Yule Log Cake (Easy Chocolate Christmas Roll Cake)

This Yule Log Cake looks like it came from a bakery, but it is surprisingly simple to make at home. A soft chocolate sponge rolls around a cloud of vanilla cream, then gets a quick coat of glossy ganache you can texture into bark.

The result is festive, chocolatey and light after a big holiday meal. If you can whisk eggs and use a tea towel, you can make this Christmas classic.

Why this Yule Log works

This recipe uses a classic sponge technique: whipped egg whites give the cake its lift and flexibility, so it rolls without cracking. There is no butter in the sponge, which keeps it light and bendy.

The filling is stabilized with a bit of mascarpone so it stays fluffy and sliceable. A simple ganache becomes the bark. It spreads like frosting when slightly cooled, and a fork makes instant tree rings and texture. It looks showy on the table and tastes like a rich chocolate cream roll.

Ingredients you’ll need

Just pantry cocoa, eggs, sugar and cream make the magic here. The mascarpone is optional but helps the filling hold its shape for clean slices.

Chocolate Sponge

• 5 large eggs, room temperature, separated
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour, spooned and leveled
• 1/4 cup unsweetened cocoa powder, natural or Dutch-process
• 1/4 tsp fine salt
• 1/4 tsp cream of tartar

For Rolling

• 2 tbsp unsweetened cocoa powder, for dusting towel or parchment

Whipped Cream Filling

• 1 cup heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 4 oz mascarpone cheese, cold, optional for stability

Chocolate Ganache Bark

• 8 oz semisweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 pinch fine salt

Decoration

• powdered sugar, for dusting
• fresh cranberries and rosemary, optional

How to make a Yule Log Cake

Follow these short steps and you’ll have a gorgeous chocolate roll with creamy filling and ganache bark.

1. Prep the pan: Heat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment, leaving a little overhang, and lightly grease the paper. Lay out a clean kitchen towel and dust it generously with cocoa powder.
2. Make the yolk mixture: In a medium bowl, whisk egg yolks, 1/2 cup of the sugar, and vanilla until pale and slightly thick, about 2 minutes. Sift flour, cocoa, and salt over the bowl and fold until mostly combined. The batter will be thick.
3. Whip the whites: In a clean large bowl, beat egg whites and cream of tartar on medium-high to soft peaks. Gradually rain in the remaining 1/4 cup sugar and beat to glossy stiff peaks.
4. Fold and bake: Gently fold one-third of the whites into the yolk mixture to loosen, then fold in the remaining whites in two additions just until no streaks remain. Spread evenly in the prepared pan. Bake 10 to 12 minutes, until the top springs back when touched and edges just pull away.
5. Roll while warm: Immediately run a knife around edges, invert the cake onto the cocoa-dusted towel, and peel off the parchment. Starting from a short side, roll the warm cake up with the towel. Let it cool seam-side down for 30 minutes.
6. Make the filling: In a chilled bowl, beat the mascarpone briefly to smooth (if using). Add cold cream, powdered sugar, and vanilla. Whip to medium-stiff peaks, fluffy but spreadable.
7. Fill and reroll: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border all around. Reroll gently without the towel. Wrap and chill 20 to 30 minutes to set.
8. Make ganache: Place chopped chocolate, butter, and a pinch of salt in a bowl. Heat cream to steaming, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Cool 15 to 25 minutes until thickened to a spreadable consistency.
9. Trim and frost: Trim one end of the roll on a slight diagonal and place the cutoff along the side like a stump, attaching with a dab of ganache. Spread ganache over the log in swirls and ridges. Drag a fork lightly to create bark lines and knots.
10. Chill and decorate: Refrigerate 15 to 20 minutes to set. Dust with powdered sugar for snow and add cranberries and rosemary if you like. Slice with a warm serrated knife, wiping between cuts.

