Isn’t the smell of cocoa and winter spice just the best marker that the holidays have truly arrived? For me, nothing screams Christmas quite like seeing that beautiful, frosted log making its grand entrance onto the dessert table. We aren’t talking about just any cake here; the Classic Chocolate Christmas Yule Log is the centerpiece of my family’s celebration, just like it was for my grandmother.
I still remember vividly when I was small enough to “help.” We accidentally cracked the sponge roll while shaping it, and I was devastated. But Grandma just laughed, scooped on extra frosting to cover the flaw, and said, “Honey, the holidays are about joy, not perfection.” That moment stuck with me.
That’s exactly why I developed this recipe for you all. It’s soft, it’s deeply chocolatey, and it’s forgiving! We honor the old ways, making sure you get that perfect, tender swirl, but we do it with the confidence that even if things aren’t flawless, the taste will still be pure holiday magic.
Why This Classic Chocolate Christmas Yule Log is Your New Holiday Favorite
I know you have a list of Christmas baking projects a mile long. So why should you dedicate oven space to my Classic Chocolate Christmas Yule Log? Because this recipe delivers dazzling curb appeal without demanding you have a pastry chef’s skillset. It’s simple magic!
- The Sponge is Seriously Soft: We use a classic technique with whipped egg whites that results in a tender, flexible cake that rolls up beautifully without shattering into a million pieces. Trust me, fighting a stubborn cake roll on Christmas morning is not how we want to start the day!
- Rich, Forgiving Frosting: The buttercream isn’t overly sweet; it’s deep mocha flavor that tastes like the best part of a chocolate cake. Plus, it’s thick enough to hide any little “character marks” from the rolling process—just like Grandma taught me.
- Pure Holiday Nostalgia: This isn’t a weird modern flavor mashup. It’s the traditional Bûche de Noël we all crave. Imagine that perfect swirl of dark chocolate next to the tree, just waiting to be cut.
- Achievable Elegance: While it looks like something taken straight from a fancy bakery window, the steps are totally manageable for any home baker. We use reliable methods so you can focus on the fun part: the decorating!
If you’re looking for the ultimate showstopper that still feels cozy and handmade, you absolutely have to try this recipe this season. For more festive ideas, check out my favorites in the Christmas Baking Desserts collection!
Gathering Ingredients for the Classic Chocolate Christmas Yule Log
Okay, before we even think about touching the oven or that fancy rolling technique, we need to make sure our arsenal of ingredients is ready to go. This recipe has a few moving parts—the sponge, the filling, and the frosting—so staying organized here makes the whole process so much smootrier! Don’t worry, it’s all simple stuff, but pay attention to those little details like getting the butter soft enough.
For the Chocolate Sponge Cake
This is where the airiness comes from, so precision matters a bit here, especially with the eggs!
- 6 large eggs (and make sure you separate the yolks and whites!)
- 60 g all-purpose flour (and please, please sift this well!)
- 30 g cocoa powder (again, sifted is best for a lump-free cake)
- 96 g granulated white sugar (keep it separated: 32g for the whites, 64g for the yolks)
- 1/4 tsp sea salt
For the Creamy Filling
You want this to whip up nicely and hold its shape when we roll the cake. That means using nice, cold, high-fat cream.
- 1 cup double cream (make sure it’s 35% fat, that’s key for whipping!)
- 63 g powdered sugar (sifted)
- 1 tsp pure vanilla extract
- 1 pinch sea salt
For the Rich Chocolate Buttercream Frosting
This is the bark, so we need it rich and spreadable. The most important thing here is the state of your butter!
- 113 g unsalted butter (must absolutely be room temperature—soft but not melted!)
- 250 g powdered sugar (sifted!)
- 30 g cocoa powder (sifted)
- 1/2 tsp pure vanilla extract
- 2 tbsp double cream (just a bit to help it smooth out)
- Pinch of sea salt
- Your own choice of fun Christmas decorations for garnish!
Expert Steps for Your Classic Chocolate Christmas Yule Log
This is the part where you get to channel your inner pastry wizard! Don’t feel intimidated by the word “log.” We are going step-by-step, just like I learned from Grandma. The key to preventing cracks is giving the sponge structure and cooling it correctly. It’s all about technique, not guesswork.
Preparing the Sponge Base and Baking
First things first: get your oven cranked up to 170°C. Butter and line your Swiss Roll pan—that parchment paper is your best friend here. In one bowl, gently whisk together your sifted flour, cocoa powder, and salt. Set that aside.
