Chocolate Yule Log Cake Recipe

I’m so excited to share this delightful Chocolate Yule Log Cake Recipe with you! If you’ve ever wanted to impress your friends and family with a dessert that’s both stunning and delicious, this recipe is your golden ticket. It’s rich, chocolatey, and light as a cloud all at once—a true holiday showstopper that’s easier to make than you might think. Let me walk you through every step so you can create this beautiful cake right in your own kitchen.

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Ingredients You’ll Need

The ingredients for this Chocolate Yule Log Cake Recipe come together beautifully to create a perfect balance of flavors and textures—nothing too complicated, but all classic staples. I found that using good-quality cocoa powder really makes a difference, so keep an eye out for that when you shop.

• Eggs: Separating yolks and whites helps achieve a light sponge texture that’s easy to roll.
• Granulated sugar: Divided for whipping egg whites and yolks to perfection.
• All-purpose flour: Provides structure without weighing down the cake.
• Cocoa powder: Use unsweetened for the richest chocolate notes.
• Baking powder: Adds just a touch of lift to the sponge.
• Salt: Enhances all the chocolate flavors beautifully.
• Vanilla extract: A classic flavor booster in both cake and filling.
• Heavy cream: Whipped for a luscious filling that’s light and dreamy.
• Powdered sugar: Sweetens both the filling and buttercream smoothly without graininess.
• Unsalted butter: Softened for the smoothest, fluffiest chocolate buttercream.
• Milk or cream: Just a bit to loosen the buttercream for easy spreading.
• Optional decorations: Fresh cranberries, edible mushrooms, rosemary sprigs—these add such a festive, rustic flair!

Variations

I like to mix things up with this Chocolate Yule Log Cake Recipe depending on the occasion or what I have on hand. Don’t be afraid to personalize it—you’ll find that small tweaks make it even more fun to make and eat!

• Nutty Twist: Add a sprinkle of toasted hazelnuts inside the filling for a lovely crunch—my family goes crazy for this variation.
• Fruit Filling: Swapping the whipped cream for a layer of raspberry jam or fresh berries gives it a bright pop that balances the chocolate perfectly.
• Dairy-Free Version: Use coconut cream and a dairy-free butter substitute to make it vegan-friendly without sacrificing richness.
• Spiced Flavor: I once tried a dash of cinnamon and a pinch of cayenne in the batter for a cozy twist that was surprisingly addictive!

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip Your Egg Whites to Perfection

Start by preheating your oven to 350°F (175°C) and lining your jelly roll pan with parchment paper. This setup ensures your cake bakes evenly and won’t stick. Then, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add half the sugar and continue beating until stiff peaks—you want a glossy, stable meringue here. This step is key for that light-as-air texture!

Step 2: Mix Your Yolks and Dry Ingredients Gently

In a separate bowl, beat the egg yolks with the remaining sugar until they turn pale and thick—this adds sweetness and body. Stir in vanilla extract for that classic flavor. Next, sift together the flour, cocoa powder, baking powder, and salt, then carefully fold this dry mix into the yolks to avoid lumps. Finally, gently fold in the whipped egg whites, taking care not to deflate the batter—you want to keep all that lovely air you just whipped in.

Step 3: Bake and Roll Quickly

Spread the batter evenly in your prepared pan, smoothing the top. Pop it in the oven for about 10–12 minutes—watch closely! The cake is done when it springs back to the touch. Here’s what I learned: don’t overbake or your cake won’t roll well. As soon as it’s out, roll the warm cake right away in a clean kitchen towel dusted with powdered sugar. This trick stops the cake from cracking later and makes rolling it with the filling a breeze.

Step 4: Make the Silky Filling

While the cake cools completely, whip your chilled heavy cream with powdered sugar and vanilla until it holds stiff peaks. This filling is light but rich—a perfect contrast to the chocolate sponge. Once the cake is cool, carefully unroll it and spread the whipped cream evenly, leaving a small border so none squirts out when you roll it back up.

Step 5: Roll and Chill for Best Results

Roll the cake tightly from the short end and wrap it in plastic wrap. Pop it in the fridge for an hour so it sets—it really helps the filling hold its place when you frost and decorate.

Step 6: Whip Up the Chocolate Buttercream

Beat softened butter with powdered sugar, cocoa powder, milk (or cream), and vanilla extract until fluffy and smooth. The texture should be just right for spreading—rich but not too stiff. This buttercream is the star for your Yule Log’s “bark” exterior.

Step 7: Frost and Create Your Yule Log

Unwrap your chilled cake and place it on a pretty serving platter or rustic wooden board. Use a spatula to cover the roll completely with the chocolate buttercream. Then, take a fork and gently drag it across the frosting to create textured lines that look just like tree bark. This technique is so fun and really brings your Yule Log to life!

Step 8: Add the Finishing Touches

Decorate with fresh cranberries, edible mushrooms (or meringue mushrooms if you’re feeling crafty), and a few sprigs of rosemary or evergreen for that woodland feel. I always sprinkle a dusting of powdered sugar last to mimic freshly fallen snow—it’s those little details that make it magical.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I love using fresh cranberries and rosemary sprigs for their vibrant colors and seasonal feel—they add a pop of brightness and that cozy holiday vibe. Sometimes, I get fancy and add little meringue mushrooms for that realistic forest log look; it’s surprisingly simple once you get the hang of it!

Side Dishes

Pair this Chocolate Yule Log Cake Recipe with a warm cup of spiced mulled wine or rich hot chocolate to keep things festive. A simple bowl of mixed berries or citrus salad also complements the chocolate nicely and balances the richness.

Creative Ways to Present

Presenting your Yule Log on a rustic wooden board instantly amps up the charm. For holidays, I sometimes nestle it amongst pine cones and fairy lights on the table for a magical centerpiece. You can even slice it into individual “logs” and serve on mini plates for a fancy party vibe!

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge. This helps keep the cake moist while preserving the texture of the buttercream. My family loves that it tastes even better the next day as the flavors mellow!

Freezing

Yes, you can freeze this cake! I wrap the whole frosted log tightly in plastic and then foil before freezing. When ready to serve, thaw it in the fridge overnight. The texture stays surprisingly good, and it’s a huge time-saver during busy holidays.

Reheating

Because this is a delicate cake, I don’t recommend warming it up. Instead, let it come to room temperature before serving so the buttercream softens just right. If refrigerated, taking it out 30 minutes ahead works perfectly.

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart—it’s the dessert I bring out when I really want to make an occasion memorable. I adore how the rich chocolate mingles with the light whipped cream, and how the textured buttercream turns a simple cake into a festive masterpiece. Trust me, once you try this recipe, you’ll be adding it to your holiday traditions too. So grab your apron and give it a go—you’re going to love every bite as much as I do!

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