Holiday Yule Log

Try this spin on a holiday classic. Indulge your dinner guests with this chocolaty cake filled with creamy frosting and topped with sliced almonds. Pairs great with a glass of cold milk too.

Prep Time

20 mins

Cook Time

15 mins, 1 hr chilling time

Total Time

1 hr 35 min


  • 11- x 15-inch (28 x 38 cm) jelly roll pan
  • parchment paper
  • sifter
  • electric mixer
  • tea towel or cloth


Chocolate Cake

  • ½ cup (125 mL) all-purpose flour
  • ⅓ cup (75 mL) unsweetened cocoa powder
  • ¼ tsp (1 mL) salt
  • 1 tsp (5 mL) baking powder
  • 5 eggs, at room temperature, separated
  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) icing sugar

White Frosting

  • 6 oz (180 g) cream cheese, cold
  • 3 tbsp (45 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) icing sugar, sifted
  • 1 tsp (5 mL) vanilla

Chocolate Icing

  • 4 oz (125 g) semi-sweet chocolate, finely chopped
  • ½ cup (125 mL) whipping cream


  • 1 tbsp (15 mL) icing sugar
  • 1/3 cup (75 mL) natural sliced almonds


Chocolate Cake

  1. Preheat oven to 350˚F (180˚C). Line 11- x 15-inch (28 x 38 cm) jelly roll pan with parchment paper. Sift together flour, cocoa powder, salt and baking powder. Using electric mixer, beat egg yolks with 1/4 cup (60 mL) of the granulated sugar until thickened and pale yellow colour; set aside. In separate bowl, whip egg whites with remaining granulated sugar until soft peaks form.
  2. Fold one-quarter of whipped egg whites into yolk mixture; fold in remaining egg whites. Sprinkle flour mixture over top; fold in gently until combined. Spread evenly into prepared pan; smooth top. Bake for 12 to 15 minutes or until top springs back when lightly touched with finger.
  3. Meanwhile, sift icing sugar onto clean tea towel. Run thin knife around edges of cake to loosen from sides of pan; invert onto towel. Carefully peel off parchment paper. Starting at short side, roll up cake with towel into log shape. Place rolled cake, seam side down, on wire rack; let cool completely.

White Frosting

  1. Beat cream cheese with butter just until combined (do not overbeat). Add sugar in two additions, beating just until smooth (do not overmix). Stir in vanilla.

Chocolate Icing

  1. In double boiler, melt chocolate with cream, stirring occasionally; whisk until smooth. Let cool at room temperature until starting to thicken slightly but is still spreadable and not set.


  1. Unroll cake; spread evenly with White Frosting. Roll up cake without towel. Place on serving platter. (If icing is soft, refrigerate for 15 minutes.) Spread Chocolate Icing over top to resemble bark. Refrigerate for at least 1 hour. Run a fork along the icing to create “bark.” Garnish with sliced almonds.


Serve with fresh berries and a glass of cold milk if desired.