I love how a Yule Log Cake instantly transforms your holiday table into a scene that looks straight out of a snow globe. You know that dessert that makes everyone lean in the moment you set it down? That is this cake. I baked my first one years ago, and I still remember thinking, Why did I wait so long to try this? It looked fancy, but once I got into it, I realized it was easier than it looked. Ever stare at a dessert and assume it needs a pastry degree before you even read the recipe?

I promise this recipe stays friendly, doable, and incredibly rewarding. If you want something festive, beautiful, and ridiculously tasty, this cake has your name written all over it. And FYI, you do not need magician level baking skills to pull it off. 🙂

Before we jump into the fun part, here is the quick info everyone wants.

What Makes a Yule Log Cake So Special?

A Yule Log Cake gives you that perfect mix of charm, nostalgia, and pure chocolate joy. Every year I wonder why more desserts do not deliver this much personality. It looks adorable, tastes incredible, and somehow never feels heavy.

The Sponge Has the Perfect Texture

You get a thin, soft chocolate sponge that rolls like a dream. That flexibility makes all the difference. Ever cut into a cake that felt like it fought back? This sponge stays soft, light, and easy to handle.

The Filling Tastes Like a Dream

I love using a lightly sweet whipped cream filling. It gives the cake a smooth, airy center that contrasts the chocolate in the best possible way. IMO nothing beats the moment you slice it open and see that perfect spiral.

The Frosting Steals the Show

The chocolate buttercream adds the signature bark look. When you drag a fork through it, it turns into instant woodland magic. People always poke it like they expect it to feel like real wood, and honestly I get it.

Prep Time and Basic Stats

I always check the timing before I dive into a recipe, because the last thing I want is a dessert that hijacks my entire afternoon.

• Prep Time: 25 minutes
• Bake Time: 10 to 12 minutes
• Cooling and Rolling Time: 45 minutes
• Decorating Time: 20 minutes
• Total Time: About 1 hour and 45 minutes

Pretty solid for a dessert that looks like it belongs on a magazine cover, right? Ever make something this pretty in under two hours?

Approximate Nutrition per slice (12 slices)

• Calories: 310
• Carbohydrates: 32 g
• Protein: 4 g
• Fat: 20 g
• Saturated fat: 12 g
• Sugar: 26 g
• Fiber: 2 g
• Sodium: 90 mg

Kitchen Tools You Need

I love recipes that use normal tools instead of twenty ultra specific gadgets. This one keeps it simple.

• Jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Fine mesh strainer or sifter
• Rubber spatula
• Clean kitchen towel
• Cooling rack
• Offset spatula
• Fork for bark texture
• Small bowls for decorations

If you already bake now and then, you probably own all of these. Ever buy a fancy tool for one recipe and never touch it again? Thankfully this recipe avoids that problem.

Key Ingredients for the Best Yule Log Cake

This cake uses simple, reliable ingredients that each serve a purpose. Here is a quick look at what you need and why it matters.

Core Ingredients

• 4 large eggs for structure and volume.
• 100 g granulated sugar (1/2 cup) for sweetness and to help the eggs whip.
• 60 g all purpose flour (1/2 cup) for light stability.
• 25 g cocoa powder (1/4 cup) for deep chocolate flavor.
• 1 teaspoon vanilla extract for warmth.
• 1/4 teaspoon salt to bring everything together.

Whipped Cream Filling

• 240 ml heavy cream (1 cup) for a fluffy center.
• 30 g powdered sugar (1/4 cup) for smooth sweetness.
• 1 teaspoon vanilla extract for aroma.

Chocolate Buttercream

• 170 g unsalted butter (3/4 cup) for a creamy base.
• 240 g powdered sugar (2 cups) for sweetness and structure.
• 45 g cocoa powder (1/2 cup) for rich chocolate.
• 2 tablespoons heavy cream for smooth spreading.
• 1 teaspoon vanilla extract for depth.
• Pinch of salt to balance the sweetness.

Optional Flavor Boosts

• 1 teaspoon espresso powder to intensify chocolate.
• Orange zest for brightness.
• Peppermint extract for holiday flair.
• Hazelnut spread for a nutty surprise.

Ever wonder why espresso powder boosts chocolate so well? It sharpens the cocoa flavor without making anything bitter.

How to Make a Yule Log Cake

Step One: Bake the Chocolate Sponge

Prepare the Pan

Line your jelly roll pan with parchment paper. I always spray the pan lightly first so the parchment sticks. Ever fight with sliding parchment while pouring batter? Not fun.

Whip the Eggs and Sugar

Whip until thick and pale. This step creates the signature airy texture. When it reaches the ribbon stage, you know you nailed it.

Add the Dry Ingredients

Sift the flour, cocoa, salt, and espresso powder if you use it. Fold it in gently so you keep the sponge light. Overmixing always leads to regret.

Bake

Spread the batter, bake until it springs back, and pull it out. This happens fast, so stay close. A dry sponge cracks instantly.

Step Two: Roll the Cake

Roll While Warm

Turn the sponge onto a towel dusted with cocoa powder and roll it up. The warm roll teaches the cake to hold shape. Ever skip this step and watch a cake break in half? I have. Once.

Cool Completely

Let it cool inside the towel. Patience helps here, even if you feel tempted to rush ahead.

Step Three: Fill the Cake

Whip the Cream

Whip heavy cream, powdered sugar, and vanilla to soft peaks. Soft peaks spread beautifully and stay light.

Unroll and Fill

Gently unroll the cake and spread the filling evenly. Roll it back up without the towel. The swirl always feels like a mini victory.

