If you’re hunting for a festive dessert that’s as impressive as it is delicious, you’re in the right place. This Chocolate Yule Log Cake Recipe is the ultimate showstopper for any holiday gathering. I absolutely love how this turns out — light, fluffy chocolate sponge rolled with luscious whipped ganache that melts in your mouth. When I first tried making a yule log, I was nervous about the rolling part, but I’ll share tips so you feel confident to nail it too!

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Why You’ll Love This Recipe

Perfect Texture: This chocolate yule log has a wonderfully soft yet sturdy sponge that holds up beautifully when rolled.
Decadent Flavor: The rich combination of cocoa, espresso, and pumpkin pie spice adds a cozy depth you won’t find in standard chocolate cakes.
Impressive & Easy: Though it looks fancy, I’ve broken down every step so you’ll breeze through making it at home.
Make-Ahead Friendly: You can prep this ahead and store it without losing any of its moist, fresh charm.

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 dessert, holiday yule log, Christmas chocolate cake, moist chocolate sponge

Ingredients You’ll Need

The magic of this Chocolate Yule Log Cake Recipe lies in the ingredients working harmoniously. Each component—from the rich dark chocolate to the subtle espresso powder—builds layers of flavor. When shopping, look for high-quality semisweet chocolate and fresh heavy cream, as these truly elevate the final result.

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 dessert, holiday yule log, Christmas chocolate cake, moist chocolate sponge

Heavy whipping cream: Use fresh 35% cream for fluffiness and a silky finish in both the filling and ganache.
Skim milk powder: Adds stability and a richer creaminess to the whipped filling.
Granulated sugar: Sweetens without weighing down the delicate whip.
Cocoa powder: Unsweetened, for pure chocolate flavor in your sponge and cream.
Espresso powder: Just a pinch enhances the chocolate’s complexity without making it taste like coffee.
Pumpkin pie spice or ground cinnamon: Adds cozy warmth—choose your favorite for a personal touch.
Pure vanilla extract: A must-have for depth and balance in the whipped cream filling.
Honey or corn syrup: Adds gloss and smoothness to the ganache glaze.
Semisweet dark chocolate: Go for good-quality bars, not chips, for the ganache’s shine and rich flavor.
Pinch of salt: Balances the sweetness and brightens the chocolate notes.

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

Over the years, I’ve played around with this recipe and love encouraging you to personalize it too! Whether you want to adjust flavors, accommodate dietary preferences, or add a seasonal twist, this recipe is super adaptable.

Flavor twist: For a festive holiday twist, swap pumpkin pie spice for cinnamon and nutmeg—my family goes crazy for this cozy combo!
Dietary version: I once made a dairy-free version using coconut cream and it turned out wonderfully rich—great if you have lactose intolerance.
Chocolate upgrade: Try mixing in chopped toasted hazelnuts into your filling for extra texture and nutty flavor.
Alcohol infusion: A splash of your favorite liqueur (like Grand Marnier or rum) in the cream takes it to the next level for holiday parties.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prep Your Pan and Batter

Start by heating your oven to 350°F and greasing a large 17×11-inch baking sheet. I always line mine with parchment and secure the edges with binder clips so it lays perfectly flat. This little trick guarantees an even cake thickness, which is key for rolling without cracks. Pour your chocolate sponge cake batter in next—spread it thinly and evenly with a large offset spatula. Bake it for about 9 to 11 minutes—you’ll know it’s ready when it springs back after a gentle press. Be careful not to overbake; a dry sponge will crack and make rolling a nightmare.

Step 2: Roll the Sponge While Warm

Once the cake is out of the oven, let it rest just a minute, then dust the top with cocoa powder or icing sugar. Gently run a knife along the edges to loosen it, then invert onto a clean kitchen towel—trust me, a towel works better than parchment for this step! Peel off the baked parchment, and while the cake is still warm and pliable, roll it up carefully from the short side with the towel inside. This rolling sets the shape so when you add your filling later, it won’t crack. Cool fully in this rolled form with the seam side down.

Step 3: Whip Up the Chocolate Filling

Time to make that dreamy filling! Grab a large bowl and beat together heavy cream, milk powder, sugar, cocoa powder, espresso powder, and your chosen spices. Use an electric mixer on medium speed until stiff peaks form—when you lift the beaters, the cream stands tall without collapsing. Stir in the vanilla extract gently, then keep it chilled until your cake is ready for assembly.

