I can’t get over how this chocolate Yule log looks like it came straight from a bakery window, yet it has that homemade holiday magic everyone notices. One slice reveals the soft chocolate swirl inside, and suddenly it’s the dessert everyone wants first.

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I’m obsessed with a traditional chocolate Yule log because it looks dramatic without tasting fussy. The chocolate sponge is light, the creamy center keeps every slice soft, and that glossy dark chocolate ganache brings the whole thing into full holiday dessert territory.

But what I really love is the contrast: airy cake, rich filling, deep cocoa flavor, and a finish that feels rustic instead of precious. And those fresh cranberries on top?

Sharp, pretty, and just enough to cut through the richness. A total showstopper.

I adore serving this when I want something classic, chocolatey, and seriously impressive on the table.

Ingredients

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Eggs keep the sponge light, bendy, and ready to roll without cracking.
Granulated sugar sweetens the cake and helps it bake up soft, not dry.
Vanilla adds that cozy bakery smell you’ll notice right away.
Flour gives the sponge structure, but keeps it tender when used lightly.
Cocoa powder brings the deep chocolate vibe, plus that classic yule log color.
Salt makes the chocolate taste stronger.
Basically, don’t skip it.
Cold heavy cream turns into fluffy filling that feels rich but not heavy.
Powdered sugar sweetens the cream smoothly, with no gritty bites.
Chopped chocolate in the filling adds little rich pockets, if you’re feeling extra.
Dark chocolate ganache makes the outside glossy, bold, and super festive.
Butter softens the ganache so it spreads like a dream.
Powdered sugar dusting gives snowy holiday drama, with almost zero effort.
Cranberries add bright color and a tart little pop beside all that chocolate.
Mint leaves make it look fresh, even if it’s totally dessert-first.

Ingredient Quantities

4 large eggs, room temperature

100 g granulated sugar (about 1/2 cup)

1 teaspoon vanilla extract

60 g all purpose flour (about 1/2 cup)

40 g unsweetened cocoa powder (about 1/3 cup), plus extra for dusting

1/4 teaspoon fine salt

1 cup (240 ml) heavy whipping cream, cold

2 tablespoons powdered sugar for whipped cream filling

100 g semisweet or bittersweet chocolate, finely chopped (for filling, optional)

225 g dark chocolate for ganache (about 8 oz)

3/4 cup (180 ml) heavy cream for ganache

2 tablespoons unsalted butter, room temperature, for ganache

2 tablespoons powdered sugar for dusting

Fresh cranberries for garnish

Fresh mint leaves for garnish, optional

How to Make this

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1. Preheat oven to 180 C (350 F). Line a 10 by 15 inch (25 by 38 cm) jelly roll pan with parchment paper and lightly dust the paper with cocoa powder.

2. In a heatproof bowl set over simmering water, whisk 4 large room temperature eggs with 100 g granulated sugar and 1 teaspoon vanilla extract until warm and the sugar dissolves, then transfer to a mixer and beat on high until tripled in volume and pale, about 8 to 10 minutes.

3. Sift together 60 g all purpose flour, 40 g unsweetened cocoa powder, and 1/4 teaspoon fine salt; gently fold the dry ingredients into the whipped eggs with a spatula in three additions, keeping as much air as possible.

4. Spread the batter evenly in the prepared pan, smooth the top, and bake for 10 to 12 minutes or until the cake springs back lightly and a toothpick comes out mostly clean.

5. While the cake bakes, lay a clean kitchen towel on the counter and dust it with cocoa powder. When the cake is done, immediately invert it onto the towel, peel off the parchment, then roll the cake up in the towel from the short end and let it cool completely rolled to set the shape.

6. For the filling, whip 1 cup (240 ml) cold heavy whipping cream with 2 tablespoons powdered sugar to soft peaks. If using the optional 100 g finely chopped semisweet or bittersweet chocolate, gently melt the chocolate and cool slightly, then fold it into a small portion of whipped cream to make a chocolate whipped filling before folding back into the remaining whipped cream for an even texture.

