There’s just something magical about the whimsy and tradition wrapped up in a Chocolate Yule Log Cake with Cranberries Recipe. The rich chocolate and bright cranberries come together like a winter hug — perfect for celebrations or cozy evenings by the fire.

This image shows a chocolate log cake with a swirl of white cream inside. The cake is covered with a textured layer of dark chocolate frosting that looks like bark, with detailed grooves and lines for a wood effect. On top of the cake are small mushroom-shaped decorations that have white stems and light brown caps with a dusting of cocoa powder. Around the mushrooms are small red berries covered with sugar, along with green rosemary sprigs for decoration. The cake sits on a white marbled surface, and the full scene looks warm and festive. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Yule Log Cake with Cranberries Recipe
Top Tip
How to Serve Chocolate Yule Log Cake with Cranberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Yule Log Cake with Cranberries Recipe

Why You'll Love This Recipe

I’ve made this Chocolate Yule Log Cake with Cranberries Recipe more times than I can count, and it never fails to impress guests and family alike. The balance of moist chocolate sponge, creamy filling, and tart cranberries is such a festive treat that’s surprisingly approachable to bake.

Classic Elegance: This recipe turns an everyday chocolate cake into a stunning holiday centerpiece filled with festive flavor.
Fruit Meets Chocolate: Sugared cranberries add a fresh pop and beautiful color contrast against the rich dark ganache.
Light But Decadent: The whipped cream filling keeps things light and airy, balancing the dense cocoa sponge.
Fun Finishing Touches: Meringue mushrooms and rosemary sprigs bring whimsical, rustic charm for a crowd-pleasing presentation.

A chocolate roll cake with a thick swirl of white cream inside shows a rich dark brown moist cake layer rolled tightly around the creamy center. The outside is covered with textured chocolate frosting that looks like tree bark, with lines and patterns creating a rough surface. On top and around the roll are small white mushroom-shaped decorations with light brown dusting, and red berries covered in frost, along with green rosemary sprigs adding a fresh look. The cake sits on a white plate with a faint brown rim, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element of the Chocolate Yule Log Cake with Cranberries Recipe plays a role in creating that perfect holiday bite. From the airy sponge cake to the luscious ganache and tart-sweet cranberries, these ingredients are thoughtfully chosen to complement one another beautifully. Here’s what to look for when shopping, along with some handy tips.

Flat lay of four large whole uncracked brown eggs, two small mounds of granulated sugar, one small mound of powdered sugar, a small bunch of fresh green rosemary sprigs, a handful of bright red fresh cranberries, a small heap of natural unsweetened cocoa powder, a small pile of all-purpose flour, a small pile of finely chopped dark chocolate, two small white ceramic bowls each filled with heavy cream, one small white ceramic bowl holding vanilla extract, two large fresh egg whites in a simple white ceramic bowl, a small white ceramic bowl with cream of tartar, a small white ceramic bowl with dark chocolate melting wafers, and a small white ceramic bowl with water—all ingredients fresh and natural, perfectly arranged with balanced proportions and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh, large eggs really help the sponge rise and become tender. I always separate mine carefully to avoid any yolk in the whites for better volume.
Granulated Sugar: Use fine sugar for the sponge and syrup to ensure smooth dissolving and perfect texture.
Vanilla Extract: Opt for pure vanilla extract—it adds warmth and depth that just can’t be beat.
All-Purpose Flour: Sift it well with cocoa powder so there are no lumps, keeping the cake light and even.
Cocoa Powder: Natural unsweetened cocoa brings authentic chocolate flavor; avoid Dutch-processed for this recipe.
Salt: Just a pinch enhances all the flavors, balancing sweetness beautifully.
Heavy Cream: Full-fat heavy cream whips up fluffy for both the filling and the ganache—don’t swap for lighter cream or the texture will suffer.
Dark Chocolate: Choose good-quality chocolate with around 60-70% cocoa for that rich, silky ganache.
Egg Whites & Cream of Tartar: Vital for creating stable, glossy meringue mushrooms that hold their shape.
Fresh Cranberries: Look for firm, bright berries—these bring vibrant flavor and festive color.
Fresh Rosemary: Aromatic sprigs add a lovely piney note and look gorgeous with the sugared cranberries.
Powdered Sugar: Essential for dusting and sweetening the whipped cream filling gently.

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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.

Make It Your Way

One of the best parts about the Chocolate Yule Log Cake with Cranberries Recipe is how easy it is to tailor. I love switching up the types of berries or even trying a different frosting. Don’t be afraid to make it your own; this recipe welcomes your style.

Variation: I once swapped fresh cranberries for a mix of raspberries and pomegranate seeds and loved the burst of sweetness and tartness—it’s a fresh twist that pairs amazingly with the dark chocolate.
Dietary Options: If you’re dairy-free, coconut cream whipped with a bit of vanilla can mimic the filling nicely.
Decor Twist: For a simpler version, skip the meringue mushrooms and just dust the ganache with powdered sugar for a "snowy" look.

Step-by-Step: How I Make Chocolate Yule Log Cake with Cranberries Recipe

Step 1: Prepare Sugared Cranberries and Rosemary

This is the magic touch that gives our Yule log that festive sparkle. Start by gently heating sugar and water until dissolved, then toss fresh cranberries and rosemary sprigs in the syrup. Let them soak a bit before coating in sugar and drying—this step takes at least two hours, so plan ahead. I love how the sugar crystals also give a delightful crunch against the soft ganache.

Step 2: Make Meringue Mushrooms (Optional but Adorable!)

