Name: Festive Chocolate Yule Log Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Cuisine: French
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar, divided; 1/3 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1 tablespoon milk or cream; 1 teaspoon vanilla extract; Fresh cranberries; Edible mushrooms or meringue mushroom kit; Edible glitter or snow (powdered sugar); Fresh sprigs of rosemary or evergreen

If you’re looking for a show-stopping dessert that brings holiday magic right into your kitchen, you’re going to love this Festive Chocolate Yule Log Recipe. It’s rich, creamy, and has that cozy rustic charm that makes it feel like Christmas in every bite. Believe me, when I first tried this, it quickly became the highlight of our holiday gatherings – everyone asks for seconds and the recipe! So buckle up, because I’m going to walk you through the entire process, sharing tips to make sure your yule log turns out perfectly festive and irresistibly delicious.

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Why You’ll Love This Recipe

Light yet indulgent: The sponge cake is fluffy and soft, giving you that perfect canvas for the creamy filling and rich chocolate buttercream.
Beautiful festive presentation: You can decorate it with fresh cranberries, rosemary, and even edible mushrooms to wow your guests effortlessly.
Make ahead friendly: Prepare it a day in advance and let it chill — this frees up your time on the big day without sacrificing flavor or texture.
Perfect for beginners and pros: The step-by-step process, paired with my personal tips, makes this recipe approachable whether you’re baking your first yule log or your tenth.

A close-up view of a chocolate roll cake slice on a white plate with a subtle gold rim, placed on a white marbled surface. The cake has two main layers spiraling inward: the outer layer is a rich, dark brown chocolate sponge, soft and textured, wrapping around a thick, creamy off-white filling that contrasts sharply with the dark cake. The outside of the roll is coated in a layer of rough chocolate frosting, and a light dusting of powdered sugar covers the top edges and part of the plate. A small green herb leaf is placed casually beside the cake slice. photo taken with an iphone --ar 2:3 --v 7 - Festive Chocolate Yule Log, chocolate yule log recipe, holiday dessert ideas, Christmas yule log, easy festive cake

Ingredients You’ll Need

Each ingredient in this Festive Chocolate Yule Log Recipe plays a special role — from the fluffy sponge to the luscious buttercream, it’s all about balance. When you shop, look for good-quality cocoa powder and fresh eggs, as they really make a difference in the final taste.

Flat lay of large whole brown eggs with smooth clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cocoa powder, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of heavy cream, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of unsalted butter chunks, a small white ceramic bowl of milk or cream, fresh bright red cranberries, delicate edible meringue mushrooms, fresh green sprigs of rosemary, all arranged symmetrically with realistic proportions 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 - Festive Chocolate Yule Log, chocolate yule log recipe, holiday dessert ideas, Christmas yule log, easy festive cake

Eggs: Make sure to separate them carefully because the whipped egg whites give the cake its light texture.
Granulated sugar: Divided for egg whites and yolks to achieve the perfect structure and sweetness.
All-purpose flour: Sift it to avoid lumps and keep your cake tender.
Cocoa powder: I opt for natural unsweetened cocoa for that deep chocolate flavor.
Baking powder: Just a touch to help with rise – don’t skip it!
Salt: Balances flavors beautifully, even in sweet recipes.
Vanilla extract: Adds warmth and depth to both sponge and creams.
Heavy cream: Chilled, crucial for that fluffy whipped cream filling.
Powdered sugar: Perfect for smooth buttercream and sweet whipped cream.
Unsalted butter: Softened to room temperature to whip into creamy buttercream.
Milk or cream: Just a splash to loosen up the buttercream — you choose!
Fresh cranberries, rosemary, edible mushrooms (optional): For that finishing festive touch that makes every Yule Log unique.

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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

I love to mix things up with this Festive Chocolate Yule Log Recipe depending on the occasion and who I’m serving. Feel free to customize it to your taste — making it dairy-free, nutty, or even spiced with winter flavors can add your personal touch!

Spiced Chocolate Yule Log: Once, I added a pinch of cinnamon and nutmeg to the sponge and buttercream — it gave the whole dessert a cozy, warm holiday vibe!
Dairy-Free Version: Swapped heavy cream for coconut cream and butter for vegan margarine, and surprisingly, it still turned out luxuriously creamy.
Nutty Surprise: Adding finely chopped toasted hazelnuts into the buttercream adds a lovely texture and depth.
Fruit-Filled: I’ve also spread raspberry jam under the whipped cream filling for a bright, tart contrast that livens up the rich chocolate.

How to Make Festive Chocolate Yule Log Recipe

Step 1: Preparing the Perfect Chocolate Sponge Cake

First things first, preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper – this makes rolling the cake later a breeze. Beat the egg whites in a clean, dry bowl until soft peaks form, then add half the sugar gradually and continue whipping to stiff peaks. This step is crucial; stiff egg whites give that signature lightness and structure to the sponge. In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick – this adds beautiful richness and sweetness. Gently sift the flour, cocoa powder, baking powder, and salt, then fold that into your yolks along with vanilla. Now carefully fold in the whipped egg whites — take your time here and use gentle folding motions to avoid deflating the batter. Spread it evenly in your pan and pop it in the oven for 10-12 minutes. You’ll know it’s done when the cake springs back lightly to touch but doesn’t feel wet. As soon as it’s out, roll the warm cake up in a towel dusted with powdered sugar to keep it from sticking, and let it cool completely this way. This little trick helps the cake hold its shape and makes rolling with filling so much easier later on.