7. Unroll the cooled cake carefully, spread the whipped cream filling evenly over the surface leaving a 1 cm border, then re-roll the cake tightly without the towel. Trim the ends at an angle if desired to create a clean log shape.

8. Make the ganache by heating 3/4 cup (180 ml) heavy cream until just simmering, pour it over 225 g chopped dark chocolate and 2 tablespoons unsalted butter, let sit for a minute, then stir until smooth and glossy; cool slightly until spreadable.

9. Place the rolled cake on a serving platter, pour or spread the ganache over the log, and use a fork or spatula to create bark-like texture. Dust with 2 tablespoons powdered sugar and extra cocoa as desired, and garnish with fresh cranberries and fresh mint leaves. Chill briefly to set before serving.

Equipment Needed

1. Oven (preheated to 180 C 350 F)
2. 10 by 15 inch (25 by 38 cm) jelly roll pan
3. Parchment paper
4. Heatproof bowl plus small saucepan for a bain marie
5. Electric mixer (stand or hand) with whisk attachment
6. Fine mesh sieve or sifter
7. Silicone spatula and an offset spatula for spreading
8. Whisk
9. Clean kitchen towel for rolling the cake
10. Sharp knife for trimming and a cutting board

FAQ

Q: Can I make the sponge cake ahead of time? A: Yes. Bake the sponge, roll it in a clean kitchen towel dusted with cocoa while warm, then let cool. Wrap tightly and store at room temperature for up to 24 hours or refrigerate up to 48 hours before unrolling and filling.

Q: What if my sponge cracks when I roll it? A: Small cracks are normal. Press them gently together when spreading the filling and roll firmly but gently. A thin layer of ganache or whipped cream will help camouflage imperfections.

Q: Can I use a different chocolate for the ganache or filling? A: Yes. Use a chocolate you enjoy eating. Swap dark chocolate for semisweet or bittersweet to adjust sweetness. Keep the chocolate to cream ratio the same for a stable ganache.

Q: How do I prevent the whipped cream filling from becoming runny? A: Use very cold cream and chill the bowl and whisk if possible. Whip to firm peaks and fold in the optional chopped chocolate quickly. If using lower fat cream, add a tablespoon of mascarpone or stabilized whipped cream product.

Q: How should I store the finished Yule log? A: Refrigerate the assembled cake, covered, for up to 3 days. Bring to room temperature 30 to 60 minutes before serving for best texture and flavor.

Q: Can I freeze the Yule log? A: Yes. Freeze fully assembled on a baking sheet until firm, then wrap tightly in plastic and foil. Freeze up to 1 month. Thaw overnight in the refrigerator before serving and add fresh garnishes just before presenting.

Traditional Chocolate Yule Log Recipe Substitutions and Variations

Eggs: substitute with 1/2 cup aquafaba (whip like egg whites) for 4 eggs; or use 1 1/2 teaspoons commercial egg replacer powder plus water per package directions; or 1 cup applesauce for a denser, moister sponge.
All purpose flour: use cake flour for a lighter sponge (use 10 g less); or a 1-to-1 gluten free flour blend with 1/4 teaspoon xanthan gum added for structure.
Heavy whipping cream (for filling or ganache): replace with chilled full fat coconut cream (same volume) for a dairy free option; or use mascarpone thinned with a little milk for a richer, tangier filling.
Dark chocolate (for ganache): use semisweet chocolate of similar cocoa percentage; or make a ganache from unsweetened cocoa powder plus butter and sugar (about 3 tablespoons cocoa, 3 tablespoons butter, 3 tablespoons sugar per 4 ounces chocolate, adjust to taste).

Pro Tips

1. Bring the eggs to room temperature before you start; they will whip up faster and reach a higher volume, which gives the sponge a lighter, more flexible crumb when you roll it.

2. Fold the dry ingredients in gently and in thirds, using a wide spatula and a lift-and-turn motion to keep as much air as possible. Stop as soon as the streaks disappear to avoid deflating the batter.

