Chocolate Yule Log Cake Recipe (Bûche de Noël)

Reading Time: 11 minutes | Prep: 45 minutes | Cook: 12 minutes | Total: 3 hours (including chilling)

I’ll never forget the first time I attempted a chocolate yule log cake in my grandmother’s kitchen in Casablanca. I was seventeen, impossibly confident, and convinced that if I could master her lamb tagine, a French yule log recipe would be simple. The reality? My cake cracked in three places, the filling leaked everywhere, and the ganache looked more like muddy snow than elegant bark.

My grandmother didn’t say a word. She just wrapped her weathered hands around mine and said, “Joudia, the Christmas log cake teaches you what cooking really is respect for technique, patience with process, and accepting that beautiful things take time.”

That moment changed everything. Years later, after perfecting this recipe through countless Christmas seasons and adapting it with Mediterranean touches, I’m sharing the yule log cake recipe that transformed me from an impatient teenager into a patient cook who understands that the most stunning desserts come from careful attention and genuine care.

This comprehensive guide walks you through creating an authentic chocolate yule log cake (Bûche de Noël) from scratch the tender chocolate sponge that rolls without cracking, the cloud-like mascarpone filling, and the whipped chocolate ganache that creates those perfect bark textures. Whether this is your first attempt or you’re looking to finally master this classic Christmas yule log cake, I’ll share every technique, troubleshooting tip, and secret I’ve learned.

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Chocolate Yule Log Cake Recipe (Bûche de Noël)

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• Author: Joudia Elise
• Total Time: 3 hours
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This classic chocolate yule log cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache. It’s delicious, festive, and made completely from scratch using authentic French baking techniques.

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Ingredients

Scale 1x2x3x

For the Chocolate Sponge Cake:

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, separated

3/4 cup (155g) granulated sugar, divided

5 tbsp (72g) sour cream

1/4 cup unsalted butter, melted and slightly cooled

1 tsp vanilla extract

For the Mascarpone Whipped Cream Filling:

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1 tsp vanilla extract

1/8 tsp salt

8 oz (226g) mascarpone cheese, softened but chilled

For the Whipped Chocolate Ganache:

8 oz semi-sweet chocolate, finely chopped

1 cup heavy whipping cream

For Decoration (Optional):

Fresh cranberries and rosemary sprigs

Powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C). Line a 17×12-inch jelly roll pan with parchment paper, extending 1 inch over all sides.

2. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

3. In a large bowl, whisk egg yolks with 1/2 cup sugar until pale and thick, about 2 minutes. Add sour cream, melted butter, and vanilla. Whisk smooth. Fold in dry ingredients until just combined.

4. In a clean mixer bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar, beating to stiff, glossy peaks, 4-5 minutes total.

5. Fold 1/3 of egg whites into chocolate batter to lighten. Gently fold in remaining whites until just combined (some white streaks are fine).

6. Spread batter evenly in prepared pan. Bake 10-12 minutes until top springs back and toothpick comes out clean.

7. Immediately lift cake out using parchment overhang. Starting at short end, roll up cake with parchment inside. Unroll and re-roll 3-4 times during cooling (at 5, 10, and 20-minute intervals). Cool completely, about 60-90 minutes.

8. For filling: Whip cold cream with powdered sugar, vanilla, and salt to soft peaks. Add mascarpone and beat to stiff peaks, about 1 minute. Don’t overbeat.

9. Carefully unroll cooled cake. Spread filling evenly, leaving 1/2-inch border. Re-roll without parchment. Wrap in plastic wrap, seam side down. Refrigerate 2-3 hours.

10. For ganache: Place chopped chocolate in bowl. Heat cream until just boiling, pour over chocolate. Let sit 4 minutes, then whisk smooth. Cool to room temperature, about 60 minutes.

11. Transfer cooled ganache to mixer bowl and whip on high 3-5 minutes until lightened in color and spreadable.

12. Cut 2-3 inch piece from one end at diagonal. Attach to side with ganache to create “branch.” Spread ganache over entire log, leaving ends exposed. Drag fork lengthwise to create bark texture.

13. Add sugared cranberries, rosemary sprigs, and dust with powdered sugar. Refrigerate until 30 minutes before serving.

Notes

Dutch Process Cocoa: The recipe originally listed Hershey’s Special Dark cocoa powder. You can use any Dutch process cocoa powder for richer flavor than natural cocoa.

