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Easter Yule Log

10 - 12 slices
Intermediate
90 minutes
Celebrate Easter with this fun Easter Yule Log - a fun twist on a classic Christmas bake. Get baking.
A soft chocolate sponge filled with a sweet Chantilly cream, topped with a rich chocolate ganache and fun Easter decorations. It's the perfect Easter sharing cake!
Recipe Ingredients
How to Prepare
Tips
You can experiment with the fillings, maybe add some salted caramel or chocolate spread.
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Recipe Ingredients

For the Sponge
3Medium Eggs
100 gCaster Sugar
0.5 tspDr. Oetker Madagascan Vanilla Extract
80 gPlain Flour
20 gDr. Oetker Fine Dark Cocoa Powder Pluss extra for dusting
For the Filling
250 gDouble Cream
70 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
For the Buttercream
250 gUnsalted Butter
250 gIcing Sugar
100 gDr. Oetker 35% Milk Chocolate
2 tbspDr. Oetker Fine Dark Cocoa Powder
1 tspDr. Oetker Madagascan Vanilla Extract
For the Decoration
Dr. Oetker Easter Party Sprinkle Mix
Dr. Oetker Chocolate Easter Decorations
396 gDr. Oetker Pastel Pearls

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Fine Dark Cocoa Powder Pluss extra for dusting
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Easter Party Sprinkle Mix
Picture - Dr. Oetker Chocolate Easter Decorations
Picture - Dr. Oetker Pastel Pearls
1

For the Sponge

Firstly, preheat your oven to 200℃/180℃/Gas Mark 6 . Line a 22 x 32cm baking tray with baking parchment.

2

Pop your eggs and caster sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.

 

3

In another bowl sift together your dry ingredients. Add the flour mix to the Egg mix and gently fold through. Try not to over mix as you will knock all the air out of your mixture. 

4

Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners. Pop in the oven and bake for 10-12 minutes.

5

While in the oven you need to prepare a piece of baking paper. Lightly sift cocoa powder over the baking paper. Remove from oven and place the sponge onto a cooling rack for 5 minutes.

6

 While the sponge is still warm you need to flip the sponge upside down onto the prepared baking paper. Peel back the parchment it was baked on. Create a small crease on the short side of the sponge(don’t cut to the bottom), and roll the sponge in the baking paper. (this stopped cracking while rolling with the filling in.) Allow the sponge to fully cool.

7

For the Buttercream

In a microwave safe bowl melt the chocolate in 30 second bursts until melted, and allow to cool

8

Beat the butter in the bowl until soft. Add in the icing sugar in two stages beating in-between. 

9

Add in the vanilla and cocoa and beat until combined.

10

Add in your cooled melted chocolate, beat until combined.

11

For the Filling

Now it’s time to make the filling;  pop your double cream, icing sugar and vanilla extract in a bowl and whisk until it soft peaks.

12

For the Decoration

Finally it’s time to decorate your yule log; place your yule log on a presentation board or large flat plate.

13

Once your sponge is cooled unroll your sponge, and spread the cream across the entire surface area of the sponge and roll back up, look at that swirl!

14

Spread the buttercream over the top and sides of the yule log.  
Use the Easter Sprinkles to decorate the top. Then use the pastel pearls and chocolate easter decorations to make the perfect Easter Yule Log. 

Tips

  • You can experiment with the fillings, maybe add some salted caramel or chocolate spread.