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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
Tedious, but not hard & worth the effort!!!
So glad you enjoyed it!
I am anxious to make this for Christmas this year. But the cake will be too big for us. Can a portion of the cake be frozen and/or how long will it keep in the refrigerator with the remaining for New Years Eve?
Yes, you could freeze it. As far as in the fridge, it’s best for 3 to 4 days. You could keep it for longer but it will begin to dry out. I did keep it in the fridge for about a week recently and while it wasn’t as good as when it was fresh, it was still fine. So it all depends on what you want.
Could I omit the sour cream to make it a dairy free cake?
I haven’t tested it with alternatives. You could try swapping it out for a dairy free yogurt, but I would not just leave it out completely.
Great recipe. I tried it and it is beautiful and delicious!!!
I’m so glad you enjoyed it!
This is the second year I’ve attempted the cake and is one of the tastiest AND best looking cake! but the roll cracked this year. I baked the cake for 11 mind but the toothpick didn’t come out clean so I baked it another 2 mins. Are there any tips & tricks to get the perfect roll without cracking?
The cracking is certainly a pain and even I get cracks sometimes. I would say to make sure that you roll it while it’s warm and don’t try to roll it super tight. It’s OK if it’s a slightly looser roll. And then when you unroll it, just do it slowly and keep an eye for where it may be sticking and loosen it with your finger or offset spatula to help it not stick, which is often when you get cracks. I hope that helps. Also, I recently made a video for Instagram of me making this cake. You could check that out and see if there’s some thing helpful in there.
I have made many yule log recipes that have turned out just fine, but this one was terrible. The cake was WAY too dense and would not unroll once cooled- just broke into pieces. The cake should be more spongey than dense. Don’t understand how everyone gave this 5 stars.
It sounds like there may have been some thing off for you. The cake should not be overly dense. I would make sure your baking powder is still good and that you actually used baking powder and not baking soda. And also make sure you don’t overly work the batter when you add in the whipped egg whites. If those deflate, you can end up with a more dense cake.
My cake is very dry and I baked it for 11 minutes. It cracked all over. Everything is too sweet. I’ve made Yule logs before and do not recommend this one.
Lindsay, I have read so many Yule log recipes and yours is the one that I am inspired to do. I have high hopes for the cake choice in your recipe, the Christmas log should taste good not only look good! I am having a few chocolate addicts this holiday, how do you feel about using the chocolate mouse from your choc mousse layer cake for the filling here instead? Your contrast is pretty but my company would love “all chocolate”. and another question, would you consider adding a simple syrup to brush on the cake maybe with a complimentary liquor flavoring. Thank you for any insight you can provide.
So you could totally try the chocolate mousse. That’s a great idea. I haven’t tried it to be able to say that it for sure won’t give you issues, but it sounds delicious. The other option would be to turn the mascarpone filling in this cake into a chocolate filling. I share this exact mascarpone whipped cream recipe here and there’s a chocolate version included. You basically replace some powdered sugar with cocoa powder. That for sure would work, so whichever you prefer to try.
I am looking to make this recipe and was reading the reviews. I would love to know how Den M’s. turned out with the mousse as I was thinking the same thing.
I’m looking forward to making this today, but I feel like it should be rolled starting at the long side rather than the short, which would make a short log once the 3 inch piece is cut.
I roll it from the short end. I have a video on Instagram where you can see the process, including the rolling and cutting it, if you’d like to check it out.
Hi , can I use oil instead of butter . Cos whenever I use butter my cakes turn out dry , but with oil it is moist .
While I do agree that oil does tend to make a more moist cake, you can’t always just swap it out. I don’t think this recipe would turn out the same. That said, not all butter cakes are dry. This one is nice and moist.
I made this today and everything was going so well until I attempted the ganache. Even after whipping it, it was so runny and did not firm up. Not sure what I did wrong?!
What kind of cream did you add to the ganache? Assuming you used corrects amounts of the ingredients, the amount of fat in the particular cream you used can make a big difference. It needs to be heavy whipping cream, not something like regular milk.
Hi, this stands out amongst all of the others on images, it looks absolutely amazing. I have never made a yule log before as always find the sponge can be dry/flavourless so have been dubious. However this looks dark and tender. I’m not a fan of cream cheese fillings, have you got a nother recipe for vanilla or chocolate filling that would be suitable for this? Thank you in advance!
The mascarpone filling really is delicious, but if you aren’t a big fan of mascarpone cheese then you can make it without it. It would just be a vanilla whipped cream and as long as you include the powdered sugar, it will still be stable and not wilt. You may want to increase the amount of cream slightly (maybe by 1/4 cup) to offset the loss of the mascarpone cheese.
Thank you for the tips! I forgot to ask, can a 9 x 13 inch tin be used? That’s my largest tin! Thanks again.
I would not recommend a smaller cake pan. The cake would be thicker and harder to work with and you won’t have as long of a roll to create the same design of the log.
This yule log is amazing. I came up with a way to make it even better. I spread about half of the cream on the cake then spread an entire jar of seedless raspberry All Fruit over the cream and finally covered the raspberry with the remaining cream. Oh my gosh, the fruit totally elevated the taste of the desert.
Sounds delicious! So glad you enjoyed it!
can you make this ahead of time?? or make and freeze it?
Yes, it actually lasts quite well. You could easily make it a day ahead or even two days ahead. The ganache on the outside insulates it well and the filling helps keep it moist. I think it would also freeze very well.
Looks beautiful! Can I make the cake a day or two ahead and not freeze it and then add the frosting on the day it will be served ?
You can definitely make the cake ahead. I’d just be concerned that if you leave the cake unfilled for a day or two, that it might get a little stiffer/drier and harder to unroll without it cracking. I’d recommend filling it and refrigerating it in clear wrap unfrosted and then frost it the day you serve it. Hopefully I understood your question. 🙂
I saved this recipe years ago but have not been brave enough to try it. This year I’m going to do it! Can I make the cake ahead of time and freeze it before frosting it? I will have a house full of people and think it would be easier to make ahead of time.
Yes, freezing it should be fine. Just wrap it well and thaw in the fridge before you frost it. You could also freeze it after frosting it. I would just flash freeze it for an hour or so for the frosting to firm up and then wrap it. I hope you enjoy it!
I used cream cheese instead of mascapone cheese and I let it get soft but still cool. My filling tastes good but there are little chunks of cream cheese. It’s probably because it wasn’t cool enough. Should I start over or is there something I can do to fix it? I don’t want to over whip it.
Yea, you definitely want cream cheese to come to room temperature. It’s different than mascarpone in that way. If the chunks really bother you then you can certainly start over. But unless they’re really large chunks, people may not notice very much.
Can you make ahead of time and freeze?
Yes, that should be fine.
Hello! Could I substitute cream cheese for the mascarpone in the filling? Thank you so much!
Yes, you can.
I subbed for cream cheese, because that’s what was already in my fridge. It’s absolutely delicious.