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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
This recipe is terrible, it cracked so much it was in multiple pieces and I did exactly what it said in the video, had to throw the whole thing out
Did this recipe easy to do. Fun and beautiful. I personally find it rolls nicer when flipped on a tea towel that’s dusted with coco powder.
I have made this cake the last several Christmas’s. But I have done it the day of. If I make the cake with the filling on Saturday, and put it in the fridge, would it be good still to decorate on Christmas and not dry out?
Thanks!!!
Glad you enjoy it! Yes, it should be fine.
What a delight to make and rolled up beautifully. After the roll has cooled, can i place in refrig, wrapped in plastic ? (Keep it rolled in the parchment paper, too)I On Christmas Eve, unwrap, fill, and frost. Thank you!
Glad to hear it! once the roll has cooled, you’ll want to fill it or it’ll get more stiff and harder to unroll without breaking it. But after filling it, you can wrap it and refrigerate it.
This was so good! I ended up having to make it while holding my three year old “Like a little baby” as per her demand and it was still pretty easy! Also, we just moved to Denmark and haven’t bought a mixer yet, but it still turned out so good. The leftovers are in the fridge and everyone in the house is chomping at the bit for round 2.
So glad you enjoyed it!
How long can this be refrigerated for?
It should be fine in the fridge for about 4-5 days.
I am no baker. However, I have just successfully made this for a second year in a row, so it wasn’t beginners luck the first time! Very easy instructions, some patience is needed with the rolling and unrolling, if it cracks a little, thats what the ganache is for! The filling is DELICIOUS. Huge fan. Thank you!
Lindsay, Another question, re filling. You have a chocolate version of the mascarpone whipped frosting, would that would as well with the log? Also, how do you feel about your chocolate mousse filling for this yule log. Maybe one works better than the other for storing a couple of days? Your suggestions will put me on the right track, thank you.
Lindsay, I am glad to have found your version of the yule log as your comment re trying others that were dry and not tasty has been my experience. I see your recipe has a few remedies for this. I wonder if a flavored simple syrup would work with this cake to help moisten/flavor it? My question is, can this cake be make and rolled and stored a couple of days prior to filling and frosting, or should cake be completely finished and stored? I don’t want to do anything in advance if the result would diminish the final cake too much. Any suggestions as to what steps can be done in advance would be greatly appreciated. Thank you.
This is a great recipe and a beautiful cake. I make two or three every year. Making two tomorrow, one for Christmas and one for my mother in law to take to her Quilting Circle Christmas Lunch. She’ll be the star of show when she shows up with this beautiful cake. Sometimes instead of cranberries and rosemary I cut holly leaves and berries off our tree and sugar those.
This was easy to follow and the cake was a show stopper. I added a thin layer of Raspberry ginger jam inside along with the mascarpone crea. This year I’m making it in AZ for Xmas and will add a thin layer of prickly pear cactus marmalade. Wish I could upload a pic. I even made marzipan mushrooms and fungus for the log.
I brought this to a church party and it was gone in about 10 minutes. It looked awesome and tasted wonderful.
Hello! I love this recipe so much and it’s a family tradition every year to make it for my family during Christmas. I completely blanked out about what kind of butter to use. If it doesn’t matter, then problem solved! Also, any tips on how to get the cake to not stick to the towel? Also, if I make this about 20-24 hours before we’re actually going to eat it, do I stick it in the fridge? And will it stay the same texture, taste and be okay to eat? Thanks so much and have a great Christmas.
I made this today and it is delicious. I did add a tsp of espresso powder to the dry ingredients for the cake to really enhance the chocolate flavor. The cake is really moist and flavorful, the mascarpone filling is light and fluffy and the ganache is really good too. I used a pastry brush to get the texture look of a log instead of a fork.
I made this yesterday for an early family Christmas. It looked great and tasted great! Definite crowd pleaser!
can I use the regular 100% cacao powder from Hershey’s? Instead of the special dark
Yes, the flavor is just better with the dutched cocoa.
I’m currently making the cake right now, I ended up buying the Dutch cocoa by Hershey’s and the cake is coming out good so far! The cake did have a slight crack in it but it isn’t severe so I’ll work it out. The only thing I did different is find another recipe for meringue mushrooms that I’m going to add to the final product.
I did not have luck making this cake. My first attempt (the cake part) had to go right into the trash. After initially rolling it, I could not get it to unroll, no matter how careful I was. It stuck to the parchment paper as though glued. My
second try was only slightly better. I sprinkled the cake with powdered sugar this time before rolling. It seemed to unroll, and re-roll successfully with that. But when I unrolled it for the final time (when cooled and ready to put the filling on), I found deep, deep cracks. I managed to fill it, pasted together enough with the filling, and wrap it in cling wrap and refrigerated it. I’m debating whether or not to go ahead and ice it with the ganache, hoping to cover and seal the cracks. Or, just cut my losses and throw this one away also. Very disappointed with my attempts. Not sure where I went wrong.
Did you watch the video by any chance? I walk you through how I do it. Also, how long did it sit while cooled before you unrolled it to fill it? I notice that the longer I let it sit, the more likely it is to crack when I unroll it again.
Thanks for your reply. I watched your video a number of times and really appreciated the detailed instructions. So, I tried a third time but had the same results. Deep cracks, all the way through. The filling serves as glue, so I patched it together as best I could. I live at high altitude, 5280 ft above sea level, so maybe that contributes to my struggles. Anyway, chocolate goes a long way in covering my mistakes; just not the pretty centerpiece holiday dessert I was shooting for. But, thanks again for your assistance.