Delia Smith Yule Log Recipe

This Delia Smith Yule Log recipe is my home-baker take on the classic British Christmas chocolate roulade: a light, flexible cocoa sponge rolled around silky chocolate buttercream, then finished with a simple glossy ganache. The texture is tender and springy, with that deep, proper chocolate flavour that feels festive without being heavy. It is a medium-difficulty bake (mostly because rolling needs a confident hand), but every step is straightforward. Allow about 2 hours total including cooling and decorating time.

Ingredients

For the cocoa sponge

• 4 large eggs, at room temperature
• 100g caster sugar
• 40g plain flour
• 25g unsweetened cocoa powder
• 1/2 tsp baking powder
• Pinch of fine salt

For rolling and handling

• Icing sugar, for dusting
• 1 sheet baking parchment (for turning out and rolling)

For the chocolate buttercream filling

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 25g cocoa powder, sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk (only as needed, to loosen)
• Pinch of salt

For the chocolate ganache topping

• 150g dark chocolate (60–70%), finely chopped
• 150ml double cream
• 25g unsalted butter
• 1 tbsp golden syrup or honey (optional, for a softer shine)

To decorate (optional)

• Icing sugar, to dust like snow
• Fresh rosemary sprigs, sugared cranberries, or chocolate curls

How to Make Delia Smith Yule Log Recipe

Oven and tin preparation

• Prepare the oven: Preheat the oven to 200°C (180°C fan). Place a shelf in the middle so the sponge bakes evenly.
• Line the tin: Grease a 23 x 33cm Swiss roll tin, then line with baking parchment, leaving a little overhang for easy lifting. Lightly grease the parchment too.

Mixing the sponge batter

• Whisk eggs and sugar: Put the eggs and caster sugar into a large bowl and whisk with an electric mixer for 5–7 minutes, until very pale, thick, and it falls in a ribbon that sits on the surface for a few seconds.
• Sift the dry ingredients: Sift the flour, cocoa, baking powder, and salt together, then sift again over the egg mixture (this helps prevent cocoa lumps).
• Fold gently: Using a large metal spoon or spatula, fold in with slow, deliberate turns until you can’t see any pockets of flour. Try not to knock out the air you just worked for.

Baking

• Spread and level: Tip the batter into the tin and spread to the corners. Level the top lightly, keeping as much air in the mixture as possible.
• Bake: Bake for 10–12 minutes, until the sponge is risen and springs back when lightly pressed. Don’t overbake or it will lose flexibility for rolling.

Cooling and rolling (this is the key to a neat log)

• Prep the rolling paper: Lay a clean sheet of baking parchment on the counter and dust generously with icing sugar.
• Turn out while warm: Flip the sponge onto the sugared parchment. Peel off the lining parchment carefully.
• Roll and cool: Starting at a short end, roll the sponge up snugly with the parchment inside (like a scroll). Leave it seam-side down to cool completely. Rolling warm “trains” it to hold its shape without cracking later.

Assembling and decorating

• Make the buttercream: Beat the softened butter until smooth. Add the icing sugar and cocoa in stages (so it doesn’t puff everywhere), then beat in vanilla and a pinch of salt. Add 1–2 tbsp milk only if needed, until it spreads easily.
• Fill the sponge: Unroll the cooled sponge carefully. Spread the buttercream in an even layer, leaving a 1–2cm border at the far edge to stop it squeezing out when you roll.
• Roll into a log: Re-roll firmly (without squashing). Trim a thin slice off each end for a clean finish, then transfer to a serving plate seam-side down.
• Make the ganache: Put the chopped chocolate, butter, and (optional) golden syrup in a bowl. Heat the cream until steaming, then pour over. Leave 2 minutes, then stir from the centre until smooth and glossy. Cool 10–20 minutes, stirring occasionally, until spreadable.
• Ice and create “bark”: Spread ganache over the log. Drag a fork along the length to create a bark texture. If you like, cut a small diagonal piece off one end and attach it to the side as a branch.
• Set and finish: Chill for 20–30 minutes to set the ganache. Dust with icing sugar just before serving, then add rosemary, cranberries, or chocolate curls.

