Yule Log Cake
Rolled chocolate sponge with cream filling and glossy ganache bark for a showpiece Christmas dessert.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 2 hr.
- Serves 10 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Yule Log Cake rolls a thin chocolate sponge around whipped cream filling, then coats the outside with ganache textured like bark. Whipping eggs with sugar for a full 5 minutes builds the foam that keeps the sponge flexible enough to roll without cracking.
Helpful guides
Instructions
Heat the oven to 375 degrees F and line a 10 by 15 inch jelly-roll pan with parchment, leaving overhang for lifting. Grease the parchment lightly so the thin sponge releases. Sifting cocoa with flour and baking powder now prevents lumps later.
Beat the eggs with granulated sugar on high for 5 minutes until thick, pale, and tripled in volume. Full-volume foam is the only leavening that matters here. Sift the dry mixture over the foam in two additions, folding gently with a spatula just until combined.
Spread evenly into the pan, smoothing corners to equal thickness for even baking. Bake 10 to 12 minutes until the top springs back when touched. Overbaking dries the sponge and guarantees cracks during rolling.
Dust a clean kitchen towel generously with powdered sugar and invert the hot cake onto it. Peel off parchment, then roll cake and towel together from the short end into a log. Cool completely rolled for 1 hour so the shape sets into memory.
Whip the cream with powdered sugar to firm peaks and unroll the cooled cake gently. Spread cream to 1 inch from edges, then reroll without the towel. Wrap and chill 30 minutes so the filling firms and the seam seals.
Melt the chocolate with 3/4 cup of the cream into ganache, cool until spreadable, and coat the log. Drag a fork along the surface for bark lines, dust with powdered sugar, and chill until serving. Slice with a hot dry knife for clean swirls.
Troubleshooting — fixes, not repeats
- If the sponge cracks, it overbaked or rolled cold. Pull when springy, roll immediately in the towel, and cool rolled so the curve sets.
- If filling squeezes out, cream was over-whipped or spread too thick. Whip to firm but smooth peaks and leave a 1-inch border at the far edge.
- If ganache slides off, it was too warm or the cake was warm. Cool ganache to peanut-butter thickness and chill the rolled log first.
- If the roll splits at the seam, it needed chilling. Wrap tightly and refrigerate 30 minutes before coating so the seam seals flat.
Make it your way
- Old Dhaka style: Chestnut versions fold sweetened chestnut puree into the filling.
- For variation, fill with mocha cream by adding 1 tablespoon espresso powder to the cream.
- Raspberry logs spread 1/2 cup seedless jam under the cream for red swirls.
- Serve slices with sugared cranberries and rosemary sprigs for decoration.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze the unfilled sponge roll up to 1 month wrapped tight, thawing 1 hour at room temperature before filling.
Freeze the filled undecorated log up to 2 weeks and ganache after thawing.
FAQ
Can I use a different pan?
A 10 by 15 inch jelly-roll pan gives the right thin sheet. Larger pans bake too thin and crack; smaller pans bake too thick to roll. If slightly off, adjust bake time by 1 to 2 minutes and trim edges even.
Why did my cake stick to the towel?
Too little sugar dusting or a damp towel causes sticking. Dust heavily with powdered sugar on a dry thin towel, and peel parchment first so steam escapes. A light cocoa dusting also works.
Can I make it ahead?
Yes. Bake, fill, and roll 1 day ahead, refrigerate wrapped, and ganache the day of serving for the freshest look. Fully finished logs hold 3 days refrigerated with bark lines intact.