If you’re dreaming of a show-stopping holiday dessert that’s as delicious as it is beautiful, you’ve come to the right place. This Chocolate Yule Log Cake Recipe is my absolute favorite festive treat to make for family and friends. It’s fluffy, rich, and wrapped in a silky chocolate ganache that tastes just like a cozy winter hug. When I first made this cake, I was amazed at how such simple ingredients could come together to create something truly magical—and I can’t wait for you to try it too!

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Why You’ll Love This Recipe

Effortlessly Elegant: This cake looks fancy but is surprisingly straightforward to make, even if you’re new to rolling cakes.
Perfect Texture: The sponge is tender and pliable, so it won’t crack when you roll it—something I used to worry about until I switched to this method.
Decadent Chocolate Flavor: With layers of cream, espresso, and rich dark chocolate ganache, it’s an irresistibly indulgent treat.
Make-Ahead Friendly: You can prep it a day or two in advance, which means less stress on the big day.

A chocolate roll cake with one large piece and one smaller round slice placed in front. The outer layer is covered in dark chocolate frosting with a textured wavy pattern that looks like tree bark. Inside, there are spiral layers of light cream and dark chocolate sponge cake, creating a swirl effect. The cake sits on a piece of parchment paper on a white marbled surface, sprinkled with crushed golden crumbs around it. In the background, there are pine cones and blurred warm brown tones adding a cozy feel. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate cake, holiday Yule log, Christmas dessert, rich chocolate cake

Ingredients You’ll Need

Each ingredient in this Chocolate Yule Log Cake Recipe plays a crucial role in texture and flavor. The heavy cream keeps things silky and rich, while the cocoa and espresso powder deepen the chocolate taste. Here’s a little rundown to help you shop smart.

Flat lay of a few whole brown eggs with clean shells, a small white ceramic bowl of deep brown cocoa powder, a small white ceramic bowl of fine granulated sugar, a small white ceramic bowl of light beige skim milk powder, a small white ceramic bowl of smooth heavy whipping cream, a small white ceramic bowl of golden honey, a neat pile of glossy chopped semisweet dark chocolate pieces, a small white ceramic bowl of fine espresso powder, and a small white ceramic bowl of warm brown pumpkin pie spice placed 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 awthu7i m7354615311229779997 - Chocolate Yule Log Cake, festive chocolate cake, holiday Yule log, Christmas dessert, rich chocolate cake

Heavy whipping cream: I always use 35% fat cream for that perfect whip and smooth ganache.
Skim milk powder: Adds a touch of richness and helps stabilize the whipped cream filling.
Granulated sugar: Regular sugar sweetens but doesn’t overpower the chocolate.
Cocoa powder: Use unsweetened natural cocoa for intense chocolate flavor; I love the depth it adds.
Espresso powder: Just a pinch boosts the chocolate notes—you can’t taste coffee, but you’ll notice the difference!
Pumpkin pie spice (or cinnamon): I like the hint of warmth this brings; cinnamon works beautifully too.
Pure vanilla extract: Enhances all the flavors and rounds out the sweetness perfectly.
Honey or corn syrup: Helps the ganache stay glossy and smooth.
Semisweet dark chocolate: Quality chocolate makes all the difference—I opt for at least 60% cacao for richness.
Pinch of salt: Balances the sweetness and intensifies the chocolate.

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 that this Chocolate Yule Log Cake Recipe can be customized to fit your tastes or dietary needs without losing its charm. Feel free to experiment—I’ve tried a few twists myself that I’m excited to share.

Variation: For a festive flair, try adding a teaspoon of orange zest to the filling—it brightens the chocolate beautifully.
Dietary twist: Swap heavy cream for coconut cream to make a dairy-free version; the texture is a little different but still delicious.
Flavor swap: Use cinnamon instead of pumpkin pie spice for a slightly different warmth that pairs nicely with the chocolate.
Decoration idea: Top the cake with fresh berries or edible gold leaf for an elegant holiday presentation.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prepare Your Pan Like a Pro

Start by preheating your oven to 350°F and greasing a 17×11-inch baking sheet lightly with butter or cooking spray. I’ve found that lining the pan with parchment paper and securing it with binder clips keeps the edges flat and ensures the sponge cake bakes evenly. Don’t forget to lightly spray the parchment too—that extra step helps the cake release smoothly later on, which is critical to rolling it without cracks.

Step 2: Make the Sponge Cake and Roll It Warm

The trick to a soft, rollable cake is baking it just right—about 9 to 11 minutes until it springs back gently. When it’s out of the oven, sprinkle the top with cocoa or icing sugar and run a knife along the edges to loosen it. Invert it onto a clean kitchen towel dusted with sugar or another piece of parchment, peel off the initial parchment carefully, and roll the cake up while it’s still warm. Trust me, the warmth helps the cake form into that perfect log shape without cracking. Let it cool completely rolled up with the seam side down, so it holds its shape.

Step 3: Whip Up the Creamy Filling

Combine your cream, milk powder, sugar, cocoa, espresso powder, and spices, then beat until it holds firm peaks. This whipped filling is luscious but stable, thanks to the milk powder—and the hint of espresso boosts the chocolate notes so beautifully. Fold in the vanilla extract last and keep the bowl chilled while you assemble the cake.

Step 4: Assemble and Chill

Unroll the cooled cake gently and spread about two-thirds of the filling evenly, leaving a little border all around. I like to pack a bit of filling into the innermost edge before rolling it back up carefully—this helps the spiral look neat and full. Place the rolled cake seam-side down in the fridge for 30 minutes while you keep the remaining filling chilled. After chilling, spread the reserved cream over the outside of the log and chill again to set everything up nicely.

