Oh, the holidays! That time of year when our kitchens smell incredible, but sometimes, honestly, all those rich desserts leave us feeling completely weighed down. I grew up in Vermont where Christmas tables were absolutely piled high with amazing, traditional bakes—comforting for sure, but often so heavy we couldn’t enjoy more than a tiny slice. I always wanted that feeling of festivity without the culinary coma afterward!
That’s exactly why I developed this lighter take on a classic: the Vanilla Roll Yule Log with Chocolate Ganache. We’re using a delicate, airy vanilla sponge that’s perfect for rolling—no scary cracks here, I promise! This recipe is all about that beautiful balance that I always look for in my cooking. The soft vanilla flavor is perfectly complemented by a rich, glossy chocolate ganache that delivers decadence without being overwhelming.
I made the very first test batch on a snowy afternoon, determined to create something elegant yet genuinely refreshing. When I saw that beautiful roll come together, tasting that contrast between light sponge and smooth ganache, I knew I had captured holiday magic in a way that felt nourishing, not just indulgent. This dessert is proof that you can absolutely have that impressive centerpiece cake while sticking to balanced, feel-good cooking!
Why You Will Love This Vanilla Roll Yule Log with Chocolate Ganache
This isn’t your grandma’s heavy holiday cake, though I love her dearly! We simplified everything for a cake that brings all the festive cheer without any fuss. This unique take on log cakes ideas is genuinely satisfying.
- It’s incredibly light and airy, making it the perfect finish to a big holiday meal.
- The assembly is totally approachable—I walked you through the tricky parts!
- It’s a totally beautiful centerpiece dessert; it looks so fancy, but the recipe is genuinely simple.
If you love lighter recipes, you might also want to check out my recipe for a raspberry cake roll too!
A Lighter Take on a Holiday Favorite
Traditional recipes can feel dense after that big Christmas dinner, right? My bright vanilla sponge lets the flavors shine through. We focused on keeping the texture fluffy and delicate. It feels much cleaner on the palate than those richer, heavier Christmas cake recipe traditional options!
Simple Rolling Technique for Success
Rolling a sponge cake is scary, I know! But trust me on the damp towel trick we use in the instructions—it’s foolproof. Your vanilla sponge is sturdy enough to handle the first roll without disaster. Say goodbye to cracked edges!
Essential Ingredients for Your Vanilla Roll Yule Log
Okay, so this is one of those brilliant recipes where we lean on a good quality cake mix to give us that perfectly light vanilla sponge right out of the gate. It cuts down the prep time, but the final result tastes completely homemade and elegant. Don’t stress about ingredient lists—we’ve broken them down so you know exactly what you need for the cake itself and that gorgeous topping.
For the Delicate Vanilla Sponge
This is the heart of our light dessert! You’ll need:
- 1 packet Yellow Cake Mix (the base magic!)
- 3 medium Eggs
- ⅓ cup Oil
- 1 cup Water
For the Rich Chocolate Ganache
We want this ganache to be silky, so make sure your butter is soft. And trust me, sift that powdered sugar!
- ¼ cup Softened Butter
- ⅓ cup Unsweetened cocoa powder
- ⅓ cup Cream
- 3 cups Powdered Sugar or Confectioners sugar, sifted
- 1 teaspoon Vanilla essence
Garnish Ingredients
These are just for dressing up your beautiful Chocolate Log Cake to look perfectly festive:
- Fresh Cranberries
- Rosemary Sprigs
Step-by-Step Instructions for the Vanilla Roll Yule Log with Chocolate Ganache
This is where the magic happens, but remember: timing is everything, especially with a sponge cake you plan to roll! Follow these steps closely, and you’ll have a fantastic shape ready for that beautiful ganache topping. Don’t rush that rest period—it’s essential!
Preparing and Baking the Vanilla Sponge
We start by getting the oven nice and ready. Preheat to 350 degrees F. In your stand mixer, combine the Yellow Cake Mix, 3 eggs, oil, and water. Mix on low for just 20 seconds to combine, then bump it up to medium speed for three full minutes. Scrape down those sides! Now, prep your 15×21 inch baking sheet. Seriously, don’t skip this: spray it well, line it with parchment paper, and then grease that paper too! Spread your batter evenly across the prepared sheet.
