Easy Yule Log Cake Recipe (Bûche de Noël)

This easy Yule Log Cake recipe is one of my favorite holiday traditions to make each Christmas. There’s just something magical about rolling up a soft chocolate sponge cake with fluffy cream filling and turning it into a festive centerpiece. It’s beautiful, delicious, and surprisingly simple once you get the hang of it.

The bûche de Noël is a classic French dessert that symbolizes a cozy fire during the holidays. I remember the first time I made one, I was nervous about rolling the cake, but it turned out perfectly light and tender. With a little patience and the right touch, it’s easier than you think, and the results are stunning.

This Christmas log cake is made with a rich chocolate sponge, a creamy filling, and a glossy ganache frosting that makes it look like real bark. A sprinkle of powdered sugar gives it a snowy finish, making it the star of any dessert table. It’s a true showstopper that tastes as good as it looks.

When I bake this chocolate holiday cake, my kitchen fills with the scent of cocoa and vanilla, instantly putting everyone in a festive mood. It’s one of those desserts that brings people together, perfect for sharing after a hearty Christmas dinner or gifting to someone special.

For anyone who loves baking during the holidays, this festive holiday dessert is a must-try. It’s indulgent, elegant, and guaranteed to impress your guests. Whether you decorate it with sugared berries, meringue mushrooms, or just keep it simple, this Yule log captures the true spirit of Christmas.

What You’ll Need To Make Yule Log Cake (Bûche de Noël)

1. Eggs

• Provide the structure for the sponge cake.
• Whipping the whites gives the cake its light, airy texture.
• The yolks add richness and color.

2. Granulated Sugar

• Sweetens the sponge while keeping it tender.
• Helps the eggs whip into a stable, fluffy mixture.

3. All-Purpose Flour

• Creates structure while maintaining softness in the sponge.
• Sift it well to prevent lumps.

4. Unsweetened Cocoa Powder

• Adds deep, rich chocolate flavor.
• Use high-quality cocoa for a more intense, elegant taste.

5. Baking Powder

• Helps the sponge rise perfectly light.

6. Salt

• Enhances and balances the sweetness.

7. Whole Milk

• Keeps the cake moist and rollable.

8. Vanilla Extract

• Adds a warm, aromatic flavor that complements chocolate beautifully.

9. Heavy Cream

• Whipped into soft peaks for the filling.
• Makes the cake luscious and creamy without being too heavy.

10. Powdered Sugar

• Sweetens the whipped cream filling gently.

11. Dark Chocolate

• The base of the chocolate ganache frosting.
• Use at least 60% cocoa for a balanced richness.

12. Heavy Cream

• When combined with chocolate, creates a silky-smooth, spreadable frosting.

13. Optional Decorations

• Powdered sugar for “snow”
• Fresh cranberries or raspberries
• Rosemary sprigs for a festive touch
• Chocolate shavings or meringue mushrooms for authentic presentation

Quick Tips for Making the Best Yule Log Cake

• Don’t overbake the sponge should stay soft enough to roll without cracking.
• Roll while warm to help the cake hold shape later.
• Use room temperature eggs for maximum volume when whipping.
• Cool completely before frosting to prevent melting the ganache.
• Refrigerate before slicing for clean, beautiful swirls.
• Add a touch of espresso powder for enhanced chocolate depth.

Essential Equipment for Making This Easy Yule Log Cake Recipe

• Jelly roll pan (15×10 inches)
• Electric mixer or stand mixer
• Mixing bowls
• Offset spatula
• Parchment paper
• Kitchen towel
• Cooling rack
• Whisk and rubber spatula

Why You’ll Love This Easy Yule Log Cake Recipe

• It’s beautifully festive — the log shape and chocolate bark effect make it the perfect holiday centerpiece.
• Rich yet light — the sponge is airy, the cream filling is fluffy, and the ganache adds just the right amount of indulgence.
• Make-ahead friendly — you can bake and assemble it in advance, making your holiday hosting stress-free.
• Versatile flavors — customize with coffee, orange zest, or hazelnut for a personal touch.
• Impressively easy — while it looks fancy, this step-by-step recipe breaks it down into simple, foolproof stages.
• It’s the ultimate Christmas baking project — fun, delicious, and sure to spark compliments from everyone at the table.
• Cocoa is rich in antioxidants that can boost mood and heart health.

• Eggs provide protein and essential vitamins like B12.
• Dark chocolate adds iron and magnesium.
• Whipped cream offers calcium and healthy fats in moderation.

