Swedish Yule Log Cake

Swedish Yule Log Cake

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Chocolate Yule Log Cake (Bûche de Noël) GlutenFree Living
Chocolate Yule Log Cake (Bûche de Noël) GlutenFree Living from www.glutenfreeliving.com

The holiday season is here, and it’s the perfect time to indulge in some delicious treats. If you’re looking for a festive dessert to impress your guests, look no further than the Swedish yule log cake. This traditional dessert is not only delicious but also visually stunning, resembling a log covered in snow. In this article, we’ll share with you our favorite recipe for this tasty treat, along with some tips and tricks to make it perfect.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup confectioners’ sugar, for dusting
  • 1/2 cup lingonberry jam, for filling
  • 1 cup heavy cream, whipped, for frosting
  • 1/4 cup powdered sugar, for frosting
  • 1 teaspoon vanilla extract, for frosting


  1. Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with the granulated sugar until thick and pale yellow, about 3 minutes. Beat in the water and vanilla extract.
  4. Sift the cocoa powder over the egg yolk mixture and fold in until evenly combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cocoa mixture until no white streaks remain.
  6. Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 12-15 minutes or until the cake is just set.
  7. While the cake is still hot, sprinkle confectioners’ sugar over the top and cover it with a clean kitchen towel. Carefully flip the cake over onto the towel and peel off the parchment paper. Roll the cake up tightly with the towel and let it cool completely.
  8. Unroll the cake and spread the lingonberry jam over the top, leaving a 1-inch border around the edges. Re-roll the cake tightly and transfer it to a serving platter.
  9. In a medium bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Frost the cake with the whipped cream and dust with more confectioners’ sugar. Serve chilled.
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Nutritional Information

One slice of Swedish yule log cake (1/12 of the cake) contains approximately:

  • Calories: 300
  • Total fat: 14g
  • Saturated fat: 8g
  • Cholesterol: 120mg
  • Total carbohydrates: 40g
  • Dietary fiber: 1g
  • Total sugars: 32g
  • Protein: 4g
  • Sodium: 105mg

Cooking Time

The total cooking time for this recipe is approximately 30 minutes, plus cooling time.


  • 15×10-inch jelly roll pan
  • Parchment paper
  • Medium and large mixing bowls
  • Electric mixer
  • Clean kitchen towel
  • Serving platter

Serving Suggestions

This cake is best served chilled and makes a great addition to any holiday party or dinner. Serve it with a dollop of whipped cream and some lingonberries on top for an extra festive touch.


If you can’t find lingonberry jam, you can substitute it with raspberry or strawberry jam. You can also experiment with different flavors of whipped cream, such as chocolate, coffee, or peppermint.


If you’re looking to make this cake a bit healthier, you can substitute some of the ingredients with lighter options. For example, you can use low-fat whipped cream, and replace some of the sugar with a sugar substitute. You can also use a gluten-free flour blend to make the cake gluten-free.


This cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or foil to prevent it from drying out.


  • Make sure to roll the cake up tightly with the towel while it’s still hot, as this will help it keep its shape when you unroll it later.
  • Use a serrated knife to cut the cake into slices, as this will help prevent it from crumbling.
  • For a more festive look, you can sprinkle some crushed candy canes or chocolate shavings over the top of the cake before serving.
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This recipe makes a fairly large cake, so feel free to adjust the measurements if you’re feeding a smaller crowd. You can also freeze any leftover slices for up to a month.

Frequently Asked Questions

What is lingonberry jam?

Lingonberry jam is a sweet and tangy jam made from lingonberries, which are small red berries that grow in northern Europe. It’s a traditional accompaniment to many Swedish dishes, including meatballs and pancakes.

Can I use a different type of jam?

Yes, you can substitute lingonberry jam with any type of jam you like, such as raspberry, strawberry, or cherry.

Can I make this cake ahead of time?

Yes, you can make this cake up to a day ahead of time and store it covered in the refrigerator. Just make sure to add the whipped cream frosting and dust with confectioners’ sugar right before serving.

The Swedish yule log cake is a delicious and impressive dessert that’s perfect for the holiday season. With its moist chocolate cake, tangy lingonberry jam, and fluffy whipped cream frosting, it’s sure to become a new favorite in your household. Whether you’re hosting a big holiday party or just want to treat your family to something special, this cake is a must-try. So why not give it a go and see how it turns out for yourself?

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