Name: Chocolate Yule Log Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 3 tablespoons all-purpose flour; 1 tablespoon cornstarch; 3 tablespoons cocoa powder; ⅛ teaspoon salt; 5 eggs, at room temperature and separated; ½ cup granulated sugar, divided; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 tablespoon confectioners’ sugar; ½ teaspoon vanilla extract; 4 ounces semi-sweet chocolate, chopped; ½ cup heavy cream

If you’ve ever wanted to wow your friends and family with a showstopping dessert this holiday season, this Chocolate Yule Log Cake Recipe is your golden ticket. I absolutely love how this cake looks festive yet feels surprisingly light and airy, which makes it a total crowd-pleaser. Plus, the combination of fluffy chocolate sponge, creamy whipped filling, and rich chocolate ganache topping is just irresistible. Trust me, once you try this recipe, it’ll become a holiday tradition in your kitchen too!

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Why You’ll Love This Recipe

Light and Fluffy Cake: The chocolate sponge is soft and airy, never dense or heavy like some yule logs can be.
Decadent but Balanced: With whipped cream inside and whipped ganache outside, it’s rich without being overwhelming.
Impressive Presentation: When you cut into it and reveal the swirl, you’ll feel like a dessert wizard.
Perfect for Holidays: This classic bûche de Noël brings traditional festive charm with a chocolate twist.

The image shows a chocolate roll cake with three visible layers. The outer layer is dark brown chocolate frosting with textured ridges creating a bark-like look. Inside, the cake has alternating spiral layers of dark brown chocolate sponge and thick, smooth white cream. The cake rests on a round wooden board with natural bark edges, placed on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate roulade, holiday dessert idea, Christmas cake, easy Yule log recipe

Ingredients You’ll Need

The magic of this Chocolate Yule Log Cake Recipe lies in its simple, high-quality ingredients that blend together beautifully. Grab the best cocoa powder and good-quality chocolate you can find — it really makes a difference in flavor.

Flat lay of a small mound of all-purpose flour, a small mound of cornstarch, a small pile of rich cocoa powder, a pinch of fine salt, five whole brown eggs with clean shells, a small heap of granulated sugar, a small heap of confectioners' sugar, a small white ceramic bowl filled with vanilla extract, a small white ceramic bowl of heavy cream, a pile of roughly chopped semi-sweet chocolate chunks, all arranged in perfect symmetry 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 roulade, holiday dessert idea, Christmas cake, easy Yule log recipe

All-purpose flour: Provides the structure for the sponge; sift it well to keep the cake light.
Cornstarch: Helps keep the sponge tender and delicate—don’t skip it!
Cocoa powder: Use unsweetened and good quality for rich chocolate flavor.
Salt: Just a pinch to balance out the sweetness and enhance flavors.
Eggs (separated, room temperature): Essential for that airy texture; room temp eggs whip up better.
Granulated sugar: Divided to beat into yolks and whites—this step is key for volume.
Vanilla extract: Adds depth and warmth to the cake and whipped cream.
Heavy cream: For both the whipped cream filling and the ganache topping, so opt for full-fat.
Confectioners’ sugar: Sweetens the whipped cream and dusts the cake for rolling.
Semi-sweet chocolate: Good quality chopped for the ganache; melting smoothly is crucial.

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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

One of the best things about this Chocolate Yule Log Cake Recipe is how easy it is to make your own. I’ve tweaked it a few times depending on the occasion, and each time the results were just as delightful. Don’t hesitate to play around with the flavors to suit your taste or dietary needs!

Fruit & Nut Twist: I love to add a layer of raspberry jam under the whipped cream for a pop of tartness, or sprinkle chopped toasted hazelnuts inside for crunch.
Chocolate Variations: Swap the semi-sweet chocolate ganache for dark or milk chocolate depending on your preference; white chocolate makes for a pretty, festive contrast too!
Dairy-Free Option: Use coconut cream and dairy-free chocolate to make a vegan-friendly version that’s equally decadent.
Spiced Flavors: Adding a teaspoon of cinnamon or a dash of espresso powder to the cake batter really elevates the depth — I discovered this trick last holiday season and it’s a game changer!

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prepare the Chocolate Sponge Cake Batter

Start by preheating your oven to 400°F and prepping a half sheet baking pan with nonstick spray and parchment paper—don’t forget to spray the parchment too! In a bowl, whisk together your dry ingredients: flour, cornstarch, cocoa powder, and salt. Next, beat the egg yolks with most of the sugar and vanilla until the mixture is pale and fluffy—this step took me a few tries to get just the right texture. Then, sift half the dry ingredients into the yolk mix and gently fold in. Repeat with the remaining dry ingredients. Now it’s time for the whites: beat them until soft peaks form, add the rest of the sugar, and continue beating until stiff peaks appear. Carefully fold the whites into the batter, taking care not to deflate all that precious air you’ve worked for—this is what gives the sponge its delicate lift!

Step 2: Bake and Roll the Sponge

Pour the batter into your prepared pan and smooth it evenly with a small spatula. Bake for 8-10 minutes—keep a close eye, because overbaking means a dry, cracking cake, and that’s the last thing you want. The cake should spring back slightly when poked. When it’s out, let it rest briefly, then loosen the edges with a spatula. Here’s a little shortcut I learned: dust the top with confectioners’ sugar before flipping the cake onto a clean kitchen towel, then remove the parchment and dust the other side too—this prevents sticking later. Slowly roll the cake with the towel from the narrow end; it might feel warm and delicate, so take your time! Let it cool rolled up so it holds the spiral shape perfectly.

Step 3: Make the Whipped Cream Filling

While the cake cools, whip the heavy cream with confectioners’ sugar and vanilla until medium peaks form. I usually stop just before stiff peaks to keep it spreadably soft. Chill this until you’re ready to use it so it stays firm.

