travel log dessert

Make this dessert your new holiday tradition.

What's the tradition behind a yule log cake?

Over the history of Christmas , yule logs date back to the 1600s when families would burn the real log on Christmas Eve to symbolize the coming of the new year and good luck. Then, they were popularized in French bakeries during the 19th century where they get their other common name, Bûche de Noël. Many of these lovely cakes are garnished with elaborate meringue mushrooms or other edible woodland creatures, but you'll love the simplicity of this one.

Yule logs are traditionally made around the winter holidays, since they have such a show-stopping quality (and make a great centerpiece at a Christmas party ). However, you could definitely try your hand at this one when you're simply craving a luscious chocolate cake. It's as delicious as it is beautiful, thanks to a perfectly sweet cake batter, whipped cream cheese filling, and rich chocolate ganache frosting. (Whip up Christmas rum cake too, which is another of Ree's favorite Christmas desserts.)

How do you roll a yule log without it breaking?

The key is to roll the cake, unfilled, fresh out of the oven. Cake is much more pliable when it's hot, which means you can easily roll it up and shape it into a log without fear of it cracking and breaking. Once the cake has completely cooled, you'll carefully unroll it, fill it, and roll it up again!

What's the difference between a Swiss roll and a yule log?

While both desserts feature a thin layer of cake and fluffy filling rolled into a log, the difference between a yule log and a Swiss roll is how the two are decorated. Swiss rolls are typically kept plain while yule logs are cut, frosted, and adorned to look like, well, logs! Some versions are artfully topped with meringue mushrooms and sugared cranberries , but simple garnishes like pomegranate seeds and fresh rosemary work perfectly. 

Are yule logs always frosted with chocolate frosting? 

Traditionally, yes, but they don't have to be. You'll love the chocolate here because it mimics the real bark of a tree, but the cake could be frosted with a vanilla frosting, too!

Ingredients

For the cake:.

salted butter, melted, plus more for the pan 

large eggs, separated 

cream of tartar 

kosher salt 

granulated sugar 

all-purpose flour 

unsweetened cocoa powder 

baking powder 

pure vanilla extract 

strong brewed coffee, at room temperature 

powdered sugar 

For the Filling:

cream cheese, at room temperature 

powdered sugar, sifted 

heavy cream 

vanilla extract 

For the Frosting:

semisweet chocolate, chopped 

light corn syrup 

Rosemary sprigs and pomegranate seeds, for garnish 

• Step  2 In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium-high speed until frothy. Add 1/4 cup of the granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes. 
• Step  3 In a medium bowl, sift together the flour, cocoa powder, and baking powder. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar, and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined. 
• Step  4 Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
• Step  5 Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not over-bake or the cake will crack. 
• Step  6 Place a clean dish towel on a large wire rack. Dust the cake with 2 tablespoons of the powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar. 
• Step  7 Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour. 
• Step  8 To make the filling: In a large bowl, beat the cream cheese with an electric mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
• Step  9 Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours. 
• Step  10 Meanwhile, for the frosting: To a medium bowl, add the chocolate. In a saucepan, bring the heavy cream and corn syrup to a simmer, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours. 
• Step  11 Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds. 

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Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Home » Types of Food » Cakes & Pies » Yule Log Cake (Easy Step by Step Instructions)

Yule Log Cake (Easy Step by Step Instructions)

December 9th, 2020 | 117 Comments

This yule log cake is so delicious and light, it’s the perfect dessert for the end a Christmas meal. It’s so easy to make with my step by step directions, so don’t be intimidated! Did I mention it’s also naturally gluten free?

Originally published December 24, 2012.

This yule log cake is one of my earliest recipes.

As an Amazon Associate I earn from qualifying purchases.

As you can see, I published it on Christmas Eve, giving my readers plenty of time to bake one in time for Christmas the next day! 🤣 Yule logs are a tradition in Italy (tronco di natale), and France (bûche de noël), as well as in the UK. I’m sure there are many other countries who celebrate the Christmas holiday with a log-shaped cake as well.

What can I say? I’m still learning! This yule log cake may look intimidating, but this recipe is really quite simple! If you want to make it even easier, you can omit the buttercream frosting and just dust the log with powdered sugar. 

What is a Yule Log?

An actual yule log is a large log that is traditionally burned in the fireplace on Christmas Day. However, most of us think about a yule log cake when we hear the words, “yule log”. The latter is a sponge cake (Swiss roll) that’s filled with cream or another creamy filling and decorated to look like a real, or not so real, wooden log. 

Why is this Cake Gluten Free?

This yule log recipe is gluten free because it’s a light sponge cake and the cocoa acts like the flour. I make it because of its texture and flavor, not because I want it to be gluten free, but that’s an added bonus when I have guests who are on gluten free diets. To me, this is the perfect Christmas dessert because of its beautiful presentation and festive shape. It’s also a light cake, which means it’ll probably even entice those with full bellies after a big Christmas dinner!

I usually make a few of these each Christmas season, and believe me, once it’s been sliced, it’s only a matter of minutes before it’s gone. You don’t have to make meringue mushrooms , but they are the perfect addition to the presentation of the yule log. You can use real bits of pine, pinecones or even rosemary, as I’ve used above, to adorn the log. 

How do you Make a Yule Log?

Making a yule log is quite simple. A quick sponge cake is made in a jelly roll (Swiss roll) pan, then filled with cream, cut and decorated to look like a log. See my full, step by step directions below.

You know I’m going to say something about the quality of ingredients, right? In addition to using the best quality eggs you can find, the next most important ingredient is the cocoa. Please, I beg of you, don’t use Her___ys! It simply won’t taste decadent and full of chocolate flavor. Here’s one of my favorites: Barry Cacao! It’s almost like butter in that it makes everything better!

Another Christmas recipe you might enjoy– Snow Cookies!

Yule log cakes are a tradition in many countries. In France, it is called a Bûche de Noël, in Italy, Tronchetto di Natale. It’s a lovely Christmas tradition to continue, especially since (this recipe) tastes fabulous! They also make a lovely gift if you want to make something homemade.

Looking for a simpler Christmas cake? Try this snow cake !

I have many other Christmas and holiday baking recipes you can discover, just use the search bar and type in Christmas or whatever you may be looking for.

Note: for a much simpler yule log with less sugar, skip the frosting. You’ll also not need to cut the ends off. It will simply be a chocolate Swiss roll, but still very delicious!

Yule Log (Bûche De Noël or Ceppo di Natale)

adapted by Christina Conte from a McCall’s Cooking School recipe    Serves 12 

FULL PRINTABLE RECIPE BELOW

Ingredients

• sugar 
• unsweetened cocoa, good quality
• vanilla extract
• pinch of salt
• confectioner’s sugar
• heavy cream
• confectioner’s sugar (powdered sugar)
• unsweetened cocoa
• instant coffee powder

Mocha Buttercream Icing (optional)

Step by step directions.

Preheat oven to 375ºF (190ºC.)

To decorate: meringue mushrooms, small branches of pine, sugared cranberries, rosemary dipped in beaten egg white and coated in sugar, etc.

Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper. 

In large bowl, beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (2 oz) sugar, two tablespoons at a time, beating until stiff peaks form.

Using the same beaters , but another bowl, beat yolks at high speed, adding remaining 1/2 cup (4 oz) sugar, two tablespoons at a time, until very thick (about 4 minutes.)

At low speed, beat in the cocoa, vanilla and salt until smooth.

With a spatula or large spoon, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible.)

Spread evenly into pan.

• Bake 15 minutes or until surface springs back when gently pressed.

Place a clean linen kitchen towel on workspace and sprinkle with confectioner’s sugar, in a 15″x10″ area. Turn cake out onto sugared towel and carefully peel off paper.

Roll up cake, starting with the short end.

Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely. Meanwhile, prepare the filling.

Make the Filling

Place all ingredients in a bowl and beat until thick; then chill for at least half an hour.

Assemble the Yule Log Cake

Unroll the cake and cover with filling to 1″ from the edge.

Re-roll without the cloth, and place seam side down onto serving plate.

Cover loosely with foil and refrigerate for at least an hour before serving. This can also be frozen for up to a week, wrapped in foil.

To serve unfrosted: place on a serving platter, dust with confectioner’s sugar and decorate with red candied cherries and green angelica leaves (from the original recipe).

~Christina’s Method of Decorating a Yule Log~

 I like my yule log cake to look realistic.

To prepare buttercream frosting: mix all the ingredients together until smooth and creamy, adding enough coffee until a smooth, spreadable consistency is reached. I like adding coffee as it makes the frosting less sweet, but if you don’t like coffee, just use milk.

Before placing the filled yule log on a serving plate, cut a piece off each end of the log, at a 45 degree angle.

I use a cake lifter for lifting cakes. It makes it much easier. If you don’t have one, you can carefully use a spatula and one hand to lift the main part of the yule log cake.

Spread a little frosting on an end of each piece and attach it to the log to make it look like a log with two cut branches on it.

Frost the entire log, using a butter knife and make the frosting look like wood, by making rough streaks with the knife.

Think about how a tree grows when you make the bark. You don’t want the lines going the wrong way on the little branches off the main log. Get creative and give the bark some character. Alternately, you can run a fork along the entire dessert, to make it look like the bark on the log.

It doesn’t take much frosting or time to decorate a this cake with my yule log recipe. Be sure to use a plate, tray or plate with some extra space for decorations. 

Then just place some small pine needle branches, and other greenery around the cake. Top with sugared cranberries and you can leave it as is. Or decorate with meringue mushrooms, and other decorations.

Or you can sprinkle the cake with confectioner’s sugar just before serving (to make it look like snow.)

Remember to refrigerate the yule log cake for at least half an hour before serving. Slice with a serrated knife when serving, and wipe the knife in between each cut.

Don’t miss another recipe or travel post; sign up for my free subscription here!

This is the yule log from my original post (on a paper plate, with sparse decor)! Eek!

Yule Log (Made Easily, Delicious and Gluten Free!)

A delicious (gluten free) yule log everyone will enjoy!

Yule Log Sponge Cake

• 6 egg whites, at room temperature
• 3/4 cup (171 g) sugar (divided into ¼ c and ½ c or 57 g and 114 g)
• 6 egg yolks
• 1/3 cup (35 g) unsweetened cocoa, good quality
• 1 tsp vanilla extract
• confectioner's sugar
• 1 1/2 cups (12 oz) heavy cream, chilled
• 1/2 cup confectioner's sugar
• 1/4 cup unsweetened cocoa
• 2 teaspoons instant coffee powder
• 1/4 cup (57 g) butter, room temperature
• 2.5 cups (250 g) confectioner's sugar
• 2 Tbsp unsweetened cocoa
• about 1/4 cup (1 to 2 oz) of cold, strong coffee

Instructions

Preheat oven to 375ºF (190ºC.)

For the Sponge Cake

• Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper.
• In large bowl (see notes), beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (57 g) sugar, two tablespoons at a time, beating until stiff peaks form. Set aside.
• Using the same beaters in another large bowl, beat yolks at high speed, adding remaining 1/2 cup (114 g) sugar, two tablespoons at a time, until very thick (about 4 minutes.
• At low speed, beat in cocoa, vanilla and salt until smooth.
• With a spatula or large spoon, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible.) Spread evenly into pan.
• Place a clean linen kitchen towel on workspace and sprinkle with confectioner's sugar, in a 15"x10" area. Turn cake out onto sugared towel and carefully peel off paper. Roll up cake, starting with the short end.
• Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely. Meanwhile, prepare the filling.
• Place all ingredients in a bowl.
• Whip until stiff, cover and refrigerate until needed.

To Assemble

• Unroll the cake and cover with filling to 1" from one short edge. Re-roll without the cloth, and place seam side down onto serving plate.
• Cover loosely with foil and refrigerate for at least an hour before serving. This can also be frozen for up to a week, wrapped in foil.
• Let stand at room temperature for one hour before serving.

To Serve as in the Original Recipe

• Place on a serving platter.
• Dust with confectioner's sugar and decorate with red candied cherries and green angelica leaves.

Christina's Method of Decorating a Yule Log

• Prepare buttercream frosting: mix all the ingredients together until smooth and creamy, adding enough coffee until a smooth, spreadable consistency is reached.
• Before placing the filled yule log on a serving plate, cut a small piece off each end of the log, at a slight angle. Cut smaller than you think you should or you'll end up with a yule stump instead of a yule log (haha!)
• Spread a little frosting on an end of each piece (outside ends) and attach it to the log to make it look like a log with two cut branches on it.
• Frost the entire log, using a butter knife and make the frosting look like bark, by making rough streaks with the knife.
• Alternately, you can run a fork along the entire dessert, to make it look like the bark on a log. Sprinkle with confectioner's sugar just before serving (to make it look like snow.)
• Decorate with meringue mushrooms, pine needles, sugared cranberries, rosemary, and/or other decorations.
• SEE PHOTOS IN THE BODY OF THIS POST FOR BEST RESULTS.
• When choosing the large bowls to beat the egg whites and yolks, use the larger bowl to beat the egg whites in.
• You can skip the frosting and cutting off the ends for a super simple yule log cake.
• This cake can be made in about 45 minutes if not decorating with the frosting. Made with frosting it takes about 1.5 hours.

Nutrition Information:

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Reader Interactions

117 responses.

I made this for Christmas and everyone liked it so much. I’m making it for my son’s birthday, in April! Haha.

Yay! That’s great, you just skip the branch parts for birthdays! :)

I’ve planned to make this recipe for the past couple years but never got around to it… finally made it tonight for New Year’s Eve and it turned out fantastic!!! I tried to whip my egg whites with my Vitamix but messed up, so it was not as light and fluffy as intended, but that did not bother anyone. So good! Thanks for all the straightforward instructions. I’m so proud to finally know how to make Bûche!