Storage, make-ahead and reheating

The finished cake keeps well, covered, in the fridge for up to 3 days. The ganache will firm up but stay sliceable, and the sponge stays soft thanks to the cream layer. For the prettiest presentation, dust with powdered sugar right before serving.

To make ahead, bake and roll the cake in the towel up to 24 hours in advance, wrap well and refrigerate. Whip the filling and assemble the next day. You can also fill, roll and chill the cake, then frost with ganache up to 1 day before serving. Do not freeze the fully assembled cake with whipped cream filling. If you need a longer head start, bake the sponge, cool, wrap and freeze up to 1 month. Thaw in the fridge overnight before filling.

There is no reheating for this dessert. Serve chilled or let it stand 15 minutes at room temperature to soften the ganache slightly.

Common mistakes to avoid

• Overbaking the sponge: Even a few extra minutes dries it out and causes cracks. Pull it when the top springs back and the edges just pull from the pan.
• Skipping the hot roll: Roll the cake while it’s warm in a towel or parchment. That sets the shape and prevents breakage later.
• Deflating the batter: Fold the whites gently into the yolk mixture. Stirring hard knocks out air, making the cake dense and less flexible.
• Filling too thick at the edges: Leave a 1/2-inch border so the cream doesn’t squish out when you roll.
• Using ganache too warm: If it’s runny, it will slide off. Let it cool until spreadable like soft frosting before icing the log.

Variations and substitutions

• Mocha Yule Log: Add 1 teaspoon instant espresso powder to the cocoa in the sponge and 1 teaspoon to the ganache for a gentle coffee note.
• Peppermint twist: Fold 1/4 cup crushed peppermint candy into the filling and add a few on top. Serve alongside easy peppermint bark for extra minty cheer.
• Cherry-chocolate: Brush the sponge lightly with cherry syrup before filling and scatter chopped maraschino cherries over the cream.
• Mascarpone-free: Skip the mascarpone and stabilize with 1 tablespoon instant vanilla pudding mix or 1 teaspoon unflavored gelatin bloomed in 1 tablespoon water and melted.
• Buttercream bark: Swap ganache for chocolate buttercream if you prefer a sweeter, lighter frosting.

What to serve with it

This cake is rich yet airy, so pair it with something cozy to sip. A pot of creamy crockpot hot chocolate or warming Hungarian mulled wine is perfect for a carol-singing night. For a small bite on the side, set out a plate of no-bake rum balls.

Yule Log Cake FAQs

How do I keep my Yule Log from cracking?

Don’t overbake, and roll the cake while it’s still warm in a towel or parchment. That sets a curved memory into the sponge. If a small crack appears, cover it with ganache later and nobody will notice.

Can I make this cake the day before?

Yes. Assemble the cake, cover and chill up to 24 hours. Dust with powdered sugar and add fresh garnish right before serving. The texture actually improves slightly as the cream softens the sponge.

What size pan should I use?

A 10×15-inch jelly roll pan works best. A 12×17-inch half-sheet will make a thinner cake and can overbake quickly, so start checking early. Line the pan with parchment and leave overhang for easy lifting.

Can I freeze a Yule Log Cake?

You can freeze the baked sponge, tightly wrapped, for up to 1 month. Thaw overnight in the fridge, then fill and frost. I don’t recommend freezing the filled and frosted cake because the whipped cream can weep as it thaws.

Do I have to use mascarpone in the filling?

No. It helps stabilize, but you can use plain whipped cream sweetened with powdered sugar, or add a spoonful of instant pudding mix for hold. Just whip to medium-stiff peaks so it spreads smoothly.

A sweet holiday send-off

I love how this Yule Log turns a few simple ingredients into a centerpiece dessert. Take your time with the roll, have fun making bark lines, and don’t forget the snowy sugar dusting. It’s the little details that make everyone smile.

