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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
Do I have to make the side branch of the log?
No, you could not do that part.
I’ve made this a total of 4 times but only 2 came out well enough to use. The flavor is great, but I have so much trouble unrolling the cake without cracks to get it nice and clean like pictured. Is it me? Lol
I made this last year for Christmas, and it was a showstopper (and so delicious)! I was worried about unrolling the cake, too, but I found this video super helpful: https://www.youtube.com/watch?v=TfTA1ZHd7J4. She uses a tea towel to roll the cake, let it cool, and then unroll before filling with the cream. I used Lindsay’s recipe, but used the technique in the video for rolling and unrolling the cake. Hope that helps!
I also had problems with a lot of cracks 5 at least. But the whipped cream spread ok and I was able to roll it up. I hope the ganache will hide all cracks. PS I live in Colorado at altitude .
Although it takes a bit of time this recipe was simple and foolproof. Not to mention unbelievably delicious! The mascarpone sweet cream filling 🤤 I could just eat it with a spoon. I love the extra instructions on making the decorations as well. It was a huge hit at our Yule gathering!
Can I use a 10×15 jelly roll pan for this recipe?
This is my question too! Any advice on adapting for a 10″ x 15″ pan? Smaller oven here!
A slightly smaller pan should be ok. Your cake will be a touch thicker and may need a few extra minutes to bake and won’t have quite as much length when cutting it into two pieces to make the two parts of the long. But it should be fine. Hopefully it won’t make it any more likely to crack.
I ‘m excited to make this gorgeous cake today but I don’t have a 17×12 pan. Can I use my 15×10 inch jelly roll pan with this recipe?
A slightly smaller pan should be ok. Your cake will be a touch thicker and may need a few extra minutes to bake and won’t have quite as much length when cutting it into two pieces to make the two parts of the long. But it should be fine.
Can the filling be made and stored in the fridge a day before the sponge cake is made?
Since the filling is basically whipped cream, it might deflate a bit if you let it sit and then stir it up again.
planning to make this cake for my Christmas dinner, I’m wondering how far in advance I could make it.. could I bake it on the 23rd for the 25th?
Yes, it does well being made ahead and stored in the fridge.
Looking forward to trying this for Christmas dinner. will a 1/2 sheet pan work (instead of a jelly roll pan)?
Since that pan is a touch bigger, your cake would be a little bit thinner and wouldn’t bake as long. I haven’t worked with it in that size to know if that’ll make it any more or less difficult to roll and unroll. And then of course your cake layer will actually be thinner with the filling. Assuming the rolling and inrolling isn’t an issue and the thinner cake doesn’t bother you, I assume it would be fine. I just haven’t made it in that size to be able to say for sure.
Can this be made the day before and refrigerated?
Absolutely.
I’ve never made a Yule Log Cake and want to be accurate. You call for a “17 x 12 inch jelly roll pan. When purchasing, I googled what size is a jelly roll pan and it said it was 15 1/2 X 10 1/2 so that’s what I bought. What should I now use??
A slightly smaller pan should be ok. Your cake will be a touch thicker and may need a few extra minutes to bake and won’t have quite as much length when cutting it into two pieces to make the two parts of the long. But it should be fine.
I had tried this receipt last year ..first time ever make one , its came out beautifully and delicious.. surprised my family !!! For sure I am going to make it again ( my husband requested 😁) thank you Lindsay
Awesome! Glad it was a hit!
This will be my first attempt at a yule log. Just a quick question. I’m confused about the eggs in the cake instructions. When you say add egg yolks to sugar do you mean 2 yolks or 4? Then “add the egg whites” do you mean 2 or 4? Thank you! My son and I can’t wait to make it.
All 4 egg yolks are added at the same time. The 4 egg whites are all whipped at the same time. You add about 1/3 of the whipped egg whites to the cake batter to help loosen it up, then add the rest. I hope that helps!
I want to add chopped pralines to the filling for a surprise texture. I’ll also top the log with some of the chopped pralines. Do you think there will be an issue with them causing the filling not to firm up correctly?
No, pralines shouldn’t affect the filling.
I made this Yule log last year and it was delicious. The cream filling was the best part, not too sweet but complemented the chocolate cake perfectly. It was fussy to make but not hard. I will make it again this year but omit the decorations. Instead I will use a plastic ornament to decorate the log.
So glad you enjoyed it!
This is my go to recipe for Christmas, thank you for sharing!!! Any advice if I needed to omit the cocoa powder this year?
I’m glad you’ve enjoyed it! It often isn’t as simple as leaving out the cocoa powder and replacing it with flour. You may not get the same results. It’s hard to advise, since I haven’t tested it that way.
I’m going to try this! Can it be made ahead and frozen at any point?
You could freeze it at step 16 or even freeze the fully frosted log. It should be ok either way.