11 Decadent Chocolate Yule Log Cake Recipes

Zap your holiday dessert table with the ultimate chocolate showstopper: the Yule log cake! These 11 decadent recipes range from classic to creative, all perfect for cozy celebrations. Trust me, each slice is pure chocolate heaven—dive in and find your new favorite!

Classic Dark Chocolate Yule Log

Nothing says Christmas like a chocolate Yule Log. This classic dark chocolate version delivers with a light sponge and silky buttercream.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

• All-purpose flour – ¾ cup
• Unsweetened cocoa powder – 5 tbsp, divided
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Large eggs – 4
• Granulated sugar – ¾ cup
• Vanilla extract – 1½ tsp
• Unsalted butter – ½ cup + 3 tbsp
• Powdered sugar – 1 cup
• Heavy cream – 2 tbsp

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, letting it overhang on two sides.
2. In a bowl, whisk together flour, 4 tbsp cocoa powder, baking powder, and salt. (Tip: Sift for lump-free batter.)
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high until thick and pale, about 5 minutes. (Tip: Room temperature eggs whip better.)
4. Beat in 1 tsp vanilla until combined.
5. Gently fold the flour mixture into the egg mixture until just combined. Do not overmix.
6. Fold in the 3 tbsp melted butter until incorporated.
7. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes, until the cake springs back when touched. (Tip: Do not overbake or it will crack when rolling.)
8. While cake bakes, lay a clean kitchen towel on the counter and dust with 1 tbsp cocoa powder (from remaining 1 tbsp). Invert the hot cake onto the towel, peel off parchment, and starting at a short end, roll the cake up with the towel. Let cool completely rolled up.
9. For filling: In a bowl, beat ½ cup softened butter until creamy. Add powdered sugar, heavy cream, and remaining ½ tsp vanilla. Beat until smooth and fluffy.
10. Once cake is cool, carefully unroll it. Spread the buttercream evenly over the surface, leaving a 1-inch border at the edges.
11. Re-roll the cake without the towel, using the filling as adhesive. Place seam-side down on a serving platter.
12. Refrigerate for at least 1 hour before serving. Dust with extra cocoa powder if desired.

Creamy, rich buttercream pairs perfectly with the tender chocolate sponge. Slice and serve chilled for a classic holiday dessert. A dusting of cocoa gives it that rustic log look.

White Chocolate Raspberry Yule Log

Get ready for the ultimate holiday dessert: a white chocolate raspberry yule log that's tangy, sweet, and show-stopping. This roulade combines a light white chocolate sponge with a creamy raspberry filling, all wrapped in rich dark chocolate ganache.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

• Eggs – 4 large
• Granulated sugar – ½ cup
• All-purpose flour – ½ cup
• White chocolate (melted) – ¼ cup (for sponge) + 2 oz (for filling)
• Vanilla extract – 1 tsp
• Powdered sugar – ¼ cup (for dusting + filling)
• Heavy cream – 1 cup (for filling) + ½ cup (for ganache)
• Raspberry jam – ½ cup
• Semisweet chocolate (chopped) – 6 oz

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat 4 large eggs and ½ cup granulated sugar with an electric mixer until thick and pale, about 5 minutes (ribbon stage). Tip: Beat until mixture triples in volume for a light sponge.
3. Fold in ½ cup all-purpose flour, ¼ cup melted white chocolate (cooled), and 1 tsp vanilla extract until just combined. Do not overmix.
4. Spread batter evenly in prepared pan. Bake for 10–12 minutes until top springs back when touched.
5. Meanwhile, dust a clean kitchen towel with powdered sugar. When cake is done, immediately invert onto towel, peel off parchment, and roll cake with towel from a short side. Cool completely rolled. Tip: Roll while hot to prevent cracking.
6. For filling: Beat 1 cup heavy cream and ¼ cup powdered sugar until stiff peaks form. Tip: Use chilled bowl and beaters for best volume.
7. Fold in ½ cup raspberry jam and 2 oz melted white chocolate (cooled) until smooth.
8. Unroll cooled cake. Spread filling evenly, leaving a ½-inch border. Re-roll gently without towel. Place seam side down on serving platter.
9. For ganache: Heat ½ cup heavy cream until simmering, pour over 6 oz chopped semisweet chocolate. Let sit 1 minute, then stir until smooth.
10. Pour ganache over yule log, spread with spatula. Use a fork to create bark lines. Chill at least 1 hour before serving. Garnish with fresh raspberries if desired.

