Chocolate Yule Log Recipe

Nothing says holiday magic quite like a Chocolate Yule Log. This classic Bûche de Noël rolls tender chocolate sponge around a creamy filling and gets dressed in rich ganache that looks just like tree bark. Our Chocolate Yule Log Recipe gives you step-by-step guidance so even first-time bakers can pull off this showpiece dessert. With a light, airy cake and a smooth filling that holds up beautifully, you’ll have a centerpiece that’s as delicious as it is stunning.

Why You’ll Love This Recipe

• Foolproof rolling method: our step-by-step tips make it easy to roll without cracks.
• Rich chocolate flavor: a cocoa sponge paired with silky ganache gives a deep, satisfying taste.
• Customizable filling: choose from mascarpone cream, whipped cream, or buttercream depending on your style.
• Holiday centerpiece: stunning bark-like finish and dusting of sugar snow impress every guest.
• Make-ahead friendly: bake and assemble in advance so you can relax on party day.

This Chocolate Yule Log stands apart because it balances flavor with practicality. You get professional bakery results in your own kitchen, and it’s a dessert that makes the table feel instantly festive.

Ingredients Needed

For the Chocolate Sponge

• 5 large eggs, at room temperature
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon fine salt
• ½ cup all-purpose flour, sifted
• ⅓ cup unsweetened Dutch-process cocoa powder
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (optional, deepens chocolate flavor)
• ¼ cup neutral oil (such as canola or vegetable)
• 6 tablespoons buttermilk, at room temperature

For the Creamy Filling

• 1 cup heavy whipping cream, chilled
• ¾ cup mascarpone cheese, softened to room temperature
• 2 tablespoons sugar, divided
• 2 teaspoons vanilla extract
• 1 teaspoon Instant ClearJel (helps stabilize the cream)

For the Ganache Frosting

• 1 cup semisweet chocolate, chopped
• ¾ cup heavy cream
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Decorations

• Confectioners’ sugar (for “snow”)
• Meringue mushrooms
• Fresh rosemary or sugared cranberries

Notes & Substitutions

• Flour swap: A gluten-free all-purpose blend works well here, but avoid almond flour as it makes the sponge too fragile.
• Dairy-free option: Use coconut cream in place of heavy cream and a vegan butter substitute for the ganache.
• Mascarpone substitute: Cream cheese can work, though the filling will be tangier and firmer.
• Espresso powder: Optional, but it enhances the depth of chocolate flavor without tasting like coffee.
• Budget tip: Stick with regular heavy cream if mascarpone isn’t available stabilize it with cornstarch or gelatin for structure.
• Gluten-free inspo: If you enjoy almond-flour style batters, see our keto blueberry muffins for technique ideas.

How to Make Chocolate Yule Log

Before you begin:

• Heat your oven to 350°F (175°C).
• Line a 13×18-inch jelly roll pan with parchment and lightly grease it.
• Have your eggs at room temperature for maximum volume.

Step-by-Step Instructions

1. Melt chocolate for the ganache base. Warm the cream until it just begins to steam, then pour it over the chopped chocolate. Let it rest a couple of minutes before stirring smooth. This will become your frosting later, so set it aside to cool.
2. Whip the eggs. Beat the eggs with sugar, salt, and vanilla until thick and pale, about 5 minutes. The batter should fall in ribbons from the whisk this is what gives the sponge its lift.
3. Fold in the dry mix. Sift together the flour, cocoa, cornstarch, espresso powder, and baking powder. Add it to the egg mixture in three parts, folding gently with a spatula to keep the batter airy.
4. Incorporate the liquids. Whisk the oil and buttermilk together, then drizzle them in. Fold just until blended overmixing can deflate the batter.
5. Bake the sponge. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched lightly.
6. Roll while warm. Cool in the pan for 2 minutes, then use the parchment to roll the cake up from the long side. This “training roll” keeps the sponge flexible and prevents cracking later. Leave it rolled until completely cool.
7. Make the filling. Whip the cream to soft peaks, then beat in vanilla and half the sugar. Blend the other half with Instant ClearJel before adding it to the cream. Finally, fold in the mascarpone gently until smooth.
8. Finish the frosting. Once the ganache is room temperature, whip in the salt, vanilla, and butter a little at a time. Continue beating until light and fluffy.
9. Assemble the log. Unroll the cooled cake, peel away parchment, and brush with a light syrup if you’d like extra moisture. Spread the mascarpone cream filling evenly, leaving 1 inch bare at the far edge. Roll up tightly.
10. Shape and decorate. Trim one end at a 45° angle and place it against the side of the log as a branch. Frost the whole cake generously, then drag a fork or skewer through the ganache to create bark-like ridges.
11. Final touches. Dust with powdered sugar for snow, add meringue mushrooms or sugared cranberries, and refrigerate until serving.

