📌 Easy Black Forest Yule Log

Posted 15 April 2026 by: Admin #Recipes

Prep Time

90 minutes

Cook Time

30 minutes

Total Time

2 hours

Servings

8 servings

The Black Forest Yule log is the dessert that makes the biggest impact with the least technique. You don’t need to be a pastry chef. You just need to understand two or three things about the Swiss roll biscuit, and everything else follows naturally.

Final result — The log is sliced to reveal its creamy heart of sour cherries and whipped cream.

Imagine slicing right into the log: a tight spiral, alternating creamy white and deep chocolate brown, with burgundy sour cherries tucked here and there in the whipped cream. The exterior is covered in a thick, matte cream, furrowed like tree bark. The aroma rising up is that of bitter cocoa mixed with powdered sugar, with that subtle vanilla undertone of fresh cream. And in the mouth, it melts — the airy biscuit, the cold cream, the tartness of the cherries cutting cleanly through the sweetness.

Why you’ll love this recipe

✓It can be prepared the day before : The log is better after a night in the fridge. Zero stress on the big day — you take it out of the refrigerator, put it on the table, and you’re done.

✓The rolled biscuit is scary for no reason : Many avoid this recipe because of the rolling. In truth, if you roll it while still hot in a damp tea towel, it won’t break. It’s a simple technique, not a magic trick.

✓Four main ingredients : Eggs, cream, sour cherries, cocoa. The list is short. This isn’t a recipe that requires you to run to three different grocery stores on a Saturday morning.

✓The effort-to-result ratio is unbeatable : An hour and a half of work, and you place something on the table that looks like a real professional pastry. It’s exactly the kind of recipe that deserves a permanent spot in your holiday repertoire.

Ingredient Notes

Ingredients

All the ingredients gathered before starting the preparation: simple, effective.

Jarred sour cherries : Get a large jar, not a small tin that will yield only three scattered cherries in your log. Sour cherries in syrup are perfect — they are tender and their acidity balances the sweetness of the whipped cream. Draining them is non-negotiable: if they stay wet when entering the biscuit, the bottom will get soggy and the log will fall apart when served.
Full-fat liquid heavy cream : No light cream, no semi-thick cream. You need the full-fat liquid version with at least 30% fat — that’s what whips well and holds its shape. Put it in the fridge the day before along with the bowl and beaters. Cold cream whips in a few minutes; with room-temperature cream, you could be there all night.
Cremfix : This whipped cream stabilizer in a sachet can be found in the baking aisle, next to the yeast. It prevents the cream from collapsing after a few hours. For a log that has to hold up an entire night in the fridge and survive table service, it’s a true discreet ally. Three sachets for three cartons of cream, as indicated — no need to add more.
Unsweetened cocoa powder : Classic Van Houten works very well. This is what gives the biscuit that dark brown color, almost dark chocolate, and that light bitter taste that balances the sweetness of the cream. It is essential to sift it with the flour before incorporating — otherwise, black lumps will persist in the batter.
Eggs : Three eggs, and the technique makes all the difference. Whipped egg whites are what make the biscuit light and airy rather than a compact pancake. Take the time to whip them really stiff — when you turn the bowl upside down and the whites stay put, you’re ready.

Starting the batter

Preheat the oven to 180°C first — the biscuit cooks quickly and doesn’t like to wait once the batter is ready. Separate the whites from the yolks. Whisk the yolks with the sugar until the mixture turns pale and falls from the whisk in a thick, smooth ribbon. Sift the flour, baking powder, and cocoa directly over it, then fold in with a spatula without overworking. The batter is dense at this stage, almost compact — that’s normal. Whip the whites to stiff peaks, then fold them in three additions with wide movements from bottom to top. The goal is to keep as much air as possible. Pour onto a baking sheet covered with parchment paper, spread into an even rectangle, and bake for 10 to 12 minutes.

