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  1. Chocolate Yule Log Cake

Chocolate Yule Log Cake

02:40:00 14 servings, 1 piece each
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14 servings, 1 piece each

Celebrate the season with a homemade festive dessert that is sure to please. Our Chocolate Yule Log Cake is everything you want in a decadent dessert - it's full of chocolate flavour and it serves a crowd.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Melt white chocolate as directed on package; spread into 11x8-inch rectangle on parchment-covered baking sheet. Melt 1 oz. semi-sweet chocolate as directed on package. Drop in small spoonfuls over white chocolate; swirl gently with knife. Refrigerate until ready to use.
  • Spray 15x10x1-inch pan with cooking spray. Line with parchment; spray with additional cooking spray. Combine flour, baking powder and 1/4 cup cocoa powder. Beat egg whites in medium bowl with hand-held mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating constantly until stiff peaks form.
  • Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon coloured. Blend in vanilla. Add flour mixture; mix well. (Mixture will be thick.) Add 1/3 of the beaten egg whites; stir gently just until blended. Gently stir in remaining egg whites. Spread onto bottom of prepared pan.
  • Bake 8 to 10 min. or until top of cake springs back when touched in centre. Carefully run knife around edges to loosen cake. Sprinkle clean kitchen towel evenly with 2 Tbsp. of the remaining cocoa powder. (For best results, do not use a terrycloth towel.) Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, melt remaining semi-sweet chocolate; cool slightly.
  • Mix cream cheese and icing sugar in medium bowl until blended. Add melted chocolate; mix well. Stir in 3 Tbsp. coffee. Gently stir in Cool Whip. Unroll cake; remove towel. Brush cake with remaining coffee. Reserve 1 cup cream cheese mixture for later use; spread remaining cream cheese mixture onto cake. Reroll cake.
  • Place filled cake, seam side down, on platter. Cut 2-inch-thick diagonal slice off one end of cake roll; place on top of cake as shown in photo, securing to cake roll with some of the reserved cream cheese mixture. Frost cake with remaining cream cheese mixture, leaving cut cake slice unfrosted as shown in photo. Cut white chocolate sheet into 3x1-1/2-inch pieces. Insert into cream cheese frosting on cake as shown in photo. Use kitchen shears to trim marshmallows to resemble mushrooms as pictured; sprinkle with remaining cocoa powder. Use to garnish cake.

Size Wise

Set aside family time to reconnect and enjoy both good food and good company during the holidays while being mindful of food portion size.

How to Beat the Eggs

Because only 4 egg yolks are used, some stand mixer bowls are too large to allow the eggs to be beaten properly. Therefore, a hand-held electric mixer is recommended when preparing this recipe.

How to Store

Cakes frosted with cream cheese icing must be stored in the refrigerator.


  • 14 servings, 1 piece each

Nutritional Information

Serving Size 14 servings, 1 piece each
Calories 240
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 70mg
Sodium 95mg
Carbohydrate 30g
Dietary fibre 1g
Sugars 23g
Protein 5g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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