Unwrap and slice to reveal the beautiful spiral of white chocolate sponge and raspberry cream. The tangy raspberry balances the sweet white chocolate, while the dark chocolate ganache adds richness. Serve chilled with a dollop of whipped cream.

Vegan Chocolate Yule Log

Craving a show-stopping dessert that's both decadent and vegan? This Yule Log delivers rich chocolate sponge with a luscious coconut cream filling. It's a dairy-free twist on a classic holiday centerpiece.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• All-purpose flour – 3/4 cup
• Granulated sugar – 3/4 cup
• Unsweetened cocoa powder – 1/4 cup
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Almond milk – 1/2 cup
• Vegetable oil – 1/4 cup
• Vanilla extract – 1 tsp
• Apple cider vinegar – 1 tbsp
• Coconut cream (chilled) – 1 can (13.5 oz) for filling
• Powdered sugar – 1/4 cup for filling
• Dairy-free dark chocolate (chopped) – 6 oz for frosting
• Coconut cream (from second can) – 1/2 cup for frosting

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk almond milk, oil, vanilla, and apple cider vinegar until frothy.
4. Pour wet ingredients into dry. Mix just until combined—do not overmix or sponge will be tough.
5. Spread batter evenly in prepared pan. Bake for 12–15 minutes, until top springs back when lightly touched.
6. While sponge bakes, lay a clean kitchen towel on the counter and dust with powdered sugar.
7. Immediately after baking, invert sponge onto the sugared towel. Carefully peel off parchment.
8. Starting at a short end, roll the sponge tightly with the towel. Let cool completely seam-side down (this trains the roll).
9. For filling, scoop the solid part of chilled coconut cream into a bowl (discard liquid). Beat with an electric mixer until fluffy.
10. Add 1/4 cup powdered sugar and beat until smooth. Chill until ready to use.
11. Once sponge is cool, unroll gently. Spread filling evenly over surface, leaving a 1-inch border at edges.
12. Re-roll sponge without towel, using the parchment to guide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
13. For frosting, melt dark chocolate in a double boiler or microwave (30-second bursts). Stir until smooth.
14. Add 1/2 cup coconut cream (solid part only) and stir until glossy. Let cool until thick but spreadable.
15. Remove log from fridge. Spread frosting over entire surface, creating bark-like texture with a fork.
16. Refrigerate for 30 minutes to set frosting. Serve chilled or at room temperature.

Holiday gatherings call for this rich, fudgy log. The sponge stays tender, the filling is silky, and the chocolate glaze sets perfectly. Slice and serve with fresh berries for a pop of color.

Gluten-Free Chocolate Yule Log

Zesty and rich, this gluten-free Yule Log uses almond flour for a tender sponge. Finished with a silky dark chocolate ganache, it's a celiac-friendly holiday showstopper.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the sponge

• Almond flour – 1 cup
• Cocoa powder – ¼ cup
• Sugar – ½ cup
• Eggs – 4 large
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

For the ganache

• Dark chocolate (70%) – 8 oz
• Heavy cream – 1 cup
• Butter – 2 tbsp

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, whisk almond flour, cocoa powder, and salt together.
3. In a separate bowl, beat eggs and sugar with an electric mixer for 3 minutes until thick and pale.
4. Mix in vanilla extract.
5. Fold the dry ingredients into the egg mixture gently until just combined.
6. Spread the batter evenly into the prepared pan. Tip: use a spatula to reach corners.
7. Bake for 12 minutes or until the sponge springs back when touched.
8. While hot, roll the sponge with the parchment paper from a short end. Let cool completely rolled.
9. Meanwhile, make ganache: chop chocolate finely. Heat cream in a saucepan until simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Stir in butter.
10. Tip: let ganache cool to room temperature to thicken for spreading.
11. Unroll the cooled sponge. Spread a thin layer of ganache evenly over the surface.
12. Roll the sponge back up tightly, removing parchment as you go. Tip: roll using the parchment to guide.
13. Transfer to a serving platter. Frost the outside with remaining ganache.
14. Use a fork to create bark-like lines on the frosting. Refrigerate for 30 minutes to set.

