There’s nothing more festive than a chocolate roll cake on your holiday dessert table. This easy Yule Log cake recipe brings all the traditional cheer without the stress, light, moist chocolate sponge filled with creamy frosting and rolled to perfection. No fancy pastry tools, just a whisk, a baking tray, and a cozy holiday mood.
Table of Contents
Table of Contents
The Perfect Holiday Dessert Made Simple
If you’ve ever wanted to make a Yule Log Recipe but felt intimidated by all the steps, this version will change your mind. The secret? A flexible sponge and a simple whipped filling. You don’t need to be a pastry chef to get that elegant swirl, just follow a few easy tricks.
This Holiday Chocolate Roll Cake is perfect for family gatherings, potlucks, or Holiday dinners. The best part? It looks stunning but comes together in under an hour. With its soft cocoa sponge, light cream center, and rich chocolate glaze, it’s a showstopper that tastes as good as it looks.
Ingredients You’ll Need For Your Holiday Chocalate Roll Cake
For the sponge:
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup cocoa powder (unsweetened)
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the glaze (optional but recommended):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Tip: You can also dust the cake with cocoa or powdered sugar instead of making a glaze if you prefer a lighter finish.
How to Make a Successful Yule Log Cake
- Preheat & Prepare: Heat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Batter: Whisk the eggs and sugar until fluffy and pale. Add vanilla. Sift in cocoa, flour, baking powder, and salt. Gently fold to combine.
- Bake: Spread the batter evenly in the pan and bake for 10–12 minutes, until the top springs back when touched.
- Roll While Warm: Lay a clean towel on the counter and dust it with powdered sugar. Flip the warm cake onto the towel and peel off the parchment paper. Roll the cake up gently (with the towel inside) and let it cool completely.
- Prepare the Filling: Whip cream, sugar, and vanilla until soft peaks form.
- Assemble: Unroll the cooled sponge, spread the filling evenly, then roll it back tightly.
- Glaze or Decorate: Pour melted chocolate glaze on top, or dust with cocoa and decorate with berries or holiday sprinkles.
Holiday Chocolate Roll Cake (Yule Log Made Simple)
Equipment
- Electric mixer or whisk
- Jelly roll pan (10×15 inch)
- Mixing bowls
- Parchment paper
- Clean kitchen towel
Ingredients
- For the Chocolate Sponge:
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Batter: Beat eggs and sugar until pale and fluffy. Add vanilla, then sift in flour, cocoa, baking powder, and salt. Gently fold until smooth.
- Bake: Spread batter evenly in the pan. Bake for 10–12 minutes, until the top springs back when touched.
- Roll the Cake: Turn the warm sponge onto a clean towel dusted with powdered sugar. Peel off parchment paper, roll the cake (with the towel), and let cool completely.
- Make the Filling: Whip cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Gently unroll the cooled sponge, spread the filling, and roll it back tightly.
- Decorate: Pour chocolate glaze on top or dust with powdered sugar and garnish with berries.
Notes
- Roll the cake while it’s still warm to avoid cracks.
- Chill before slicing for perfect swirls.
- Substitute peppermint or hazelnut filling for a festive twist.
- Storage:
Nutrition
The nutritional information provided is an estimate calculated using online tools such as the WPRM nutrition calculator. Values may vary based on specific ingredients, portion sizes, and brands used. For the most accurate results, please calculate using your preferred nutrition database.
This recipe is intended for informational purposes only and should not be considered a substitute for professional dietary advice.
(Source: U.S. Food & Drug Administration – Nutrition Facts Label Guide)
Tips, Serving & Storage
- Make Ahead: You can bake the sponge a day before and refrigerate it rolled up (without filling).
- Filling Variations: Try peppermint whipped cream, hazelnut spread, or even a coffee-flavored mousse for a twist.
- Storage: Keeps well in the fridge for up to 3 days.
- Serving Suggestion: Slice and serve with fresh berries or a scoop of Creamy Frozen Yogurt from my Sweet Treats collection.
A Note from Sofia
Growing up, my Italian grandmother always made a festive log cake during The Holidays. She called it “the dessert that brings the family together.” I wanted to create a version that keeps that tradition alive; simple, comforting, and made with love. Here at The Grandma’s Table, I believe that every dessert should be easy enough for busy parents yet special enough to make memories.
FAQs About Chocolate Roll Cake
Can I make a Yule Log without a jelly roll pan?
Yes, you can use any shallow rectangular baking sheet. Just adjust the baking time slightly so it doesn’t overcook.
How do I prevent cracks when rolling the cake?
Roll the cake while it’s still warm and flexible. Cooling it rolled in a towel helps keep its shape.
Can I freeze the chocolate roll cake?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I make it dairy-free?
Yes? use coconut cream for the filling and dairy-free chocolate for the glaze.
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