Festive Chocolate Yule Log Cake Recipe

If you’re dreaming of a show-stopping dessert this holiday season, you’ve got to try this Festive Chocolate Yule Log Cake Recipe. I absolutely love how this classic French bûche de Noël turns out—rich chocolate, fluffy cake, and that cozy rolled shape that just screams holiday cheer. Seriously, when I first tried this recipe, I didn’t expect the combination of light sponge, creamy filling, and festive decorations to be so magical. Stick around, because I’m sharing all my tips to help you nail it easily, even if you’ve never made a Yule Log before!

this …

Ingredients You’ll Need

The ingredients blend together to create a moist chocolate sponge with a fluffy whipped cream filling, complemented by crunchy hazelnuts and a luscious ganache. When picking your chocolate, I recommend using good-quality semi-sweet chocolate for the best flavor without overpowering sweetness.

• Fresh cranberries: Make sure they’re fresh, not frozen, for that perfect tang and texture in sugared decoration.
• Rosemary sprigs: They add that beautiful evergreen look and a subtle herbal note to the sugared cranberries.
• Granulated sugar: Divided use throughout the recipe for sweetening the batter, syrup, and meringue mushrooms.
• Cake flour: This keeps the sponge light and tender—don’t swap for all-purpose flour here unless you want a denser cake.
• Unsweetened cocoa powder: Dutch-process or natural both work well to give that deep chocolate color and flavor.
• Baking powder and salt: Essential for the right rise and flavor balance.
• Large eggs: Separated, room temperature eggs whip up beautifully to create that airy sponge texture.
• Vegetable oil: Adds moisture without overpowering flavor—coconut oil is a nice alternative if you want subtle richness.
• Pure vanilla extract: This elevates the chocolate flavor with a sweet floral note.
• Cream of tartar: Stabilizes your meringue for those cute mushroom decorations.
• Semi-sweet chocolate: Finely chopped for melting into smooth ganache and decorating mushrooms.
• Heavy cream: Whipped for filling and gently heated for ganache—make sure it’s really cold for best whipping.
• Frangelico liqueur: Adds a warm hazelnut kick to the whipped cream—it’s my secret festive touch!
• Confectioners’ sugar: For sweetening the cream and dusting the finished cake.
• Finely chopped hazelnuts: Optional, but adds wonderful crunch and flavor inside the roll.

Variations

I love adapting this Festive Chocolate Yule Log Cake Recipe for different tastes and occasions. Don’t hesitate to put your own spin on it! You’ll find that small tweaks can make it uniquely yours while still keeping the festive spirit intact.

• Nut-Free Variation: I once made this without hazelnuts for a friend’s allergy—just skip them or substitute with toasted pumpkin seeds for crunch.
• Alcohol-Free Option: Simply omit the Frangelico and replace with a teaspoon of hazelnut extract; still delivers that nutty flair without the booze.
• Different Fruit Toppings: Swap sugared cranberries for candied orange peel or pomegranate seeds for a color pop and fruity freshness.
• Vegan Twist: I experimented using aquafaba to replace egg whites and coconut cream instead of heavy cream — it required some trial but can be done with patience!

How to Make Festive Chocolate Yule Log Cake Recipe

Step 1: Make Sugared Cranberries and Rosemary (Start Night Before)

Begin by soaking fresh cranberries and rosemary sprigs in a warm sugar syrup—this step adds beautiful sparkle and a sweet-tart pop to your cake’s garnish. Make sure to let them dry thoroughly, then toss them in granulated sugar and dry again for that perfect crystallized look. Trust me, taking this extra time makes your cake look like it’s come straight out of a fancy patisserie!

Step 2: Prepare the Chocolate Cake Sponge

Preheat your oven and prep your baking pan carefully with parchment and greasing to prevent sticking. Whisk together your dry ingredients separately. Then beat your egg whites with half the sugar until they form stiff peaks—this gives your cake such a lovely light texture. In the same bowl, beat egg yolks with the rest of the sugar, oil, and vanilla until thick and pale. Gently fold everything together, alternating with your dry ingredients, being careful not to deflate those precious egg whites. Pour the batter into your pan, bang it lightly to release air bubbles, and bake just until springy—you don’t want it too dry or it’ll crack when rolling.

