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
Mine turned out a little more “rustic” than the pictures, but still looked good. It tasted better, ever my picky oldest went back for more.
So glad you enjoyed it!
This cake was divine!! It looked spectacular and tasted even better!! The flavors and textures balanced each other well and I didn’t find it to be too rich or too sweet. The mascarpone filling was by far my favorite part!! I will say that the process is more time-consuming than difficult but the results are worth it. I decorated mine with meringue mushrooms, sugared rosemary and raspberries then dusted it with icing sugar.
So glad you enjoyed it!
This recipe is wonderful. I had tried another buche recipe years ago and found that cake was dry and had a weak chocolate-spice flavor—yuck! But this one is chocolatey and moist. One note on making the ganache: I had to chill it for about 15 minutes before whipping to get it to spreadable consistency. And to make my life easier, I baked, filled, rolled and tightly wrapped, and refrigerated the buche to day before so that I had only to make the ganache and ice and decorate on Christmas. I made meringue mushrooms for decoration. Everyone oohed and aahed at the presentation and gobbled up the cake. Thank you!
This was fun to make. And turned out so well! My family couldn’t believe I made it. Best of all it was so delicious! Picture worthy and so good. Thank you!
I was pretty intimidated by a ‘fancy’ cake, but the directions were nice and clear and worked perfectly. The cake was delicious!
I followed this recipe exactly using the tips. It turned out fantastic. My family loved this and I was so proud to serve this as our Christmas dessert!!!! This will be a family favorite forever. Thank you so much!
Thank you for sharing this beautiful cake and recipe. My first time ever making a roll and I followed exactly what you recommended and read a few of the comments about issues and feel like I nailed it. Can’t wait to serve it tonight for Christmas dinner with my family. Happy holidays to you and your family!
Loved making this bûche de Noël for the second year in a row. Best flavor and good instructions.
Can I switch the filling to chocolate whipped cream?
Sure!
Great version of a Buche de Noel BUT I will not be making this or any other recipe from this site. Ads kept popping up on screen, obscuring the recipe. It became very frustrating trying to measure out ingredients or read recipe steps when ads were superimposed. If I can’t read the recipe, I can’t make your beautiful bakes.
Print or screen shot next time, the ads are how they are able to continue to share their beautiful recipes for free with the world. Spread joy and appreciate the good things!
3rd year making this recipe and I love it. First year doing the sugared cranberries though. I seemed too have a lot of the whipped filling so I saved some. Not complaining about that though! Thanks for giving such great instructions. Can’t wait to have it for Christmas dessert!
The directions are not super clear…in the middle of making it, I remembered that sponge cake needs whipped egg whites to make it a sponge cake. The directions did not state this. Then when I as making the ganache, you need to chill the melted chocolate mixture before you whip it. Again, just some inaccuracies in the directions. Some bakers are not very experienced and would have made the recipe as written and had a mess on their hands.
Yes it does. Step 6 is where you whip the egg whites. And you don’t need to chill the ganache before you whip it. You only need to let it cool to room temperature, which is stated in step 18. all the instructions are there and very clear. I hope you enjoy the cake!
Agree, followed all your steps Lindsay and it came out beautifully!
This is the best cake ever. My kids love it! It’s a tradition for sure. My question is- how far in advance can I roll the filling in the cake? I serve Christmas lunch tomorrow at 4pm- can I roll the cake today and put the ganache on it tomorrow?
Yes, you can definitely do it ahead like that.
This has worked for me so far. I am at the filled roll stage. I watched the Youtube video that one of the other commenters linked to. I personally transferred my cake (it took two people) from the parchment paper to a towel dusted with cocoa powder. I then rolled it up VERY CAREFULLY. I left it in the fridge for an hour before unrolling. There were a couple cracks, but nothing that couldn’t be salvaged. You need to move VERY slowly. Hope this helps someone! The whipped cream (which I made with plain skyr yogurt instead of mascarpone) is delicious, I ate a bunch of it while filling up the roll. So far, so good.
First time making this and it’s wonderful. Moist cake and excellent filling. I have one question: after it’s frosted and ready to go, how do you store it so it doesn’t dry out? I imagine plastic wrap would ruin the look of the frosting/ bark. Any insights appreciated!
If you have a cake carrier, that would work. Otherwise it does pretty alright on its own. It’s fairly insulated by the ganache.
We have made this a few years in a row and it is a big hit! Can I make the cake and cream part the day before and then keep it in the fridge so that all I have to do on the day is ice it and decorate? Thanks!
Definitely.