Now for the lift! In a separate, clean bowl, start beating your egg whites until they get nice and foamy. Slowly drizzle in that first portion of sugar (32g). Keep beating until you have stiff, glossy peaks—you should be able to hold the bowl upside down without anything falling out! In another bowl, beat your yolks with the rest of the sugar until they look pale and thick. To bring them together without losing air, gently scoop a big dollop of the whites into the yolks to loosen everything up.
The folding part is crucial. Add your flour mixture in two batches, alternating with the remaining egg whites. Use a gentle cutting and folding motion with your spoon. I mean it—go slow! As soon as you see just a few streaks of flour disappear, STOP. Overmixing is what makes this cake tough and prone to cracking.
Rolling and Cooling the Cake
Pour that gorgeous, airy batter into your prepared pan and spread it out so it’s even. It bakes fast—about 12 to 15 minutes. You know it’s done when the top gently springs back when you touch it. Don’t leave it in too long, or it will dry out!
Heat is the enemy of flexibility! As soon as it’s out, flip that warm cake immediately onto a sheet of parchment paper you have ready on your counter. Quickly peel off the hot baking parchment paper from the back of the cake. Grab a sharp knife and neatly trim off those outer, slightly drier edges. Now, starting from the short side, use the parchment paper to help you roll the cake up snugly, like a jelly roll. Let it cool completely rolled up like that. This sets the shape for you!
Assembling the Classic Chocolate Christmas Yule Log
While the cake chills, whip up that filling. Cream, powdered sugar, vanilla, and salt—whip until those stiff peaks are holding strong. Once your sponge is totally cool, gently unroll it. Now, spread that creamy filling all over the interior, but leave about 5 cm bare at the very end. That margin helps the log seal neatly.
Roll it back up, this time without the messy parchment paper. Place the seam side down onto your serving plate. This is important: pop the whole thing back into the fridge for at least an hour. Letting it chill firm solidifies the roll so it won’t explode when you start frosting!
Frosting and Decorating Your Yule Log Cake Recipe
Time for the bark! Take your room temperature butter and beat it until it’s light and fluffy. Slowly add your sifted cocoa and powdered sugar mixtures, alternating turns until smooth. Finish it off with the vanilla and that tiny splash of cream to get a rich, spreadable consistency. You’re making a beautiful Yule Log Cake Recipe frosting here, so don’t skimp on whipping it!
Take the chilled log out. First, use a little of the buttercream to pipe those rings on the cut ends to look like fresh tree trunk rings—it’s a charming touch. Then, slather that amazing frosting all over the top and sides. Don’t smooth it out! Use the back of a fork or a spatula to drag lines around the cake to mimic rough tree bark. Finally, dust it lightly with powdered sugar to look like a gentle overnight snowfall. Instant holiday centerpiece!
For more ideas on spectacular rolled cakes, check out my Raspberry Cake Roll—they use the same principle but taste completely different!
Tips for a Perfect Classic Chocolate Christmas Yule Log
Even though I told you this recipe is forgiving—and it absolutely is—there are a couple of things I’ve learned over the years that guarantee a stunning result, especially when it comes to rolling that delicate sponge. A few little tricks make all the difference between a nice cake and *the* Showstopper Log.
First, that warm roll is non-negotiable. I know you want to wait until it’s cool because touching hot cake feels risky, but you must roll it while it’s still significantly warm. If you wait until it cools in the pan, the structure sets too rigidly, and when you try to roll it later, SNAP! That’s when the cracks appear. If you do end up with a fine fissure—remember my Grandma’s wisdom—just slather that spot with extra frosting before the final coat. The bark texture hides everything!
- Don’t Over-Whip the Filling: When you whip the cream for the filling, make sure you stop when you have stiff peaks, but don’t go too far into ultra-stiff territory. Over-whipped cream can look grainy later and might feel stiff instead of luxurious inside the roll.
- Take Your Time Tempering Frosting Butter: For the best bark texture, your buttercream needs to be just right when you frost the chilled log. If your butter is too warm, it will melt right into the cake. If it’s too cold, you’ll tear chunks out of the firm sponge. Aim for that perfect, smooth, spreadable consistency—it should feel cool when you touch it, but yield easily to a spatula.
- Chill Twice for Stability: I emphasize chilling after the first roll and chilling again after the final frosting. That hour in the fridge after the filling is spread helps the log settle without any bubbling up or collapsing under the weight of the buttercream. It makes slicing so much cleaner later on!
