Easy Homemade Black Forest Yule Log Recipe for Holidays

The holiday season is the perfect time to impress your guests with a classic yet stunning dessert, and this easy homemade black forest yule log fits the bill beautifully. This rich chocolate sponge rolled with whipped cream and layered with cherries brings festive cheer to any table.

this Recipe

If you’ve ever wanted to try a black forest yule log but were intimidated by the process, this recipe walks you through every step with simple ingredients and straightforward instructions so you can enjoy a decadent holiday treat without stress.

Why You’ll Love This Recipe

• Deliciously rich chocolate flavor with fresh cherry filling
• Light and airy sponge cake that’s easy to roll
• Simple ingredients you likely have in your pantry
• Perfect centerpiece for holiday dessert tables
• Can be made a day ahead to save holiday prep time

Ingredients

Gather these ingredients to create your black forest yule log, including components for the chocolate sponge, cherry filling, and whipped cream frosting.

Chocolate Sponge Cake

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Cherry Filling

• 1 cup pitted sour cherries (fresh or thawed if frozen)
• 1/4 cup cherry preserves or jam
• 1 tbsp kirsch or cherry juice (optional)

Whipped Cream Frosting

• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder (for dusting)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Servings: 8
• Calories: 320 (approximate per serving)

How to Make Easy Homemade Black Forest Yule Log: The Best Holiday Dessert

1. Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper, greasing it lightly.
2. In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until thick, pale, and tripled in volume.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk, melted butter, and vanilla extract, careful not to deflate the batter.
5. Spread the batter evenly in the prepared pan and bake for 10-12 minutes or until the cake springs back when lightly touched.
6. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake gently with the towel from the short end. Let it cool completely rolled up.
7. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
8. Unroll the cooled cake carefully, spread a thin layer of cherry preserves, scatter the pitted cherries over it, then spread half of the whipped cream evenly.
9. Roll the cake back up tightly without the towel, place it seam side down on a serving platter, cover with the remaining whipped cream, and dust with cocoa powder. Chill for at least 2 hours before serving.

Tips for the Best Results

• Beat the eggs until very fluffy to get a light sponge texture.
• Use room temperature eggs and milk for better mixing and rise.
• Roll the cake while warm to prevent cracking.
• Chill the assembled yule log well to set the whipped cream.
• If you prefer, decorate with fresh cherries and chocolate shavings for extra flair.

Storage and Reheating

Store your black forest yule log covered in the refrigerator for up to 3 days to keep the whipped cream fresh and the cake moist. For longer storage, you can freeze the log wrapped tightly in plastic wrap and foil for up to 2 weeks.

To serve after freezing, thaw the yule log in the fridge overnight. It is best enjoyed cold or at room temperature and should not be reheated as the whipped cream frosting will not hold up to heat.

Frequently Asked Questions

Can I make this yule log without alcohol?

Yes! The kirsch or cherry juice is optional and can be omitted or substituted with cherry juice or water. The flavor will still be delicious and festive.

What if I don’t have sour cherries?

You can use sweet cherries or canned pie cherries as a substitute. Just make sure to drain any excess liquid to keep the cake from getting soggy.

Can I prepare parts of this dessert ahead of time?

Absolutely. You can bake the sponge cake a day in advance and keep it wrapped tightly in plastic wrap. Whip the cream fresh before assembling the yule log for best texture.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and flexible is key. Use a clean kitchen towel dusted with powdered sugar to help roll it gently without sticking or cracking.