Zero compromises on flavor or texture—this gluten-free log delivers a rich, fudgy bite. Slice and serve chilled or at room temperature with a dusting of cocoa.

Mint Chocolate Yule Log

Just when you thought Yule logs couldn't get better, this mint chocolate version brings refreshing coolness to a classic dark chocolate sponge. It's a showstopper without the fuss.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

For the Sponge

• Eggs – 4 large
• Sugar – 2/3 cup
• All-purpose flour – 1/2 cup
• Cocoa powder – 1/4 cup
• Baking powder – 1 tsp
• Salt – 1/4 tsp
• Vanilla extract – 1 tsp

For the Mint Filling

• Heavy cream – 1 cup
• Powdered sugar – 2 tbsp
• Peppermint extract – 1/2 tsp

For the Chocolate Ganache

• Dark chocolate (60-70%) – 6 oz
• Heavy cream – 1/2 cup
• Unsalted butter – 2 tbsp

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar with an electric mixer on high until thick and pale, about 5 minutes. Beat in vanilla.
3. Sift flour, cocoa, baking powder, and salt together. Fold into egg mixture gently until just combined. Do not overmix.
4. Spread batter evenly in prepared pan. Bake for 10-12 minutes until the top springs back when lightly touched.
5. While cake bakes, lay a clean kitchen towel on the counter and dust lightly with cocoa powder. Tip: This prevents sticking.
6. Immediately invert the hot cake onto the towel. Peel off parchment. Roll the cake tightly starting from a short end, using the towel to help. Let cool completely rolled up. Tip: Rolling while warm prevents cracks.
7. For mint filling: In a chilled bowl, whip heavy cream, powdered sugar, and peppermint extract to stiff peaks. Do not overbeat.
8. Once cake is cool, unroll gently. Spread filling evenly over cake, leaving a 1-inch border on all sides. Tip: Save some filling for garnish if desired.
9. Re-roll the cake tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour. This sets the shape.
10. For ganache: Chop dark chocolate finely. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Add butter and stir until glossy.
11. Place chilled log on a wire rack over a baking sheet. Pour ganache over log, spreading evenly. Chill 30 minutes to set.
12. Slice off a small piece at an angle and attach with a dab of ganache to create a branch effect. Pipe any remaining filling on top for decoration.

Velvety ganache and cool mint filling create a stunning contrast. Slice to reveal the spiral. Perfect for holiday tables or a winter treat.

Salted Caramel Chocolate Yule Log

Your holiday table deserves this showstopper — a chocolate sponge rolled with salted caramel buttercream. It’s a sweet-salty twist on the classic Yule log that’s surprisingly simple.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Cake

• All-purpose flour – ¾ cup
• Cocoa powder – ¼ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Eggs – 4 large
• Granulated sugar – ¾ cup
• Vanilla extract – 1 tsp
• Powdered sugar (for rolling) – as needed

For the Buttercream

• Unsalted butter – 1 cup (2 sticks)
• Powdered sugar – 3 cups
• Salted caramel sauce – ½ cup
• Heavy cream – 2 tbsp

Instructions

1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs and sugar on high until thick and pale, about 5 minutes. Tip: The batter should ribbon when the beaters lift.
4. Fold in vanilla. Then gently fold in dry ingredients in two batches until just combined.
5. Spread batter evenly in pan. Bake 12-15 minutes until top springs back.
6. Dust a clean kitchen towel with powdered sugar. Tip: Use a thin towel, not terry cloth, to avoid sticking.
7. Immediately invert cake onto towel. Peel off parchment. Roll cake and towel together from short side. Cool completely.
8. For buttercream: Beat butter until creamy. Gradually add powdered sugar. Add caramel sauce and cream; beat until fluffy. Tip: If too soft, chill 10 minutes before spreading.
9. Unroll cooled cake. Spread buttercream evenly, leaving ½-inch border. Reroll gently.
10. Frost outside with remaining buttercream. Use a fork to create bark texture. Chill at least 1 hour before slicing.