If you love the concept of a beautiful, soft roll but want a different flavor profile, you absolutely must check out my recipe for the Velvet Lemon Roll Cake. It uses the same rolling technique but brings in that bright citrus tang!
Creative Variations for Your Chocolate Log Cake
While I absolutely adore the classic, rich chocolate flavor of our traditional Yule Log, sometimes you need to switch things up, right? Once you master the basic rolling technique, this structure is just begging for customization! Think of it like a blank canvas for your holiday baking creativity. The sponge itself is a wonderful chocolate carrier, which means it pairs well with almost anything.
If you’re looking for ways to take this Chocolate Log Cake in a new direction, I have a few ideas that keep that comforting, celebratory spirit alive:
Switching Up the Filling for New Flavors
The sweet, whipped cream filling is just the starting point. It’s so easy to swap flavors in there! If you want something slightly tangier, try folding in some raspberry preserves right before spreading it on the sponge. That chocolate and raspberry combo is just electric.
For the mocha lovers at your table, a spoonful or two of instant espresso powder whisked into the cream filling makes a divine mocha swirl. You get that little jolt of flavor that cuts through the richness of the dark chocolate frosting so nicely. I also sometimes add a splash of peppermint extract into the filling—it makes it taste like a candy cane explosion!
Alternative Frosting and Texture Ideas
If applying a blanket of chocolate buttercream feels too heavy for your crowd, you can totally adjust the exterior texture. Instead of making the traditional bark, try whipping the cream filling until it’s extra, extra stiff, and use that as your outermost coating. It will look like a beautiful, smooth white layer, which you can then dust heavily with cocoa powder or powdered sugar to mimic fresh snow. It’s less rustic and more elegant, I think!
Another fun option is making a light vanilla frosting instead of chocolate and then adding shavings of dark chocolate all over the outside instead of carving bark lines. It offers a completely different visual appeal while still tasting incredible. We tried a mocha whipped cream frosting last year, and it worked brilliantly!
If you’re feeling adventurous and want to dip into other types of holiday flavor pairings, you should definitely look at my Chocolate Peppermint Bread recipe. It uses mint and deep chocolate, which translates beautifully if you want to swap out your Yule Log filling for a peppermint cream!
Serving Suggestions for Your Classic Chocolate Christmas Yule Log
Once you’ve unveiled that gorgeous, bark-textured Classic Chocolate Christmas Yule Log, the next question is always: what do we serve with it? Because this cake is already so rich, with the deep cocoa flavor of the sponge and the creamy buttercream, you don’t need a whole platter of complex sides. We want accompaniments that make the chocolate sing, not wrestle with it!
My favorite way to serve it is simple, letting that beautiful swirl be the star. A small mound of barely sweetened whipped cream on the side is always a winner. It adds a lovely, cool lightness that melts beautifully against the rich frosting. Don’t overdo the sugar in the cream, though; the cake is already sweet enough!
The Perfect Beverage Pairing
You can’t present a grand dessert like this without the perfect warm drink nearby. The intense chocolate flavor just begs for something slightly tart or very simple to balance it out. My absolute go-to pairing is a strong, dark-roast coffee—nothing overly flavored, just clean black coffee to cut through the fat and sugar.
If coffee isn’t your style, consider something with a little holiday spice. I love setting out mugs of hot chocolate, but making mine a little less sweet than usual. A creamy latte also works wonders. If you’re serving this earlier in the evening, you might want to try whipping up a festive Peppermint White Chocolate Latte—it complements the richness without overwhelming the authentic chocolate flavor we worked so hard to achieve!
A Touch of Brightness
If you feel like you need a little color or freshness on the plate, keep it minimal. Skip the heavy sauces. Instead, a few fresh raspberries or pomegranate arils scattered lightly around the base of the slice are lovely. The tiny bursts of tartness from the berries offer a wonderful contrast to the dense, satisfying chocolate.
You want the experience to feel cozy and indulgent, and these simple additions ensure everyone enjoys every last crumb of that beautifully rolled cake.
Storage and Reheating Instructions for This Best Christmas Cake Recipe
I know you might want to stuff yourself silly on Christmas Day, but let’s face it—this Best Christmas Cake Recipe is often too rich to finish in one sitting! Good news: the **Chocolate Yule Log** keeps beautifully, thanks to that thick layer of stabilizing buttercream frosting we slathered all over it.
