20 Decadent Chocolate Yule Log Cake Recipes

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Dreaming of a showstopping Christmas dessert? You’ve come to the right place! We’ve rounded up 20 decadent chocolate Yule log cake recipes that will wow your guests. From classic to creative, there’s a bûche de Noël for every skill level. Get ready to bake the centerpiece of your holiday table!

Classic Dark Chocolate Yule Log

This yule log delivers intense dark chocolate flavor from sponge to filling. It's a showstopper for holiday gatherings without the fuss. Follow these steps for a perfect roll.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

6 large pasture-raised eggs, separated
3/4 cup superfine sugar, divided
1/2 cup cake flour, sifted
1/4 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
8 ounces 70% dark chocolate, finely chopped
2 tablespoons unsalted butter, softened
Powdered sugar for dusting

Instructions

Preheat oven to 400°F. Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang.
In a large bowl, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Beat in vanilla extract.
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Fold dry ingredients into yolk mixture in three additions until just combined. Fold in melted butter.
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks.
Fold one-third of egg whites into chocolate batter to lighten, then gently fold in the rest until no streaks remain. Do not overmix, or the sponge will deflate.
Spread batter evenly into prepared pan. Bake until top springs back when touched, 10–12 minutes. Tip: The cake should feel slightly moist but not wet.
While cake bakes, lay a clean kitchen towel on a work surface. Dust generously with powdered sugar.
Immediately invert hot cake onto towel. Carefully peel off parchment paper. Starting at a short end, roll cake and towel together into a log. Cool completely on a wire rack. This rolling while warm prevents cracks later.
Meanwhile, make ganache: Heat cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let stand 2 minutes, then stir until smooth. Add softened butter and stir until glossy. Let cool to room temperature, about 20 minutes. Ganache should be spreadable but not runny.
Once cake is cool, unroll gently. Spread ganache evenly over cake, leaving a 1/2-inch border on edges. Reroll cake firmly without towel. Place seam-side down on a serving platter.
Cover and refrigerate for at least 1 hour to set. Tip: Chilling overnight makes slicing cleaner.
Before serving, trim ends for a neat look. Dust with powdered sugar. Slice with a serrated knife for clean cuts.

The sponge is airy yet deeply chocolatey, and the ganache provides a luscious, velvety contrast. This yule log stands alone as a dessert, but a dollop of whipped cream or a handful of raspberries adds a bright finish.

White Chocolate Raspberry Yule Log

Craft a stunning holiday centerpiece with this White Chocolate Raspberry Yule Log. A light white chocolate sponge spirals around a tart raspberry filling, all enveloped in silky white chocolate buttercream. It’s easier than you think.

Serving: 10 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

1/2 cup high-quality white chocolate (35% cocoa butter), finely chopped
1/4 cup unsalted butter, cubed
4 pasture-raised eggs, separated, at room temperature
1/2 cup granulated sugar
1/2 cup cake flour, sifted
1/2 teaspoon vanilla bean paste
1/4 teaspoon fine sea salt
1/2 cup seedless raspberry preserves
1 cup unsalted butter, softened (for buttercream)
2 cups confectioners' sugar, sifted
2 tablespoons heavy cream
1/2 cup white chocolate, melted and cooled (for buttercream)

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
Melt white chocolate and 1/4 cup butter in a heatproof bowl over simmering water. Stir until smooth, then let cool slightly.
In a large bowl, whisk egg yolks with sugar until thick and pale, about 3 minutes. Beat in vanilla and salt.
Fold melted chocolate-butter mixture into yolk mixture. Gently fold in sifted cake flour until just combined.
In a clean bowl, beat egg whites to stiff peaks. Fold one-third into batter to lighten, then fold in remaining whites gently—do not overmix. (Tip: Use a spatula and cut through the center, then fold over to incorporate evenly.)
Spread batter evenly into prepared pan. Bake until sponge springs back when touched, 12-15 minutes. (Tip: Avoid overbaking to keep the cake pliable.)
Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel and peel off parchment. Starting from a short end, roll cake tightly in towel. Cool completely on a rack.
For buttercream: Beat 1 cup softened butter until creamy. Gradually beat in confectioners' sugar, then melted white chocolate and heavy cream until smooth and fluffy.
Unroll cooled cake. Spread raspberry preserves evenly over surface, then spread a thin layer of buttercream over preserves. (Tip: Leave a 1-inch border at the edges to prevent filling from squeezing out.)
Re-roll cake tightly without the towel. Transfer to a serving platter. Frost entire log with remaining buttercream. For clean slices, chill for at least 30 minutes before serving. (Tip: Use a warm knife for neat cuts.)

Held together by the creamy white chocolate buttercream, each slice reveals a beautiful spiral of raspberry. The tartness cuts the sweetness perfectly. Serve chilled for the cleanest slices.

Milk Chocolate Hazelnut Yule Log

Even in spring, this Yule Log delivers Christmas magic. A tender milk chocolate sponge, crunchy hazelnut praline filling, and silky chocolate frosting combine for an irresistible dessert. It's a showstopper any time of year.

