Martha Stewart Yule Log Cake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart yule log cake is a chocolate sponge rolled around lightly sweetened whipped cream and coated in a glossy ganache. The cake stays soft and springy, the filling is airy, and the chocolate flavor is deep without being heavy. It’s a classic American holiday centerpiece, and this version is inspired by Martha Stewart’s polished entertaining style.

You’ll need 90 minutes from start to finish, and most of that is hands-off cooling and chilling time. The sponge is forgiving, the whipped cream takes minutes, and the ganache comes together on the stovetop with no special equipment. Make it for a holiday table, a weekend gathering, or a potluck where you want to bring something that looks far harder than it is.

Why This Martha Stewart Yule Log Cake Works

The sponge holds its shape because it gets whipped until it’s tripled in volume, then folded gently with the dry ingredients. That structure is what lets you roll it without cracking. A cake that’s mixed too long turns dense and breaks when rolled, so the folding stage matters more than any other step.

Rolling the warm cake in a sugared towel while it’s still hot trains it to bend without tearing. The cold whipped cream and slightly warm ganache give you contrasting textures in every bite, and the small amount of sugar in the ganache keeps it from tasting cloying against the cream.

What You’ll Love About It

It looks like a bakery showpiece but uses pantry basics. The whipped cream filling stays light, so the cake never feels heavy after a big meal. And the whole log can be made ahead in stages, which makes it manageable on a busy day.

Ingredients

Here’s what you need to make one 10-inch log that serves 10.

For the Cake

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) kosher salt
• 4 large eggs — room temperature, so they whip to full volume
• 3/4 cup (150g) granulated sugar
• 1 tsp (5ml) vanilla extract
• 2 tbsp (30ml) whole milk

For the Filling

• 1 1/2 cups (360ml) heavy cream — keep it cold right up until you beat it
• 1/4 cup (30g) powdered sugar
• 1 tsp (5ml) vanilla extract

For the Ganache

• 8 oz (227g) semisweet chocolate — finely chopped so it melts evenly
• 1 cup (240ml) heavy cream
• 2 tbsp (28g) unsalted butter — softened
• 1 tbsp (12g) granulated sugar

Equipment

• Rimmed baking sheet — 10×15-inch (25x38cm)
• Parchment paper — with a 1-inch overhang on the short sides
• Electric mixer — hand or stand, with a large bowl
• Rubber spatula — for folding the batter
• Offset spatula — for spreading batter and ganache
• Clean kitchen towel — for rolling the warm cake
• Small saucepan — for heating the ganache cream

How to Make Martha Stewart Yule Log Cake

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (175°C). Line a 10×15-inch (25x38cm) rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short sides, and lightly grease the paper. The overhang gives you handles for lifting and inverting the cake later.

Step 2: Whip the Eggs and Sugar

Whisk the flour, cocoa powder, baking powder, and salt in a small bowl until no streaks of cocoa remain, then set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes. The mixture should fall in a slow ribbon from the beaters; if it looks thin, keep beating.

Step 3: Fold in the Dry Ingredients

Beat in the vanilla and milk on low speed. Sift the dry ingredients over the egg mixture in two additions and fold gently with a rubber spatula just until combined. Stop as soon as no dry streaks remain — overmixing deflates the batter and gives you a flat, tough cake.

Step 4: Bake the Sponge

Spread the batter evenly into the prepared pan with an offset spatula, smoothing it to the corners. Bake until the cake springs back when lightly pressed in the center and a toothpick inserted comes out clean, 12 to 15 minutes. Pull it from the oven the moment it tests done so it stays moist enough to roll.

Step 5: Roll the Warm Cake

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges, then invert it onto the sugared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short side, then let it cool completely in the towel, seam side down, about 30 minutes.

Step 6: Whip the Filling

Chill a large bowl and the beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form, 1 to 2 minutes; do not overbeat or the cream will turn grainy.

Step 7: Fill and Re-Roll the Cake

Gently unroll the cooled cake and remove the towel. Spread the whipped cream evenly over the cake, leaving a 1/2-inch border on all sides. Re-roll the cake from the same short side, without the towel, and place it seam side down on a serving platter. Refrigerate while you make the ganache.

Step 8: Make the Ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream, butter, and granulated sugar in a small saucepan over medium heat until it just begins to simmer around the edges, about 3 minutes; do not let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently with a spatula until smooth and glossy.

Step 9: Cool the Ganache to Spreading Stage

Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable frosting consistency, 15 to 20 minutes. If it becomes too stiff, set the bowl over a pan of barely simmering water and stir briefly to loosen.

Step 10: Glaze and Finish the Log

Spread the ganache over the top and sides of the chilled cake, using a small offset spatula to swirl the surface and create a bark-like texture. If desired, drag the tines of a fork along the log to make wood-grain lines. Refrigerate until the ganache is set, at least 30 minutes, before slicing with a serrated knife.

What to Serve With It

• Hot coffee — a plain cup balances the chocolate and cream.
• Fresh berries — raspberries or sliced strawberries add a tart contrast.
• Vanilla ice cream — a small scoop melts into the sponge nicely.
• Whipped cream — an extra dollop on the side never hurts.

