If you’re looking for a festive, show-stopping dessert that’s as rich and delicious as it is beautiful, I’ve got just the thing for you. This Chocolate Yule Log Cake Recipe is one of my all-time favorites around the holidays — a gorgeous rolled cake filled with whipped cream and covered in luscious chocolate ganache that will have your friends and family raving. Trust me, when I first tried this recipe, I was blown away by how light yet indulgent the cake turned out. Keep reading, and you’ll discover all my tips and tricks to making your own perfect Yule Log!
Why You’ll Love This Recipe
- Light yet Decadent: The sponge cake is airy and soft, complemented perfectly by rich chocolate ganache and whipped cream filling.
- Loved by All Ages: My family, including my picky nieces and nephews, always ask for seconds of this holiday classic.
- Great Make-Ahead Dessert: You can prepare the cake a day in advance to save time and ensure the flavors meld beautifully.
- Customizable Decoration: Whether you prefer simple powdered sugar or festive fresh cranberries and rosemary, it’s easy to dress up!
Ingredients You’ll Need
Every ingredient in this Chocolate Yule Log Cake Recipe works together to create that perfect balance of flavor and texture. I always recommend using good-quality chocolate and fresh eggs for the best results. Don’t forget to have some espresso powder on hand—it really enhances the chocolate flavor without tasting like coffee!
- Large eggs: Make sure they’re at room temperature to help the cake fluff up nicely when you whip the whites.
- Granulated sugar: For sweetness and structure in the cake batter.
- Pure vanilla extract: Adds a lovely depth to both the cake and fillings.
- Cake flour: Keeps the sponge tender without weighing it down.
- Unsweetened cocoa powder: Use a good-quality cocoa to really bring out the chocolate richness.
- Baking powder: Helps the cake rise and stay light.
- Espresso powder: A secret weapon to intensify the chocolate flavor without overpowering it.
- Salt: Balances out sweetness and enhances all the flavors.
- Bittersweet or dark chocolate: For the decadent ganache frosting.
- Unsalted butter: Adds richness to the ganache and keeps it creamy.
- Heavy cream: Essential for both the ganache and whipped cream filling; use fresh for the best fluffiness.
- Powdered sugar: Sweetens the whipped cream filling just right.
Variations
I love to switch things up a bit depending on the occasion or my mood. This Chocolate Yule Log Cake Recipe is wonderfully versatile—you can make it your own by playing with different fillings, frostings, or even dietary tweaks.
- Variation: Once, I swapped the whipped cream filling for a mascarpone cream mixed with a hint of orange zest—my guests went nuts for the citrus-chocolate combo!
- Dietary Twist: You can easily substitute gluten-free cake flour in this recipe for a gluten-sensitive crowd without losing the lightness.
- Seasonal Touch: Add crushed peppermint or a splash of your favorite liqueur to the ganache for a festive spin.
How to Make Chocolate Yule Log Cake Recipe
Step 1: Whip the Eggs to Perfection
Start by preheating your oven to 350°F and lining a 10″x15″ baking sheet with parchment paper. Then, whip your egg whites until soft peaks form—this is crucial for a light sponge. You can do this easily with a stand mixer or a handheld electric beater. Meanwhile, whisk the egg yolks with sugar until you get a pale yellow, creamy mixture. This step ensures your cake will have both structure and a tender crumb. When you add the dry ingredients and then fold in the egg whites, be gentle—folding preserves the air you worked so hard to incorporate.
Step 2: Bake and Roll the Cake
Pour the batter onto your prepared pan, spreading it evenly with a spatula. Bake for 10 to 12 minutes, watching closely—overbaking makes the cake tough and hard to roll. Once it’s out, sprinkle a clean towel with powdered sugar (I always use a fine-mesh sifter to get an even layer). While the cake is still warm, carefully flip it onto the towel and peel off the parchment. From a short end, roll the cake with the towel inside and let it cool completely. Rolling while warm helps the sponge “remember” the shape and prevents cracking when we fill it later.
