Name: Chocolate Yule Log Cake with Mascarpone Filling Recipe
Prep time: PT-489384H3M47S
Cook time: 12 min
Total time: PT-489384H3M47S
Cuisine: French
Ingredients: 3/4 cup (98g) all-purpose flour; 1/3 cup (38g) Hershey’s Special Dark cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 4 large eggs, divided; 3/4 cup (155g) granulated sugar; 5 tbsp (72g) sour cream; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1 1/4 cups (300ml) heavy whipping cream, cold; 3/4 cups (86g) powdered sugar; 1 tsp vanilla extract; 1/8 tsp salt; 8 oz (226g) mascarpone cheese, softened but still chilled; 8 ounces semi sweet chocolate, finely chopped; 1 cup heavy whipping cream; Sugared cranberries, optional; Sugared rosemary, optional

If you’re searching for a show-stopping holiday dessert, you’ve got to try this Chocolate Yule Log Cake with Mascarpone Filling Recipe. I absolutely love how this classic Christmas treat combines a fluffy chocolate sponge cake rolled around a luxuriously creamy mascarpone filling, all wrapped up with a smooth whipped chocolate ganache. When I first tried making this, I was amazed at how approachable the recipe is — you don’t need fancy tools or complicated steps, just some care and a little patience, and you’ll have a dessert that makes your family and guests go wild!

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Why You’ll Love This Recipe

Light and airy sponge cake: The cake is wonderfully tender, thanks to whipped egg whites and careful folding—no dense yule log here!
Silky mascarpone filling: Creamy yet balanced, the mascarpone adds richness without weighing down the cake.
Simple but stunning decoration: The whipped chocolate ganache with a rustic bark texture and optional sugared cranberries elevates any holiday table.
Beginner friendly: I discovered some easy techniques for rolling and filling that make this recipe approachable even if you’re new to roulades.

A single slice of chocolate roll cake sits on a white plate, showing three distinct layers: a dark chocolate cake outer layer with a rough texture, a smooth white cream layer spiraled evenly inside, and a thicker chocolate frosting layer on the outside all around. The plate also has a silver fork resting on the right side and a green rosemary sprig placed on the left side. In the background, part of the whole chocolate roll cake is visible standing on a wooden board, decorated with red berries and green pine sprigs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Chocolate Yule Log Cake with Mascarpone Filling Recipe plays a special role—from the cocoa powder that brings deep chocolate flavor to the mascarpone that provides a luscious filling. I’ve found that using quality chocolate and fresh mascarpone really makes the difference!

All-purpose flour: Use fresh flour for a tender cake crumb without heaviness.
Hershey’s Special Dark cocoa powder: This gives a rich, almost bittersweet chocolate flavor that’s perfect for the seasoning of the cake.
Baking powder: Helps the cake rise just enough without collapsing during rolling.
Salt: Just a pinch to balance sweetness and strengthen flavors.
Large eggs, divided: Egg yolks add richness; egg whites whipped to stiff peaks give that airy structure needed for the sponge.
Granulated sugar: Sweetens the cake and helps with the texture when combined with eggs.
Sour cream: Adds moistness and a subtle tang that brightens the chocolate flavor.
Unsalted butter, melted: Ensures a smooth batter and tender crumb without extra salt.
Vanilla extract: A little vanilla goes a long way to enhance all the flavors.
Heavy whipping cream, cold: For both the mascarpone filling and the ganache—it whips beautifully when cold.
Powdered sugar: Blended into the filling for smooth sweetness without grit.
Mascarpone cheese, softened but still chilled: The star of the filling—creamy, tangy, and decadent.
Semi-sweet chocolate, finely chopped: Essential for the ganache that coats the cake.
Sugared cranberries and rosemary (optional): For that festive garnish that looks gorgeous and adds a pop of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season and my mood. This Chocolate Yule Log Cake with Mascarpone Filling Recipe is super versatile, so don’t hesitate to switch things up and tailor it to your tastes!