Pro Tips & Troubleshooting

Expert Tips

• Warm your eggs slightly before whipping. Cold eggs take longer to aerate and won’t reach the same volume.
• Sift your dry ingredients twice. It removes lumps and blends cocoa evenly, so you don’t end up with streaks.
• Roll while warm. Even if it feels odd, this prevents cracks when you roll it again with filling.
• Chill the finished cake briefly. A short rest in the fridge firms the filling and makes for cleaner slices.
• Decorate last-minute. Add sugared cranberries or powdered sugar just before serving to avoid sogginess.

Common Mistakes to Avoid

• Overbaking the sponge. A dry cake cracks easily. Check early and pull it as soon as it springs back.
• Overmixing the batter. Vigorous folding deflates the eggs and makes the cake dense.
• Spreading hot ganache. Warm frosting melts the filling. Always let it cool fully before whipping and spreading.
• Skipping parchment. Without it, rolling is a nightmare and the cake will stick.

Creative Trick

If your log develops a small crack, don’t panic turn it into a design. Spread a little ganache over the crack, drag a fork through it, and it instantly looks like natural bark. Guests will never know it wasn’t intentional.

Serving, Storage & Variations

Serving Ideas

Slice the yule log into 1-inch rounds for the neatest presentation. Dust each slice with a touch of powdered sugar for a snowy look, or garnish plates with sugared cranberries and fresh rosemary sprigs. Pair it with strong coffee, spiced cider, or even a splash of dessert wine for an elegant holiday finish.

Storage

Keep the cake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic and foil, then freeze for up to 2 months. To serve after freezing, thaw overnight in the fridge before bringing it to room temperature.

Reheating

This dessert is best served cool, not hot. If chilled too long, let slices sit at room temperature for 20–30 minutes so the filling softens and the ganache regains its shine.

Variations

• Mocha Log: Add a teaspoon of espresso powder to both the sponge and the frosting for a coffee-chocolate twist.
• Chocolate Orange: Stir a little orange zest into the ganache and filling for a citrus note.
• Peppermint Bark Log: Crush peppermint candies and sprinkle over the frosting before it sets.
• Gluten-Free: Swap the flour for a gluten-free all-purpose blend.
• Dairy-Free: Use coconut cream and vegan butter in place of cream and butter for both filling and ganache.

Nutritional Information

Here’s the nutrition breakdown for one slice of Chocolate Yule Log (based on 16 servings per recipe):

Nutrient	Amount per serving
Calories	350 kcal
Total Fat	28 g
Saturated Fat	15 g
Cholesterol	115 mg
Sodium	160 mg
Total Carbohydrate	21 g
Dietary Fiber	2 g
Total Sugars	14 g
Added Sugars	11 g
Protein	5 g

Why it’s worth noting:

• Eggs and mascarpone add protein and richness.
• Cocoa provides antioxidants along with a deep chocolate flavor.
• While indulgent, portion control makes it a reasonable holiday treat.

Note: These numbers come from standard calculations for the listed ingredients. If you change ingredients (like swapping cream for coconut cream), the values will shift. Use tools like MyFitnessPal or Cronometer if you customize the recipe.

Conclusion

This Chocolate Yule Log Recipe brings together everything you want in a holiday dessert a light cocoa sponge, a creamy filling, and a show-stopping ganache finish that looks like it came straight from a bakery. It’s festive, impressive, and surprisingly achievable with the step-by-step method outlined here.

What makes this version stand out is its balance of flavor and practicality. You can prepare it ahead of time, decorate it beautifully, and still enjoy a dessert that tastes as good as it looks. Whether you’re baking for family or hosting a crowd, this yule log guarantees smiles around the table.

If you try it, please leave a comment and a star rating below your feedback means a lot and helps others find this recipe. Don’t forget to share your creation on Pinterest or Facebook so more people can enjoy it too.

What twist would you add to make this yule log your own? Share your ideas in the comments we might even add them to the FAQ!

Frequently Asked Questions