Traditional Chocolate Yule Log Recipe | Classic Christmas Dessert
Bake a traditional chocolate Yule log this holiday season. A light sponge cake rolled with creamy filling and covered in chocolate ganache, decorated to look like a festive log — the perfect Christmas dessert centerpiece.
Equipment
- Rimmed sheet pan (10x15-inch jelly roll pan)
- Parchment paper
- Kitchen towel for rolling
- Stand or hand mixer
- Mixing bowls
- Offset spatula
- Serrated knife
- Piping bags/tips (optional for decoration)
- Cooling rack
Ingredients
Sponge Cake
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour (or almond flour for flourless version)
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
Filling
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tbsp espresso or strong coffee (optional)
- 1 tsp vanilla extract
Frosting
- 1½ cups heavy cream
- 12 oz dark chocolate (60–70%), chopped
- 2 tbsp butter
Decorations (optional)
- Meringue mushrooms
- Sugared cranberries
- Powdered sugar for dusting
- Rosemary sprigs or mint leaves
Instructions
- Make the sponge: Preheat oven to 350°F (175°C). Line jelly roll pan with parchment. Whisk eggs and sugar until pale and tripled in volume. Sift flour, cocoa, baking powder, and salt; fold gently into egg mixture. Spread evenly in pan. Bake 12–15 minutes until springy.
- Train the roll: Invert warm cake onto a towel dusted with cocoa. Peel parchment. Roll cake gently with towel; cool rolled to set shape.
- Prepare filling: Beat butter until fluffy. Add powdered sugar, cocoa, espresso, and vanilla; whip until smooth.
- Unroll and fill: Carefully unroll sponge. Spread filling evenly. Re-roll cake snugly. Wrap and chill 30 minutes.
- Make frosting: Heat cream until steaming. Pour over chopped chocolate and butter. Stir until smooth. Chill slightly, then whip for spreadable texture.
- Frost and decorate: Spread frosting over log. Use fork or spatula to create bark lines. Trim ends for clean edges. Add decorations (mushrooms, cranberries, powdered sugar “snow”).
- Serve: Slice with a serrated knife, wiping between cuts.
Notes
- Prevent cracks: Roll sponge while warm and don’t overbake.
- Flavor boost: Add espresso powder or orange zest to filling.
- Make-ahead: Bake sponge and prepare filling a day ahead; assemble and frost the day of serving.
- Storage: Refrigerate up to 3 days; freeze unfrosted roll up to 1 month.
- Decorations: Meringue mushrooms and sugared cranberries can be made 2–3 days in advance.
- Pro tip: Temper cream fillings with a little hot sponge syrup before adding to prevent curdling.