There is something utterly magical about making the Easter Chocolate Log Cake Recipe—a deliciously moist chocolate sponge rolled up with fluffy whipped cream and coated in luscious chocolate frosting. This dessert not only dazzles with its rich cocoa flavor and velvety texture but also brings a festive charm perfect for spring celebrations. Whether you’re new to baking or a cake enthusiast, this recipe strikes the perfect balance between elegance and ease, making it an absolute must-try for your Easter table or any special occasion that calls for a stunning chocolate treat.
Ingredients You’ll Need
Each ingredient in this Easter Chocolate Log Cake Recipe is thoughtfully selected to create a harmonious blend of flavors and textures, from the airy cocoa sponge to the creamy filling and smooth frosting. The simplicity of these ingredients is what makes this cake irresistible and approachable for bakers of any skill level.
- 4 large eggs: The eggs provide structure and richness to the sponge, helping it rise while keeping it tender.
- 1/2 cup granulated sugar: Adds sweetness and helps achieve a light, fluffy batter.
- 1/3 cup all-purpose flour: Gives the cake its body without weighing it down.
- 1/4 cup unsweetened cocoa powder: Delivers that deep, chocolatey flavor essential to the cake.
- 1/2 teaspoon baking powder: Offers a gentle lift to keep the sponge airy.
- 1/4 teaspoon salt: Enhances and balances the chocolate flavor perfectly.
- 1 cup heavy whipping cream: Used for the filling, it whips up into a light, luscious cream.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without leaving grit.
- 1/2 teaspoon vanilla extract: Adds a delicate warmth to both filling and frosting.
- 1/2 cup unsalted butter (softened): The base of the frosting, creating its rich, creamy texture.
- 1 1/2 cups powdered sugar: Gives the frosting its sweet, smooth consistency.
- 1/3 cup unsweetened cocoa powder: Infuses the frosting with a rich chocolate punch.
- 2 tablespoons milk: Helps to thin the frosting for easier spreading.
- Optional decoration (mini chocolate eggs, shredded coconut, edible flowers, pastel sprinkles): These add festive fun and visual appeal, perfect for celebrating Easter with flair.
How to Make Easter Chocolate Log Cake Recipe
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. This sets the stage for a flawless sponge that won’t stick or tear. Beat the eggs and sugar together until thick and pale; this aeration is key to a light, tender cake. When you fold in the sifted dry ingredients, do so gently to maintain the fluffy texture. Pour the batter evenly into the pan and bake for 10 to 12 minutes, keeping a close eye for that perfect spring-back when touched.
Step 2: Roll the Cake
Once your sponge is baked, immediately invert it onto a powdered sugar-dusted kitchen towel. Peeling off the parchment quickly while the cake is warm helps prevent cracking during rolling. Utilizing the towel to roll the cake from the short side allows it to cool with that iconic log shape, which is crucial for the next steps. Patience here ensures a neat, crack-free roll.
Step 3: Prepare the Whipped Cream Filling
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This fluffy filling brings a light contrast to the rich cocoa sponge and creates the luscious layers that make this cake so delightful. Spread it evenly over the unrolled cake, being gentle to avoid tearing, then carefully re-roll the sponge around the cream.
Step 4: Make the Chocolate Frosting
Cream the softened butter until smooth before gradually adding powdered sugar, cocoa powder, milk, and vanilla. Mixing until fluffy ensures a smooth, spreadable frosting that boasts intense chocolate flavor. This frosting is what transforms your rolled cake into a beautiful log, so be generous and use a fork to create that authentic bark-like texture on its surface.
Step 5: Decorate Your Easter Chocolate Log Cake Recipe
This final step is where you get to personalize your creation. Whether you’re sprinkling mini eggs, shredded coconut, edible flowers, or pastel sprinkles, these charming accents bring a festive and whimsical Easter spirit to your dessert. Decorating allows you to add your own flair and make this cake truly special for your celebration.
How to Serve Easter Chocolate Log Cake Recipe
Garnishes
Garnishing your log cake is an opportunity to add both beauty and extra flavor. Mini chocolate eggs scattered along the top add a playful crunch, while delicate edible flowers bring a fresh, springtime elegance. A dusting of shredded coconut can mimic snow on a log and provide lovely texture contrast. These garnishes not only enhance the cake’s aesthetic but also invite smiles from anyone lucky enough to dig in.
