Save on Pinterest

Chocolate Yule Log

Total Time

Prep: 50 min. Bake: 10 min. + cooling


12 servings

For many years, this impressive chocolate Yule log recipe has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
Chocolate Yule Log Recipe photo by Taste of Home


  • 4 large eggs, separated
  • 2/3 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted
  • 2 tablespoons 2% milk
  • 2 teaspoons vanilla extract


  1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  4. Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
  5. Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again.
  6. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Chocolate Yule Log Tips

How can you make the frosting and decorations look realistic on a chocolate Yule log?

Make it look like your Yule log has bark by dragging a fork lengthwise through the frosting. There’s no need for straight lines, because wavy lines make it look more realistic. You can decorate your chocolate Yule log with cinnamon sticks, fresh rosemary sprigs, cinnamon candies or even meringue mushrooms to give this holiday dessert a woodland look. Take it over-the-top by dusting the entire log with a light coating of confectioner’s sugar!

How long will a chocolate Yule log last?

Yule logs can be prepared 1 day before serving when stored at room temperature, and up to 2 days ahead if stored in the refrigerator. Invert a storage container over the top to keep the air out without damaging the frosting and decorations.

What are some variations of this chocolate Yule log recipe?

Chocolate frosting is traditional for Yule logs, but white buttercream can be substituted for chocolate if you like. Top it with confectioner’s sugar or chocolate shavings for a birch log look. For a tasty addition to this classic chocolate Yule log recipe, add a very thin layer of seedless apricot or raspberry jam before spreading the filling onto the cake. Before rolling the cake up again, you can sprinkle dried fruits on top of the filling to add some texture and bursts of fruity flavor. Or, make this recipe your own by making it into a mocha buttercream Yule log with flavored frosting. Find more inspiration and tips on how to make a Yule log! No matter how you make your Yule log, serve it with a coffee and cream martini for the perfect holiday treat.

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 each: 245 calories, 14g fat (8g saturated fat), 89mg cholesterol, 143mg sodium, 29g carbohydrate (24g sugars, 1g fiber), 3g protein.

Recommended Video