Name: Chocolate Yule Log Dessert Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Cuisine: French
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar, divided; 1/3 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1 tablespoon milk or cream; 1 teaspoon vanilla extract; Fresh cranberries; Edible mushrooms or meringue mushroom kit; Edible glitter or snow; Fresh sprigs of rosemary or Evergreen

Jump to Recipe· 4.9 from 34 reviews

If you love festive desserts that impress without overwhelming your holiday prep, you’re going to flip for this Chocolate Yule Log Dessert Recipe. It’s that perfect blend of tender chocolate sponge, creamy filling, and rich buttercream that not only looks gorgeous but tastes like a dream. Plus, it’s a showstopper that’s way easier to make than you might expect—so stick around, and I’ll walk you through every step to ensure your Yule log turns out picture-perfect and incredibly delicious.

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Why This Recipe Works

Light & Airy Sponge: The delicate folding of egg whites gives you a tender cake that rolls beautifully without cracking.
Balanced Chocolate Flavor: Using cocoa powder in both cake and frosting creates layers of chocolate goodness without being too sweet.
Simple Yet Elegant Decorating: Fresh cranberries and rosemary spruce it up for the holidays with minimal effort.
Make-Ahead Friendly: Prep ahead with confidence; chilling helps everything set perfectly for slicing and serving.

Chocolate Yule Log Dessert, festive chocolate Yule log, holiday dessert ideas, Christmas log cake, easy Yule log recipe - A long chocolate log cake sits on a wooden board, decorated to look like a tree trunk. The outside is covered in dark chocolate frosting with textured swirls mimicking tree bark, while the cut end reveals smooth chocolate cream swirled in a circular pattern. Small mushroom-shaped sweets dusted with powdered sugar, bright red berries, and pinecones are placed on top and around the cake for decoration. Sprigs of green pine needles add a festive touch, and soft white candles glow blurred in the background. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Chocolate Yule Log Dessert Recipe lies in how simple ingredients come together to deliver decadent flavor and a gorgeous presentation. I always recommend picking good-quality cocoa powder for that deep chocolate punch and using fresh eggs for the best sponge texture.

Chocolate Yule Log Dessert, festive chocolate Yule log, holiday dessert ideas, Christmas log cake, easy Yule log recipe - Flat lay of four large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl of all-purpose flour, a small white bowl of rich brown cocoa powder, a small white bowl of baking powder, a small white bowl of salt, a small white bowl of vanilla extract, a small white bowl of heavy cream, a small white bowl of powdered sugar, a small white bowl of softened unsalted butter, a small white bowl of milk or cream, fresh bright red cranberries scattered naturally, a few fresh green rosemary sprigs, and delicate edible mushrooms arranged neatly, 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 m7354615311229779997

Eggs: Essential for structure and richness; separating them helps create a light sponge by whipping the whites separately.
Granulated sugar: Divided between yolks and whites to properly aerate the cake batter.
All-purpose flour: Provides just enough crumb without weighing down the cake.
Cocoa powder: Adds rich chocolate flavor; use unsweetened for best control over sweetness.
Baking powder: Ensures a gentle rise without drying the cake.
Salt: A tiny pinch enhances all the chocolatey notes.
Vanilla extract: Lifts the flavors and adds warmth.
Heavy cream: For the whipped filling, it adds lightness and smoothness.
Powdered sugar: Used in both filling and buttercream for a silky texture.
Unsalted butter: Room temperature for smooth buttercream that’s easy to spread.
Milk or cream: Helps loosen the buttercream for spreading.
Decorations (optional): Fresh cranberries, edible mushrooms, and rosemary sprigs bring a festive rustic charm.

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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.

Make It Your Way

I love how versatile this Chocolate Yule Log Dessert Recipe is—you can tweak the filling flavor or switch up decorations to match your holiday vibe. It’s one of those desserts that welcomes creativity, so don’t be shy about making it your own.

Variation: I once swapped the whipped cream filling for a coffee-flavored mascarpone for an adult twist, and it was fantastic.
Dietary Egger Friendly: Try a coconut whipped cream filling if you need to keep it dairy-free.
Seasonal Decoration: In winter, I swap fresh cranberries with sugared pomegranate seeds for a sparkling effect.
Difficulty Level: Beginners, just take your time folding the egg whites, and you’ll get a perfect sponge without cracks.

Step-by-Step: How I Make Chocolate Yule Log Dessert Recipe

Step 1: Whipping Up the Perfect Sponge

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper—this step is crucial to avoid sticking. I separate my eggs carefully, saving the whites for later. Beat the egg whites with half the sugar until soft peaks form, then add the remaining sugar and whip until stiff, glossy peaks develop. In another bowl, beat the yolks with the rest of the sugar until they’re thick and pale—this gives that lovely airy texture. Next, sift together your flour, cocoa, baking powder, and salt for an even mix and tender crumb. Fold the dry ingredients into the egg yolks gently, then carefully fold in the whipped egg whites without losing that airiness. Spread your batter evenly in the pan and bake for just 10 to 12 minutes. The cake should spring back when you lightly press it—that’s your cue it’s done.

