What is the filling in a Yule Log Cake?

Traditional yule log cake fillings vary by region and baker. The most common are whipped cream, buttercream, or ganache. This recipe uses mascarpone whipped cream a lighter, more sophisticated option that provides the perfect balance between richness and delicacy. The mascarpone adds subtle tang and stability while keeping the filling cloud-light. Some bakers use chocolate buttercream for extra richness, while others prefer simple vanilla whipped cream. The key is choosing a filling that complements but doesn't overpower the delicate chocolate sponge.

How far in advance can you make a Yule Log Cake?

You can make this Christmas log cake up to 2 days in advance for optimal freshness. The cake component can be baked and rolled up to 3 days ahead, wrapped tightly and refrigerated unfilled. For best results, I recommend assembling and decorating the complete log 1-2 days before serving this gives the flavors time to meld while keeping the textures perfect. If you need to make it further in advance, the fully assembled (but undecorated) cake freezes beautifully for up to 1 month. Thaw overnight in the refrigerator, then add decorative touches the day of serving. The ganache and filling both improve with a day of rest, making make-ahead preparation actually beneficial.

What types of cakes are used as a base for the Yule log?

The traditional base for yule log recipes is a génoise (French sponge cake) or biscuit roulé (rolled sponge cake). These light, flexible cakes can roll without cracking. This recipe uses a modified chocolate sponge technique with separated eggs the whipped egg whites create an airy, tender crumb that bends beautifully. Some bakers use classic vanilla génoise, while others prefer chocolate variations like this one. The key characteristics needed are: tender texture, flexibility when warm, and enough structure to support filling without collapsing. Swiss roll-style cakes work perfectly because they're specifically designed to be rolled. Angel food cake bases are too delicate and tend to tear.

What is Christmas log cake?

A Christmas log cake , called Bûche de Noël in French, is a traditional holiday dessert shaped and decorated to resemble a wooden log. It commemorates the ancient European custom of burning a special log throughout the Christmas season. The dessert version typically consists of a thin sponge cake rolled with filling and covered in chocolate or coffee buttercream textured to look like tree bark. French pâtissiers elevated this into an art form in the 19th century, adding elaborate decorations like meringue mushrooms, marzipan holly, and sugared berries. Today it's a beloved Christmas tradition across Europe and beyond. The cake symbolizes warmth, family gatherings, and the magical transformation of simple ingredients into something spectacular much like Christmas itself.

Why did my cake crack when rolling?

Cracking usually happens for three reasons: overbaking (even 2 minutes too long makes the cake brittle), rolling when too cool (always roll while still warm), or not using the periodic unroll-and-re-roll technique during cooling. The egg white method in this recipe creates a more flexible cake that resists cracking better than traditional methods.

Can I make this without mascarpone?

Absolutely! Replace the mascarpone with an equal amount of cream cheese (softened) or simply increase the whipping cream to 2 cups total and omit the mascarpone entirely for a traditional whipped cream filling. The texture will be lighter without mascarpone, so you may want to add 1 tablespoon of powdered gelatin bloomed in 2 tablespoons water to stabilize it.

Where can I buy a yule log cake if I don't want to make one?

Most French bakeries, upscale grocery stores (Whole Foods, Wegmans), and specialty cake shops offer yule log cakes during the Christmas season. You can also order from bakeries like La Maison du Chocolat, Ladurée, or local pâtisseries. However, making your own is more affordable and allows you to control the ingredients and flavors. Plus, the homemade version always earns more impressed reactions at holiday gatherings!

What's the best chocolate for the ganache?

Semi-sweet chocolate (around 60% cacao) works best for ganache in this recipe. It provides deep chocolate flavor without being too bitter. Quality brands like Ghirardelli, Guittard, or Valrhona produce excellent results. Avoid using chocolate chips they contain stabilizers that prevent smooth melting.

Chocolate Yule Log Cake Recipe (Bûche de Noël) 2026

Name: Chocolate Yule Log Cake Recipe (Bûche de Noël)
Prep time: 45 min
Cook time: 12 min
Total time: 3 h
Cuisine: French
Ingredients: 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; ; 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; ; 8 oz semi-sweet chocolate, finely chopped; 1 cup heavy whipping cream; ; Fresh cranberries and rosemary sprigs; Powdered sugar for dusting

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.

Ingredients

Scale

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

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