Classic Chocolate Yule Log
Classic Chocolate Yule Log is the best holiday dessert you can make. It satisfies cravings for rich, moist chocolate treats. After making this many times, I know the secret to perfect texture. The melty chocolate glaze and cozy layers make it unforgettable. Try this recipe with our Coconut Curry Baked Cod for a complete holiday meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Coconut Curry Baked Cod and Sweet Chili Chicken Bowl with Coconut Lime Sauce.
Why This Classic Chocolate Yule Log Is Pure Comfort
- Rich chocolate flavor
- Perfect holiday treat
- Easy to make
- Impressive presentation
What You'll Need for Classic Chocolate Yule Log
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon almond extract
- 1/2 teaspoon espresso powder
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter
- 1/2 cup chocolate ganache
- Optional: powdered sugar
- Optional: chocolate shavings
- Optional: candied orange peel
- Optional: fresh berries
📝 Ingredient Notes
- flour: Use all-purpose flour for the best texture.
- cocoa powder: Use Dutch process cocoa for deep chocolate flavor.
- eggs: Bring eggs to room temperature for better mixing.
- milk: Use whole milk for a richer flavor.
🛒 Tools & Equipment I Recommend
- Baking Sheet — Ensures even heat distribution for perfect baking. → See on Amazon
- Mixing Bowls — Large bowls help in efficient mixing and measuring. → See on Amazon
How to Make Classic Chocolate Yule Log
- Prep the pan: Line a jelly roll pan with parchment paper and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add wet ingredients: In a separate bowl, mix milk, melted butter, eggs, vanilla, and almond extract.
- Combine and bake: Pour the wet ingredients into the dry and mix until just combined. Pour into the pan and bake at 350°F for 20-25 minutes.
- Cool and fill: Let the cake cool completely. Spread whipped cream and ganache over the top, then roll it tightly.
- Glaze and serve: Pour the chocolate glaze over the log and let it set before serving.
Cook's Tips for Perfect Classic Chocolate Yule Log
- Baking: Bake the cake in a preheated oven to ensure even rising.
- Common mistake and fix: If the cake is too dry, add a little more milk in the batter.
- Filling: Use room temperature cream for easier spreading.
- Storage: Store the yule log in the refrigerator for up to 3 days.
Storing & Reheating Classic Chocolate Yule Log
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make up to 2 days in advance and keep refrigerated.
Freezing Classic Chocolate Yule Log
Wrap tightly and freeze for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 10-15 minutes. Microwave: Microwave for 10-15 seconds for a quick warm-up.
Recipe Notes
- Chef tip: Use a cooling rack to prevent the cake from becoming soggy.
- Best substitution: Replace the almond extract with vanilla extract if desired.
- Make-ahead: Prepare the cake and fill it up to 2 days ahead.
- Scaling: Double the recipe for larger gatherings.
- Troubleshooting: If the cake cracks after rolling, it’s still tasty and can be served as is.
Want to level up this recipe?
Stand Mixer — Saves time and effort in mixing large batches of dough and batter. → Check price on Amazon
Classic Chocolate Yule Log
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Seasonings
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon almond extract
- 1/2 teaspoon espresso powder
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup unsalted butter
- 1/2 cup chocolate ganache
Optional Toppings
- powdered sugar
- chocolate shavings
- candied orange peel
- fresh berries
Instructions
- Prep the pan: Line a jelly roll pan with parchment paper and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add wet ingredients: In a separate bowl, mix milk, melted butter, eggs, vanilla, and almond extract.
- Combine and bake: Pour the wet ingredients into the dry and mix until just combined. Pour into the pan and bake at 350°F for 20-25 minutes.
- Cool and fill: Let the cake cool completely. Spread whipped cream and ganache over the top, then roll it tightly.
- Glaze and serve: Pour the chocolate glaze over the log and let it set before serving.
Notes
- Chef tip: Use a cooling rack to prevent the cake from becoming soggy.
- Best substitution: Replace the almond extract with vanilla extract if desired.
- Make-ahead: Prepare the cake and fill it up to 2 days ahead.
- Scaling: Double the recipe for larger gatherings.
- Troubleshooting: If the cake cracks after rolling, it’s still tasty and can be served as is.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Oven reheat: Reheat at 350°F for 10-15 minutes.
- Microwave reheat: Microwave for 10-15 seconds for a quick warm-up.
- Make ahead: Make up to 2 days in advance and keep refrigerated.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 12g
- Carbs: 38g
- Fiber: 2g
- Sugar: 22g
- Sodium: 250mg
- Cholesterol: 45mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Classic Chocolate Yule Log FAQs
Yes, you can make the yule log up to 2 days in advance. Store it in the refrigerator and reheat before serving.
The cake may be overbaked or the batter may be too dry. Add a little more milk to the batter if needed.
Yes, wrap the log tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Melt the chocolate and butter together, then mix in the powdered sugar and heavy cream. Let it cool slightly before pouring over the log.
You can use vanilla extract as a substitute if you don't have almond extract.
A Warm Final Note
I can’t wait for you to try Classic Chocolate Yule Log and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
