Cocoa sponge gets rolled around a soft mascarpone chocolate cream in this Christmas Chocolate Yule Log Cake, then finished with chocolate buttercream swirls. Each slice has a tender, cocoa-rich layer and a cool, creamy center.
Yield: 12 servings | Prep: 30 min | Bake: 15 min | Total: 2 hr 30 min, including chilling
Christmas Chocolate Yule Log Cake Ingredients
For the sponge
- 1 cup all-purpose flour — Gives the sponge enough structure to roll without cracking. Spoon it into the cup and level it off rather than scooping from the bag.
- 1/2 cup unsweetened cocoa powder — The main chocolate flavor in the sponge. I like to use unsweetened cocoa here for a deep, slightly tangy flavor.
- 1 tsp baking powder — Gives the sponge a little lift so it stays tender after rolling.
- 1/4 tsp salt — Sharpens the chocolate flavor.
- 4 large eggs — Whisked into a foam that makes the sponge light and flexible.
- 3/4 cup granulated sugar — Sweetens the sponge and helps the eggs hold their volume.
- 1/4 cup milk — Loosens the batter so it spreads evenly in the pan.
- 2 tbsp vegetable oil — Keeps the sponge moist, which matters because it gets rolled.
- 1 tsp vanilla extract — Rounds out the chocolate flavor in the sponge.
For the mascarpone chocolate cream
- 1 1/2 cups heavy cream — The base of the filling, beaten with the mascarpone for a light, spreadable texture.
- 1/3 cup powdered sugar — Sweetens the cream without making it grainy.
- 8 oz mascarpone cheese — Adds richness and body so the filling holds its shape inside the roll.
- 1/4 cup cocoa powder — Gives the filling its chocolate flavor. If the cocoa has clumps, push it through a sieve before it goes into the batter.
For the chocolate layer and buttercream
- 1 cup semi-sweet chocolate — Melted and spread as a thin layer over the cooled sponge. Chop it finely so it melts evenly.
- 1/2 cup unsalted butter — Softened and beaten into the buttercream so it spreads smoothly.
- 2 cups powdered sugar — Builds the body of the buttercream.
- 2 tbsp cocoa powder — Deepens the color and flavor of the buttercream.
- 2 tbsp milk — Thins the buttercream to a spreadable texture.
For decorating
- Rosemary sprigs, as needed — Fresh garnish. Pick small, tender sprigs.
- Fresh cranberries, as needed — Add bright red color and a tart bite.
- Powdered sugar, as needed — Dusted over the finished log for a snowy look.
How To Make This Christmas Chocolate Yule Log Cake Recipe
- Whisk the eggs and sugar. Beat 4 large eggs and 3/4 cup granulated sugar with a hand mixer until thick, pale, and roughly doubled, about 4 to 5 minutes. The batter should fall from the beaters in a thick ribbon. That foam is what keeps the sponge light.
Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt. Fold the dry mixture into the eggs with a spatula, then fold in 1/4 cup milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract until just combined. Overmixing deflates the foam and can make the sponge crack when rolled.
- Bake the sponge. Line a jelly roll pan with parchment and pour in the batter, spreading it evenly to the corners. Bake at 350°F (180°C) until the top springs back when lightly touched, about 12 to 15 minutes.
Dust a clean towel generously with cocoa powder. Turn the sponge out onto the towel, peel off the parchment, and roll it up with the towel from the short end while it is still slightly warm. Let it cool fully in this rolled shape. Rolling it warm helps it keep its shape without cracking.
While the sponge cools, make the cream. In a bowl, beat 8 oz mascarpone cheese, 1 1/2 cups heavy cream, 1/3 cup powdered sugar, and 1/4 cup cocoa powder until light and spreadable, about 2 to 3 minutes. Stop once it holds soft peaks. Over-beating makes it grainy and can cause it to separate.
- Add the chocolate layer and roll the log. Melt the 1 cup semi-sweet chocolate in a heatproof bowl set over barely simmering water, stirring until smooth, then let it cool slightly.
