If you’ve ever wanted to wow your friends and family with a stunning homemade holiday dessert, this Chocolate Yule Log Cake Recipe is just what you need. I absolutely love how this cake combines a light, fluffy chocolate sponge with a luscious whipped filling and glossy ganache glaze. When I first tried making it, I was nervous about rolling the cake without cracks—spoiler, I learned some tricks that I can’t wait to share so you’ll absolutely nail it too!

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Why You’ll Love This Recipe

Classic Holiday Charm: It’s a traditional Christmas dessert that instantly brings festive cheer to any table.
Soft & Fluffy Sponge: The sponge cake is light and tender, which makes rolling it a breeze without cracking.
Decadent Yet Balanced Flavor: The whipped chocolate filling and smooth ganache add richness without being too heavy.
Impressively Easy: Despite its fancy appearance, the steps are straightforward and you’ll be surprised how well it turns out.

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, holiday dessert, Christmas cake recipe, chocolate cake roll, festive dessert idea

Ingredients You’ll Need

The magic behind this Chocolate Yule Log Cake Recipe is the harmony of simple, quality ingredients that create a luxurious texture and flavor. When picking your chocolate, opt for good-quality semisweet dark chocolate—it makes a gorgeous base for the ganache glaze.

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, holiday dessert, Christmas cake recipe, chocolate cake roll, festive dessert idea

Heavy whipping cream: It’s essential for a rich, fluffy filling and glossy ganache; make sure it’s cold for best whipping results.
Skim milk powder: This adds a subtle creaminess to the filling without extra liquid.
Granulated sugar: Sweetens the filling just right without overwhelming the chocolate.
Cocoa powder: Choose Dutch-processed if you want a smoother, less acidic chocolate flavor.
Espresso powder: Just a touch to intensify the chocolate flavor without making your cake taste like coffee.
Pumpkin pie spice or ground cinnamon: Adds a hint of warmth that makes this cake feel cozy and festive.
Pure vanilla extract: Enhances all the other flavors beautifully.
Honey or corn syrup: Gives the ganache a glossy finish and smooth texture.
Semisweet dark chocolate: The star ingredient for the ganache—chunk it finely so it melts smoothly.
Salt: A pinch to balance the sweetness and deepen the chocolate flavor.

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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.

Variations

One of the things I love most about this Chocolate Yule Log Cake Recipe is how easily you can personalize it. Whether you want a dairy-free version or want to experiment with different spices, this recipe is a fantastic foundation to play around with.

Vegan Variation: I swapped out heavy cream for coconut cream and used dairy-free chocolate once—and it was divine! Just be sure to chill the coconut cream thoroughly for better whip.
Spiced-Up Filling: I enjoy adding a pinch of chili powder or nutmeg for a surprising warmth that excites the palate.
Mocha Twist: Adding a splash of espresso or strong coffee to the ganache intensifies the chocolate and creates a grown-up treat.
Festive Touch: Swap pumpkin pie spice for pure cinnamon or add orange zest to the filling for a fresh holiday zing.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prep Your Pan & Make the Sponge Base

First things first, preheat your oven to 350°F and prepare a large 17×11-inch baking sheet. I like to grease it well and line it with parchment, then use binder clips to hold that parchment firmly in place—it makes spreading your batter evenly so much easier. When spreading the chocolate batter, use a large offset spatula to get a thin, uniform layer. Bake for about 9-11 minutes until the cake springs back gently when pressed—a quick touch test that ensures it’s perfectly tender, not overdone.

Step 2: Roll the Cake While It’s Warm

This is where I used to get nervous! But here’s my trick: once out of the oven, dust the cake with cocoa powder or icing sugar, then carefully run a knife around the edges and flip the cake onto a clean kitchen towel. Peel off the baked-in parchment and, while the cake is still warm, roll it up with the towel. This step stops cracks from forming and helps the cake “remember” its rolled shape while cooling.

Step 3: Make the Whipped Chocolate Filling

For the filling, whip your cream with milk powder, sugar, cocoa powder, espresso powder (if using), and your favorite spice until it holds firm peaks. This whipped filling is both fluffy and chocolatey—don’t forget to fold in the vanilla extract for that extra flavor boost! Keep it chilled until you’re ready to assemble.

Step 4: Assemble Your Yule Log

Gently unroll the cooled sponge and spread about two-thirds of your whipped filling evenly, leaving a small border around the edges. I like to pile extra filling on the end that will become the center of the spiral—this gives the slice a beautiful defined spiral look. Then carefully roll the cake back up, transferring it seam-side down to chill for about 30 minutes.

