Yule Log Cake Recipe

Christmas celebrations deserve a stunning and decadent Yule Log Cake to share with your loved ones. My cake recipe is a sweet and chocolaty roll that looks wonderful as a centerpiece on any holiday table. I love how easy it is to make and how much chocolate flavor it has with plenty of cocoa powder, a creamy filling, and fluffy chocolate ganache frosting that is perfect for anyone who enjoys rich chocolate desserts as much as I do.

You can never go wrong with a chocolate dessert when you host a party. Honestly, I have yet to meet anyone who turns down chocolate, so I always make sure it shows up on my dessert table. I set out my easy chocolate mousse, a bowl of whipped chocolate that my kids love to spoon over anything sweet, and sometimes a chocolate flourless cake like the one I brought to a friends house last week. Everyone kept asking how I made it without flour, ha! so I knew I had picked the right treat to share.

Although there are quite a few steps to make this beautiful Yule Log Cake, do not let that scare you. Trust me, with my easy step by step directions, you will have no problem making this Christmas cake. Plus, I use simple ingredients like cocoa powder, eggs, butter, flour, sugar, and other basic items that I usually already have in my pantry. My kids absolutely love this cake, and I invite you to make it yourself to impress your guests this holiday season.

Why you will love this recipe

• Rich holiday flavor: I make this Yule Log Cake with plenty of cocoa powder, fluffy chocolate sponge, creamy filling, and smooth ganache, and the chocolate flavor oh…my, so decadent!
• Great for celebrations: This cake is my go to centerpiece for Christmas gatherings, it looks so festive on the table and it slices great for family style serving.
• Surprisingly easy to make: Even with all the layers, I just follow my simple steps so the sponge rolls well and the ganache frosting spreads easily which makes the whole process stress free.
• Loved by everyone: My kids and their friends enjoy the sweet filling and my chocolate loving friends always ask for a slice or two, so I know it is a dessert that works for all ages.

What you will need 

For the filling:

• Creamy base: I use softened butter, whole milk, and mascarpone cheese.
• Sweet mix: Powdered sugar adds the sweetness and blends easily into the filling and frosting.
• Chocolate flavor: Cocoa powder brings deep chocolate taste to the cake.
• Warm aroma: Pure vanilla extract is what I use.

Cake ingredients:

• Dry mix: Cocoa powder, flour, powdered sugar, and salt make the base for the sponge and help the cake stay light.
• Eggs and sugar: Room temperature eggs and granulated sugar help the sponge rise well.
• Flavor touch: Vanilla extract adds a warm sweet note that pairs nicely with the chocolate.

Ganache:

• Cream base: I use heavy cream to make the ganache smooth and silky.
• Chocolate mix: I melt semi sweet chocolate chips, do not use milk chocolate it doesn’t work.

How to make

1. Prep the filling: I mix the butter in a large bowl with an electric mixer on medium speed until it is light and fluffy. Then, I add the rest of the ingredients and mix on high speed until stiff peaks form, then gently fold in the mascarpone cheese with a spatula. I cover the bowl and place it in the fridge until I am ready to use it.

2. Mix cake batter: I preheat the oven to 400 degrees F, then grease a jelly roll pan with butter, line it with parchment paper, and spray the paper with cooking spray. I whisk the dry ingredients in a small bowl, then use a stand mixer or hand mixer to beat the sugar and eggs until they are light, thick, and fluffy. I add the vanilla and half of the flour mixture, stir well, and then mix in the remaining flour until smooth.

3. Bake and roll the cake: I pour the batter into the prepared pan and bake it for 8 to 10 minutes until it passes the toothpick test and the edges pull slightly from the pan. While it bakes, I dust a clean dish towel with powdered sugar. Once the cake is done, I turn it out onto the towel, remove the parchment paper, sprinkle more powdered sugar on top, and roll it up gently from the long side. I let it cool for 15 to 20 minutes.