The critical moment

Upon leaving the oven, the biscuit smells like hot chocolate and remains soft under the finger — it’s now, not in five minutes. Flip it onto a damp tea towel, gently remove the parchment paper, and roll it up with the towel inside starting from the shortest side. Let it cool completely in this position, resting on the seam. This cooling-in-shape is what ensures the biscuit won’t crack during the second roll with the filling. It takes 30 to 40 minutes. Now is the time to prepare the cream.

Whipped cream, quick and easy

Whisk the very cold cream with the Cremfix. When you hear the sound change — less liquid, heavier, with the whisk starting to leave tracks — you’re getting close. The cream should hold a stiff peak on the whisk but not be grainy. Gradually add the powdered sugar, taste, and adjust. It should be lightly sweet, not cloying. Stop as soon as the texture is there. Over-whisking whipped cream turns it into butter — irreversible and unusable.

Assembly, calm and precise

Gently unroll the cooled biscuit without forcing it. Spread a generous layer of whipped cream over the entire surface, leaving a one-centimeter margin at the edges — otherwise, it will overflow during rolling. Distribute the well-drained sour cherries uniformly. Roll it up again, tightening slightly; you should feel the supple resistance of the cream under your palms. Place the log on its serving dish, seam side down. Cover the exterior with the remaining cream, score with a fork, dust with cocoa, and place a few cherries on top.

And now, patience

Minimum two hours in the refrigerator. A full night is better. The cold will set the cream, and the flavors of the cocoa, whipped cream, and sour cherries will blend slowly. When serving, use a slightly damp knife to make clean slices. The first cut reveals the spiral — that’s the precise moment when everyone around the table stops talking.

Tips & Tricks

Roll the biscuit while still hot without exception — even if it’s lukewarm, it can crack. The moisture from the towel and the heat of the biscuit work together to give it its curve without breaking.
Always keep a little cream aside for touch-ups. After being in the fridge, the surface might get marked or slightly cracked — a quick swipe with a spatula before serving and no one will see.
Prepare the log the day before. Really. Not only does it simplify the logistics of the big day, but the taste is significantly better — the aromas have had time to marry properly.
Drain the cherries in a sieve placed over a bowl, then pat them dry with paper towels. The residual moisture from a jar of cherries is enough to soften a biscuit in a few hours.

Close-up — The detail that makes all the difference: the cream spiral, juicy sour cherries, and soft cocoa biscuit.

FAQs

My biscuit cracked during rolling — what did I miss?

Almost always the same cause: the biscuit cooled too much before being rolled. It must be rolled in the damp towel immediately out of the oven, while still hot and flexible. If you wait even 5 minutes too long, it loses its elasticity and cracks. Damp towel, hot biscuit, non-negotiable.

Can this log be prepared the day before?

Not only is it possible, it is highly recommended. A night in the refrigerator allows flavors to meld and the cream to set properly — the log is much better than on the same day. Cover it loosely with plastic wrap to prevent it from picking up fridge odors.

How long does the log keep in the refrigerator?

Two to three days maximum, well covered. Beyond that, the whipped cream starts to release water and the biscuit softens. For freezing, it is possible without the final decoration: freeze it undecorated, wrapped in plastic wrap, and decorate after thawing in the fridge (allow 6 to 8 hours).

I don’t have Cremfix — what can I replace it with?

You can mix 1 tablespoon of powdered sugar with 1 teaspoon of cornstarch (Maizena) and incorporate it into the cream while whisking. It’s not as effective as Cremfix, but it helps stabilize the whipped cream. Alternative: a tablespoon of full-fat Greek yogurt or fromage blanc folded in at the end also gives better hold.

Can I use fresh cherries instead of jarred sour cherries?

Yes, but you need to prepare them: pit them, cook them for 5 minutes in a little water with sugar, and let them cool completely before use. Raw fresh cherries release too much juice and soak the biscuit. Jarred cherries remain the simplest and most reliable solution for this recipe.

Can the log be made without a fan-assisted oven?

Yes, absolutely. In conventional heat (top and bottom), monitor the baking starting from 10 minutes — the biscuit is ready when it springs back slightly when pressed with a finger and the edges start to pull away from the paper. Don’t rely solely on the timer.