Yule Log Cake (Easy Chocolate Christmas Roll Cake)

A soft chocolate sponge filled with lightly sweetened vanilla cream and finished with chocolate ganache bark. Festive, impressive and simpler than it looks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Chocolate Sponge

• 5 large eggs room temperature, separated
• 3/4 cup granulated sugar divided
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour spooned and leveled
• 1/4 cup unsweetened cocoa powder natural or Dutch-process
• 1/4 tsp fine salt
• 1/4 tsp cream of tartar

For Rolling

• 2 tbsp unsweetened cocoa powder for dusting towel or parchment

Whipped Cream Filling

• 1 cup heavy whipping cream cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 4 oz mascarpone cheese cold, optional for stability

Chocolate Ganache Bark

• 8 oz semisweet chocolate finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 pinch fine salt

Decoration

• powdered sugar for dusting
• fresh cranberries and rosemary optional

Method

 

1. Prep the pan: Heat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment, leaving a little overhang, and lightly grease the paper. Lay out a clean kitchen towel and dust it generously with cocoa powder.
2. Make the yolk mixture: In a medium bowl, whisk egg yolks, 1/2 cup of the sugar, and vanilla until pale and slightly thick, about 2 minutes. Sift flour, cocoa, and salt over the bowl and fold until mostly combined. The batter will be thick.
3. Whip the whites: In a clean large bowl, beat egg whites and cream of tartar on medium-high to soft peaks. Gradually rain in the remaining 1/4 cup sugar and beat to glossy stiff peaks.
4. Fold and bake: Gently fold one-third of the whites into the yolk mixture to loosen, then fold in the remaining whites in two additions just until no streaks remain. Spread evenly in the prepared pan. Bake 10 to 12 minutes, until the top springs back when touched and edges just pull away.
5. Roll while warm: Immediately run a knife around edges, invert the cake onto the cocoa-dusted towel, and peel off the parchment. Starting from a short side, roll the warm cake up with the towel. Let it cool seam-side down for 30 minutes.
6. Make the filling: In a chilled bowl, beat the mascarpone briefly to smooth (if using). Add cold cream, powdered sugar, and vanilla. Whip to medium-stiff peaks, fluffy but spreadable.
7. Fill and reroll: Carefully unroll the cooled cake. Spread the cream evenly, leaving a 1/2-inch border all around. Reroll gently without the towel. Wrap and chill 20 to 30 minutes to set.
8. Make ganache: Place chopped chocolate, butter, and a pinch of salt in a bowl. Heat cream to steaming, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Cool 15 to 25 minutes until thickened to a spreadable consistency.
9. Trim and frost: Trim one end of the roll on a slight diagonal and place the cutoff along the side like a stump, attaching with a dab of ganache. Spread ganache over the log in swirls and ridges. Drag a fork lightly to create bark lines and knots.
10. Chill and decorate: Refrigerate 15 to 20 minutes to set. Dust with powdered sugar for snow and add cranberries and rosemary if you like. Slice with a warm serrated knife, wiping between cuts.

Notes

Room temperature eggs whip higher and make a more flexible sponge.

Dust the towel with cocoa instead of powdered sugar to avoid white marks on the cake.

If ganache sets too firmly, microwave it for 5 seconds and stir until spreadable again.

For super clean slices, chill the assembled cake 45 minutes before cutting.

About the Author

See also  Easy Lemon Chicken Breast Recipes: 5 Light, Zesty Dinners Ready In 30 Minutes That Pop

Tamás Puskás Owner of Home Style Vibes

Owner of Home Style Vibes

Tamás Puskás is the owner and editor of Home Style Vibes, a cozy-modern lifestyle blog about creating a home you truly love. Right now he's building a new family home from the ground up, so he deals with the same questions readers ask every day: which materials actually last, what's worth the money, and how to make a house feel like home without the overwhelm. Home Style Vibes covers home decor, DIY projects, cleaning and organization, easy family recipes, plants, and seasonal ideas. Everything is practical, tested, and made for real family life with a little one at home.