Name: Delicious Pumpkin Bread Recipe
Prep time: PT-489384H28S
Cook time: 12 min
Total time: PT-489384H28S
Cuisine: French
Ingredients: 3/4 cup (98g) all-purpose flour; 1/3 cup (38g) Hershey’s Special Dark cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 4 large eggs, divided; 3/4 cup (155g) granulated sugar; 5 tbsp (72g) sour cream; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1 1/4 cups (300ml) heavy whipping cream, cold; 3/4 cups (86g) powdered sugar; 1 tsp vanilla extract; 1/8 tsp salt; 8 oz (226g) mascarpone cheese, softened but still chilled; 8 ounces semi sweet chocolate, finely chopped; 1 cup heavy whipping cream; Sugared cranberries; Sugared rosemary

If you’re on the hunt for something truly special to wow your family and friends, let me introduce you to this **Delicious Pumpkin Bread Recipe**—well, actually, today I’m sharing a little twist: a classic, melt-in-your-mouth Yule Log Cake! I absolutely love how this dessert brings festive magic to the table with tender chocolate sponge, creamy mascarpone filling, and a luscious whipped chocolate ganache. Stick with me, and you’ll discover how easy it is to create this showstopper yourself.

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Why You’ll Love This Recipe

Tender Chocolate Sponge: The base is light and flexible, perfect for rolling without cracking if you follow my tips.
Creamy Mascarpone Filling: This filling is rich but fluffy, balancing the chocolate beautifully.
Whipped Ganache Finish: Gives the cake a glossy, elegant look with a soft texture that’s a dream to slice through.
Festive and Fun to Make: Rolling and decorating the log turns baking into an event you’ll look forward to each year.

A single slice of chocolate roll cake sits on a white plate, showing three distinct layers: a dark chocolate cake outer layer with a rough texture, a smooth white cream layer spiraled evenly inside, and a thicker chocolate frosting layer on the outside all around. The plate also has a silver fork resting on the right side and a green rosemary sprig placed on the left side. In the background, part of the whole chocolate roll cake is visible standing on a wooden board, decorated with red berries and green pine sprigs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role in achieving that perfect balance of moisture, structure, and flavor in this Delicious Pumpkin Bread Recipe adaptation. Look out for quality cocoa and fresh eggs—they really elevate the cake to something special.

All-purpose flour: Provides structure but keeps the sponge light when gently folded.
Hershey’s Special Dark cocoa powder: Brings deep, rich chocolate flavor; a must for an intense cocoa taste.
Baking powder: Gives the cake a gentle lift without making it too airy.
Salt: Enhances all the flavors; don’t skip it even if the recipe is sweet!
Large eggs: Divided use here – yolks enrich and add moisture, whites whipped for that tender airiness.
Granulated sugar: Sweetens and helps the cake brown nicely.
Sour cream: Adds moisture and slight tang for depth of flavor.
Unsalted butter: Melted for richness without overpowering.
Vanilla extract: A classic flavor enhancer that ties everything together.
Heavy whipping cream: Cooled for making delicate whipped fillings and ganache.
Powdered sugar: For smooth, sweet whipped filling and glossy ganache.
Mascarpone cheese: Adds luscious creaminess; be sure it’s softened but still chilly.
Semi-sweet chocolate: Finely chopped for the ganache—quality chocolate makes a huge difference.
Sugared cranberries and rosemary (optional): For festive decoration that also tastes amazing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play around with flavors in this Delicious Pumpkin Bread Recipe style cake—sometimes I swap out the filling or add in a surprise twist. Feel free to get creative and make it yours!

Chocolate Hazelnut Twist: Swapping mascarpone for Nutella-thickened whipped cream adds a nutty surprise my family goes crazy for.
Spiced Pumpkin Filling: For a fall spin, mix pumpkin puree with warm spices into the filling – it’s like a cozy hug in cake form.
Gluten-Free Adaptation: Try a gluten-free flour blend; just watch for slightly quicker baking time.
Decadent Ganache Options: Add espresso powder to the ganache for a mocha flavor I discovered enhances the chocolate depth beautifully.

How to Make Delicious Pumpkin Bread Recipe

Step 1: Preparing Your Baking Pan and Dry Ingredients

First things first—preheat your oven to 350°F. Line a 17×12 inch jelly roll pan with parchment paper that hangs an inch above all sides. This makes it easier to lift out the cake later without damage. Then, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl—this keeps your dry ingredients evenly mixed before adding to wet elements.

Step 2: Combining Egg Yolks and Sugar, Then Adding Wet Ingredients

In a large bowl, whisk the egg yolks with granulated sugar until smooth and lighter in color. Then stir in sour cream, melted butter, and vanilla extract. This mixture builds a rich base full of moisture and flavor for your sponge.

Step 3: Mixing Dry and Wet Ingredients Together

Gently whisk the dry ingredients into your wet mixture just until combined—be careful not to overmix, or you’ll lose that tender texture we want. Set this mixture aside while you prepare the egg whites.

Step 4: Whipping Egg Whites for Lightness

Whip your egg whites in a clean bowl on high speed until stiff peaks form. This aerates your batter, making the sponge wonderfully light. Fold about a third of the egg whites into the chocolate batter to loosen it, then gently fold in the rest. This gradual folding helps maintain that airiness without deflating the mix.

Step 5: Baking and Rolling the Cake

Spread the batter evenly in your prepared pan and bake for 10-12 minutes, or until the cake springs back to the touch and a toothpick comes out clean. Don’t overbake or you risk dryness. Immediately lift the cake out of the pan using the parchment and, while still warm, begin rolling it up from the shorter end, using the parchment paper as your guide.

