There's something truly magical about the rich, chocolatey swirl and festive look of this **Chocolate Yule Log Cake Recipe**. It’s a classic holiday dessert that’s as fun to make as it is to eat—and it never fails to impress any crowd. I can’t wait to share with you my tips and tricks to nail this showstopper!

This image shows a chocolate log cake with a swirl of white cream inside. The cake is covered with a textured layer of dark chocolate frosting that looks like bark, with detailed grooves and lines for a wood effect. On top of the cake are small mushroom-shaped decorations that have white stems and light brown caps with a dusting of cocoa powder. Around the mushrooms are small red berries covered with sugar, along with green rosemary sprigs for decoration. The cake sits on a white marbled surface, and the full scene looks warm and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Yule Log Cake Recipe
Top Tip
How to Serve Chocolate Yule Log Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Yule Log Cake Recipe

Why You'll Love This Recipe

This Chocolate Yule Log Cake Recipe isn’t just another dessert; it’s a festive experience wrapped in moist chocolate sponge and decadent ganache. I’ve made it countless times for my family, and every bite brings smiles and compliments. Trust me, you’ll enjoy both the process and the indulgence.

Classic Yet Approachable: This recipe balances tradition with easy techniques, perfect even if you haven’t tackled a Yule log before.
Show-Stopping Presentation: The textured ganache and optional meringue mushrooms add that rustic, woodland charm everyone loves.
Customizable and Fun: From sugared cranberries to a luscious vanilla cream filling, there are plenty of ways to make it your own.
Perfect for Holidays and Gatherings: Whether Christmas, a winter party, or just a cozy night, this cake makes an elegant centerpiece.

A chocolate roll cake with a thick swirl of white cream inside shows a rich dark brown moist cake layer rolled tightly around the creamy center. The outside is covered with textured chocolate frosting that looks like tree bark, with lines and patterns creating a rough surface. On top and around the roll are small white mushroom-shaped decorations with light brown dusting, and red berries covered in frost, along with green rosemary sprigs adding a fresh look. The cake sits on a white plate with a faint brown rim, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chocolate Yule Log Cake Recipe plays a crucial role in creating that perfect blend of rich flavor and light texture. When shopping, aim for quality chocolate and fresh cream to elevate your cake.

Flat lay of four large whole uncracked brown eggs, two small mounds of granulated sugar, one small mound of powdered sugar, a small bunch of fresh green rosemary sprigs, a handful of bright red fresh cranberries, a small heap of natural unsweetened cocoa powder, a small pile of all-purpose flour, a small pile of finely chopped dark chocolate, two small white ceramic bowls each filled with heavy cream, one small white ceramic bowl holding vanilla extract, two large fresh egg whites in a simple white ceramic bowl, a small white ceramic bowl with cream of tartar, a small white ceramic bowl with dark chocolate melting wafers, and a small white ceramic bowl with water—all ingredients fresh and natural, perfectly arranged with balanced proportions and symmetry, 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

Eggs: They give the sponge structure and moisture; separating yolks and whites helps create a light but stable base.
Granulated Sugar: Adds sweetness and helps achieve the perfect meringue when beating egg whites.
Vanilla Extract: A classic flavor enhancer that brings warmth to the cake and filling.
All-Purpose Flour: Provides the necessary structure without weighing down the sponge.
Natural Unsweetened Cocoa Powder: For that deep chocolate flavor and rich color.
Salt: Balances the sweetness and intensifies chocolate notes.
Heavy Cream: Essential for the silky filling and smooth ganache.
Dark Chocolate: The heart of the ganache; look for good-quality chocolate with at least 60% cocoa.
Powdered Sugar: Perfect for a smooth cream filling and dusting on the cake towel for rolling.
Cream of Tartar: Stabilizes egg whites for those delicate meringue mushrooms.
Optional Sugared Cranberries & Rosemary: Add a burst of tangy sweetness and holiday freshness as beautiful garnishes.

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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.

Make It Your Way

I love experimenting with this Chocolate Yule Log Cake Recipe! Sometimes I swap the filling for a flavored mascarpone cream, or if I want a lighter finish, I cut down on sugar in the ganache. You should absolutely tweak it to suit your taste or occasion.

Variation: Last Christmas, I swapped fresh raspberries into the filling, which gave the cake a surprising but delightful fruity twist. You might enjoy trying white chocolate ganache for a lighter look, too.
Dietary Modification: For a dairy-free option, coconut cream works wonderfully in both filling and ganache—just adjust sweetness accordingly.
Seasonal Changes: Garnish with pomegranate arils or candied nuts if you want to switch up the festive theme.

Step-by-Step: How I Make Chocolate Yule Log Cake Recipe

Step 1: Prep the cake base – light, airy, and perfectly chocolatey

Start by separating your eggs; beat the yolks with half the sugar and vanilla until the mixture is pale and creamy—that fluffiness makes a big difference later. In a separate bowl, sift together your cocoa powder, flour, and salt to avoid lumps. Beat the egg whites until foamy, then gradually add the remaining sugar until shiny stiff peaks form. Gently fold the dry ingredients and then the egg whites into the yolk mixture in thirds—this keeps the batter light.