3. Right out of the oven, invert the cake onto a towel generously dusted with cocoa and roll it while still warm. This sets the curve and prevents cracks later. Let it cool fully rolled; if you try to unroll too soon it will tear.

4. For a glossy, smooth ganache, heat the cream until it is just simmering and pour it over the chopped chocolate off the heat. Let it sit a minute before stirring so the chocolate melts gently, then add the butter for extra sheen and a silkier texture.

5. Chill the finished log briefly before slicing to make cleaner cuts. Use a sharp serrated knife and wipe it between cuts for neat slices; you can warm the blade under hot water and dry it for an even smoother slice.

Traditional Chocolate Yule Log Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

563

kcal

Equipment: 1. Oven (preheated to 180 C 350 F)
2. 10 by 15 inch (25 by 38 cm) jelly roll pan
3. Parchment paper
4. Heatproof bowl plus small saucepan for a bain marie
5. Electric mixer (stand or hand) with whisk attachment
6. Fine mesh sieve or sifter
7. Silicone spatula and an offset spatula for spreading
8. Whisk
9. Clean kitchen towel for rolling the cake
10. Sharp knife for trimming and a cutting board

Ingredients

4 large eggs, room temperature
100 g granulated sugar (about 1/2 cup)
1 teaspoon vanilla extract
60 g all purpose flour (about 1/2 cup)
40 g unsweetened cocoa powder (about 1/3 cup), plus extra for dusting
1/4 teaspoon fine salt
1 cup (240 ml) heavy whipping cream, cold
2 tablespoons powdered sugar for whipped cream filling
100 g semisweet or bittersweet chocolate, finely chopped (for filling, optional)
225 g dark chocolate for ganache (about 8 oz)
3/4 cup (180 ml) heavy cream for ganache
2 tablespoons unsalted butter, room temperature, for ganache
2 tablespoons powdered sugar for dusting
Fresh cranberries for garnish
Fresh mint leaves for garnish, optional

Directions

Preheat oven to 180 C (350 F). Line a 10 by 15 inch (25 by 38 cm) jelly roll pan with parchment paper and lightly dust the paper with cocoa powder.
In a heatproof bowl set over simmering water, whisk 4 large room temperature eggs with 100 g granulated sugar and 1 teaspoon vanilla extract until warm and the sugar dissolves, then transfer to a mixer and beat on high until tripled in volume and pale, about 8 to 10 minutes.
Sift together 60 g all purpose flour, 40 g unsweetened cocoa powder, and 1/4 teaspoon fine salt; gently fold the dry ingredients into the whipped eggs with a spatula in three additions, keeping as much air as possible.
Spread the batter evenly in the prepared pan, smooth the top, and bake for 10 to 12 minutes or until the cake springs back lightly and a toothpick comes out mostly clean.
While the cake bakes, lay a clean kitchen towel on the counter and dust it with cocoa powder. When the cake is done, immediately invert it onto the towel, peel off the parchment, then roll the cake up in the towel from the short end and let it cool completely rolled to set the shape.
For the filling, whip 1 cup (240 ml) cold heavy whipping cream with 2 tablespoons powdered sugar to soft peaks. If using the optional 100 g finely chopped semisweet or bittersweet chocolate, gently melt the chocolate and cool slightly, then fold it into a small portion of whipped cream to make a chocolate whipped filling before folding back into the remaining whipped cream for an even texture.
Unroll the cooled cake carefully, spread the whipped cream filling evenly over the surface leaving a 1 cm border, then re-roll the cake tightly without the towel. Trim the ends at an angle if desired to create a clean log shape.
Make the ganache by heating 3/4 cup (180 ml) heavy cream until just simmering, pour it over 225 g chopped dark chocolate and 2 tablespoons unsalted butter, let sit for a minute, then stir until smooth and glossy; cool slightly until spreadable.
Place the rolled cake on a serving platter, pour or spread the ganache over the log, and use a fork or spatula to create bark-like texture. Dust with 2 tablespoons powdered sugar and extra cocoa as desired, and garnish with fresh cranberries and fresh mint leaves. Chill briefly to set before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.