Tips for the Best Results

• Sugar the towel well — a heavy dusting stops the cake from sticking.
• Roll while warm — the cake bends easily in the first few minutes out of the oven.
• Chill the bowl — cold cream whips faster and holds its peaks longer.
• Chop chocolate fine — small pieces melt smoothly into the hot cream.
• Use a serrated knife — a gentle sawing motion keeps the swirls intact.
• Wipe between slices — a clean blade gives neater portions.

Easy Variations

Swap the vanilla in the filling for 1/2 teaspoon of peppermint extract for a cool, holiday flavor. For a mocha finish, stir 1 teaspoon of instant espresso powder into the hot cream before pouring it over the chocolate. A pinch of flaky salt scattered over the set ganache adds a nice savory edge.

Storing and Reheating

• Fridge storage — cover and refrigerate for up to 3 days.
• Freezer option — wrap the unglazed rolled cake tightly and freeze up to 2 months.
• Make ahead — bake and roll in the towel up to 1 day ahead.
• Serving cold — serve chilled, or let it stand 15 minutes before slicing.

Nutrition (per serving)

These values are estimates per serving, based on 10 servings.

FAQs

Can I make this Martha Stewart yule log cake recipe ahead of time?

Yes, and it’s easier that way. Bake and roll the cake in its towel up to a day ahead, and make the ganache up to 2 days ahead, rewarming it gently before spreading.

What can I use instead of semisweet chocolate?

Bittersweet chocolate works well and gives a slightly less sweet ganache. Dark chocolate chips are fine in a pinch, but chop them smaller so they melt evenly.

How do I know the sponge is fully baked?

Press the center lightly — it should spring right back. A toothpick inserted in the middle should come out clean, with no wet batter clinging to it.

Where did yule log cake come from?

The dessert traces back to European winter solstice traditions, where a decorated log-shaped cake stood in for the burning of a real yule log. French bakers popularized the rolled version, and it later became a favorite American holiday cake.

Martha Stewart-Inspired Yule Log Cake

Print Recipe

A tender chocolate sponge rolled around a cloud of whipped cream and finished with a silky chocolate ganache, this yule log cake is inspired by Martha Stewart’s classic American entertaining style. The cake is light and airy, the filling is barely sweet, and the ganache sets to a glossy finish that looks impressive but comes together with everyday ingredients.

• Author: Anabelle McLean
• Prep Time: 45
• Cook Time: 45
• Total Time: 90
• Yield: 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1 tsp (4g) baking powder
• 1/4 tsp (1g) kosher salt
• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 tsp (5ml) vanilla extract
• 2 tbsp (30ml) whole milk

For the Filling

• 1 1/2 cups (360ml) heavy cream, cold
• 1/4 cup (30g) powdered sugar
• 1 tsp (5ml) vanilla extract

For the Ganache

• 8 oz (227g) semisweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tbsp (28g) unsalted butter, softened
• 1 tbsp (12g) granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch (25x38cm) rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short sides, and lightly grease the paper.
2. Whisk the flour, cocoa powder, baking powder, and salt in a small bowl until no streaks of cocoa remain; set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes. The mixture should fall in a slow ribbon from the beaters; if it looks thin, keep beating.
3. Beat in the vanilla and milk on low speed. Sift the dry ingredients over the egg mixture in two additions and fold gently with a rubber spatula just until combined; stop as soon as no dry streaks remain, because overmixing deflates the batter.
4. Spread the batter evenly into the prepared pan with an offset spatula, smoothing it to the corners. Bake until the cake springs back when lightly pressed in the center and a toothpick inserted comes out clean, 12 to 15 minutes.
5. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges, then invert it onto the sugared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short side. Let it cool completely in the towel, seam side down, about 30 minutes.
6. Make the filling: chill a large bowl and the beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form, 1 to 2 minutes; do not overbeat or the cream will turn grainy.
7. Gently unroll the cooled cake and remove the towel. Spread the whipped cream evenly over the cake, leaving a 1/2-inch border on all sides. Re-roll the cake from the same short side, without the towel, and place it seam side down on a serving platter. Refrigerate while you make the ganache.
8. Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream, butter, and granulated sugar in a small saucepan over medium heat until it just begins to simmer around the edges, about 3 minutes; do not let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently with a spatula until smooth and glossy.
9. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable frosting consistency, 15 to 20 minutes. If it becomes too stiff, set the bowl over a pan of barely simmering water and stir briefly to loosen.
10. Spread the ganache over the top and sides of the chilled cake, using a small offset spatula to swirl the surface and create a bark-like texture. If desired, drag the tines of a fork along the log to make wood-grain lines. Refrigerate until the ganache is set, at least 30 minutes, before slicing with a serrated knife.

Notes

Store the cake covered in the refrigerator for up to 3 days. To freeze, wrap the unglazed rolled cake tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator before glazing. The cake can be baked and rolled in the towel up to 1 day ahead; keep it wrapped at room temperature. The ganache can be made up to 2 days ahead and refrigerated; rewarm gently over a pan of simmering water before spreading. Serve chilled or let it stand at room temperature for 15 minutes before slicing.

Nutrition

• Calories: 465
• Sugar: 28g
• Sodium: 105mg
• Saturated Fat: 20g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 155mg

Keywords: yule log cake, chocolate roll cake, buche de noel, Martha Stewart inspired, chocolate sponge cake, whipped cream filling, chocolate ganache, Christmas dessert, holiday cake, rolled cake