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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 I freeze this with filling and ice outside when I remove from freezer
I haven’t tested it but I think it would be fine.
Everything tastes amazing, but my cake broke while rolling with the filling. Any tips for repairing or preventing.
For repairing, you should just be able to kind of line things up and keep rolling. If it broke on the outside, that’s a little harder so I’m not sure. As for preventing, going super slow when rolling/unrolling.
Can this dessert be frozen and if so, for how long?
I haven’t tried it, but I would think it’d be fine. Typically cakes can be frozen for up to 3 months, but not sure about this one specifically.
I would love to try it! Seems so good! Can I make it the night before and refrigerate it overnight?
Absolutely. I almost always make cakes the day before.
I have made this three times and oh my goodness, the BEST recipe. In fact, last December it was a birthday cake for my nephew. He LOVED IT.
So glad to hear that!
This recipe turned out PERFECT! I made it for Thanksgiving and it looked beautiful and tasted as good as it looked. It was gone by the end of the day and everyone could not stop talking about how delicious it was. I followed the directions to a T and had no problems. I did place the rolled cake in the fridge after it cooled for about 30 minutes before unrolling and placed the chocolate ganache in the freezer after it cooled for about 15-20 minutes. That worked great. I also sat the mascarpone cheese out for 45 minutes before mixing. I wish I could attach my picture because it turned out splendid. Will be a go to every year now!
So glad you enjoyed it!
How much does it cost to bake?
Since it is 1/3 cup of cocoa powder for chocolate cake, can I use 1/3 cup of flour for a vanilla cake instead?
It doesn’t really work like that and likely won’t turn out the same.
Do you have a recipe for a vanilla roll cake? Or a vanilla birthday cake?
I don’t have a vanilla roll recipe, but I have lots of vanilla and birthday cake recipes. I would do a quick search in the search bar at the top because there are all kinds of options.
I have made this yule log cake over the past few years and love it as well as all who enjoy it with me. Is it possible to make the cake and filling and freeze ahead and then add the ganache when the cake is thawed? Also any tips on how to roll the cake to prevent cracks when rolling or rerolling after fillinf would be appreciated. Thank you for your wonderful recipe.
So glad you enjoy it! Yes, you should be able to freeze the roll and then add the ganache after you thaw it.
As for tips, cake rolls can be tricky. I would say to unroll it slowly and carefully. Other than that, just follow the rest of the steps. Cracks definitely happen sometimes.
Is it possible to make it eggless? What are the substitute for egg
I don’t know, I’m sorry. I don’t use egg substitutes.
I am excited to make this for my cooking club holiday dinner. Do you use a stand mixer or mix by hand?
I use a stand mixer, but you could mix by hand.
If I made the filling ahead of time, how long would it last in the fridge?
The trouble with a whipped filling sitting and then getting stirred again later is that it can deflate. I wouldn’t recommend making it ahead.
I’ve made a whipped cream filling that holds up for days! You simply add a vanilla pudding package to 2 cups of whipping cream and a few TBSP of powdered sugar to add sweetness. It is so good and you could add mascarpone to it as well!
If I wanted to make this ahead of time, how long do you think it could be refrigerated before serving? Or would it just be better to freeze the unfrosted cake and frost after thawing?
You could refrigerate it for 1-2 days prior to serving. Or you could try freezing it, but I’d probably fill it and then freeze it.
hey! this looks amazing but i was wondering if there is anyway i could make it gluten free?
You could certainly try it, I just haven’t.
Lindsay, I see that you recommend finely chopped semi-sweet chocolate. Are you referring to a chocolate block, or are you saying that even morsels have to be chopped further? Thank you and Happy Thanksgiving!
I’ve got to say this recipe rocks. I do wish I’d gone with my gut and used a sugar dusted tea towel to roll it, but the flavors of the dark chocolate & mascarpone whipped cream melded together well. The whipped ganache set it off perfectly! Debating on a touch of espresso next time to really bring out the dark chocolate.