This Classic Yule Log (Bûche de Noël) is a beautifully festive dessert perfect for Christmas celebrations. A light and airy chocolate sponge cake is rolled with a rich, creamy filling and covered in decadent chocolate ganache to resemble a real log. This elegant dessert is easier to make than it looks and will be the highlight of your holiday table!
Why You’ll Love This Recipe
- Classic & Festive – A traditional Christmas dessert with a stunning presentation.
- Light & Fluffy – A delicate sponge cake rolled with a creamy filling.
- Rich Chocolate Flavor – Perfect for chocolate lovers.
- Customizable – Add flavors like coffee, hazelnut, or peppermint.
- Make-Ahead Friendly – Prepare in advance for stress-free holiday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge Cake:
- Eggs (room temperature)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
For the Filling:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Mascarpone or cream cheese (optional for extra stability)
For the Chocolate Ganache:
- Semi-sweet or dark chocolate (chopped)
- Heavy cream
- Unsalted butter (for shine)
Optional Decorations:
- Powdered sugar (for a snowy effect)
- Chocolate shavings or curls
- Meringue mushrooms
- Fresh berries or sugared cranberries
- Rosemary sprigs (for a festive look)
Directions
Make the Sponge Cake:
- Preheat Oven – Set to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Whisk Eggs & Sugar – In a large bowl, beat eggs and sugar until thick and pale. Add vanilla extract.
- Sift Dry Ingredients – In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Fold Into Egg Mixture – Gently fold the dry ingredients into the egg mixture until combined.
- Bake – Spread batter evenly in the prepared pan and bake for 10-12 minutes.
- Roll the Cake – While still warm, invert the cake onto a kitchen towel dusted with cocoa powder. Peel off parchment paper and roll the cake with the towel. Let cool completely.
Make the Filling:
- Whip the Cream – Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. (Optional: Add mascarpone for extra richness.)
Assemble the Yule Log:
- Unroll Cake & Spread Filling – Carefully unroll the cooled sponge cake and spread an even layer of filling.
- Roll Back Up – Gently roll the cake back up without the towel. Place seam-side down and refrigerate for 30 minutes.
Make the Ganache:
- Melt Chocolate & Cream – Heat heavy cream until warm (not boiling), then pour over chopped chocolate. Stir until smooth, then mix in butter for shine. Let cool slightly.
Decorate the Yule Log:
- Frost the Cake – Spread ganache over the rolled cake, using a fork to create a bark-like texture.
- Add Decorations – Dust with powdered sugar, add chocolate shavings, or place meringue mushrooms and berries on top.
Serve & Enjoy:
- Chill Before Serving – Let the cake set in the fridge for at least an hour before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Mocha Yule Log – Add 1 teaspoon espresso powder to the cake batter.
- Hazelnut Chocolate Log – Use Nutella in the filling and top with chopped hazelnuts.
- Peppermint Yule Log – Add peppermint extract to the filling and garnish with crushed candy canes.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- White Chocolate Log – Use white chocolate ganache for a snowy effect.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without ganache). Thaw in the fridge before serving.
- Serving Tip: Let the cake sit at room temperature for 10 minutes before slicing.
FAQs
Why did my sponge cake crack?
It may have cooled too much before rolling. Roll it while warm to prevent cracking.
Can I make this cake ahead of time?
Yes! Make it 1-2 days in advance and store in the fridge.
What’s the best way to get a smooth ganache?
Use finely chopped chocolate and warm (not boiling) cream for a silky finish.
Can I use a different filling?
Absolutely! Try chocolate mousse, buttercream, or jam.
How do I make meringue mushrooms?
Pipe small meringue caps and stems, bake, then attach with melted chocolate.
Can I use store-bought frosting?
Yes, but homemade ganache gives the best texture and flavor.
How do I make the bark texture?
Drag a fork through the ganache after spreading it onto the cake.
Can I add alcohol to the cake?
Yes! Brush the cake with rum, Baileys, or Grand Marnier for extra flavor.
What can I serve with Yule Log?
Pair with coffee, hot chocolate, or a glass of red wine.
Can I make mini Yule Logs?
Yes! Cut the cake into smaller sections before rolling.
Conclusion
This Classic Yule Log is a stunning and delicious holiday dessert that will wow your guests. With its soft chocolate sponge, creamy filling, and rich ganache, it’s the perfect way to celebrate Christmas in style. Try this recipe and make your holiday season extra special!
Print
Classic Yule Log Recipe
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Classic Yule Log features a light chocolate sponge cake filled with whipped cream or buttercream and covered in a rich chocolate ganache. It’s the perfect showstopping dessert for Christmas and holiday gatherings!
Ingredients
Scale
For the Chocolate Sponge Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
For Decoration (Optional):
- Powdered sugar (for a snowy effect)
- Chocolate shavings
- Fresh berries or sugared cranberries
- Meringue mushrooms
Instructions
Step 1: Make the Chocolate Sponge Cake
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat Eggs & Sugar: In a large bowl, beat eggs and sugar on high speed for 3-4 minutes until pale and fluffy.
- Add Vanilla & Milk: Gently mix in vanilla extract and milk.
- Fold in Dry Ingredients: Sift the dry ingredients into the egg mixture and fold gently until just combined.
- Bake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
Step 2: Roll the Cake
- Dust with Sugar: Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Roll While Warm: Immediately invert the cake onto the towel, remove the parchment paper, and roll it up from the short end with the towel inside. Let cool completely.
Step 3: Make the Filling
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Step 4: Assemble the Yule Log
- Unroll the Cake: Gently unroll the cooled cake and spread the whipped cream evenly over the surface.
- Re-Roll: Roll the cake back up (without the towel) and place it seam-side down on a serving platter. Chill while making the ganache.
Step 5: Make the Chocolate Ganache
- Heat Cream: In a saucepan, heat heavy cream until steaming (not boiling).
- Melt Chocolate: Pour the hot cream over chocolate chips and butter, let sit for 1-2 minutes, then stir until smooth.
- Cool & Frost: Let the ganache cool slightly, then spread it over the rolled cake, creating a log-like texture using a fork.
Step 6: Decorate & Serve
- Dust with powdered sugar for a snowy effect, add chocolate shavings, berries, or meringue mushrooms for a festive touch.
- Chill for 1 hour before slicing and serving.
Notes
- For extra flavor, brush the cake with espresso or rum syrup before adding the filling.
- Want a richer filling? Use chocolate buttercream instead of whipped cream.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 2 months.