Good for you, Jess! Hmmm, not sure if you can whip egg whites in the Vitamix? Anyway, you know for next time! It’s great any time of year as a chocolate Swiss roll, too! Happy new year!

I need Cacoa Barry in my life! It’s been around since the 1800s and I’ve never seen it before! I saw this recipe post today and the Yule Log looks so beautiful. I would love to win the stunningly beautiful moka pot as well!

Good luck, Dawn!

My friend just subscribed on my recommendation but I couldn’t find your email to send that to you. His email ends in.EDU.

Hi Teresa, it’s on my contact on my site, but I’ll email you so you can just hit reply.

I just subscribed today And I’m going to try to make this beautiful yule log as a surprise for my DW for Christmas! I hope I can pull it off! I think this would be best with a delicious cup of mocha from a beautiful mocha maker. Thanks for the chance.

Hi Sven, just so you know, it’s called a moka, but it makes espresso coffee, not mocha. Good luck!

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How to Make a Yule Log: A Step-by-Step Guide

Plus the simplest, cutest Yule log cake recipe.

Related To:

Photo by: Jessie Sheehan

Jessie Sheehan

By Jessie Sheehan for Food Network Kitchen

Jessie Sheehan is a baker and cookbook author.

A festive Christmas dessert, yule log cakes go by many names: Christmas logs, buche de noel and more. Most yule log recipes involve a rolled sponge cake, which makes for an elegant presentation. Here, our step-by-step guide to making a yule log.

What Is a Yule Log?

A yule log is a piece of wood that people from some European cultures burn in their hearths around Christmastime. The tradition is thought to have pagan connections; whatever its origins, it’s the inspiration for the yule log cake. Also known as a Buche De Noel, a yule log cake is typically made from flexible sponge cake that’s smeared with buttercream icing, rolled up into a log-shaped roulade and decorated with forest emblems like meringue mushrooms, buttercream leaves and sugar cranberry “berries.”

How to Make a Yule Log, Step-by-Step

Step 1: bake the cake.

A yule log is typically made with sponge cake, which has the flexibility that rolling up the log requires. Our sponge cake recipe is a little simpler than others, as we do not ask you to separate your eggs (you’re welcome) which one typically does when making a sponge. But our cake is still very flexible, we promise, and you can make it in a regular old standard-sized baking sheet; so, you can skip trying to track down a jelly roll pan, which is often required. Once in the oven, you’ll prep your counter ASAP in anticipation of flipping your still-warm cake out onto it.

Step 2: Prepare Your counter for Your Cake

While your cake bakes, place a dish towel on the counter, with the long side facing you, and sift cocoa powder all over it. This will ensure the cake does not stick to the towel. As soon as you remove the cake from the oven, run a butter knife around its edges to make sure it will release easily from the pan and dust the top of it with cocoa powder, again, to avoid any sticking. Place the long edge of the pan very close to the edge of the towel (this proximity ensures that when the cake flips out of the pan, it does not have very far to fall) and with a quick flick of your wrist, turn the cake over and onto the towel. Peel off the parchment paper.

Step 3: Roll the Warm Cake Up with a Towel

After you peel off the parchment, dust cocoa powder over the cake again – yes: there is a lot of cocoa-dusting happening, but we promise there is a method to our madness and that the result of all this dusting will be a crack-free cake (you’re welcome). Begin to roll up the cake along with the towel (imagine putting two pieces of paper on top of each other and rolling them up together). The towel will keep the cake from sticking to itself and will absorb some moisture, too, as the cake cools. This initial rolling, pre-filling, will give your cake its rolled-up muscle memory, so that when you do fill the cake with cream and re-roll it, it easily curls up around the whipped cream, like it was born to do so.

Step 4: Bring the Rolled Cake to Room Temperature

Once the cake is completely rolled up in the towel, transfer it to a cooling rack and let it come to room temperature. This can take from 30 to 45 minutes depending on the temperature in your kitchen. While the cake comes to room temp, make the whipped cream filling.

Step 5: Carefully Unroll the Cake

Once your cake is room temperature (you can tell just by touching it) carefully unroll it, still on the cooling rack. It will be lying on the towel and its ends might curl up a bit (that’s its muscle memory at work!).

Step 6: Spread the Cream on the Cake

As soon as you unroll the cake, evenly spread it with the cream, leaving a small border at the edges.

Step 7: Reroll the Cake

Once the cream is spread over the cake, immediately and tightly re-roll the cake – without the towel. Once rolled, carefully nudge the cake so it is seam-side down. Still on the towel-lined cooling rack, place the cake in the refrigerator to set up, about an hour. While the cake sets, make the ganache.

Step 8: Cut the Cake

Once the cake has set in the refrigerator, using two large spatulas, lift the cake off of the towel/cooling rack and place it on a cutting board. Trim the two ends of the cake with a serrated knife just to create perfectly flat ends, then cut off about a four-inch piece of the cake on a diagonal. For the cleanest cuts, dip the knife into very hot water in between each one, wiping the knife with a towel to dry it each time.

Step 9: Create the Branch

Transfer the two pieces of cake to a serving platter. Place the diagonal edge of the shorter piece on the side of the longer piece, so that it looks as if it is a branch shooting off. Do not worry if there is a gap where the two pieces touch, you will cover the gap with ganache “bark.”

Step 10: Cover the Branch In Bark

Spread the room temperature ganache all over the cake, leaving the ends exposed, or not.

Step 11: Give the Bark Texture

Grab a dinner fork and drag its tines all over the ganache creating bark-like texture.

Step 12: Decorate the Yule Log

Decoratively place some meringue mushrooms and sugared cranberries and rosemary in the spot where the two “branches” meet. Dust the entire cake with confectioners’ sugar, if you so desire, or don’t. We tend to think less is more when yule log decorating, but you do you. Let the decorated cake set in the refrigerator for about an hour before serving.

Yule Log Recipes

Whether you prefer a traditional yule log, a black sesame spin or a clever trick featuring store-bought cake, these yule log recipes have you covered.

How to make a yule log like this classic buche de Noel from the Food Network

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Buche de Noel Recipe

This classic yule log recipe is made with chocolate sponge cake, fluffy coffee-spiked buttercream frosting and almond marzipan for a sophisticated, nutty flavor.

How to make a yule log like Molly Yeh's Black Sesame Buche de Noel, as seen on Girl Meets Farm, Season 6.

Black Sesame Buche de Noel

This twist on the traditional buche de Noel features black sesame buttercream and a citrus-scented, almond-orange sponge cake.

How to make a yule log, like Food Network Kitchen’s Miniature Yule Log Yodels.

Photo by: Matt Armendariz

Matt Armendariz

Minature Yule Log Yodels

This easy riff on a traditional yule log calls for store-bought Yodels, so all you have to do is build your logs and frost them—no baking required.

How to make a yule log, like this birch de Noel from the Food Network

Birch de Noel Recipe

Creamy mascarpone icing, tart cherry jam and an impossibly fluffy, almond-flavored cake come together in this elegant iteration.

How to make a yule log, like Food Network Kitchen's No Bake Chocolate Mocha Yule Log.

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

No-Bake Chocolate Mocha Yule Log

This show-stopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor.

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Profile menu, what is a yule log, anyway.

Here’s everything you need to know about the Yule log, one of the Christmas season’s most delicious traditions:

What Is a Yule Log Cake?

Iain Bagwell

A Yule log cake, also known as a bûche de Noël, is a traditional holiday dessert that is meant to resemble an actual log.

It’s usually made with a genoise— an Italian sponge cake —that has been baked in a Swiss roll or roulade pan , iced, rolled into a cylindrical shape, then iced again.

Though it’s traditionally made with yellow sponge cake and chocolate buttercream icing, it’s common for bakers to put their own personal twists on the dessert. Chocolate cake and flavored icings are popular variations.

The cake is usually decorated to look like an actual log: One or both ends of the cylinder are often exposed to resemble a chopped tree branch, powdered sugar is sprinkled on top as “snow,” and natural bark-like marks are made with a fork on the icing to mimic the texture of wood.

Yule Log History

The tradition of burning a log as part of a ritual during the holiday season is deeply rooted in pagan tradition.

Yule or Yuletide is a winter festival historically celebrated by the Germanic peoples of Northern Europe.

The celebration was likely originally inspired by pagan mythology, but was eventually adapted to fit a Christian worldview (Christmastide or Christmastime). Still, some pagan elements, like the yule log, clung to the seasonal tradition.

A Yule log is a special log burnt on a hearth during the Yuletide season. It’s origins are unclear, but it was first recorded in 1184.

The large log was burnt every day during the Twelve Days of Christmas. It was important to save one piece to be burned the following year.

“The ceremonial burning of the Yule log came to symbolize the Christian vision of good versus evil,” Ace Collins writes in Stories Behind the Great Traditions of Christmas . “As the fire grew brighter and burned hotter, and as the log turned into ashes, it symbolized Christ’s final and ultimate triumph over sin.”

The Yule log is called different things in different places: In different parts of England it’s called a Yule clog, Yule block, and stock of the mock. It’s known as the Yeel Carline in Scotland and Bloc na Nollaig in Ireland. You may be familiar with the French term, bûche de Noël.

We don’t know who baked the first Yule log cake, but we do know that the first recorded recipe for sponge cake appeared in 1615 and the Swiss roll cake originated sometime in the 1800s.

The practice of baking a cake to resemble a log was popularized during the 19th-century in Paris (that’s why they’re often called bûche de Noëls).

How to Make a Yule Log

If you’re a The Great British Baking Show fan, you know that making a roulade (a sweet or savory dish filled with meat or pastry) is tricky business, especially when you’re working with cake.

If your sponge is the wrong texture or if you don’t roll carefully, the cake will crack and will look unappealing.

Here are some tips to remember:

• Parchment paper is your friend when you’re making a roulade. Bake the cake on parchment paper so it will peel off easily and, once it’s cooked, roll it with parchment paper while it’s still warm so it will be flexible and strong.
• Make sure to use a very thin layer of icing in the middle of the cake. Too much will make it harder to roll and will spill out the sides.
• Don’t undercook or overcook the cake. An underdone sponge will be damp and dense, while an overdone sponge is prone to crack.

Yule Log Recipes

Chocolate Yule Log image Photo: Jennifer Causey; Food Styling: Callie Nash

Try your hand at a traditional Yule log this year with one of our favorite bûche de Noël recipes:

• Bûche de Noël
• Oak Tree Bûche de Noël
• Chocolate Yule Log

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Chocolate Yule Log (Bûche de Noël)

December 3, 2015 by Vera Abitbol 2 Comments

Of course, Christmas would still be Christmas without its traditional recipes, but it is so much more delicious with festive recipes like yule log, or bûche de Noël.

What is a buche de Noel?

A Yule log or bûche de Noël is a traditional dessert served at Christmas and during the Holiday season. It is prepared with a sponge cake to resemble a miniature actual log, ready to be thrown in the fireplace. Traditional flavors include chocolate and coffee. The most classic version is made with a genoise and chocolate buttercream, covered with a chocolate icing.

What is the origin of Yule log or bûche de Noël?

Because its history traces back to the Middle Ages, Yule log is considered part of France’s oldest culinary traditions.

The day before Christmas, people used to go get a huge tree log, the Christmas log, and bring it home with pomp and circumstance, like a precious treasure.

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On Christmas Eve, the head of the household would place it in the hearth, and then conduct a ritual during which he sprinkled the trunk with oil, salt and mulled wine and recited traditional prayers. In some families, the oldest child would light the log. In others, the girls would do it, using embers from that of the previous year that were put aside to be used as a lucky charm in case of recent misfortune.

It is said that the ashes of this log had the capacity to protect the house from both lightning and the evil powers of the devil. The choice of the wood species, the ignition practices and the burning time were all part of a special ritual that would vary depending on the region.

After the huge log of wood had been cut off and taken home, masters, servants, parents, families, relatives and neighbors all gathered around a large bonfire.

The log used during the fire ceremony was called Yule , licht or ceppo depending on the region. This event also celebrated at this time the arrival of the winter solstice. Indeed, as the solstice heralded the start of the very long and harsh winter, every household burned large slices of wood to keep the house warm.

By the twelfth century, this practice was adopted by the Catholic Church. In order to give a Christian character to the ritual, the logs were sprinkled with holy water by the monks before being burned. The fire then had to be fed regularly, and had to burn continually from December 24th in the evening, until the Epiphany .

This tradition disappeared after Napoleon prohibited the use of open fireplaces during the winter. It has long been replaced by the presence in the house of a small log of wood decorated with candles and greenery, and dug to contain treats.

Today, the Yule log has become a traditional pastry, a delicious rolled cake topped with coffee or chocolate cream.

The question is, how did this dessert, which can be found everywhere in the world, mostly in French speaking countries such as France , Belgium , Quebec , New Brunswick, Vietnam , Lebanon , but also the United States , find its way to our tables?

This dessert, which allowed people to keep celebrating the Christmas log ritual in a symbolic way, has a birth date that varies according to the sources. Some say it was created around 1834 by pastry workers at Hotel La Vieille France in Paris. Others think it was invented around 1945 by a pastry cook of Patisserie Colibri . Others even link it to the traditional Christmas jelly roll recipe that was popular in the Poitou-Charentes region since the nineteenth century.

This is how a beautiful piece of wood turned into a delicious rolled cake.

This recipe is featured in our FREE eBook Christmas – A world of flavors , available on 196 flavors.

This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner .

Chocolate Yule Log (Bûche de Noël au Chocolat)

Ingredients, for the cake.