 

Mascarpone Temperature: Use mascarpone when still cool but softened, so it incorporates without chunks but doesn’t get too warm and soft.

 

Preventing Cracks: The periodic unrolling during cooling is the secret to preventing cracks. Don’t skip this step!

 

Make-Ahead: The fully assembled cake can be made up to 2 days before serving. Add final decorative touches (powdered sugar, fresh rosemary) right before serving.

 

Storage: Refrigerate covered for up to 4 days. Freeze wrapped tightly for up to 2 months.

 

Variations: For vanilla yule log, omit cocoa and increase flour to 1 cup (130g). Add extra 1/2 tsp vanilla extract.

 

Sugared Cranberries: Simmer 1/2 cup sugar and 1/2 cup water for 5 minutes. Cool 10 minutes. Dip cranberries and rosemary in sugar water, then roll in 1/2 cup sugar. Let dry before decorating.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking, Rolling
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 502
• Sugar: 39g
• Sodium: 463mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 142mg

Keywords: chocolate yule log cake, buche de noel, christmas log cake, yule log recipe, french christmas dessert, holiday baking

What Makes This Christmas Log Cake Special

The yule log tradition dates back to medieval Europe, where families would burn a massive log throughout the Christmas season for warmth and celebration. The French transformed this ancient custom into an edible masterpiece the Bûche de Noël sometime in the 19th century.

But here’s what most yule log recipes don’t tell you: this isn’t just a rolled cake. It’s an architectural achievement disguised as dessert. You’re creating a tender sponge that needs to bend without breaking, a filling that stays put without oozing, and a ganache coating that looks like actual tree bark while tasting like velvet chocolate.

What sets this particular chocolate yule log cake apart is the method. Instead of the traditional all-in-one mixing that often produces tough, resistant cakes, this recipe uses a modified French technique where we whip only the egg whites separately. The result? A sponge so tender it practically melts, yet strong enough to roll beautifully.

The mascarpone whipped cream filling adds a subtle richness that complements rather than competes with the chocolate, while the whipped ganache light yet intensely flavored creates that perfect balance between impressive and actually delicious.

Why This Yule Log Recipe Works Every Time

After making this Christmas log cake dozens of times and teaching it to countless students, I’ve identified exactly why this version succeeds where others fail:

The Cake Science

Dutch process cocoa creates depth: Regular cocoa powder can taste sharp and acidic in delicate cakes. Dutch process cocoa (like Hershey’s Special Dark) has been alkalized, producing a smoother, richer chocolate flavor and that gorgeous dark color that makes your chocolate yule log cake look professionally made.

The egg white technique prevents cracks: This is the game-changer. When you whip egg whites to stiff peaks and fold them in last, you’re creating thousands of tiny air pockets that give the cake flexibility. It’s the difference between a cake that cracks at the first roll and one that bends gracefully.

Hot rolling creates muscle memory: Rolling the cake while it’s still warm from the oven teaches the structure to curve. When you unroll it later to add filling, it remembers this shape and re-rolls without resistance.

The Filling Balance

Pure whipped cream can be too light and shift around. Buttercream is too heavy and sweet. Mascarpone whipped cream hits the perfect middle stable enough to stay put, light enough not to overwhelm, and with a subtle tang that brightens the chocolate.

The Ganache Texture

Traditional ganache can be dense and overwhelming on a delicate cake. By whipping the cooled ganache, we incorporate air that lightens both the texture and the visual weight, creating a frosting that’s easier to work with and more pleasant to eat.