Conclusion

The Yule Log Cake (Bûche de Noël) is a true celebration of holiday baking, a dessert that brings artistry, joy, and tradition to the table. Each swirl of chocolate and cream carries a story of festivity and togetherness. Whether you’re baking it for your family or as a gift, it’s guaranteed to steal the spotlight. With its delicate sponge, rich ganache, and festive charm, this is more than just a cake, it’s a Christmas masterpiece baked with love.

✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.

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Easy Yule Log Cake Recipe (Bûche de Noël)

This easy Yule Log Cake, also known as Bûche de Noël, is a beautiful and delicious Christmas dessert that captures the warmth and joy of the holidays. Made with a light chocolate sponge cake rolled around a cloud-like whipped cream filling, then covered in rich chocolate ganache, it’s as delightful to look at as it is to eat. Every slice reveals a stunning swirl that feels straight out of a European holiday bakery.

Delicious

Author: Lia Agbor Cooking Method: Baking Cuisine: French Courses: Desert Recipe Keys: Halal High Iron Mediterranean Vegan

Print Recipe

Pin Recipe

Prep Time 25 mins Cook Time 12 mins Total Time 1 hr 7 mins Difficulty: Intermediate Cooking Temp: 175  C Servings: 10 Calories: 380

Ingredients

Scale

1/2x 1x 2x 3x

For the Chocolate Sponge Cake:

• 4 large eggs (room temperature)
• ½ cup granulated sugar
• ¼ cup brown sugar ((for added moisture and depth))
• ½ teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder ((sifted))
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons whole milk ((to keep the sponge soft))

For the Cream Filling:

• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 Optional: tablespoon mascarpone cheese (for extra creaminess)

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• ½ cup heavy cream
• 1 tablespoon unsalted butter ((adds shine and smoothness))

For Garnishing (optional):

• Powdered sugar ((to dust for a snowy effect))
• Fresh berries ((for color and freshness))
• Chocolate shavings or curls
• Rosemary sprigs ((to resemble holiday pine))

Instructions

1. Prepare the Pan and Oven

   • Preheat your oven to 175°C (350°F).
   • Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
   • This will ensure the sponge releases easily after baking.
   
   Mark as complete

1. Make the Sponge Batter

   • In one bowl, whisk together egg yolks, sugar, vanilla, and milk until creamy.
   • In another bowl, sift together flour, cocoa powder, baking powder, and salt.
   • In a separate, clean bowl, beat the egg whites until soft peaks form.
   • Gradually add a tablespoon of sugar and continue beating until glossy peaks appear.
   • Gently fold the dry ingredients into the yolk mixture, then carefully fold in the whipped egg whites.
   • Take your time here to preserve the airy texture.
   Mark as complete

1. Bake the Sponge

   • Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched lightly.
   
   Mark as complete

1. Roll the Cake

   • While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment and roll the cake (with the towel inside) starting from the short end.
   • Allow it to cool completely, this helps it “remember” its rolled shape.
   Mark as complete

1. Make the Filling

   • Whip 1½ cups of heavy cream with powdered sugar until soft peaks form.
   • You can add a touch of vanilla or cocoa if desired.
   Mark as complete

1. Assemble the Cake

   • Unroll the cooled sponge carefully and spread the whipped cream evenly.
   • Reroll the cake without the towel this time.
   • Wrap it in plastic wrap and refrigerate for 30 minutes to set.
   
   Mark as complete

1. Make the Ganache

   • Heat 1 cup of cream until it just begins to simmer.
   • Pour it over the chopped dark chocolate and let sit for 2 minutes.
   • Stir until glossy and smooth.
   • Let it cool slightly before spreading.
   
   Mark as complete

1. Frost the Cake

   • Trim the ends for a clean look or cut off a small piece diagonally to create a “branch.”
   • Attach it to the side using ganache.
   • Spread the rest of the ganache over the cake, then create bark-like textures using a fork or spatula.
   Mark as complete

1. Decorate

   • Dust with powdered sugar, garnish with cranberries and rosemary sprigs, and serve chilled or at room temperature.
   Mark as complete

Nutrition Facts

Servings 10

Serving Size typically 1 slice

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 12g60%

Cholesterol 95mg32%

Sodium 110mg5%

Potassium 210mg6%

Total Carbohydrate 40g14%

Dietary Fiber 3g12%

Sugars 30g

Protein 6g12%

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Vitamin A 500 IU

Calcium 40 mg

Iron 2 mg

Vitamin D 10 IU

Vitamin E 1.2 IU

Vitamin K 3 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Avoid over-mixing the batter once the whites are added.
• Test doneness by pressing lightly on the cake, it should spring back.
• Chill the filled roll before frosting for easier handling.
• Use high-quality chocolate for a smooth, glossy ganache.
• Decorate just before serving for the freshest look.