• 9 egg yolks
• ⅔ cup caster sugar
• 5 egg whites
• ⅔ cup flour , sifted

For the chocolate buttercream

• 1⅓ cup unsalted butter , softened
• 4/5 cup caster sugar
• 2 eggs
• 2 egg yolks
• 3½ oz. chocolate (50% cocoa or more, to taste)
• ¼ cup water

For the syrup

• 2 cups water
• 1 cup caster sugar
• ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

Instructions

• Preheat oven to 450F/230C.
• Separate egg yolks from white. In a bowl, whisk the yolks with ⅓ cup (80g) of caster sugar until they turn white and are firm.
• In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
• Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
• Spread the batter in a rectangle baking sheet of about 12 x 16 inches (30x40cm) covered with parchment paper. Bake for 5-6 minutes.
• Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.

Chocolate Buttercream

• Melt chocolate in double boiler and set aside at room temperature.
• Beat the whole eggs and yolks with electric mixer for 4 minutes.
• In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244F/118C. Soak quickly the bottom of the pan in cold water to stop the cooking.
• While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
• With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
• Finish by gently incorporating the melted chocolate.
• Separate chocolate buttercream in two portions of ⅓ and ⅔.
• Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
• Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60F/20C. When cool, add liquor and/or selected flavor extracts.
• Brush cake with syrup.
• Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
• Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
• Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
• Using a pastry comb or fork, make streaks to imitate the bark of the wood.
• Optional: Add decorations at will, including mushroom meringues or candies.

Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.

Reader Interactions

December 4, 2017 at 6:33 pm

Please thank Chef Simon for this wonderful recipe! My husband has been buying ready made Yule Logs for the last 13 years and I can’t stand to even take a bite. Magnificence! Thank you, Paulette

June 1, 2019 at 11:02 pm

It is not Christmas yet but I am craving a buche de noel. Am I normal?

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MorningChores

18 Enchanting Yule Log Recipes to Grace Your Christmas Table

With Christmas just around the corner, something I am so exceedingly happy about, it is a smart idea to start thinking about what you’re going to cook this December 25th. The big day will always creep up on you faster than you think.

I remember one Christmas in a food planning session with my mom, she absentmindedly questioned whether or not we really needed a Yule Log on our table, seeing as we had had one every other year. I have never been so insulted.

She does have a point, however, Yule Logs, as delicious as they are, are a relatively simple chocolate cake.

They can look extremely pretty as the centerpiece of a dessert spread if you go to town with decorating it, but the flavor usually remains the same. To combat this dilemma, I have done my research. There is actually a large number of insane Yule Log recipe ideas out there that I had never even considered trying before. There’s a first time for everything.

Spruced up Yule Log Recipes

1. classic yule log.

This really wouldn’t be a complete rundown of Yule Log possibilities without the Classic Chocolate Yule Log . They really are yummy and loved by all ages. There is a reason why they are such a staple dessert during the festive season.

There are endless classic Yule Log recipes out there, you might even have your own that you always use. However, this is one of my personal favorites. I like to go over the top with my decorations and think additions like little marzipan toadstools can give your Yule Log a fresh from the forest look.

2. Mocha Yule Log

Coffee cake is often an all-round favorite, so I doubt you could go wrong with this Mocha Yule Log . This delicious cake is made up of the classic chocolate cake, but with a coffee-flavored cream for that signature swirl.

I like this Yule Log as a more sophisticated take on the classic, and think it would be a lovely thing to offer up to guests with a hot drink when you are undoubtedly bombarded with spontaneous visitors throughout the festive period.

3. Peanut Butter Yule Log

This Peanut Butter Yule Log is a bit of fun, and I know that so many of my family members would absolutely love it, especially the kids.

Chocolate and peanut butter is a classic flavor combination that just works, so you would have no worries surrounding the flavor of your cake.

There are quite a few different components that come together to make the final cake in this recipe. Still, it would definitely be worth the little bit of extra effort. Although the recipe seems long, it is extremely detailed which makes it perfect for a first-timer to follow.

4. Chocolate Peppermint Bark Yule Log

There are a few things that will make you feel more festive than sitting with a candy cane in hand, and with this Chocolate Peppermint Bark Yule Log , you can capture that feeling in a dessert for your Christmas meal.

Not only would this taste divine, but it looks incredibly fun and festive, with the red and white candy canes against the deep brown chocolate.

I love the fact that there are crushed candy canes running through the buttercream as well as on top of the Yule Log, and think it would enhance that sweet minty flavor.

5. Red Velvet Yule Log

Red velvet is my absolute favorite flavor of cake, so when I saw this recipe my mouth practically dropped open.

Not only would this Red Velvet Yule Log taste delicious, as all red velvet cakes do in my opinion, but it also looks incredibly festive with the red and white colors.

It’s like Santa Clause in cake form. I like the addition of the coconut coating on the outside, I think it looks like a fresh layer of snow, but of course, you could leave it out or use another method of decoration like sprinkles or edible colored dust.

6. Chocolate Gingerbread Yule Log

If you want a posh-looking Yule Log, then this Chocolate Gingerbread one is what you’re looking for. Just look at that shining mirror glaze.

Despite how delicious and perfect it looks, it isn’t actually too difficult to pull together, and you will definitely end up with a finished cake that you are proud to show off.

It is packed full of yummy spices like cinnamon and ginger, but it still maintains that classic Yule Log appearance and chocolatey taste. This would be a great one to give your guests a little unexpected but welcomed surprise.

7. Chocolate, Caramel, and Chestnut Yule Log Cake

Now, this isn’t your traditional rolled Yule Log, but it is something a little different if that’s what you’re going for, both in shape and in flavor.

This Chocolate, Caramel, and Chestnut Yule Log Cake look incredible, and the sweet woody flavors of the caramel and chestnuts would match well with the tree-like look of the cake.

The concept of this cake is similar to a traditional Yule Log, with the cake layers enclosing a buttercream, all covered in chocolate frosting, but if you want to avoid the sometimes tricky rolling of the sponge, then this recipe could be your new best friend.

8. Chocolate Hazelnut Yule Log

Compared to some other recipes, the one for this Chocolate Hazelnut Yule Log is incredibly simple, which immediately removes the fear of taking on a Yule Log for the first time.

Chocolate and Hazelnut screams Nutella to me, and it’s difficult to find someone who isn’t a fan of that. I think the way this Yule Log has been decorated is so nice, something I haven’t tried before but definitely will now.

Even if you aren’t using this chocolate hazelnut recipe, you could easily make this ‘bark’ to cover any cake or other Yule Logs with.

9. Tiramisu Yule Log

This Tiramisu Yule Log sounds delicious, just looking through the recipe made me desperate to try it. My dad is the world’s biggest tiramisu fan, so I am pretty sure his plate would be licked clean.

There are a couple of really interesting twists in the making of this particular Yule Log. For one, the cake itself is vanilla, which brings more attention to the coffee flavor.

The cake is then covered in espresso syrup and rolled with a filling that includes mascarpone cheese, cinnamon, and a cheeky splash of cognac or brandy. This really sounds like a step up from the traditional Yule Log, and to be honest is something you could make all year round with seasonal decorations.

10. Salted Caramel Yule Log

Salted caramel is one of my favorite flavors out there. So I would not be surprised if found myself whipping up one of these Salted Caramel Yule Logs this Christmas.

The filling used in this recipe is meringue buttercream, which sounds like something I will be struggling not to eat straight from the bowl before even making it onto the cake.

Although I am all about eccentric decorations, I do quite like the simple, rustic look of the example here, with the open ends and the chopped nuts on top. I can already see myself going back for seconds.

11. Yule Log With Cherries

This Yule Log With Cherries is like a classic Yule Log meets Black Forest Gateau.

I like that the filling of this doesn’t look perfectly smooth, with the chunks of cherry running through it, and can imagine they would make each mouthful extremely yummy and interesting.

The frosted cherries on top are gorgeous, and I think I will be taking inspiration from this and adding them to other desserts over the Christmas period. The icing sugar gives the illusion of a dusting of snow, and I think this would look very pretty sitting on your festive table.

12. White Chocolate Yule Log

As much as I am a fan of the traditional, and this is very opposite from that, I cannot deny the fact that I would probably eat a decent percentage of this White Chocolate Yule Log all by myself.

I love the combination of white chocolate and berries, and the fact that you can use frozen berries in this recipe is incredibly helpful for winter baking. The bright colors of the berries in the swirl of the Yule Log contrast with the white cake and frosting, and I can imagine that their sharpness would balance extremely well with the sweet white chocolate.

13. Exotic Yule Log

This Exotic Yule Log looks like nothing short of a masterpiece, and I can imagine taking so much pride in bringing it all together and making it look beautiful.

I really like lemon meringue pie, and this looks like an even better version of that, with the passionfruit mousse and piped meringue on top.

Although I may be thinking about it too much, as I often do, this could be really nice as a dessert for New Year’s, with the fruits and bright colors looking like fireworks. Guests would be so surprised to see this as your take on a classic Yule Log and would be as eager to try it as I now am to make it.

14. White Chocolate and Baileys Yule Log

I think this is the recipe with the fewest ingredients that I have found, so if you want something quick, easy or even last minute, this White Chocolate and Baileys Yule Log will do the trick.

This is a very adult Yule Log, initiated by the Baileys of course, and I think it would be perfect for a dinner party over Christmas. The white chocolate and Bailey’s frosting sound delicious, and the decoration with the little-pearlized balls makes it look sparkling and ready for a party.

15. Raspberry Chocolate Yule Log

Even though this Raspberry Chocolate Yule Log might be cheating slightly by avoiding the classic but difficult roll, it would be perfect for a quick dessert fix, or a baking beginner.

As the recipe suggests, because there is less cake than in the traditional Yule Log, this is a lighter alternative.

The lightness is also helped by the lack of chocolate ganache, that being replaced with a drizzling of dark chocolate. I love raspberries, they go so well with chocolate, and I believe that their freshness and color are the perfect choices to have in the filling of this lighter Yule Log.

16. Christmas Vanilla Yule Log

My inner child is screaming out to get her hands on the layers of buttercream in this Christmas Vanilla Yule Log . This bake would be great for fussy kids and adults alike.

The addition of the colored sprinkles into the cake batter and buttercream is genial.

I like the fact that some of the colors have run in the baking process, making the dough slightly colored. The green and red colors make this cake ultra-festive, but you could easily adapt this recipe to suit any time of the year, with multicolored or seasonally appropriate sprinkles.

17. Mini Yule Logs

I love anything mini, and these cute Mini Yule Logs are no exception.

These would be absolutely perfect to bring to work and share with colleagues or to bring to a little mate date before Christmas. It is such a lovely touch to have added on an extra piece of cake to the sides of each log to make them look more realistic, and it’s fun little details like that which make them all the more Christmassy.

They don’t look like they would be too difficult to pull together, and I will very likely be making some of these to share with friends and family this Christmas.

18. Gingerbread Yule Log

I challenge you to find something more Christmassy than a Gingerbread Yule Log because I certainly can’t even imagine it.

I love all the spices within gingerbread, and the fact that they are all included in this recipe makes me even more desperate to try it out.

Vanilla and cinnamon are also added to the cream filling, which I think would give it the most lovely flavor without making it too sickly sweet. This is bound to go down well during the festive period, at parties, dinners, or on the big day itself.

I will never look at a festive Yule Log in the same way again now that I know of all the fancy ways in which it can be spruced up. I also love all the ideas for decoration, and I will definitely be looking back on all of them for inspiration once I have made the tough decision of which cake to make.

The exotic Yule Log is so different that I think it would be fun to really push the boat out, although I might struggle to stay away from my favorite, red velvet. The mini Yule Logs would also be a lot of fun to bring to a party.

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Yule Log Recipe French Christmas Dessert

This Yule Log Recipe will give you what is know in French as the Buche de Noel. One of the French Christmas dessert recipes - like a jelly roll without the jelly.

French Christmas traditions include the Buche for dessert at Christmas meal. I’d never eaten a buche de noel until I married into a French family. I find is delicious and fun to decorate. It is one of the famous French desserts.

The Buche de Noel dates back to Celtic times before Christmas in France was celebrated.

Yule Log Recipe ( Bûche de Noël)

French Recipes Desserts

1. Preheat oven to 350 F

2. Grease one 15 ½ x 10 ½ x 1 inch, line with wax or parchment paper

3. Grease parchment paper

4. Prepare batter using Genoise recipe for Genoise Cake

5. Scrape batter into pan and spread evenly. Bake in lower third of oven until top springs back when lightly pressed. About 5 - 6 minutes maybe longer.

6. Sprinkle clean dish towel with sifted powdered sugar

7. Loosen warm cake from pan edges and invert onto dish towel

8. Remove pan carefully peeling off paper.

9. Gently roll up cake in towel from short end, jelly roll style

10. Let cake cool completely on wire wrack.

* You can store in the refrigerator for a day and do the filling, frosting and assembly the next day.

Yule Log Recipe Chocolate Filling

Ingredients: 1 cup semisweet chocolate chips ¾ cup heavy cream

1. Melt chocolate chips and cream in heavy 1 qt saucepan over low heat until chocolate melts. Pour into small bowl.

Yule Log recipe Mocha Frosting

Ingredients: ¾ Tbsp unsalted butter ¾ cup whipping cream 9 oz bittersweet chocolate, chopped

1 Tbsp instant coffee dissolved in 1½ tsp water

3. Bring cream and butter to boil over medium high heat, stirring to melt. Remove from heat.

4. Add chocolate, whisk until melted.

Yule Log Recipe Assembly

6. Unroll cake, remove towel.

7. Spread cake with filling to within ½ inch of the edge.

8. Re-roll cake placing seam side down

9. Frost with Mocha Frosting

10. Using prongs of a fork drag lengthwise to simulate bark

11. Garnish with Marzipan Mushrooms or chopped pistachios.

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Traditional Yule Log (Bûche De Noël)

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Get ready for the holidays with this fun Traditional Yule Log recipe. It has a chocolate touch and contains some of the most decadent ingredients to make it irresistibly good. This Bûche De Noël is absolutely delicious!

