This Chocolate Yule Log Cake combines a soft, flexible sponge with a smooth, luscious filling for the perfect balance of texture and flavor. The cake is light yet indulgent, making it ideal after a festive meal.
Despite its impressive appearance, it’s surprisingly manageable to make. With careful rolling and simple decorating techniques, you can create a bakery-worthy dessert right in your own kitchen. It’s also customizable, allowing you to adjust flavors and decorations to suit your style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate sponge cake: 4 large eggs, separated ¾ cup granulated sugar ½ cup all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon vanilla extract ¼ teaspoon salt
For the filling: 1 cup heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract
For the chocolate frosting: ½ cup unsalted butter, softened 1 ½ cups powdered sugar ¼ cup unsweetened cocoa powder 2–3 tablespoons milk ½ teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, beat the egg yolks with half of the granulated sugar until pale and thick. Stir in vanilla extract.
In a separate bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Gently fold the egg whites into the yolk mixture.
Sift together flour and cocoa powder, then carefully fold into the batter until just combined.
Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back lightly when touched.
While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel from the short end. Allow it to cool completely.
For the filling, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and roll it back up without the towel.
For the frosting, beat butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until creamy.
Spread the chocolate frosting over the rolled cake. Use a fork to create a bark-like texture.
Dust lightly with powdered sugar if desired and refrigerate for at least 30 minutes before serving.
Servings and timing
Servings: 8–10 Prep time: 25 minutes Cook time: 10–12 minutes Cooling and assembly time: 1 hour Total time: About 1 hour 40 minutes
Variations
Add a layer of raspberry jam beneath the whipped cream for a fruity contrast. Flavor the whipped cream with peppermint extract for a festive twist. Use chocolate ganache instead of buttercream for a glossy finish. Fill with chocolate mousse for a richer dessert. Decorate with sugared cranberries or chocolate shavings for extra elegance.
Storage/Reheating
Store the Chocolate Yule Log Cake in the refrigerator, loosely covered, for up to 3 days.
For best flavor and texture, allow the cake to sit at room temperature for about 20 minutes before serving.
You can also freeze the unfrosted rolled cake tightly wrapped for up to 1 month. Thaw in the refrigerator before filling and decorating.
FAQs
Why did my cake crack when rolling?
Rolling the cake while it’s still warm helps prevent cracking. If it cools completely before rolling, it may become less flexible.
Can I make this cake ahead of time?
Yes, you can prepare it a day in advance and keep it refrigerated until serving.
What if I don’t have a jelly roll pan?
A similar-sized rimmed baking sheet will work, but be sure the batter is spread evenly.
Can I use store-bought frosting?
Yes, although homemade frosting provides the best flavor and texture.
How do I get the bark-like texture?
Run a fork gently through the frosting in long strokes to mimic the look of tree bark.
Can I make it gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend designed for cakes.
How do I know when the sponge cake is done?
The cake should spring back lightly when touched and not appear wet in the center.
Can I use a different filling?
Absolutely. Cream cheese filling, chocolate mousse, or flavored whipped cream all work well.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar before turning out the cake.
Is this cake very sweet?
It has a balanced sweetness, but you can adjust the sugar in the filling and frosting to suit your preference.
Conclusion
Chocolate Yule Log Cake is a festive, show-stopping dessert that combines light chocolate sponge, creamy filling, and rich frosting into one elegant roll. With its beautiful presentation and delightful flavor, it’s the perfect way to celebrate the holiday season. Once you master the rolling technique, this impressive cake will become a cherished tradition in your kitchen.
This Chocolate Yule Log Cake (Bûche de Noël) is a classic holiday dessert made with a light chocolate sponge cake rolled around sweet whipped cream filling and covered in rich chocolate frosting. Beautifully decorated to resemble a rustic log, this festive roulade is the perfect Christmas centerpiece and an elegant homemade treat.
Ingredients
For the Chocolate Sponge Cake:
4 large eggs, separated
¾ cup granulated sugar
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Chocolate Frosting:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup unsweetened cocoa powder
2–3 tablespoons milk
½ teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat egg yolks with half of the sugar until pale and thick. Stir in vanilla.
In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
Gently fold egg whites into yolk mixture.
Sift flour and cocoa powder together, then carefully fold into batter until just combined.
Spread batter evenly in prepared pan and bake for 10–12 minutes, until cake springs back lightly.
Turn warm cake onto a powdered sugar–dusted towel. Remove parchment and roll cake (with towel) from the short end. Cool completely.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Carefully unroll cooled cake, spread filling evenly, and roll back up without the towel.
Beat butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla; beat until creamy.
Frost the outside of the cake and use a fork to create a bark-like texture.
Dust with powdered sugar if desired and refrigerate for at least 30 minutes before serving.
Notes
Roll the cake while warm to prevent cracking.Do not overbake the sponge or it may become dry and less flexible.Refrigerate before slicing for clean cuts.Allow cake to sit at room temperature for 20 minutes before serving for best flavor.