Step 5: Cover with Remaining Cream & Apply Ganache

Once chilled, smooth the remaining whipped cream over the log in a thin layer and chill again for 30 minutes. While that’s chilling, make your ganache glaze by heating cream with honey or corn syrup, pouring it over chopped chocolate, and stirring until glossy and smooth. Let the ganache cool until it’s flowy but not too hot—this part took me a couple tries to get just right; if it’s too warm, it melts your whipped cream, if too cold, it won’t spread smoothly.

Step 6: Final Ganache Coat & Chill

Pour half the ganache evenly over the cake, spreading it quickly and gently so you don’t disturb the whipped cream beneath. After it sets a bit, pour the rest on top, making long smooth strokes. I love to swirl the ganache at the ends to mimic wood grain—it’s such a fun finishing touch. Pop your cake in the fridge to chill for at least 2 hours for the best slice.

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Pro Tips for Making Chocolate Yule Log Cake Recipe

Use a Kitchen Towel to Roll: Rolling the warm cake with a towel prevents tearing and cracks, so don’t skip this step.
Don’t Overbake the Sponge: Keep a close eye during baking; overbaking dries out the surface and causes cracking when rolled.
Perfect Ganache Temperature: Let your ganache cool to just warm and pourable—too hot melts the cream, too cold won’t spread well.
Chill Between Steps: Chilling the rolled cake and frosting keeps everything firm and easier to handle for the ganache layer.

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, holiday dessert, Christmas cake recipe, chocolate cake roll, festive dessert idea

Garnishes

I like sprinkling crushed pistachios over the top and around the base of the log to mimic moss—you get this lovely rustic, forest-like vibe. Sometimes I also dust a little powdered sugar to look like snow, or add fresh holly sprigs for a festive touch. It’s those little details that make this Yule Log look straight out of a holiday fairy tale.

Side Dishes

This cake is rich, so I usually serve it with simple sides like fresh berries, a scoop of vanilla bean ice cream, or some lightly sweetened whipped cream. A cup of strong coffee or spiced tea also pairs perfectly and balances the chocolatey indulgence.

Creative Ways to Present

For holidays, I love putting the Yule Log on a wooden board or rustic platter. You can carve a small “branch” off the log’s side with a serrated knife to really make it look like a tree trunk. Another fun trick I tried was adding edible gold dust over the ganache or tiny meringue “mushrooms” around the base—it’s such a playful way to wow guests!

Make Ahead and Storage

Storing Leftovers

After it’s chilled and set, I keep any leftover Chocolate Yule Log Cake covered with a tall cake cover or plastic wrap in the fridge. It stays delicious for 2-3 days, and the flavors actually deepen overnight.

Freezing

I’ve frozen this cake wrapped tightly in plastic wrap and then foil, and while it’s not quite as fresh as the day it was made, it freezes surprisingly well. Just thaw it overnight in the fridge before serving to keep the texture intact.

Reheating

This cake is best served cold, but if you want to soften the ganache slightly, let it sit at room temperature for 20-30 minutes. I don’t recommend microwaving as it melts the whipped cream and changes the texture.

FAQs

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

Absolutely! You can assemble the cake a day or two before your event. Just keep it well covered and chilled. The flavors meld beautifully, and it’s actually easier to slice when it’s chilled.
What can I substitute if I don’t have espresso powder?

If you don’t have espresso powder, you can omit it entirely or use a teaspoon of instant coffee granules. It intensifies the chocolate flavor but won’t make your cake taste like coffee.
How do I prevent the cake from cracking when rolled?

Rolling the cake warm with a clean kitchen towel or parchment helps prevent cracks. Also, don’t overbake the sponge to keep it soft and bendy. If it cools flat, it’ll crack when you try to roll it.
Can I use a different type of chocolate for the ganache?

Yes! While semisweet dark chocolate is classic, you can use milk chocolate for a sweeter taste or bittersweet chocolate for more intensity. Just adjust the sugar in the filling accordingly.

Final Thoughts

This Chocolate Yule Log Cake Recipe holds a special place in my heart—it turns holiday baking into a fun and impressive project without being overwhelming. I love pulling it out each year, watching the smiles as people marvel at the beautiful spiral and rich ganache. Once you try this recipe, I’m confident it’ll become a must-have tradition for your festive celebrations too. Go ahead and give it a shot—you’ve got this, and trust me, it’s totally worth it!