Ingredients You’ll Need

Quality ingredients make a noticeable difference in this yule log recipe. Here’s what you need and why each component matters:

For the Chocolate Sponge Cake

• 3/4 cup (98g) all-purpose flour – Provides structure without making the cake heavy
• 1/3 cup (38g) Dutch process cocoa powder – Creates rich chocolate flavor and dark color (Hershey’s Special Dark works perfectly)
• 1 tsp baking powder – Gentle lift without chemical taste
• 1/2 tsp salt – Enhances all the flavors
• 4 large eggs, separated – Room temperature works best
• 3/4 cup (155g) granulated sugar – Divided between yolks and whites
• 5 tbsp (72g) sour cream – Adds moisture and tenderness
• 1/4 cup unsalted butter, melted – Rich flavor and soft crumb
• 1 tsp vanilla extract – Pure vanilla only, please

For the Mascarpone Whipped Cream Filling

• 1 1/4 cups (300ml) heavy whipping cream, cold – Must be at least 36% fat for proper whipping
• 3/4 cup (86g) powdered sugar – Dissolves smoothly without graininess
• 1 tsp vanilla extract – Rounds out the flavor
• 1/8 tsp salt – Balances sweetness
• 8 oz (226g) mascarpone cheese – Softened but still chilled

For the Whipped Chocolate Ganache

• 8 oz semi-sweet chocolate, finely chopped – Quality chocolate makes a difference (I love Ghirardelli or Guittard)
• 1 cup heavy whipping cream – For rich, smooth ganache

For Decoration (Optional but Stunning)

• Fresh cranberries and rosemary sprigs – For that woodland elegance
• Powdered sugar for “snow” – Creates winter magic

Essential Equipment

• 17×12-inch jelly roll pan – Standard half-sheet pan size
• Parchment paper – Critical for rolling
• Electric mixer – Stand mixer or hand mixer works
• Fine mesh strainer – For smooth ganache
• Offset spatula – Makes spreading much easier
• Fork – For creating bark texture

Step-by-Step: How to Make Chocolate Yule Log Cake

Step 1: Prepare Your Pan (Don’t Skip This!)

Preheat your oven to 350°F (175°C). Line your 17×12-inch jelly roll pan with parchment paper, making sure the paper extends at least 1 inch above all sides. This overhang is your rolling handle later it’s not optional.

Pro tip from my grandmother: Lightly spray the pan before adding parchment, then spray the parchment too. This double-insurance prevents any sticking disasters that would ruin your log cake recipe easy experience.

Step 2: Mix Your Dry Ingredients

Whisk together the flour, Dutch process cocoa powder, baking powder, and salt in a medium bowl. Sift this mixture yes, actually sift it. Those tiny cocoa lumps will turn into dark spots in your finished cake otherwise.

Step 3: Create the Egg Yolk Base

In a large bowl, whisk together the egg yolks and 1/2 cup of the sugar until the mixture is pale yellow and thick about 2 minutes of vigorous whisking. This incorporation of air is crucial.

Add the sour cream, melted butter (cooled slightly so it doesn’t cook the eggs), and vanilla extract. Whisk until completely smooth. The mixture should look glossy and move like thick cream.

Add your sifted dry ingredients and gently whisk just until combined. The batter will be thick and somewhat stiff this is exactly right. Set it aside.

Step 4: Whip Those Egg Whites (This Is Where Magic Happens)

In a completely clean, dry mixer bowl (any grease will prevent proper whipping), beat the egg whites on high speed until they form soft peaks about 2-3 minutes.

Gradually add the remaining 1/4 cup sugar, one tablespoon at a time, while continuing to beat. Keep going until you have stiff, glossy peaks. When you lift the beater, the peaks should stand straight up without drooping. This takes about 4-5 minutes total.

Here’s the critical part: take about one-third of these beautiful whipped egg whites and fold them into your chocolate batter. Use a rubber spatula and a gentle folding motion cut down through the center, sweep along the bottom, and bring it up the side. Rotate the bowl and repeat. This lightens the batter and makes the final folding easier.

Now add the remaining egg whites and fold gently until just combined. You’ll see some white streaks that’s fine. Better to undermix slightly than to deflate all that air you just created.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and use an offset spatula to spread it evenly into every corner. The layer should be about 1/2 inch thick throughout.

Bake for 10-12 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Do not overbake even 1-2 minutes extra will make your cake more likely to crack.

Step 6: The Hot Roll (Most Important Step!)

The moment your cake comes out of the oven, work quickly but carefully. Run a knife around the edges to loosen any stuck spots. Use the parchment paper overhang to lift the entire cake out of the pan onto your counter.

Starting at one short end, use the parchment paper to roll the cake up tightly you’re rolling the parchment right into the cake. Yes, the paper goes inside the roll. This prevents the cake from sticking to itself.

