Long before Christianity arrived in Europe, a special log was burned to mark the winter solstice. As with many pagan practices, the yule log was adopted by Christians and became a traditional part of the Christmas celebrations.

This simple yule log packs a flavor punch without having to slave away in the kitchen for hours.


  • Parchment Paper
  • 11*13 baking sheet
  • Large Offset Spatula
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Hand or Stand Mixer


  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract

Chocolate Buttercream & Filling

  • 1/3 cup heavy whipping cream
  • 2/3 cup pasteurized egg whites
  • 3 tbsp meringue powder
  • 1/3 cup cocoa powder
  • 2 lb powdered sugar
  • 1 lb unsalted butter at room temperature
  • 1 tsp vanilla extract


Preheat the oven to 400°F. and line a sheet pan with parchment paper.

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside

Add the egg whites to a large mixer bowl and whip on High Speed until still peaks form

While the egg whites are whipping, combine the egg yolks, sugar, and vanilla, in a large bowl until smooth.

Add the dry ingredients and whisk together until well combined

Now fold about 1/2 of the whipped egg whites into the chocolate mixture

Add the remaining egg whites and fold together until streaks disappear.

Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes

Remove the cake from the oven, take a knife around the edges to loosen the cake

Dust the top of the cake with a lot of powdered sugar.

Cover with a tea towel.

Flip the cake over and carefully remove the parchment paper.

Dust with powdered sugar.

While still hot, roll the cake in the tea towel

Set the cake aside to cool completely.

For the frosting

Add heavy cream and egg whites to a mixing bowl with a whisk attachment.

Mix for 30 seconds. then add meringue powder, cocoa powder, and powdered sugar.

Whip on HIGH for 5 mins

Cut the butter into chunks and while the base is whipping, begin adding them to the mixing bowl.

After all the butter is incorporated, add the vanilla and whip for another 2 mins.

Change the attachment to the paddle to knock out the air and beat for 3-5 mins

to knock out the air and beat for 3-5 mins until the mix is very silky and smooth

When the cake is cool, spread the filling evenly onto the unrolled cake.

Re-roll it and wrap it in plastic wrap, seam side down and refrigerate for at least an hour

To decorate:

Using a serrated knife, cut off 3 inches of the roll.
Use the buttercream to attach it to the larger piece.
Cover the outside of the roll with buttercream.
Use a fork to create a wood-like texture on the cake.
Decorate with sugared cranberries if you’d like.

Chill until ready to serve