Name: Festive Chocolate Yule Log with Cream Filling Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 37 min
Cuisine: French
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar, divided; 1/3 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup cocoa powder; 1 tablespoon milk or cream; 1 teaspoon vanilla extract; Fresh cranberries; Edible mushrooms or meringue mushroom kit; Edible glitter or snow; Fresh sprigs of rosemary or evergreen

Jump to Recipe· 4.9 from 14 reviews

If you’ve ever wanted to bake a show-stopping holiday dessert that feels both elegant and comforting, I’m about to share my all-time favorite Festive Chocolate Yule Log with Cream Filling Recipe. This recipe gives you a soft, light chocolate sponge wrapped with luscious cream filling and coated in a rich, textured chocolate buttercream that looks just like a snowy log from a winter forest. Honestly, it’s one of those desserts that bring instant smiles and ooohs of delight when you bring it to the table. Stick around—I’ll walk you through every step with tips so you nail it on your first try!

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Why This Recipe Works

Light Yet Flavorful Sponge: The egg whites whipped to stiff peaks give the sponge a cloud-like texture that’s easy to roll without cracking.
Creamy Filling Balance: Whipped cream with a touch of vanilla adds freshness to balance the rich cocoa flavors.
Rich Chocolate Buttercream: A silky, spreadable buttercream with cocoa powder not only tastes divine but also creates the perfect bark effect for authenticity.
Festive Decorations: Seasonal garnishes like cranberries and rosemary make it visually festive and inviting.

Festive Chocolate Yule Log with Cream Filling, holiday chocolate dessert, Christmas yule log recipe, elegant holiday cake, chocolate roulade recipe - A long chocolate log cake sits on a wooden board, decorated to look like a tree trunk. The outside is covered in dark chocolate frosting with textured swirls mimicking tree bark, while the cut end reveals smooth chocolate cream swirled in a circular pattern. Small mushroom-shaped sweets dusted with powdered sugar, bright red berries, and pinecones are placed on top and around the cake for decoration. Sprigs of green pine needles add a festive touch, and soft white candles glow blurred in the background. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredient lineup for this Festive Chocolate Yule Log with Cream Filling Recipe, you’ll notice how each one plays a super important role in the final dessert’s texture and flavor. I recommend using fresh, high-quality ingredients—fresh eggs, good cocoa powder, and real vanilla extract really make a difference here.

Eggs: Separating the yolks and whites lets you create that ultra-light sponge by folding in stiff egg whites gently.
Granulated Sugar: Divided to sweeten both the yolks and the whites properly without weighing down the batter.
All-purpose Flour: Provides structure without making the cake too dense.
Cocoa Powder: Use unsweetened, good quality cocoa powder for that deep chocolate flavor.
Baking Powder: Adds just a bit of lift for a tender crumb.
Salt: Enhances the chocolate flavor and balances the sweetness.
Vanilla Extract: Adds warmth and depth to the sponge and the filling.
Heavy Cream: The base of the filling, whipped to perfection for a fluffy, light center.
Powdered Sugar: For sweetening the filling and buttercream smoothly without grit.
Unsalted Butter: Softened for creating the chocolate buttercream—that richness helps with spreading and texture.
Milk or Cream (for buttercream): Helps loosen and smooth the frosting for easy spreading and a velvety finish.
Decorations: Fresh cranberries, rosemary, and edible decorations make the cake look like a festive woodland treasure.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Here’s the fun part—I love playing with this Festive Chocolate Yule Log with Cream Filling Recipe to suit different occasions and cravings. You can easily tweak the flavors or fillings to make it your own, and I encourage you to do the same!

Flavor Swap: One year, I swapped out the vanilla in the filling for a splash of orange liqueur, which brought a lovely citrus twist that paired beautifully with the chocolate.
Dairy-Free Version: You can use coconut cream whipped with powdered sugar instead of heavy cream, and a dairy-free butter substitute for the buttercream – it still stays luscious!
Nutty Twist: Adding chopped toasted hazelnuts inside before rolling creates a delightful crunch that my family adored.
Spice It Up: A pinch of cinnamon and ground cloves in the cocoa sponge make for a cozy, winter-warming touch.

Step-by-Step: How I Make Festive Chocolate Yule Log with Cream Filling Recipe

Step 1: Whip the Egg Whites and Yolks Separately for a Lofty Sponge

Start by preheating your oven to 350°F (175°C), and line a jelly roll pan with parchment paper. Begin whipping your egg whites in a clean bowl—this is key for the sponge’s lightness. Once they start to form soft peaks, gradually add half the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Then stir in vanilla extract. The gentle folding technique here is crucial: sift and gently incorporate your dry ingredients into the yolk mixture, then carefully fold in the egg whites without deflating them. This delicate process gives you that bouncy cake that won’t crack when rolled.

Step 2: Bake and Roll While Warm to Get That Perfect Shape

Spread your batter evenly in the pan and bake for 10–12 minutes until it springs back lightly when you touch it. The timing here is super important—overbaking will make your cake dry and hard to roll without breaking. As soon as the cake comes out, transfer it onto a clean kitchen towel dusted with powdered sugar and roll it up gently from the short end. Trust me, rolling while warm is the secret to a perfect log without cracks. Let it cool completely rolled in the towel; this “memory” helps keep the log shape intact.

