Easter Chocolate Log Cake Recipe
This Easter Chocolate Log Cake is a show-stopping centerpiece that weaves together a cloudlike chocolate sponge, swirls of creamy vanilla filling, and luscious ganache, all dressed up in festive sprinkles and chocolate eggs. It’s a joy to bake and decorate, bringing a delightful combination of textures and flavors that just scream springtime celebration. Whether you’re baking with family or surprising guests, this Easter Chocolate Log Cake captures the magic and irresistible sweetness of the season in every delightful slice.
Ingredients You’ll Need
With just a handful of staple pantry ingredients and a few special flourishes, you’ll marvel at how easily this stunning Easter Chocolate Log Cake comes together. Each ingredient brings something to the party, from delicate sponge texture to creamy richness and that irresistible chocolatey shell.
- Eggs (4 large): Whipping the eggs is the secret to a fluffy, flexible sponge – take your time for best results!
- Granulated Sugar (1/2 cup): Sweetens the cake and helps whip air into the eggs for maximum volume.
- Vanilla Extract (1 teaspoon + 1/2 teaspoon): Adds warmth and depth to both sponge and whipped cream.
- All-Purpose Flour (1/4 cup): Just enough to give structure without making the sponge heavy.
- Unsweetened Cocoa Powder (1/4 cup): Pure chocolate flavor for a deep, subtly bitter backbone.
- Baking Powder (1/2 teaspoon): A bit of lift ensures the sponge is airy and easy to roll.
- Salt (1/4 teaspoon): Rounds out the flavors and offsets the sweetness.
- Heavy Whipping Cream (1 cup): Whips up into a pillowy filling that melts in your mouth.
- Powdered Sugar (2 tablespoons): Sweetens the whipped cream and dusts the rolling towel to prevent sticking.
- Chocolate Ganache or Frosting (1 cup): The crowning glory – silky, rich, and perfect for creating “bark” texture.
- Pastel Sprinkles: Instantly festive and fun, they pop against the dark chocolate.
- Mini Chocolate Eggs: The ultimate Easter touch – tuck a few along the top to delight everyone!
- Shredded Coconut or Crushed Cookies: These playful “grass” or “dirt” touches turn your cake into a miniature Easter garden.
How to Make Easter Chocolate Log Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave some overhang for easy removal, then lightly grease the surface. This helps guarantee your Easter Chocolate Log Cake will roll smoothly and release from the pan with no sticking or tearing.
Step 2: Whip Eggs and Sugar
In a large bowl, beat the eggs with granulated sugar and 1 teaspoon of vanilla extract for a good 5 to 7 minutes. You want the mixture to become thick, pale, and triple in volume — this is what creates the signature springy texture of a perfect Swiss roll.
Step 3: Fold in Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt directly over the egg mixture. Gently fold the dry ingredients in, using a wide spatula and careful motions. The key to this step is not to deflate all that precious air you whipped in earlier!
Step 4: Bake the Sponge
Pour the batter into your prepared pan, then use an offset spatula to spread it evenly into every corner. Bake for 10–12 minutes. When pressed lightly, the cake should spring back — a sure sign it’s done. Don’t walk away: the thin sponge bakes quickly!
Step 5: Roll the Cake While Warm
As soon as your cake is out of the oven, dust a clean kitchen towel with powdered sugar. Flip the cake out onto the towel, peel away the parchment paper, and gently roll up the cake from the short side with the towel inside. Let it cool completely while rolled up — this shapes it and keeps it crack-free.
Step 6: Whip the Cream and Fill
In a chilled bowl, whip the heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Unroll your cooled cake carefully. Evenly spread the whipped cream to the edges, then re-roll tightly (without the towel) to create your beautiful swirl.
Step 7: Frost and Decorate the Log
Spread your chocolate ganache or frosting generously over the log, then use a fork to create those rustic, bark-like lines. Go wild with pastel sprinkles, mini chocolate eggs, and a sprinkle of coconut or crushed cookies for that whimsical “nest on a log” look. Chill until ready to serve — every bite will taste as heavenly as it looks!
