The Mary Berry Yule Log Recipe is a classic Christmas dessert. It is a soft chocolate sponge rolled with creamy filling. It is simple, rich, and full of festive flavor.

If you love chocolate, this recipe is perfect for you. It looks fancy but is very easy to make. One bite will make you want it every holiday.

The Mary Berry Yule Log Recipe uses a light sponge and smooth buttercream. It creates a lovely swirl inside the roll. It is ideal for parties and family celebrations.

Ingredients for the Mary Berry Yule Log

For the Chocolate Sponge

• 4 large eggs 
• 100g (½ cup) caster sugar 
• 65g (½ cup) self-raising flour 
• 40g (¼ cup) cocoa powder 

For the Cream Filling

• 300ml (1¼ cups) heavy cream 
• 1 teaspoon vanilla extract (optional) 

For the Chocolate Ganache

• 300ml (1¼ cups) heavy cream 
• 300g (10.5 oz) dark chocolate, chopped into small pieces 

For Decorating

• Powdered sugar for dusting 
• Holly leaves or a festive cake decoration

How to Make the Mary Berry Yule Log

1. Prepare the Pan

Heat your oven to 400°F (200°C or 180°C fan). Lightly grease a 13×9-inch Swiss roll pan and line it with parchment paper, making sure it fits neatly into the corners.

2. Whip the Eggs

In a large mixing bowl, whisk the eggs and caster sugar with an electric mixer for about 8–10 minutes. The mixture should be thick, pale, and able to leave a ribbon trail when the whisk is lifted.

3. Fold in the Dry Ingredients

Sift the flour and cocoa powder together. Gently fold the dry ingredients into the egg mixture using a metal spoon or spatula. Avoid over-mixing; you want to keep as much air as possible for a light sponge.

4. Bake the Sponge

Pour the batter evenly into the prepared pan and smooth the surface. Bake for 8–10 minutes, or until the sponge is risen, soft, and springy to the touch.

5. Roll the Cake While Warm

Place a sheet of parchment on your counter and dust it generously with powdered sugar. Turn the hot sponge onto the sugared paper and peel off the baking parchment. Score a shallow line about 1 inch from the short end and roll the sponge tightly with the paper inside. Let it cool completely in this rolled shape.

6. Make the Ganache

Warm the heavy cream in a saucepan until hot but not boiling. Remove from heat, add the chopped chocolate, and stir until smooth. Allow it to cool until thick enough to spread—this may take 30–60 minutes.

7. Fill the Sponge

Whip the cream until it forms soft peaks. Carefully unroll the cooled sponge, spread the cream evenly across the surface, and roll it back up (without the paper this time).

8. Decorate

Slice a diagonal piece off one end and place it against the side of the log to mimic a branch. Cover the entire cake with ganache and use a fork to create bark-like lines. Lightly dust with powdered sugar.

Recipe Tips

Roll While the Sponge Is Still Warm

A warm sponge is flexible and won’t crack when rolled. If it cools too much, the texture becomes fragile.

Don’t Over-Bake

Even an extra minute or two can make the sponge dry and more likely to break. Watch it closely.

Let the Ganache Thicken

If the ganache is too warm, it will slide off the log instead of coating it smoothly.

Always Sift Cocoa Powder

Sifting prevents lumps and ensures an even, soft texture in the sponge.

What to Serve with Mary Berry’s Yule Log

This dessert pairs beautifully with beverages that balance its richness. Strong black coffee, a festive Irish coffee, or even a cold glass of milk works well. For a fresh contrast, add a few raspberries or sliced strawberries to the plate. Their tartness cuts through the sweetness of the ganache and cream.

How to Store Leftover Yule Log

Refrigerator

Store the cake loosely covered or in a large airtight container. It stays fresh for up to 3 days. The ganache will firm up in the fridge, so let it sit at room temperature for 10–15 minutes before serving.

Freezer

It’s best to freeze the sponge before it’s filled. Roll it warm, let it cool, wrap it in plastic, and freeze for up to 1 month. Thaw completely before filling. Avoid freezing the fully decorated cake, as the fresh cream and ganache don’t thaw well.

Nutrition Facts (Per Slice, 1/8 of Cake)

• Calories: 520 
• Total Fat: 38g 
• Saturated Fat: 23g 
• Cholesterol: 190mg 
• Sodium: 95mg 
• Carbohydrates: 38g 
• Fiber: 3g 
• Sugars: 28g 
• Protein: 7g

Frequently Asked Questions

Why did my sponge crack when rolling?

Cracking usually happens when the sponge cools too long before rolling or if it’s over-baked. Roll the sponge immediately while it’s still warm and flexible.

Can I prepare the cake ahead of time?

Yes. You can bake the sponge a day in advance and keep it rolled in parchment. Assembling the Yule Log the day of your event works well because the cream helps keep the sponge moist.

Can I use buttercream instead of whipped cream?

Absolutely. Buttercream is sweeter and more stable, especially if the dessert will sit out for a while. Fresh cream offers a lighter, more traditional filling.

Conclusion

A Yule Log may look like a complicated holiday dessert, but once you understand the rhythm—mix, bake, roll, fill, and decorate—it becomes surprisingly simple and deeply rewarding. This Mary Berry–style version creates a light sponge wrapped in rich chocolate and fresh cream, making it a nostalgic centerpiece for any Christmas table. Whether you’re baking for a family gathering or bringing a dessert to a holiday party, this Yule Log offers that cozy, homemade feel that never goes out of style.