Fruit fillings: Sometimes I add a layer of raspberry jam or fresh berries under the mascarpone filling for a fruity tang that contrasts beautifully with the chocolate.
Dairy-free version: If you’re avoiding dairy, try coconut cream whipped with a vegan cream cheese alternative for the filling and use a dairy-free dark chocolate for ganache.
Spiced chocolate: Adding a pinch of cinnamon or cayenne to the cocoa powder brings a warming twist that my family really enjoys during the holidays.
Mini logs: For a festive party, I’ve made smaller individual yule logs using a cupcake pan lined with parchment—perfect for portion control and super cute!

How to Make Chocolate Yule Log Cake with Mascarpone Filling Recipe

Step 1: Prepare your baking pan and dry ingredients

Preheat your oven to 350°F and line a 17×12 inch jelly roll pan with parchment paper, making sure to leave the paper extending an inch above all sides—this lift-assist is key for later! Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This ensures even distribution and a smooth batter.

Step 2: Whisk together the egg yolks and sugar, then add wet ingredients

In a large bowl, beat the egg yolks and granulated sugar until smooth and combined—not necessarily fluffy, but well mixed. Then whisk in the sour cream, melted butter, and vanilla extract. Adding these wet ingredients now gives the batter a rich creaminess that balances the chocolate.

Step 3: Combine dry ingredients with wet, then fold in whipped egg whites

Gently whisk the dry ingredients into the wet mixture until just combined—don’t overmix! Next, in a separate bowl, beat the egg whites on high speed until stiff peaks form. This is a crucial step for that airy sponge texture. Carefully fold one-third of the egg whites into the batter to loosen it, then fold in the remainder gently until fully blended. Folding gently keeps in the air you worked so hard to whip up.

Step 4: Bake and expertly roll your cake

Pour your batter into the prepared pan and spread evenly. Bake for 10-12 minutes—watch the top; it should spring back gently when touched, and a toothpick inserted comes out clean. Right when it’s done, lift the cake out using the parchment paper and place it on the counter.

While still hot, roll the cake up from the short end using the parchment paper. This step helps train the cake to roll without cracking later. Here’s what I discovered when I first tried this: unroll it gently after 5 minutes, then again at intervals (about 5 minutes, then 10 minutes, repeating 2-3 times). This back-and-forth “training” helps keep your roll elastic and prevents tearing. It takes about an hour to cool completely, depending on room temperature.

Step 5: Prepare the mascarpone filling and assemble

When the cake is cool, whip the cold heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form. Then add the chilled mascarpone cheese and continue whipping to stiff peaks—this happens quickly, so keep an eye! Unroll the cake carefully (help it along by gently sliding a spatula under any stubborn spots). Spread the mascarpone filling evenly and roll it back up tightly but gently, without the parchment. Wrap in plastic wrap and chill for at least an hour to let it firm up nicely.

Step 6: Make the whipped chocolate ganache and decorate

Chop the semi-sweet chocolate finely and place it in a medium bowl. Heat cream until just boiling, then pour it over the chocolate. Let sit a few minutes to melt, then whisk until smooth. Cool the ganache to room temperature or slightly cooler, then whip on high speed until it lightens in color and thickens to a spreadable consistency.

Cut a 3-inch diagonal piece from the log to create a “branch.” Attach it to the side of the larger cake with some ganache, then spread the rest of the ganache over the entire cake. Use a fork to create bark-like lines for texture, and sprinkle with sugared cranberries and rosemary if you like. Refrigerate until serving time.

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Pro Tips for Making Chocolate Yule Log Cake with Mascarpone Filling Recipe

Master the rollout: The trick to avoiding cracks is to roll and unroll your cake several times while it’s still warm to build elasticity.
Whip egg whites just right: Stiff peaks are key, but don’t overbeat or they’ll collapse—watch carefully and stop once peaks stand straight.
Chill filling and cake: Cold ingredients whip better and chilling the assembled cake helps it slice cleanly without squishing.
Whip ganache for spreadability: Lightly whipping the ganache makes it fluffy and easier to spread while giving a lovely texture.