Bake this beauty for about 12 to 14 minutes until it just looks golden on top. It bakes fast, so keep an eye on it!
The Crucial First Roll Technique for Your Vanilla Roll Yule Log
Okay, get ready for the most important step in all Christmas Cake Roll Recipes. As soon as it comes out, loosen the edges with a spatula. Grab a fresh piece of parchment paper and lay it down. On top of that, place a thin, clean kitchen towel and dust both layers heavily with powdered sugar. This sugar barrier stops the delicate vanilla sponge from sticking!
Flip the hot cake immediately onto the sugared towel/parchment. Peel off and toss the hot pan parchment paper it was baked on. Dust the exposed (now flipped) cake surface with more powdered sugar. Now, start rolling from one end, gently rolling the cake *with* the towel and parchment paper tightly inside. Let it rest like that for a full hour at room temperature. This sets the shape!
Assembling the Filling and Second Roll
After an hour, carefully unroll the cake, keeping the towel and parchment in place. You should see nice, set curves! Spread a very thin layer of chocolate frosting over the unrolled cake. Remember, just thin! If you use too much, it will squeeze out the sides when you roll it the second time.
Now, re-roll the cake again, but this time, lift the parchment paper as you go so the towel stays outside. Transfer the double-rolled cake onto a fresh sheet of parchment paper, seam-side down. Time for a chill while we whip up that ganache!
Making and Applying the Chocolate Ganache
We need to start the ganache while the cake is chilling. Melt your butter gently in a small pan over medium heat. Whisk in the cocoa powder, sifted powdered sugar, cream, and vanilla essence directly into that melted butter. Keep whisking as you take it off the heat until it’s perfectly smooth and creamy.
Let this cool just a little bit, stirring often so it doesn’t set up too fast. You want it warm enough to pour beautifully and spread easily over your chilled cake roll for that wonderful, consistent coating. Once it looks lovely and smooth on top, transfer the whole thing back into the refrigerator for about 3 to 4 hours until it’s totally firm.
Tips for a Perfect Vanilla Roll Yule Log with Chocolate Ganache
Honestly, even as someone who develops these recipes, I still learn new things every time I roll a sponge! Achieving that flawless look for your Yule Log Cake Recipe comes down to a couple of small but mighty details. Don’t worry, I’ve collected all my best tricks here so you can nail it on your first try.
Preventing Cracks During Rolling
The secret to avoiding the dreaded crack is all about the sugar barrier we used in step 12. Make sure you are absolutely generous when you dust that damp kitchen towel and the parchment paper with powdered sugar before you flip that hot cake onto it. That fine layer gives the delicate vanilla sponge just enough slip so it can curl up neatly without tearing. This is truly the game-changer for successful **Christmas Cake Roll Recipes**.
Achieving Smooth Ganache Coverage
When you pour on the ganache, you must work quickly but gently! It needs to be warm enough that it spreads like heavy cream but not so hot that it melts the thin layer of frosting underneath. Once it’s coated, step away! Resist the urge to mess with it until it’s completely chilled—like 3 or 4 hours, minimum. If you try to texture the surface too soon, you’ll end up dragging the cake itself, not just the ganache.
Here’s an extra tip from my kitchen: for the best bark effect later, let the warm ganache sit out on the counter for about 15 minutes after mixing it before you pour. It thickens up just enough so when you score it with the fork, the lines hold their shape beautifully. If you want more indulgent ideas, check out my chocolate peppermint bread!
Decorating Your Chocolate Log Cake
The chilling is done, and now we get to the fun, artistic part! This is where your **Chocolate Log Cake** transforms from a tasty roll into that stunning centerpiece dessert. Once the ganache is completely set—and I mean totally firm—grab a fork. You want to gently drag it lengthwise across the surface. Don’t press hard!
