The Christmas Yule Log Cake is a festive, classic dessert that brings joy to every holiday celebration. This delicious rolled cake is filled with rich chocolate cream and decorated to resemble a tree log, complete with playful touches of powdered sugar and meringue mushrooms. Perfect for your Christmas dinner or any winter gathering, this cake is a holiday tradition that looks as stunning as it tastes. I’ve always loved the magical look of a Yule log cake – it just feels like the perfect way to end a festive meal. Its deep chocolate flavor, combined with the lightness of the sponge, makes it a crowd favorite. My family enjoys making this together every year, and I’m excited to share my version with you.
The Yule log cake is more than just a dessert; it’s a tradition that brings people together. I can’t think of a better way to end a cozy Christmas meal.
Christmas Yule Log Cake is the ideal dessert for a holiday feast. It combines the elegance of a rolled sponge cake with the richness of a creamy filling. It’s easy to customize, and you can make it even more festive with different toppings like edible glitter or sprinkles. Plus, this cake will definitely impress your guests, making it the perfect choice for any Christmas gathering.
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Christmas Yule Log Cake Recipe
Ingredients
- ½ Cup All-Purpose Flour
- ¼ Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- 4 Large Eggs
- ½ Cup Granulated Sugar
- ½ Teaspoon Vanilla Extract
- ½ Cup Heavy Cream
- ½ Cup Powdered Sugar
- 1 Cup Dark Chocolate Chopped
- ½ Cup Butter
Optional Toppings
- Meringue Mushrooms
- Powdered Sugar for dusting
- Edible Glitter optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10-inch baking pan with parchment paper.
- In a large bowl, beat the eggs and sugar until thick and pale. Add the vanilla extract and mix.
- Sift the flour, cocoa powder, and baking powder together. Gently fold them into the egg mixture until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean.
- While baking, place a clean kitchen towel on the counter and dust with powdered sugar.
- Once the cake is baked, remove from the oven and immediately invert onto the towel. Peel off the parchment paper. Roll the cake up in the towel while it's still warm. Let it cool.
- Meanwhile, prepare the filling: melt the dark chocolate and butter in a microwave-safe bowl or using a double boiler. Stir until smooth and allow it to cool slightly.
- Whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold the whipped cream into the melted chocolate mixture until well combined.
- Once the cake has cooled, unroll it carefully. Spread the chocolate filling evenly on the cake.
- Re-roll the cake, this time without the towel. Place the cake seam side down on a serving platter.
- Frost the entire roll with the remaining chocolate cream, and decorate as desired with meringue mushrooms, powdered sugar, or edible glitter.
- Chill the Yule log for 30 minutes before serving.
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Notes
- Make sure the cake is cooled completely before spreading the filling to avoid it melting.
- Use high-quality chocolate for the best flavor. Dark chocolate works best for the filling.
- If you don’t have meringue mushrooms, you can use chocolate shavings or berries as a topping.
- This cake can be made a day ahead and stored in the refrigerator for the perfect Christmas dessert.