4. Fill and shape the cake: I gently unroll the cake and spread half of the filling over the top with an offset spatula, then roll it back up without the towel. I wrap the cake in plastic and refrigerate it for 2 to 3 hours. Once it is chilled, I cut about one half inch off each end to show the spiral, then slice a diagonal piece about 3 inches long and attach it to the side of the cake with some of the remaining filling.

5. Prep the ganache: I heat the heavy cream in the microwave until it is boiling, which takes about 2 minutes. I place the chocolate chips in a medium bowl, pour the hot cream over them, let it sit for 1 minute, and then stir until the chocolate melts and the ganache becomes smooth.

6. Frost and decorate: Once the ganache cools and thickens, I spoon it over the cake and cover all the surfaces except the ends, then chill it in the fridge for 15 minutes. I use a fork to make lines that look like tree bark and the back of a spoon to make small circles for knots. I finish by sprinkling powdered sugar on top and adding decorations around the cake on a serving platter.

Expert tip

Roll the cake while warm

My best tip is to roll the cake while it is warm so it keeps its shape without cracking. I always grab a clean towel dusted with powdered sugar and roll the sponge right away, then let it cool that way before adding the filling. This is key and helps the cake stay soft and flexible which makes the final roll smooth and neat.

More tips to consider:

• I always use room temperature eggs because they mix into the batter more smoothly. Cold eggs can make the sponge dense.
• I leave a little space between the batter and the edge of the pan so the sides bake thinner. This helps the cake roll easily.
• I tap the pan a few times before baking to remove air bubbles. It helps the sponge bake evenly.
• I dust a clean kitchen towel with plenty of sugar before the cake comes out. This keeps the warm sponge from sticking.
• Also, you could also use the parchment paper that you baked it on to roll it instead of a towel. 
• I make sure the cake is fully cool and the filling is soft enough to spread. This keeps the sponge from tearing.
• I slice the cake with a serrated knife and wash it between cuts. This keeps each slice neat and clean.

Recipe variations and add-ins:

• Minty holiday cheer: I add 1 tablespoon of crushed peppermint candies to the filling for a fresh mint note. I also mix a tiny splash of peppermint extract into the ganache for a sweet holiday touch.
• Coffee chocolate mix: I whisk 1 teaspoon of instant coffee into the cocoa powder so the chocolate flavor tastes deeper. This mocha style sponge pairs so well with a simple vanilla filling.
• Berry sweet layer: I spread 2 tablespoons of raspberry jam under the filling for a bright and fruity taste. I top the cake with a few fresh raspberries to make it super festive.
• Nutty chocolate roll: I stir 2 tablespoons of hazelnut spread into the mascarpone filling for a rich nutty taste.
• Caramel sweet swirl: I drizzle 2 tablespoons of caramel sauce over the sponge before rolling the cake. This adds a warm sweetness that works so well with the cocoa powder and creamy filling.

Serving suggestions:

This Yule Log Cake is best served cold so every slice stays neat, and that is exactly how my family enjoys it. When we plan a holiday dinner, I place this cake in the center of the table with a bowl of my homemade whipped cream or a scoop of oreo ice cream right next to each slice. It pairs fantastic with a classic holiday dinner, especially after serving my oven roasted turkey. Highly recommended!

Since we are in holiday season, I like to go all in and add a few goodies next to the cake. I place a handful of Rosette Cookies around the platter because they brighten the table and everyone grabs one on the way to their seat. For drinks, I pour my cranberry Margarita for the adults and my cranberry mocktail for the kids, and the whole room starts in a cheerful mood from the first sip.

How to store leftovers:

• Fridge: First, I let the cake cool to room temperature, then I wrap it in plastic wrap and place it in an airtight container. It stays fresh in the fridge for up to 5 days.
• Freeze: If we can not finish the cake within 5 days, I freeze it. It keeps well for up to 3 months when wrapped in plastic and stored in an airtight container.
• Thaw: When we want to enjoy it again, I thaw the cake in the fridge overnight so the texture stays soft and creamy.

Frequently asked questions

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