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This yule log recipe is a traditional holiday dessert made from a chocolate cake rolled with a chocolate filling. It’s beautifully tasty!
For more delicious Christmas treats we love to make for Christmas are: Christmas Cupcakes, Gingerbread Cupcakes and Pistachio Cake.
We Love a Yule Log!
The French Bûche de Noël is definitely one of the more unique, beautiful, and slightly intimidating Christmas desserts out there. However, it’s actually much easier to make than I thought.
This yule log recipe has A LOT of steps and takes quite a long time to put together, but each of the steps is pretty easy and straightforward. It’s mostly a lot of chill time.
- Simple. While it does take time and effort it is not complicated.
- Delicious. Chocolate cake with chocolate filling is as tasty as it is beautiful.
- Showstopper. This Christmas cake is perfect for a special occasion!
Yule Log Ingredients
- butter – softened butter. It mixes up more quickly and more smoothly.
- powdered sugar
- unsweetened cocoa powder – (baking cocoa or cacao powder)
- salt
- milk
- vanilla extract
- mascarpone cheese – An Italian-style cream cheese that is added to give a subtle tangy layer to this decadent dessert.
- all-purpose flour
- eggs – Use room temperature eggs NOT cold eggs.
- granulated sugar
- heavy whipping cream
- semi-sweet chocolate chips
Chocolate Buttercream Filling
- BUTTER. To make the filling, beat the butter in a large bowl until light and fluffy.
- COMBINE. In another bowl, sift together the dry ingredients (powdered sugar, cocoa powder, salt) then add to the wet ingredients along with the milk and vanilla, and mix until well combined. Increase to high speed and beat until light and fluffy.
- FOLD. Fold in the mascarpone using a rubber spatula.
- CHILL. Cover and refrigerate until ready to use.
TIPS FOR SUCCESS
- Sifting. Sift the dry ingredients, especially the cocoa powder to avoid lumps.
- Prep the pan. Lightly brush the baking pan with butter before adding the parchment paper to keep the parchment paper in place and generously brush the top of the paper with butter or cooking spray.
- Baking tip. Use a baking spatula to evenly spread the batter. The finished cake will have thinner edges, but it is actually beneficial when rolling.
- Also, lift and tap the pan down on the counter a few times to remove any of the larger air bubbles before putting it in the oven.
Cake Mixing Tips
I have several tips for the best mixing technique.
- Use room temperature eggs NOT cold eggs.
- An electric mixer will be most effective.
- Use a very clean metal bowl or the egg whites won’t whip well. Mix until white in color and thickens. When you lift the beater the mixture should run off like a thick cream. You do not want it to form peaks at all.
- Add the sifted cocoa mixture a little at a time. Do not over-mix. In fact, finish mixing it with a spoon to keep it light and fluffy.
How to Make a Yule Log CAke
- PREP. To make this yule log recipe, preheat the oven to 400°F. Spray a 13 x 18-inch baking sheet with cooking spray, then line it with parchment paper. Spray the parchment paper with cooking spray or spread with butter and set aside.
- DRY INGREDIENTS. In a small bowl, sift together the cocoa powder, salt, and flour.
- WET INGREDIENTS. In a large mixing bowl or the bowl of a stand mixer, beat the eggs and sugar together until they are light in color, fluffy, and slightly thickened.
- COMBINE. Add the vanilla and half of the cocoa powder mixture, and mix until combined. Add the remaining cocoa powder, and mix until combined.
- BAKE. Pour the cake batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove any large air bubbles. Bake the cake for 8-10 minutes, until a toothpick inserted in the middle comes out clean, and the edges of the cake pull away from the sides of the pan.
- TOWEL ROLL. Dust a clean kitchen towel evenly with powdered sugar, then invert the cake onto the towel. Remove the parchment paper and sprinkle the cake with powdered sugar.
- Roll the cake up into a spiral, starting from the long edge, wrapping the towel inside the cake. Cool for 15-20 minutes.
Why Roll the Sponge Cake in the Towel?
This chocolate sponge cake is very delicate, and rolling when it is warm allows the sponge to adapt to a rolled shape. This keeps the cake from cracking when you roll it later.
- Use a kitchen towel that is smooth and without texture.
- Add powdered sugar to the top of the towel AND the top of the cake to help keep this sticky sponge cake from clinging to the towel.