Just one slice delivers rich chocolate, creamy caramel, and a hint of salt that keeps you coming back. Serve with a dusting of cocoa or a drizzle of extra caramel for a festive finish.

Mocha Chocolate Yule Log

Mocha Chocolate Yule Log combines rich chocolate and bold coffee in a classic rolled cake. The sponge is airy, the cream is velvety, and the frosting is decadent. This showstopper is easier than it looks.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Sponge

• All-purpose flour – 1/3 cup
• Unsweetened cocoa powder – 1/4 cup
• Baking powder – 1 tsp
• Salt – 1/4 tsp
• Eggs – 4 large
• Granulated sugar – 3/4 cup
• Vanilla extract – 1 tsp
• Instant espresso powder – 1 tsp
• Hot water – 1 tbsp

For the Espresso Cream

• Heavy cream – 1 cup
• Powdered sugar – 2 tbsp
• Instant espresso powder – 1 tbsp

For the Mocha Frosting

• Semi-sweet chocolate (chopped) – 6 oz
• Unsalted butter – 1/2 cup
• Instant espresso powder – 1 tbsp
• Powdered sugar – 2 cups
• Heavy cream – 1/4 cup

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Sift together flour, cocoa, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar on high until thick and pale, about 5 minutes.
4. Beat in vanilla and dissolved espresso (espresso powder mixed with hot water).
5. Fold in flour mixture gently until no streaks remain.
6. Spread batter evenly in the pan. Bake for 12 minutes, until top springs back when touched.
7. Run a knife around the edges. Turn the cake onto a clean kitchen towel. Peel off the parchment.
8. Roll the cake from the short end using the towel. Cool completely on a rack. (Tip: Rolling while warm prevents cracks.)
9. For the filling: In a chilled bowl, beat heavy cream, powdered sugar, and espresso powder until stiff peaks form.
10. Unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border. Re-roll tightly.
11. Wrap the log in plastic wrap and refrigerate for 30 minutes. (Tip: Chilling firms the log for easier frosting.)
12. For the frosting: Melt chocolate and butter in a double boiler. Stir in espresso powder.
13. Remove from heat. Whisk in powdered sugar and heavy cream until smooth. Let cool until spreadable.
14. Spread frosting over the chilled log. Use a fork to create bark-like ridges. Refrigerate for 30 minutes before slicing. (Tip: Slice with a hot knife for clean cuts.)

Pair a slice with a steaming latte for the ultimate mocha moment. Its light texture and deep coffee flavor make it a crowd-pleaser. Plus, it’s make-ahead friendly!

Chocolate Hazelnut Yule Log

This Chocolate Hazelnut Yule Log is a festive dessert that combines nutty sponge with luscious Nutella buttercream. It's rolled and iced with glossy dark chocolate ganache for an impressive finish.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Sponge

• Eggs – 4 large
• Sugar – ½ cup
• All-purpose flour – ½ cup
• Cocoa powder – ¼ cup
• Hazelnut meal – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp

For the Buttercream

• Unsalted butter – 1 cup (2 sticks)
• Nutella – ½ cup
• Powdered sugar – 1 cup
• Heavy cream – 1 tbsp