This scoring creates those classic, rustic, bark-like lines that make it look like a real log. Then, step back and admire your work! Time to add our natural accents. Tuck small sprigs of fresh rosemary artfully around the ends or along the top edges, nestling them right between the ganache ripples. Scatter a few bright fresh cranberries around your rosemary for that perfect pop of holiday color. It looks so much like something pulled straight from a snowy forest, and it’s all thanks to a few simple additions!
For more stunning festive Christmas desserts and cookies inspiration, feel free to browse my holiday baking archives!
Storage and Reheating Instructions for Your Yule Log Cake Recipe
Since this **Yule Log Cake Recipe** is covered in that beautiful chocolate ganache, keeping it just right is super simple. Because of the dairy in the ganache, we absolutely need to keep this cake cold. Store your finished log, loosely covered, right in the refrigerator. It stays wonderfully moist and delicious for up to four days this way—which is great because you often can’t wait for Christmas Day to have a slice!
Now, about freezing: I generally don’t recommend it for this specific vanilla roll. The sponge is so light, and freezing can sometimes change its delicate texture once thawed, plus the ganache might get a little soft when it warms up. For the best flavor and texture, keep it chilled and serve it slightly cool, straight from the fridge!
Frequently Asked Questions About the Vanilla Roll Yule Log
It’s totally normal to have questions when trying a roll cake for the first time! I’ve gathered the most common things readers ask me about assembly and presentation. My goal is that you feel totally confident tackling this ahead of the holidays!
Can I substitute the cake mix in this Yule Log Cake Recipe?
Oh, I wish I could say yes, but for this specific recipe, I really advise against it! The yellow cake mix is specifically chosen because its structure, when combined with just those three eggs and the oil, creates that unique, pliable batter needed for rolling without cracking. If you used a different mix, you might find the final result crumbles or tears when you try to roll it up. Stick with the yellow mix for best results on this **Yule Log Cake Recipe**!
What are some other Yule Log Dessert Decoration Ideas?
While I love the deep green rosemary and pop of cranberries, there are so many ways to decorate your chocolate-covered log! If you want a super elegant look, you can take a small spoonful of the set ganache, warm it up slightly, and use a piping bag with a star tip to pipe little rosettes around the ends. Or, for a super simple presentation that looks incredibly classic, just dust the entire top liberally with unsweetened cocoa powder instead of scoring it! It offers wonderful **Yule Log Dessert Decoration Ideas**.
Is this considered a Best Christmas Cake Recipe alternative?
Totally! If you are looking for the **Best Christmas Cake Recipe** but you want to keep things light and refreshing, this is your winner. Traditional holiday cakes are often dense fruitcakes or super-rich puddings. This **Vanilla Roll Yule Log with Chocolate Ganache** provides all the festive flair you want on Christmas day, but because the sponge is so light, it’s much easier to enjoy after a huge meal. It’s festive refreshment!
For even more ideas for your holiday spread, jump over to my collection of Christmas baking and dessert recipes!
Nutritional Snapshot of This Vanilla Roll Yule Log with Chocolate Ganache
As a Healthy Living Recipe Developer, I always want you to feel good about what you’re eating, especially during the holidays! Here is the estimated nutritional breakdown for one slice.
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Fat: 20g
Please remember these numbers are estimates based on the ingredients we used, like the cake mix and the amounts of sugar and butter in the ganache. Actual values can wiggle around a bit depending on brands! If you’re looking for ways to lighten up, check out my full category page on low calorie foods and weight loss recipes for inspiration year-round.
Share Your Festive Vanilla Roll Yule Log Creation
Wow, you made it to the end! I hope you feel totally ready to take on this beautiful **Vanilla Roll Yule Log with Chocolate Ganache**. It’s such a rewarding bake, and seeing that perfectly rolled sponge under the shiny ganache is just the best feeling, isn’t it?
I truly hope this recipe brings that bright, balanced holiday cheer to your table that I always aim for. If you gave it a try, please hop down to the comments below and let me know how your rolling session went! Did you manage to get a tight curl on that first try?