Step 2: Whip Up That Creamy Filling

While your cake is cooling, chill your mixing bowl and beaters in the fridge if you can – this helps the heavy cream whip faster and fluff up perfectly. Whip the heavy cream with powdered sugar and vanilla until you get stiff peaks. Trust me, whipping cream to the right consistency is an art; too soft and it’ll slip right off the cake, too stiff and it might be a bit brittle, so watch closely as you whip. Once the cake is cool, gently unroll it and evenly spread that luscious whipped cream all over. I like to leave a small space at the edges so it doesn’t squish out when I roll it back up.

Step 3: Roll and Chill for Stability

Roll the cake tightly back from the short end to get that classic log shape — this part always gets me excited because it starts looking like a real yule log! Wrap it in plastic wrap tightly to hold the shape and then pop it in the fridge for at least an hour. This chilling step is key — it helps the filling set inside and makes frosting easier later on.

Step 4: Make the Silky Chocolate Buttercream

For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Add a splash of milk or cream and vanilla extract, and keep beating until the mixture is smooth and fluffy. If your buttercream feels too thick, a bit more milk works wonders. I discovered that beating buttercream for a good 5 minutes makes it lighter and easier to spread — patience really pays off here!

Step 5: Frost, Texture, and Decorate Your Yule Log

Unwrap your chilled cake and place it on your favorite serving platter or rustic wooden board – presentation matters, especially for festive occasions! Spread the chocolate buttercream all over, covering every inch. Use a fork or spatula to add bark-like texture by drawing gentle lines — this detail really brings the log to life. Now it’s time for the fun part: decorating. I adore using fresh cranberries for pops of color and sprigs of rosemary to mimic evergreen branches. For an extra whimsical touch, edible mushrooms or meringue mushrooms look magical. Before serving, dust everything lightly with powdered sugar for that fresh snowy effect, and voilà — your cake looks like a winter wonderland centerpiece for your table.

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Pro Tips for Making Festive Chocolate Yule Log Recipe

Don’t rush folding the egg whites: Folding slowly keeps the batter airy and your cake light as a feather.
Roll the cake while warm: This avoids cracks; the towel dusted with powdered sugar prevents sticking perfectly.
Chill before frosting: A chilled roll is less fragile and won’t crumble under the buttercream.
Use fresh garnishes last minute: This keeps everything bright and fresh-looking on the table.

How to Serve Festive Chocolate Yule Log Recipe

Festive Chocolate Yule Log Recipe - Serving

Garnishes

I usually keep it simple and festive with fresh cranberries and rosemary sprigs – they’re easy to find and bring that lovely holiday scent. For a whimsical twist, I add edible mushroom decorations or a dusting of edible glitter to sparkle like freshly fallen snow. These little touches always get compliments and make the yule log feel truly special.

Side Dishes

This chocolatey delight pairs wonderfully with a cup of peppermint tea or a glass of red wine to complement its richness. I’ve also served it alongside a light citrus salad to balance the decadent chocolate with bright freshness. It’s all about contrast and cozy holiday vibes.

Creative Ways to Present

Once, I served the yule log on a rustic wooden board with sprigs of pine and little cinnamon sticks around it, which made it look like it came straight from a winter forest. Wrapping a ribbon loosely around the board adds an elegant touch for holiday parties. You can even place the cake on a vintage silver tray dusted with powdered sugar for a classic festive vibe that wows every time.

Make Ahead and Storage

Storing Leftovers

After serving, I wrap leftover slices tightly in plastic wrap and keep them in the fridge. This keeps them fresh and moist for up to 3 days — plenty of time to enjoy more slices (or sneak a midnight treat!).

Freezing

I’ve frozen whole yule logs by wrapping them securely in plastic and foil – they freeze well for up to a month. When you’re ready, just thaw overnight in the fridge and decorate fresh before serving to keep the appearance crisp.

Reheating

Because it’s a delicate dessert, I typically don’t reheat the yule log itself. Instead, I bring it to room temperature before serving – this softens the buttercream and intensifies flavors beautifully. If you want a warm drink on the side, peppermint hot chocolate pairs perfectly!

FAQs

Can I make the Festive Chocolate Yule Log Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure your blend contains xanthan gum for structure, or add a teaspoon yourself. The texture might be slightly different but still delicious.
How do I prevent cracks when rolling the sponge cake?

Rolling the cake when it’s still warm and wrapping it in a towel dusted with powdered sugar helps prevent cracking. Also, roll it gently rather than folding or pressing too hard.
Can I prepare this dessert ahead of time?

Yes! This Festive Chocolate Yule Log Recipe is perfect for making a day in advance. Just chill it well before decorating and serving; flavors deepen and textures improve when rested overnight.
What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet or a shallow rectangular pan with similar dimensions. Just be sure to line it well with parchment paper and pour the batter evenly to maintain an even thickness.

Final Thoughts

This Festive Chocolate Yule Log Recipe has become my go-to dessert for holiday festivities because it combines elegance with approachable techniques — and your family and friends will definitely feel the love with every slice. Plus, there’s something so satisfying about creating this rustic chocolate log from scratch, decorating it, and seeing everyone’s faces light up around the table. I hope you’ll give it a try this season; it’s a delicious tradition waiting to happen in your kitchen!