Serving: 10 | Prep Time: 45 minutes | Cooking Time: 25 minutes

Ingredients

Milk Chocolate Sponge

4 large pasture-raised eggs, separated
1/2 cup granulated sugar
4 oz milk chocolate, finely chopped
1/3 cup all-purpose flour
1/4 tsp salt
1/2 tsp vanilla extract

Hazelnut Praline Filling

1/2 cup hazelnuts, toasted and skinned
1/2 cup granulated sugar
1/4 cup heavy cream
2 tbsp unsalted butter
Pinch of salt

Chocolate Frosting

6 oz milk chocolate, finely chopped
1/2 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup heavy cream
1/2 tsp vanilla extract

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
Melt milk chocolate in a double boiler or microwave; let cool slightly.
In a large bowl, beat egg whites with salt until soft peaks form. Gradually add half the sugar, beat until stiff and glossy.
In another bowl, beat egg yolks with remaining sugar and vanilla until thick and pale. Fold in melted chocolate.
Gently fold half the flour into yolk mixture, then alternately fold in egg whites and remaining flour until just combined. Spread batter evenly in prepared pan.
Bake 10-12 minutes until springy to the touch. Meanwhile, dust a clean kitchen towel with powdered sugar. As soon as cake is out, invert onto towel, peel off parchment, and roll up from the short end with the towel inside. Cool completely on a rack.
For praline: Spread hazelnuts on a baking sheet. Roast at 350°F for 8-10 minutes until fragrant; rub off skins (tip: wrap in towel to remove skins easily). In a saucepan, heat sugar with 2 tablespoons water over medium-high without stirring until amber (320°F on candy thermometer). Remove from heat; stir in cream, butter, and salt. Add hazelnuts; stir to coat. Pour onto silicone mat; let cool completely. Break into pieces; grind in food processor to a paste.
For frosting: Melt milk chocolate; let cool. Beat butter until creamy; add powdered sugar, then cooled chocolate, cream, and vanilla. Beat until smooth. (Tip: if frosting is too soft, chill 10 minutes before spreading.)
Unroll cooled cake. Spread praline filling evenly over surface. Re-roll tightly without towel. Place seam-side down on serving platter.
Frost the log with chocolate frosting; use a fork to create bark texture. Refrigerate 30 minutes before slicing for clean cuts.

Just one slice reveals the perfect swirl of praline and sponge. The texture is light yet indulgent, with a nutty crunch against creamy frosting. For a festive touch, dust with powdered sugar and add sugared cranberries.

Black Forest Yule Log

Don't let the name fool you—this Black Forest Yule Log is surprisingly simple to pull off. It combines a rich chocolate sponge, a luscious cherry cream filling, and a silky chocolate glaze that looks spectacular with minimal effort.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus extra for dusting
1 teaspoon double-acting baking powder
1/4 teaspoon fine sea salt
4 large pasture-raised eggs, lightly beaten
3/4 cup superfine sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup cherry preserves or cherry pie filling
1 tablespoon kirsch (optional)
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream (for glaze)
2 tablespoons unsalted butter, softened

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, letting it extend slightly beyond the edges.
In a medium bowl, whisk together flour, 1/4 cup cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and superfine sugar with an electric mixer on high speed until thick and pale, about 3 minutes. Beat in vanilla.
Sift flour mixture over egg mixture and fold gently with a rubber spatula until just combined. Do not overmix.
Spread batter evenly into prepared pan. Bake for 10-12 minutes, until top springs back when lightly touched.
Lay a clean kitchen towel on a work surface and dust generously with cocoa powder. Immediately invert the hot cake onto the towel, peel off parchment, and roll cake tightly from a short end with the towel inside. Cool completely on a wire rack.
While cake cools, make filling: In a chilled bowl, whip 1 cup heavy cream and powdered sugar to soft peaks. Fold in cherry preserves and kirsch until just combined. Refrigerate until needed.
Unroll cooled cake carefully. Spread cherry cream evenly over cake, leaving a 1/2-inch border on all sides. Re-roll without the towel, using the parchment to help. Wrap in plastic and refrigerate for at least 1 hour.
For glaze: In a small saucepan, bring 1/2 cup heavy cream just to a simmer. Remove from heat and add chopped chocolate and butter. Let stand 1 minute, then stir until smooth. Let cool slightly until thickened but still pourable.
Place chilled log on a serving platter. Pour glaze over top, allowing it to drip down sides. Use a spatula to spread if needed. Refrigerate until glaze is set, about 30 minutes. Slice and serve.

Velvety chocolate sponge gives way to a cloud of cherry cream, while the glossy glaze shatters into clean slices. For a festive touch, top with fresh cherries, chocolate shards, and a dusting of cocoa powder just before serving.

Peppermint Chocolate Yule Log

Every Christmas table needs a stunning centerpiece. This Peppermint Chocolate Yule Log combines rich chocolate sponge with cool peppermint buttercream. Crushed candy canes add festive crunch.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

3/4 cup unbleached all-purpose flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 pasture-raised eggs, lightly beaten
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons unsalted European-style butter, melted
1 cup unsalted European-style butter, softened
3 cups confectioners' sugar
2 teaspoons peppermint extract
2 tablespoons heavy cream
1/2 cup crushed candy canes

Instructions

Preheat oven to 350°F (177°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it overhang on two sides.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3 minutes. Beat in vanilla extract.
Fold the flour mixture into the egg mixture in three additions, alternating with the melted butter. Begin and end with flour. Gently fold until just combined; do not overmix.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, until the cake springs back when lightly touched and a toothpick inserted in center comes out clean.
While cake bakes, lay a clean dish towel on a flat surface and dust generously with confectioners' sugar. When cake is done, immediately invert onto the towel. Peel off parchment. Starting from a short end, roll the cake tightly with the towel. Let cool completely on a wire rack, seam side down.
For the peppermint buttercream: In a large bowl, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners' sugar, beating on low until incorporated. Add peppermint extract and heavy cream; beat on high until light and fluffy, about 3 minutes.
Once cake is cool, gently unroll it. Spread about 1 cup of buttercream evenly over the cake, leaving a 1/2-inch border on the edges. Re-roll the cake without the towel, and place seam side down on a serving platter.
Frost the outside of the log with the remaining buttercream. Use a fork to create bark-like ridges. Press crushed candy canes onto the ends and along the top for decoration.
Refrigerate for at least 1 hour before slicing to set the filling. Use a serrated knife for clean slices.