Here’s my technique that prevents cracks: I unroll and re-roll the cake 3-4 times during the cooling process. First unroll after 5 minutes, then again after another 5 minutes, then after 10 minutes. Each time, the cake becomes more flexible. The total cooling takes about 60-90 minutes.

Some recipes tell you to just let it cool completely while rolled. From my experience, this periodic unrolling creates a more flexible cake that’s much less likely to crack when you add the filling.

Step 7: Make the Mascarpone Filling

While your cake cools, prepare the filling. In a large mixer bowl, combine the cold heavy cream, powdered sugar, vanilla, and salt. Whip on high speed until soft peaks form about 2-3 minutes.

Add the mascarpone cheese (softened but still cool) and beat until stiff peaks form. This happens quickly maybe 30-60 seconds. Watch carefully and stop as soon as you see stiff peaks, because overwhipping can make mascarpone grainy.

The filling should be spreadable but hold its shape firmly. If it looks at all runny, you can refrigerate it for 15-20 minutes to firm up slightly.

Step 8: Fill and Re-roll Your Cake

Once your cake is completely cool, very carefully unroll it for the final time. If you notice any spots sticking, gently run an offset spatula underneath to release them.

Spread the mascarpone filling evenly over the entire surface, leaving about 1/2 inch border on all sides. Don’t overfill about 1/4 to 1/3 inch thickness is perfect.

Now re-roll the cake, this time without the parchment paper. Roll it tightly but not so tight that filling squishes out. The cake should curve naturally into the shape it learned during cooling.

Wrap the roll tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour, preferably 2-3 hours. This firms everything up and makes decorating much easier.

Step 9: Create the Whipped Chocolate Ganache

Place your finely chopped chocolate in a heatproof bowl. Heat the cream in a microwave-safe container until it just begins to boil about 1-2 minutes depending on your microwave.

Pour the hot cream over the chocolate and let it sit undisturbed for 3-4 minutes. This waiting period is crucial it allows the chocolate to melt from the residual heat.

After waiting, whisk the mixture until completely smooth and glossy. You should see no chocolate chunks remaining. Let this ganache cool to room temperature or slightly cooler if it’s too warm, it won’t whip properly. This takes about 45-60 minutes.

Once cooled, transfer to a mixer bowl and whip on high speed. You’ll see it lighten in color from dark brown to milk chocolate brown, and the texture will go from liquid to spreadable frosting about 3-5 minutes of whipping.

Stop when it’s thick enough to hold its shape but still spreadable. If you overwhip, it can become grainy (though still usable).

Decorating Your Christmas Log Cake Like a Pro

This is where your Christmas yule log cake transforms from a rolled cake into a stunning centerpiece. Take your time here the decoration is half the impact.

Creating the Branch Effect

Unwrap your chilled cake roll. Using a large serrated knife, cut a 2-3 inch piece from one end at a slight diagonal angle (about 30 degrees). This will become your “branch.”

Use a small amount of ganache to attach this piece to the side of the main log, positioning it to look like a branch growing from the trunk. This detail instantly makes it recognizable as a yule log cake recipe.

Applying the Ganache “Bark”

Spread the whipped ganache all over the cake top, sides, and branch leaving the ends exposed to show the beautiful spiral. Use an offset spatula for smooth coverage.

Here’s the bark technique: Take a fork and drag it lengthwise along the ganache in long strokes to create bark lines. Vary the pressure and occasionally change direction slightly for a natural wood texture. Don’t worry about perfection real bark is irregular.

For the cut ends, you can create a tree ring pattern by drawing a spiral from the center outward with a toothpick.

The Finishing Touches

This is where you make it magical:

• Sugared cranberries: Roll fresh cranberries in simple syrup, then in granulated sugar for a frosted effect
• Rosemary “pine branches”: Fresh rosemary sprigs add woodland charm and aromatic appeal
• Powdered sugar “snow”: Dust lightly over everything just before serving
• Meringue mushrooms: Traditional French decoration (optional but adorable)

Refrigerate the finished chocolate yule log cake until about 30 minutes before serving. This allows the cake to come to proper serving temperature while keeping the ganache stable.

Serving and Storage

Serving Your Yule Log

For the cleanest slices, use a large serrated knife dipped in hot water and wiped dry between each cut. This prevents the ganache from dragging and the filling from squishing out.