This post may contain affiliate links . We may receive a small commission if you click and purchase something. Please see our disclosure policy for more details.

What is a traditional yule log dessert.

The Traditional Yule Log is a popular dessert commonly made during the holiday season in celebration of Christmas . The festive holiday dessert consists of chocolate cake rolled with buttercream and other ingredients to give it that special taste and touch.

While it looks like a giant version of a Swiss Roll, it tastes even better and is the perfect dessert to bring with you for any holiday dinners you plan on attending. It’s a nice alternative to all the Christmas cookies that you may have baked.

What Equipment is Needed?

• Parchment Paper
• 11×15 baking sheet
• Large Offset Spatula
• Mixing Bowls
• Measuring Cups and Spoons
• Hand Mixer or Stand Mixer

Why You’ll Love This Traditional Yule Cake

• The Traditional Yule Log Cake tastes amazing. You can slice into it, serve, and devour this scrumptious dessert.
• Not only does it taste amazing, but it looks great and fits with the Christmas theme.
• It might look complicated to make, but it’s not a difficult recipe to follow. With the right ingredients, you can make this dessert in no time.

How To Make A Yule Log: Recipe Tips & Tricks

• Start preparing your powdered sugar and towel when you place this cake in the oven because you need to work quickly with it so that it turns out perfectly.
• Make sure you have PLENTY of powdered sugar because you’re going to need it. The cocoa can get sticky.
• Touch the top of the cake to check for a slight springy feel. If it has the right feel to it, your cake is done and ready for you to remove from the oven.

Yule Log Baking Tips & Tricks

How many servings does this cake provide?

The Traditional Yule Log will leave you with enough cake to serve between eight and 10 people. You may need to make more than one if you’re hosting an event with many people attending.

Can I frost and decorate while the cake is still hot?

No, you’ll need to wait at least 30 minutes to give it some time to cool down.

What should I add as a finishing touch to the Traditional Yule Log?

Many people like to add sugared cranberries to this dessert to make it look even more aesthetically pleasing. Sugared cranberries look good and taste even better! You can also add some holiday-themed sprinkles to this dessert if you’d like.

What can I do if I don’t have heavy whipping cream?

If you don’t have heavy whipping cream, be sure to make a suitable alternative by combining butter with whole milk. Make sure you’re using whole milk with the butter before you get started. You can also use evaporated milk as an alternative if you have it at home.

How to Store the Traditional Yule Log

Carefully cover the Traditional Yule Log with plastic wrap or aluminum foil and be sure to place it in the fridge. You need to keep it chilled in the fridge before slicing into and serving it. You can keep it fresh in the fridge for up to four days, so it’s fine to make it in advance for any special parties or gatherings you’re going to attend.

Try These Easy Christmas Dessert Recipes

• Hot Chocolate Cupcakes
• Chocolate Bombs Cups
• Christmas Tree Cupcakes
• Christmas Cakesicles
• Italian Christmas Cookies
• 3-Ingredient Holiday Fudge

Save this easy Yule Log Cake recipe. Pin the image below to your favorite Pinterest board .

Traditional Yule Log

Get ready for the holidays with this fun Traditional Yule Log recipe. The Traditional Yule Log is a popular dessert commonly made during the holiday season in celebration of Christmas. The dessert consists of chocolate cake rolled with buttercream. While it looks like a giant version of a Swiss Roll, it tastes even better and is the perfect dessert to bring with you for any holiday dinners you plan on attending.

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Chocolate Buttercream & Filling
• 1/3 cup heavy whipping cream
• 2/3 cup pasteurized egg whites
• 3 tablespoon meringue powder
• 1/3 cup cocoa powder
• 2 lb. powdered sugar
• 1 lb. unsalted, butter, room temperature

Instructions

• Preheat oven to 400°F.
• Line a sheet pan with parchment paper.
• Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside
• Add the egg whites to a large mixer bowl and whip on high speed until still peaks form.
• While the egg whites are whipping, combine the egg yolks, sugar, and vanilla, in a large bowl until smooth. Add the dry ingredients and whisk together until well combined. Fold about 1/2 of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and fold together until streaks disappear.
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes.
• Remove the cake from the oven, take a knife around the edges to loosen the cake.
• Dust the top of the cake with a lot of powdered sugar. Cover with a tea towel. Flip the cake over and carefully remove the parchment paper. Dust with powdered sugar. While still hot roll the cake in the tea towel Set the cake aside to cool completely.
• For the frosting
• Add heavy cream and egg whites to a large mixing bowl with a whisk attachment. Mix for 30 seconds. then add meringue powder, cocoa powder, and powdered sugar.
• Whip on HIGH for 5 minutes.
• Cut the butter into chunks and while the base is whipping, begin adding them to the mixing bowl. After all the butter is incorporated add the vanilla and whip another 2 minutes.
• Change the attachment to the paddle to knock out the air and beat for 3-5 minutes.
• The result Is very silky and smooth.
• When the cake is cool, spread the filling evenly onto the unrolled cake.
• Re-roll it and wrap it in plastic wrap, seam side down and refrigerate for at least an hour.
• To decorate:
• Using a serrated knife cut off 3 inches of the roll. Use the buttercream to attach it to the larger piece to form the log shape. Cover the outside of the roll with buttercream.
• Use a fork to create a wood-like texture on the cake. Decorate with sugared cranberries if you'd like.
• Chill until ready to serve

Did you make this recipe?

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One comment.

What is meringue powder and where will I find it in the grocery store? Baking Area or spices or specialty story item?

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Holiday Desserts: Simple Yule Log

I’ve talked about my aversion to fussy dessert decorations before. I’d rather bake something pretty into a cookie than spread sugary goop on top of it. Still, there are some occasions that call for gussied up desserts – and all of these occasions are holidays. Birthdays aren’t the same unless somebody has gone to at least enough effort to stick a candle into a cake. Christmas is the other big holiday where you might (just might) find me spiffing up a dessert with something festive. This year I’ve tackled the ultimate of elaborately decorated Christmas desserts: The Yule Log. Only my version is a Simple Yule Log that sparkles with just a bit of sprinkles.

I’m sure you’ve seen the extensively detailed Yule Logs I’m talking about. French versions, known as Bûche de Noël, can be purchased in fine bakeries like Pierre Herme for more than 600 dollars. But even home cooks can produce some stunning logs if they have the patience. There are plenty of very impressive cakes adorned with meringue mushrooms and buttercream fern fronds. From snowmen and snails to little elves with axes – the Yule Log can be a woodland delight. I’ve even seen deer tracks dashing through confectioners’ snow and everything up to and including rabbit poop. If it’s adorned a forest floor then it’s been candied and snuggled up next to a log made of cake.

Simple Yule Log

Well my Simple Yule Log isn’t quite that intricate. However, like Charlie Brown’s Christmas tree, I’ve learned to see the beauty in this cake through its simplicity. It’s made with a very basic chocolate-spice chiffon cake base and standard chocolate frosting. It took me no more time to assemble this Simple Yule Log than a standard layer cake. The decorations I’ve used are festive, but subtle. The frosting is applied in long p arallel stripes that form ridges where they meet – resembling tree bark without requiring calipers and modelling tools.

Simple Chocolate Yule Log Holiday Cake 

By: Greg Henry

Ingredients

• 1 cup Dutch process cocoa (divided, plus more for dusting)
• ½ cup boiling water
• 2 ¼ cup unsalted butter (at room temperature)
• ¼ cup sifted confectioners’ sugar
• ½ teaspoon kosher salt (divided)
• 1 ½ pound semisweet chocolate (melted and cooled )
• 4 large egg yolks
• 2/3 cup granulated sugar (divided)
• ½ cup flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 large egg white
• unknown sprinkles and chocolare curls (as garnish)

Make the frosting/filling: In a small bowl combine ½ cup cocoa and the boiling water, stirring until cocoa has dissolved. In a separate large bowl beat the butter with an electric mixer on medium speed. Raise the speed to medium-high and slowly add confectioners’ sugar, and ¼ teaspoon salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. Set aside, covered at room temperature, while you make the cake.

Make the cake: Place oven rack in center position and preheat oven to 375°F. Spray bottom of 15x10x1-inch pan with cooking spray. Line the bottom with parchment; spray again with cooking spray. Set aside. 

In a clean large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in ⅓ cup granulated sugar. Sift flour, remaining ½ cup cocoa, baking powder, cinnamon, nutmeg, and remaining ¼ teaspoon salt together; gradually add to yolk mixture and mix well (batter will be very thick).

In a separate medium bowl use clean beaters to beat egg whites on medium speed until soft peaks form. Gradually beat in remaining ⅓ cup sugar, 1 tablespoon at a time, on high until a meringue with stiff peaks forms. Gradually fold into meringue into the large bowl with chocolate batter. Spread evenly into prepared pan.

Bake 10–12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.

Unroll cake carefully, and remove towel. Spread chocolate filling evenly over cake; re-roll cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; cover cake with one light layer of fudge frosting. Using a small offset spatula, drag more frosting in connected stripes that resemble tree bark, get creative or keep it as simple as you like. Sprinkle top and sides with various types of colors of candy sprinkles and chocolate shavings. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

10 Responses

Greg, I want to try to make eight Yule log in the shape of a saguaro cactus. It was an epic failure. I think I’ll stick to your simple version.

It looks wonderful to me. Here’s to a whole forest floor full of winter wonder.

I love the looks of a Bûche de Noël, and have bought them from fancy bakeries. Never made one, though, and doubt if I ever will. Your yule log, though? Definitely! Super recipe — thanks.

We are so on the same wavelength, Greg. I haven’t made a yule log since I was child (studying French, trying to follow a French-language recipe … I was an odd child), and I had determined to make one this Christmas. But all the directions I found — especially the French-language ones — were short on cake-making directions, and huge on how to fashion mushrooms from meringue. Although I’m in awe of friends of mine who can sculpt to-scale replicas of Frank Lloyd Wright archictecture in cake, I’m all about the eating of it. Decorating just isn’t in my genes. I also love the chocolate-on-chocolate action! I think may’ve found my yule recipe.

I am not of Christmas stock. However I do have a birthday next week. This would suffice just fine and if I want a cake I will have to make it myself. Thanks for this present!

Your cake looks so lovely!

I have always, always wanted to make one of these but felt intimidated by the complicated recipes. Yours is brilliant!

This is perfectly gussied up and perfectly delicious I’m sure! Beautiful & festive!

Loving this story, Greg, and your tasty looking, gussied up dessert gets cheers from my vantage point. Season’s greetings to you and yours!

I don’t have the decorative gene myself. My stuff always looks like a first grader did it. For me it’s all about the taste and your yule log looks pretty tasty.

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How to make a Yule log (bûche de Noël)

Photo: Alicia Taylor

The Italians call it tronchetto di Natale, while the English say Yule log. But this traditional festive dessert originated in France, where it is called a bûche de Noël. Its log-like sponge represents the medieval tradition of burning the trunk of the Yule tree through the 12 days of Christmas. In this iteration, the creamy chocolate spread and addition of raspberries makes it a little lighter (but just as decadent) for an Australian climate.

Need some more Christmas dessert inspiration? Find our best Christmas desserts here.

For sponge, preheat oven to 180˚C fan-forced. Grease and line a 25cm x 35cm Swiss roll tin or oven tray with baking paper. Whisk eggs in an electric mixer on medium-high speed until light and fluffy (6-8 minutes). Meanwhile, stir sugar and 1½ tbsp water in a small saucepan over high heat until sugar dissolves, then bring to the boil without stirring. With motor running, add hot syrup to eggs and whisk on medium speed until mixture cools and holds a thin ribbon (6 minutes).

Sieve in flour and cocoa, fold to combine, then fold in butter. Spread batter evenly in prepared tray and bake until sponge springs back when gently pressed (8-10 minutes).

Carefully turn out onto a clean tea towel lined with baking paper and dusted with cocoa and peel baking paper off base of sponge. Loosely roll sponge in tea towel, starting from a long edge, and leave to cool (30 minutes).

Meanwhile, for chocolate cream, heat chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch water and stir frequently until melted (5 minutes); remove from heat and cool. Place butter in bowl of an electric mixer and beat on medium-high speed until smooth (30 seconds), then add cream cheese and beat on low speed until combined. Gradually add melted chocolate and beat until smooth; then add cream and beat until soft peaks form (5 minutes). Stand chocolate cream at room temperature until ready to assemble. (Do not refrigerate).

To assemble, using a small offset spatula, spread two-thirds of cream evenly over sponge, leaving a 2cm border along a long edge. Scatter raspberries evenly on top of cream, then roll cake up slowly.

Using a long spatula, transfer cake to a platter. Spoon remaining cream over the bûche de Noël. Scatter with chocolate shards, extra raspberries and slivered pistachios.

Ingredients

Roll sponge while still warm as this shapes the cake for the final roll and stops it breaking. Liberally coat baking paper with cocoa to stop sponge sticking. Notes

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Why yule log has become a Christmas favourite

Also known as a bûche de Noël, this festive favourite was inspired by a centuries-old Christmas tradition and popularised by the pâtissiers of Paris.

Christmas pudding may be Britain’s best-known festive dessert, but in France, the bûche de Noël — or yule log — reigns supreme, with skilled pâtissiers and home bakers creating an array of different versions, from the classic to the outré.

“It’s a very traditional French thing,” says baker Frank Barron (known as @cakeboyparis on Instagram), who moved from California to the French capital in 2012. “There seems to be no question that there will be some type of bûche on the table as part of dessert, after the main festive feast is over.”