For the Ganache

• Dark chocolate – 6 oz
• Heavy cream – 2/3 cup

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar with electric mixer on high until thick and pale, about 5 minutes. (Tip: The batter should form a ribbon that holds its shape.)
3. Sift together flour, cocoa powder, baking powder, and salt. Fold into egg mixture along with hazelnut meal until just combined.
4. Spread batter evenly in pan. Bake for 12 minutes, until sponge springs back when touched.
5. While hot, turn sponge onto a kitchen towel dusted with powdered sugar. Starting from a short side, roll the sponge tightly with the towel. Let cool completely.
6. For buttercream: Beat butter until creamy. Add Nutella, powdered sugar, and cream. Beat on medium speed until fluffy and smooth. (Tip: Add cream 1 teaspoon at a time if too stiff.)
7. Carefully unroll the cooled sponge. Spread buttercream evenly over the surface, leaving a small border. Re-roll without the towel. Wrap in plastic and refrigerate for 30 minutes.
8. For ganache: Heat cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a bowl. Let sit 1 minute, then stir until smooth. (Tip: Use high-quality chocolate for a shiny finish.)
9. Place chilled log on a wire rack over a baking sheet. Pour ganache over the top, letting it drip down the sides. Use an offset spatula to spread if needed.
10. Refrigerate until ganache is set, about 1 hour. Trim ends for a clean look before serving.

Moist and decadent, this log is perfect for holiday entertaining. The balance of hazelnut and chocolate is irresistible. Serve with whipped cream or fresh berries for a lighter touch.

Red Velvet Chocolate Yule Log

Get ready to impress with this stunning Red Velvet Chocolate Yule Log. The vibrant red sponge hugs a tangy cream cheese filling, all wrapped in a glossy chocolate shell. It's a showstopper that tastes as good as it looks.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the cake

• Flour – ¾ cup
• Cocoa powder – 2 tbsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Butter – 3 tbsp
• Sugar – 1 cup
• Egg – 1 large
• Buttermilk – ½ cup
• Vanilla – 1 tsp
• Red food coloring – 1 tbsp
• White vinegar – 1 tsp

For the filling

• Cream cheese – 8 oz
• Butter – ¼ cup
• Powdered sugar – 2 cups
• Vanilla – 1 tsp

For the coating

• Heavy cream – 1 cup
• Semi-sweet chocolate chips – 12 oz

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a standing mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and beat well.
4. In a measuring cup, mix buttermilk, vanilla, red food coloring, and vinegar.
5. Alternate adding dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry. Mix until just combined — overmixing makes the cake tough.
6. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes until a toothpick inserted comes out clean.
7. While cake bakes, lay out a clean kitchen towel dusted with powdered sugar. As soon as cake comes out, invert onto the towel and peel off parchment paper.
8. Roll the cake tightly from the short end with the towel inside. Cool completely on a wire rack — rolling while warm prevents cracking.
9. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
10. Unroll the cooled cake, spread filling evenly over the surface, and re-roll tightly without the towel. Wrap in plastic wrap and chill for 30 minutes.
11. For the coating, heat heavy cream until simmering. Pour over chocolate chips in a bowl; let sit 2 minutes, then stir until smooth.
12. Place the chilled log on a wire rack over a baking sheet. Pour ganache over the log, covering completely. Use a spatula to coat sides. Chill until set, about 20 minutes.
13. For a festive look, run a fork through the ganache to create bark-like ridges before it sets.

A fork-tender crumb and creamy, tangy filling make every slice irresistible. Serve chilled for clean cuts, or let it sit 10 minutes for a softer texture. Dust with powdered snow or add holly berries for a holiday touch.

Peppermint Bark Chocolate Yule Log

This yule log layers a dark chocolate sponge with peppermint buttercream and a crushed candy cane topping. The cake stays tender and the filling is cool and minty.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Sponge

• Eggs – 4 large
• Granulated sugar – ½ cup
• Dark chocolate (70%) – 4 oz
• Unsalted butter – 2 tbsp
• All-purpose flour – ½ cup
• Cocoa powder – ¼ cup
• Salt – ¼ tsp

For the Peppermint Buttercream

• Unsalted butter – ½ cup, softened
• Powdered sugar – 2 cups
• Milk – 2 tbsp
• Peppermint extract – 1 tsp