Step 3: Roll the Cake While Warm

This part always intimidated me at first, but here’s the trick: dust a clean kitchen towel with cocoa powder, invert your cake onto it immediately after baking, then peel off the parchment paper. Roll the cake carefully with the towel from the narrow end — this “pre-roll” helps the cake maintain its shape once cooled. It felt weird to roll a hot cake, but once you get the hang of it, it’s so satisfying! Let it cool fully rolled, either at room temp or in the fridge.

Step 4: Create Meringue Mushrooms

While your cake cools, whip up a small batch of stable meringue with cream of tartar and sugar. Pipe cute mushroom caps and stems, dust the caps with cocoa powder, and bake low and slow—this makes them crisp but delicate. When cooled, attach stems to caps with a dab of melted chocolate—these little mushrooms add whimsical, wintry charm to your cake that people absolutely adore!

Step 5: Prepare the Whipped Cream Filling

Unroll your cooled cake carefully and spread a generous layer of whipped cream enriched with Frangelico, cocoa powder, confectioners’ sugar, and crunchy hazelnuts. I find using an offset spatula here gives a smooth, even coat. Then roll it back up without the towel—take it slow and steady, as this part can get a little messy. Pop it in the fridge to chill and set.

Step 6: Make and Spread the Chocolate Ganache

Warm heavy cream just until it simmers, then pour over chopped chocolate and let sit to melt. Stir gently until smooth and let cool in the fridge to thicken. Pour and spread this ganache over your rolled cake to resemble tree bark. Use a fork to create textured lines that bring your Yule Log to life—it’s such a fun finishing touch that always impresses guests.

Step 7: Assemble and Decorate

Slice a section off one end at an angle and attach it like a branch with some ganache. Decorate your log with meringue mushrooms, sugared cranberries, and rosemary sprigs for that rustic, woodland look. A light dusting of confectioners’ sugar on top adds a touch of snow. Voilà: a festive masterpiece!

How to Serve Festive Chocolate Yule Log Cake Recipe

Garnishes

I’m a sucker for the sugared cranberries and rosemary sprigs—they not only look festive but add a lovely tart-sweet pop and fresh herbal aroma. The meringue mushrooms are also a crowd favorite, giving that whimsical forest vibe. Before serving, I dust the cake lightly with confectioners’ sugar to mimic freshly fallen snow—that little detail always wows my family and friends.

Side Dishes

This cake pairs beautifully with a few simple accompaniments. I love serving it alongside a hot cup of fresh coffee or a glass of dessert wine like Port. A side of lightly spiced mulled wine or hot chocolate also complements the rich chocolate perfectly—turns dessert into a full festive experience.

Creative Ways to Present

For holiday parties, I’ve placed the cake on a wooden cutting board surrounded by fresh pine branches and extra sugared cranberries for a rustic look. Another favorite is placing miniature pinecones and edible gold flakes around it for a bit of sparkle. If you’re short on time, simply stacking a few extra meringue mushrooms beside the log turns it into an adorable centerpiece.

Make Ahead and Storage

Storing Leftovers

I store the leftover Yule Log tightly wrapped in plastic wrap and placed inside an airtight container in the refrigerator. It stays moist and fresh for up to 3 days. I usually slice only what I need to keep the rest fresh—and honestly, it rarely lasts that long because everyone wants seconds!

Freezing

If you want to freeze the cake, wrap it very well in plastic wrap and then in foil to prevent freezer burn. From my experience, it freezes beautifully for up to 1 month. Thaw it slowly overnight in the fridge before serving to preserve the texture and flavor.

Reheating

You really don’t need to reheat this cake—serve it chilled for that perfect creamy texture. If you’d like, bring slices to room temperature for about 20 minutes so the ganache and filling soften just a bit, making each bite melt in your mouth.

FAQs

Final Thoughts

This Festive Chocolate Yule Log Cake Recipe has become a holiday staple for me and my loved ones. It’s one of those desserts that looks intimidating but is really all about patience and little tricks I’m happy to share with you. When you get that first slice of moist chocolate sponge filled with luscious cream, topped with meringue mushrooms and sparkling cranberries, you’ll feel the magic of the season in every bite. So cozy up your kitchen, put on some holiday tunes, and trust me—you’ll be proud to serve this festive classic with all the joy it deserves.

Print