As a dessert, the bûche de Noël has a relatively short history, but its namesake dates back much further. The original yule log was just that — a large, heavy piece of wood that was burned during the festive season. It was lit on Christmas Eve and rekindled each day until Twelfth Night was reached. This custom was common across much of Europe for hundreds of years — a throwback to the pre-Christian fire festivals celebrating the winter solstice — and much superstition was attached to the practice. In some parts of Britain, for example, it was said to be bad luck if a squinting person or flat-footed woman entered the room in which it was burning. The most widely held belief, however, was that if a portion of the charred yule log was kept in the house during the coming year it would protect the property against lightning strikes.

In Scotland, meanwhile, it was considered good luck to carve the face of the Cailleach (the Gaelic goddess of the winter months) onto a log before setting fire to it on Christmas Eve, with the whole family gathered around to watch it burn. “This ritual held the significance of bidding farewell to the cold, dark and hardships of the past year, while welcoming new beginnings,” says Coinneach MacLeod, who includes a recipe for yule log in his new book, The Hebridean Baker at Home.

By the 18th century, the popularity of burning a log at Christmas had dwindled — perhaps because of the impracticality of dragging a colossal piece of wood into your home — but Parisian pastry chefs ensured the tradition was not entirely forgotten by reimagining the log in cake form. Pierre Lacam is widely credited with publishing the first recipe for the bûche de Noël, in Le Mémorial Historique et Géographique de la Pâtisserie, a weighty tome published in 1890, containing snippets of history, along with 1,600 recipes for regional cakes and pastries. Lacam includes nothing on the origins of the edible log, but his recipe is essentially rounds of génoise — a rich, airy sponge cake — sandwiched together with coffee- or chocolate-flavoured buttercream to create a log shape. Small ‘branches’ were cut from additional pieces of génoise and attached using buttercream. The ensemble was then piped with yet more buttercream, using a fluted nozzle to create the effect of bark.  

Today, although a chocolate Swiss roll is frequently used to create a bûche, in the 19th century a vanilla sponge was more common. This emphasised the contrast between the darker ‘bark’ exterior and the paler ‘wooden’ interior. The woodland effect could be further enhanced with the addition of ‘moss’ in the form of finely chopped pistachios and a few meringue mushrooms for good measure.

In a later publication, Lacam revealed he’d discovered more about the bûche’s origins, writing that it was invented by Antoine Charabot at La Maison Quillet in 1879. Earlier in the century this Parisian patisserie had created French buttercream by whisking egg yolks with sugar syrup and butter, a version of which Lacam used in his own recipe. By 1886, the bûche was all the rage in the French capital, particularly among the city’s growing bourgeoisie. Michael Krondl, author of Sweet Invention: A History of Dessert (2010) has observed that middle-class Parisians used extravagant desserts to illustrate their sophisticated taste and refinement — previously qualities mainly attributed to the aristocracy.

The Paris of the Belle Époque, the period between 1870 and 1914, was considered the epitome of elegant living, artistic prowess and decadence, and the bourgeoisie dictated what was in vogue around the world. It’s hardly surprising, then, that the penchant for elaborate desserts spread across Europe and further afield. Accordingly, the Germans had the Bismarckeiche, a largely forgotten version whose name translates as ‘Bismarck oak’, a reference to Germany’s first chancellor; Italy its tonchetto di Natale; and Vietnam — formerly a French colony — its bánh khúc cây giáng sinh (‘Christmas tree log cake’), all of which are variations on the classic French dessert.

In the early 20th century, recipes for bûches began to creep into domestic cookery books. Home cooks have tended to approach the cake with some trepidation — the main area of concern being how to roll it without it cracking or breaking. In the 1960s, British food writer Fanny Cradock reassured her readers that this travesty could be avoided so long as they followed her detailed instructions to the letter — namely leaving the cake to cool completely before filling and rolling.  

Conversely, in his 2022 cookbook Sweet Paris, Frank Adrian Barron instructs readers to roll the cake element of his white chocolate and cassis version while still warm, then leave it to cool for 20 minutes before filling. He admits, however, that he shed a tear as he tried to perfect the recipe.

Coinneach MacLeod, meanwhile, advises whisking together egg yolks and sugar until “velvety and creamy” for his version. It’s a process, he says, that mustn’t be rushed (‘it’ll take two to three minutes to get it just right’). Most importantly, “it’s customary to leave a slice out for the Cailleach’s eight goddesses,” he notes, “to thank them for their guardianship throughout the winter months”.

Given the challenging nature of making the perfect yule log, it’s no surprise shop-bought versions tend to win out in the French capital — and with temptation around every street corner, who could resist? “I think most Parisians buy their bûche de Noël because we have so many options,” Barron says. “At this time of year, every single neighbourhood boulangerie window will be filled with the most beautiful bûches in so many different flavours.”

These days, more emphasis is placed on the flavours and textures of the different layers rather than achieving a realistic likeness to the original yule log. In Montreal last year, La Bête à Pain produced The Signature log, comprising dark chocolate mousse, vanilla crème diplomat, roasted hazelnuts, salted butter caramel, praline crunch and chocolate biscuit. Less traditional flavours like strawberry and rhubarb are popular in the Canadian city’s patisseries, too. In Paris, meanwhile, many luxury hotels set up special Christmas boutiques where elaborate bûches can be ordered for collection or delivery, with the competition fierce between pastry chefs looking to surpass each other in flavour and design. In 2022, for instance, Maxime Frédéric of Le Cheval Blanc took his customers back to their childhood with a bûche de Noël shaped not like a log at all, but like a gift-wrapped package, nestled at the base of a chocolate rocking horse. Made using hazelnuts grown on Frédéric’s family farm, the ‘present’ contained dacquoise, praline, shortbread, mousse and vanilla caramel.  

At Le Royal Monceau - Raffles Paris, Quentin Lechat created five versions last year, none of which bore much resemblance to the original bûche. The angular, minimalist ‘bars’ came in a range of daring flavours, one of which was buckwheat, salted caramel and apple tatin. And Adrien Bozzolo, of the Mandarin Oriental, Paris, teamed up with perfume company Givaudan to produce a bûche shaped like a fan filled with a dark chocolate crémeux, iyokan (a Japanese citrus fruit) and ginger.

Whether these creations can still be considered bûches de Noël is a matter for debate. To some, it seems, the name simply hints at the inspiration behind a dessert — and the season in which it should be eaten — rather than referring to a specific cake made to a set-in-stone recipe. Regardless, from literal log to chocolate rocking horse, the bûche de Noël is a Christmas tradition that’s here to stay.

Yule log recipe

A freestanding mixer or electric hand whisk is essential. For a chocolate sponge, replace 1 rounded tbsp of the flour with 1 heaped tbsp of cocoa powder. The icing and filling should ideally be made prior to the cake and, if you prefer, you can swap out the buttercream filling for a tart-flavoured jam (such as blackcurrant or apricot), sweetened chestnut puree or simply whipped cream. If so, you’ll need to make only half the quantity of icing to cover the cake.  

Takes:   1 hr Serves:   8-10

Ingredients

100g golden caster sugar 3 medium eggs 70g self-raising flour, sifted 1 tsp vanilla extract 15g finely ground pistachios (optional)icing sugar, for dusting (optional)butter, softened, for greasing

For the buttercream icing 150g dark chocolate (minimum 70%), broken into chunks 180g unsalted butter, softened 75ml sour cream 400g icing sugar, sifted 3 tbsp brandy, rum, orange liqueur or milk 1 tsp vanilla extract

1. Start with the buttercream icing. Place the chocolate in a microwaveable bowl and microwave on high for 30 seconds, then stir. Return to the microwave for 10-15 seconds, then stir again. Repeat, stirring after each stint in the microwave, until the chocolate has melted. Alternatively, place the chocolate in a bowl over a pan of barely simmering water (ensuring the bottom of the bowl doesn’t touch the water) and stir occasionally until the chocolate has melted. Allow to cool to body temperature.  

2.   Beat the butter until smooth, then beat in the sour cream. Gradually beat in the icing sugar until all of it has been incorporated. Add the cooled melted chocolate, then the brandy (or other spirit or milk) and vanilla extract and stir until smooth. Keep the buttercream at room temperature (it will become too firm if put in the fridge).

3. To make the cake, heat oven to 200C, fan 180C, gas 6 and butter the base and sides of a 33cm x 23cm x 2cm Swiss or jelly roll tin. Line the base with baking paper and butter this, too. Place a piece of baking paper slightly larger than the tin on a wire rack, then lightly dust with flour to prevent the cake from sticking. Have all your ingredients measured out and your buttercream icing (or alternative filling, if preferred) to hand.  

4. Line a small baking tray with foil. Spread the sugar on the foil-lined tray, then place in the oven for 6 mins.

5. Break the eggs into a large bowl (or use the bowl of a freestanding mixer). As soon as the sugar comes out of the oven, tip it straight onto the eggs and whisk at a high speed until pale and voluminous, around 5 mins.  

6. Gently fold in the flour a little at a time, ensuring no lumps of flour are visible. Fold in the vanilla extract.  

7. Spoon the batter into the prepared Swiss or jelly roll tin, spreading it out as evenly as possible. Bake for 6-8 mins until lightly golden on top and springy to the touch (it’s crucial not to overbake the sponge or it may crack when rolled). Run a knife around the edges of the cake to loosen, then leave the cake in the tin for 1 min. Turn out quickly onto the flour-dusted baking paper. Peel off the lining paper.  

8. After 2-3 mins, roll the ever-so-slightly warm cake from the short side, along with the flour-dusted baking paper, into a log shape and leave on the rack for 10 mins, seam side down.  

9. Unroll the cake and spread with half of the buttercream (or your filling of choice), leaving a 1cm border all the way around the edge of the cake. Re-roll the cake, using the paper to guide it back into a log shape, and place it seam-side-down on your serving plate. Discard the paper.  

10. Cover the exterior of the log with the remaining buttercream, leaving the ends of the log exposed. If you’re adept at cake decorating, you can pipe the icing on using a fluted nozzle; otherwise, use a fork to gently score the surface so it resembles bark. Put in the fridge to set.  

11. Once the icing has firmed up, tidy up the ends of the cake by slicing off around 1cm at each end to reveal the swirl. Sprinkle ground pistachio nuts around the base of the log to resemble moss and dust the log with icing sugar for a snowy effect, if you like.  

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• LIVING HISTORY

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Delicious Irish Christmas Yule log dessert recipe: the Bûche de Noël

Although bûche de noël (christmas yule log) is a french christmas dessert tradition, this irish foodie has a perfect recipe for the luscious chocolatey cake..

Looking for a new cake to be the centerpiece of your holiday dessert table? This Christmas Yule log is the perfect food decoration. 

Bûche de Noël (a Christmas Yule log) is a dessert traditionally made in France for Christmas . 

When I managed a French artisan bakery, it was Christophe's specialty cake recipe and he used to make three flavors: chocolate, coffee, and white chocolate and raspberry.  Hotels and restaurants loved to order them as centerpieces amidst their decorations.

Christmas Yule Log recipe: Chocolate Bûche de Noël

The crème au beurre (buttercream)

Ingredients:

• 2/3 cup (125g) unsalted butter
• 1 egg and 1 egg yolk (reserve the white)
• 1/2 cup (87g) sugar
• 1/3 cup (25g) water
• 1 tbsp cocoa powder
• 1 teaspoon of rum

Soften and whisk the butter in one bowl.  In another bowl whisk the eggs and stand aside.

Measure out the sugar and water accurately and place in a small pan with a sugar thermometer.

Dissolve the sugar and then heat until you reach 250°F (121°C). 

If you are using a heavy-based Le Creuset pan, for example, remove from heat when you hit 250°F (120°C) as the temperature will continue to rise. Cool to 230°F (110°C). 

Continue to whisk the eggs adding the cooled sugar syrup in a steady stream.

Continue whisking for another few minutes.  Add this mixture to your whipped butter.  Add in cocoa powder and rum and place in the fridge to stiffen up.

The sponge cake:

• 4 eggs and the reserved egg white
• 2/3 cups (140g) sugar
• 3/4 cups (100g) flour

Line a Swiss roll tin with baking parchment and grease it with a knob of melted butter. Mine was 36 x 25cm or 14 x 10 inches but you can use a bigger one to get a thinner sponge which makes rolling it easier.

Preheat your oven to 340°F (170°C) or 320°F (160°C) if fan-assisted.

Put the eggs and sugar in a bowl and place over a saucepan of water.  Put the heat on under the pan and bring to a gentle simmer all the time whisking the eggs and sugar.  When it turns thick and creamy and you can write on the mixture with your whisk and it remains visible for a few seconds it is done.

Sieve in your flour and cocoa powder and gently fold in with a metal spoon.  Pour the mixture into the tin and tilt the tin to move the mixture into the corners.

Place on the bottom shelf in the oven and bake until it springs back to a gentle touch for 25-35 minutes.  Place a damp tea towel on a board and slide the sponge out of the tin onto it.  Cover with a dry tea towel and leave to cool.

When it is cool spread the buttercream gently all over it with a pallet knife or a spatula.  Cut a line about 1cm in along the shorter side and fold this over and start to roll from here using the grease-proof paper to guide it into a tight roll.

Set aside and prepare your ganache to cover the log.

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The Ganache:

• 1 1/2 cup (250g) dark chocolate or half and half dark and milk if you don't like it too bitter
• 1/2 cup (100ml) cream

Break up the chocolate pieces into the cream in a heavy-based pan and put on gentle heat until the chocolate starts to melt. Stir until it all melts and then set aside to cool.  When it is the right consistency to spread, cover the sponge and make marks in it to resemble a log.  Decorate and serve.

For the coffee, flavor replace the cocoa powder with 2 teaspoons of coffee liquid extract.  For the white chocolate add 75g of melted white chocolate to the buttercream and make a white chocolate ganache as above to cover.

* Originally published in 2012, updated in 2022.