- Be gentle when you roll it in the towel. Do not press firmly or wrap too tightly.
Fill + Roll
- FILL. After the cake has cooled, gently unroll the cake and spread the whipped cream filling evenly across the cake, reserving about ½ cup of filling.
- ROLL. Gently roll up the cake, being careful not to roll so tightly that the filling squishes out and place seam side down.
- CHILL. Wrap the cake in plastic wrap and refrigerate for at least two hours.
- TRIM. Take the cooled cake, and trim ½ inch from both ends of the log to display the spiral pattern. Make a diagonal cut about 3 inches from one end of the cake, then attach the cut piece to one side of the log with the remaining filling. Fill in any gaps with the filling.
Filling Tip
Add as much or as little frosting as desired. Keep it even so the rolled cake resembles the rings of a tree, like a Swiss roll.
- The more frosting you add, the more likely it is to ooze out of the rolled cake.
- If the consistency of the frosting is too thin, it will leak out.
make the Ganache
- HEAVY CREAM. To make the ganache, heat the heavy cream to boiling in a microwave-safe bowl or measuring cup, for about 2 minutes.
- CHOCOLATE. Place the chocolate chips in a medium bowl. Pour the cream over the chocolate chips and let sit for one minute, then stir until the ganache is smooth, and the chocolate chips are completely melted.
- COOL. Let the ganache cool for 10-15 minutes, until slightly thickened.
Decorating the Log
- SPOON. Spoon the chocolate ganache over the log cake, covering all surfaces except the cut ends of the cake.
- CHILL + SWIRL. Refrigerate for 15 minutes, then make a swirl pattern in the ganache using the back of a spoon to resemble tree bark. Refrigerate for at least one hour, until set.
- ENJOY! When ready to serve, move the cake to a serving platter and sprinkle with powdered sugar.
Make it a Showstopper
This easy yule log recipe itself is absolutely amazing and can certainly stand alone. However, to really make this a show stopper add beautiful garnishes:
- Make cute meringue mushrooms.
- Add sprigs of rosemary and sugared cranberries.
- Dust with dirt/cocoa powder.
- Dust with snow/confectioners’ sugar.
- If you’re good at using your piping tips, pipe on a frosting poinsettia or use silk poinsettias.
- Nestle cleaned pine cones to the side of the yule log.
- Add a few holly leaves with a berry or two on each leaf.
storing info
- Make ahead of time. To break up the steps, and get things made ahead of time:
- The sponge cake can be baked 1-2 days in advance. Once cooled in the towel, remove the towel, place a piece of wax paper over the top, and reroll it. Wrap it with plastic wrap until you’re ready to assemble.
- The filling can also be made 1-2 days before. Store in a separate airtight container in the fridge.
- When ready, let the frosting come to room temperature. Unwrap the cake on a dusted towel and spread it on the frosting. Roll, wrap and refrigerate for up to 24 hours. You can also wrap it again with foil and store it in the freezer for up to 3 months.
- When you’re ready to decorate the yule log cake, thaw if applicable, cut the little side log, and top with ganache frosting and other decorations.
- STORE the finished Christmas cake, and any leftovers, in the fridge. Covered with plastic wrap, or in an airtight container, the yule log should last around 5 days.
- FREEZE. Place the yule log recipe in a freezer-safe container and keep it frozen for about 4-6 weeks.
For More Christmas Desserts:
Yule Log Recipe
This yule log recipe is a traditional holiday dessert made from a chocolate cake rolled with a chocolate filling. It's beautifully tasty!
Ingredients
for the filling:
- ½ cup butter softened
- 1⅔ cups powdered sugar
- 1½ tablespoons cocoa powder
- pinch salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup mascarpone cheese
for the cake:
- ½ cup cocoa powder
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 5 large eggs at room temperature
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
for the ganache:
- ¾ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
Buttercream Filling
- To make the filling, beat the butter in a large bowl until light and fluffy. Add the powdered sugar, cocoa powder, salt, milk, and vanilla, and mix until well combined. Increase the mixer speed to high and beat until light and fluffy. Fold in the mascarpone using a rubber spatula. Cover and refrigerate until ready to use.
Chocolate Sponge Cake
- To make the cake, preheat the oven to 400°F. Spray a 13 x 18 baking sheet with cooking spray, then line with parchment paper. Spray the parchment paper with cooking spray and set aside.