How to Serve Chocolate Yule Log Cake with Mascarpone Filling Recipe

The image shows a chocolate roll cake shaped like a log with two pieces, placed on a natural wood round board. The cake has an outer layer of textured chocolate frosting that looks like tree bark, with lines running along its length. Inside the cake, there is a dark chocolate sponge rolled with white cream in a spiral pattern. The log cake is decorated with frosted red berries and green pine sprigs on top and around it. The whole scene is set on a white marbled surface with pine cones, red berries, and green leaves scattered around, creating a festive, wintery feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this cake with sugared cranberries and rosemary sprigs—not only do they give a festive, frosted look, but the tartness of the cranberries cuts through the richness. If you want a twist, a dusting of cocoa powder or some edible gold flakes works beautifully too!

Side Dishes

Since this cake is rich, I like pairing it with a simple, slightly tart fruit salad or a light glass of sparkling wine. Fresh berries on the side complement the mascarpone filling perfectly.

Creative Ways to Present

For Christmas parties, I’ve set the yule log on a wooden serving board, surrounded it with pinecones and cinnamon sticks for a rustic vibe. Sometimes I even pipe some whipped cream “snow” along the sides or carve little mushroom-shaped meringues for an authentic forest look—it’s always a showstopper!

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap and store it in the fridge. It keeps beautifully for up to 3 days without drying out or losing flavor. I always find it tastes even better after a day as the flavors meld.

Freezing

You can freeze the entire cake (wrapped well to avoid freezer burn) for up to a month. Just thaw it overnight in the refrigerator before serving—it holds up well without compromising texture or taste.

Reheating

This cake is best enjoyed cold or at room temperature, so I don’t recommend reheating. If your frosting firms too much from refrigeration, let the cake sit out 15–20 minutes before slicing and serving for the ganache to soften.

FAQs

Can I make this Chocolate Yule Log Cake with Mascarpone Filling Recipe ahead of time?

Absolutely! You can assemble the cake a day in advance. In fact, chilling the rolled cake overnight helps the flavors meld and makes slicing easier. Just keep it wrapped tightly in plastic wrap and refrigerated until ready to serve.
How do I prevent the cake from cracking when rolling?

The key is to roll the cake while it’s still warm right out of the oven and unwrap it carefully. Rolling and unrolling the cake a few times as it cools will help maintain elasticity. Also, be gentle when spreading the filling so you don’t add too much stress to the sponge.
Can I use cream cheese instead of mascarpone?

You can substitute cream cheese but mascarpone is softer and creamier, so the texture may be slightly different—less silky and a bit tangier. If using cream cheese, make sure it’s softened and consider adding a bit of heavy cream to lighten it up.
Do I have to use Hershey’s Special Dark cocoa powder?

While Hershey’s Special Dark gives a deep chocolate flavor, you can substitute with any unsweetened cocoa powder you have. Just know the intensity may vary, so adjust sugar to taste if necessary.
How do I make sugared cranberries for decoration?

It’s easier than you think! Toss fresh cranberries in simple syrup or lightly beaten egg white, then roll them in granulated sugar. Let them dry on parchment paper for a few hours, and you get a festive, sparkly garnish perfect for the yule log.

Final Thoughts

I can’t recommend this Chocolate Yule Log Cake with Mascarpone Filling Recipe enough for your holiday celebrations. It’s one of those recipes that looks so fancy but is really straightforward, and the end result is simply magical. Every time I bring this cake out, people ask for seconds—and I love that it makes the kitchen smell like comforting chocolate happiness. Give it a try this season, and I promise you’ll have a new favorite festive dessert to share with your loved ones!