There’s something truly magical about a traditional Chocolate Yule Log Cake Recipe — it’s festive, impressive, and tastes like a cozy winter hug. This dessert combines a delicate chocolate sponge, creamy filling, and rich ganache, beautifully rolled into a log that’s as delightful to look at as it is to eat.

A chocolate roll cake is shown on a white plate with a white marbled background. The cake has two main layers: a dark brown chocolate sponge layer on the outside and a thick, creamy white filling spiraled inside. The outside of the cake is covered with textured chocolate frosting that looks like tree bark. On top of the cake, there are three white mushroom-shaped decorations dusted lightly with brown. Around the mushrooms, frosted red berries and green sprigs of rosemary add a festive touch. The image is close-up and detailed, highlighting the rich textures and colors. 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

I love making this Chocolate Yule Log Cake Recipe for holiday gatherings because it’s a showstopper that’s not as scary as it looks. With a few straightforward steps, you’ll get a stunning dessert that feels like a festive project you can actually enjoy.

Classic Elegance: It’s a traditional holiday favorite that brings warmth and nostalgia to the table.
Light yet Decadent: The airy chocolate sponge with fluffy cream and smooth ganache hits the perfect balance.
Customizable Decorations: From sugared cranberries to meringue mushrooms, you can make it uniquely yours.
Great Make-Ahead Treat: You can prepare key components in advance, making the final assembly stress-free.

A chocolate roll cake is shown with a dark brown outer layer textured to look like wood bark, with swirls and ridges on its surface. Inside, there is a creamy white filling spiraled tightly within the cake. On top of the roll, several small, rounded white meringue mushrooms with light brown caps are placed, alongside frosted red berries and sprigs of green rosemary, creating a forest-like appearance. The cake rests on a white plate with a subtle beige rim, placed on a white marbled surface dusted lightly with powdered sugar. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Yule Log Cake Recipe uses simple, quality ingredients that come together to create a light, moist cake and a luscious filling. Each part plays an important role, so picking fresh eggs and good-quality chocolate really makes a difference!

Flat lay of four whole uncracked brown eggs, a small mound of natural unsweetened cocoa powder on a white ceramic plate, a small bowl of granulated sugar, a small bowl of powdered sugar, a small bowl of all-purpose flour, a small white bowl of heavy cream, a small pile of finely chopped dark chocolate pieces on a white plate, two large egg whites in a white ceramic bowl, a few fresh rosemary sprigs, a small cluster of fresh bright red cranberries arranged beside the rosemary, and a teaspoon of vanilla extract presented as a small puddle in a white bowl, all arranged with perfect symmetry 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

Large Eggs: Fresh eggs separated to create a fluffy, airy sponge cake.
Granulated Sugar: Sweetens the sponge and helps stabilize the meringue.
Vanilla Extract: Adds a warm complimentary flavor that balances the cocoa.
All-purpose Flour: Gives structure without weighing down the cake.
Natural Unsweetened Cocoa Powder: Provides rich chocolate flavor without bitterness.
Heavy Cream: Whipped for a smooth filling and used to make glossy ganache.
Powdered Sugar: Sweetens cream gently and helps dust the cake to prevent sticking.
Dark Chocolate: For a deep, intense ganache that coats the log perfectly.
Cream of Tartar: Stabilizes the egg whites when making meringue mushrooms.
Fresh Cranberries & Rosemary (optional): For that festive, fresh pop of color and aroma.

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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

This Chocolate Yule Log Cake Recipe is a fantastic base for you to get creative — I often swap the vanilla cream filling for a fluffy chestnut or hazelnut praline cream during holidays, which adds a deliciously nutty richness.

Variation: For a lighter spin, try using whipped coconut cream instead of heavy cream — it still holds up beautifully and adds a subtle tropical note.
Dietary tweak: Gluten-free flour blend works well if you want to keep it accessible for gluten sensitivities.
Seasonal twist: Use fresh raspberries or orange zest in the filling to brighten flavors and make it your own festive masterpiece.

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

Step 1: Prep Your Decorations Early

I like to start with the sugared cranberries and meringue mushrooms at least two hours ahead, preferably the day before. Making the sugared cranberries involves simmering sugar and water into a syrup, then tossing fresh cranberries and rosemary to coat. Once dried and rolled in granulated sugar, they get that sparkling festive look. For meringue mushrooms, beating egg whites to stiff peaks and slow-baking them gives an adorable, crunchy shape that adds charm and whimsy to your log.