Serve slightly chilled but not ice-cold. The flavors are most pronounced when the cake is cool but not refrigerator-cold about 60-65°F is ideal.

This log cake recipe easy serves 8-10 people generously. Each slice reveals that beautiful spiral of chocolate cake and cream that makes this dessert so visually stunning.

Pair with homemade hot cocoa for an extra-special Christmas moment, or serve alongside eggnog coffee cake for a complete holiday dessert spread.

Storage Guidelines

• Refrigerator: Cover loosely with plastic wrap or in a cake keeper for up to 4 days. The cake actually improves slightly after a day as flavors meld.
• Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator.
• Make-ahead tip: You can make the cake component 2 days ahead, wrapped unfilled. Make the filling and ganache the day before serving.

How Far in Advance Can You Make It?

The fully assembled and decorated yule log cake recipe can be made up to 2 days before serving. In fact, I prefer making it the day before it gives all the flavors time to marry together and makes the day of serving much less stressful.

Just add the final decorative touches (powdered sugar “snow,” fresh rosemary) right before serving for the freshest presentation.

Delicious Variations to Try

Vanilla Yule Log Cake Recipe

For a vanilla yule log cake recipe, simply omit the cocoa powder and increase the flour to 1 cup (130g). Add an extra 1/2 teaspoon vanilla extract. The vanilla version is stunning when filled with raspberry preserves and mascarpone cream, then covered with white chocolate ganache.

Peppermint Chocolate Version

Add 1/2 teaspoon peppermint extract to the chocolate cake batter and fold crushed candy canes into the filling. This gives you a festive twist perfect for chocolate peppermint desserts lovers.

Coffee-Enhanced Chocolate

Add 1 tablespoon instant espresso powder to the dry ingredients. Coffee deepens chocolate flavor without making the cake taste like coffee a classic French technique.

Orange Chocolate Combination

Add 1 tablespoon orange zest to the cake batter and 2 teaspoons to the filling. Replace half the vanilla with orange extract. This Mediterranean twist is my personal favorite variation.

Alternative Fillings

• Classic whipped cream: Omit mascarpone, increase cream to 2 cups for a lighter option
• Chocolate buttercream: Traditional and rich, perfect for serious chocolate lovers
• Coffee buttercream: For a sophisticated mocha flavor combination
• Chestnut cream: Very French and seasonal, if you can find quality chestnut spread

Common Questions Answered

Your Turn to Create Magic

The first time I successfully made this chocolate yule log cake without any cracks, I literally danced around my kitchen. My grandmother would have laughed at my celebration over “just a cake,” but she would have understood. This dessert teaches patience, rewards attention to detail, and creates something genuinely beautiful from humble ingredients.

Is it easier to buy a Christmas log cake from a bakery? Absolutely. But you miss the satisfaction of creating something with your own hands, the pride of serving a dessert you made from scratch, and the stories that come from the process. Plus, homemade always tastes better and costs significantly less.

This holiday season, give yourself the gift of time in the kitchen. Put on some Christmas music, pour yourself some hot cocoa, and create this stunning centerpiece for your celebration. Your family will be impressed, but more importantly, you’ll have created something special with your own hands.

And if your first attempt cracks in a few places? Remember what my grandmother told me: “Even cracked logs burn beautifully.” The taste will still be magnificent, and you’ll know exactly what to do differently next time.

Make this recipe your own. Share your results, questions, and variations in the comments below. I read every single one and love seeing your beautiful creations.

From my kitchen to yours, may your holidays be filled with chocolate, laughter, and the satisfaction of creating something beautiful.

More Holiday Desserts You’ll Love

• Gingerbread Brownies – Rich, spiced brownies perfect for Christmas
• Eggnog Cheesecake – Creamy holiday indulgence
• Peppermint Bark Brownies – Chocolate-mint perfection
• Sugar Cookie Cheesecake – Two classics combined
• Cranberry Orange Cookies – Bright, festive flavors
• Candy Cane Cookies – Classic peppermint treats

Additional Resources

For more information on French baking techniques and Christmas traditions:

• The History of Yule Log Traditions – The Old Farmer’s Almanac
• Professional Yule Log Baking Tips – King Arthur Baking
• The Science of Perfect Cake Rolls – Serious Eats