Jamie Oliver Yule Log Recipe [Tips & Tricks]

One Christmas, when I was about 10, my aunt showed up with this rich, chocolatey roll of goodness. It wasn’t a cake. It wasn’t a pie. It was a Yule Log-a Bûche de Noël, she called it. I remember the first bite like it was yesterday. Soft sponge. Smooth ganache. A hint of coffee or something nutty in the background. From then on, I was hooked.

Years later, I stumbled on Jamie Oliver’s Yule Log recipe and felt like I’d found gold. His version brings all the cozy nostalgia and rustic charm I love. It’s indulgent without being fussy. Decadent but still somehow simple. And yes, it tastes just like Christmas.

Jamie Oliver’s Yule Log Recipe

I tried loads of Yule Log recipes over the years. Some cracked, some were dry, and others… let’s just say they were "abstract art." But Jamie’s? It just works.

He keeps it traditional-with a light chocolate sponge, rolled with whipped cream, and coated in rich ganache. What sets it apart is the depth of flavor he builds with simple ingredients and clever tricks.

Here’s why his recipe shines:

• The sponge is feather-light and flexible
• The filling is fresh, creamy, and not overly sweet
• The ganache is glossy and smooth, with just enough richness

Perfect for both beginners and experienced bakers.

Ingredients Needed

I always double-check this list before I start. Nothing worse than halfway through the sponge and realizing you’re out of eggs.

For The Sponge

• 4 large free-range eggs
• 100g caster sugar
• 65g plain flour
• 40g quality cocoa powder
• 1 tsp baking powder
• Pinch of sea salt

For The Filling

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

For The Ganache

• 150g dark chocolate (70% cocoa)
• 150ml double cream
• Optional: splash of coffee or orange extract for extra depth

For Decoration

• Icing sugar for dusting
• Fresh berries, holly, or edible gold leaf (if you’re feeling fancy)

How To Make Jamie Oliver’s Yule Log

The first time I made this, I was scared stiff about the rolling part. But trust me, it’s not as tricky as it looks. Just follow these steps and take your time.

Step-by-step

1. Preheat Your Oven

   • 180°C (350°F)
   • Line a large baking tray (approx. 25x35cm) with baking paper

2. Make The Sponge

   • Whisk eggs and sugar together until light and fluffy (this takes time-go for 5-6 minutes)
   • Sift in the flour, cocoa powder, baking powder, and salt
   • Gently fold until combined. Don’t knock out the air

3. Bake

   • Pour into your lined tray and spread evenly
   • Bake for 10 minutes, until it springs back when touched

4. Roll While Warm

   • Lay a clean tea towel on your counter and dust it with icing sugar
   • Flip the sponge onto the towel, peel off baking paper, and roll it up with the towel inside
   • Let it cool completely in the rolled shape. This is your secret weapon against cracks

5. Make The Filling

   • Whip cream, icing sugar, and vanilla until soft peaks form
   • Unroll the sponge gently and spread the cream evenly inside

6. Roll Again

   • This time without the towel! Roll it up and place seam side down

7. Make Ganache

   • Heat cream gently until just steaming
   • Pour over chopped chocolate, let sit 2-3 mins, then stir until glossy

8. Decorate

   • Slather the ganache over the log
   • Use a fork to create bark-like textures
   • Dust with icing sugar for a snowy effect

Ingredient Science Spotlight

The baker in me loves knowing the why behind every ingredient. Let’s break it down.

• Eggs + sugar: Whipped together, they act like a natural leavening agent. No butter or oil needed. This keeps the sponge light and airy.
• Flour: Provides structure. But too much? Your sponge turns chewy. Measure carefully.
• Cocoa powder: Brings deep chocolate flavor. Always use unsweetened for balance.
• Double cream: It’s rich and whippable. Makes both the filling and ganache luxuriously smooth.
• Dark chocolate: The 70% cocoa content matters-it’s bittersweet and adds depth without being cloying.

Expert Tips

Over the years, I’ve picked up a few tricks that make all the difference.

• Room temp eggs whip up better-don’t skip this
• Don’t overbake the sponge. Ten minutes is all you need. Overbaking = cracking
• Roll the sponge while warm-once it cools flat, it’s game over
• Use a serrated knife to trim the ends cleanly
• Let the ganache cool a bit before spreading. Too hot and it’ll melt the cream filling
• Add a shot of espresso to the ganache for an adult twist. Chocolate + coffee = magic

Recipe Variations

I like to change things up depending on who’s coming over. Here are my go-to twists:

• Black Forest Yule Log

  • Add chopped cherries and kirsch to the filling
  • Top with dark cherries and chocolate shavings

• Nutella Swirl

  • Swap out the cream filling for whipped Nutella cream
  • Sprinkle chopped hazelnuts on top

• Mint Chocolate

  • Add a few drops of peppermint extract to the ganache
  • Garnish with crushed candy canes

• Orange Spice

  • Grate orange zest into the cream filling
  • Add a pinch of cinnamon to the sponge mix

Final Words

There’s something magical about bringing a Yule Log to the table. It’s rustic. It’s festive. It feels like a showstopper, even though it’s totally doable.

Every time I make it, it becomes the centerpiece of the night. People ask for seconds. Kids sneak extra forkfuls when they think no one’s looking. And someone always asks for the recipe.

What I love most about Jamie Oliver’s version is that it’s approachable. You don’t need to be a pastry chef. You just need a bit of time, a warm oven, and a sweet tooth.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Yule Log?

You’ll need eggs, flour, sugar, cocoa powder, butter, double cream, and some decorations like powdered sugar or holly.

How Long Does Jamie Oliver’s Yule Log Take To Make?

It takes about 1 to 1.5 hours, including preparation and baking time.

Can I Make Jamie Oliver’s Yule Log Ahead Of Time?

Yes, you can make it a day or two ahead. Just keep it wrapped in the fridge.

What’s The Trick To Rolling A Yule Log Without It Cracking?

Make sure the sponge is still warm when you roll it up, and roll it gently using a tea towel to help guide it.

Can I Decorate Jamie Oliver’s Yule Log With Anything Else?

Yes! You can use chocolate decorations, meringue mushrooms, or edible glitter for extra festive flair.

Is There A Substitute For Double Cream In Jamie Oliver’s Yule Log Recipe?

You can use whipped cream or mascarpone if you prefer a lighter filling.

Can I Make A Gluten-free Version Of Jamie Oliver’s Yule Log?

Yes, simply use gluten-free flour in place of regular flour for the sponge.

What’s The Best Way To Store Leftover Yule Log?

Wrap it in cling film and store it in the fridge for up to 3 days.

How Do I Prevent My Yule Log From Being Too Dry?

Ensure you don’t overbake the sponge and be generous with the filling to keep it moist.

Can I Use A Different Filling For Jamie Oliver’s Yule Log?

Sure! You can try whipped mascarpone, buttercream, or even a fruit jam if you prefer.