Side Dishes
Pair your chocolate log cake with light, complementary sides to balance the richness. Fresh berries or a simple fruit salad bring bright acidity and freshness that cut through the chocolate’s decadence. A scoop of vanilla bean ice cream or a dollop of extra whipped cream can elevate the experience even further, making every bite feel indulgent yet well-rounded.
Creative Ways to Present
Presentation can turn this classic cake into a centerpiece that sparks conversation. Place it on a rustic wooden board for a charming country vibe, or dress it up on a delicate cake stand adorned with pastel ribbons. For extra fun, slice the cake and serve individual log slices wrapped in colorful parchment or tied with twine, perfect for gifting or Easter brunch sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them tightly covered in the refrigerator to keep the cake moist and the frosting fresh. The flavors actually mature and mingle beautifully after a day, so it’s a dessert that gets better with time within a short window.
Freezing
This Easter Chocolate Log Cake Recipe freezes well, allowing you to prepare in advance. Wrap the whole cake or slices securely in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture and flavor preservation.
Reheating
Since this cake is best served chilled or at room temperature, reheating is not recommended. If you prefer a slightly softer frosting, just let the cake sit at room temperature for about 30 minutes before serving. This simple step softens the frosting without compromising the structural integrity of the cake.
FAQs
Can I use a different filling instead of whipped cream?
Absolutely! While whipped cream is traditional and light, you can opt for mascarpone cheese mixed with powdered sugar, chocolate mousse, or even a flavored buttercream depending on your taste. Just keep in mind that heavier fillings might make rolling more challenging.
What type of cocoa powder works best in this recipe?
Natural unsweetened cocoa powder is preferred because it provides a bright chocolate flavor and reacts well with the other ingredients to create a tender crumb. Dutch-processed cocoa can be used but may slightly alter the cake’s lift and acidity.
How do I prevent the cake from cracking when rolled?
The key is to roll the cake while it’s still warm and to use a powdered sugar-dusted kitchen towel to gently support it. Rolling too tight or waiting for the cake to cool completely before rolling can increase the chances of cracks, so timing and a delicate touch are essential.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures one-to-one. Be sure the blend contains xanthan gum or another binder to maintain structure, or add it separately if needed.
How far in advance can I make this cake?
This cake can be made up to one day ahead and stored in the refrigerator. This actually allows the flavors to develop nicely. Just bring it to room temperature before serving for the best taste and texture.
Final Thoughts
There is nothing quite like the joy of sharing your homemade Easter Chocolate Log Cake Recipe with family and friends. Easy enough to make and yet impressive enough to sparkle on any festive table, this cake brings smiles, laughter, and sweet memories in every slice. I truly hope you dive into this recipe and make it a part of your Easter tradition or any celebration that craves a bit of chocolate magic.
Print
Easter Chocolate Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Easter Chocolate Log Cake is a delightful festive dessert featuring a light and spongy cocoa-flavored cake rolled with a creamy whipped filling and finished with a rich chocolate buttercream frosting. Perfect for spring celebrations, it is decorated with mini chocolate eggs and other Easter-themed toppings to create an impressive centerpiece dessert.
Ingredients
For the Sponge Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Decoration
- Mini chocolate eggs
- Shredded coconut
- Edible flowers
- Pastel sprinkles
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Sponge Batter: In a mixing bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes until the mixture is thick, pale, and fluffy, which helps create a light sponge.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure an even distribution and avoid lumps.
- Fold Dry Ingredients Into Egg Mixture: Gently fold the sifted dry ingredients into the beaten eggs and sugar. Be careful to combine just until incorporated to maintain the airiness of the batter.
- Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back lightly when touched, signaling it’s done.
- Roll the Cake: While the cake bakes, spread powdered sugar on a clean kitchen towel laid flat. Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and carefully roll the cake up from the short side with the towel inside to set its shape. Let it cool completely rolled up.
- Prepare the Filling: Beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. This airy cream will be the filling.
- Fill and Re-roll the Cake: Once cooled, gently unroll the cake and spread the whipped cream filling evenly over the surface. Then re-roll the cake without the towel.
- Make the Chocolate Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, mixing until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the chocolate frosting evenly over the outside of the rolled cake. Use a fork to create a texture resembling tree bark for the log effect. Decorate with mini chocolate eggs, shredded coconut, edible flowers, or pastel sprinkles as desired for a festive touch.
Notes
- The cake can be prepared a day in advance and stored in the refrigerator. Before serving, bring it to room temperature to enjoy the best flavor and texture.
- Handle the sponge cake carefully when rolling and unrolling, as it is delicate and prone to cracking.
