If you’re looking for a festive dessert that’s both impressive and absolutely delicious, you’re in for a treat. This Chocolate Yule Log Cake Recipe is one I’ve made countless times during the holidays—and trust me, it never fails to wow everyone at the table! Soft, spongy chocolate cake rolled with creamy whipped filling, covered in rich chocolate ganache, and finished with a rustic “log” look. If you’ve ever been intimidated by yule logs before, stick with me—I’m about to share all the tips I’ve learned to make this a joyful and stress-free experience for you.

🤍

Why You’ll Love This Recipe

Light and Fluffy Cake: Thanks to the whipped egg whites, this cake has the perfect airy texture.
Decadent Ganache Frosting: The chocolate coating melts in your mouth and beautifully contrasts the light filling.
Impressive Yet Manageable: I discovered this recipe balances elegance with ease—it looks stunning, even if you’re not a pro baker.
Customizable Flavors and Decorations: You can personalize it with different fillings and garnish to match your holiday vibe.

A single slice of chocolate roll cake sits on a white plate, featuring three visible layers of soft dark brown chocolate sponge cake tightly wrapped around two thick layers of smooth white cream filling, forming a spiral pattern. The outer edge has a darker chocolate frosting that appears rich and slightly textured. The plate also holds two red sugared cranberries and a few sprigs of fresh green rosemary placed to the right side, adding color contrast. A silver fork lies diagonally across the plate’s bottom edge. The background is a white marbled surface with an exposed piece of wood and additional sugared cranberries in the upper part of the image. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate log cake, holiday Yule log dessert, easy chocolate Yule log, Christmas cake log

Ingredients You’ll Need

The ingredients for this Chocolate Yule Log Cake Recipe come together with familiar pantry staples and quality chocolate, which makes all the difference. I always recommend choosing a good-quality bittersweet chocolate for the ganache—that richness really shines through and balances the sweetness perfectly.

Flat lay of four whole uncracked brown eggs, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of cake flour, a small white ceramic bowl of unsweetened cocoa powder, a small white ceramic bowl of baking powder, a small white ceramic bowl of espresso powder, a small white ceramic bowl of salt, a small white ceramic bowl with chopped bittersweet dark chocolate, a small white ceramic bowl with an unsalted butter pat, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of heavy cream, a small white ceramic bowl of powdered sugar, fresh sprigs of rosemary, and fresh cranberries placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Yule Log Cake, festive chocolate log cake, holiday Yule log dessert, easy chocolate Yule log, Christmas cake log

Eggs: Make sure to separate them while they’re at room temperature for the best volume when whipping.
Granulated Sugar: Fine granulated sugar works great in the batter and helps create that tender crumb.
Vanilla Extract: Adds warmth and enhances all the chocolate flavors.
Cake Flour: This keeps the cake light and soft—don’t substitute with all-purpose flour unless you adjust other ingredients.
Cocoa Powder: Unsweetened and good quality will make your chocolate flavor pop.
Baking Powder: Just a small amount to give a gentle lift without over-rising.
Espresso Powder: Optional but highly recommended—it deepens the chocolate flavor without tasting like coffee.
Salt: A pinch balances the sweetness and really sharpens the chocolate taste.
Bittersweet or Dark Chocolate: For the ganache, choose something with at least 60% cocoa for rich flavor.
Unsalted Butter: Adds silkiness to the ganache without overpowering flavors.
Heavy Cream: Used both in the ganache and whipped filling for luscious creaminess.
Powdered Sugar (Confectioners’ Sugar): Sweetens the whipped cream gently without grittiness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Chocolate Yule Log Cake Recipe is such a blank canvas—you can easily tweak fillings or garnishes to fit your taste, season, or dietary preferences.

Fruit-Infused Filling: Sometimes I swap half the whipped cream for mascarpone or fold in mashed raspberries for a tangy surprise.
Flavored Ganache: Adding a splash of orange liqueur or a sprinkle of cinnamon to the ganache adds a festive twist.
Gluten-Free Version: I’ve experimented with almond flour in the batter, but you’ll want to adjust liquids as it’s denser—worth trying for nut lovers!
Vegan Adaptation: Using aquafaba to replace egg whites plus coconut cream for the filling makes it possible, though the texture will differ slightly.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip Up the Egg Whites and Prepare Your Batter

Start by preheating your oven to 350°F and lining a 10″x15″ baking sheet with parchment paper. It really helps the cake release easily later. Whip your egg whites until soft peaks form—this is key for the lightness. Meanwhile, whisk the egg yolks and sugar until they’re pale yellow and fluffy; I find this step makes the batter smoother and richer. Mix your dry ingredients separately—that espresso powder is the secret weapon for an elevated chocolate flavor. Combine everything carefully: fold in your egg whites gently, so you don’t lose that precious air. Pour the batter onto your pan and spread evenly—gentle taps on the counter help even it out.

Step 2: Bake and Roll Your Cake

Bake for just 10-12 minutes—watch closely as overbaking dries it out. The cake should spring back when you gently press it. While it’s baking, sprinkle a clean kitchen towel with powdered sugar using a sifter to avoid clumps. As soon as the cake’s done, turn it onto the towel, peel off the parchment, and roll the cake up with the towel inside—this “steams” the cake and helps it keep its shape when rolled later. Let it cool completely, which can take 30-45 minutes depending on your kitchen.

Step 3: Make the Chocolate Ganache

While the cake cools, melt the chopped chocolate and butter with vanilla and a pinch of salt in a heatproof bowl. Heat your heavy cream gently just until bubbly edges appear—don’t boil it, or it can break the ganache. Pour the cream over the chocolate and let it sit for five minutes before stirring until smooth. Cooling the ganache slightly before spreading helps it thicken to the perfect frosting consistency.

