Easy Chocolate Yule Log Cake is the perfect festive dessert that’s surprisingly simple to whip up, offering a delightful homemade touch to your holiday celebrations. This recipe makes creating a show-stopping centerpiece accessible to everyone, proving holiday baking doesn’t have to be complicated.
Key Ingredients for Easy Chocolate Yule Log Cake:
For the Chocolate Cake:
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1/2 cup (50g) unsweetened cocoa powder, sifted
- 1/4 cup (60ml) milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly and Decoration:
- Optional: 1/4 cup Raspberry Jam or Apricot Jam (for filling and sealing edges)
- Optional: Meringue mushrooms, fresh berries, rosemary sprigs, or powdered sugar for dusting
How to Make Easy Chocolate Yule Log Cake:
This Easy Chocolate Yule Log Cake is a delightful blend of rich chocolate sponge and velvety frosting, promising a satisfying dessert experience without the fuss of advanced pastry techniques. Its simplicity shines through in every step, making it a joy to both bake and present. With a preparation time of approximately 45 minutes, plus cooling and decorating, you can enjoy this festive treat without dedicating your entire day to it.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Be careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges.
2. Bake the Chocolate Cake:
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly sprung to the touch.
- While the cake is baking, lay a clean kitchen towel flat on your counter and lightly dust it with powdered sugar or cocoa powder.
- Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the shorter ends, tightly roll up the warm cake and the towel together. Let it cool completely in this rolled state. This helps prevent the cake from cracking when you frost and shape it later.
3. Make the Chocolate Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk (or cream), mixing on low speed until incorporated.
- Once all ingredients are added, increase the speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth.
- Stir in the vanilla extract and a pinch of salt. Adjust the consistency with a little more milk if too thick, or a little more powdered sugar if too thin.
4. Assemble and Decorate the Yule Log:
- Once the cake roll is completely cool, gently unroll it.
- If using jam, spread a thin, even layer of raspberry or apricot jam over the inside of the cake. This adds a delicious fruity note and helps seal the cake base.
- Spread about half of the chocolate buttercream frosting evenly over the surface of the cake.
- Carefully re-roll the cake, this time without the towel, starting from the same short end. Place the rolled cake seam-side down on your serving platter or a piece of parchment paper.
- Use the remaining chocolate buttercream to frost the outside of the yule log, creating a rough, bark-like texture with a spatula or offset knife.
- To create the classic yule log look, use the back of a fork or a small knife to gently score the frosting, mimicking tree bark.
- Decorate your Easy Chocolate Yule Log Cake as desired. You can arrange meringue mushrooms at the base, add fresh berries, or tuck in sprigs of rosemary to resemble pine needles. Finish with a light dusting of powdered sugar for a snowy effect.
Why You’ll Love This Easy Chocolate Yule Log Cake:
You’ll absolutely adore this Easy Chocolate Yule Log Cake for its intensely rich chocolate flavor and surprisingly simple preparation. Unlike more complex roulades that can lead to cracked cakes and frustrating moments, this recipe is designed for success, yielding a moist, tender sponge that rolls beautifully every time. The decadent chocolate buttercream ties everything together, creating a luxurious finish that rivals any bakery-bought version, all achieved with simple pantry staples.
Saving money on holiday baking is always a win, and making this stunning Yule Log at home is significantly more budget-friendly than purchasing one. You control the quality of ingredients, ensuring a delicious outcome that feels special without the hefty price tag. Plus, the creative freedom to decorate with classic meringue mushrooms, fresh berries, or a dusting of powdered sugar allows you to personalize your masterpiece, making it a truly unique centerpiece for your festive table. Gather your loved ones and bring this delightful Easy Chocolate Yule Log Cake to life this holiday season!
Storing and Reheating Tips:
Proper storage is key to enjoying your delicious Easy Chocolate Yule Log Cake for days to come.
- Refrigeration: Once decorated, cover the yule log loosely with plastic wrap or place it in an airtight cake carrier. Store in the refrigerator for up to 3-4 days. This is the best method to keep the frosting firm and the cake moist.
- Freezing: For longer storage, you can freeze the unfrosted cake. Once cooled and rolled (without filling or frosting), wrap it tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating. You can also freeze the fully assembled and decorated cake, though the frosting texture may slightly change upon thawing.
- Reheating: Generally, this cake is best served chilled or at room temperature. If it has been refrigerated for a while, take it out about 30 minutes before serving to allow it to come to a more pleasant temperature. There’s no need to reheat the cake itself.
Final Thoughts:
This Easy Chocolate Yule Log Cake is a testament to how simple ingredients and straightforward techniques can create truly magical holiday desserts. Don’t be intimidated; embrace the joy of baking a beautiful and delicious centerpiece that will impress your guests and delight your taste buds. Give this recipe a try and spread a little homemade cheer!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Easy Chocolate Yule Log Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Be careful not to overmix.1/2 cup milk
- Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly sprung to the touch.
- While the cake is baking, lay a clean kitchen towel flat on your counter and lightly dust it with powdered sugar or cocoa powder.
- Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the shorter ends, tightly roll up the warm cake and the towel together. Let it cool completely in this rolled state. This helps prevent the cake from cracking when you frost and shape it later.
- In a large bowl, beat the softened butter until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk (or cream), mixing on low speed until incorporated.3 cups powdered sugar, sifted, 1/2 cup unsweetened cocoa powder, sifted, 1/4 cup milk or heavy cream
- Once all ingredients are added, increase the speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and smooth.
- Stir in the vanilla extract and a pinch of salt. Adjust the consistency with a little more milk if too thick, or a little more powdered sugar if too thin.1 teaspoon vanilla extract, Pinch of salt
- Once the cake roll is completely cool, gently unroll it.
- If using jam, spread a thin, even layer of raspberry or apricot jam over the inside of the cake. This adds a delicious fruity note and helps seal the cake base.1/4 cup Raspberry Jam or Apricot Jam
- Spread about half of the chocolate buttercream frosting evenly over the surface of the cake.
- Carefully re-roll the cake, this time without the towel, starting from the same short end. Place the rolled cake seam-side down on your serving platter or a piece of parchment paper.
- Use the remaining chocolate buttercream to frost the outside of the yule log, creating a rough, bark-like texture with a spatula or offset knife.
- To create the classic yule log look, use the back of a fork or a small knife to gently score the frosting, mimicking tree bark.
- Decorate your Easy Chocolate Yule Log Cake as desired. You can arrange meringue mushrooms at the base, add fresh berries, or tuck in sprigs of rosemary to resemble pine needles. Finish with a light dusting of powdered sugar for a snowy effect.Optional Meringue mushrooms, fresh berries, rosemary sprigs, or powdered sugar for dusting