Step 5: The Perfect Ganache Glaze

Heat cream and a touch of honey or corn syrup until simmering, then pour it over chopped chocolate. Let it sit covered for a couple minutes before gently stirring until silky smooth. I like to pour the ganache when it’s just a little warm and still pourable—that way, it coats the cake without melting the cream layer beneath it. Pour half the ganache on, spread it swiftly but gently, and let it set for 5 minutes before finishing with the rest. Don’t overwork the surface or you’ll lose the shiny glaze. I love making swirls on the ends to mimic tree rings—it’s such a fun detail!

Step 6: Chill and Decorate

Pop the cake in the fridge for at least two hours to let everything firm up. Just before serving, I sprinkle crushed pistachios around the base to look like forest moss—it adds a lovely texture and festive color that wows guests every time.

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Pro Tips for Making Chocolate Yule Log Cake Recipe

Use a Kitchen Towel to Roll: Rolling the cake in a kitchen towel dusted with sugar helps prevent sticking and tearing—this tip saved me from cracking disasters more than once.
Don’t Overbake Your Sponge: Keep an eye on your oven; the cake should spring back gently. Overbaking leads to a dry surface that cracks when rolled.
Chill the Filling: Always keep your filling chilled before and after whipping to maintain its stability and creaminess.
Timing the Ganache: Let the ganache cool to just the right temperature—too hot and it melts the cream, too cold and it won’t spread smoothly. I watch for it to be glossy and pourable.

How to Serve Chocolate Yule Log Cake Recipe

A slice of chocolate roll cake with two distinct layers is on a white plate with a gold floral pattern. The cake has a dark brown chocolate sponge layer rolled tightly with a creamy white filling, forming a spiral shape. The outside of the cake is covered with a shiny dark chocolate glaze with textured lines, and there are small golden crumbs sprinkled around the plate and on the cake. A gold fork rests on the plate, and in the background, the remaining cake roll sits on a white plate lined with parchment paper, with more golden crumbs scattered nearby on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Yule Log Cake, festive chocolate cake, holiday Yule log, Christmas dessert, rich chocolate cake

Garnishes

I’m a big fan of simple yet festive garnishes. Crushed pistachios add a pretty green contrast and some lovely crunch, while a light dusting of powdered sugar dusted over pine sprigs or fresh cranberries makes for a classic holiday look. For a little extra sparkle, sprinkle on edible gold dust—your guests will think you’ve hired a cake artist!

Side Dishes

This Chocolate Yule Log pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a grown-up touch, try serving it alongside a glass of ruby port or a cinnamon-spiked mulled wine. It’s the perfect balance of rich and refreshing.

Creative Ways to Present

I once made a snowy woodland scene by dusting powdered sugar over the cake, then decorating around it with mini meringue mushrooms and sugared cranberries—such a showstopper for Christmas dessert tables! Another time, I wrapped the cake in parchment paper tied with a red ribbon for easy gifting. You can really have fun making this cake the centerpiece of your holiday festivities.

Make Ahead and Storage

Storing Leftovers

Once assembled and chilled, this Chocolate Yule Log Cake holds up beautifully covered in the refrigerator for up to three days. I keep it in a cake dome or an airtight container to prevent it from absorbing any fridge odors. The texture stays moist, and the ganache remains shiny when stored properly.

Freezing

I’ve frozen leftover slices wrapped tightly in plastic wrap and then placed in freezer bags. They thaw well overnight in the fridge and still taste almost as fresh as the day I made them. Just note that the ganache might lose a little of its glossy finish after freezing.

Reheating

This cake is best enjoyed cold or at room temperature, but if you want to warm it slightly, let it sit out for 15-20 minutes to soften a bit before serving—no microwave needed. Heating ganache or whipped cream directly can cause it to separate, so gentle warming works best for texture and flavor.

FAQs

Can I make this Chocolate Yule Log Cake Recipe ahead of time?

Absolutely! You can bake the sponge cake up to a day in advance and keep it wrapped tightly at room temperature. The assembled cake also stores well in the fridge for up to three days, making it a perfect make-ahead holiday dessert.
What if my sponge cracks when I roll it?

Cracking usually happens if the cake cools before rolling or is overbaked. To avoid this, roll the cake while it’s still warm using a sugar-dusted kitchen towel or parchment. If cracks appear, you can cover them up with the cream filling or decorate the outside creatively.
Can I use regular cocoa powder or should it be Dutch-processed?

I prefer natural unsweetened cocoa powder for this recipe because it gives a bright, robust chocolate flavor that complements the espresso powder perfectly. However, Dutch-processed cocoa works too; just expect a slightly different taste and color.
How do I get that shiny ganache finish on top?

Timing and temperature are everything with ganache. Pour it when it’s warm and pourable but not hot. Spreading it gently and avoiding over-stroking helps maintain that glossy look. Adding honey or corn syrup to the cream before heating also helps achieve a beautiful shine.

Final Thoughts

I genuinely love how this Chocolate Yule Log Cake Recipe combines classic flavors with a tender, fluffy texture that’s a joy to make—and even more joyful to eat. It’s become my go-to holiday dessert because it feels special but never intimidating. If you’re looking to impress with a festive showstopper that’s surprisingly achievable, give this recipe a try. I promise, once you master it, you’ll be making it every year like I do!