Unroll the cooled sponge, spread a thin layer of the melted chocolate over it, then spread the mascarpone cream over that. Roll the sponge again, tightly, using the parchment to lift and guide it. Wrap the log in parchment and chill until firm, at least 1 hour, so it holds its shape when frosted.
- Make the chocolate buttercream. Beat 1/2 cup unsalted butter until creamy and smooth, about 1 minute. Add 2 cups powdered sugar and 2 tbsp cocoa powder, mixing on low until combined. Add 2 tbsp milk a little at a time, beating until smooth and spreadable. If it feels stiff, add a teaspoon more milk.
Set the chilled log on a serving board and spread the buttercream over the outside. Use a fork or offset spatula to drag lines along the length to create bark-like swirls. Press rosemary sprigs and fresh cranberries onto the log for color.
Just before serving, dust the log with powdered sugar. Slice with a sharp, thin knife dipped in hot water and wiped dry between cuts so the frosting and filling stay clean.
Substitutions And Additions
Mascarpone cheese
Full-fat cream cheese beaten with a splash of heavy cream can stand in for mascarpone. The filling will be tangier and slightly firmer, so chill the log well before slicing.
Semi-sweet chocolate
Bittersweet chocolate can replace it for a darker, less sweet layer. Use the same amount.
Fresh cranberries
I’d skip them if they’re hard to find. The rosemary and powdered sugar still finish the log.
Vegetable oil
Melted unsalted butter can replace the 2 tbsp vegetable oil in the sponge for a richer flavor. The sponge will be slightly less moist after a day, so eat it within a couple of days.
How To Serve And Store
Serve the log cold or at cool room temperature, sliced into thick rounds. Keep it covered in the refrigerator, because the mascarpone filling is perishable.
In The Fridge
Store the covered log in the refrigerator for up to 3 days. Add the rosemary, cranberries, and powdered sugar just before serving.
In The Freezer
Freezing is not recommended, because the whipped mascarpone cream can separate and the frosting can weep when thawed.
Frequently Asked Questions
Can you make this ahead?
Yes. Bake and roll the sponge a day ahead and wrap it tightly. Keep the filled log chilled, and frost it on the day you plan to serve it.
Why did my sponge crack when I rolled it?
It was likely rolled too hot or not dusted with cocoa powder before rolling. Roll it while still slightly warm, using the towel as a guide.
How do I know when the buttercream is the right texture?
It should be smooth and spreadable and hold a soft swirl. If it is too stiff, add a little more milk, one teaspoon at a time.
More Recipes You’ll Love
- Mint Cheesecake Cups
- Gingerbread Christmas Cake Roll
- Chocolate Pine Cone Cookies
- Farmgirl’s Kitchen Christmas Cookies
Enjoy this Christmas Chocolate Yule Log Cake, and if you make it, tag us on Pinterest.
Follow Hailee Recipes on Pinterest
Christmas Chocolate Yule Log Cake
Ingredients
Method
- Whisk the eggs and sugar until thick and pale, about 4 to 5 minutes. Sift and fold in the flour, 1/2 cup cocoa powder, baking powder, and salt, then fold in the milk, vegetable oil, and vanilla extract until just combined.
- Bake the sponge in a parchment-lined jelly roll pan at 350°F (180°C) until the top springs back, about 12 to 15 minutes. Roll it on a cocoa-dusted towel and let it cool. Beat the mascarpone cheese, heavy cream, 1/3 cup powdered sugar, and 1/4 cup cocoa powder until light and creamy, about 2 to 3 minutes.
- Melt the semi-sweet chocolate and spread a thin layer over the unrolled sponge, then spread the mascarpone cream, roll tightly, and chill at least 1 hour until firm.
- Beat the unsalted butter until creamy, then add the 2 cups powdered sugar, 2 tbsp cocoa powder, and 2 tbsp milk until smooth. Frost the chilled log and swirl with a fork. Decorate with rosemary sprigs and fresh cranberries, dust with powdered sugar just before serving, and slice with a sharp knife dipped in hot water.