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41 Portable Desserts, Because You Need Sugar With You Always

By Elyssa Goldberg

You could make a cake—but it's also probable that by the time you get to your picnic, beach, or barbecue, it'll be damaged. You deserve better, and so do your desserts. Roll with one of these 41 portable desserts, from cookies to hand pies, because they travel as well as you do.

Double and By Double I Mean Triple Chocolate Cookies

One of those dreamy cookies that elicits a silent reverence in every chocolate lover who tastes it.

Aniseed-Almond Meringues

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Dale Talde's Mickey D's–Style Fried Apple Pies

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Peanut Butter and Jelly Blondies for a Crowd

You can use any flavor jam or jelly you like—you're in it for that whole salty-sweet thing.

Oat and Pistachio Sandies

For a delicate—not brittle—crunch, don’t overbake. These are a sleeper hit in the cookie world.

Whiskey and Rye Chocolate Chip Cookies

We go where the whiskey goes.

Chocolate Chunk–Pumpkin Seed Cookies

Ideal chewy brownie-ish texture. Yep.

Ice Cream Sandwiches

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Chocolate Palmiers

Your friends will think you fancy, and only you'll know how truly simple it was to pull off.

Six-Layer Chocolate-Coconut-Cashew-Graham Bars

Six layers are better than one, wouldn't you agree?

Pistachio-Cream Cookies

These cookies would make for an awesome ice cream sandwich.

Matcha–White Chocolate Sugar Cookies

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

Blueberry-Lemon Hand Pies

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio.

Popcorn Toffee Crack Bars

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

Daniel Boulud’s Madeleines

As if you need another reason to make these mini cakes for dessert: The batter can be prepped the day before.

Hazelnut Butter and Coffee Meringues

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Tahini Cookies

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

Gluten-Free Fudge Brownies

Just what we want a brownie to be: rich and super fudgy.

Pecan Buttermilk Fudge

A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Danish Salted-Butter Cookies

At least a zillion times better than the ones in the blue tin you ate growing up.

Honey-Hazelnut Financiers

So rich, so beautiful and dainty—this is what we're carrying as a host gift to every daytime party from here on out.

Apple Raspberry Crumb Bars

Two different types of apples give you a mix of textures and an ideal sweet-tart filling.

Cherry-Lime Hand Pies

You've got the whole world in your hands.

Black-Bottom Brownies

Not your average brownies.

Lemon Bars for a Crowd

It's impossible to have just one.

Blueberry Hand Pies

Kids love to get a pint-size sweet.

Bien Cuit's Salted Chocolate Buckwheat Cookies

The decidedly grown-up flavor of buckwheat—tannic, earthy, nutty—pairs nicely with chocolate and is tempered by sugar.

Gluten-Free Chocolate Chip Cookies

Yes, they're gluten-free but they're just as good (maybe even better) than the real thing.

Ultimate Sugar Cookies

These sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great, too.

These lemon bars are crowd pleasers and they know it.

Salty Chocolate Chunk Cookies

Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.

Caramel-Dipped Popovers with Chocolate Mousse

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Chaussons aux Pommes (French Apple Turnovers)

All-butter puff pastry, all awesome.

Ombré Rainbow Cookies

These cookies are the belle of the ball every time dessert rolls around. Best part? They taste as great as they look.

BA's Best Peanut Butter Cookies

What makes these cookies The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture.

Black and White Sesame Seed Cookies

The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.

Giant Chocolate Chip Skillet Cookie

The batter for this large-format dreamboat of a cookie (crunchy on the edges, chewy in the middle) is made in one bowl with no special equipment, and can be baked in either a cast-iron or large skillet.

Semolina–Lemon Syrup Cakes

Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

Cocoa Brownies

The best—and easiest—brownies you'll ever make. =

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43 Potluck Desserts That Travel Well and Feed a Crowd

These easy-to-make treats are also easy to portion and serve for parties.

Kelly is a former associate digital food editor for MarthaStewart.com.

Potluck parties are a fun opportunity to get together with family and friends—and a chance for everyone to share a dish they love. Whether you're hosting a party or have been asked to bring something sweet, our potluck dessert collection will provide plenty of inspiration. All these crowd-friendly desserts, like cupcakes, cookies, and sheet cakes, are delicious and travel well .

We favor desserts made in individual portions, such as cookies and cupcakes, or ones that can be easily portioned out—think bar cookies, sheet cakes, and Bundts—so there is less to fuss over at the last minute. We have included a few easy treats, like fruit crisps, that you could scoop and serve at the party. Whichever recipe you choose, it's sure to be the star of the potluck dessert table.

Carrot Cake Cupcakes

Yossy Arefi

Your favorite cake but in mini form. These cupcakes are moist, sweet, lightly spiced, studded with golden raisins, and finished with the classic cream cheese frosting.

Big-Batch Triple-Chocolate Brownie Bars

An absolute winner, these bars score for taste and ease and can be made ahead and frozen—so you can prep them when you have time, pop them in the freezer, and pull them out for the potluck. Oh, did we mention the recipe makes a lot? Just right for your potluck.

Peach-Pie Crumble Bars

A most delicious hybrid of peach pie and crumble bars, these are a treat for any potluck when peaches are in season. They have a press-in shortbread crust for ease.

Peanut Butter Cookies

Grant Webster

If you need a quick and easy dessert for the potluck, make these classic peanut butter cookies. They take about 15 minutes to make and 12 to bake—and use just a few basic ingredients. 

Coconut-Pecan Tart

It tastes like the best candy bar you've ever eaten, and it's easy to make. Those are just two reasons you'll want to make this elegant gluten-free tart for a potluck. It has a no-bake, press-in crust made with coconut and almond flour, so you don't need to roll out or blind bake. The filling is an irresistible combination of butter, sugar, cream, and condensed milk with semisweet chocolate and pecans.

Chocolate-Zucchini Sheet Cake With Cream-Cheese Frosting

Sheet cakes are easy to make, travel well, and feed a crowd, so they're one of our favorite potluck desserts. This moist sheet cake has a chocolate base enhanced with grated zucchini, and it's topped with a luscious cream cheese frosting.

Vegan Blueberry Crisp

Whether they are vegan or not, everyone will enjoy this dairy-free delight . The filling of juicy blueberries is beneath a crunchy oat and almond topping—and the whole dessert takes just 15 minutes to prepare.

Orange-Cardamom Bundt Cake

The warmth of cardamom—a traditional spice found in chai tea—combined with the brightness of fresh orange zest and juice are an inspired flavor combination in this stunning Bundt cake . It's sure to wow potluck party-goers.

Crispy Cereal Treats

Prep these crowd-pleasing treats in just 15 minutes. They're also easy to transport to your potluck party. We have four sweet variations on the classic Rice Krispies treat —cocoa nutty, trail mix, tropical breeze, and berries and cream.

Everything Cookies

Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, these over-the-top chocolate-chip cookies will be the first dessert to disappear from the potluck table.

Lemon-Glazed Sheet Cake

A potluck dessert that looks and tastes like pure sunshine, everyone will want a slice of this lemon cake. Because it's just a single layer with a lemony glaze on top, it's easy to transport and can be served at room temperature.

Black-Bottom Cupcakes

These chocolate cupcakes (the recipe yields 24) have a marbled cream cheese filling that's also their topping—no decoration necessary. They're sure to go fast at any potluck.

Fig-and-Plum Cake

Rich, plump figs and plums peek out of the top of this almond cake that's easy to bake and even easier to love. Making it requires less than half an hour of hands-on prep work.

S'mores Bars

Guests will feel like they're sitting around the campfire when they take a bite of one of these s'mores-inspired treats. Broken graham crackers and chopped chocolate are folded into the puffed-rice cereal and melted marshmallow mixture, then everything is pressed into a pan to set. Cut the bars into fun shapes for an irresistible potluck dessert.

Strawberry Biscuit Sheet Cake

Inspired by one of the most classic summertime desserts— strawberry shortcakes —this sheet cake is perfect for a crowd. The biscuit base is topped with sweet cream and macerated strawberries.

Raspberry-Almond Crisp

Make the most of fresh raspberries when they're at their peak in summer with this juicy and crunchy dessert. The crumble is made with melted butter, rolled oats , sliced raw almonds, and light brown sugar .

Fudgy Turtle Brownies

As if brownies aren't delicious enough, these decadent bar cookies are made with pecans and a caramel cream sauce. The finishing touch is a sprinkling of flaky sea salt, which adds crunch and contrast.

Vanilla-Rhubarb Tart

Rhubarb is arranged in a geometric pattern atop a buttery pastry crust for this spectacular potluck dessert.

Butter-Pecan Blondies

Dark rum is the secret ingredient that takes these rich, caramel blondies to a whole new level. The recipe yields 24 blondies, and they'd make a perfect addition to any potluck.

Buckwheat Chocolate-Chip Cookies With Sea Salt

These nutty, salted cookies take chocolate chips to a new level. A combination of all-purpose flour and buckwheat flour creates a unique base that will have all the guests talking.

Lemon Curd Soufflé Tart

When life gives you lemons, make this light-as-air tart with a four-ingredient filling made with eggs, granulated sugar, lemon juice and zest, and butter.

Peanut Butter Blossom Cookies

Gently pressing a Hershey's Kiss into each peanut butter cookie creates the signature cracked finish to these popular treats.

Three-Layer Pound Cake

This multi-layered dessert is rich, fudgy, and sweet as can be. Cocoa powder and melted semisweet chocolate are added to the batter for the chocolate layers.

Pull-Apart Vanilla-Wafer Cupcake Cake With Berries

Hosting a Fourth of July or Labor Day potluck party? There's no more suitable dessert than these vanilla cupcakes topped with blueberries, blackberries, and raspberries. They're patriotic, pretty, and perfect for a large group.

Lime Sandwich Cookies

A bright, zesty lime cream filling is sandwiched between sugar cookies. Dust the tops with powdered sugar for a sweet finish.

Rhubarb Crumb Cake

Rhubarb stars in this buttery, crumbly cake made for a crowd.

Dark Chocolate-Walnut Date Bar

It looks and tastes decadent, but this gluten-free, vegan dessert is made with healthy ingredients, including coconut oil, walnuts, dates, peanut butter, and semisweet chocolate.

Big Almond-Orange-Ginger Cookie

This bake-and-slice potluck dessert is flavored with orange zest and orange marmalade, ground cardamom, and fresh ginger. It's a warm, inviting treat to serve family and friends.

Marshmallow Fudge

Cut into bite-sized pieces, this six-ingredient fudge recipe is perfect for a potluck party. The one-pot base is made with mini marshmallows, evaporated milk, bittersweet chocolate, sugar, and vanilla.

Snickerdoodle Crumb Bars

Anyone who likes coffee cake and snickerdoodle cookies will love this spiced dessert. Cinnamon and sugar flavor the streusel filling and are mixed into the topping for irresistible flavor.

Caramel-Stuffed Chocolate Chip Cookies

A caramel is stuffed into each chocolate-chip cookie for this ooey-gooey recipe. These treats are sure to be a hit at your potluck.

Apricot Cobbler

This potluck dessert is pure sunshine. Hidden beneath an oat drop-biscuit topping is a juicy combination of apricots and strawberries.

Hummingbird Carrot Cake

No matter where your potluck is being held, guests will enjoy this classic southern spice cake made with pineapple, coconut, and bananas. We've added shredded carrots to the batter for extra moisture and even more texture.

Bourbon-and-Brown-Sugar Cake With Berries

Bourbon complements brown sugar in this berry-studded cake that looks enticing and tastes delicious. We like a combination of raspberries and blueberries for a festive finish, but feel free to use whatever kind of berries you have.

No-Bake Blueberry Cheesecake for a Crowd

Consider this your easiest-ever cheesecake —no fussy water bath needed! It's made in a large baking pan, which makes it easy to transport.

Strawberry-Swirl Bundt Cake

Freeze-dried strawberries, pink gel-paste food coloring, and sliced fresh strawberries create the pretty pink swirls in this Bundt.

Vanilla Pound Cake

Guaranteed to please one and all, pound cake is the perfect easy potluck dessert. We've elevated the recipe from the classic version, but there's still nearly a pound each of butter, eggs, sugar, and flour.

Blueberry Crumble

Juicy blueberries are exactly what we want when they're in season. So, why not turn them into this casual, crunchy dessert that pairs well with vanilla ice cream ? Everyone at the potluck will be asking for seconds.

Chocolate-Chip Streusel Brownies

Can't decide between chocolate chip cookies and brownies? Now you don't have to, thanks to this genius potluck dessert recipe. Chocolate chip cookie dough is sprinkled on chewy brownie batter for the ultimate two-in-one dessert.

Cowboy Cookie S'mores

Take the classic campfire treat to the next level by sandwiching jumbo toasted marshmallows between cookies. But not just any cookies—these are loaded with shredded coconut, pecans, chopped chocolate, and oats.

Chocolate Sheet Cake With Vanilla Buttercream

Nothing is more crowd-pleasing than a sheet cake, especially one made from the ultimate flavor duo that is chocolate and vanilla. The finishing touch is a shaving of chocolate, so everyone knows there's a bit of both in this fudgy treat.

Coconut Cake With Berries and Cream

A riff on tres leches, this coconut-spiked sponge cake is soaked in condensed milk, heavy cream, and coconut milk, which stands in for the usual evaporated milk. Serve it with mixed berries and whipped cream.

Strawberry Cupcakes

These moist white cupcakes—crowned by a meringue buttercream made with strawberry jam—will be the hit of any potluck. Top each cupcake with a fresh strawberry just before serving.