- In a small bowl, whisk together the cocoa powder, salt, and flour.
- In a large bowl or the bowl of a stand mixer, beat the eggs and sugar together until they are light in color, fluffy, and slightly thickened. Add the vanilla and half of the cocoa powder mixture, and mix until combined. Add the remaining cocoa powder, and mix until combined.
- Pour the cake batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove any large air bubbles. Bake the cake 8-10 minutes, until a toothpick inserted in the middle comes out clean, and the edges of the cake pull away from the sides of the pan.
- Dust a clean kitchen towel evenly with powdered sugar, then invert the cake onto the towel. Remove the parchment paper and sprinkle the cake with powdered sugar. Roll the cake up into a spiral, starting from the long edge, wrapping the towel inside the cake. Cool 15-20 minutes.
- After the cake has cooled, gently unroll the cake and spread the filling evenly across the cake, reserving about 1/2 cup of filling. Gently roll up the cake, being careful not to roll so tightly the filling squishes out. Wrap the cake in plastic wrap and refrigerate at least two hours.
- After the cake has chilled, trim 1/2 inch from both ends of the log to display the spiral pattern. Make a diagonal cut about 3 inches from one end of the cake, then attach the cut piece on one side of the log with the remaining filling. Fill in any gaps with the filling.
Chocolate Ganache
- To make the ganache, heat the heavy cream to boiling in a microwave safe bowl or measuring cup, about 2 minutes. Place the chocolate chips in a medium bowl. Pour the cream over the chocolate chips and let sit for one minute, then stir until the ganache is smooth and the chocolate chips are completely melted.
- Let the ganache cool 10-15 minutes, until slightly thickened. Spoon the ganache over the yule log, covering all surfaces except the cut ends of the cake. Refrigerate 15 minutes, then make a swirl pattern in the ganache using the back of a spoon to resemble tree bark. Refrigerate at least one hour, until set. When ready to serve, move the cake to a serving platter and sprinkle with powdered sugar.
Video
Nutrition
Calories: 475kcal, Carbohydrates: 51g, Protein: 6g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 140mg, Sodium: 244mg, Potassium: 227mg, Fiber: 3g, Sugar: 43g, Vitamin A: 779IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! I’ve been looking for a yule log recipe that will appeal to my whole family’s tastes and I think your one is it! I do have one question about the eggs in the sponge cake, however 🙂
I’ve noticed in the instructions with the pictures you mention whipping the egg whites and the yolks separately, but in the instructions under the ingredients you whip the entirety of the eggs and sugar together. From other recipes I’ve learned that with sponge cake you usually whip the whites and yolks separately to ensure the cake is fluffy so I’m wondering if there is a reason you don’t mention it. Would you recommend whipping the yolks and sugar together, adding the vanilla + dry ingredients, and then folding in the whipped egg whites? Or just following the recipe as instructed? Sorry for the long question, I just want to make sure I’m doing this right since I’m very nervous (lol). Thank you so much!! 🙂
yeah, my family and I just made this cake using the eggs mixed together, not separately, and it did not turn out well at all. We had to remake the sponge entirely. Everything else was good, but definitely make sure to whip your egg whites and yolks separately!
I will admit I was very nervous about making this for our holiday party but it was a huge hit! Your instructions were perfect. It went so fast, I wish I took a picture to show you how beautiful it was!
Thank you so much for sharing this recipe! It has been one of my husband’s favorite things and I had no idea how to make it. This turned out perfect, he said. Thank you!
My family loves yule logs. We tried out this recipe when making our last one and this has been our favorite by far.
This recipe is phenomenal!!! We made the Yule Log for New Year’s Eve and it was devoured. People could not stay away from it, it was so delicious! The recipe is very easy and well laid out to step through the 3 parts; we think we’ll make another today to use the rest of our mascarpone cheese. It’s our new favorite chocolate cake recipe! Thanks!!!
This is excellent. First time I made a Yule log!!! Very helpful tips!!! Yummy recipe!!! Will become a tradition in my house 🎄❤️
Hi, I’m just wondering if 2T of flour is the cake is a typo. I don’t see how that’s enough. Otherwise, thanks for the great tips!
Nope, not a typo! Since it is a sponge cake, this recipe is made with primarily eggs and a bit of flour and sugar.
Made this last year. Very good and rich!