bake.

Rolling the sponge is easy. Just ensure that it's not too hot to handle and gently roll the sponge up firmly. Don't worry about any cracks as they will be smothered with cream later!

For the sweetener I used allulose as it’s a favourite without any aftertaste but other low carb sweeteners would work fine in this recipe.

I used my cranberry sauce for the filling to balance out the sweetness of the creamy filling and topping.


Watch the video: Christmas Chocolate Yule Log Recipe. Cupcake Jemma