For that rustic woodland feel, meringue mushrooms are a fun project. Whip your egg whites with cream of tartar, gradually add sugar until glossy peaks form, and pipe tiny caps and stems onto parchment paper. Bake low and slow at 225°F for about 90 minutes until dry and crisp. Dust with cocoa powder, then attach caps to stems using melted chocolate. It’s a bit of a labor of love, but these little decorations steal the show every time for me.

Step 3: Bake the Chocolate Sponge Cake

Now the cake itself! Beat the egg yolks with sugar until pale and fluffy, then fold in sifted flour, cocoa powder, and salt carefully. Whip egg whites to stiff peaks with the remaining sugar, then gently fold those in — this keeps your cake light and springy. Spread evenly in a lined jelly roll pan and bake at 350°F for about 10-12 minutes until it springs back when touched. The cake will be soft, so handle with care.

Step 4: Roll the Cake While Warm

Dust a clean kitchen towel with powdered sugar and gently flip your warm cake onto it, peeling off the parchment. Then, starting from the short side, roll it up tightly inside the towel and let it cool completely. This step prevents cracks later when you add the filling. Trust me, if you rush this, you can end up with a broken log — so be patient!

Step 5: Prepare the Cream Filling and Ganache

Whip heavy cream with powdered sugar and vanilla until stiff peaks form for the filling. For the ganache, gently heat cream until steaming and pour over chopped dark chocolate. Let it sit a moment, then stir until silky and smooth. Allow it to cool just a bit to thicken — it should be pourable but not runny, perfect for spreading later.

Step 6: Assemble Your Yule Log

Unroll your cooled cake and spread the whipped cream filling evenly. Roll it back up tightly without the towel this time. To create a natural log look, slice the roll in half, then cut one half diagonally and lean those pieces against the main roll like a branch. Place seam side down on a serving plate.

Step 7: Add Ganache “Bark” and Decorate

Spread the ganache over the whole cake, using a fork to create bark-like texture. This is where your Yule log really comes to life! Arrange your meringue mushrooms, sugared cranberries, and rosemary sprigs artistically around the cake. A light dusting of powdered sugar gives that fresh snowfall effect. Chill for 1-2 hours for gorgeous slices and easy serving.

Top Tip

I’ve learned a few things through making this chocolate yule log over the years — that gentle folding of egg whites, timing the rolling while cake’s warm, and letting ganache set just right are what really turn a good recipe into a showstopper.

Egg Whites Folding: Fold in thirds with a light hand to keep your batter airy yet even — that’s key to a soft sponge.
Rolling Timing: Roll the cake while warm but not hot, immediately out of the oven, to prevent cracking later on.
Ganache Consistency: Let the ganache cool and thicken just enough to spread easily without dripping or pulling your bark texture apart.
Decoration Placement: Arrange mushrooms and cranberries last, right before serving, so they stay crisp and fresh looking.

How to Serve Chocolate Yule Log Cake with Cranberries Recipe

Garnishes

I love using sugared rosemary and cranberries because they add a festive sparkle and a fresh crispness that cuts through the rich chocolate. The meringue mushrooms aren’t just adorable — they add a charming texture contrast that always wows guests. If you’re short on time, a simple dusting of powdered sugar is lovely too.

Side Dishes

This chocolate yule log pairs beautifully with spiced mulled wine or a scoop of vanilla bean ice cream for warmth and comfort. A light mixed greens salad with a citrus vinaigrette is a great palate cleanser if serving it after a heavy holiday meal.

Creative Ways to Present

For a holiday party, I’ve arranged mini Yule logs on a wooden board with pine cones, cinnamon sticks, and holly for a rustic winter woodland theme. Wrapping a festive ribbon around the platter and adding little name tags makes it feel extra special, especially when gifting slices to friends!

Make Ahead and Storage

Storing Leftovers

Store your leftover yule log tightly wrapped in plastic wrap or in an airtight container in the fridge. I’ve found it keeps beautifully for up to 3 days without drying out, and the flavors even deepen a bit overnight.

Freezing

You can freeze the entire cake wrapped well in plastic and foil for up to a month. When ready to serve, thaw in the fridge overnight and freshen it up with a quick dusting of powdered sugar or some fresh cranberries.

Reheating

The yule log is served cold or at room temperature, so no reheating needed. Just take it out of the fridge about 30 minutes before serving so it’s soft and luscious.

Frequently Asked Questions:

Can I make the Chocolate Yule Log Cake with Cranberries Recipe ahead of time?

Absolutely! The cake can be made a day or two in advance and stored in the refrigerator. In fact, it often tastes better once the flavors have melded for a bit. Just be sure to wrap it well to prevent it from drying out.

What if I don’t have time to make meringue mushrooms?

No worries! The meringue mushrooms are decorative and optional. You can still create a beautiful and delicious yule log by garnishing with sugared cranberries and rosemary or just a dusting of powdered sugar to mimic snow.

Can I substitute the heavy cream in the filling and ganache?

Heavy cream is really essential for the structure and richness here, but if you need a dairy-free option, coconut cream whipped with a bit of vanilla extract works as a decent substitute, though flavor and texture will be slightly different.

How do I prevent the cake from cracking when rolling?

The key is rolling the cake while it’s still warm and flexible, right out of the oven, in a powdered sugar-dusted towel. This helps the cake “memorize” the rolled shape, so it won’t crack later when you fill and re-roll it. Don’t rush this step!

Final Thoughts

This Chocolate Yule Log Cake with Cranberries Recipe has become a holiday tradition for me that I look forward to every year. It’s a beautiful blend of flavors and textures, plus the joy of creating those charming mushroom decorations makes it feel even more special. I can’t wait for you to try it out and bring a little sweet magic to your celebrations!