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Christmas Yule Log

This Delicious Chocolate Christmas Yule log is a must for your family and friends to have with a glass of festive cheer at Christmas time.

What is Christmas Yule log?

It’s a delicious Chocolate Swiss roll made to look like a log of a tree-filled and coated with Chocolate flavoured Buttercream and decorated with Christmas decorations covered in a light sprinkle of white icing sugar to represent snow.

If you would like to check out our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


For the Sponge
4 large Free Range Eggs
100g Caster Sugar
65g Self Raising Flour
40g Sugar and Crumbs Natural Flavoured Cocoa Powder
For the Filling and Covering 
250g Softened Unsalted Butter
500g Sugar and Crumbs Chocolate Honeycomb Natural flavoured Icing Sugar
Tree Trunk Colour Splash Food Colouring Gel
White Icing Sugar to sprinkle on the Yule Log
Christmas Decorations if you want to use them.


  1. Preheat the oven to 200c/400F/Gas 6 fan, and line Swiss roll Tray approx 33×23/ 13×9 inch with greaseproof paper.
  2. In a large bowl whisk the eggs and the caster sugar with the beater until the mixture is light and frothy.
  3. Sift the flour and cocoa powder into a bowl and carefully fold in that the egg mixture until it is all combined. Be careful not to beat it or mix too roughly or you will beat the air out of the mixture.
  4. Pour into your prepared Swiss roll tray and level out carefully using a palette knife.
  5. Bake in the oven for 8-10 minutes or until the top is firm to touch and has started to come away from the sides of the tin.
  6. Place a piece of greaseproof paper larger than the Swiss roll tin and liberally sprinkle icing sugar on top.
  7. Carefully take the cake from the tin and put face down on to the greaseproof paper and remove the bottom lining.
  8. Cut. score mark  2.5c,/1 inch along with one of the long sides. starting with this edge begin to tightly roll up the sponge using the greaseproof paper. Roll with the paper still inside the sponge and leave to cool completely.
  9. Whilst the cake is cooling make your buttercream by beating the butter until light and fluffy.
  10. Chop in the Natural flavoured Icing Sugar and start on a low speed until the mixture has combined fully and add some brown food colouring to make the buttercream darker brown, then turn up the speed to medium-high and beat for no more than 20 seconds. If the buttercream still appears to be too stiff to spread onto the cake add a Tbsp of hot water and mix in.
  11. Carefully unroll the Swiss roll and spread some of the buttercreams inside and then re-roll up.
  12. Place the Seam of the filled Swiss roll onto the cake board, you can cut a chunk off a 1 end and place on to the side of the cake to make it look like an extra branch sticking out.
  13. Spread the rest of the buttercream all over the Swiss roll and then using a fork score down the buttercream so it resembles bark.
  14. decorate with Christmas Cake decorations and sprinkle icing sugar all over to resemble a snowy log.



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