This Yule Log Cake Recipe Will Make Your Guests Forget Every Other Dessert (And Ask for Seconds)

You want a holiday showstopper that looks like a pastry chef made it, but you also want to keep your sanity. Enter the yule log cake: dramatic, chocolatey, and secretly easier than it looks. We’re talking airy sponge, lush espresso-kissed cream, and a glossy ganache that screams “winner.” You’ll roll it, chill it, slice it, and watch the oohs and ahhs roll in.

If your dessert table needs a headliner, this is the mic-drop.

Why This Recipe Works

This cake uses a classic genoise-style chocolate sponge that’s flexible enough to roll without cracking. Whipped eggs give structure, not heavy butter, so the texture stays light.

The filling is a stabilized whipped cream with mascarpone for body and just enough espresso to make the chocolate pop. It holds up during rolling and refrigeration.

A simple dark chocolate ganache sets softly, so you can drag a fork for realistic bark texture.

Bonus: it’s forgiving. If you think you messed up, call it “rustic forest aesthetic.”

Rolling the cake while warm in a towel trains it to keep the spiral, so you get those perfect swirls even if it’s your first time. Low risk, high reward.

Ingredients

For the Chocolate Sponge
- 4 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons milk, warm
For the Espresso Mascarpone Filling
- 8 ounces mascarpone, cold
- 1 cup heavy cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso or strong coffee, cooled (or 1 teaspoon espresso powder)
- Pinch of salt
For the Ganache “Bark”
- 8 ounces dark chocolate (60–70%), chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
For Assembly & Decoration
- Powdered sugar, for dusting towel
- Fresh berries or sugared cranberries (optional)
- Chocolate curls or meringue mushrooms (optional)
- Sprigs of rosemary for “pine” (optional)

Step-by-Step Instructions

Prep the pan. Heat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment, leaving overhang. Lightly grease paper. Set a clean kitchen towel out and dust generously with powdered sugar.
Whip the eggs and sugar. In a stand mixer, beat eggs, sugar, and vanilla on high until thick, pale, and tripled in volume, 6–8 minutes.
Ribbon stage is non-negotiable for a light sponge.
Fold in dry ingredients. Sift cocoa, flour, baking powder, and salt. Gently fold into the egg mixture in 2–3 additions. Drizzle in warm milk and fold just until combined.
Don’t deflate it—treat it like it owes you money? Actually, the opposite.
Bake. Spread batter evenly in pan. Bake 9–11 minutes until springy and just set.
A toothpick should come out with moist crumbs, not wet batter.
Roll while warm. Immediately invert cake onto the sugared towel. Peel off parchment. Starting from a short side, roll the cake up in the towel.
Let cool completely on a rack, seam side down.
Make the filling. Beat mascarpone with powdered sugar, vanilla, espresso, and salt until smooth. Add cold cream and whip until medium-stiff peaks. Don’t overwhip or it’ll turn grainy, FYI.
Unroll and fill. Carefully unroll the cooled cake.
Spread filling evenly, leaving a 1/2-inch border at the far edge to prevent spillover.
Roll and chill. Roll up the cake (without the towel) into a tight log. Wrap in plastic and refrigerate 30–60 minutes to set.
Make ganache. Heat cream to steaming. Pour over chopped chocolate with butter and salt.
Let sit 2 minutes, then stir until glossy. Cool until thick but spreadable, about 20–30 minutes.
Create the “branch.” Trim a 1–2-inch slice off one end at a diagonal. Attach it to the side of the log with a dab of ganache to resemble a branch stump.
Frost and texture. Spread ganache over the log and stump.
Drag a fork or offset spatula along the length to create bark lines. Add knot textures with swirls. Rustic is your friend—perfection is overrated.
Decorate and serve. Dust with powdered sugar for “snow,” add rosemary sprigs and berries if you’re feeling extra.
Chill 20 minutes to set, then slice with a warm knife.

Preservation Guide

Short-term: Keep the finished log covered and refrigerated for up to 3 days. The ganache protects the moisture, and the filling stays stable.