If you loved this lighter approach to holiday baking, I encourage you to check out more of my work. I’m Olivia Bennett, a Healthy Living Recipe Developer here at Sena Recipes, and I’m passionate about making sure our celebrations are delicious *and* leave us feeling nourished, not weighed down. You can learn more about my philosophy on balanced eating right here on my author page.
Don’t forget to snap a picture of your finished **Chocolate Log Cake** decorated with cranberries and rosemary, and share it on social media! Tag us so I can see your amazing holiday creations. Happy Baking, everyone!
Print
Vanilla Roll Yule Log with Chocolate Ganache
- Total Time: 5 hours 44 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Make a lighter, festive Vanilla Roll Yule Log featuring a soft vanilla sponge and a rich chocolate ganache topping. This recipe offers a balanced holiday dessert.
Ingredients
- 1 packet Yellow Cake Mix
- 3 medium Eggs
- ⅓ cup Oil
- 1 cup Water
- ½ cup Powdered Sugar or Confectioners sugar to dust the baked cake
- 16 oz Chocolate frosting
- ¼ cup Softened Butter (for ganache)
- ⅓ cup Unsweetened cocoa powder (for ganache)
- ⅓ cup Cream (for ganache)
- 3 cups Powdered Sugar or Confectioners sugar sifted (for ganache)
- 1 teaspoon Vanilla essence (for ganache)
- Fresh Cranberries (for garnish)
- Rosemary Sprigs (for garnish)
Instructions
- Preheat the oven to 350 degrees F.
- Combine the Yellow Cake Mix, eggs, oil, and water in a stand mixer bowl.
- Mix on low speed for 20 seconds, then increase speed to medium and mix for 3 minutes, scraping the bowl sides.
- Coat a 15×21 inch baking sheet with nonstick spray. Line the bottom with parchment paper and grease the paper.
- Spread the cake batter evenly onto the prepared sheet.
- Bake for 12-14 minutes, or until the top is golden.
- Remove the cake from the oven and loosen the edges with a spatula.
- Dust the top surface with confectioner’s sugar.
- Place a thin, damp kitchen towel on a fresh sheet of parchment paper, dusting both with powdered sugar.
- Lay the parchment paper down, then place the damp towel on top.
- Place a wire rack on top of the kitchen towel and carefully flip the cake onto the towel.
- Immediately peel and discard the parchment paper from the flipped cake.
- Dust the exposed (flipped) side of the cake with confectioner’s sugar.
- Start at one end and gently roll the cake with the towel and parchment paper inside. Roll until the end.
- Allow the rolled cake to rest for one hour at room temperature.
- Carefully unroll the cake, keeping the towel and parchment paper in place.
- Spread a very thin layer of chocolate frosting over the unrolled cake.
- Re-roll the cake in the same direction, lifting the parchment paper as you roll, without rolling the towel inside.
- Line a tray with fresh parchment paper. Carefully transfer the rolled cake onto the tray with the folded side down.
- Refrigerate the cake while you prepare the chocolate ganache.
- Melt the butter in a small pan over medium heat.
- Whisk in the cocoa powder, powdered sugar, cream, and vanilla essence into the melted butter.
- Remove from heat and whisk until smooth and creamy.
- Allow the ganache to cool slightly, stirring occasionally.
- Immediately pour the warm ganache over the chilled cake roll and spread it evenly.
- Chill the cake roll in the refrigerator for 3-4 hours until completely cooled.
- Use a fork to create bark-like marks on the ganache surface.
- Decorate the yule log with fresh cranberries and rosemary sprigs.
Notes
- Dusting the towel and parchment paper with sugar helps prevent the delicate vanilla sponge from cracking when you roll it the first time.
- Use only a thin layer of frosting before the second roll to prevent it from squeezing out the sides.
- Spread the ganache while it is still warm so it covers the cake smoothly before it thickens.
- Prep Time: 30 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Vanilla Roll Yule Log, Chocolate Ganache, Christmas Cake Roll, Yule Log Cake Recipe, Vanilla Sponge Cake, Holiday Dessert