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Chocolate Yule Log Cake with Vanilla Cream Filling
Learn how to bake a festive chocolate yule log with vanilla cream filling, step-by-step, for holiday desserts that impress.
The Chocolate Yule Log with Vanilla Cream Filling is a classic holiday dessert that features a light cocoa-based sponge cake baked in a thin sheet, spread with silky vanilla cream, and rolled to mimic the appearance of a tree log. Once assembled, the log is typically coated in a glossy chocolate ganache or buttercream, then textured and garnished with powdered sugar, meringue “mushrooms,” or fresh berries to enhance its wintry presentation. Popular across Europe and North America, this confection—often referred to as a Bûche de Noël—is traditionally enjoyed at Christmas gatherings and end-of-year celebrations, offering a balanced combination of airy cake, smooth filling, and rich chocolate exterior.
Chocolate Yule Log Cake with Vanilla Cream Filling
Surprisingly simple to master, this show-stopping roll relies on everyday pantry staples and a standard baking sheet—no specialty mold required. The sponge, filling, and glaze can each be prepped a day in advance, making it an ideal centerpiece for hosts who want maximum impact with minimal last-minute stress.
Prep Time
50 minutes
50 minutes
Cook Time
12 minutes
12 minutes
Total Time
122 minutes
122 minutes
Ingredients
Large eggs, room temperature 5
- Granulated sugar ¾ cup
- Pure vanilla extract 1 tsp
- All-purpose flour, sifted ¾ cup
- Unsweetened Dutch-process cocoa powder ¼ cup
- Baking powder 1 tsp
- Fine sea salt ¼ tsp
- Instant espresso powder (optional flavor boost) ½ tsp
- Unsalted butter, melted and cooled 2 tbsp
- Heavy whipping cream, very cold 1¼ cups
- Confectioners’ (powdered) sugar 3 tbsp
- Vanilla bean paste or pure vanilla extract for filling 1½ tsp
- Mascarpone cheese, softened (optional stabilizer) 4 oz
- Semisweet or bittersweet chocolate, chopped 8 oz
- Heavy cream for ganache ¾ cup
- Unsalted butter, softened for ganache 2 tbsp
- Pinch of fine sea salt for ganache 1 pinch
- Strong brewed coffee or dark rum for cake-soaking syrup (optional) 2 tbsp
- Powdered sugar for snowy dusting 1 tbsp
- Chocolate curls or shaved chocolate for garnish as desired
- Fresh berries (raspberries or cranberries) optional ½ cup
- Small rosemary or mint sprigs optional 4 sprigs
Method
Preheat oven to 350°F
- Grease a 15×10-inch jelly roll pan
- Line the greased pan with parchment paper
- Grease the parchment paper
- Lightly flour the parchment paper
- Whisk flour, cocoa powder, baking powder and salt in a small bowl
- Separate the eggs into yolks and whites
- Beat the yolks with granulated sugar until pale and thick
- Beat vanilla extract into the yolk mixture
- Sift the dry ingredients over the yolk mixture
- Fold the dry ingredients into the yolk mixture until combined
- Add cream of tartar to the egg whites
- Beat the egg whites until stiff glossy peaks form
- Fold one-third of the beaten whites into the chocolate batter to lighten it
- Gently fold the remaining whites into the batter until no streaks remain
- Spread the batter evenly in the prepared pan with an offset spatula
- Bake the cake until it springs back when touched, about 12 minutes
- Lay a clean kitchen towel on the counter
- Dust the towel generously with powdered sugar
- Remove the cake from the oven
- Run a knife around the cake edges to loosen it from the pan
- Invert the hot cake onto the sugared towel
- Peel the parchment paper off the cake
- Roll the cake and towel together from the short end into a log
- Cool the rolled cake completely on a wire rack
- Pour cold heavy cream into a chilled mixing bowl
- Add powdered sugar to the cream
- Add vanilla extract to the cream mixture
- Whip the cream until medium-stiff peaks form
- Unroll the cooled cake carefully
- Spread the vanilla cream evenly over the cake leaving a ½-inch border
- Reroll the cake tightly without the towel
- Place the rolled cake seam side down on a serving platter
- Cut a 2-inch slice from one end of the roll
- Attach the slice to the side of the cake with a little cream to form a branch
- Cover the outside of the log with chocolate ganache
- Drag a fork through the ganache to create barklike ridges
- Dust the finished log with powdered sugar to resemble snow
- Refrigerate the cake for at least 1 hour before serving
Nutrition (whole recipe)
Calories
5176 kcal Protein
75 g Fat
374 g Carbs
416 g Fiber
26 g Sugar
312 g
5176 kcal Protein
75 g Fat
374 g Carbs
416 g Fiber
26 g Sugar
312 g
Notes
Roll the sponge in its parchment with a clean towel while still warm; this sets the curve and almost guarantees a crack-free finish. Before adding the filling, lightly brush the unrolled cake with a cocoa-rum (or coffee) syrup—just enough to keep it supple and boost flavor. For an easy twist, trade the vanilla cream for espresso-mascarpone to turn the log into a mocha showpiece.
why this recipe
Indulging in this chocolate yule log with vanilla cream filling means treating yourself to the perfect balance of festive showmanship and comforting flavors: the tender cocoa-rich sponge rolls effortlessly around a silky, fragrant vanilla cream, creating dramatic swirls that look as impressive as they taste. Each slice delivers a nostalgic hint of holiday magic while showcasing refined techniques—like a light sponge achieved without heavy flours and a custard-style filling that stays luxuriously airy—ensuring the dessert remains both decadent and surprisingly delicate. It’s a centerpiece that invites admiration before the first bite and rewards every forkful with nuanced sweetness, making it a memorable finale for any winter gathering.
FAQs
FAQ acf
Frequently Asked Questions
How can I prevent the sponge cake from cracking when I roll it into a log?
Immediately after it comes out of the oven, invert the hot sponge onto a powdered-sugar–dusted towel, peel off the parchment, and roll it up (cake and towel together) while it’s still warm; the heat sets the curve so the cake “remembers” the shape as it cools. Don’t overbake—remove the sponge as soon as it springs back to a light touch—and, before filling, brush it lightly with coffee-or-rum syrup to keep it supple.
Q2: How far in advance can I assemble the Yule Log, and what’s the best way to store it so the sponge stays soft and the ganache remains glossy?
You can fully assemble the log (filling, roll, and ganache) up to 24 hours ahead. Place it on a flat platter, tent it very lightly with plastic wrap or an inverted cake dome so the wrap doesn’t touch the ganache, and refrigerate; the cool, humid environment keeps the sponge moist while the minimal contact preserves the ganache’s sheen. About 30 minutes before serving, unwrap and let it stand at room temperature so the chocolate softens and the flavors bloom.
Can I freeze the assembled Yule Log without compromising its texture and flavor?
Yes—once the ganache has firmed, you can freeze the fully assembled log for up to one month: chill it until set, then wrap it snugly in two layers of plastic wrap followed by foil to guard against frost and odor absorption. Thaw overnight in the refrigerator (still wrapped), unwrap, and let it stand 30 minutes at room temperature; the sponge will stay moist and the filling stable, though you may want to add a fresh dusting of powdered sugar or new garnishes after thawing to restore the just-made look.