One trick I learned early on: unroll and reroll the cake every 5-15 minutes during cooling for about an hour. This keeps the sponge flexible and avoids cracks later when you fill it. It might seem tedious but trust me, it makes a world of difference!

Step 6: Making the Mascarpone Whipped Cream Filling

When your cake is completely cool, whip together the cold heavy cream, powdered sugar, vanilla, and salt until soft peaks form. Then add mascarpone cheese and whip again until stiff peaks form. This luscious filling is what I love most about this recipe—it’s silky, light, and perfectly complements the rich cake.

Step 7: Filling and Rolling Cake Again

Carefully unroll the cake, using an offset spatula along the parchment edges if it feels sticky. Spread your filling evenly across the surface, then roll it back up tightly without the parchment. Wrap in plastic wrap and refrigerate for at least an hour—this firms it up and makes slicing easier.

Step 8: Preparing and Applying the Whipped Chocolate Ganache

Chop the semi-sweet chocolate and place in a medium bowl. Heat heavy cream in the microwave just until it starts to boil, then pour over the chocolate. Let it sit for a few minutes, then whisk until smooth. Allow the ganache to cool to room temperature or just cooler. Then whip it until fluffy and spreadable—this gives the cake that gorgeous bark-like finish.

Step 9: Decorating the Yule Log

Using a serrated knife, slice a 3-inch diagonal piece off one end of the log to form a “branch.” Attach this piece to the side with ganache. Spread the remaining ganache over the whole cake and use a fork to create bark-like texture. If you want to get festive, decorate with sugared cranberries and rosemary sprigs—I love how these add just the right amount of sparkle and aroma.

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Pro Tips for Making Delicious Pumpkin Bread Recipe

Perfect Folding Technique: Always fold gently with a rubber spatula to keep your batter airy while combining ingredients.
Parchment Paper Trick: Let it hang over edges for easy cake removal and rolling without sticking or breaking.
Temperature Control: Make sure your mascarpone is chilled but softened to whip smoothly without lumps.
Rolling Routine: Re-rolling the warm cake periodically during cooling helped me avoid cracks and keeps the sponge elastic.

How to Serve Delicious Pumpkin Bread Recipe

The image shows a chocolate roll cake shaped like a log with two pieces, placed on a natural wood round board. The cake has an outer layer of textured chocolate frosting that looks like tree bark, with lines running along its length. Inside the cake, there is a dark chocolate sponge rolled with white cream in a spiral pattern. The log cake is decorated with frosted red berries and green pine sprigs on top and around it. The whole scene is set on a white marbled surface with pine cones, red berries, and green leaves scattered around, creating a festive, wintery feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore serving this cake with sugared cranberries and fresh rosemary sprigs—it’s such a delightful contrast in color and adds a subtle brightness. Sometimes I sprinkle a bit of powdered sugar on top just before serving for a light snow-like dusting.

Side Dishes

This dessert pairs wonderfully with hot drinks like spiced cider or a bold cup of coffee. For a light balance, a simple bowl of fresh berries or an orange segment salad complements the rich chocolate and cream perfectly.

Creative Ways to Present

One year, I turned this cake into a “woodland scene” by adding small meringue mushrooms and edible gold dust—it was a showstopper on the holiday table! You can also slice and serve individual mini logs for an elegant party platter or stack logs horizontally for a layered twist.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Yule Log wrapped tightly in plastic wrap and refrigerated—it stays fresh for up to 3 days. The flavors actually deepen after a day, so leftovers are a real treat.

Freezing

Freezing works well if you tightly wrap the cake in plastic wrap and then foil. When ready to enjoy, thaw overnight in the fridge. The texture stays surprisingly moist, and it’s nice to have a festive dessert ready to go!

Reheating

Since it’s a chilled dessert, reheating isn’t necessary or recommended. To serve at its best, remove from the fridge about 15 minutes before slicing—it softens the filling just enough for perfect fork-friendly bites.

FAQs

Can I make the cake ahead of time?

Absolutely! You can bake the sponge and roll it up a day ahead, keeping it wrapped tightly at room temperature or refrigerated. Prepare the filling and ganache separately, then assemble and decorate on the day you plan to serve for the freshest taste.
What if my cake cracks while rolling?

Don’t worry—it happens! To minimize cracks, roll the cake while still warm and unroll/re-roll a few times as it cools for elasticity. If cracks do appear, just trim rough edges and cover them with extra filling or ganache—they’ll be virtually invisible after decorating.
Can I use another filling instead of mascarpone cream?

Sure! Whipped cream alone works well, or you could try cream cheese frosting for a tangier contrast. Just keep the filling light and not too heavy, or the cake may become difficult to roll.
Is there a way to make this pumpkin-flavored?

If you want a true Delicious Pumpkin Bread Recipe vibe, try adding a touch of pumpkin puree and warm spices like cinnamon and nutmeg into the filling or the batter itself. Just be mindful not to add too much moisture to the sponge batter, which should stay fairly firm.

Final Thoughts

This Yule Log Cake hold a special place in my heart—it’s a dessert that feels like a hug on a plate, combining rich, festive flavors with a sense of tradition. Whether it’s your first try or your hundredth, making this Delicious Pumpkin Bread Recipe-inspired cake is a rewarding experience that brings joy from batter to last crumb. So go ahead, roll up your sleeves and bake this for your next celebration—you’ll be so glad you did!