chocolate yule log cake recipe

Written BySheba G Updated On
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The Best chocolate yule log cake recipe

This chocolate yule log cake recipe is one I have been making for years. My kids absolutely love it, and it has become a staple for our Christmas Eve dessert. The cake is rich and chocolatey, but I love that it uses simple ingredients you probably already have in your pantry. It is a great way to end a holiday meal without spending all day in the kitchen.

I first tried making a yule log when my oldest was in preschool, and it was a disaster. But I kept tweaking the recipe, and now this version is foolproof. The sponge cake is light and airy, and the chocolate buttercream is just the right amount of sweet. Plus, a slice of this cake has a surprising amount of fiber from the cocoa powder, so I feel a little better serving it to my family.

This recipe is perfect for Christmas, but honestly, we make it all winter long. It looks impressive on the table, but it is really simple to put together. I love that I can make it the day before and just pull it out when guests arrive. It is one of those desserts that everyone raves about, and it makes me happy to see my family enjoying something I made with love.

Classic Chocolate Yule Log Cake

4.6 from 1484 votes

A light and airy chocolate sponge cake rolled with a rich chocolate buttercream filling. This yule log is a festive and delicious dessert that is surprisingly simple to make.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time42 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)

For the Filling and Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat oven to 375 degrees F. Line a 15×10 inch jelly roll pan with parchment paper and lightly grease the paper.
2In a small bowl, whisk together cocoa powder, flour, baking powder, and salt. Set aside.
3In a large bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup of the granulated sugar, beating until stiff peaks form. Set aside.
4In another large bowl, beat egg yolks and the remaining 1/4 cup granulated sugar on high speed until thick and pale, about 3 minutes. Beat in vanilla extract.
5Fold the flour mixture into the egg yolk mixture until just combined. Then gently fold in the beaten egg whites until no white streaks remain.
6Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
7While the cake is baking, lay a clean kitchen towel on a work surface and dust it generously with powdered sugar.
8Immediately after removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.
9To make the filling, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, beating until combined. Add the heavy cream, vanilla, and salt, and beat until light and fluffy.
10Once the cake is cool, gently unroll it. Spread about half of the buttercream evenly over the cake. Re-roll the cake (without the towel) and place it seam-side down on a serving platter.
11Frost the outside of the log with the remaining buttercream. Use a fork to create bark-like lines. Dust with a little powdered sugar before serving.

🔧Equipment

15×10 inch jelly roll pan
Parchment paper
Electric mixer
Large mixing bowls
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 180mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a lighter cake, sift the cocoa powder and flour together twice. Make sure your eggs are at room temperature for the best volume when beating.

Watch Video Of How Classic Chocolate Yule Log Cake Works

This chocolate yule log cake is a beautiful and delicious dessert that always gets compliments. It is a wonderful choice for Christmas dinner, but it works just as well for a winter birthday or a cozy weekend treat. My family looks forward to it every year, and I know yours will too.

❓ Frequently Asked Questions About Chocolate Yule Log Cake

1. Can I make this chocolate yule log ahead of time?

Yes, you can make this cake a day in advance. Assemble and frost the log, then keep it covered in the refrigerator. Let it sit at room temperature for about 30 minutes before serving for the best texture.

2. My cake cracked when I rolled it. What went wrong?

This usually happens if the cake is overbaked or if it cooled too much before rolling. Be sure to roll it while it is still warm from the oven, using the towel and powdered sugar to help it hold its shape.

3. Can I use a different type of filling?

Absolutely. A whipped cream filling with fresh berries is a great lighter option. You can also use a coffee flavored buttercream or a white chocolate ganache for a different taste.

4. How do I get the bark like texture on the frosting?

Once the log is fully frosted, take a fork and gently drag it along the length of the log. Go back and forth to create natural looking ridges. You can also add a small branch shaped piece of cake on top for a more realistic look.

5. Can I freeze this yule log cake?

Yes, you can freeze the unfrosted cake roll. Wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw it in the refrigerator overnight before frosting and serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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