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Food Drink Life

19 Summer Desserts That Won't Make You Miss Pumpkin Spice Everything

Posted: June 2, 2024 | Last updated: June 2, 2024

Summer is here, and it’s time to indulge in desserts that capture the season’s sunny vibes. Forget about pumpkin spice for a while and enjoy these sweet treats that are perfect for warm weather. These summer desserts are sure to become new favorites, making every sunny day a bit sweeter. Perfect for picnics, parties, or just a random day – these treats are a great way to celebrate the best of summer without missing the cozy fall flavors.

Chocolate Pie

Whether you’re a seasoned baker or a novice, this pie is a foolproof addition to your dessert repertoire. Chocolate Pie is the epitome of indulgence, offering a deep, rich flavor that’s perfect for satisfying any sweet tooth. It’s a classic dessert that never fails to impress, whether served at casual family dinners or elegant gatherings. Get the Recipe: Chocolate Pie

Low Carb Coconut Ice Cream

Low Carb Coconut Ice Cream is an ideal treat for those hot summer days when you want something light yet satisfying. This ice cream is rich in tropical coconut flavor, providing a sweet escape without the carb load. It’s creamy and refreshing, making it the perfect dessert to cool down with after a sunny day. Get the Recipe: Low Carb Coconut Ice Cream

No Bake Brownies

These treats are rich, fudgy, and loaded with chocolate, making them a perfect quick fix for chocolate cravings. No Bake Brownies are a dream come true for those who love chocolate but not the heat of the oven. They’re incredibly easy to make, requiring just a few simple steps and no baking at all. Get the Recipe: No Bake Brownies

Filipino Leche Flan

Filipino Leche Flan is a beloved dessert known for its creamy texture and caramelized top. It’s a luxurious treat that’s surprisingly simple to make, yet rich in flavor and perfect for any occasion. This flan is especially popular during festive gatherings, bringing a touch of elegance to the dessert table. Get the Recipe: Filipino Leche Flan

Strawberry Ice Cream

Serve it at your next barbecue or family gathering and watch it become an instant hit. Strawberry Ice Cream made at home surpasses anything you could buy at the store, with a freshness that highlights the fruit’s natural sweetness. This dessert is not just delicious but also a visually appealing addition to any summer table. Get the Recipe: Strawberry Ice Cream

Triple Berry Hand Pies

Triple Berry Hand Pies are perfect for picnics, outdoor parties, or as a sweet snack on a warm day. Each pie is a perfect treat that can be enjoyed by guests of all ages. The combination of berries and pastry is both refreshing and satisfying, making these pies a seasonal must-have. Get the Recipe: Triple Berry Hand Pies

Homemade Cranberry Fruit Roll-Ups

Pack them for a hike or a day at the beach for a quick and tasty snack. Homemade Cranberry Fruit Roll-Ups are a tangy, sweet snack that’s perfect for summer. These roll-ups are made with real fruit, offering a healthier alternative to store-bought varieties. They’re fun to make and can be enjoyed on the go during summer adventures. Get the Recipe: Homemade Cranberry Fruit Roll-Ups

Chocolate Sage Ice Cream

Enjoy a scoop on its own, or pair it with a dessert for a memorable end to any meal. Chocolate Sage Ice Cream offers a sophisticated twist on traditional chocolate ice cream. The addition of sage infuses an earthy undertone that celebrates the richness of the chocolate beautifully. Get the Recipe: Chocolate Sage Ice Cream

Lime Jello Salad

This vibrant dish combines the tang of lime with the sweetness of other ingredients, creating a perfectly balanced treat. Lime Jello Salad is a refreshing dessert that adds a splash of fun to any summer table. The bright green color is sure to catch everyone’s eye, making it a festive choice for any occasion. Get the Recipe: Lime Jello Salad

Vegan No-Bake Cheesecake with Peaches (Gluten-Free)

Enjoy the luscious flavor of Vegan No-Bake Cheesecake with Peaches, a dessert that’s as easy to make as it is delicious. This no-bake option is not only light and refreshing but also caters to those with dietary restrictions. The peaches add a natural sweetness and a beautiful, summery touch to the creamy cheesecake base. Get the Recipe: Vegan No-Bake Cheesecake with Peaches (Gluten-Free)

Fudgy Skillet Brownie

When you’re craving something chocolatey, Fudgy Skillet Brownie is an irresistible choice. It’s perfect for sharing or indulging on your own. Serve it warm, straight from the skillet, to experience its gooey center. This brownie makes summer evenings sweeter without the need for any pumpkin spice. Get the Recipe: Fudgy Skillet Brownie

Butterscotch Pie

For a sweet twist, Butterscotch Pie is a summer dessert that’s sure to impress. Its creamy texture and delightful sweetness make it a hit at any gathering. Serve this pie at your next family reunion or potluck and watch it disappear. It’s an excellent alternative to typical seasonal pies, offering a unique flavor that stands out. Get the Recipe: Butterscotch Pie

Low-Carb Chocolate Raspberry Tart

Low-Carb Chocolate Raspberry Tart is a delectable treat that doesn’t skimp on flavor. It’s perfect for those looking to enjoy a dessert that fits into a healthier lifestyle. With a balance of rich and refreshing notes, this tart is a crowd-pleaser. Serve it at your next outdoor barbecue or dinner party. Get the Recipe: Low-Carb Chocolate Raspberry Tart

Eggnog Crème Brûlée

This dessert is sophisticated enough for special occasions yet simple enough for a casual dinner dessert. Eggnog Crème Brûlée combines a hint of holiday flavor with the lightness suitable for summer. Its rich texture and caramelized top make each bite a luxurious experience. Chill it for a refreshing treat that’s sure to impress you. Get the Recipe: Eggnog Crème Brûlée

Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies are a fantastic choice for a healthier dessert option. These cookies are chewy, delicious, and satisfying without being overly sweet. They’re perfect for serving at casual gatherings or as a treat after a meal. Made with healthier ingredients, they allow indulgence without the guilt. Get the Recipe: Almond Flour Peanut Butter Cookies

Strawberry Upside Down Cake

A delicious twist on traditional upside-down cakes, Strawberry Upside Down Cake is a vibrant addition to any dessert table. It features the sweet, natural flavor of strawberries, which caramelizes beautifully as it bakes. The bright flavors make it a favorite among those who prefer fruitier desserts. Get the Recipe: Strawberry Upside Down Cake

Zucchini Brownies

Zucchini Feeding is a great way to combine dessert with a dose of vegetables. They offer a guilt-free way to enjoy a chocolate treat. They’re also perfect for health-conscious eaters and chocolate lovers alike. Serve these at your next party, and watch guests be amazed at how delicious healthy can taste. Get the Recipe: Zucchini Brownies

Mini Turtle Cheesecakes

These mini cheesecakes are easy to serve and perfect for any occasion where you want a bit of variety. Mini Turtle Cheesecakes are especially good for gatherings where guests can sample a variety of desserts. Each one is a perfect blend of creamy and crunchy textures. Enjoy these little treats as they make dessert time both fun and tasty. Get the Recipe: Mini Turtle Cheesecakes

Bananas Foster Croissant Bread Pudding

Ever thought of combining croissants and bananas? Bananas Foster Croissant Bread Pudding does just that, creating a rich and indulgent dessert. It’s perfect for those who love a twist on classic flavors. Serve this bread pudding at a brunch or as a luxurious dessert after a summer meal. Get the Recipe: Bananas Foster Croissant Bread Pudding

The post 19 summer desserts that won't make you miss pumpkin spice everything appeared first on Food Drink Life .

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40 Facts About Elektrostal

Written by Lanette Mayes

Modified & Updated: 01 Jun 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy , materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes , offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development .

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy , with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

Elektrostal's fascinating history, vibrant culture, and promising future make it a city worth exploring. For more captivating facts about cities around the world, discover the unique characteristics that define each city . Uncover the hidden gems of Moscow Oblast through our in-depth look at Kolomna. Lastly, dive into the rich industrial heritage of Teesside, a thriving industrial center with its own story to tell.

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Our commitment to delivering trustworthy and engaging content is at the heart of what we do. Each fact on our site is contributed by real users like you, bringing a wealth of diverse insights and information. To ensure the highest standards of accuracy and reliability, our dedicated editors meticulously review each submission. This process guarantees that the facts we share are not only fascinating but also credible. Trust in our commitment to quality and authenticity as you explore and learn with us.

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Best ice cream makers for gelato, sorbet or frozen yogurt

As a participant in multiple affiliate marketing programs, Localish will earn a commission for certain purchases. See full disclaimer below*

There's nothing better than a scoop of your favorite ice cream on a hot summer day. Instead of waiting for the ice cream truck to come around or troubling yourself to stand in line at the closest gelato store, make your own ice cream at home. Below, find the best ice cream makers to shop for right now, and what to look out for while buying one.

Ice cream maker buying guide:

Type : there are both canister and compressor-type ice cream makers. Canister models usually use a pre-chilled insulated bowl for the base mixture, whereas compressor models come with a built-in mechanism to cool themselves. Cannister machines will require more planning as you have to pre-chill the base before you start, but they're usually smaller and more space-efficient. Compressor machines are larger and much faster to use - you can start making ice cream whenever you want.

Capacity : All ice cream makers have different capacities. The ones below range from 1.5 to 4 quarts. Generally, you'll make the maximum amount so the churner in the machine can work efficiently.

Ease of use : All the ice cream makers below are easy to use thanks to their simple interface and quick preset buttons.

Best ice cream makers

Best overall.

Whynter ICM-201SB Upright Automatic Ice Cream Maker

This automatic ice cream maker comes with a built-in compressor which means you don't have to worry about pre-freezing the bowl before use. It can make gelato, frozen yogurt, sorbet and ice cream, all with the easily accessible buttons up top - just pour your mixture into the bowl and you're good to go. The stainless steel mixing bowl is also removable for easy cleaning, and you'll get an ice cream scoop included to plate your preparations.

Capacity: 2.1 quarts

Best for beginners

Ninja NC501 CREAMi Deluxe

Whether you want frozen yogurt or a slushie, this Creami can do it all. It's easy to use - just freeze your pint for 24 hours, then fix it back into the machine. Finally, add in your mix-ins and you're done. The pint itself is 24 ounces and you'll get two of them, enough to feed your entire family or group of friends. The 11 one-touch programs make this machine super easy to use, and some of the parts are dishwasher-safe for quick cleanup. Like other options on this list, you can use this ice cream maker to make not just ice cream but also milkshakes, lite ice cream and frozen ice.

Capacity: 2 24 ounce

Most affordable

CUISINART Ice Cream Maker,

This fully automatic ice cream maker can make your favorite concoctions within 20 minutes, according to the brand. Just make sure you've kept your freezer bowl cold for at least 12 to 24 hours. It comes with a nifty recipe book for all kinds of frozen desserts, including yogurt, sorbet, frozen drinks and more. Most parts of this ice cream maker are dishwasher safe and there are both auto shutoff features for safety and an easy lock lid that will keep your iced creations safe.

Capacity: 2 quarts

Best features

Breville Smart Scoop Ice Cream Maker

This is another easy-to-use compressor ice cream machine that comes with 12 hardness settings, whether you're making sorbet or gelato. It even has a 'keep cool' setting which will keep your ice cream cold for up to three hours, great for any at-home parties you're throwing this summer. The four pre-programmed settings also make it very easy to get started. There is also a 'mix in' feature that lets you add your favorite sprinkles., chocolate chips or cookie crumbs to the mix.

Capacity: 1.5 quart

* By clicking on the featured links, visitors will leave Localish.com and be directed to third-party e-commerce sites that operate under different terms and privacy policies. Although we are sharing our personal opinions of these products with you, Localish is not endorsing these products. It has not performed product safety testing on any of these products, did not manufacture them, and is not selling, or distributing them and is not making any representations about the safety or caliber of these products. Prices and availability are subject to change from the date of publication.

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SPIN Philadelphia

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Delhi St Bakery is Philly’s favorite local dessert company specializing in unique, flavorful desserts. We put a twist on classic banana pudding flavors like our best selling “Delhi” strawberry banana pudding pound cake. We offer classical desserts like cheesecake, puddings and pound cake. …

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I'll start by saying, their label states PHILLY'S BEST and that is spot on!!! I had the pleasure of meeting the Founder and CEO of Delhi St. Bakery, Noah Felder, at a Yelp Elite Event held at the Culinary Collective in January. It was a blessing to hear Noah's story on how he jump started the business as well as his passion for his craft and future aspirations. That day I sampled the Vanilla Pudding Chessman Cookie and it was love at first bite! The Bakery menu consists of Signature Puddings, Cheesecakes and Pound Cake offerings. What's for DESSERT tonight?! Puddings: a luscious think and rich vanilla pudding comes in a variety of scrumptious flavors. Vanilla Chessman Cookie, Oreo Cookies and Cream & Strawberry Crunch are pictured here. 5/5 Cheesecake: a decadent and rich, fully flavorful, mouthwatering offering comes in a variety of flavors as well. Pictured here is the Banana Pudding. 5/5 Next time, I'll definitely try other flavors and the Pound Cake! You know what they say, "have food truck, will travel!" Okay, maybe they don't say that but still check out Delhi St. Bakery at: X (formerly known as Twitter), Facebook or Instagram @delhistbakery and at www.delhistbakery.com. For the location and times where you can find them next either send them a DM, email at [email protected] or complete the form on their website. They also offer catering options. Consider booking them for your next block party, family reunion, Birthday BBQ, fraternity/sorority event or simply make a purchase to reward yourself! You won't be disappointed. Njoy2Day Tastefully & Cheers!

See all photos from Donna W. for Delhi St Bakery

I went to the truck when they were at 2970 Market St and I ordered a variety of- the banana pudding cheesecake, the Delhi pound cake, the strawberry crunch pudding and cheesecake, the sweet potato cheesecake, the vanilla pudding, the Oreo pudding and the peach cobbler pound cake. Rave reviews from EVERYONE. The vanilla pudding was the favorite and the Delhi was a close second but not one complain about any of the items and I will definitely be ordering again. The guy on the truck was so helpful and friendly and offered suggestions and made sure our orders were correct. Worth every penny I spent!

