Name: Yule Log Cake (Bûche de Noël) Recipe
Prep time: 40 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) 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 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; Sugared rosemary

Jump to Recipe· 4.2 from 87 reviews

There is something undeniably magical about the holidays, and the Yule Log Cake (Bûche de Noël) Recipe captures that festive spirit perfectly. This traditional French Christmas dessert is like a delicious work of edible art, combining a tender chocolate sponge rolled with a rich mascarpone filling, all enveloped in a luscious chocolate ganache that mimics the look of a log. It’s a dessert that not only tastes heavenly but also brings an elegant charm to any holiday table, inviting everyone to indulge in a bit of sweet nostalgia and warmth.

Ingredients You’ll Need

A single, flat, rectangular layer of dark brown chocolate cake rests evenly on white parchment paper inside a baking tray, showing a smooth surface with a slightly porous texture. The tray sits on a white marbled textured surface, and the edges of the parchment paper are slightly raised around the cake. The photo taken with an iphone --ar 4:5 --v 7

Getting this Yule Log Cake (Bûche de Noël) Recipe right is all about simplicity and balance. Each ingredient is essential, working together to create a moist, flavorful sponge, a creamy filling, and a silky ganache that ties everything beautifully.

All-purpose flour (3/4 cup / 98g): The foundation of the sponge, providing structure without heaviness.
Hershey’s Special Dark cocoa powder (1/3 cup / 38g): Rich in flavor, it delivers that deep chocolate color and earthy note.
Baking powder (1 tsp): Helps the cake rise gently for a light, tender crumb.
Salt (1/2 tsp): Enhances and balances the sweetness and chocolate flavors.
Large eggs, divided (4 total): Eggs build the cake’s texture and richness; separating them allows for a light, airy batter.
Granulated sugar (3/4 cup / 155g): Sweetens the cake, creating the perfect balance without overpowering.
Sour cream (5 tbsp / 72g): Adds moistness and a subtle tang to brighten the chocolate.
Unsalted butter, melted (1/4 cup): Brings richness and a tender crumb.
Vanilla extract (1 tsp): A classic flavor enhancer that rounds out the chocolate notes.
Heavy whipping cream (various amounts): Used in both the filling and ganache, it adds creaminess and smooth texture.
Powdered sugar (3/4 cup / 86g): Sweetens the filling delicately, melting effortlessly into the cream.
Salt (1/8 tsp): Just a pinch to accentuate the filling’s flavors.
Mascarpone cheese (8 oz / 226g): Creates a luscious, silky filling that is rich but not heavy.
Semi-sweet chocolate (8 oz / finely chopped): Essential for the ganache’s glossy finish and intense chocolate punch.
Sugared cranberries (optional): Adds a festive pop of tartness and sparkle for decoration.
Sugared rosemary (optional): Offers an aromatic, wintry touch that looks beautiful on the cake.

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

Step 1: Prepare the Chocolate Sponge

Begin by preheating your oven to 350°F and lining a 17×12 inch jelly roll pan with parchment paper that extends above the edges. This little trick helps you lift and roll the cake effortlessly later on. Whisk together the flour, cocoa powder, baking powder, and salt for a dry mixture filled with chocolate goodness. In a separate bowl, beat the egg yolks with sugar until they are smooth and slightly frothy, then add sour cream, melted butter, and vanilla for a rich base. Combine the dry ingredients gently into the wet mixture. Meanwhile, whip the egg whites until stiff peaks form — this step is key to the light, fluffy texture of your cake. Fold one-third of the egg whites into the batter first to loosen it up, then carefully fold in the rest to maintain all that lovely air.

Step 2: Baking and Rolling the Cake

Spread the batter evenly in your prepared pan and bake for 10-12 minutes, just until the cake springs back at a gentle touch and a toothpick comes out clean. The timer is your friend here — overbaking leads to cracks later on. The moment it’s out of the oven, lift your cake using the parchment and place it on the counter. While it’s still warm, use the parchment paper to roll it up gently from the short end to form the log. This step helps keep the cake pliable, preventing those dreaded cracks when filled. The secret here is to unroll and roll it back up a few times as it cools — about every 10-15 minutes for about an hour — to maintain flexibility and elasticity.

Step 3: Make the Mascarpone Filling

Once the cake is completely cool, whip cold heavy cream with powdered sugar, vanilla, and a pinch of salt until you get soft peaks. Adding the chilled mascarpone cheese next takes this filling to a whole new level of creamy decadence — beat it until it forms stiff peaks and has a luxurious texture that is both smooth and stable for spreading. The filling’s light tang beautifully complements the chocolate sponge.