Freezing: Freeze the unfrosted rolled cake (with filling) tightly wrapped for up to 1 month. Thaw overnight in the fridge, then add ganache and decor the day you serve.

Leftovers: Slice and store pieces in airtight containers.

Let sit at room temp 15–20 minutes before eating for best texture. Cold cake is fine; room-temp ganache? Next level.

Nutritional Perks

This isn’t kale, but it’s not a sugar bomb without brakes either.

The genoise sponge is lighter than butter cakes, keeping the overall dessert less heavy.

Dark chocolate brings antioxidants and a deeper flavor, meaning you can be satisfied with thinner slices (in theory—no judgment).

The mascarpone-cream combo gives protein and calcium, while espresso adds flavor without adding much sugar. It’s dessert with a smarter profile, IMO.

Avoid These Mistakes

Skipping the warm roll. If you don’t roll while warm, expect cracks. Cute?
Maybe. Intentional? Nope.
Under-whipping eggs. If the eggs aren’t at ribbon stage, the sponge won’t lift and will bake dense and brittle.
Overmixing the batter. Folding aggressively knocks out air.
Gentle, consistent strokes are key.
Overwhipping the filling. Mascarpone can split. Stop at medium-stiff peaks, smooth and glossy.
Ganache too warm. If it’s runny, it’ll slide. Let it cool to a spreadable, frosting-like consistency.
Dry oven time. A minute too long can dry the sponge.
Start checking at 9 minutes.

Different Ways to Make This

Peppermint Bark Log: Swap espresso for peppermint extract (1/2 teaspoon), sprinkle crushed candy canes over the filling, and top with white chocolate drizzle.
Black Forest Log: Brush the sponge with cherry syrup, add chopped cherries to the filling, and garnish with chocolate shavings.
Hazelnut Praline: Fold 2–3 tablespoons hazelnut spread into the filling and add chopped toasted hazelnuts for crunch.
Gluten-Free: Use a 1:1 gluten-free flour blend and add an extra tablespoon of milk to keep it pliable.
Dairy-Light: Use lactose-free cream and a whipped coconut cream filling, then glaze with a dairy-free ganache (coconut milk + dark chocolate).
Mocha Overload: Add 1 teaspoon espresso powder to the sponge dry mix and keep the espresso filling. Coffee lovers will faint—politely.

FAQ

How do I prevent the cake from cracking?

Roll it while warm in a sugared towel, then let it cool rolled up. This “memory” helps it unroll and reroll with minimal cracking.

Also avoid overbaking.

Can I make it a day in advance?

Yes. Assemble the log, cover, and refrigerate overnight. Add final decorations (powdered sugar, berries) just before serving for the freshest look.

What if I don’t have a jelly roll pan?

Use a rimmed baking sheet close to 10×15 inches.

If larger, keep the batter centered and accept a slightly thinner cake—just bake 1–2 minutes less.

Can I skip the espresso?

Absolutely. Replace with milk or vanilla. The espresso simply enhances chocolate flavor; it doesn’t make the cake taste like coffee unless you want it to.

How do I make meringue mushrooms?

Whip egg whites with sugar to stiff peaks, pipe caps and stems, bake low and slow until dry, then glue with melted chocolate.

Cute, optional, and Instagram bait.

Why is my ganache dull or grainy?

Usually overheated chocolate or poor emulsion. Warm a splash of cream and whisk it in gently. Next time, let the hot cream do the melting and stir from the center outward.

Can I use a different filling?

Yes—buttercream, chestnut cream, or whipped chocolate ganache all work.

Choose a filling that’s spreadable and stable so the spiral holds.

Wrapping Up

This yule log cake recipe gives you maximum wow with minimal stress: light sponge, stable cream, and silky ganache that turns into edible art. It’s festive, flexible, and surprisingly forgiving—even if your fork “bark” gets wild. Make it classic, make it peppermint, make it your seasonal signature.

Your dessert table just got its headliner, and your guests will ask for the encore.