Step 2: Bake the Chocolate Sponge with Love

When making the sponge, beat the egg yolks with sugar and vanilla until fluffy and pale — this step is key to a tender cake. Sift and fold together the dry ingredients to avoid lumps, then gently fold whipped egg whites in thirds to keep the batter airy. Spread evenly into a lined jelly roll pan and bake just 10-12 minutes. The cake should spring back softly when touched but not feel sticky. The real secret here is rolling it warm with a powdered-sugar-dusted towel — this prevents cracks and helps the cake keep its shape.

Step 3: Whip Up the Cream Filling

For the filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. It’s rich but still light and fluffy — which is just what you want in contrast to the dense chocolate cake. Spread the cream evenly once the cake is cool but still pliable.

Step 4: Make the Ganache and Assemble

Heat heavy cream until steaming and pour it over finely chopped dark chocolate. Let it sit a couple of minutes, then stir until silky smooth. Cool just enough so it thickens slightly but is still spreadable. Unroll your cake, spread the filling, and roll it back up without the towel this time. To give it that authentic log look, slice one half diagonally and arrange the pieces alongside the main roll. Cover with ganache and use a fork to create bark-like textures — you’ll impress everyone with this rustic, natural look.

Step 5: Decorate and Chill

Finally, arrange your meringue mushrooms, sugared cranberries, and rosemary sprigs around the log. If you want to add a snow-dusted effect, sprinkle some powdered sugar over the top just before serving. Chill it for at least an hour to set the ganache and make slicing easier. Then, enjoy that moment when you get to proudly serve a dessert that tastes as incredible as it looks!

Top Tip

From my experience, success with this Chocolate Yule Log Cake Recipe is all about handling the sponge cake with care and taking your time decorating. Here are some tips I’ve learned the hard way that make all the difference.

Roll While Warm: Don’t wait for the cake to cool before rolling it up in the towel — it prevents cracks and keeps the sponge flexible.
Gradual Folding: When folding egg whites into the batter, do it gently in thirds to preserve the airiness and avoid deflating the sponge.
Thickened Ganache: Let ganache cool just enough before spreading so it holds texture but is still soft — otherwise, it can drip or tear the cake.
Decorating Patience: Make the optional meringue mushrooms and sugared cranberries ahead of time — they add charming detail without last-minute stress.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I always go with a mix of classic and natural garnishes — sugared cranberries sparkle beautifully, rosemary sprigs add a fragrant touch, and those little meringue mushrooms bring a whimsical forest vibe. A light dusting of powdered sugar gives it that fresh snowfall look that’s just picture-perfect.

Side Dishes

This cake pairs wonderfully with a cup of spiced tea or a smooth, velvety coffee. If serving a bigger holiday spread, I like to offer a scoop of vanilla bean ice cream or lightly macerated berries on the side to balance the rich chocolate flavors.

Creative Ways to Present

For holiday parties, try placing your Chocolate Yule Log Cake Recipe on a rustic wooden board surrounded by pine cones and fairy lights. You can also plate individual slices with a drizzle of raspberry coulis or a dusting of edible gold glitter for an extra festive sparkle.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and store it in the fridge — it keeps beautifully for up to 3 days. The flavors actually deepen after resting a bit, so leftovers are a treat the next day.

Freezing

I’ve frozen portions wrapped well in freezer-safe foil and bags, and it thaws perfectly overnight in the fridge. Just be gentle when slicing after thawing since the ganache softens.

Reheating

This cake is best served chilled or at room temperature, so no reheating needed. If your ganache feels a bit firm from the fridge, just leave the slice on the counter for 15 minutes before enjoying.

Frequently Asked Questions:

Can I make the Chocolate Yule Log Cake Recipe without meringue mushrooms?

Absolutely! The meringue mushrooms are optional and purely decorative. The cake itself is stunning and delicious on its own or with sugared cranberries and rosemary for garnish.

How do I prevent the cake from cracking when rolling?

The key is to roll the cake while it’s still warm using a powdered sugar-dusted kitchen towel. This keeps the sponge flexible and prevents cracking. If it cools completely before rolling, cracks are more likely to form.

Can I prepare the cake a day ahead?

Yes, you can bake, fill, and assemble the cake a day ahead. Wrap it well and let it chill in the fridge. This actually helps the flavors meld and makes slicing neater on serving day.

What’s the best chocolate to use for the ganache?

I recommend good-quality dark chocolate with at least 60% cocoa content. It creates a rich, glossy ganache that isn’t overly sweet and pairs beautifully with the chocolate sponge. Avoid using baking chocolate alone, which can be too bitter.

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart every holiday season — it’s more than just dessert; it’s a fun baking adventure that fills your kitchen with warmth, and the end result is a stunning centerpiece that brings smiles. Give it a try, enjoy the process, and watch how everyone lights up when you present this beautiful, delicious log of chocolatey goodness.