Step 2: Rolling the Cake While Warm

As soon as the cake is out of the oven, this is the trickiest yet most rewarding part: roll it up with a clean kitchen towel dusted with powdered sugar, starting from the short end. Rolling it warm helps prevent cracks later when you add the filling. Once rolled, let it cool completely wrapped in the towel—this prevents it from drying out and makes unrolling for filling easier.

Step 3: Whipping the Cream Filling

Chill your mixing bowl and beaters in the fridge for a few minutes—cold cream whips better! Beat the heavy cream along with powdered sugar and vanilla until firm peaks form. This fluffiness adds a delicate balance to the richer buttercream that goes on top.

Step 4: Filling and Rolling Again

Carefully unroll the cooled cake and spread the whipped cream evenly. Roll it back tightly but gently to avoid squeezing out the filling. Wrap it in plastic wrap and refrigerate for at least an hour—this helps the log set and makes frosting easier.

Step 5: Making and Frosting with Chocolate Buttercream

Beat softened butter until creamy, then mix in powdered sugar, cocoa powder, milk or cream, and vanilla until fluffy and smooth. Spread this luscious buttercream all over the chilled log—get creative with a fork or spatula to create bark-like ridges that give the cake its classic Yule log look.

Step 6: Decorating Your Yule Log

Finish by adding fresh cranberries, edible mushrooms, or little sprigs of rosemary for that cozy, woodland vibe. Dust the whole thing lightly with powdered sugar to imitate fresh snow—it’s such a simple touch that instantly elevates the dessert’s festive feel.

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Tips from My Kitchen

Don’t Overbake: Keep a close eye on your sponge; baking a minute too long can dry it out making rolling difficult.
Fold with Care: Gently fold the egg whites in just until combined to keep the batter airy and light.
Use Fresh Ingredients: Fresher eggs and cream make a noticeable difference in texture and taste.
Chill Time is Key: Refrigerating after rolling helps the cake keep its shape for neat slicing.

How to Serve Chocolate Yule Log Dessert Recipe

Chocolate Yule Log Dessert, festive chocolate Yule log, holiday dessert ideas, Christmas log cake, easy Yule log recipe - The image shows a rolled chocolate cake with four visible layers: a dark brown chocolate outer layer with a textured, ridged pattern; a white creamy layer inside that is smooth and thick; another dark brown cake layer that is soft and spongy; and a final white cream layer in the center that looks fluffy. The top of the cake roll is dusted with white powdered sugar and decorated with small red berries and green leaves, adding color contrast. The cake is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love decorating my Yule log with fresh cranberries and rosemary sprigs—it adds a pop of color and a festive, natural touch. Sometimes, I use meringue mushroom decorations from a kit for a whimsical woodland effect, but edible glitter dusted over just before serving is my secret sparkler to dazzle guests.

Side Dishes

This Chocolate Yule Log pairs wonderfully with a cup of rich, spiced hot chocolate or a glass of robust red wine. For a holiday brunch, I serve it alongside fresh fruit and lightly toasted nuts for contrasting textures.

Creative Ways to Present

For special occasions, I like placing the Yule log on a rustic wooden board with some pinecones and fairy lights around it—that cozy setup always gets compliments. Another fun idea? Slice the log into smaller rolls and arrange them like tree stumps on a platter to make individual portions feel extra festive.

Make Ahead and Storage

Storing Leftovers

After serving, I tightly wrap leftover slices in plastic wrap and keep them refrigerated. This keeps the sponge moist and the buttercream fresh for up to 3 days—perfect if you want to enjoy a bit of chocolate magic later in the week.

Freezing

I’ve frozen whole Yule logs wrapped well in plastic and aluminum foil, and it thaws beautifully overnight in the fridge. Just note that the whipped cream inside might slightly change texture, but the overall taste stays fantastic.

Reheating

Since this dessert is best served chilled, I prefer not to reheat it. For leftovers, just bring it to room temperature for about 15 minutes before serving to enjoy the buttercream’s creamy softness without melting it.

FAQs

Can I make the Chocolate Yule Log Dessert Recipe ahead of time?

Absolutely! The cake can be baked a day before and refrigerated after assembling. In fact, chilling it for at least an hour helps the log set and makes slicing easier.
What if my cake cracks while rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracks. If cracks appear, you can patch them with extra buttercream during frosting—they won’t be noticeable once decorated.
Can I use fresh cream instead of heavy cream for the filling?

Heavy cream whips better because of its higher fat content, giving you that sturdy peak needed for the filling. Fresh cream might not hold as well and could become runny.
Any tips for decorating the Yule log?

Use a fork or spatula to create fork marks resembling tree bark in the buttercream. Adding edible decorations like cranberries and rosemary sprigs enhances the rustic, festive look effortlessly.
Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with coconut cream and use dairy-free butter alternatives to make a delicious dairy-free version, though the texture might be slightly different.

Final Thoughts

This Chocolate Yule Log Dessert Recipe holds a special place in my heart because it brings that classic Christmas charm right to your table without stress. The first time I made it, I was worried about rolling the cake perfectly, but that first slice, with creamy filling and chocolatey frosting, was worth every careful fold and swirl. I truly hope you enjoy making and sharing it as much as I do—it’s a festive tradition that always sparks smiles and sweet memories.