What’s Christmas without a Yule Log Cake? Celebrate your Christmas with your love ones with this Easy Yule Log Cake recipe that is easy to assemble. Additionally, this recipe includes a lactose-free option to make sharing more inclusive (as I always try to too!).

The way I assemble my Christmas Yule Log Cake is to utilize a roll cake method, and then filling it with whipped cream. Nonetheless, there are many possible variations for each step, depending on the end results you would like! However, this is a simplified, and easy Yule Log Cake that you can assemble within hours.

For myself, I’ve also decided to top it off with dark chocolate whipped cream to create a flavour contrast. Then, I finished the Yule Log Cake with tree marks using a fork, and topped with powdered sugar!

Personally, I feel that most people find a Yule log cake intimidating because of the cake rolling part. However, it’s really manageable. As a matter of fact, you just need a piece of parchment paper and to make tight rolls, as seen below. Furthermore, I held my cake in a fixed ‘rolled’ up position to fix up the shape, as seen in the images below.

Subsequently, its the decoration part which is pretty manageable and you might even be able to engage a child or family member to help! The decoration portion is always my favourite part. At this step, here are some tips that you might find helpful:

  1. Fill the center with cream and roll it, and then refrigerate before applying further decoration to solidify the cake. This makes your job much easier later on!
  2. When using a fork to make the tree marks, draw these marks after the cream is applied. Else, if the exterior cream has solidified, it’s going to be much more difficult making these marks.

I hope these tips help and feel free to ask anything, especially if this is your first time attempting the Yule log cake!

Without further ado, the recipe!

Step 8: finished Yule Log Cake which shrinks from sides, but requires furthe dislodging using a knife.

Step 9: rolled up Yule Log Cake with parchment paper, held in this position for about 10 minutes.

Easy Yule Log Cake Recipe
by Javier Tan December-18-2021

This easy Yule Log Cake involves basic steps with the same decadent results. Lactose-free version is available too!


For Cake:

  • 4 Eggs, Large, 60g each, Separated into Yolks and Whites
  • 2/3 Cup or 80g of Plain or All-Purpose Flour, Sifted
  • 1/4 Cup or 28g of Cocoa Powder, Sifted
  • 1/2 Cup or 100g of Caster Sugar (80g if less sweet)
  • 1/2 Teaspoon or 3g of Baking Powder, Sifted
  • A pinch of approx. 2g of Cream of Tartar
  • 3 Tablespoons or 45ml of Milk, Room Temperature (Or lactose-free, plant-based milk alternative)
  • 2 Tablespoons or 30ml of Flavourless Vegetable Oil (e.g Canola) + Extra for Coating
  • 1/2 Teaspoon or 2.5ml of Vanilla Extract

For Filling:

  • 150g or ml Heavy Whipping Cream, or Non-Dairy Whipping Cream

For Chocolate Cream Coating:

  • 150g or ml Heavy Whipping Cream, or Non-Dairy Whipping Cream
  • 1/3 Cup or approx 80g Dark Chocolate Chips


For the Cake:

  1. Preheat your oven to 200 degrees C or 400 F and lightly brush the 15 x 9 inches baking tray with vegetable oil.
  2. Then, whisk together the egg yolks, milk, vegetable oil and vanilla together until it is of a single consistency (egg yolk mixture).
  3. Next, whip the egg whites into the meringue stage (click for more info). Add all the sugar in two portions as well as cream of tartar to aid in stabilization.
  4. Whisk in 1/3 of the egg whites into the egg yolk mixture to lighten it up.
  5. Then, fold in the egg whites in two portions to the egg yolk mixture.
  6. Fold in the sifted flour, cocoa powder and baking powder.
  7. Next, transfer the batter and spread evenly on the baking tray and bake for 13 to 16 minutes or until dark brown and springy to touch!
  8. Once done, let it rest for 5 minutes before removing it from the tray and placing it onto a large piece of parchment paper. Use a small fruit knife to dislodge from the sides if its too sticky.
  9. Then, roll gently using a piece of parchment paper or clean dish towel to prepare the cake for filling. I left it in a curled up position as pictured above for 10 minutes.

For the Filling, Chocolate Cream and Assembly:

  1. Whip the cold heavy whipping cream until stiff peaks. I would recommend the non-dairy whipping cream for easy whipping, especially for beginners.
  2. After the cake has cooled and curled for 10 minutes, proceed to transfer the cream on the cake, leaving an inch allowance or the cream will flow out.
  3. Then, proceed to refrigerate for at least an hour.
  4. Remove from the fridge. If making a secondary branch, slice off the end and attach it to the side of the main cake.
  5. To make the chocolate cream, heat up the heavy whipping cream at low heat until bubbles appear. Next, turn off the heat and pour in the chocolate chips until the chocolate chips have melted and is well-incorporated.
  6. Allow the chocolate cream to cool for 20 minutes before whipping as per Step (1). If it doesn’t come together, you can refrigerate for 10 minutes before whipping again.
  7. Then, frost the exterior of the cake and make tree-marks using a fork.


  • Prep time: 2 hours
  • Cook time: 30 mins
  • Total time: 2 hours 30 mins
  • Yield: 1 Christmas-Perfect, Yule Log Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Refrigerate for up to a week!
  3. Please be careful when transporting these as the cream can melt. However, non-dairy whipped cream tend to be more stable.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan