Yule Log Cake

The Yule Log Cake, also known as Bûche de Noël, is a classic holiday dessert that originated in France. Shaped to resemble a wooden log, it’s made by rolling a soft sponge cake with a rich cream filling and covering it in silky chocolate ganache. This festive treat is both a visual centerpiece and a decadent way to end any holiday meal.

Why You’ll Love This Recipe

• Visually stunning centerpiece for holiday gatherings

• Light sponge cake and creamy filling create a perfect texture combination

• Customizable with different flavors and decorative elements

• Ideal for making ahead to reduce holiday-day stress

• Traditional yet flexible for modern tastes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Vanilla extract

• Heavy whipping cream

• Powdered sugar

• Semi-sweet chocolate

• Unsalted butter

Directions

1. Prepare the Sponge Cake
   Preheat the oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper. In a bowl, sift together the flour, cocoa powder, baking powder, and salt.

2. Whip the Eggs
   Separate the eggs. Beat the yolks with sugar until pale and thick. In a separate bowl, beat the egg whites until stiff peaks form.

3. Combine
   Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites to maintain volume. Pour the batter evenly into the prepared pan.

4. Bake and Roll
   Bake for 10–12 minutes or until the cake springs back when touched. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

5. Make the Filling
   Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Assemble the Cake
   Unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake back up gently without the towel. Place it seam-side down on a platter.

7. Prepare the Ganache
   Heat heavy cream until just simmering, then pour over chopped chocolate and butter. Let sit for a few minutes, then stir until smooth and glossy.

8. Decorate
   Spread the ganache over the cake. Use a fork to create bark-like texture. Dust with powdered sugar and decorate with sugared berries or herbs if desired.

Servings and Timing

• Servings: 8–10

• Preparation Time: 45 minutes

• Baking Time: 12 minutes

• Total Time: About 1 hour

Variations

• Add espresso powder to the sponge or filling for a mocha twist

• Use fruit preserves along with cream for added flavor

• Try a white chocolate ganache for a different finish

• Decorate with meringue mushrooms or shaved chocolate

• Swap in mascarpone or cream cheese for a richer filling

Storage/Reheating

• Store the assembled cake in the refrigerator, covered, for up to 3 days

• For longer storage, freeze tightly wrapped in plastic and foil for up to 1 month

• Thaw in the refrigerator overnight before serving

• Let sit at room temperature for about 20 minutes before slicing for the best texture

FAQs

How do I keep the sponge cake from cracking when rolled?

Roll the cake while it’s still warm and pliable. Use a towel and powdered sugar to prevent sticking.

Can I prepare the Yule Log Cake the day before?

Yes, it holds up well when refrigerated. Prepare and decorate it the day before serving.

What other fillings can I use besides whipped cream?

You can use buttercream, mascarpone whipped cream, chocolate mousse, or flavored cream cheese.

Is this recipe gluten-free?

No, but you can substitute the flour with a gluten-free blend to make it gluten-free.

Can I make a dairy-free version?

Yes, use plant-based cream, dairy-free butter, and chocolate alternatives.

How do I make it look like a real log?

Use a fork to create bark texture in the ganache. Add decorations like powdered sugar for snow and herb sprigs for pine.

What size pan should I use?

A 10×15 inch jelly roll pan works best for rolling the sponge evenly.

Can I freeze the Yule Log Cake?

Yes, wrap it tightly and freeze for up to one month. Thaw in the fridge before serving.

Why did my sponge cake deflate?

Overmixing or baking too long can cause the cake to lose volume. Be gentle when folding and watch the bake time.

How do I slice it neatly?

Use a sharp knife and wipe it clean between slices to maintain neat edges.

Conclusion

The Yule Log Cake is a beloved holiday dessert that combines beauty with taste. With its light sponge, creamy filling, and rich ganache, it makes a perfect end to a festive meal. Whether you stick with tradition or add your own flair, this cake is sure to impress and delight.