This Mocha Yule Log is the ultimate holiday showstopper — a soft cocoa sponge cake rolled with a creamy mocha filling and finished with rich chocolate frosting that looks just like festive tree bark. Every bite blends smooth coffee notes with deep chocolate flavor, making this Mocha Yule Log a must-make dessert for Christmas gatherings, winter celebrations, and anyone who loves a beautiful, bakery-style holiday treat.
Why You’ll Love This Mocha Yule Log
This Mocha Yule Log is everything you want in a holiday showstopper — soft, airy, and filled with creamy mocha flavor in every swirl. The cocoa sponge stays incredibly tender, the coffee-infused filling adds the perfect richness, and the chocolate frosting brings it all together with a festive, bark-like finish. It looks bakery-perfect but is surprisingly simple to make at home. Whether you’re hosting a holiday party or bringing dessert to a family gathering, this Mocha Yule Log delivers unforgettable flavor, stunning presentation, and impressive results every time.
Prep: 65 minutes + chilling
Bake: 15 minutes + cooling
Servings: 12
If you want a dessert that wows on the holiday table, this Mocha Yule Log delivers every single time. The tender cocoa sponge cake, creamy mocha filling, and rich chocolate frosting create a bakery-perfect roll that tastes as magical as it looks. This Mocha Yule Log is a guaranteed showstopper for chocolate lovers and a holiday classic that always impresses.
Ingredients for the Mocha Yule Log Cake
- 5 large eggs, separated
- 1 cup sugar, divided
- ½ cup cake flour
- ¼ cup baking cocoa
- ¼ tsp salt
- ½ tsp cream of tartar
Mocha Filling
- 1½ tsp instant coffee granules
- 1 cup heavy whipping cream
- ½ cup confectioners’ sugar
Mocha Frosting
• ⅓ cup butter, softened
• 2 cups confectioners’ sugar
• ⅓ cup baking cocoa
• 1 Tbsp brewed coffee, cooled
• 1½ tsp vanilla extract
• 2–3 Tbsp 2% milk
How to Make a Mocha Yule Log
1. Prepare the Cake Batter
Place egg whites in a small bowl and let stand at room temperature for 30 minutes.
Preheat oven to 350°F. Line the bottom of a greased 15×10×1-inch pan with parchment; grease the parchment.
Sift the cake flour, cocoa, and salt together twice for the lightest possible sponge.
In a large bowl, beat the egg yolks until lightly thickened. Gradually add ½ cup sugar, beating on high until the mixture becomes thick and lemon-colored. Fold in the sifted dry ingredients.
2. Whip the Egg Whites
Add cream of tartar to the egg whites. With clean beaters, beat on medium until soft peaks form.
Gradually add the remaining sugar, 1 Tbsp at a time, beating on high until the sugar is dissolved and glossy soft peaks form.
Fold one-fourth of the whipped whites into the batter, then gently fold in the rest. Spread evenly into the prepared pan.
3. Bake and Roll the Mocha Yule Log
Bake 12–15 minutes, or until the cake springs back when touched.
Cool for 5 minutes. Invert onto a tea towel lightly dusted with cocoa. Peel off the parchment.
Roll the warm cake jelly-roll style from the short side and let it cool completely on a wire rack.
4. Make the Mocha Filling
Dissolve instant coffee granules in the heavy cream. Beat until it starts to thicken.
Add confectioners’ sugar and continue beating until stiff peaks form.
Unroll the cooled cake. Spread the mocha filling evenly, leaving a ½-inch border.
Re-roll the cake (without the towel), trim the ends, and place seam-side down on a platter. Chill until cold.
5. Frost the Mocha Yule Log
Beat all frosting ingredients until smooth and creamy.
Spread over the chilled cake.
Drag a fork across the frosting to create a realistic tree-bark texture.
Refrigerate until ready to serve.
Nutrition (per slice)
341 calories • 15g fat (8g saturated) • 130mg cholesterol
136mg sodium • 49g carbs • 4g protein
Storage & Reheating Tips
• Refrigeration:
Store the Mocha Yule Log tightly covered in the refrigerator for up to 3–4 days. The flavors actually deepen as it chills.
• Freezing:
Freeze the unfrosted or fully frosted Yule Log for up to 2 months. Wrap in plastic wrap + foil to prevent freezer burn. Thaw overnight in the fridge.
• Make-Ahead Tips:
– Bake the cake a day in advance and store it rolled (in the towel) to keep the shape.
– Prepare the mocha filling and frosting up to 24 hours ahead and refrigerate.
– Assemble and frost the Mocha Yule Log the day you plan to serve for the freshest flavor.
• Reheating:
A Yule Log should not be warmed, or it will melt the filling and frosting. Serve it chilled for the best texture and flavor.
Serve It With
This Mocha Yule Log pairs beautifully with a variety of festive sides and drinks to create a complete holiday dessert moment:
• Fresh Berries:
Add raspberries or strawberries for a bright, tangy contrast that cuts through the rich mocha flavor.
• Whipped Cream:
A dollop of lightly sweetened whipped cream adds extra fluffiness and balances the chocolate.
• Hot Coffee or Espresso:
The mocha notes shine even more when served with a bold cup of coffee or a smooth latte.
• Holiday Drinks:
Pair with hot cocoa, peppermint mocha, spiced chai, or even a creamy eggnog for a cozy seasonal vibe.
• Vanilla Ice Cream:
A scoop of vanilla or coffee ice cream makes every slice extra indulgent and turns it into a stunning plated dessert.
Nutrition & Benefits
While this Mocha Yule Log is a decadent holiday treat, it also has a few surprising benefits:
• Cocoa antioxidants:
The cocoa sponge and frosting contain natural flavonoids from cocoa powder, which may support heart health and boost mood.
• Coffee energizing notes:
The mocha filling includes instant coffee, providing a mild caffeine lift and enhancing overall flavor depth.
• Lighter sponge texture:
Because the cake is made with whipped egg whites instead of heavy batter, the texture stays light and airy compared to denser cakes.
• Portion-friendly dessert:
One log serves 12 slices, making it ideal for gatherings and built-in portion control without feeling restricted.
• Perfect make-ahead option:
This dessert sets beautifully in the fridge, making your holiday preparations easier and stress-free.