For Topping

• Candy canes – ½ cup, crushed

Instructions

1. Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
2. Melt dark chocolate and butter together in a heatproof bowl over simmering water; stir until smooth and set aside to cool slightly.
3. Beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes – this ensures a light sponge.
4. Fold the melted chocolate mixture into the egg mixture gently until just combined.
5. Sift all-purpose flour, cocoa powder, and salt together into the bowl; fold until no dry streaks remain – sifting prevents lumps.
6. Spread batter evenly in the prepared pan. Bake for exactly 12 minutes, until the cake springs back when lightly touched – overbaking causes cracks.
7. While hot, turn the cake out onto a kitchen towel dusted with cocoa powder. Peel off parchment. Starting at a short end, roll the cake with the towel and let cool completely – rolling while warm sets the spiral.
8. Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then milk and peppermint extract. Beat until light and fluffy – use room-temperature butter for smooth icing.
9. Unroll the cooled cake. Spread buttercream evenly over the surface, leaving a ½-inch border. Re-roll tightly without the towel.
10. Frost the outside of the log with remaining buttercream. Drag a fork lengthwise to create bark-like ridges.
11. Crush candy canes in a sealed bag with a rolling pin. Sprinkle generously over the frosted log. Chill for 30 minutes before slicing for clean cuts.

Really impressive yet simple to make, this log stays moist for days. The dark chocolate and peppermint combination is perfect for holiday gatherings. Serve chilled for the cleanest slices.

Triple Chocolate Yule Log

Perfect for holiday gatherings, this Triple Chocolate Yule Log stacks three layers of rich chocolate sponge with a velvety mixed chocolate ganache. It's an indulgent showstopper that every chocolate lover will crave.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

Chocolate Sponge

• All-purpose flour – 1 cup
• Unsweetened cocoa powder – ½ cup
• Salt – ½ tsp
• Baking powder – 1 tsp
• Eggs – 4 large
• Granulated sugar – 1 cup
• Vanilla extract – 1 tsp
• Unsalted butter – ½ cup, melted
• Milk chocolate chips – ½ cup
• White chocolate chips – ½ cup
• Powdered sugar – 2 tbsp

Mixed Chocolate Ganache

• Dark chocolate (60% cacao) – 8 oz
• Milk chocolate – 6 oz
• Heavy cream – 1 ½ cups
• Unsalted butter – 2 tbsp

Instructions

1. Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Whisk together flour, cocoa powder, salt, and baking powder in a bowl; set aside.
3. In a large bowl, beat eggs and sugar with an electric mixer on high until thick and pale, about 5 minutes. Tip: the mixture should form a thick ribbon when the beaters are lifted – this ensures a light sponge.
4. Beat in vanilla extract.
5. Fold the dry ingredients into the egg mixture until just combined, then fold in melted butter.
6. Fold in milk chocolate chips and white chocolate chips until evenly distributed.
7. Spread batter evenly into the prepared pan. Bake for 12-15 minutes, until the top springs back when lightly touched.
8. Immediately turn the cake out onto a clean kitchen towel dusted with the powdered sugar. Peel off the parchment paper. Tip: roll the cake with the towel while it's still warm to prevent cracking.
9. Roll the cake from the short end using the towel, then let it cool completely rolled.
10. For the ganache: chop dark and milk chocolate into small pieces and place in a heatproof bowl. Heat cream and butter in a saucepan until simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth. Cool to room temperature.
11. Unroll the cake. Spread one-third of the ganache evenly over the surface. Re-roll the cake without the towel and place seam-side down on a serving plate.
12. Frost the log with the remaining ganache. Use a fork to create bark-like lines. Tip: for clean slices, refrigerate for 1 hour and use a hot knife.
13. Chill the Yule Log for at least 1 hour before slicing and serving.

Creamy, rich, and intensely chocolatey, this Yule Log has a tender crumb and silky ganache that melts in your mouth. Serve it with dollops of whipped cream or a dusting of cocoa for an extra touch of elegance.

Conclusion

Ready to wow your holiday table? This collection has everything from classic chocolate to creative twists. Pick your favorite, get baking, and don’t forget to share your masterpiece in the comments or pin it on Pinterest. Happy holidays and happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.