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Millennials and Gen Zers want human connection, so they're choosing travel tours with strangers to cure their loneliness

• Intrepid Travel said young people are seeking immersive, non-traditional vacation experiences. 
• Millennials share more travel similarities with Gen Z travelers than previous generations.
• Young travelers are prioritizing interest-based travel over destination-based travel.

Young people are seeking more human connection in the post-lockdown era, so they're embracing small-group travel.

Modern technology and social media apps have created a hyper-connected world, but many millennials and Gen Zers say the focus on screens has caused an epidemic of loneliness .

While New apps and local community groups are trying to address this "social distance" problem, some young people are choosing to book their vacations with strangers to find more face-to-face camaraderie.

Intrepid Travel, which organizes small-group experiences in over 100 countries, including Morocco and Sri Lanka, says it's seen a growing interest from young people in these kinds of group tours.

"They're prioritizing travel over buying houses, mortgages, and other expenses," Matt Berna, Intrepid Travel's president of the Americas, told Business Insider.

Group travel can be hit-or-miss with people. They can conjure an image of 40-plus tourists being led off a bus to an overcrowded attraction by their shouting tour guide.

But Berna said Intrepid Travel's focus on small group experiences is the opposite. The average Intrepid Travel group has 10 people.

"It allows us to travel like locals," Berna said. "We eat in small local restaurants. We stay in family-owned hotels. We typically avoid mass market tourism, hotels, or experiences."

It also allows people to form new bonds in a tight-knit setting, which young travelers crave, after the COVID-19 pandemic.

"Camaraderie in a group is so special because you make great friendships and share laughs and stories," Berna said.

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Berna said these unique experiences are popular with 18 to 29-year-olds — Intrepid Travel's core audience. Experiences are designed with young travelers in mind, offering more free time to explore on their own and more active outings.

Berna said Intrepid Travel began receiving requests from people in their 30s looking for adventures off the beaten path. Millennials traditionally valued experience-driven opportunities , and that desire hasn't waned with time.

"It became clear that millennials are aging, but the style they want to travel is immersive," Berna said. "If anything, they resonated more with Gen Z than the generations above them."

American Express Travel's 2023 Global Travel Trends Report found nearly 80% of millennials and Gen Zers respondents said they want to "partake in a day in the life of locals in the destination they are visiting," pointing toward activities like visiting local cultural sites and "hole-in-the-wall" attractions.

Airbnb, owned by millennial billionaire Brian Chesky , reported in 2020 that it also found that "immersive encounters" were becoming more popular with this generation, with interest up 102% year-to-year.

Older generations, Berna said, book vacations based on destination. Older travelers tend to plan vacations around conventional tourist spots — think the Eiffel Tower in Paris — because it's popular.

However, younger travelers don't have the same sense of FOMO — or "the fear of missing out" — that their parents do. Instead, they book vacations by interest.

At Intrepid Travel, that includes cycling enthusiasts traveling to Vietnam to peddle through the local sites. Experiences based on camping, festivals, and food are also options travelers can explore.

"They want to be a trendsetter going to the next cool place," Berna said. "It will be something new you can share with your friends, so you get the bragging rights. It's a bit more adventurous instead of following the crowd."

After conducting consumer research among its more than 300,000 travelers, Intrepid Travel formally expanded the young trip age range to 35 in February.

"Intrepid identified an opportunity to better cater for an expanded age range after experiencing a rise in inquiries from travelers in their early 30s wanting to join Intrepid's young adult trips," a press release said. "The company conducted extensive consumer research which showed that most travelers aged 18 to 35 prefer to travel with those of a similar age."

As for where travelers are going, Berna said South America has emerged as a top contender, with Peru gaining traction. The country closed its tourist attractions amid political unrest from late 2022 to early 2023, but they reopened in February 2023, according to Travel Weekly .

Another top spot is South Korea, which Berna said is typically more affordable than Japan. Intrepid Travel said they saw 172% increase globally in bookings to South Korea from 2022 to 2023.

"People want to go away and have these stories. They've settled back post-pandemic into feeling life, wanting to travel again, and seeking connection," Berna said. "Not just with other travelers in groups but with destinations."

Watch: Marriott International's Tina Edmundson tells Insider that the travel mindset has changed since the pandemic

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Rusmania • Deep into Russia

Out of the Centre

Savvino-storozhevsky monastery and museum.

Zvenigorod's most famous sight is the Savvino-Storozhevsky Monastery, which was founded in 1398 by the monk Savva from the Troitse-Sergieva Lavra, at the invitation and with the support of Prince Yury Dmitrievich of Zvenigorod. Savva was later canonised as St Sabbas (Savva) of Storozhev. The monastery late flourished under the reign of Tsar Alexis, who chose the monastery as his family church and often went on pilgrimage there and made lots of donations to it. Most of the monastery’s buildings date from this time. The monastery is heavily fortified with thick walls and six towers, the most impressive of which is the Krasny Tower which also serves as the eastern entrance. The monastery was closed in 1918 and only reopened in 1995. In 1998 Patriarch Alexius II took part in a service to return the relics of St Sabbas to the monastery. Today the monastery has the status of a stauropegic monastery, which is second in status to a lavra. In addition to being a working monastery, it also holds the Zvenigorod Historical, Architectural and Art Museum.

Belfry and Neighbouring Churches

Located near the main entrance is the monastery's belfry which is perhaps the calling card of the monastery due to its uniqueness. It was built in the 1650s and the St Sergius of Radonezh’s Church was opened on the middle tier in the mid-17th century, although it was originally dedicated to the Trinity. The belfry's 35-tonne Great Bladgovestny Bell fell in 1941 and was only restored and returned in 2003. Attached to the belfry is a large refectory and the Transfiguration Church, both of which were built on the orders of Tsar Alexis in the 1650s.  

To the left of the belfry is another, smaller, refectory which is attached to the Trinity Gate-Church, which was also constructed in the 1650s on the orders of Tsar Alexis who made it his own family church. The church is elaborately decorated with colourful trims and underneath the archway is a beautiful 19th century fresco.

Nativity of Virgin Mary Cathedral

The Nativity of Virgin Mary Cathedral is the oldest building in the monastery and among the oldest buildings in the Moscow Region. It was built between 1404 and 1405 during the lifetime of St Sabbas and using the funds of Prince Yury of Zvenigorod. The white-stone cathedral is a standard four-pillar design with a single golden dome. After the death of St Sabbas he was interred in the cathedral and a new altar dedicated to him was added.

Under the reign of Tsar Alexis the cathedral was decorated with frescoes by Stepan Ryazanets, some of which remain today. Tsar Alexis also presented the cathedral with a five-tier iconostasis, the top row of icons have been preserved.

Tsaritsa's Chambers

The Nativity of Virgin Mary Cathedral is located between the Tsaritsa's Chambers of the left and the Palace of Tsar Alexis on the right. The Tsaritsa's Chambers were built in the mid-17th century for the wife of Tsar Alexey - Tsaritsa Maria Ilinichna Miloskavskaya. The design of the building is influenced by the ancient Russian architectural style. Is prettier than the Tsar's chambers opposite, being red in colour with elaborately decorated window frames and entrance.

At present the Tsaritsa's Chambers houses the Zvenigorod Historical, Architectural and Art Museum. Among its displays is an accurate recreation of the interior of a noble lady's chambers including furniture, decorations and a decorated tiled oven, and an exhibition on the history of Zvenigorod and the monastery.

Palace of Tsar Alexis

The Palace of Tsar Alexis was built in the 1650s and is now one of the best surviving examples of non-religious architecture of that era. It was built especially for Tsar Alexis who often visited the monastery on religious pilgrimages. Its most striking feature is its pretty row of nine chimney spouts which resemble towers.

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Donald Trump is convicted of a felony. Here's how that affects the 2024 presidential race

Having been convicted of 34 felonies, Donald Trump cannot own a gun, hold public office or even vote in many states

NEW YORK -- Having been convicted of 34 felonies, Donald Trump cannot own a gun, hold public office or even vote in many states.

But in 158 days, voters across America will decide whether he will return to the White House to serve another four years as the nation's president.

Trump's conviction in his New York hush money trial on Thursday is a stunning development in an already unorthodox presidential election with profound implications for the justice system and perhaps U.S. democracy itself.

But in a deeply divided America, it's unclear whether Trump's status as someone with a felony conviction will have any impact at all on the 2024 election. Trump remains in a competitive position against President Joe Biden this fall, even as the Republican former president now faces the prospect of a prison sentence in the run-up to the November election.

In the short term at least, there were immediate signs that the unanimous guilty verdict was helping to unify the Republican Party’s disparate factions as GOP officials in Congress and in state capitals across the country rallied behind their presumptive presidential nominee, while his campaign expected to benefit from a flood of new fundraising dollars.

Standing outside the courtroom, Trump described the verdict as the result of a “rigged, disgraceful trial.”

“The real verdict is going to be Nov. 5 by the people," Trump said, referring to Election Day. “This is long from over.”

The immediate reaction from elected Democrats was muted by comparison, although the Biden campaign issued a fundraising appeal within minutes of the verdict suggesting that the fundamentals of the election had not changed.

“We're THRILLED that justice has finally been served,” the campaign wrote. “But this convicted criminal can STILL win back the presidency this fall without a huge surge in Democratic support.”

There has been some polling conducted on the impact of a guilty verdict, although such hypothetical scenarios are notoriously difficult to predict.

A recent ABC News/Ipsos poll found that only 4% of Trump’s supporters said they would withdraw their support if he’s convicted of a felony, though an additional 16% said they would reconsider it.

On the eve of the verdict, the Trump campaign released a memo from its polling team suggesting that the impact of the trial is “already baked into the race in target states.”

Trump campaign advisers argued the case would help them motivate their core supporters. So many donations came into WinRed, the platform the campaign uses for fundraising, that it crashed. Aides quickly worked to set up a backup platform to collect money pouring in.

Trump headed Thursday night to a fundraising event scheduled before the verdict, according to a person familiar with his plans who was not authorized to speak publicly.

His two most senior campaign advisers, Susie Wiles and Chris LaCivita, were not with him in New York, but in Palm Beach, Florida, where the campaign is headquartered.

And while it may take days or weeks to know for sure, Trump's critics in both parties generally agreed that there may not be much political fallout, although some were hopeful that the convictions would have at least a marginal impact in what will likely be a close election.

Sarah Longwell, founder of Republican Voters Against Trump, who conducts regular focus groups, suggested the guilty verdict may help Biden on the margins by pushing so-called “double haters” — a term used to describe voters who dislike Trump and Biden — away from Trump.

But more than anything, she suggested that voters simply haven't been following the trial very closely.

“The best thing about the trial ending is that it ended," Longwell said, describing the courtroom proceeding as a distraction from more serious issues in the campaign. “There will now be an opportunity to focus the narrative on who Trump is and what a second Trump term would look like.”

Republican pollster Neil Newhouse predicted that the trial may ultimately have little impact in a lightning-fast news environment with several months before early polls open.

“Voters have short memories and even shorter attention spans,” Newhouse said. “Just as the former president’s two impeachments have done little to dim Trump’s support, this guilty verdict may be overshadowed in three weeks by the first presidential debate.”

The judge set sentencing for July 11, just four days before the scheduled start of the Republican National Convention in Milwaukee.

Each of the falsifying business records charges carries up to four years behind bars, though prosecutors have not said whether they intend to seek imprisonment. Nor is it clear whether the judge — who earlier in the trial warned of jail time for gag order violations — would impose that punishment even if asked.

Trump will be able to vote in Florida, where he established residency in 2019, if he is not in prison on Election Day.

And imprisonment would not bar Trump from continuing his pursuit of the White House.

Trump’s daughter-in-law Lara Trump, who was with the former president in court this week and also serves as co-chair of the Republican National Committee, said in a Fox News Channel interview before the verdict that Trump would still try to campaign for the presidency if convicted.

If Trump is given a sentence of home confinement, she said, “We will have him doing virtual rallies and campaign events if that is the case. And we’ll have to play the hand that we’re dealt."

There are no campaign rallies on the calendar for now, though Trump is expected to hold fundraisers next week.

Biden himself has yet to weigh in.

He was spending the night at his family’s beach house in Rehoboth Beach, Delaware, after marking the anniversary of his son Beau’s death earlier in the day at church.

Texas voter Steven Guarner, a 24-year-old nurse, said he’s undecided on who he'll vote for in the upcoming election.

Guarner, an independent, said the verdict will be a deciding factor for him once he studies the details of the trial. He didn't think it would sway the many voters who are already decided on the Biden-Trump rematch, however.

“I think his base is the type that might not care much or might agree with him about the court system,” Guarner said of Trump.

Indeed, Republican officials from Florida to Wisconsin to Arkansas and Illinois condemned the verdict as a miscarriage of justice by what they described as a politically motivated prosecutor and blue-state jury.

Brian Schimming, chairman of the Republican Party of Wisconsin’s executive committee, called the case against Trump a “sham” and a “national embarrassment.”

“There was no justice in New York today,” Schimming charged.

And Michael Perez Ruiz, a 47-year-old who was ordering food shortly after the verdict at Miami's Versailles restaurant, an icon of the city's GOP-leaning Cuban American community, said he would continue to stand by Trump.

“I would vote for him 20 times,” Perez Ruiz said.

AP writers Emily Swanson and Zeke Miller in Washington; Jill Colvin and Michelle L. Price in New York; Todd Richmond in Madison, Wisconsin; Adriana Gomez Licon in Miami; and Valerie Gonzalez in McAllen, Texas, contributed.

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