Name: Yule Log Cake (Bûche de Noël) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: French
Ingredients: 3/4 cup (98g) all-purpose flour; 1/3 cup (38g) Dutch process cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 4 large eggs, divided (yolks and whites separated); 3/4 cup (155g) granulated sugar; 5 tbsp (72g) sour cream; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 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; 8 ounces semi-sweet chocolate, finely chopped; 1 cup heavy whipping cream; Sugared cranberries (optional); Sugared rosemary (optional)

Jump to Recipe· 4.4 from 86 reviews

Nothing says festive cheer quite like a traditional Yule Log Cake (Bûche de Noël) Recipe, a delightful dessert that combines light chocolate sponge cake with a luscious mascarpone filling and a rich chocolate ganache. This classic holiday treat not only tastes heavenly but also looks absolutely stunning on any Christmas table, evoking the cozy warmth of yuletide and the joy of sharing something truly special with loved ones. Whether you are a seasoned baker or giving this a go for the first time, this recipe is a wonderful way to spread the spirit with every bite.

Ingredients You’ll Need

A single slice of chocolate roll cake is shown on a round white plate with a wood texture. It has two visible layers: the inner swirl is white cream, and the outer swirl is dark chocolate cake with a textured chocolate frosting on the outside edge. The plate has a silver fork placed on the bottom right side and a sprig of green rosemary on the bottom left. In the background, part of the full chocolate roll cake sits on a wooden cake stand with a textured bark edge. Red berries, green pine branches, and pine cones are scattered around the scene on a white marbled surface, creating a festive atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step to creating a fantastic Yule Log Cake (Bûche de Noël) Recipe. Each component plays a crucial role in building the perfect balance of flavor, texture, and color, making the final result irresistible.

3/4 cup (98g) all-purpose flour: The base of our sponge cake, providing structure and a delicate crumb.
1/3 cup (38g) Dutch process cocoa powder: Gives the cake its deep chocolate flavor and rich color.
1 tsp baking powder: Helps the cake rise to a light and fluffy texture.
1/2 tsp salt: Enhances the chocolate flavor and balances sweetness.
4 large eggs, divided: Vital for texture; the yolks enrich while the whites lighten the batter.
3/4 cup (155g) granulated sugar: Sweetens the cake and helps create a tender crumb.
5 tbsp (72g) sour cream: Adds moisture and a subtle tang to brighten flavors.
1/4 cup unsalted butter, melted: Brings richness and smoothness to the cake batter.
1 tsp vanilla extract: Infuses warmth and depth of flavor.
1 1/4 cups (300ml) heavy whipping cream, cold: Essential for the whipped filling and ganache, lending a silky texture.
3/4 cups (86g) powdered sugar: For sweetening the filling delicately.
1 tsp vanilla extract: Adds aromatic vanilla notes to the filling.
1/8 tsp salt: Balances the sweetness in the filling.
8 oz (226g) mascarpone cheese, softened but chilled: Gives the filling a luscious creaminess and slightly tangy flavor.
8 ounces semi sweet chocolate, finely chopped: For the ganache coating to encase the Yule Log in decadent chocolate richness.
1 cup heavy whipping cream: Heated and combined with chocolate to make smooth ganache.
Sugared cranberries, optional: For a festive garnish adding sparkle and tartness.
Sugared rosemary, optional: Adds a beautiful, aromatic touch reminiscent of the holiday season.

How to Make Yule Log Cake (Bûche de Noël) Recipe

Step 1: Prepare the Cake Batter

The journey starts by preheating your oven to 350°F and lining a large jelly roll pan with parchment paper, making sure the edges stick up so you can later lift the cake easily. Sift together the flour, cocoa powder, baking powder, and salt to ensure an even, tender crumb throughout the cake. In a separate bowl, whisk egg yolks with sugar until they’re smooth and creamy, then stir in the sour cream, melted butter, and vanilla. Slowly mix the dry ingredients into this wet base to create a luscious chocolate batter.

Step 2: Whip and Fold Egg Whites

Whip the egg whites to stiff peaks for that lightness that will lift your cake beautifully. Carefully fold a third of these whipped whites into the chocolate batter to loosen it, then gently fold in the rest until the batter is uniform. This technique ensures the sponge stays airy but stable enough to roll.

Step 3: Bake the Cake

Spread the batter evenly in your prepared pan and slide it into the oven, baking for about 10 to 12 minutes. You’ll know it’s ready when the cake springs back lightly to the touch and a toothpick inserted comes out clean. Working quickly, lift the cake out with the parchment and place it on a flat surface so you can roll it up while it’s still warm.