How to Serve Easter Chocolate Log Cake
Garnishes
The best part? Dressing up your Easter Chocolate Log Cake! A scattering of pastel sprinkles instantly adds cheer, while mini chocolate eggs and coconut “grass” bring springtime vibes. For an extra flourish, edible flowers or candied violets can grace the platter, making the cake almost too pretty to slice—almost!
Side Dishes
This cake truly shines on its own, but it pairs beautifully with fresh berries such as raspberries or strawberries, which cut the richness and add color. For a festive brunch, consider offering a light fruit salad or petite cups of lemon sorbet on the side to balance the chocolatey decadence.
Creative Ways to Present
Let your imagination guide you! Try slicing the ends diagonally and arranging them as “branches” for a more realistic log shape. Present your Easter Chocolate Log Cake on a wooden board scattered with edible moss (think matcha-dusted coconut) or nestle it among faux Easter grass and fresh flowers for a true showstopper centerpiece that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
To keep your Easter Chocolate Log Cake wonderfully moist, store leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator. The whipped cream filling remains luscious for 2–3 days, and the decorations stay crisp if added just before serving.
Freezing
If you want to get ahead, you can freeze the un-decorated log for up to 2 months. Wrap the filled and rolled (but unfrosted) cake in multiple layers of plastic wrap, then freeze. Thaw overnight in the fridge before adding ganache, sprinkles, and Easter eggs for a freshly finished look.
Reheating
This cake is best enjoyed chilled or at cool room temperature. If you prefer, let slices stand at room temp for 15–20 minutes before serving to soften the frosting and bring out the flavors. Avoid microwaving, as it could cause the whipped cream to separate or the ganache to melt.
FAQs
Can I make the Easter Chocolate Log Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend—just make sure it includes a binder like xanthan gum for best structure. You’ll still get that tender, rollable sponge.
What if my cake cracks when I roll it?
Don’t fret; small cracks can be covered with ganache and decorations! Rolling the cake while warm and letting it cool in shape helps prevent major cracks, but a little frosting magic hides any imperfections effortlessly.
Do I have to use chocolate ganache for the topping?
Nope! You can use any thick chocolate frosting you adore, including store-bought options for convenience. Ganache gives a lovely sheen, while buttercream creates playful swirls—choose what makes you happiest.
Can kids help decorate the cake?
Yes, decorating is the most kid-friendly part! Let little hands sprinkle on pastel toppings, arrange mini eggs, or even pipe fun designs with colored icing. It turns the making of the Easter Chocolate Log Cake into a memory-making activity for all ages.
How far ahead can I assemble the cake?
You can prepare and roll the cake a day ahead, store it in the fridge, and frost and decorate it the morning of your celebration. This helps the flavors meld and makes your Easter Chocolate Log Cake even more delicious.
Final Thoughts
I can’t recommend making your own Easter Chocolate Log Cake enough—it’s such fun to roll, decorate, and serve, and it never fails to wow a crowd with its playful style and rich, chocolatey flavor. Whether you’re an experienced baker or just want a joyful centerpiece for your table, give this cake a try and let it bring some extra sweetness to your springtime celebration!
Print
Easter Chocolate Log Cake Recipe
- Total Time: 1 hour (including cooling and decorating)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of this Easter Chocolate Log Cake. A delightful dessert perfect for your holiday celebrations!
Ingredients
Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Decorations:
- 1 cup chocolate ganache or frosting
- Pastel sprinkles
- Mini chocolate eggs
- Shredded coconut or crushed cookies for decorating
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Beat eggs with sugar and vanilla until thick. Sift together dry ingredients and fold into the egg mixture. Spread batter in the pan and bake for 10–12 minutes.
- Roll the cake: Roll the warm cake in a towel and let it cool.
- Make the whipped cream: Whip cream with sugar and vanilla until stiff peaks form.
- Assemble the cake: Unroll the cake, spread with whipped cream, and re-roll. Cover with ganache or frosting.
- Decorate: Add mini eggs, sprinkles, and coconut or cookies. Chill before serving.
Notes
- For added flavor, brush the cake with a light layer of orange juice or espresso before filling.
- You can use store-bought frosting or ganache for convenience.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