Step 4: Filling and Rolling the Cake

Unroll your cooled cake gently—don’t rush because it might crack if you’re too rough. Spread the whipped cream evenly across the cake, leaving about an inch on the edges open to make rolling easier. Roll it up again, this time without the towel. Wrap it tightly in plastic and chill for at least an hour, or overnight if you can plan ahead.

Step 5: Prepare and Whip the Chocolate Ganache

Chop the semi-sweet chocolate and place it in a bowl. Heat the heavy cream just until it simmers, not boiling, then pour it over the chocolate. Let it sit for 5 minutes, then stir slowly until smooth. Chill in the fridge until thick but still soft—this took around 20 minutes for me. Use a mixer to whip the ganache until fluffy and spreadable, which brings a heavenly light texture to the outside of the cake.

Step 6: Assemble and Decorate Your Chocolate Yule Log Cake

Remove the cake from the fridge and unwrap carefully. Trim a half inch off each edge to tidy it up, and if you like, cut a 4-inch diagonal slice from one end to mimic a tree branch – this little detail always makes my family smile. Spread the whipped ganache over the entire cake with a spatula, then use a fork to create wood grain lines to mimic tree bark. If you want to get fancy, add some powdered sugar “snow” or fresh holly for a festive touch!

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Pro Tips for Making Chocolate Yule Log Cake Recipe

Don’t Overbake the Sponge: The cake is thin, so watch it carefully—overbaking leads to cracking when rolled.
Use Room Temperature Eggs: They whip up better, creating a lighter sponge texture.
Roll While Warm: Rolling the sponge while still warm prevents cracks and helps it hold the shape.
Chill Before Frosting: Refrigerate the rolled cake to firm up, making the ganache application much easier.

How to Serve Chocolate Yule Log Cake Recipe

The image shows a slice of chocolate roll cake with a spiral of white cream in the middle, placed on a round black plate. The cake has two layers: a dark brown chocolate sponge forming the outer and inner swirl, and smooth white cream filling in between. The plate rests on a white marbled surface, next to a red cloth with white geometric and reindeer patterns. Part of a second black plate with another slice of cake is visible in the top right corner. Nearby, there are two metallic gold and bronze utensils lying on the surface. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate roulade, holiday dessert idea, Christmas cake, easy Yule log recipe

Garnishes

I usually go for a dusting of powdered sugar for a snowy effect and some fresh cranberries or mint sprigs to brighten up the rustic look. Sometimes a sprinkle of edible gold stars becomes a hit with the kids—they feel like magic. I’ve also tried small meringue mushrooms for an adorable woodland touch that gets everyone smiling before the first bite.

Side Dishes

This rich chocolate cake pairs perfectly with a dollop of vanilla bean ice cream or a cup of strong, freshly brewed coffee. I’ve also served it alongside fresh berries or a tangy raspberry coulis to cut through the richness, adding a lovely balance to each bite.

Creative Ways to Present

For Christmas parties, I like to place the yule log on a rustic wooden board sprinkled with cocoa powder “dirt” and tiny pine cones or cinnamon sticks around it for a woodland vibe. Another fun idea is serving smaller rolled slices individually plated with a drizzle of caramel or berry sauce—so elegant and festive! Last year, I even wrapped it in a little festive parchment and tied it with twine for take-home slices, which everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually store my leftover yule log wrapped loosely in plastic cling wrap in the fridge, where it keeps well for up to 3 days. Just be sure to take it out a little before serving so the whipped ganache softens slightly and tastes fresh again.

Freezing

Freezing this cake works like a charm if you want to prepare it in advance! After rolling and wrapping it tight in plastic and foil, I freeze it on a parchment-lined tray for a couple hours, then store it in an airtight container or bag. When you’re ready to serve, thaw overnight in the refrigerator. The texture holds up beautifully, almost like freshly made.

Reheating

This cake is best served cold or at room temperature, so reheating isn’t really necessary—and reheating can compromise the delicate sponge. Instead, I let it sit out for about 30 minutes after taking from the fridge to bring it to the perfect softness.

FAQs

Can I make the Chocolate Yule Log Cake Recipe ahead of time?

Absolutely! This cake actually benefits from some resting time. You can bake and assemble it a day ahead, refrigerate overnight, and even freeze it for longer storage. Just make sure to wrap it tightly to preserve moisture and freshness.
What’s the secret to rolling the cake without cracking?

The key is rolling the sponge while it’s still warm and pliable, using the kitchen towel sprinkled with powdered sugar to prevent sticking. Also, be gentle and don’t rush—this prevents cracks and keeps the layers intact when you fill it later.
Can I use store-bought whipped cream or frosting?

While you can use store-bought whipped cream in a pinch, fresh homemade whipped cream really makes this Chocolate Yule Log Cake Recipe shine. The texture and flavor are creamier and lighter, which balances the rich cake perfectly.
How do I prevent the cake from sticking to the parchment paper?

Spraying the parchment with nonstick spray is a must. Also, dusting powdered sugar on one side before flipping the cake onto the towel helps prevent sticking as you roll and unroll the sponge.
What’s the best chocolate to use for the ganache?

Semi-sweet chocolate is perfect for achieving that lovely balance of sweet and rich flavor. Choose good quality chocolate you enjoy eating on its own—it makes a big difference in the ganache.

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart—it’s the dessert that turned me from a dessert skeptic into someone who loves baking at the holidays. The joy on my family’s faces when I bring out this beautiful cake is priceless, and I know you’ll enjoy the same. Give it a try, take your time rolling that cake, and don’t hesitate to add your own twists. You’re going to nail it, and it might just become your new favorite holiday tradition!