Step 4: Roll and Cool the Cake

Rolling the cake while hot involves starting at the shorter edge with the parchment paper and gently curling it up. This step is crucial because it trains the cake to roll without cracking later. Unroll and reroll the cake every few minutes over the next hour until completely cool. This patience pays off beautifully in the flexibility and shape of the final log.

Step 5: Make the Filling and Fill the Cake

Whip heavy cream with powdered sugar, vanilla, and salt to soft peaks before adding mascarpone cheese, then whip until stiff peaks form, creating a silky and creamy filling. Carefully unroll the cooled cake and spread the filling evenly over the surface. Reroll the cake without the parchment paper, wrap it tightly with plastic wrap, and refrigerate for at least an hour to let it set properly.

Step 6: Prepare the Chocolate Ganache and Decorate

Chop your semi sweet chocolate and place it in a bowl. Heat the cream just until boiling, then pour over the chocolate to melt it beautifully. After a few minutes, whisk until smooth and let it cool until thick enough to whip. Whip the ganache until light and spreadable, then use it to cover the cake completely. As a festive detail, use a fork to paint bark-like lines across the surface, attach a smaller diagonal slice of cake to mimic a branch, then garnish with sugared cranberries and rosemary for an enchanting look.

How to Serve Yule Log Cake (Bûche de Noël) Recipe

This image shows a chocolate roll cake shaped like a log with two layers visible: the outer textured brown chocolate frosting layer with wood grain lines covering the entire cake, and the inner dark chocolate cake layer rolled with a smooth white cream layer creating a spiral pattern when viewed from the cut end. The log cake is placed on a wooden slab with rough bark edges and decorated with green pine leaves and red and purple sugared berries on top and around it, sprinkled lightly with white powdered sugar to mimic snow. The background has blurred natural holiday decorations. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Decorate with sugared cranberries and rosemary sprigs to add natural sparkle and holiday aromas. These garnishes complement the cake’s rich chocolate flavor with fresh tartness and a hint of piney fragrance, making the presentation even more inviting.

Side Dishes

This cake pairs wonderfully with light accompaniments like a simple dusting of powdered sugar or a scoop of vanilla bean ice cream to balance the rich chocolate. A small glass of dessert wine or a cup of rich coffee can elevate the tasting experience even further.

Creative Ways to Present

Place your Yule Log Cake on a wooden serving board for a rustic charm or on a festive platter adorned with edible gold flakes or powdered sugar snow. Wrapping the cake with twine or placing miniature pinecones around adds a cozy, wintery feel to your dessert table.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Yule Log Cake (Bûche de Noël) Recipe tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days. Keeping it chilled preserves the creaminess of the filling and the smooth texture of the ganache coating.

Freezing

If you want to prepare ahead of time, the cake can be frozen. Wrap it well in plastic wrap and aluminum foil to protect it from freezer burn, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.

Reheating

This dessert is best enjoyed chilled, so reheating is not recommended. However, allowing it to sit at room temperature for 20 minutes before serving can soften the ganache slightly and enhance its melt-in-your-mouth quality without losing structure.

FAQs

Can I make this Yule Log Cake ahead of time?

Absolutely! This cake benefits from chilling so you can make it a day or two in advance. Just be sure to wrap it well to keep it moist and fresh.

What can I substitute for mascarpone cheese?

If mascarpone is hard to find, cream cheese mixed with a bit of sour cream or heavy cream can work as an alternative, though mascarpone offers the creamiest, most authentic texture.

How do I avoid cracks when rolling the cake?

Rolling the cake while it’s warm and rolling/unrolling it periodically while it cools helps it stay flexible and reduces cracking. Also, be gentle when unrolling to avoid sticking.

Can I use a different chocolate for the ganache?

Yes! You can use bittersweet or milk chocolate depending on your taste preference, just keep the ratio of chocolate to cream the same for proper consistency.

Are there any dietary adjustments I can make?

You could substitute dairy ingredients with vegan alternatives, but it may change the texture and flavor. For gluten-free, try using a gluten-free flour blend, but be mindful the sponge’s texture may vary.

Final Thoughts

Making the Yule Log Cake (Bûche de Noël) Recipe is truly a rewarding experience that fills your home with festive aromas and your heart with holiday joy. It’s a beautiful centerpiece that invites cozy conversation and celebration. I hope you give this recipe a try and watch it become your favorite tradition as well!