Show Subscription Form

Chocolate Yule Log Recipe
Chocolate Yule Log Recipe photo by Taste of Home

Chocolate Yule Log Recipe

Publisher Photo
For many years, this impressive rolled cake 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.
TOTAL TIME: Prep: 50 min. Bake: 10 min. + cooling
MAKES:14-16 servings
TOTAL TIME: Prep: 50 min. Bake: 10 min. + cooling
MAKES: 14-16 servings


  • 4 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 milk
  • 2 teaspoons vanilla extract

Nutritional Facts

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


  1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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 at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
  5. Meanwhile, for the filling, beat the cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll the cake; spread the filling to within 1 in. of edges. Roll up again.
  6. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect. Yield: 14-16 servings.
Originally published as Chocolate Yule Log in Country Woman Christmas Annual 2001, p41

Nutritional Facts

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

Reviews for Chocolate Yule Log

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 7, 2014

"I have tried to make this cake twice on the same day. Both times the batter without the egg whites were extremly hard to beat in the mixer. It looked like a big blob. After i added the beaten egg whites (which was really challenging to fold in since the cocoa batter was too stiff) It become managable. It could be my bad but I just don't understand why this was such a hard recipe to make?

For this reason I don't want to try it again. Sorry!"

Reviewed Jan. 3, 2014

"I always enjoy seeing it on the table at my family's annual Christmas Eve dinner, it's delicious!"

Reviewed Dec. 31, 2012

"My family loves this cake. It has become a New Year's tradition. It makes a beautiful presentation."

Reviewed Jan. 24, 2011

"I followed this recipe exactly as stated, but found the cake to be very dry. Will not make this one again."

Reviewed Dec. 30, 2010

"This is a wonderful and very impressive dessert. I did add more almond extract to the filling than the recipe called for. It is very light and visually appealing as I decorated it with a light dusting of powdered sugar and piped red poinsettias and leaves on top. Will make again for sure."

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT