This Yule log cake features a light chocolate sponge cake, delicate whipped cream filling, and rich chocolate buttercream. It’s a showstopper that will be the star of your holiday table!
Yule log cake is a special Christmas treat that many European countries make, and I absolutely love it. It looks so festive and impressive, yet it’s surprisingly easy to make because of its simple rolled shape. Cake rolls are always my go-to when I’m short on time and need a last-minute dessert. In under an hour, I know I can have something that looks like it took all day — and guests are always wowed. Even if you’re a beginner baker, this chocolate Yule log cake is the perfect recipe to try!
How To Make a Yule Log Cake
If you’re not a pro cake baker or decorator, don’t worry. This Yule log cake comes together in seven easy steps that anyone can follow — even your kids!
- Prepare the oven and pan: Preheat the oven to 350°F and line a 10×15-inch baking pan with parchment paper.
- Make the cake batter: Using a stand mixer, beat the eggs and sugar together. Fold the sifted flour and cocoa powder into the beaten eggs in thirds.
- Bake the cake: Spread the cake batter evenly in the pan and bake for 12 minutes.
- Roll and cool the cake: Once the cake is done, place a clean kitchen towel on top and roll the cake into a log. Allow it to cool completely.
- Add the filling: Beat together the heavy cream, powdered sugar, and cocoa powder. Unroll the cooled cake, peel off the parchment paper, and spread the filling inside. Roll the cake back up into a log.
- Make the chocolate buttercream: Beat the butter until it is light and fluffy, then add the powdered sugar and cocoa powder. Mix in the heavy cream and melted chocolate.
- Frost the cake: Use an offset spatula to cover the outside of the cake with the chocolate buttercream and decorate it to look like a log.
Hot tip: This cake tastes best when it’s made a day ahead, as this allows the sponge to absorb all the flavor of the cream filling.
Tips For a Perfect Yule Log Cake
Even if you’re not an expert baker, this chocolate Yule log cake will convince everyone that you are! Here are my top eight tips for stress-free baking and stunning results.
- Use room temperature eggs. They whip up to a much greater volume than cold eggs, which is key for a light and airy cake texture.
- Sift the flour and cocoa powder. Nobody likes biting into a pocket of cocoa powder! A quick sift is all it takes to ensure the batter is smooth and lump-free.
- Gently fold the dry ingredients into the batter. Overmixing will deflate the airy eggs, resulting in a dense cake. I recommend folding in the dry ingredients in thirds and stopping as soon as you don’t see any more streaks of flour.
- Bake the cake just until it springs back. Because this cake is thinner than most, it only takes about 12 minutes to bake. Take it out as soon as it springs back when lightly pressed, or you run the risk of having a dry cake.
- Roll the cake while it is warm. Ah, the dreaded cake roll cracks. To keep your cake in one piece, roll it into a clean kitchen towel as soon as it comes out of the oven and allow it to cool completely before adding the filling.
- Chill the bowl and beaters. Cold heavy cream and cold tools are essential for a perfect whipped cream. The chill helps to stabilize the fat molecules and trap air better. Pop your bowl and beaters into the freezer for a bit!
- Avoid overbeating the whipped cream. All it takes is a few seconds to turn your luscious whipped cream into chunky butter. Keep an eye on it, and stop whipping as soon as stiff peaks form.
- Don’t skip the decoration! This is what really takes your Yule log cake to the next level. I love adding “bark” lines in the frosting with a fork and dusting the cake with powdered sugar “snow.” Repurposing the cut end piece into a branch is also an awesome hack I learned!
Storage
The fully assembled Yule log can be stored in the refrigerator for up to three days. Keep it covered to prevent it from drying out.
More Cake Roll Recipes
- Hazelnut Log Cake — If you love Ferrero Rocher… this cake is for you
- Strawberry Cake Roll — Fresh strawberries and cream cheese icing are the stars
- Dulce De Leche Cake Roll — Sweet, smooth, and caramelly
- Birthday Cake Roulade — Super festive and perfect for a loved one’s birthday
Recipe
This Yule log cake features a light chocolate sponge cake, delicate whipped cream filling, and rich chocolate buttercream. It’s a showstopper that will be the star of your holiday table!
Ingredients
Sponge Cake
- 6 large eggs room temperature
- ¾ cup sugar
- 1 cup all-purpose flour
- 4 tbsp cacao powder
Filling
- 2 cups heavy whipping cream extra cold
- ½ cup powdered sugar
- 2 tbsp cacao powder
Chocolate Buttercream for Decorating
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- ½ cup cacao powder
- ½ cup heavy cream
- ½ cup dark chocolate melted and cooled slightly
Instructions
Make the Sponge Cake
- Preheat the oven to 350°F. Line a 10×15-inch baking pan with parchment paper.
- In the bowl of a stand mixer, beat the eggs and sugar together until they are pale, fluffy, and doubled in volume.
- Sift the flour and cacao powder together. Gently fold the dry ingredients into the egg mixture in thirds, being careful not to deflate the batter.
- Spread the cake batter evenly in the prepared pan. Bake the cake for 12 minutes, or until it is springy to the touch.
- Remove the cake from the oven, place a clean kitchen towel on top, and roll the cake (starting from the short end) into a log. Let it cool completely.
Prepare the Filling
- In a large bowl, beat together the heavy cream, powdered sugar, and cacao powder just until stiff peaks form.
- Unroll the cooled cake, peel off the parchment paper, and spread the whipped cream evenly inside.
- Carefully roll the cake back up into a log. Cut one end of the cake at an angle and attach it to the side to form a branch.
Make the Chocolate Buttercream
- Beat the butter until it is light and fluffy.
- Add the powdered sugar and cacao powder, mixing until smooth.
- Slowly add the heavy cream. Mix in the melted chocolate until the frosting is thick and spreadable.
Assemble & Decorate
- Frost the outside of the rolled cake with the chocolate buttercream.
- Drag a fork through the frosting to create bark-like lines.
- Optionally, dust the cake with powdered sugar and sprinkle chocolate curls on top. Enjoy!
Nutrition Facts
Yule Log Cake
Amount Per Serving
Calories 518 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g120%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 179mg60%
Sodium 50mg2%
Potassium 238mg7%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 26g29%
Protein 7g14%
Vitamin A 1323IU26%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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