Tips

Why did my sponge crack when I rolled it?

Cracking usually comes from overbaking or letting the sponge cool flat. Bake just until springy, then roll it up while still warm in sugared parchment and let it cool in that shape.

How do I stop the sponge from sticking to the parchment?

Grease the parchment lightly after lining the tin, and don’t skimp on the icing sugar when turning out. Turning the sponge out while it’s warm also helps it release cleanly.

My buttercream feels stiff or grainy. How can I fix it?

Sift the icing sugar and cocoa, and beat long enough for the sugar to dissolve into the butter. If it’s still too stiff, add milk a teaspoon at a time until it spreads smoothly.

How do I get a neat “bark” finish?

Let the ganache cool until it’s thick like soft peanut butter. If it’s too warm it will slide; too cold and it drags. A fork pulled in long strokes gives the most convincing bark.

Serving Suggestions

• Serve in slim slices with a spoon of lightly whipped cream.
• Add a handful of fresh raspberries or cherries for brightness.
• Pair with coffee, strong tea, or a small glass of dessert wine.
• For extra indulgence, drizzle plates with warm chocolate sauce.

Storage

Room temperature

Keep the yule log in a cool room (out of sunlight) for up to 24 hours. If your kitchen is warm, it’s better refrigerated to keep the buttercream and ganache firm.

Refrigerator

Store covered (cake box or loosely tented foil) for up to 3 days. For the best texture, let slices sit at room temperature for 15–20 minutes before serving so the sponge softens slightly.

Freezing

Freeze the filled, un-iced roulade (best option) wrapped well in cling film and then foil for up to 2 months. Thaw overnight in the fridge, bring to cool room temperature, then finish with ganache and decorations. You can also freeze slices, but the ganache may lose some shine after thawing.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 44 g
• Protein: 6 g
• Fat: 22 g
• Saturated Fat: 13 g
• Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Delia Smith Yule Log Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Medium

Servings

10

slices

Prep time

30

minutes

Cooking time

12

minutes

Total time

120

minutes

Calories

380

kcal

42

minutes

A classic British-style chocolate yule log with a light cocoa sponge, chocolate buttercream filling, and glossy chocolate ganache. Festive, rich, and easier than it looks with the right rolling method.

Ingredients

• 4 large eggs, at room temperature

• 100g caster sugar

• 40g plain flour

• 25g unsweetened cocoa powder

• 1/2 tsp baking powder

• Pinch of fine salt

• Icing sugar, for dusting and rolling

• 100g unsalted butter, softened

• 200g icing sugar, sifted

• 25g cocoa powder, sifted

• 1 tsp vanilla extract

• 2 tbsp milk (as needed)

• Pinch of salt (for the buttercream)

• 150g dark chocolate (60–70%), finely chopped

• 150ml double cream

• 25g unsalted butter

• 1 tbsp golden syrup or honey (optional, for shine)

• Fresh rosemary or sugared cranberries (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a 23 x 33cm Swiss roll tin with baking parchment.
• Whisk eggs and caster sugar for 5–7 minutes until very thick, pale, and the mixture leaves a ribbon trail.
• Sift flour, cocoa, baking powder, and salt over the bowl and fold gently until no dry streaks remain.
• Spread batter into the tin, level, and bake for 10–12 minutes until springy.
• Dust a sheet of parchment with icing sugar, turn out the sponge, peel off lining, and roll up (with parchment) while warm. Cool fully.
• Beat butter, icing sugar, cocoa, vanilla, salt, and a splash of milk until smooth and spreadable.
• Unroll the sponge, spread with buttercream, then re-roll tightly. Trim ends and place seam-side down.
• Heat cream to steaming, pour over chopped chocolate and butter (and syrup). Rest 2 minutes, then stir smooth. Cool until thickened.
• Coat the log with ganache, drag a fork through to make bark, and decorate. Chill briefly to set before serving.

Notes

• Rolling the sponge while warm helps prevent cracking later.
• Whisk the eggs and sugar until genuinely thick and ribboning for the lightest roulade.
• The assembled yule log keeps well for 2–3 days; decorate with icing sugar just before serving.