Step 4: Assemble and Chill

Carefully unroll your cooled cake and spread about two-thirds of the filling evenly across, leaving a small border. I like to deposit a dollop of filling at the tightest curl end to form a nice spiral center once re-rolled. Roll it back up gently, seam side down, and pop it in the fridge covered for 30 minutes so it firms up just right. Keep the remaining filling chilled.

Step 5: Cover with Cream and Prepare Ganache

Remove the log and spread the last of the whipped cream in a thin, even layer. Refrigerate again for half an hour to let it set. Meanwhile, make your ganache glaze: heat cream and honey or corn syrup until just simmering, then pour over chopped semisweet chocolate. Cover and let it sit for a couple of minutes before stirring smoothly. I learned not to rush cooling the ganache—too hot melts the cream, but too cold dulls the shine—so let it rest until pourable but not hot.

Step 6: Glaze and Decorate

Pour half the ganache over the cake quickly, then spread gently with an offset spatula without disturbing the cream below. Wait 5 minutes for it to set a bit, then add the remaining ganache and create beautiful swirls or “wood grain” patterns with your spatula. It’s a little like painting! Your yule log will shine and look incredibly festive. Chill for two hours or until fully set.

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Pro Tips for Making Chocolate Yule Log Cake Recipe

Use a kitchen towel to roll: I discovered this trick to keep the sponge moist and avoid cracking when rolling up the cake while still warm.
Don’t overbake the sponge: It should just spring back to touch — overbaking makes it dry and hard to roll.
Cool ganache to the right temperature: Let the ganache cool until just pourable; too hot or cold will either melt your cream or lose the glossy finish.
Handle ganache gently: Spread with soft, swift strokes and avoid over-working to keep that shiny look.

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 dessert, holiday yule log, Christmas chocolate cake, moist chocolate sponge

Garnishes

I love sprinkling crushed pistachios over and around the yule log—this gives a pretty pop of green that looks like moss on a tree trunk and adds a lovely crunch. A dusting of icing sugar on top just before serving mimics fresh snow and really amps up the holiday vibe.

Side Dishes

Since this cake is so rich, I like to serve it alongside fresh berries or a simple citrus salad to cut through the sweetness. A cup of strong coffee or spiced mulled wine pairs perfectly for a cozy holiday treat.

Creative Ways to Present

If you want to impress guests, place your yule log on a rustic wooden board, surround it with pine branches, cranberries, and small fairy lights. I once made mini yule logs for individual servings—super cute for a Christmas party buffet and easier to serve!

Make Ahead and Storage

Storing Leftovers

Wrap leftover yule log tightly with plastic wrap and store it in the fridge. Because of the cream and ganache, it stays fresh and moist for up to 3 days. I’ve found that giving it an hour to come to room temperature before serving helps restore its creamy texture.

Freezing

You can freeze this cake wrapped well in plastic and foil for up to a month. I thaw mine overnight in the fridge and finish with fresh ganache or cream topping for that just-made look.

Reheating

This cake is best served chilled, so reheating isn’t necessary. If you like slightly softer cream, remove from fridge 30 minutes before serving. Avoid warming in the microwave as it will alter texture and melt the ganache.

FAQs

Can I make the chocolate yule log cake recipe ahead of time?

Absolutely! You can prepare the cake and filling a day in advance and assemble it right before glazing. It also stores well in the fridge for a couple of days, making it perfect for holiday planning.
What’s the key to preventing the cake from cracking when rolling?

Rolling the sponge cake while it’s still warm and using a kitchen towel to help roll and hold it gently in shape is essential to prevent cracks. Cooling it fully in the rolled shape helps keep the perfect form for filling.
Can I use another type of chocolate for the ganache?

Yes, but semisweet dark chocolate works best for balance—it’s rich and not too sweet. If you want a sweeter ganache, milk chocolate is an option but may affect the set and shine.
How do I get the glossy ganache finish?

Let the ganache cool to near room temperature so it’s still pourable before spreading on the cake. Avoid over-spreading and reworking the ganache, which dulls the shine.

Final Thoughts

This Chocolate Yule Log Cake Recipe is one of those desserts I keep coming back to every holiday season because it never fails to impress and delight. It’s a perfect balance of comforting and elegant, straightforward in execution but stunning in presentation. I hope you’ll give it a try and make some wonderful memories with it — after all, nothing says holiday magic like slicing into a beautifully rolled yule log that’s packed with creamy chocolate goodness.