Chocolate Yule Log Cake Recipe

There’s something utterly magical about the holidays, isn’t there? One of my absolute favorite festive desserts to make (and eat!) is this Chocolate Yule Log Cake Recipe. It’s rich, chocolatey, and brings such a cozy, handcrafted touch to any celebration. If you’ve ever admired that beautiful log-shaped cake with its rustic bark-like frosting but feel daunted by the idea of making it yourself, I promise you—this recipe is totally doable and worth every joyful bite.

this Recipe

Ingredients You’ll Need

The magic behind this Chocolate Yule Log Cake Recipe is how the ingredients balance each other perfectly — fudgy cocoa, bright espresso hints, creamy filling, and a silky ganache that sets it all off. Here’s what you’ll want on hand to get started (plus some little tips I’ve picked up along the way!).

• Fresh cranberries: If you’re going for the sugared cranberry garnish, choose firm, bright berries for the best texture and visual pop.
• Fresh rosemary sprigs: These add an aromatic, festive touch to your sugared decorations.
• Raw shelled pistachios: Optional, but they make a lovely “soil” base that adds color and crunch.
• Eggs: At room temperature—they whip up better, giving your sponge that lovely airy lift.
• Granulated sugar (both white and light brown): The brown sugar adds a subtle depth of flavor to the cake batter.
• Neutral oil (canola or vegetable): Keeps your cake moist without overpowering chocolate’s richness.
• Vanilla extract: A little vanilla rounds out the chocolate notes perfectly.
• All-purpose flour: Provides structure but balances softness in the sponge.
• Dutch-process cocoa powder: I love this non-acidic cocoa for its deep, smooth richness.
• Instant espresso powder (optional): Enhances the chocolate flavor without tasting like coffee.
• Baking powder and baking soda: Your leavening agents to help the sponge rise beautifully.
• Bittersweet chocolate: For both the filling and ganache, it adds just the right bitterness and meltiness.
• Cream cheese: I’ve found that room temperature cream cheese whips into silky, luscious filling with ease.
• Powdered sugar: Sweetens the filling perfectly and is essential for the sugared cranberry coating.
• Heavy cream: Used in both the filling and ganache for richness and that dreamy texture.
• Kosher salt: Just a pinch amplifies all the flavors without being salty.

Variations

One of my favorite things about this Chocolate Yule Log Cake Recipe is how easy it is to make it your own. Whether you want to add a personal twist or cater to specific tastes, there’s room to play and make it exactly how you like.

• Nut-free version: I swapped the pistachio soil for crushed toasted coconut once, and it was just as festive and delicious.
• Fruit-filled surprise: Adding a layer of raspberry jam under the filling gave the cake a little tart brightness that my family loved.
• Chocolate lovers’ upgrade: For an extra indulgent touch, sprinkle mini chocolate chips into the filling before rolling the cake.
• Dairy-free alternative: I’ve successfully used coconut cream and dairy-free cream cheese to recreate the creamy filling, great for friends avoiding dairy.

How to Make Chocolate Yule Log Cake Recipe

Step 1: Prepare Your Sugared Cranberries and Rosemary (Optional but Stunning!)

This step is a little labor of love but so worth it for the gorgeous holiday shine on top. You boil cranberries and rosemary briefly in sugar syrup, then roll them in sugar to crystallize. I like to let them dry uncovered at room temperature — this makes the berries beautifully sparkly and gives the rosemary a delicate frosted effect. Plus, you can do this up to three days ahead and store them uncovered in a cool spot. They make the cake look like a winter wonderland!

Step 2: Bake the Cake Sponge

The key here is to whip the eggs and sugars until they’re super fluffy and pale—this gives your sponge a bouncy, tender crumb. When adding the dry ingredients like flour and cocoa, sift them carefully and fold gently so you don’t deflate the batter. Once baked, dust cocoa powder over the cake and flip it onto a towel. This flipping part intimidated me at first but it helps keep the cake moist and prevents cracks when rolling. Rolling it while warm and covered in a towel creates that perfect spiral you want for your Yule Log Cake.

Step 3: Make the Silky Filling

Once your cake is cooling, whip up the chocolate cream cheese filling. I love adding just a touch of instant espresso powder here—it doesn’t taste like coffee but really deepens the chocolate flavor. The trick is to add the cold heavy cream slowly and whip to medium-stiff peaks, so the filling holds its shape without getting too stiff.

Step 4: Assemble Your Log

Carefully unroll your cooled cake and spread the filling evenly. Then gently re-roll it without the towel. Keeping it tight but gentle prevents cracks and preserves the beautiful spiral effect when sliced. I refrigerate it while I move on to the ganache, helping the cake firm up just right.

Step 5: Make and Apply the Ganache “Bark”

Warm heavy cream melted with bittersweet chocolate becomes a rich ganache you’ll want to spread generously all over the cake, mimicking the look of tree bark. I love dragging a fork lightly through the ganache to create natural texture—it makes such a difference in the final look. Arrange your sugared cranberries, rosemary, and sprinkle pistachio soil for that woodland forest vibe. And don’t forget a dusting of powdered sugar for a gentle snow effect.

How to Serve Chocolate Yule Log Cake Recipe

Garnishes

I always go for those sugared cranberries and rosemary sprigs because they lend that frosted, festive glow that’s so charming. Plus, the pistachio soil adds a pop of color and texture that makes serving this cake feel like a slice of winter forest. If you want extra sparkle, a light sprinkle of powdered sugar dusted gently over the top is my go-to snowy finish.

Side Dishes

This cake is rich, so I like to pair it with something light like a crisp arugula salad with citrus vinaigrette or fresh berries on the side. A cup of good-quality coffee or a glass of port wine also enhances the chocolate experience beautifully.

Creative Ways to Present

For holiday parties, I love setting the cake on a wooden slab surrounded by pine cones and fairy lights. Sometimes I’ll pipe extra whipped cream “mushrooms” and add a dusting of crushed graham crackers around the base for a little forest floor effect. It’s always a showstopper that sparks so many compliments!

Make Ahead and Storage

Storing Leftovers

After all the effort, you’ll want to keep leftovers fresh! I wrap the cake tightly in plastic wrap and keep it refrigerated—this preserves the delicate flavors and texture for up to 3 days. Just bring it to room temperature before slicing so the ganache softens slightly for the best mouthfeel.

Freezing

If you want to make this ahead, freezing works like a charm. Wrap the fully assembled cake (without garnishes) tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving, and add your decorations fresh for that perfect presentation.

Reheating

I don’t recommend reheating this cake in the microwave since it can melt the ganache unevenly. Instead, let it sit at room temperature for about 30 minutes before slicing. If you like, warm your knife under hot water to ensure smooth, clean cuts without smooshing the cake.

FAQs

Final Thoughts

This Chocolate Yule Log Cake Recipe quickly became a holiday tradition in my kitchen because it impresses without intimidating. From the delicate sponge to the luscious filling and dramatic ganache bark, it’s a feast for both the eyes and the palate. If you want to bring a little extra magic to your celebrations, give this a try—I promise you’ll love the way it looks, tastes, and the smiles it brings around the table. Trust me, once you nail that perfect swirl slice, you’ll be hooked too!

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