This post may contain affiliate sales links. Please read my disclosure policy.
This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It’s delicious, festive and made completely from scratch!
What is a Yule Log Cake?
Burning a yule log is a Christmas tradition that dates back before Medieval Times. People would carefully select a Christmas tree, bring it into their home and place the largest end into the fire. The whole tree would be burned and keep the fire going for the day.
A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition. Fortunately for us, we won’t burn it – we’ll eat it! It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log.
The version I’m sharing with you today is a wonderfully tender chocolate cake filled with mascarpone whipped cream (to jazz it up a bit and give some awesome flavor) and covered with whipped chocolate ganache. It’s decorated with sugared cranberries and rosemary for a lovely rustic and Christmas-y look!
How to Make a Yule Log Cake
When making a Yule Log Cake, you’ll start by making the chocolate cake. If you’ve ever made a Pumpkin Cake Roll, it’s very similar, but uses a larger pan size. The larger size allows for you to later cut part of the log off and attach it to the side for a little branch. Be sure to line the pan with parchment paper, which will be used later to roll the cake in.
After the cake is baked and while it’s still hot, use the parchment paper to lift it out of the cake pan. Starting at one of the short ends, roll the cake up tightly using the parchment paper that it’s on. Allow the cake to cool completely. This will allow the cake to keep it’s shape and not break when you unroll and fill it.
Make the filling and spread it evenly over the cooled cake, then re-roll it. Wrap the cake in plastic wrap and refrigerate it until cool and firm.
How to Decorate a Yule Log Cake
When it’s take to decorate the cake, you’ll make the chocolate ganache. I whipped the chocolate ganache to make it a little lighter (in color and texture), but you could also use it as is – without whipping it.
So while the cake is chilling, make the chocolate ganache. Allow the ganache to come to room temperature, then whip it on high speed until lightened, fluffy and spreadable.
Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch.
Spread the chocolate ganache over the cake, leaving the ends exposed. Use a fork to create bark lines in the cake, then decorate with sugared cranberries and rosemary sprigs.
When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas!
Why Is This The Best Chocolate Yule Log Recipe?
There’s so much to love about this particular Yule Log Recipe.
- The cake itself. I tried so many cakes while testing this recipe and most just didn’t get me excited about eating them. They were tough and lacked flavor. This cake uses a little bit different method where only the egg whites are whipped and added at the end. It lends a much more tender cake. It also uses dark cocoa for better flavor.
- The filling. Rather than filling it with a simple whipped cream, I used a mascarpone whipped cream. It doesn’t take over the cake, but lends a flavor that is just a little more special and deserving of being your Christmas centerpiece.
- The whipped chocolate ganache. The whipped texture of the ganache lightens it up and keeps this cake from feeling heavy when eating it. Since the cake and filling are so light, it needs a light frosting. The whipped chocolate ganache has rich flavor, with a light texture. Perfection!
Watch How to Make Yule Log Cake (Bûche de Noël)
Yule Log Cake (Bûche de Noël)
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It’s delicious, festive and made completely from scratch!
Ingredients
Chocolate Cake
- 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 butter, melted
- 1 tsp vanilla extract
Mascarpone Whipped Cream Filling
- 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*
Whipped Chocolate Ganache
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Sugared cranberries, optional*
- Sugared rosemary, optional*
Instructions
1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredient mixture (previously set aside) to the wet ingredient mixture and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and gently fold together until well combined.
9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
19. Whip on high speed until lightened in color and thick enough to spread.
20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21. Use some of the chocolate ganache to attache the small log to the side of the larger log.
22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23. Refrigerate the cake until ready to serve.
Notes
- To make sugared cranberries and rosemary, add 1/2 cup of sugar and 1/2 cup of water to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, until sugar has melted. Remove from heat and let cool for about 10 minutes. Spread 1/2 cup of sugar evenly on a shallow dish. Dip cranberries and rosemary springs to the sugar water, then roll in the sugar. Let dry before adding to the cake. I also used some of the clumps of sugar left behind to add “snow” to the cake.
- I prefer to use the mascarpone cheese when still cool, but softened, so that it’ll in corporate without chunks, but not get too warm. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a whipped filling.
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 38.7 g
- Sodium: 462.6 mg
- Fat: 31.9 g
- Carbohydrates: 50.5 g
- Protein: 8.3 g
- Cholesterol: 142.1 mg
Does this recipe have that dark chocolate taste? I saw it requires dark chocolate cocoa? If it does taste like “dark chocolate” what can I substitute it with? Thank you 😊
It’s not bitter like dark chocolate.
Hey there! Prepping to make this for christmas eve for my mother and wondering if the butter you used was salted or unsalted. Thanks! Looking forward to trying your recipe out
Unsalted
My chocolate ganache didn’t turn out. Whats the secret to getting it thick? Mine was not spreadable like a light frosting.