Beautifully festive, this log's light sponge contrasts with creamy, minty filling. Serve chilled for clean slices. The candy cane crunch adds playful texture.

Orange Chocolate Yule Log

Get ready for a stunning Yule Log that's easier than it looks. A tender chocolate sponge rolled with luscious orange curd and enrobed in dark chocolate glaze. Perfect for holiday gatherings.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

6 large pasture-raised eggs, separated
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/4 teaspoon salt
3 tablespoons clarified butter, melted
1 teaspoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/3 cup fresh orange juice
1 tablespoon orange zest
1/4 cup unsalted butter, cubed
8 oz dark chocolate (70%), chopped
2/3 cup heavy cream
2 tablespoons unsalted butter

Instructions

Preheat oven to 400°F. Line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks and 1/2 cup sugar until thick and pale, about 3 minutes. Beat in vanilla.
In a separate bowl, whisk flour, cocoa, and salt. Fold into yolk mixture.
In clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beat until stiff peaks. Fold one-third of whites into batter, then gently fold in remaining. Fold in clarified butter.
Spread batter evenly in prepared pan. Bake 12-15 minutes until cake springs back when touched.
Lay a clean kitchen towel on counter and dust with powdered sugar. Invert cake onto towel, peel off parchment. Carefully roll cake with towel from short side. Cool completely.
Make curd: In a saucepan, whisk egg yolks, sugar, orange juice, and zest. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, whisk in butter until smooth. Strain through fine-mesh sieve into bowl. Press plastic wrap onto surface. Chill.
Unroll cake. Spread curd evenly, leaving 1/2 inch border. Reroll without towel. Place on serving platter, seam down. Wrap in plastic, chill 1 hour.
Make glaze: Place chopped chocolate in bowl. Heat cream until just simmering, pour over chocolate. Let stand 1 minute, then stir until smooth. Add butter, stir until glossy.
Pour glaze over log, spreading with spatula. Use fork to create bark lines. Chill until set, about 30 minutes.

Just before serving, dust with powdered sugar for a snowy finish. The citrusy curd cuts through the rich chocolate, making each bite balanced and festive.

Mocha Yule Log

Kick off your holiday baking with a mocha-infused Yule log. This chocolate coffee sponge rolls up perfectly with a silky mocha buttercream. It's a caffeinated twist on a classic dessert.

Serving: 10 | Prep Time: 60 minutes | Cooking Time: 20 minutes

Ingredients

Sponge

3/4 cup cake flour
1/4 cup Dutch-process cocoa powder
1 tablespoon espresso powder
1/2 teaspoon salt
6 large pasture-raised eggs, separated
3/4 cup granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 cup clarified butter, melted and cooled
1 teaspoon pure vanilla extract

Mocha Syrup

1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional, or use more coffee)
1 tablespoon granulated sugar

Mocha Buttercream

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons Dutch-process cocoa powder
1 tablespoon espresso powder dissolved in 1 tablespoon hot water
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream

Decoration (optional)

Powdered sugar for dusting
Chocolate shavings or coffee beans

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
Sift cake flour, cocoa powder, espresso powder, and salt into a bowl.
In a stand mixer with whisk attachment, beat egg whites and cream of tartar on medium speed until foamy. Gradually add 1/4 cup sugar, beat to stiff peaks.
In another bowl, beat egg yolks and remaining 1/2 cup sugar on high speed until thick and pale (about 3 minutes). Add vanilla and clarified butter; beat to combine.
Fold half the dry mixture into yolk mixture until almost combined. Fold in half the whites gently. Repeat with remaining dry and whites. Avoid deflating.
Spread batter evenly in pan. Bake 12-15 minutes until top springs back.
While cake bakes, dust a clean kitchen towel with powdered sugar. Invert warm cake onto towel, peel off paper, and roll cake (with towel) from short end. Cool completely on rack.
For mocha syrup: combine coffee, liqueur, and sugar; stir to dissolve.
For buttercream: Beat butter until creamy. Add powdered sugar, cocoa, espresso mixture, vanilla, salt, and cream; beat until smooth. If too soft, chill 15 minutes.
Unroll cake. Brush sponge with mocha syrup. Spread buttercream evenly (reserve 1/2 cup for ends). Re-roll gently, using towel to lift. Place seam-side down on platter.
Frost ends with reserved buttercream; spread remaining over log. Dust with powdered sugar and add chocolate shavings. Chill 30 minutes before slicing.

For a clean cut, use a warm knife. The light, airy sponge contrasts perfectly with the rich mocha buttercream. Serve with a dollop of whipped cream for extra indulgence.

Salted Caramel Chocolate Yule Log

Crafted for holiday tables, this Salted Caramel Chocolate Yule Log combines a light chocolate sponge with a silky salted caramel filling and rich chocolate frosting.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Chocolate Sponge

1/4 cup cake flour
1/4 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
4 pasture-raised eggs, separated
1/2 cup granulated sugar, divided
1/2 teaspoon vanilla extract
2 tablespoons clarified butter, melted and cooled

For the Salted Caramel Filling

3/4 cup granulated sugar
1/4 cup water
6 tablespoons heavy cream, at room temperature
3 tablespoons salted butter, cubed
1/2 teaspoon flaky sea salt, plus more for garnish

For the Chocolate Frosting

6 ounces good-quality unsweetened chocolate, finely chopped
3/4 cup heavy cream
3 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract

Instructions

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Perfectly balanced between sweet and salty, this Yule Log offers a decadent slice of holiday cheer. Serve it with a dollop of whipped cream or a dusting of cocoa for an extra touch. The sponge remains tender while the caramel filling provides an unexpected lusciousness.