Step 4: Assemble the Cake

Carefully unroll the cake, gently freeing any spots sticking to the parchment with an offset spatula to avoid tearing. Spread the mascarpone filling evenly over the surface, then roll it back up snugly without the parchment paper. Wrap the cake tightly with plastic wrap, seam side down, and refrigerate for at least one hour to firm everything up before decorating.

Step 5: Create and Apply the Chocolate Ganache

To make the ganache, place the finely chopped semi-sweet chocolate in a bowl. Warm the cream just until it starts boiling and pour it over the chocolate. Let it sit for a few minutes to melt before whisking until smooth and glossy. Let it cool to room temperature or cooler, then whip it until it lightens in color and thickens to a spreadable consistency. Use this rich ganache to coat your chilled cake, then texture the surface with a fork to mimic tree bark making your Yule Log look incredibly realistic and festive.

Step 6: Final Decoration

Slice off a little piece from one end of the log at a diagonal angle to create a “branch.” Attach this smaller log section to the side of the main log with some ganache acting like glue. Finish by decorating with optional sugared cranberries and rosemary sprigs that add a sparkling, wintry touch, transforming this cake into a centerpiece that’s both beautiful and delectable.

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

A close-up of a single slice of chocolate Swiss roll cake with dark brown outer cake layer tightly wrapped around a thick, smooth white cream swirl filling, displayed on a round white plate with a silver fork to the side. The cake slice rests on a flat surface with some red cranberries and green rosemary sprigs nearby, while the background shows a rustic wooden cake stand holding the full dessert roll, decorated with green pine leaves, red berries, and small pinecones. The setting has a cozy, natural feel with vibrant festive colors against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sugared cranberries provide tartness and a lovely jewel-like sparkle that contrasts beautifully against the rich chocolate ganache. Sugared rosemary not only adds a festive green color but also offers an aromatic hint reminiscent of winter’s woodland. Both are optional but highly recommended to elevate the festive vibe of your cake.

Side Dishes

This decadent Yule Log pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream. If you want to brighten the plate, serve with a berry compote or a delicately spiced mulled wine to complement the deep chocolate flavors with a hint of warmth and spice.

Creative Ways to Present

For a truly show-stopping presentation, place the log on a rustic wooden board and scatter powdered sugar “snow” over and around it. You can also add edible gold leaf for a touch of luxury or gently brush the ganache with a bit of cocoa powder for a forest-floor effect. And don’t forget, lighting some candles nearby and playing soft holiday music will make serving this cake a moment everyone remembers.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Yule Log Cake tightly with plastic wrap and store it in the fridge. It will keep its wonderful flavor and texture for up to 3 days. This allows you to enjoy this holiday treat well beyond the first serving without losing any of its magic.

Freezing

If you want to enjoy your Yule Log Cake later, wrapping it well and freezing for up to one month is a great option. To freeze, wrap tightly first in plastic wrap, then again in foil or an airtight container to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator to preserve that perfect texture.

Reheating

Since this dessert is best enjoyed chilled for the creamy filling and ganache, reheating is not recommended. Instead, let it come to room temperature for about 20 minutes before serving if you prefer a slightly softer texture—this helps the flavors bloom beautifully.

FAQs

Can I make the cake without mascarpone cheese?

While mascarpone adds a wonderful creamy texture and slight tang, you can substitute with cream cheese blended with a bit of heavy cream for a similar effect. Just be sure to keep it chilled for the best consistency.

What if I don’t have Hershey’s Special Dark cocoa powder?

Any good-quality unsweetened cocoa powder will work, but the Special Dark variety gives the cake a richer color and deeper chocolate flavor that really makes the Yule Log special.

How do I prevent the cake from cracking when rolled?

Rolling the cake while it’s still warm and repeating the unroll-roll process during cooling keeps the sponge flexible. Also, avoid overbaking, and roll it gently without forcing to prevent cracks.

Can I use store-bought frosting instead of making ganache?

The ganache adds a luxurious, shiny bark effect that’s hard to replicate with store-bought frosting. If you must, a rich chocolate buttercream could work, but it won’t look or taste quite the same.

Is it okay to prepare this cake a day in advance?

Absolutely! In fact, letting it rest overnight enhances the flavors and texture. Just be sure to cover it well and refrigerate so it stays fresh for serving the next day.

Final Thoughts

This Yule Log Cake (Bûche de Noël) Recipe is truly a celebration of classic holiday flavors wrapped up in a stunning presentation that will wow your guests. While it might look impressive, the steps are approachable, and the reward is a cake full of comforting chocolate and creamy bliss that feels like a warm holiday hug. I can’t wait for you to try this recipe and make a little festive magic of your own in the kitchen this season!