Step 3: Make the Ganache and Whipped Cream
While the cake bakes and cools, make your ganache by heating cream until bubbles appear around the edges. Pour it over your chopped bittersweet chocolate, butter, vanilla, and a pinch of salt. Let it sit for a few minutes, then stir until glossy and smooth. Chill the ganache if needed before frosting. For the filling, whip heavy cream with powdered sugar and vanilla until stiff peaks form—a fluffy, sweet cloud that perfectly balances the rich ganache.
Step 4: Assemble Your Yule Log Cake
Once the cake is completely cool, unroll it gently. Spread the whipped cream filling evenly, leaving a small border around the edges. Re-roll the cake carefully without the towel this time and place it seam side down on your serving plate. For a festive touch, slice off one end at an angle and position it to the side like a tree branch. Then coat the entire cake with the chocolate ganache. Use a fork or skewer to create “bark” texture—a little effort that makes a big impression.
Pro Tips for Making Chocolate Yule Log Cake Recipe
- Don’t Overbake the Cake: Keep an eye on it—overbaking makes the sponge dry and hard to roll without cracking.
- Fold Gently But Thoroughly: I discovered that folding half the egg whites vigorously first helps incorporate the flour mix without deflating your meringue too much.
- Chill Your Ganache: Cooling the ganache until it thickens slightly makes spreading and texturing way easier.
- Use a Powdered Sugar Blanket: Sprinkling the towel before rolling the warm cake prevents it from sticking or tearing—an essential step I never skip!
How to Serve Chocolate Yule Log Cake Recipe
Garnishes
For decorating, my go-to is fresh cranberries and rosemary sprigs—they look like little holly berries and branches, creating that classic Christmas vibe. Dusting the finished cake with powdered sugar gives it a magical “snowy” look that always impresses guests. If you want to get fancy, you can add meringue mushrooms or edible gold leaf for an extra wow factor.
Side Dishes
This cake pairs wonderfully with a cup of rich hot cocoa or a glass of deep red wine. I often serve it alongside lightly spiced mulled cider or fresh berries to add a fresh note that balances all the chocolate richness.
Creative Ways to Present
For special occasions, I love placing the Yule Log on a rustic wooden board sprinkled with edible glitter or crushed nuts. If you’re serving a crowd, cut slices into individual “logs” and plate each with a sprig of mint and a raspberry on top. Another fun idea is piping little whipped cream “snowdrifts” around the base and inserting mini chocolate trees or candy canes alongside to create a festive winter scene.
Make Ahead and Storage
Storing Leftovers
I usually loosely cover the cake with plastic wrap and pop it in the fridge for up to 3 days. To avoid the plastic wrap sticking to the ganache, I often stick in a couple of toothpicks through the cake’s surface as little “tent poles.” Your leftovers will stay moist and fresh without losing that beautiful texture.
Freezing
Freezing this cake is absolutely doable, but I recommend freezing it uncut and unfrosted if possible. Once frosted, place it uncovered in the freezer on a baking sheet until the ganache firms up, then wrap tightly with plastic wrap and an airtight container. It keeps well for up to 3 months! When you’re ready to serve, thaw it slowly in the fridge overnight to maintain that perfect texture.
Reheating
Since it’s best served chilled or at room temperature, I usually let leftovers sit out for about 30 minutes before slicing. If you prefer it a bit softer, a quick zap in the microwave for 10-15 seconds works wonders—but be careful not to melt the ganache completely!
FAQs
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Can I make the Chocolate Yule Log Cake Recipe ahead of time?
Absolutely! You can bake the cake and prepare the ganache and whipped cream up to a day in advance. Once assembled, keep the cake refrigerated. In fact, chilling the cake overnight helps the flavors meld and makes slicing neater.
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What if I don’t have a serrated knife for slicing the log?
A serrated knife is ideal to cut through the delicate sponge and frosting without squishing the cake. If you only have a regular knife, make sure it’s very sharp and wipe it clean between cuts to keep slices clean and intact.
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Can I use other flavors instead of chocolate in this Yule Log?
Definitely! While chocolate is classic, you can experiment with vanilla, coffee, or even matcha sponge cakes, swapping the ganache for complementary frostings or fillings to suit your taste.