Coconut Chocolate Yule Log

Crafted for festive occasions, this Coconut Chocolate Yule Log combines a light chocolate sponge with a luscious coconut cream filling and a crunchy toasted coconut topping. It's a showstopper that's simpler than it looks.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the sponge

4 large pasture-raised eggs, at room temperature, separated
1/2 cup granulated sugar
1/3 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

For the filling

8 oz cream cheese, softened
1/2 cup canned coconut cream, chilled and solid part only
1/4 cup powdered sugar, sifted
1/2 teaspoon coconut extract

For the topping and assembly

1/2 cup unsweetened shredded coconut
1/2 cup heavy cream
4 oz semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on two sides.
In a large bowl, beat egg yolks and sugar with an electric mixer on high until thick and pale, about 3 minutes. Beat in vanilla.
In a separate clean bowl, whip egg whites with salt until stiff peaks form (but not dry).
Fold flour, cocoa, and baking powder into yolk mixture in three additions, alternating with a third of the whites each time. Gently fold until just combined.
Spread batter evenly into prepared pan. Bake for 10-12 minutes until the top springs back when touched.
While cake bakes, lay a clean kitchen towel on a flat surface and dust with powdered sugar. Immediately after baking, invert cake onto the towel, peel off parchment, and roll the cake up from a short side along with the towel. Cool completely on a wire rack.
For filling, beat softened cream cheese until smooth. Add coconut cream, powdered sugar, and coconut extract; beat until fluffy. Chill for 15 minutes.
Unroll cooled cake. Spread filling evenly to within 1/2 inch of edges. Re-roll cake gently without the towel, using the towel to help. Place seam-side down on a serving platter. Chill at least 1 hour.
For topping, toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden, about 3 minutes. Set aside.
Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips in a bowl; let stand 2 minutes, then stir until smooth. Let cool until slightly thickened but still pourable.
Pour ganache over chilled log, spreading with a spatula to coat the top and sides. Immediately sprinkle with toasted coconut. Chill until ganache sets, about 30 minutes. Slice and serve.

Unbelievably tender, with a creamy coconut surprise inside and a bittersweet chocolate shell, this log is best sliced thick. Pair with a dollop of extra whipped cream or a dusting of cocoa for a holiday memory that lingers.

Spicy Chocolate Yule Log

Looking for a dessert that packs heat with sweetness? This spicy chocolate yule log delivers. A tender chocolate sponge coiled with chili-spiced ganache and a whisper of cinnamon creates a bold, festive showstopper.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large pasture-raised eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
8 ounces dark chocolate (70% cacao), finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
2 tablespoons clarified butter
Powdered sugar for dusting

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat egg yolks with 1/4 cup sugar until thick and pale, about 3 minutes. Stir in vanilla.
In a clean bowl, beat egg whites with an electric mixer on medium-high until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
Fold one-third of the egg whites into the yolk mixture to lighten, then gently fold in the remaining whites. Sift dry ingredients over the batter and fold until just combined.
Spread batter evenly into prepared pan. Bake until the cake springs back when touched, 12–15 minutes.
Lay a clean kitchen towel on a work surface and dust generously with powdered sugar. Invert the hot cake onto the towel, peel off parchment, and roll the cake tightly from a short edge, using the towel to help. Cool completely rolled up.
Meanwhile, make the ganache: heat cream in a small saucepan until simmering. Pour over chopped chocolate in a bowl; let stand 2 minutes. Add chili powder and cinnamon, then stir until smooth. Stir in clarified butter until glossy. Let cool to room temperature, about 20 minutes.
Unroll the cooled cake. Spread one-third of the ganache evenly over the cake, leaving a 1/2-inch border. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
Spread remaining ganache over the entire log. Use a fork to create bark-like ridges. Refrigerate for at least 1 hour before serving. Dust with powdered sugar just before slicing.

Make this log the centerpiece of your holiday table; the chili kick surprises every time. Each slice reveals a velvety, spicy-sweet spiral that cuts through the richness. Serve with a dollop of lightly whipped cream for extra indulgence.

Vegan Chocolate Yule Log

Vegan chocolate Yule log is a showstopper dessert that's completely plant-based. This rich chocolate sponge is filled with luscious coconut whipped cream and rolled into a festive log. No eggs, no dairy, just pure indulgence.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

1 cup organic all-purpose flour
1/3 cup Dutch-process cocoa powder, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup organic cane sugar
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup unsweetened almond milk
2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
1/2 cup powdered sugar
1 teaspoon vanilla extract (for filling)
6 oz vegan dark chocolate, chopped
2 tablespoons coconut oil (for ganache)

Instructions

Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine sugar, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk. Mix well.
Pour wet ingredients into dry ingredients and stir until smooth batter forms.
Pour batter into prepared pan and spread evenly with a spatula.
Bake for 12–15 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
While cake bakes, prepare filling: Open chilled coconut milk cans and scoop the solidified cream into a mixing bowl. Discard or reserve the liquid. Add powdered sugar and vanilla extract, then whip with an electric mixer until light and fluffy. Tip: Refrigerate coconut milk overnight for best texture.
Once cake is done, immediately invert it onto a clean kitchen towel generously dusted with cocoa powder. Carefully peel off parchment paper.
Starting from a short end, roll the cake tightly in the towel. Let cool completely, about 1 hour.
Unroll the cake gently. Spread the coconut filling evenly over the surface, leaving a 1-inch border on the short ends.
Re-roll the cake tightly without the towel. Place seam-side down on a serving platter.
Make ganache: Melt dark chocolate and coconut oil together in a double boiler or microwave, stirring until smooth. Let cool slightly until thickened but pourable.
Pour ganache over the log, spreading to cover. Use a fork to create tree bark ridges.
Refrigerate for at least 1 hour to set. Slice and serve chilled. Tip: For clean slices, use a sharp knife wiped between cuts.

