Chocolate Yule Log Cake Recipe

If you’re looking for a showstopper dessert to impress your friends and family, I absolutely love sharing this Chocolate Yule Log Cake Recipe. It’s rich, chocolaty, and has that classic festive vibe that makes any holiday gathering feel extra special. Trust me, once you try this recipe, you’ll want to make it every year — and I’ll walk you through all the steps in a way that’s easy to follow. Grab your apron, and let’s get baking!

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Ingredients You’ll Need

Every ingredient in this Chocolate Yule Log Cake Recipe plays a key role. The mix of espresso powder and cocoa powder enhances the chocolate flavor deeply, while the whipped cream keeps it light. Here’s a quick rundown so you know why we choose each one.

• Eggs: Fresh and large eggs at room temperature whip into a fluffy sponge, critical for the cake’s airy texture.
• Granulated Sugar: Helps sweeten and stabilize the egg yolk mixture for that even rise.
• Vanilla Extract: Adds a warm, natural sweetness and depth to balance the chocolate.
• Cake Flour: Gives the cake tenderness without making it dense.
• Unsweetened Cocoa Powder: Use a good-quality unsweetened cocoa for a rich, true chocolate taste.
• Baking Powder: Ensures the cake rises just enough for a light texture.
• Espresso Powder: This might be surprising, but it intensifies the chocolate notes so well.
• Salt: Just a small pinch enhances all the flavors.
• Bittersweet or Dark Chocolate: The heart of the ganache frosting — choose quality chocolate for that glossy finish.
• Unsalted Butter: Adds richness and smoothness to the ganache.
• Heavy Cream: Used in both the ganache and whipped cream filling for luscious texture.
• Powdered Sugar: Sweetens the whipped cream filling delicately without grit.
• Optional Garnishes (Fresh Cranberries & Rosemary): For that festive flair and a pop of color.

Variations

I love how versatile this Chocolate Yule Log Cake Recipe can be — once you get the hang of the basic steps, you can tweak it to your liking. Whether you want to lighten it up, add seasonal flavors, or accommodate dietary needs, there’s room for customization.

• Chocolate and Orange: I once added a splash of orange zest to the whipped cream filling, and it gave such a wonderful fresh twist that my family went crazy for it.
• Gluten-Free Version: You can swap the cake flour for a gluten-free blend, but be gentle folding the batter to maintain airiness.
• Vegan Adaptation: Try aquafaba instead of egg whites and use dairy-free cream to create a similar fluffy texture.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Whip Up the Cake Batter Like a Pro

First things first: preheat your oven to 350°F and line a 10″x15″ baking sheet with parchment paper. The secret to this cake’s amazing texture lies in whipping the egg whites to soft peaks — this traps air, making the batter light and airy. When you fold the egg whites into the egg yolk and dry ingredient mixture, be gentle! I learned that a slow, careful fold preserves all that precious air, so your cake doesn’t become dense. Pour the batter evenly into your pan with a spatula, and bake for about 10-12 minutes. Keep an eye on it — the cake should bounce back when you gently press it, so don’t overbake or it’ll dry out.

Step 2: Roll While Warm to Avoid Cracks

Once the cake is out of the oven, sprinkle a clean kitchen towel with powdered sugar—this keeps it from sticking when you roll. Turn the warm cake out onto the towel, peel off the parchment, and roll the cake up gently from the short end, wrapping it in the towel as you go. Let it cool completely wrapped. I can’t overstate this step: rolling it while warm prevents cracks later on when you add the filling. I once skipped this part and had the cake break during later rolling – lesson learned!

Step 3: Make the Silky Ganache and Fluffy Filling

While the cake cools, you can whip up the ganache frosting. Chop your chocolate finely and place it in a heatproof bowl. Heat the heavy cream on low just until bubbles form around the edges, then pour it over the chocolate. Let it sit for 5 minutes before stirring until silky smooth. Set it aside to cool so it thickens slightly for easy spreading later.

Next, whip the heavy cream with powdered sugar and vanilla until stiff peaks form for the luscious whipped cream filling. This combination of ganache and whipped cream is what really sets my Chocolate Yule Log Cake Recipe apart — the ganache adds a rich exterior, while the whipped cream filling keeps each bite light and creamy.

Step 4: Assemble with Care and Make It Look Like a Log

When your cake is completely cooled, carefully unroll it and spread an even layer of the whipped cream filling butting up an edge by about ½ inch. Then re-roll it gently and place seam-side down on your platter.

For that classic Yule Log look, cut one end at an angle and place it aside on the main log. Now, slather the ganache all over the outside. If you want a bit of fun texture, use a fork to drag lines across it or a toothpick to create spirals and grooves that look like bark. This part is so satisfying — I almost consider it an art project!

Let the cake set, then I like to give mine a dusting of powdered sugar with fresh cranberries and rosemary sprigs for a festive feel. It’s seriously gorgeous and always a crowd-pleaser.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I love topping my Chocolate Yule Log Cake with fresh cranberries and a few sprigs of rosemary — it looks like a snowy, festive forest scene and adds a fresh burst of color and aroma. A light dusting of powdered sugar completes the snowy effect that makes this cake feel like a centerpiece. You don’t have to do much more than that, but sometimes I like to add little chocolate curls or edible gold flakes for an extra-glam holiday touch.

Side Dishes

Since this cake is rich and creamy, I like pairing it with something light and refreshing like a crisp winter salad with citrus vinaigrette or a simple berry compote. A cup of strong coffee or spiced tea alongside really complements the deep chocolate flavors, too.

Creative Ways to Present

For extra festive flair, I’ve tried serving individual slices on mini wooden plates with a drizzle of salted caramel or raspberry sauce. Another fun idea is to lay the cake on a bed of powdered sugar “snow,” scatter some pine cones and holly around your platter, making it look like a woodland Christmas scene. It’s handmade charm that always gets compliments!

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, wrap it loosely with plastic wrap and keep it in the fridge. I like to stick toothpicks into the cake so the wrap won’t cling and ruin the ganache texture. Stored this way, it stays fresh for up to three days. Just let it come to room temperature before serving again for the best taste and texture.

Freezing

Freezing this cake is a lifesaver for busy holiday schedules! I let the frosted cake set in the freezer uncovered on a baking sheet for an hour so the ganache hardens, then wrap it tightly in plastic wrap and store it in an airtight container or bag. I’ve frozen it for up to three months with great results. Just remember not to decorate it fully until you thaw and reassemble — fresh garnishes always look better.

Reheating

To enjoy frozen cake leftovers, I transfer it from freezer to fridge and let it thaw slowly overnight. Then bring it to room temperature while still wrapped before unwrapping to avoid condensation on the ganache. No need to heat in the oven; just patience is the key to keeping that perfect texture and flavor intact.

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart because it combines technique with tradition, and the results never fail to impress. Whether you’re baking it for a cozy family gathering or a festive holiday party, it’s a dessert that invites smiles and second helpings. I hope you enjoy making it as much as I do — it’s one of those recipes that makes you feel like a baking superstar. So go ahead, roll up that cake, spread that luscious cream, and let the magic happen!

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