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How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm, which makes the sponge pliable. Also, dust powdered sugar on your towel so the cake doesn’t stick. Rolling it gently without forcing will keep it from cracking.
Final Thoughts
I absolutely love how this Chocolate Yule Log Cake Recipe turns out—every step, from the airy sponge to the rich ganache, gives you a festive dessert that feels special but isn’t intimidating to make. When I first tried my hand at a Yule Log, I was worried it’d be a lot of work, but once you understand the process and trust the steps, it becomes so rewarding. I encourage you to give it a go this holiday season—you’ll impress your guests and have a new favorite tradition that’s as fun to make as it is delicious to eat!
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Chocolate Yule Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This traditional Yule Log Cake (Bûche de Noël) is a festive chocolate sponge cake rolled with a whipped cream filling and coated in a rich chocolate ganache. Perfect for holiday celebrations, it combines a light and airy cocoa-flavored cake with silky smooth whipped cream and decadent ganache frosting, beautifully decorated to resemble a rustic log.
Ingredients
Chocolate Cake
- 4 large eggs, separated and room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (62 ½ g) cake flour
- ¼ cup (21 ½ g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Chocolate Ganache Frosting
- 8 ounces (226.8 g) bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- ¾ cup (178.5 g) heavy cream
Whipped Cream Filling
- 1 cup (238 g) heavy cream
- ¼ cup (30 g) confectioners’ sugar (powdered sugar), more or less to taste
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the Chocolate Cake: Preheat the oven to 350°F (177°C) and line a 10″x15″ baking sheet with parchment paper. Set aside. In a large bowl or stand mixer, whip the egg whites until soft peaks form and set aside. In a separate large bowl, whisk the egg yolks and granulated sugar until pale yellow and well combined, then add vanilla and whisk again. In a medium bowl, sift together the cake flour, cocoa powder, baking powder, espresso powder, and salt. Add the dry ingredients to the egg yolk mixture and stir to combine, resulting in a thick batter. Add half the whipped egg whites to the batter and stir vigorously. Gently fold in the remaining egg whites carefully to preserve the airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and use a spatula to smooth the surface. Bake for 10-12 minutes until the cake is spongy and springs back when touched, being careful not to overbake. Meanwhile, prepare a clean flour sack or kitchen towel by sprinkling it lightly and evenly with powdered sugar.
- Roll the Cake: Let the cake cool for a minute on the tray, then carefully invert it onto the sugared towel and peel off the parchment paper. Starting at one short end, roll the cake up gently with the towel inside. Place the wrapped roll seam side down and let cool completely to set the shape.
- Make the Chocolate Ganache Frosting: While baking the cake, place chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat the heavy cream in a small saucepan over low until it bubbles at the edges. Pour the hot cream over the chocolate mixture and let sit for 5 minutes. Stir until smooth and combined. Let cool or refrigerate until ready to use, stirring again before frosting if chilled.
- Prepare the Whipped Cream Filling: Whip the heavy cream using a mixer until soft peaks form. Add confectioners’ sugar and vanilla, then continue whipping until stiff peaks form. Set aside.
- Assemble the Cake Roll: Once the cake is completely cooled, carefully unroll it. Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch at the edges clear. Gently re-roll the cake without the towel. Place the roll seam side down on a serving platter. Optionally, slice one end at an angle and place it next to the log to mimic a branch.
- Frost and Decorate: Use a spatula to coat the outside of the cake roll with the chocolate ganache on all sides. Create log-like textures by dragging a fork or toothpick along the surface or using a small spatula to add waves. Let the ganache set briefly. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive finish. Slice and serve.
Notes
- Storage: Loosely cover the cake with plastic wrap and refrigerate for up to 3 days. To prevent the wrap from sticking to the frosting, insert a few toothpicks into the cake before covering.
- Freezing: After frosting and decorating, freeze the cake uncovered on a baking sheet for at least an hour until the ganache hardens. Then wrap in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. It’s best to decorate fully after thawing.
- Thawing: Transfer the frozen cake to the fridge for a slow thaw over 24 hours. Then bring to room temperature while keeping it covered to avoid condensation on the frosting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 100 mg