Since the cake has that creamy filling and rich frosting, it definitely needs to stay cozy in the refrigerator. You can store the fully decorated log on your serving platter, covered loosely with plastic wrap or maybe a cake dome if you bought one. Make sure the plastic wrap doesn’t touch the frosting too much, or you’ll smudge your beautiful bark work! It should keep wonderfully for about three to four days when chilled properly.
Now, a note on reheating: please don’t try to microwave the whole log! It’s a sponge cake, and that delicate texture will get gummy and sad in seconds. If you happen to have a slice left over the next day, I prefer to let it sit on the counter for about 15 to 20 minutes before serving. This allows the cake and the buttercream to soften up slightly, bringing back that perfect, almost fudgy mouthfeel it had straight after assembly.
If you plan on making this a few days ahead of time, I’d strongly suggest assembling the roll and chilling it as instructed, but leave the final coat of buttercream off. Just wrap the tightly rolled, unfilled sponge well and refrigerate it. Then, on Christmas Eve, you can whip up the frosting, fill it, and decorate it fresh. That way, it tastes absolutely perfect on serving day!
Frequently Asked Questions About the Classic Chocolate Christmas Yule Log
It’s totally normal to have a few jitters when tackling a showstopper like the Yule Log. I get so many questions about keeping that perfect swirl, especially since we’re all busy during the holidays! Here are the things I hear most often when folks are trying to perfect their Chocolate Yule Log.
Can I make the Classic Chocolate Christmas Yule Log ahead of time?
Yes, you absolutely can! I usually recommend making the plain sponge cake, rolling it, and letting it cool completely ahead of time—maybe even a day before. That parchment-rolled cake will be waiting patiently. However, I really, *really* suggest you wait until the day you plan to serve it, or the day before at the very latest, to add the creamy filling and the final frosting layer. Those fresh components are best when they haven’t been sitting too long, especially the whipped cream filling.
What if my sponge cracks when I roll it? (Christmas Cake Flavors)
Oops! Don’t panic or toss it, please! Remember what Grandma taught me: joy over perfection! If you get a small crack when you roll it for the first time, just stop. Unroll it gently, spread that filling right over the crack to help hold things together, and then re-roll it as snugly as you can. Once you cover the whole thing in that rich chocolate buttercream, no one will ever know! The flavor possibilities are still fantastic regardless of a minor aesthetic glitch. These Christmas Cake Flavors shine through every time.
How do I achieve the perfect ‘bark’ texture on the frosting?
This is the fun, rustic part! Forget fancy offset spatulas if you don’t have one. You want the frosting to be thick, which is why we use room-temperature butter and sifted sugar. Once you have the whole log covered, take a standard dinner fork—yes, the kind you eat with!—and gently drag it across the surface, both lengthwise and swirling around randomly. Don’t press too hard; you only want to skim the high points of the frosting to create those wonderful grooves and shadows that look just like old tree bark. It really takes this **Christmas Cake Roll Recipes** presentation to the next level!
If you want to see more of my go-to holiday recipes where presentation meets flavor, you should definitely browse my collection of Christmas Cakes and Holiday Showstoppers!
Nutritional Estimates for Your Classic Chocolate Christmas Yule Log
I always feel a tiny bit guilty sharing the nutrition facts for something this decadent, but knowledge is power, right? Since this is a rich holiday treat, we know it’s going to be indulgent, but it’s good to have an idea of what we’re looking at per slice. This is the sort of dessert you serve after a big meal, so a little goes a long way!
These numbers are based on cutting the Yule Log into 8 even slices, using standard ingredient measurements. Since we’re mixing everything by hand and using real butter, keep in mind that homemade results can vary slightly! If you’re looking for lighter alternatives for everyday baking, I have some great options in my Low-Calorie and Weight Loss Recipes section.
Here’s a breakdown of what you can generally expect from one lovely slice of this Classic Chocolate Christmas Yule Log:
- Serving Size: 1 slice
- Calories: 450
- Fat: 28g (with 17g Saturated Fat)
- Carbohydrates: 48g
- Sugar: 45g
- Protein: 5g
- Cholesterol: 150mg
See those sugar numbers? That’s the combination of the sweet sponge, the creamy filling, and that thick, fudgy buttercream we slathered on top! It’s a celebration cake, through and through. Enjoy it responsibly, knowing you made something truly spectacular and traditional for your loved ones!
