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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
Can the cake be made and left rolled for four or five Hours before filling it?
Probably, but I will say that the longer it sits after cooling, the more likely it is to crack when you roll it back out. I made the roll part not long ago and it rolled out beautifully and was totally cooled, so I left it overnight because I couldn’t fill it then. It totally cracked – badly – the next day. I made a new one and rolled it shortly after it was full cooled and there was no problem. So can you? Maybe. It just depends on how long it can sit before it’s an issue. I hope that helps.
I love this recipe. It’s easy and the results will definitely be delicious. I also have to comment that your video is wonderful. Your instructions are clear and helpful. Thank you.
Awesome! So glad you enjoyed it and that the video was helpful! 🙂
I was going to make this for the holidays but I hate dark chocolate! Does it taste like like regular dark chocolate when you add all the other ingredients?
I really think taste is subjective, so what I think may not be what you’d think. That said, the dark chocolate in this cake is not overpowering. I actually felt like the regular cocoa didn’t give a strong enough flavor.
Hi Beth! I do not like dark chocolate at all! Just made this for my husband and tried a bit of the cake while I was decorating it and it was really good, I personally didn’t get that dark chocolate taste.
I’m glad you enjoyed it!
Hi! I just saw this recipe and want to make it for the first time.the video is perfect! I want to make sure,is it ok to freeze completely finished? Thanks!!!
I’m glad the video is helpful! You should be able to freeze it full finished without a problem. I may just wait on the sugared cranberries and rosemary, since the sugar could melt a bit during thawing.
Hi Lindsey I enjoy all your recipes but how do I save when they come on my email?
I’m glad you enjoy them! I think how you save them really depend on your preferred method. You could always refer back to your emails, print them out and store them in a book, or Pin them if you have a Pinterest account. I also hope to be adding something to my site soon (hopefully by January) that would allow you to create an account and login and save recipes that way.
Do you ice the whole thing then cut the ends to reveal the spiral on the ‘logs’?
You could cut the ends wither before or after you frost it, but it would give a cleaner cut if you do it after you frost it.
I made this for a birthday and no one could believe it was homemade. The cake and filling are perfection, light and creamy. I found the ganache icing to be a little too sweet but no one else thought so. I think without icing just a sprinkle of icing sugar or perhaps a dark chocolate shell would finish the taste more perfectly. Decorating tip: cut chocolate macaroons (the chocolates not the cookies) in half and stick them on the sides, looks like wood conk (reishi) mushrooms! Great cake, thanks for the recipe!
I’m so glad you enjoyed it!
Is it possible to make the day before? Having a late afternoon Christmas get together
Yes, definitely!
How far ahead can you make it? Thank you <3
It should last well in the fridge for 3-4 days, so any time in that timeframe would be fine. But you can also freeze it. I like to freeze it after I roll it with the filling and then decorate it after I thaw it in the fridge.
Is it possible to freeze this dessert ? I was thinking about making it then freezing it and gettuling it out the day I need it.
Yes, definitely. It freezes very well. Just thaw it in the fridge.
I made this last Christmas and everyone loved it! Question, how early in advance can I make it?
It should hold up well. You could easily make it 2, maybe 3, days in advance.
Thank you for sharing this.
I have a Christmas party and am really gonna try baking this.
Can I use Dutch Processed Cocoa Powder?
Getting all excited to hear from you.
Thanks in advance.
Yes, you can. I hope you enjoy it!
Using the parchment paper scares me…could you flip onto a towel and remove paper and wrap with towel instead?
Sure, you can use a towel.
When I was in my teens, I used to make 3 or 4 actual Yule logs every year! The hardest part is waiting for them to set in the freezer! LOL
Fun! I hope you enjoy this one if you give it a try!
SO delicious!!!! Everyone loved it. Recipe has many steps but well described. I would like to make it again this Christmas but am wondering how long in advance I could make it? Does it freeze?
Awesome! So glad it was a hit! It lasts pretty well and should be fine in the fridge for at least 4-5 days. And yes, you can freeze it. I would probably freeze the cake roll after you fill it and prior to decorating it. It should be fine frozen for up to 2 months. Just thaw it in the fridge before decorating and serving.
I made this now a few times it’s fantastic and a huge hit . How long ahead of time can I make this for a birthday?
It actually does quite well if it’s filled and frosted. It should last for 5-7 days quite easily.
This recipe was awesome; the whole family loved it. I added some orange zest to the icing which gave it a nice pop, but it would have been just as good without it.
So glad you enjoyed it!
This was a hit!… however it did crack and split a bit. I have made these yrs before esp pumpkin rolls and they didn’t split. However this one did…I put the cheese filling in the same day after it cooler and rerolled. Then I double wrapped it and froze it for 3 wks! I then took it out and put the ganache frosting…I was worried since I didn’t use it for so long. But it was an instant HIT. Loved the flavor…not too sweet and the sponge cake was wonderful. I have had lots of requests for the recipe! Thank YOU!
So glad it was a hit!