Step Four: Frost and Decorate

Make the Buttercream

Beat butter until fluffy. Mix in cocoa powder, powdered sugar, vanilla, and a splash of milk until smooth. I always feel weirdly proud when buttercream looks glossy.

Frost the Cake

Spread the frosting and drag a fork through it to create bark lines. Imperfection helps because real bark never looks uniform.

Add Decorations

Decorate with whatever festive touches you love.

• Fresh berries
• Sugared cranberries
• Chocolate curls
• Powdered sugar snow
• Marzipan mushrooms

People go wild over the mushrooms. They always ask if they are real.

Tips for a Stress Free Yule Log Cake

I learned these through trial and error, and yes, some errors were painful.

Roll the Cake Warm

A warm sponge bends. A cold sponge snaps. Simple, right?

Use Room Temperature Eggs

They whip higher and faster. Cold eggs work, but painfully slow.

Keep the Filling Thin

Too much filling makes the cake slide apart.

Chill Before Slicing

Chilling sets the swirl and keeps slices clean.

Use Fresh Heavy Cream

Old cream collapses fast and ruins the texture.

Common Mistakes and How to Avoid Them

Baking Too Long

The sponge dries out fast, so check early.

Skipping the Sift

Sifting prevents heavy pockets of cocoa and flour.

Frosting Too Soon

Warm cake melts buttercream. You already know how that ends.

Whipping the Cream Too Stiff

Stiff cream clumps instead of spreading.

Forgetting the Warm Roll

The warm roll saves everything. Never skip it.

Fun Flavor Variations

This cake loves variety, so here are some of my favorites.

Peppermint Chocolate Yule Log

Use peppermint extract in the filling and top with crushed candy canes.

Mocha Yule Log

Add espresso to both the sponge and the buttercream for a dessert that tastes like a holiday latte.

Raspberry Yule Log

Spread a thin layer of raspberry jam under the cream. That bright pop hits every time.

Hazelnut Yule Log

Mix hazelnut spread into the whipped cream for a rich, nutty version.

Ever taste something and think, This is too good for only one season? That is how I feel about the hazelnut version.

Why the Yule Log Cake Never Loses Its Magic

This dessert carries tradition, flair, and personality. It looks whimsical but still feels comforting. Every time I bring it to a party, people smile before they even taste it.

What Makes It a Holiday Staple

• It looks stunning
• It tastes rich but stays light enough to enjoy after a big meal
• It offers endless flavors
• It makes guests feel special
• It stores beautifully

Plus, it brings that cozy storybook vibe that everyone loves in December.

Storing Your Yule Log Cake

The cake tastes even better the next day because the flavors settle and the filling firms up.

Storage Tips

• Store in the fridge, wrapped or in an airtight container.
• Keep for up to three days.
• Freeze without decorations for up to two months.

Ever chill a dessert overnight and feel like it tastes better the next day? This cake absolutely does that.

Final Thoughts

A Yule Log Cake wins the holiday season every single time. It looks gorgeous, tastes incredible, and offers way more fun than stress. I love how it feels impressive without demanding complicated steps. If you love chocolate, cream, and a little holiday flair, you will love making this.

So go for it. Roll it, frost it, decorate it, and enjoy every festive bite. And yes, taking a picture before serving is basically mandatory. 🙂

Continue to Content

Yule Log Cake

Prep Time: 25 minutes

Cook Time: 11 minutes

Additional Time: 1 hour 5 minutes

Total Time: 1 hour 41 minutes

Rich, chocolatey, and utterly irresistible, this Yule Log Cake tempts every sense. The sponge is soft and airy, the whipped cream filling light and fluffy, and the chocolate buttercream frosting decadently smooth with a delicate bark texture. Every bite melts in your mouth, leaving you craving just one more slice. Perfect for holiday indulgence.

Print

Ingredients

Chocolate Sponge Cake

• 4 large eggs
• 1/2 cup granulated sugar (100 g)
• 1/2 cup all purpose flour (60 g)
• 1/4 cup unsweetened cocoa powder (25 g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Whipped Cream Filling:

• 1 cup heavy cream (240 ml)
• 1/4 cup powdered sugar (30 g)
• 1 teaspoon vanilla extract

Chocolate Buttercream Frosting:

• 3/4 cup unsalted butter, softened (170 g)
• 2 cups powdered sugar (240 g)
• 1/2 cup unsweetened cocoa powder (45 g)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Bake the Sponge

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Whip 4 eggs with 1/2 cup sugar until thick and pale.
3. Sift together 1/2 cup flour, 1/4 cup cocoa, and 1/4 tsp salt. Fold into eggs gently.
4. Spread batter in pan and bake 10–12 minutes until springy.

2. Roll the Cake

1. Turn the warm cake onto a cocoa-dusted kitchen towel.
2. Roll it up with the towel and let cool completely.

3. Prepare the Filling

1. Whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft peaks.
2. Unroll the cooled cake and spread the cream evenly.
3. Roll the cake back up without the towel.

4. Frost and Decorate

1. Beat 3/4 cup butter with 2 cups powdered sugar, 1/2 cup cocoa, 2 tbsp cream, 1 tsp vanilla, and a pinch of salt until smooth.
2. Spread frosting over the rolled cake and use a fork to create bark lines.
3. Decorate with powdered sugar, berries, or rosemary as desired.

5. Serve

1. Chill briefly before slicing to keep the swirl intact.
2. Slice, serve, and enjoy!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 20gCarbohydrates: 32gFiber: 2gSugar: 26gProtein: 4g