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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
I just made this Yule Log for Christmas and it was absolutely divine. Everyone LOVED it!! My only issue was that my batter did not cover a 17×12 baking sheet. The batter was very thick and didn’t come close to spreading to that size. So, I didn’t have as much of a “swirl” as I would have liked. Otherwise, it was delicious!!
I was nervous making this the day of the party….WOW what a huge success! I think my pan I baked it in was a little large, however..it worked. I loved the filling, and the presentation was amazing. I served 12 people and everyone cleaned their plate. Thank you for posting this. YOU MAKE ME LOOK FANCY
Awesome! So glad it was a hit!
Made this for Christmas 2023 dessert and it was such a beautiful way to end a wonderful family holiday dinner. Everyone loved the presentation and the compliments were flowing after the first forkful. Thank you for this recipe. It will be a part of our holiday tradition for years to come!!
Awesome! So glad to hear that!
I tried this recipe for Christmas. The cake was delicious and a hit. The steps were easy to follow even for a newbie baker like me. I have saved the recipe and will surely be making it next year as well
I’m so glad you enjoyed it!
Tried making this recipe. My cake was much more flat and didn’t rise like yours did. Not sure if the recipe didn’t make enough as it is or if I spread it our too thin on the 12×17 inch pan.
Came out perfect my first try! Great instructions! Fantastic!
I studied several recipes before settling on yours. The flavors were just what I was looking for. I did notice that most other recipes had more eggs. I made your recipe using a total of six eggs and it made a beautiful sponge. This recipe is a keeper and was a big hit Christmas eve.
Very good demo and directions!
Rolling and re-rolling, as directed was key to preventing cracks. Came out beautifully! And it was scrumptious —
So glad it was helpful and you enjoyed it!
So delicious! Such a fun recipe to make for Christmas! It turned out perfect!!
So glad to hear that!
This has become my go-to recipe for Christmas! It takes a while, but the directions are very clear and easy to follow. Better yet, the cake stays delicious for a few days in the fridge for those after-holiday nibbles.
As others have commented, I did not have any luck unrolling this cake, it was very moist and glued itself to the parchment paper. No amount of finesse was going to save this thing.
However, I made lemonade from lemons and turned it into a trifle! Tear the cake into pieces, layer a small amount of the filling in the bottom of a bowl to keep the cake from sticking, followed by 1/3 the cake, half the filling, 1/3 cake, remainder of filling, then remainder of cake. Cut the ganache recipe in half and top the trifle with that, don’t worry too much if the ganache shows little bits of cake, you’ll cover it in the next step. Make rings/wreaths of sugared rosemary and berries – they don’t sell cranberries in the winter in Alaska, so I used raspberries. I was able to get 2 rings of raspberries and 2 rings of rosemary on mine, with a small sprig of rosemary sticking out of the middle of the final ring. Finally, sprinkle with the sugar clumps as suggested. It looked absolutely beautiful and I got SO many compliments! The cake is moist and flavorful, the filling is the perfect balance of tang and sweet, and the ganache is not overpowering.
As another note, I used 1:1 Bob’s gluten free flour and cacao powder so that I could actually eat it, haha! They didn’t cause a problem with flavor or texture at all – in fact, everyone was surprised it was gluten free. I’m not sure if this contributed to the unrolling issue, but honestly, it makes a GREAT trifle with a beautiful presentation, so I’m not upset!
This will be my go to every Christmas! Great instructions and tutorial (no cracked sponge!). Follow the steps and you can’t go wrong. Thank you for sharing your knowledge and expertise!
Thank you for the recipe, Lindsay, especially for all of the helpful tips and images. After following your directions carefully, we (my teens and I) baked our first Bûche de Noël. It was a smash hit at our Christmas supper on December 23, 2023. My sister-in-law said it was “perfect” (which was high praise coming from a skilled home chef like her). The Yule Log Cake will now be one of our holiday family traditions. Happy holidays!
I have wanted to try this for years, but was too intimidated. I decided to go for it, and the results were spectacular. The video was very helpful. I followed the directions exactly, and am so happy with the results!
Hi, this is such a delicious cake. It was my first time making a Yule Log and it turned out beautifully thanks to your step by step and easy to follow steps. The filling and ganache are delicious individually but when all 3 elements are combined, it’s incredible. Thanks a lot for sharing. I’ve made a few of your cakes now and they are all so great!
I’m so glad to hear you’ve enjoyed everything!
My granddaughter and I tried this recipe and it was a success! I am sure the next time it will be even prettier! Your video helped a lot. Thank you!