Glistening with a dark chocolate ganache, this Yule log is both elegant and indulgent. Slice to reveal the spiral of creamy filling against the tender sponge. Serve with fresh berries for a pop of color.

Gluten-Free Chocolate Yule Log

Celebrate the holidays with this decadent Gluten-Free Chocolate Yule Log. An almond flour sponge creates a tender crumb, while a dairy-free chocolate frosting adds rich flavor. Perfect for those with dietary restrictions without sacrificing taste.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 18 minutes

Ingredients

For the Sponge

1 cup almond flour, finely ground
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large pasture-raised eggs, lightly beaten
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup melted coconut oil

For the Frosting

1 can (13.5 oz) full-fat coconut milk, chilled
1 cup dairy-free chocolate chips (70% cacao)
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a large bowl, combine beaten eggs, maple syrup, vanilla extract, and melted coconut oil. Whisk until smooth.
Add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
Spread batter evenly in prepared pan to about 1/4-inch thickness. (Tip: Use an offset spatula for even spreading.)
Bake for 14-18 minutes, until the cake springs back when lightly touched. Let cool in pan for 5 minutes.
While cake bakes, make frosting: Scoop the solid part of chilled coconut milk into a saucepan; discard liquid. Add chocolate chips, maple syrup, vanilla, and salt. Heat over low, stirring constantly, until melted and smooth. (Tip: Avoid boiling to prevent separation.)
Transfer frosting to a bowl and refrigerate for 20-30 minutes until thickened but spreadable.
Once cake is cool, dust a clean kitchen towel with cocoa powder. Invert cake onto towel; carefully peel off parchment.
Starting from a short end, roll the cake tightly with the towel. Let cool completely on a wire rack. (Tip: Rolling while warm prevents cracking.)
Unroll cake, spread 2/3 of frosting evenly over the surface, leaving a 1/2-inch border.
Reroll cake gently without the towel. Place on serving platter, seam side down.
Spread remaining frosting over log. Use a fork to create bark-like ridges. (Tip: Chill for 30 minutes before slicing for clean cuts.)
Serve chilled or at room temperature.

Once rolled, the log has a beautiful spiral interior. The rich chocolate flavor pairs perfectly with a dusting of cocoa powder. Offer slices with fresh raspberries for a festive touch.

Low-Sugar Chocolate Yule Log

Zest up your holiday table with this Low-Sugar Chocolate Yule Log, featuring a stevia-sweetened sponge and sugar-free ganache. It’s rich, festive, and guilt-free.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

6 pasture-raised eggs, separated
1/2 cup granulated stevia (e.g., Stevia in the Raw)
1/4 cup unsweetened cocoa powder, sifted
1/4 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered stevia (for ganache)
4 ounces unsweetened chocolate, finely chopped
2 tablespoons unsalted butter, softened

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper, leaving overhang on long sides.
In a large bowl, beat egg yolks with granulated stevia and vanilla until thick and pale, about 3 minutes.
In a separate bowl, whisk cocoa powder, almond flour, baking powder, and salt.
Fold dry ingredients into yolk mixture until just combined.
In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold one-third of whites into batter to lighten, then fold in remaining whites until no streaks remain. Do not overmix.
Spread batter evenly in prepared pan. Bake 10–12 minutes, until top springs back when touched. Tip: Avoid overbaking; a slightly underdone sponge rolls best.
While cake bakes, lay a clean kitchen towel on counter and dust generously with cocoa powder.
Immediately invert hot cake onto towel, peel off parchment, and roll cake tightly in towel from short side. Cool completely on a wire rack.
For ganache: Bring heavy cream to a simmer in a small saucepan. Pour over chopped chocolate in a bowl; let stand 1 minute, then stir until smooth. Stir in powdered stevia and butter until glossy. Chill 15 minutes until spreadable.
Unroll cooled cake. Spread ganache evenly over surface, leaving 1-inch border on edges. Re-roll cake (without towel) and place seam-side down on a platter.
Chill log for at least 2 hours for clean slicing. Tip: For a festive look, dust with powdered stevia and cocoa powder before serving.

Nice and light despite its decadent appearance, this log slices cleanly and pairs beautifully with fresh raspberries. Serve chilled for a refreshing finish to any rich meal.