Share Your Holiday Baking Moments
Baking isn’t just about following directions; it’s about creating memories year after year, and I genuinely want to see what you create! Finishing that perfect roll—even if it has a few charming cracks—is a real accomplishment, and I love celebrating those wins with you all.
When you finally dust your magnificent Classic Chocolate Christmas Yule Log with that snowy powdered sugar, please snap a photo! Tag me on social media so I can see your amazing tree bark textures and decorations. Did you stick with traditional holly, or did you go wild with something fun? I can’t wait to look through all your beautiful holiday creations.
If this recipe brought warmth and joy to your table this season, please take one minute to leave a rating and a quick review right below this post. Your feedback helps other home cooks feel confident enough to try this traditional recipe too. Knowing you trust my steps means the world to me.
As the founder of Sena Recipes, my goal has always been to bring that comforting, memory-filled feeling of my grandmother’s kitchen right into yours. I’m Emma Laurent, and I truly hope this dessert becomes a treasured part of your family’s holiday story now, too. You can always learn more about my philosophy on simple, soulful baking over on my author page here.
Happy Holidays, and thank you for baking with me this year!
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Classic Chocolate Christmas Yule Log
- Total Time: 1 hour 45 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Make this traditional Bûche de Noël with a soft sponge cake, creamy filling, and rich chocolate buttercream frosting for a festive holiday centerpiece.
Ingredients
- 6 pcs large eggs (separated)
- 60 g all-purpose flour (sifted)
- 30 g cocoa powder (sifted)
- 96 g granulated white sugar (divided into 32g and 64g)
- 1/4 tsp sea salt
- 1 cup double cream (35% fat) for filling
- 63 g powdered sugar (sifted) for filling
- 1 tsp pure vanilla extract for filling
- 1 pinch sea salt for filling
- 113 g unsalted butter (room temperature) for frosting
- 250 g powdered sugar (sifted) for frosting
- 30 g cocoa powder (sifted) for frosting
- 1/2 tsp pure vanilla extract for frosting
- 2 tbsp double cream (35% fat) for frosting
- pinch sea salt for frosting
- Christmas decoration (own choice garnish)
Instructions
- Pre-heat the oven to 170°C. Brush butter onto the Swiss Roll pan and line with parchment paper.
- Mix flour, cocoa powder, and salt in a medium bowl. Set aside.
- Separate egg whites and egg yolks into two separate bowls.
- Beat the egg whites until foamy. Add 32g of sugar a little at a time and beat until stiff peaks form.
- Beat the egg yolks until thick. Slowly add 64g of sugar and beat until pale.
- Use a metal spoon to scoop a little egg white into the egg yolk mixture to loosen the texture.
- Gently fold in the flour mixture and the remaining egg white until all ingredients combine. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12 to 15 minutes, until the top springs back when lightly pressed.
- Prepare a sheet of parchment paper on a flat surface. Invert the warm cake onto the parchment paper. Peel off the baked parchment paper. Cut the edges neatly with a sharp knife.
- Starting at the short side, use the parchment paper to tightly roll the cake into a log. Let it cool completely.
- For the filling, beat double cream, powdered sugar, vanilla extract, and a pinch of salt until stiff peaks form. Refrigerate until needed.
- When the cake is cool, unroll it and spread the filling evenly over the cake, leaving about 5cm free at the end. Roll the cake back into a log without the parchment paper. Place the seam side down on a serving plate and refrigerate for 1 hour until chilled.
- For the frosting, beat the butter until smooth and pale. Mix the sifted powdered sugar, cocoa powder, and salt. Add half of the sugar mixture to the butter and beat. Add the remaining mixture and beat until smooth. Add vanilla extract and double cream. Beat until you have a smooth texture.
- For the ends of the log, pipe rings from the inside out using buttercream to simulate tree trunk rings.
- Use a spatula to spread the chocolate frosting thickly over the sponge. Use a fork to create textured bark lines on the outside.
- Decorate the log with Christmas theme decorations and dust lightly with powdered sugar before serving.
Notes
- If the cake cracks when rolling, cover the crack with extra frosting; the flavor remains the same.
- You can use your own choice of garnish for decoration.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 150
Keywords: Classic Chocolate Christmas Yule Log, Log Cakes Ideas, Best Christmas Cake Recipe, Christmas Cake Roll Recipes, Chocolate Log Cake, Yule Log Cake Recipe, Chocolate Yule Log, Bûche de Noël