Pour the batter evenly into a prepared jelly roll pan lined with parchment, and bake quickly at 350°F (about 10-12 minutes). The key is to catch the cake just as it springs back—overbaking dries it out, and underbaking leaves it floppy.

Step 2: Roll it while warm to avoid cracks

Dust a clean kitchen towel with powdered sugar before flipping the cake out right after baking. Peel off the parchment paper carefully, then immediately roll the cake tightly in the towel from the short edge. This step is my secret for a soft roll without breaks, and letting it cool rolled helps it “remember” its shape.

Step 3: Whip up the filling and ganache – silky, smooth, and luscious

For the cream filling, whisk together heavy cream, powdered sugar, and vanilla until stiff peaks form. This light filling perfectly balances the rich sponge. For ganache, heat cream until steaming (watch it carefully!) and pour over chopped dark chocolate. Let it sit a minute, then stir slowly to melt into a glossy, thick ganache. Cool it to thicken, but don’t let it set — you want to spread it beautifully.

Step 4: Assemble the log and decorate like a pro

Unroll the cooled cake and evenly spread your cream filling, then roll it back up gently. Trim the ends for a neater look if you like. Slice the roll in half, then cut one half diagonally to create “branches” you can attach to the main log with ganache. Spread ganache all over the “log,” then use a fork to create bark-like textures. Finally, arrange any meringue mushrooms, sugared cranberries, and rosemary sprigs around the cake for that magical woodland vibe.

Top Tip

From my experience, a few little steps make all the difference in your Chocolate Yule Log Cake Recipe looking and tasting amazing. These tips will help you avoid common pitfalls and boost confidence!

Roll While Warm: Don’t skip rolling the cake while it’s warm in the towel — it prevents cracks and keeps it pliable.
Temper Your Chocolate: When making ganache, let the cream cool slightly before stirring in chocolate to achieve a silky smooth texture without graininess.
Fold Gently: When incorporating egg whites, fold slowly and carefully to keep the batter airy and light.
Decorate Last Minute: Add delicate garnishes like meringue mushrooms and sugared cranberries just before serving to keep them fresh and crisp.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I adore finishing the Chocolate Yule Log with handmade meringue mushrooms for that whimsical forest feel. Sugared cranberries add a beautiful sparkle and a pop of tartness, balanced by fresh rosemary sprigs that bring a lovely pine aroma—perfect for the holiday table.

Side Dishes

This cake pairs wonderfully with a simple cup of espresso or spiced mulled wine. I often serve it alongside fresh berries or a light citrus salad to cut through the richness.

Creative Ways to Present

For an extra special touch, place the finished Yule Log on a rustic wooden board and dust with powdered sugar to resemble freshly fallen snow. Adding pine cones and cinnamon sticks around the serving plate enhances the festive vibe and makes your dessert table unforgettable.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Yule Log cake wrapped tightly in plastic wrap in the refrigerator to keep it moist and fresh for up to 3 days. Bringing it to room temperature before serving helps revive the ganache’s softness.

Freezing

Freezing works well if you wrap the cake securely in plastic and then foil. I’ve successfully frozen it for up to one month. Thaw overnight in the fridge and decorate fresh after it’s completely defrosted.

Reheating

I don’t recommend reheating as it might affect texture, but if you want to soften the ganache a bit, leaving the cake at room temperature for about 30 minutes usually does the trick without melting toppings.

Frequently Asked Questions:

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

Yes! You can bake and roll the cake a day in advance and refrigerate it wrapped tightly. Prepare the ganache and decorations the day before serving for the best flavor and ease.

What’s the best way to avoid cracks when rolling the sponge?

Rolling the cake while it’s still warm in a powdered sugar-dusted kitchen towel is the key to preventing cracks. The towel supports the sponge and helps it retain moisture, making it more pliable for rolling after cooling.

Can I substitute the filling with something else?

Absolutely! You can substitute the classic whipped cream filling for mascarpone cream, chocolate mousse, or even a flavored buttercream. Just make sure the filling isn’t too heavy so it doesn’t weigh down the sponge.

How do I make the meringue mushrooms for decoration?

To make meringue mushrooms, beat egg whites with cream of tartar until soft peaks form, then gradually add sugar until stiff and glossy. Pipe caps and stems onto parchment paper and bake at a low temperature until dry. Once cooled, dust with cocoa powder and assemble with melted chocolate as glue.

Final Thoughts

This Chocolate Yule Log Cake Recipe has a special place in my heart—from the first time I made it to impress guests, to now where it’s a holiday tradition. The combination of light chocolate sponge, rich ganache, and whimsical decorations brings joy that’s hard to beat. I hope you love making it as much as I do and enjoy sharing this sweet centerpiece with your loved ones.