Classic Chocolate Yule Log Cake with Whipped Cream

Classic Chocolate Yule Log Cake

This Yule log starts with a thin chocolate sponge rolled around lightly sweetened whipped cream. A thick coating of chocolate buttercream forms raised bark ridges, while six colorful fondant stockings and small holly sprigs finish the top.

Roll the sponge while it is warm, then let it cool in that shape before adding the cream. For this flour-and-cocoa sponge, start checking the bake at 10 minutes: it needs to be set and springy, but not dry. Warm rolling helps reduce cracks, though it cannot prevent every one.

Ingredients for Chocolate Yule Log Cake

• 4 large eggs, at room temperature (about 200g)
• 3/4 cup granulated sugar (150g)
• 1/2 cup all-purpose flour (about 65g)
• 1/4 cup unsweetened cocoa powder (about 20g)
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract, for the sponge
• About 1/2 cup powdered sugar (60g), divided, for rolling and finishing
• 1 cup cold heavy cream (240g), for the filling
• 2 tablespoons powdered sugar (about 15g), for the filling
• 3/4 cup unsalted butter, softened (170g)
• 2 1/2 cups powdered sugar (300g), for the buttercream
• 1/2 cup unsweetened cocoa powder (about 40g), for the buttercream
• 1 teaspoon vanilla extract, for the buttercream
• 2–4 tablespoons heavy cream, as needed, for the buttercream
• About 1 ounce each red, orange, yellow, green, blue, and purple fondant (about 170g total), for the stockings
• About 2 ounces white fondant (about 55g), for the stocking details
• About 1 ounce green fondant (about 30g), for the holly leaves
• About 1/2 ounce red fondant (about 15g), for the holly berries

Equipment: A 10-by-15-inch rimmed jelly-roll pan, parchment paper, a clean kitchen towel or second sheet of parchment, a mixer, a fine-mesh sieve, an offset spatula, and a piping bag with a large star or ridged tip. A small rolling pin and knife or fondant cutters are useful for the decorations.

How to Make Chocolate Yule Log Cake

1. Prepare the pan: Preheat the oven to 375°F (190°C) with a rack near the center. Line a 10-by-15-inch rimmed jelly-roll pan with parchment, leaving overhang to help lift the sponge out. If the paper shifts, lightly grease the pan underneath it.
2. Make the sponge batter: Beat the eggs and granulated sugar until pale, thick, and voluminous. A ribbon drizzled from the beaters should briefly sit on the surface. Mix in the sponge vanilla. Sift together the flour, cocoa, and salt, then fold them gently into the eggs just until no dry streaks remain.
3. Bake: Spread the batter evenly into the corners of the pan without working it longer than necessary. Bake uncovered for 10–12 minutes, starting to check at 10 minutes. The top should be set and spring back lightly when touched; a tester should come out without wet batter. If needed, bake a little longer, but remove the sponge before its surface becomes dry or crusty.
4. Roll while warm: Before the cake comes out of the oven, dust a clean towel or sheet of parchment generously with some of the powdered sugar reserved for rolling. Turn the warm sponge onto it and carefully peel away the pan lining. Starting at a short end, roll up the sponge with the towel or parchment inside. Roll gently rather than pulling it tight, and leave it rolled until completely cool.
5. Fill the sponge: Whip the cold heavy cream with the 2 tablespoons powdered sugar until it holds firm, smooth peaks. Carefully unroll the cooled sponge and spread the cream in a thin, even layer, leaving a narrow border. Reroll without the towel or parchment and place seam-side down.
6. Make the buttercream: Beat the softened butter until smooth. Gradually beat in the buttercream powdered sugar and cocoa, then add the remaining vanilla and 2 tablespoons heavy cream. Add more cream a little at a time only if needed. The frosting should be smooth and spreadable but firm enough to hold a piped ridge.
7. Pipe the bark: Set the roll on a rectangular serving board. Spread a thin layer of buttercream over it, then pipe closely spaced, parallel ridges lengthwise across the top and sides. Build a substantial coating for a broad log shape, leaving one cut end partly visible so the sponge and cream show. If the ridges sag, firm the frosting or chill the cake briefly before continuing.
8. Add the decorations: Cut six small stockings from the red, orange, yellow, green, blue, and purple fondant. Add white cuffs and small white heel and toe accents, then arrange the stockings in a row on top. Shape a few small holly sprigs from the additional green fondant and red fondant berries, and place them near the ends. Keep the pieces light enough to rest on the frosting.
9. Chill and serve: Refrigerate for at least 30 minutes to firm the filling and frosting. Shortly before serving, dust the log lightly with the remaining powdered sugar. Slice with a sharp knife, wiping the blade between cuts.

Why Roll the Sponge While It Is Warm?

A warm sponge bends more readily than one left to cool flat. Have the sugared towel or parchment ready before baking finishes, then cool the cake completely in its rolled shape. Gentle folding and baking only until the sponge is set and springy also help it stay flexible; small cracks can still occur.

How to Keep the Bark Ridges Defined

Pipe onto a completely cooled cake with buttercream that holds its shape. Run the ridges lengthwise, close together, rather than smoothing the exterior into a plain cylinder. Add the fondant after piping, when the frosting is firm enough to support the small stockings and holly.

Serving and Storage

Present the log whole on its board with the decorated top and cream-filled end visible. For another holiday chocolate dessert, serve Peppermint Chocolate Trifle with Brownies separately.

Cover and refrigerate the cake because its filling contains whipped cream. It can be assembled about one day ahead for best quality; add the powdered-sugar finish shortly before serving. Refrigerated leftovers keep for about 1–3 days, though the cream may soften or deflate. Protect the fondant from condensation and avoid stacking slices. Serve chilled or cool, without reheating. A reliable freezing method has not been established for this cream-filled version.

Nutrition

Approximate nutrition per serving, based on 1 of 12 slices: 475 calories, 4g protein, 22g fat, and 69g carbohydrates. Approximate nutrition per 100g: 380 calories, 3g protein, 18g fat, and 55g carbohydrates. Values vary with the fondant, ingredient brands, and amount of powdered sugar used for rolling and finishing.