Mary Berry Chocolate Yule Log Recipe

Mary Berry Chocolate Yule Log is a classic festive dessert made with a soft chocolate sponge rolled around a rich chocolate buttercream filling. Light, moist, and beautifully decorated to resemble a log, this treat is perfect for Christmas gatherings, winter celebrations, and holiday dessert tables.

The sponge is delicate yet easy to work with, while the buttercream creates a smooth and indulgent center. This recipe takes under an hour to make and delivers impressive results, even for beginner bakers.

What Is Mary Berry’s Chocolate Yule Log?

Mary Berry’s Chocolate Yule Log is a light, soft chocolate sponge rolled around a smooth, creamy chocolate buttercream—perfect for bringing a festive touch to your Christmas table. It looks impressive, but it’s surprisingly simple to make, even if you’ve never baked a Swiss-roll-style cake before.

The sponge stays moist, the filling is rich and silky, and the final “log” decoration gives it that classic holiday feel. In under an hour, you can create a beautiful centerpiece dessert that your family and guests will absolutely love.

Other Popular Mary Berry Recipes

• Mary Berry Yorkshire Pudding Recipe for 4
• Mary Berry Lemon Yoghurt Cake
• Mary Berry Chocolate Yoghurt Cake
• Mary Berry Lemon and Blueberry Cake

Why This Recipe Is Worth Trying

• Soft, flexible sponge that rolls easily without cracking.
• Rich chocolate buttercream creates a beautiful, creamy filling.
• Perfect for holidays and special festive presentations.
• Quick baking time makes it beginner-friendly.
• Customizable decoration with icing sugar, holly, or chocolate shavings.

Essential Ingredients to Make Mary Berry Chocolate Yule Log

For the sponge:

• 4 large eggs
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder
• 1 teaspoon vanilla extract

For the filling & coating:

• 150g butter, softened
• 300g icing sugar
• 40g cocoa powder
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed)

Handy Kitchen Tools for Best Results

• Swiss roll tin (approx. 33×23 cm)
• Electric whisk
• Mixing bowls
• Parchment paper
• Cooling rack
• Offset spatula for spreading
• Sieve for icing sugar

Step-by-Step Guide to Making Mary Berry Chocolate Yule Log

• Prepare the tin: Line a Swiss roll tin with parchment and preheat the oven to 200°C (400°F).
• Whisk eggs and sugar: Beat eggs, sugar, and vanilla until pale, thick, and doubled in volume.
• Fold in dry ingredients: Sift flour and cocoa into the mixture and fold gently to maintain the airiness.
• Bake the sponge: Pour the batter into the tin, level the top, and bake for 8–10 minutes until springy to the touch.
• Roll while warm: Turn the hot sponge onto parchment, peel off the lining, and roll tightly with the parchment inside. Allow it to cool, rolled up.
• Prepare the buttercream: Beat butter, cocoa, icing sugar, vanilla, and milk into a smooth, fluffy frosting.
• Unroll and fill: Gently unroll the sponge, spread a layer of buttercream inside, and roll back up without squeezing out the filling.
• Coat the log: Cover the outside with the remaining buttercream and drag a fork through it to create a bark-like texture.
• Finish with decorations: Dust with icing sugar or add chocolate shavings for a snowy festive look.

What I Got Wrong (And How I Fixed It)

• Sponge cracked when rolling – rolling it warm solved the issue.
• Batter overmixed – caused a dense sponge; folding gently preserved the air.
• Buttercream too stiff – adding a splash of milk made it smoother.
• Sponge dried out – reducing bake time kept it moist and flexible.

Healthier Version of Mary Berry Chocolate Yule Log

• Replace butter with light butter in the filling.
• Use reduced-sugar icing sugar.
• Swap self-raising flour with wholemeal self-raising flour.
• Reduce the buttercream quantity by half for a lighter dessert.
• Add Greek yoghurt to some of the filling for creaminess with less fat.