Step 3: Whip the Cream Filling and Spread with Care

Chill a mixing bowl and your beaters, then whip the heavy cream with powdered sugar and vanilla until you get stiff peaks—the cream should hold its shape but stay light. When your sponge is completely cool, carefully unroll it and spread the whipped cream evenly, avoiding the edges so the cream doesn’t ooze out when you roll it back up tight. Wrapping the filled log in plastic wrap and chilling it for an hour helps it set and makes frosting easier.

Step 4: Prepare and Texture the Chocolate Buttercream

For the buttercream, beat softened butter until creamy, then slowly add powdered sugar and cocoa powder, followed by milk and vanilla for smoothness. You want this frosting luscious but spreadable. Cover your log with the buttercream, and then texture it using a fork or spatula to create bark-like lines—it’s a little artistic, but don’t worry if it’s not perfect; a rustic look is charming here.

Step 5: Decorate and Create a Festive Masterpiece

Unwrap your chilled log and place it on a rustic wooden platter for a cozy holiday vibe. Decorate with fresh cranberries, sprigs of rosemary or evergreen, and if you’re feeling fancy, edible mushrooms or a bit of edible glitter for that snowy forest magic. A final dusting of powdered sugar mimics fresh snow and brings everything together beautifully.

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Pro Tips for Making Festive Chocolate Yule Log with Cream Filling Recipe

Don’t Overbake the Sponge: Keep an eye on the cake during those last minutes—once it springs back lightly, it’s done and still moist enough to roll.
Gently Fold Egg Whites: Use a spatula and fold with care to keep the air in your batter for a soft, airy sponge.
Chill Before Frosting: Wrapping and chilling the filled roll helps it hold shape and makes frosting less messy.
Use a Towel Dusting for Rolling: Dusting powdered sugar on your towel prevents sticking and helps get a smooth roll.

How to Serve Festive Chocolate Yule Log with Cream Filling Recipe

Garnishes

I’m a big fan of decorating with natural elements that scream holiday spirit. I love placing fresh cranberries scattered atop the buttercream, sprigs of plump rosemary for that evergreen scent, and small meringue mushrooms if you want to get extra whimsical. The powdered sugar sprinkled like snow seals the festive look beautifully.

Side Dishes

This dessert shines on its own, but I enjoy serving it alongside lightly spiced mulled wine or hot cocoa for a cozy feel. If you want to add a little texture, some toasted nuts or candied orange slices on the side work wonderfully.

Creative Ways to Present

For a holiday party, I like placing the yule log on a wooden board, surrounded by pine cones, cinnamon sticks, and small pine branches to set the scene. For kids, adding a little edible glitter or dusting with colored sugar gives that magical sparkle that really wows.

Make Ahead and Storage

Storing Leftovers

Once frosted, I always keep the yule log in an airtight container in the fridge—it keeps perfectly fresh for up to 3 days. Just make sure it’s well wrapped to prevent it from absorbing any fridge odors.

Freezing

I’ve frozen the log both before and after frosting it, wrapped tightly in plastic wrap and foil. When done this way, it holds its shape well and thaws beautifully overnight in the fridge. Just add your decorations after thawing for best presentation.

Reheating

Since this is a delicate sponge and cream dessert, I don’t recommend reheating in the traditional sense. Just let it sit at room temperature for 15-30 minutes before serving for the best texture and flavor.

FAQs

Can I use a different filling other than whipped cream?

Absolutely! While whipped cream is classic for its lightness, you can try mascarpone mixed with a bit of powdered sugar or even chocolate mousse for a richer treat. Just keep the filling soft enough so the cake rolls nicely without cracking.
What if my cake cracks when I roll it?

If that happens, it usually means the cake cooled too much before rolling or was baked a little too firm. Next time, roll it while still warm and use a towel dusted with powdered sugar to prevent sticking. If it cracks a bit, don’t stress—cover it with buttercream and the texture will hide any imperfections!
Can I make this yule log a day ahead?

Yes, you can definitely make the whole cake a day ahead. In fact, chilling it overnight helps the flavors meld. Just keep it wrapped well in the fridge and add delicate decorations like fresh herbs or berries just before serving.
Is this recipe suitable for beginners?

Definitely! While it might look fancy, the steps are straightforward, and I’ve included tips to make it beginner-friendly. Just take your time folding the egg whites and rolling the cake, and you’ll get beautiful results.

Final Thoughts

This Festive Chocolate Yule Log with Cream Filling Recipe has become a holiday tradition in my family because it’s both delicious and beautifully festive without being intimidating. I love that with simple ingredients and a bit of patience, you can create a centerpiece dessert that looks like you hired a pastry chef! Give it a try—you’ll impress your friends and family and maybe even start your own tradition. Trust me, once you slice into that light chocolate sponge filled with creamy goodness and see the bark-like chocolate coating glistening with powdered sugar snow, you’ll be hooked.