Festive Chocolate Yule Log Cake Recipe

If you’re looking for a show-stopping dessert that captures the magic of the holidays, I absolutely love sharing my Festive Chocolate Yule Log Cake Recipe with friends and family. This classic French-inspired cake is not only a feast for the eyes with its rustic bark-like frosting and charming decorations, but it’s also unbelievably delicious with its light chocolate sponge and creamy filling. Trust me, once you try this recipe, it’ll become your go-to festive indulgence that everyone raves about!

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Ingredients You’ll Need

Each ingredient in this Festive Chocolate Yule Log Cake Recipe comes together to create that perfect balance of flavor and texture — from the rich cocoa in the sponge to the fluffy whipped cream filling. When shopping, I recommend using high-quality cocoa powder and fresh eggs for the best results.

• Eggs: Use large, room temperature eggs for optimal volume in the sponge.
• Granulated Sugar: Divided to sweeten both the egg whites and yolks evenly.
• All-Purpose Flour: Provides structure without weighing down the cake.
• Cocoa Powder: Unsweetened, for that deep chocolate flavor.
• Baking Powder & Salt: To help the sponge rise and balance the sweetness.
• Vanilla Extract: Adds warmth and depth to both cake and filling.
• Heavy Cream: For whipping into the luscious filling.
• Powdered Sugar: Sweetens the filling and buttercream smoothly.
• Unsalted Butter: Softened, key for a creamy buttercream frosting.
• Milk or Cream: A splash to keep the buttercream fluffy and spreadable.
• Decorations (Optional): Fresh cranberries, edible mushrooms (or meringue mushrooms), rosemary sprigs, and edible glitter add amazing seasonal flair.

Variations

One of my favorite things about this Festive Chocolate Yule Log Cake Recipe is how flexible it is. You can easily tweak it to suit your tastes, dietary needs, or simply to try something new. Don’t hesitate to make it your own!

• Chocolate Ganache Filling: I’ve swapped the whipped cream for a rich chocolate ganache filling before, and it’s just heavenly if you want something richer.
• Gluten-Free Option: Using a gluten-free flour blend instead of all-purpose flour works great for my gluten-sensitive guests.
• Vegan Adaptation: Try aquafaba for egg whites and use coconut cream in place of dairy – it took some experimentation but totally doable!
• Fruit Flavor Twist: Adding a layer of raspberry jam inside the roll brightens up the chocolate beautifully.

How to Make Festive Chocolate Yule Log Cake Recipe

Step 1: Prepare the Light and Fluffy Sponge Cake

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper — this keeps your cake from sticking and makes rolling a breeze. Next, beat the egg whites by themselves until soft peaks form, adding half of your sugar gradually until the peaks become firm and glossy. Separately, beat the egg yolks with the remaining sugar until pale and thick, then stir in the vanilla for a lovely aromatic base. Sift your dry ingredients — flour, cocoa powder, baking powder, and salt — to avoid lumps, then gently fold these into the yolks. The key here is to fold the beaten egg whites in carefully to preserve all that airiness; it makes the cake springy and less likely to crack later. Pour the batter into your prepared pan and spread it evenly. Bake for 10 to 12 minutes until the cake springs back when touched — it’s quick, so keep an eye to avoid overbaking.

Step 2: Roll the Cake While Warm

This is an important trick I learned early on: as soon as the cake is out of the oven, flip it onto a clean kitchen towel generously dusted with powdered sugar (this prevents sticking). Starting from the short end, roll the warm cake gently inside the towel. This “training” step helps it keep the shape and prevents cracks when you fill it later. Let the cake cool completely while rolled — trust me, patience here pays off for a smooth finish.

Step 3: Make the Whipped Cream Filling and Spread It

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. This filling is light and fresh, balancing perfectly with the rich cake. Once the roll has cooled fully, gently unroll it and spread the whipped cream evenly over the surface. Be careful not to tear the delicate cake as you unroll—it’s easier than it sounds once you’re gentle.

Step 4: Roll Up Tightly and Chill

Roll the cake back up tightly from the short end, this time without the towel, so the filling stays neatly inside. Wrap it in plastic wrap and pop it in the refrigerator for at least an hour. Chilling here helps the log hold its shape and makes it easier to frost.

Step 5: Whip Up the Chocolate Buttercream and Frost

Beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until the frosting is creamy and fluffy. This buttercream is not only tasty; it has the perfect consistency for decorating. Unwrap your chilled rolled cake and cover it completely with chocolate buttercream. Use the tines of a fork or a spatula to create bark-like grooves, giving your Yule Log that authentic woodland look.

Step 6: Decorate and Add Festive Flair

This is where your creativity shines! I love dusting the whole log with powdered sugar for a snow-kissed appearance and adding fresh cranberries, rosemary sprigs, and tiny edible mushrooms. If you want to get whimsical, a meringue mushroom kit is such a fun touch. Presentation turns this from a simple dessert into a centerpiece that wows friends and family.

How to Serve Festive Chocolate Yule Log Cake Recipe

Garnishes

I honestly love keeping garnishes natural and festive — fresh cranberries add a bright tang and gorgeous color contrast, while rosemary or evergreen sprigs bring that wintry forest vibe. Sprinkling powdered sugar over everything creates a magical snow effect. If you’re feeling crafty, tiny meringue mushrooms or edible glitter work wonders to impress guests.

Side Dishes

I usually serve this Yule Log alongside a cup of spiced mulled wine or rich hot chocolate because the flavors complement each other beautifully. If you want something lighter, a simple peppermint tea is a nice counterpoint to the richness of the cake.

Creative Ways to Present

Present your Festive Chocolate Yule Log Cake Recipe on a rustic wooden board or an elegant platter for a cozy holiday vibe. For gatherings, I sometimes slice the log into individual spirals, arrange them in a circle, and add seasonal greenery and berries in the middle for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Once decorated, this cake keeps beautifully in the refrigerator for up to 3 days. I wrap it loosely with plastic wrap over the decorations or store it in a cake carrier to keep it fresh without crushing the delicate garnishes.

Freezing

I’ve frozen this Yule Log before with good success. Wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator. The texture remains tender, but I usually skip fresh garnishes until after thawing.

Reheating

Since it’s a cold cream-filled cake, I don’t recommend reheating. Instead, serve chilled or at room temperature to keep that lovely texture intact. If you want softer buttercream, you can leave it out of the fridge for 30 minutes before serving.

FAQs

Final Thoughts

This Festive Chocolate Yule Log Cake Recipe holds a special place in my heart because it combines tradition, beauty, and rich chocolatey goodness all in one stunning dessert. Every holiday season, it sparks excitement in my kitchen as I roll, frost, and decorate it with care – and I know it’ll bring that same joy to your table. Give it a try, share it with loved ones, and watch how it becomes a beloved centerpiece everyone looks forward to. Happy baking and happy holidays!

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