Ingredient Substitutions for Mary Berry Chocolate Yule Log

• Use whipped cream instead of buttercream for a lighter filling.
• Swap cocoa powder with dark chocolate powder for a deeper flavor.
• Replace caster sugar with coconut sugar for a different sweetness profile.
• Add orange zest to the filling for a chocolate-orange twist.
• Use gluten-free self-raising flour to make the sponge gluten-free.

Pairing Ideas: What to Serve With Mary Berry Chocolate Yule Log

• Fresh raspberries – brighten the rich chocolate flavor.
• Vanilla ice cream – adds a cool contrast.
• Whipped cream – keeps the dessert light and airy.
• Hot chocolate – complements the festive theme.
• Mulled wine – warms the palate beautifully.
• Berry compote – adds fruity sharpness.

Expert Tips to Make a Perfect Mary Berry Chocolate Yule Log

• Whisk eggs thoroughly to trap enough air for a fluffy sponge.
• Do not overbake or the sponge becomes brittle.
• Roll while warm to set the shape without cracks.
• Sift cocoa powder for smooth mixing and even texture.
• Use soft butter for silky buttercream.
• Chill briefly after coating to help set the “bark” effect.
• Dust with icing sugar for a snowy festive finish.

Creative Ways to Customize Mary Berry Chocolate Yule Log

• Add cherry compote for a Black Forest twist.
• Fill with peppermint cream for a festive flavor.
• Use chocolate ganache instead of buttercream for a glossy finish.
• Mix in crushed hazelnuts for crunch inside the filling.
• Add caramel drizzle over the top for extra decadence.
• Make mini yule logs using smaller portions.

Storing Mary Berry Chocolate Yule Log the Right Way

• Wrap tightly in parchment to maintain moisture.
• Keep refrigerated for up to 3 days.
• Freeze unfilled sponge for up to 1 month.
• Store away from strong odors to preserve freshness.
• Let it reach room temperature before serving for the best texture.

How to Reheat Chocolate Yule Log (If Needed)

• Room temperature: Best eaten without reheating.
• Microwave (only if necessary): Heat slices for 5–7 seconds.
• Avoid oven reheating: It dries out the sponge.

Nutritional Breakdown (per serving)

• Calories: 320
• Carbs: 42g
• Protein: 5g
• Fat: 16g
• Fiber: 2g
• Sodium: varies by ingredients

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FAQs

Why does my chocolate Yule log crack when I roll it?

A Yule log cracks when the sponge cools before rolling or when it’s overbaked. Rolling the sponge while it’s still warm and flexible helps it shape without breaking. Keeping the baking time short also prevents the cake from drying out and cracking.

How do I make the Yule log easier to roll?

To make rolling easier, turn the warm sponge onto parchment paper, peel off the baking paper, and roll it up immediately with the parchment inside. Letting it cool in this rolled shape trains the sponge, so it unrolls and rerolls smoothly once filled.

Why is my chocolate buttercream too stiff for spreading?

Buttercream becomes stiff when the butter is too cold or there’s too much icing sugar. Allow the butter to soften at room temperature and add 1–2 tablespoons of milk to loosen the mixture. Mixing for an extra minute also helps achieve a smooth, spreadable texture.

How do I stop my Yule log from becoming dry?

A dry Yule log usually means the sponge was baked too long or stored uncovered. Baking only until the sponge springs back and wrapping it tightly while cooling helps lock in moisture. Adding a thin layer of simple syrup also keeps it soft.

Wrapping It Up

Mary Berry Chocolate Yule Log is a festive, indulgent, and wonderfully chocolatey dessert that brings holiday magic straight to your table. With its tender sponge, creamy filling, and decorative bark design, it’s a show-stopping centerpiece that’s surprisingly easy to prepare. Perfect for Christmas celebrations, winter gatherings, or sweet holiday gifts, this Yule Log delivers beautiful flavor and presentation every time.