Red Velvet Yule Log

Stunning and festive, this Red Velvet Yule Log combines a tender cocoa sponge with tangy cream cheese filling, all wrapped in glossy white chocolate ganache.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Cake

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
3 large pasture-raised eggs, lightly beaten
1/2 cup buttermilk
1/3 cup vegetable oil
1 tbsp red food coloring (gel)
1 tsp distilled white vinegar
1 tsp vanilla extract

For the Filling

8 oz full-fat cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

For the White Chocolate Topping

6 oz white chocolate, finely chopped
1/2 cup heavy cream
2 tbsp unsalted butter

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat granulated sugar and eggs with an electric mixer until thick and pale, about 3 minutes.
Add buttermilk, vegetable oil, red food coloring, vinegar, and vanilla; mix on low speed until combined.
Fold dry ingredients into wet mixture with a rubber spatula until just incorporated. Do not overmix or the cake will be tough.
Spread batter evenly into prepared pan. Bake for 10–12 minutes, until the top springs back when lightly pressed.
While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Immediately after removing from oven, invert cake onto the towel. Carefully peel off parchment paper.
Starting at a short end, roll the cake tightly in the towel. Cool completely on a wire rack—rolling while warm prevents cracking.
For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
Unroll cooled cake. Spread filling evenly over cake, leaving a 1/2-inch border along the edges.
Reroll cake (without towel) and place seam-side down on a serving platter. Refrigerate for at least 1 hour to set.
For the topping: Place chopped white chocolate in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate. Let stand 1 minute, then stir until smooth. Stir in butter until fully melted.
Let ganache cool until slightly thickened but still pourable. Pour over chilled log, spreading evenly with an offset spatula. Use a fork to create bark-like ridges for a natural look.
Refrigerate until set, at least 30 minutes. Before serving, trim ends with a serrated knife and dust with powdered sugar if desired.

Velvety smooth and rich, this Yule Log is a showstopper. Serve chilled for clean slices, or top with fresh berries for brightness.

Chocolate Matcha Swirl Yule Log

Obsessed with matcha and chocolate? This Yule Log marries them in a striking swirl that’s as delicious as it is beautiful. A light sponge with contrasting flavors, filled and frosted with rich white chocolate buttercream.

Serving: 10 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

Sponge

4 large pasture-raised eggs, separated, at room temperature
3/4 cup (150g) granulated sugar, divided
1/2 cup (60g) cake flour, sifted
2 tablespoons (10g) Dutch-process cocoa powder, sifted
1 tablespoon (5g) ceremonial-grade matcha powder, sifted
1/2 teaspoon cream of tartar
1/4 teaspoon fine sea salt

White Chocolate Buttercream

6 oz (170g) premium white chocolate, finely chopped
1 cup (226g) unsalted butter, softened
1 1/2 cups (180g) confectioners' sugar, sifted
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of fine sea salt

Assembly & Decoration

2 tablespoons confectioners' sugar, for dusting
Optional: fresh mint leaves or edible gold leaf for garnish

Instructions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on two sides.
In a large bowl, whisk the egg yolks with 1/2 cup sugar until pale and thick, about 2 minutes. Fold in the sifted cake flour gently until just combined.
Divide the batter evenly into two separate bowls. Into one bowl, fold in the cocoa powder until streak-free. Into the other, fold in the matcha powder until uniform.
In a clean, dry bowl, whip the egg whites with cream of tartar and salt on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff, glossy peaks form.
Gently fold half of the meringue into the chocolate batter and the other half into the matcha batter, using a spatula until just combined. Do not overmix or the sponge will deflate.
Spoon the two batters alternately into the prepared pan in a checkerboard pattern. Use a skewer to swirl gently for a marbled effect.
Bake for 12–15 minutes, until the top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface and dust generously with 1 tablespoon confectioners' sugar.
Immediately invert the hot sponge onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the sponge tightly with the towel inside. Cool completely on a wire rack, seam-side down.
For the buttercream: Melt the white chocolate in a double boiler or microwave in 20-second bursts, stirring until smooth. Let cool to room temperature but still fluid.
In a stand mixer with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Reduce to low, add confectioners' sugar, and mix until combined. Scrape down the bowl.
Add the cooled white chocolate, heavy cream, vanilla, and salt. Beat on medium-high for 2–3 minutes until light and fluffy. If too soft, chill for 10 minutes before using.
Once the sponge is completely cool, carefully unroll it. Spread a thin, even layer of buttercream over the surface, leaving a 1/2-inch border on the sides. Roll the sponge back up firmly (without the towel). Wrap in plastic and refrigerate for at least 1 hour to set.
To finish, trim the ends of the log for a clean look. Spread the remaining buttercream over the entire log, creating a bark-like texture with a fork offset spatula. Dust with the remaining 1 tablespoon confectioners' sugar. Garnish with mint leaves or gold leaf if desired.

Each slice reveals a gorgeous green-and-brown spiral, with a light crumb that melts against the silky buttercream. The matcha’s earthy bitterness perfectly balances the sweet white chocolate. Serve chilled for clean cuts, or let it sit at room temperature for 10 minutes for a softer texture.

Peanut Butter Chocolate Yule Log

Featuring a rich chocolate sponge rolled with a creamy peanut butter filling and enrobed in silky chocolate ganache, this Yule Log is a showstopper. It’s a playful twist on the classic French bûche de Noël that’s surprisingly simple to assemble.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

4 large pasture-raised eggs, separated
1/2 cup (100 g) granulated sugar
1/2 cup (60 g) all-purpose flour, sifted
1/4 cup (25 g) Dutch-process cocoa powder, sifted
1/2 tsp baking powder
1/4 tsp fine sea salt
3 tbsp unsalted European-style butter, melted and clarified
1/2 cup (130 g) creamy peanut butter (no added sugar)
1/4 cup (57 g) unsalted European-style butter, softened
1 cup (120 g) confectioners' sugar, sifted
2–3 tbsp heavy cream
1/2 tsp vanilla extract
6 oz (170 g) semisweet chocolate (70% cacao), finely chopped
1/2 cup (120 ml) heavy cream
Additional cocoa powder for dusting

