Classic Yule Log Cake Recipe

This Classic Yule Log Cake is a festive dessert that brings the spirit of Christmas to your table. Made with a light chocolate sponge cake rolled with rich chocolate ganache, it’s a delightful centerpiece for holiday gatherings.

Perfect for Christmas desserts, this recipe is straightforward and can be customized with various fillings or decorations to suit your holiday theme.

Traditional Yule Log Cake Recipe

This Yule Log Cake features a moist chocolate sponge rolled with a creamy chocolate filling, covered in ganache to resemble a log. The recipe takes about 1 hour and serves 8-10 people, making it an ideal choice for festive celebrations.

Ingredients

For the Sponge Cake:
3 large eggs
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
For the Filling:
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream
Optional decorations: powdered sugar, chocolate shavings, or marzipan mushrooms

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
Make the Sponge Cake: In a mixing bowl, beat the eggs and sugar until thick and pale. Sift together the flour, cocoa powder, salt, and baking powder, then gently fold into the egg mixture.
Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
Roll the Cake: Once baked, remove from the oven and let cool slightly. Dust a clean kitchen towel with powdered sugar, then invert the cake onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel. Let it cool completely.
Prepare the Filling: In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Unroll and Fill: Once the cake is cool, unroll it gently and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel.
Make the Ganache: In a saucepan, heat the heavy cream until just boiling. Pour it over the chocolate chips in a bowl and let sit for a few minutes. Stir until smooth.
Frost the Cake: Place the rolled cake seam side down on a serving platter. Pour the ganache over the cake, spreading it to cover evenly. Use a fork to create bark-like patterns.
Decorate: Optionally, dust with powdered sugar or add chocolate shavings and marzipan mushrooms for a festive touch.
Serve: Slice the cake and serve it chilled or at room temperature.