What type of chocolate did you use? Was it semi sweet or something like milk chocolate?
I had a similar issue with mine. The cream wasn’t cold enough, so it wasn’t getting creamy. I ended up putting the metal bowl I was whipping in, in a different slightly larger bowl with ice in it. The extra cold really made the ganache whip into a frosting.
Unfortunately my cake turned out to be an unmitigated disaster! It’s hard to gauge spring back with a cake that thin. So I stupidly added 2 minutes to baking time. Not surprisingly, the cake cracked in several places when rolling – or was it unrolling? It still seemed like I would be able to push those seams together. I midlessly slapped on athe filling, and when I went to re-roll, I started to notice I couldn’t even see cake anymore, just the filling! (I vaguely remembered reading a comment where the baker felt there was far too much filling – however I didn’t remember that until after I had finished.) The cake split open exposing at least an inch of filling. What a mess. I attempted to unroll the cake and remove a lot of the filling. I was semi successful. At that point I decided to throw the whole thing away, when my 15-year-old niece wisely counseled otherwise. So I rerolled, wrapped in freezer cling wrap and refroze. Today at mass I was telling a cousin about my disaster, and she told me she had the same thing happen when she attempted to make a yule log and ended up turning it into a trifle! What a great idea!! I will use the whipping cream for the trifle and will eat the extra semisweet chocolate to make myself feel better, ha ha. At least I know the flavors will be there and the filling and whipped cream will certainly serve to moisten the cake! I will just cut it into small rolls and build my trifle that way! Very creative – and hopefully delicious. 🙂
Can I use Droste dutch process powder in place of Hershey’s special dark? Thanks!
I’m not certain without testing it but you could try it.
I have done so and it works great! It’s my go to powder for chocolate cakes
Can you use cream cheese if you don’t ha Marscapone?
Yes
Easy to follow recipe with great results. My grandkids and the adults thought this yule log was delicious – will make it again for sure! Fun note: My grandkids thought the cranberries and rosemary were actually frozen. 🙂
Do you not grease the pan or parchment?
You don’t need to grease the pan or parchment, because parchment is non-stick.
Made the cake as instructed.
After it cooled and I was unrolling it from the parchment paper it was so sticky and it broke in several pieces. I still used it. Why is it so sticky? Want to make more but afraid.
Will be serving the cake later at a birthday celebration. Any advice you can give on the stickiness is greatly appreciated. Thank you for the lovely recipe.
So the stickiness is from the moisture that comes from the condensation created by the heat from the cake as it cools. The heat is trapped in the roll and it turns to moisture, which makes it sticky. Hard to avoid really. But someone suggested dusting the cake with powdered sugar prior to rolling, which *might* help soak up some of that moisture.
How many days in advance can/should I make this?
You could make it 1-2 days in advance. If you wanna make it more in advance than that, you could try freezing it.
Made the sponge this morning a lot talk about cake sticking I turn my sponge out on a very thin cloth that has been dusted with powered sugar I remove the parchment paper and roll it keeps the sponge moist and doesn’t crack or stick this is how I do my pumpkin roll
Remove the parchment when it comes out of the oven and instead roll it in a clean dish towel that is dusted with powdered sugar. The towel will allow the heat from the cake to escape and it won’t trap moisture in which is what makes it sticky.
Diane, anytime I make a roulade, I flip my cake out onto a powder sugar dusted, lint-free towel. I remove the parchment paper right away and then use the towel to roll up the cake. I place the rollin the freezer for flash cooling and it does not stick when unrolling.
I dust the towel with powdered sugar as well as the cake a bit and place the rolled cake on a cooling rack to cool all helps with the sticking problem!
This Yule log is amazing. Just wondering how long it will keep for and is it best kept in the fridge
So glad you love it! Definitely keep it in the fridge. It should be ok for about 4-5 days.
How far ahead can I make the cake. Will it hold up if I make it 2 days before?
2 days should be fine.
I made this cake last year and everyone loved it. I’ve already had several requests to make it again. It looks like it will become a traditional Christmas day treat.
I made this last Christmas and was surprised how easy it was and tasted amazing!!! I had no problem with marscapone or rolling on the parchment. Wish I could add my pic.
So glad you enjoyed it!
I made this cake last year for the solstice and it was so delicious and pretty, my kids are already asking if we are going to have it again. So I’m back here looking up the ingredients for my shopping list. Thanks for the recipe that even a total amateur can make look fancy! 🙂
Disappointing recipe, mascarpone definitely needs to be whipped prior to adding to whipped cream and parchment paper shouldn’t be used for rolling. Cake is too thin, even in a 16″ x 12″ pan and cracks a ton. Will not use this recipe again 🙁
Tastes great, but I’ve made this recipe 3 times and each time the cake sticks to the parchment and cracks all over.