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper; lightly grease the parchment and sides with clarified butter.
In a stand mixer fitted with the whisk, beat egg yolks and granulated sugar on medium-high until thick, pale, and tripled in volume, about 3 minutes.
In a separate bowl, whisk together sifted flour, cocoa powder, baking powder, and salt.
Fold the dry mixture into the yolk mixture in three additions, using a rubber spatula—stop when just combined to avoid deflating.
In a clean, dry bowl with clean whisk attachment, beat egg whites on medium speed until stiff peaks form (when you lift the whisk, the peak stands upright without collapsing).
Fold one-third of the beaten whites into the batter to lighten, then gently fold in the remaining whites until no white streaks remain.
Pour the batter into the prepared pan; spread evenly to the edges with an offset spatula. Bake for 12–15 minutes, until the top springs back when lightly touched and the edges pull away slightly.
While the cake is hot, run a knife around the edges, then invert the cake onto a clean kitchen towel dusted generously with cocoa powder. Peel off parchment. Starting from a short end, carefully roll the cake and towel together into a tight log. Cool completely seam-side down, about 30 minutes.
For the filling: In a medium bowl, beat peanut butter and softened butter with an electric mixer until smooth and combined. Add confectioners' sugar, 2 tablespoons heavy cream, and vanilla; beat on medium until fluffy, about 2 minutes. If too stiff, add remaining cream 1 teaspoon at a time.
Unroll the cooled cake (it will have a slight curl). Spread the peanut butter filling evenly over the cake, leaving a 1/2-inch border on the long edges. Re-roll the cake without the towel, using the cocoa-dusted surface to help. Wrap tightly in plastic wrap; refrigerate for at least 30 minutes to firm up.
For the ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium until it just begins to simmer (small bubbles around edge). Pour over chocolate; let sit undisturbed for 2 minutes, then stir slowly until smooth and glossy.
Set the chilled cake on a wire rack placed over a baking sheet. Pour the ganache over the top, using an offset spatula to spread evenly down the sides. Refrigerate until set, about 20 minutes. For clean slices, warm your knife under hot water and wipe dry between cuts.

Once set, slice diagonally to reveal the spiral of dark sponge and creamy peanut butter. The light, airy cake contrasts beautifully with the rich, nutty filling and silky ganache. Serve as a holiday centerpiece with lightly sweetened whipped cream or a dusting of powdered sugar.

Raspberry Dark Chocolate Yule Log

Dreamy, decadent, and deceptively simple—this Raspberry Dark Chocolate Yule Log is the ultimate showstopper for your holiday table.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

For the Sponge

4 large pasture-raised eggs, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour, sifted
1/4 cup Dutch-process cocoa powder, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled
1 tablespoon powdered sugar, for dusting

For the Raspberry Coulis

2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice

For the Dark Chocolate Mousse

6 ounces dark chocolate (70% cacao), finely chopped
1 1/2 cups heavy cream, cold
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

For the Ganache

4 ounces dark chocolate (70% cacao), finely chopped
1/2 cup heavy cream

Instructions

Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang.
For the sponge: In a large bowl, whisk eggs and sugar until thick, pale, and ribbon-like, about 3 minutes. Stir in vanilla.
In a separate bowl, whisk flour, cocoa, and salt. Gradually fold dry ingredients into egg mixture until just combined. Fold in melted butter.
Spread batter evenly in prepared pan. Bake 12-15 minutes until top springs back when lightly touched.
While cake bakes, lay a clean kitchen towel on counter, dust generously with powdered sugar.
Immediately after baking, invert cake onto towel. Peel off parchment. Starting from a short end, roll cake tightly in towel. Cool completely on a rack.
For raspberry coulis: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until berries break down, about 5 minutes. Strain through fine-mesh sieve, discard seeds. Cool.
For dark chocolate mousse: Melt chocolate in a double boiler or microwave in 30-second bursts, let cool slightly. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks. Fold in melted chocolate until uniform. Chill until firm enough to spread, about 30 minutes.
Unroll cooled cake gently. Spread mousse evenly over cake, leaving a 1-inch border. Drizzle raspberry coulis over mousse. Carefully re-roll cake (without towel). Place seam-side down on serving platter.
For ganache: Heat cream until simmering, pour over chocolate. Let sit 1 minute, then stir until smooth. Cool until thick but pourable, about 10 minutes.
Pour ganache over rolled cake, spreading to cover sides. Use a fork to create bark-like lines. Chill at least 1 hour before serving.

Flavors of rich dark chocolate and tart raspberry meld in every slice. The light sponge contrasts with the silky mousse—a perfect holiday centerpiece. Dust with powdered sugar and fresh raspberries for a festive finish.

Triple Chocolate Yule Log

Your holiday dessert table deserves a masterpiece. This triple chocolate yule log features three distinct chocolate sponges layered with a decadent mixed ganache. It's a showstopping centerpiece that’s surprisingly achievable at home.

Serving: 10 | Prep Time: 45 minutes | Cooking Time: 30 minutes

Ingredients

For the Sponge

4 large pasture-raised eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour, sifted
1/4 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 oz dark chocolate (70% cacao), melted
2 oz milk chocolate (30% cacao), melted
2 oz white chocolate, melted

For the Mixed Ganache

4 oz dark chocolate (70% cacao), finely chopped
4 oz milk chocolate (30% cacao), finely chopped
4 oz white chocolate, finely chopped
1 cup heavy cream (36-40% milkfat)

For Assembly

Powdered sugar, for dusting (optional)

