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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
My cake is very thin. I added the cream filling and rolled it up.. it’s all cream? I followed the recipe exact.. any ideas?
I would double check your baking powder.
You cannot spray or grease the pan before putting the parchment paper in can you? Getting my paper to lay right in the corners is difficult. I’m guessing any type of oil/butter will not work to roll up the cake. I have always dumped mine on a towel as people have suggested.
You could try greasing the pan. Should be ok.
Hello I am making this for the first time is it ok to use a 12×17 pan
So happy I found this recipe, used it to bake my first ever yule log and it turned out perfect! From the filling to the frosting, my whole family loved it!
I’m going to try this recipe tomorrow. I am not a baker so this session could prove to be fatal (to both me and the log). I’ve read all the comments. We’ll see how it goes…
Yesterday I decided to make a cake like this using another recipe I found online. That was a big mistake because it wouldn’t even peel off the parchment paper after baking. My husband told me to forget about it because we “had enough desserts for Christmas.” Ha! I was not going to let this cake get the best of me.
I found your recipe and the finished product looked so pretty that I tried again. I followed your directions EXACTLY and didn’t change a thing. I now have the most delicious and beautiful cake I’ve ever made, all thanks to you! I’m so grateful. Merry Christmas and happy, healthy new year!
So glad it was a success!
Hi!
I love your baking recipes, they are seriously amazing! You are usually the first person I love for when I need to make a good cake.
I do think you should modify this recipe a bit, so it’s more user friendly.
I think it’s important to note that the marscropone needs to sit at least 45 mins room temp, if not an hour, before incorporating it into the whipped cream mixture. I think it’s also worth noting that whipping the marscropone with a hand mixer before incorporation also makes it much smoother and a more desired texture. Your instructions for this were a little vague and I ended up the first time with super chunky, grainy, whipped filling that I needed to remake.
I also had an extremely hard time with the cake itself cracking on me when unrolling it. The first time with the parchment paper you suggested was worse. The second time I used a towel after some research and had better luck with that, but there still was a crack. Fortunately this time it was salvageable. Do you have any tips on how to avoid this?
I’m so glad to hear you enjoy the recipes!
As for your suggestions, I appreciate the feedback. It’s always a challenge when working on and writing a recipe because everyone has opinions on the best way to approach things and it seems no matter what approach I take, there are always questions, etc. I do my best to chose the best approach for the most amount of people based on my experience and feedback I’ve gotten in the past.
The thing about the mascarpone cheese – First, the time it takes to “warm up” a bit will vary depending on your climate, air conditioning, etc. Second, mascarpone is finicky and if you over mix/beat it, it breaks down and gets watery and you can’t save it. So whipping it beforehand could be problematic for some. But you can certainly do it. I personally have never had trouble with lumps and for the most part don’t get that feedback.
As for the cake, this also varies by person. I tested the towel method several times and truly hated that method. But if it worked well for you, I’m glad. As for suggestions, you have to roll it when hot and unroll it when cooled. Just be very careful and work slowly when you unroll it. I do think this is something that gets better with practice and working with it a bit, but there’s no doubt that cake rolls can be a challenge.
I made two cakes and cut the logs to make 4 smaller logs for gifts. They turned out great! I am not an experienced baker. The instructions were clear and easy to follow and the result was delicious. The sugared cranberries and rosemary were a beautiful touch.
Can you use semi-sweet chocolate chips for the ganache?
Yes, that’ll be fine.
I made this cake yesterday. Absolutely delicious! So light and airy. And a fun decoration!
Hello thanks for the recipe, just want a clarification for the granulated sugar. Is it 155 grams or 3/4 because I would assume 3/4 cup is 98 grams not 155 grams (like the coco powder)?
The measurements are all correct as written. Sugar and cocoa don’t weight the same.
Hi, I’ve decided to try this recipe for Christmas to make very first Yule Log. But I have a few questions.
If I don’t have heavy whipping cream, would normal whipping cream worked out? Or is there any toehr substitutes that we can use it as?
Heavy whipping cream is best/kind of necessary. The higher fat content allows it to whip into a more stable whipped cream.
From start to finish, including cooling time, how long will this recipe take? I have about 3 hours and not sure if that is long enough.
If you’re looking to bake the cake and get all the way through decorating, 3 hours is probably not long enough.
Absolutely amazing! I have no experience in cooking, this recipe was so accurate and the results were awesome! The desert was not only beautiful but also delicious! Thank you Lindsay!
Alex
Hi!! I am planning to make this for Christmas Eve dinner and wanted to ask you if I could substitute the granulated sugar with brown sugar? What do you think? Thank you!
I didn’t test it to be able to say for sure. I suppose it’d probably be fine.
I’m going to make this. I feel like adding a little peppermint extract to the ganache might be good. And I’m surprised there’s no coffee in the chocolate cake or ganache; it complements the flavor of chocolate so perfectly and you can’t taste it in the finished product!!
Awful recipe.
Wasted two cakes worth of ingredients even though we followed everything exactly.
The cake either sticks to the parchment or it just collapses into a million pieces.
Yes we double checked the ratios, we rolled it in parchment while it was hot, we waited for it to cool entirely. We did everything right, this recipe is just awful.
Hi, I just made the Yule Log and it is beautiful and delicious. My kids ( very perticular about their desert) say its the best thing they have ever had.