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
Can this cake be stored, uncovered, in the fridge if I make it the day before? Or do I need to try to store it in an airtight container and transfer to the serving plate (which sounds very challenging!)? Thanks!
It should be fine uncovered for a night if it’s fully made.
Made this for a family gathering and it was wonderful. Moist, spongy cake, delicious filling and ganache. Instead of leaving the parchment on while it cools, I lay out a dish towel, sprinkle generously with powered sugar, after cooling the cake for 5 minutes in the pan, gently lift it out and carefully flip it onto the towel, then peel off the parchment and roll the cake up in the towel to cool. This method leaves you with a cooled cake with no hardened parchment to peel. Don’t worry if the cake cracks slightly while you flip it, you will fill with ganache and never know it. Also, my ganache never whipped up (wonder if it may be because I mistakenly let the cream boil in the microwave first). I just added the remaining 4 oz chocolate chips from the 12 oz bag and then refrigerated it for a bit and it thickened and spread beautifully. Will make again for Christmas!
Hi! If I make this a day ahead of time, is it better to make it all the way through frosting it or just up to putting the cream in the middle and the rollin it. What is the best way to store it a day ahead? Thanks!
I would make the whole thing, ganache and all, and then store in the fridge. The ganache will actually help hold the moisture in the cake.
Is it ok to leave it uncovered in the fridge?
That should be fine. The ganache should keep it pretty well insulated.
Hey Lindsay this cake looks amazing! How tall are the side of your pan? I have a 11x17inch cookie sheet and the sides are a little less than an inch tall would that work or do you think the cake would over flow?
Hi, sorry, one more question. Does the dark cocoa powder lend a bitter taste like dark chocolate? I’m making this for my kids who dont like dark chocolate. Thanks again!
HI Lindsay! Thank you for this recipe; I’m excited to try it! Is it okay if my 12by17 pan has ridges like this one: ZW5jcnlwdGVkUXVhbGlmaWVyPUFVNFUxVFJORkFIT1EmZW5jcnlwdGVkSWQ9QTA2ODUwNTlTUzJNOFpRNzFRU0smZW5jcnlwdGVkQWRJZD1BMDU5NDI1MzE2WFIwQjNMRFhGWUEmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Hi, I need to make a white cake instead of Chocolate. Should I just omit the cocoa powder? I need to make this for next week, day before xmas. Thank you.
I’d recommend finding a white cake roll recipe.
This looks perfect for what I want to make for my daughter’s birthday this weekend. However, she wants a chocolate peppermint cake. Do you think I could add peppermint extract to the filling? Or should I add it to the ganache? And how much would you recommend?
Thank you so much!
You could add it to the filling. I might add one teaspoon and taste it to see if you want to add more. Still use the vanilla as well.
Hi, this looks awesome and I would like to try it, how long in advance can you make this cake?
It should be fine to make in a day or two in advance.
This recipe is easy to follow and in the end has wonderful flavor. My only and biggest problem is when I unroll the cake, no matter what I do, cracks/breaks in sections. I’ve tried this recipe a few times trying to fix any possible error on my end but I just think this cake is too moist. I’ve tried parchment paper like the recipe. I tried it sprayed and not sprayed; I’ve tried the towel method that I use for pumpkin rolls but it still cracks/breaks. Hopefully for the one I just made, I will be able to cover with the chocolate.
My friend and I zoomed 1000 miles apart to create this cake! This turned out lovely with some modifications. I made mine gluten free using Cup4Cup flour. I added 1 tsp almond extract to the filling, 1 tsp cinnamon to the frosting and used Enjoy Life dark morsels. I loosened the cake at about 1-2 inches around the edges to help the cake release easier before rolling it with filling. Be sure to refrigerate the frosting for about 5-10 minutes so it keeps its shape while mixing with a hand mixer (refrigerate/mix again if still too runny to spread). I used a toothpick to make the lines. The clumped sugar left from dipping the cranberries and Rosemary sprigs made perfect “snow” on the Yule log. Despite leaving out the baking powder, which made it more dense and fudge-like, it was still delicious. I took lots of photos so I could remember what to do next time!
I am trying to make my first ever Yule cake log for this Christmas. If I don’t have sour cream, can I use full fat yoghurt and still achieve the same lightness?
I didn’t test yogurt but usually don’t like it as much personally. It’d probably be fine though.
Hi. I was thinking about incorporating some frangelico or Kahlua. I wasn’t sure if I should brush the cake with it before I spread the cream or if I should incorporate it into the marscapone cream. Can I do something like this and how would you do it?
Depending on how strong you want that flavor, you could even do both. You won’t be able to add much to the whipped cream without thinning it out too much. So I’d probably start with brushing it onto the cake. But if you wanted a little extra flavor you could add a touch of it to the whipped cream as well.
I went to the store to get a jelly roll pan and the closest they had to 17×15 was 13.5×19.5 — will this work?
I’m not entirely sure since I haven’t tried that pan size. But as long as it doesn’t make too thick or thin of a cake I guess it should be fine.
I’m going to try this for a baking contest at work. I’ve tried two other attempts at a cake and didn’t like how they turned out. All other jelly-roll type cakes call for rolling up with a tea towel with confectioner sugar sprinkled on it. Won’t it stick to the parchment if you use the same as it’s baked on? That’s my biggest concern.
Well you want the parchment paper to stay on the cake when you roll it up so that you can roll it back out. It shouldn’t stick though when you try to peel it off after you roll it back out.
I made this cake and it was absolutely fabulous -the best I have ever tasted! The balance of flavors were perfect! I followed the instructions to the letter and it came out great-quite impressive when I brought it to the table! It is something I always wanted to attempt-thank you
So glad you enjoyed it!