Instructions

Preheat oven to 350°F. Line three 10×15-inch jelly roll pans with parchment paper; lightly grease.
In a large heatproof bowl, whisk eggs and sugar over simmering water until warm (110°F). Remove from heat, beat with electric mixer on high until thick, pale, and tripled in volume (about 5 minutes).
Fold in sifted flour and melted butter alternately in three additions. Fold in vanilla. Divide batter evenly among three bowls (about 1 cup each).
Gently fold melted dark chocolate into first bowl, milk chocolate into second, and white chocolate into third until just combined.
Spread each batter into prepared pans in an even thin layer. Bake each pan separately for 8-10 minutes, until sponge springs back when touched. (Tip: Do not overbake; the sponges should be pliable.)
Immediately invert each sponge onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll each sponge gently from the short end with the towel to prevent cracking. Cool completely rolled.
Prepare ganache: place all chopped chocolates in a heatproof bowl. Heat cream in a saucepan until just simmering; pour over chocolate. Let stand 1 minute, then stir until smooth. Cool to room temperature until spreadable but not firm (about 20 minutes).
Unroll the dark chocolate sponge. Spread a thin layer of ganache over it. Place the milk chocolate sponge on top, matching edges. Spread another thin layer. Top with white chocolate sponge. Spread remaining ganache over the top and sides of the assembled log. (Tip: Use a serrated knife to trim edges for a neat roll.)
Gently roll the stacked sponges into a tight log using the towel to assist. Wrap in plastic and refrigerate at least 2 hours to set.
Before serving, trim ends for a clean presentation. Dust with cocoa powder or powdered sugar if desired. Slice and enjoy.

Rolled and chilled, this triple chocolate yule log reveals a beautiful spiral of dark, milk, and white chocolate in every slice. The balanced sweetness and creamy ganache make each bite decadent. Serve chilled with whipped cream for an extra indulgent treat.

Chocolate Mint Yule Log

Have you ever wanted a showstopping dessert that combines chocolate and mint in a festive log? This recipe delivers a rich chocolate sponge rolled with a creamy mint chip filling and topped with vibrant green icing.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Chocolate Sponge

4 large pasture-raised eggs, lightly beaten
3/4 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp fine sea salt
2 tbsp clarified butter, melted

For the Mint Filling

1 cup heavy cream
2 tbsp powdered sugar
1 tsp pure mint extract
1/2 cup mini chocolate chips

For the Green Icing

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp pure vanilla extract
Green gel food coloring

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs and sugar with an electric mixer on high until thick and pale, about 5 minutes. Beat in vanilla.
Sift together flour, cocoa, baking powder, and salt. Fold into egg mixture in three additions, then fold in melted clarified butter.
Spread batter evenly in prepared pan. Bake until top springs back when touched, 10–12 minutes.
While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar.
Immediately after baking, invert cake onto towel and peel off parchment. Roll cake and towel together from a short end; cool completely. Tip: rolling while hot prevents cracks.
For filling: whip heavy cream, powdered sugar, and mint extract to stiff peaks. Fold in mini chocolate chips.
Once cake is cool, unroll carefully. Spread filling evenly to within 1 inch of edges. Re-roll tightly without the towel and place seam-side down on a platter.
For icing: beat softened butter until creamy. Gradually add powdered sugar, then beat in heavy cream and vanilla. Add green gel food coloring until desired shade is reached. Tip: use gel, not liquid, to avoid thinning.
Spread icing over log, creating bark texture with a fork. Refrigerate at least 30 minutes before slicing. Tip: chilling yields clean slices.

A classic Yule log with a refreshing mint twist – the chocolate sponge stays moist while the mint filling adds a cool contrast. Serve chilled with a dusting of cocoa or extra mint leaves for a festive touch.

Chocolate Chestnut Yule Log

A classic Yule log gets a chestnut twist for a festive dessert that's both elegant and approachable.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

6 large pasture-raised eggs, separated
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled
1 cup unsweetened chestnut puree
1/2 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons heavy cream
8 ounces semisweet chocolate, finely chopped
1/2 cup unsalted butter, for glaze
1/2 cup heavy cream, for glaze
2 tablespoons light corn syrup

Instructions

Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks and 1/2 cup sugar until thick and pale, about 3 minutes. Beat in vanilla.
In a separate clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.
Sift flour, cocoa, and salt over yolk mixture; fold gently. Fold in one-third of egg whites to lighten, then fold in remaining whites until no streaks remain.
Fold in melted butter. Spread batter evenly in prepared pan. Bake 12-14 minutes until top springs back when touched.
While cake bakes, lay a clean kitchen towel on work surface and dust with cocoa. Immediately after baking, invert cake onto towel, peel off parchment, and roll up from short end with towel inside. Cool completely.
For filling, beat softened butter and chestnut puree until smooth. Beat in powdered sugar and vanilla. Add cream if needed for spreadable consistency.
Unroll cooled cake. Spread filling evenly over cake, leaving a 1/2-inch border. Re-roll cake tightly without towel. Wrap in plastic and refrigerate at least 2 hours.
For glaze, place chocolate in a heatproof bowl. Heat cream, butter, and corn syrup in a saucepan until simmering. Pour over chocolate, let stand 1 minute, then stir until smooth. Cool slightly until thickened.
Place log on a wire rack over parchment. Pour glaze over log, spreading to coat sides. Refrigerate until set, about 30 minutes.

A slice reveals a tender chocolate crumb wrapped around a luscious chestnut cream. The glossy glaze adds a sophisticated finish. Serve chilled for clean, elegant slices.

Conclusion

Lined up here are 20 show-stopping Yule log cakes that’ll make your holiday dessert table shine. From classic chocolate to creative twists, there’s one for every baker. Try a few, then leave a comment telling us your favorite! Don’t forget to share this roundup on Pinterest to inspire others.

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