Step 4: Whip the Cream Filling

In a clean bowl, whip up fresh heavy cream until soft peaks form. Sweeten with powdered sugar and vanilla, then whip until stiff peaks develop. This filling is what makes the roll so light and luxurious. If you prefer, you can fold in a bit of cream cheese or mascarpone for a tangier version.

Step 5: Assemble and Decorate

Unroll the cooled cake carefully and spread an even layer of your whipped cream filling, keeping about half an inch from the edges. Re-roll gently but snugly to avoid cracking. Place the roll seam side down on a platter. For an extra touch, slice off one end at an angle and attach it to the side as a “branch”—this is optional but looks super cute! Cover the entire cake with your ganache using a spatula. To imitate tree bark, I like dragging a fork along the frosting lengthwise and swirling the cut branch end with the tines. Finish with fresh cranberries and rosemary sprigs, dusted with powdered sugar for that magical snowy effect.

👨‍🍳

Pro Tips for Making Chocolate Yule Log Cake Recipe

Don’t Skip the Towel Roll: Rolling the cake while warm with the towel prevents cracks later—trust me, it saved my cake many times.
Gentle Folding is Crucial: When folding in egg whites, take your time to avoid deflating the batter or your cake texture will suffer.
Ganache Consistency Matters: Let your ganache cool but stay spreadable—too hot and it melts your whipped cream filling, too cold and it’s hard to spread smoothly.
Seal with Toothpicks: When covering the cake with plastic wrap for storage, poke a few toothpicks to keep the wrap from sticking to the ganache’s surface.

How to Serve Chocolate Yule Log Cake Recipe

The image shows a Yule log cake with two main parts joined together in a V shape on a white marbled surface. The outside of the cake is covered in thick dark brown chocolate with wavy lines to look like tree bark. Inside, you can see one layer of chocolate sponge cake rolled with white cream in a spiral. The top is decorated with bright red cranberries dusted with white powdered sugar and a few sprigs of green rosemary, adding color. The cake rests on a crumpled piece of white paper, which is on a round wooden board with bark edges. The background is blurry with large yellow and white light circles. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate log cake, holiday Yule log dessert, easy chocolate Yule log, Christmas cake log

Garnishes

I adore topping this yule log with fresh cranberries and sprigs of rosemary—it adds a vibrant, festive pop of color and an herbal aroma that pairs beautifully with the chocolate. Dusting lightly with powdered sugar creates a snowy finish that’s just magical for the holidays. Sometimes I also sprinkle on edible gold dust for a sparkly effect when entertaining.

Side Dishes

This cake is rich enough to be a showstopper dessert on its own, but if you’re serving a full holiday meal, pairing it with a simple berry compote or a scoop of vanilla bean ice cream always gets rave reviews from guests. A cup of strong coffee or a glass of dessert wine also complements the deep chocolate flavors beautifully.

Creative Ways to Present

For a festive twist, I’ve tried slicing the yule log into individual portions and plating them with drizzles of salted caramel and a few candied nuts. Another time, I dusted the whole cake with cocoa powder in a stencil pattern for a snowflake design. Wrapping a ribbon around the finished log turns it into a gorgeous edible “gift” that’s perfect for holiday parties.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your masterpiece, wrap the cake loosely in plastic wrap to protect the ganache from drying out—but don’t press wrap directly onto the frosting, or it sticks. I use toothpicks stuck into the cake in a few spots so the wrap stays suspended. Stored in the fridge, leftovers stay fresh and moist for up to 3 days. You’ll still get that soft crumb and creamy filling every time.

Freezing

Freezing this yule log after frosting is doable, but I strongly recommend freezing it uncovered on a baking sheet first so the ganache sets firm—about an hour at least. Then wrap it well with plastic wrap and place it in an airtight container or freezer bag. I’ve found it freezes beautifully this way for up to 3 months, which is perfect if you want to prepare well in advance.

Reheating

To thaw, transfer the cake from freezer to fridge and let it slowly defrost overnight (at least). When you’re ready to serve, take it out and let it come to room temperature while still covered—this helps avoid condensation on the ganache, keeping your cake looking gorgeous and not soggy.

FAQs

Can I make the cake ahead of time?

Absolutely! The cake can be baked a day or two in advance and kept wrapped at room temperature if your kitchen isn’t too warm. I recommend assembling and frosting your log no more than a day ahead for the freshest texture.
What if my cake cracks when rolling?

If your cake cracks, don’t panic! You can patch it with some of the whipped cream filling while assembling, or when frosting with ganache, the decorative “bark” texture can easily hide minor cracks. Rolling the cake warm with a sugared towel helps prevent cracks in the first place.
Can I use frosting instead of ganache?

You can, but I really recommend ganache for its smooth finish and authentic yule log feel. Buttercream tends to be heavier and can overpower the delicate cake and whipped filling.
Is espresso powder necessary in the cake?

Espresso powder isn’t required, but it intensifies the chocolate flavor without adding coffee taste. It’s a small step that really elevates the cake if you have it on hand.

Final Thoughts

There’s something so satisfying about making a Chocolate Yule Log Cake Recipe from scratch—it feels like a labor of love that you get to share with friends and family. I still remember the first time I nailed the perfect roll without cracking, and how proud (and relieved!) I felt. This cake is both a conversation starter and a comforting slice of holiday tradition. If you’re on the fence about trying a yule log, take the plunge with this recipe—you’ll be amazed at how rewarding and fun it is. Plus, your kitchen will smell like heaven the whole time. Happy baking!