Step into a world of festive wonder with this classic yule log cake recipe, a traditional centerpiece for any holiday celebration. Known in France as Bûche de Noël, this stunning dessert resembles a rustic log, evoking images of cozy winter evenings. The tradition of the Bûche de Noël dates back to medieval European customs of burning a Yule log during winter solstice celebrations. Learn more about the history of Bûche de Noël. Our version features a delicate chocolate sponge cake, a luscious cream filling, and a rich, velvety chocolate ganache, making it an irresistible Christmas treat. Get ready to bake a showstopper!
Why You’ll Love This Yule Log Cake Recipe
You will adore this delightful yule log cake recipe for many wonderful reasons. It’s incredibly easy to follow, even for beginners, with clear, step-by-step instructions. This impressive cake makes a beautiful holiday centerpiece that will wow your guests. Indulge in its delicate, airy chocolate sponge that melts in your mouth. Experience the rich, smooth chocolate ganache, adding a luxurious touch to every bite. This festive dessert is perfect for any skill level, promising a rewarding baking experience.
- Easy to follow with step-by-step guidance.
- Impressive, beautiful holiday centerpiece.
- Delicate, airy chocolate sponge.
- Rich, smooth chocolate ganache.
- Perfect festive dessert for any skill level.
Ingredients for yule log cake recipe
Gather these simple ingredients to create your festive yule log cake recipe. Using high-quality components ensures the best flavor and texture for this delightful dessert. Fresh ingredients make all the difference in this classic chocolate log cake.
For the Chocolate Sponge
- 1 Tablespoon unsalted butter (to grease the pan)
- ⅓ cup plain flour (multi-purpose) (60 g)
- ⅓ cup unsweetened cocoa powder (40 g)
- ¼ teaspoon fine sea salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup confectioners’ sugar (powdered sugar) (110 g)
For the Cream Filling
- 3 Tablespoons confectioners’ sugar (powdered sugar) (25 g)
- 1 teaspoon unsweetened cocoa powder (optional)
- 1 cup double cream (or heavy whipping cream) (240 ml / 235 g)
- 1 Tablespoon sour cream (or cream cheese) (15 ml / 15 g)
For the Chocolate Ganache
- 1 cup double cream (or heavy whipping cream) (240 ml / 235 g)
- 8 ounces high-quality dark chocolate (226 g / as chocolate chips or bars broken into small pieces)
Notes & Substitutions
You can use all-purpose flour for the sponge; it works perfectly for this recipe. For the ganache, choose high-quality dark chocolate chips or a bar broken into small pieces for best results. Heavy cream or whipping cream works well if double cream is unavailable for both the filling and ganache. Ensuring your eggs are at room temperature can significantly improve the volume and texture of your cake batter. Discover more about why room temperature eggs are beneficial in baking. Sour cream or cream cheese in the filling adds a lovely tang and helps stabilize the whipped cream, giving it a richer texture.
Equipment for yule log cake recipe
You don’t need fancy tools to make this beautiful holiday cake roll. Just a few kitchen essentials will do the trick.
- 9×13 inch jelly roll pan (or half-sheet pan)
- Stand mixer with whisk attachment (or hand mixer / large whisk)
- Silicone spatula
- Fine mesh sieve
- Small saucepan
- Parchment paper (baking paper)
- Clean, damp kitchen towel
Instructions for yule log cake recipe
Creating this stunning chocolate log cake is an enjoyable process. Follow these steps carefully to achieve a perfect yule log cake recipe result. Take your time, and enjoy the magic of baking!
Prepare the Pan & Preheat Oven
Preheat your oven to 350°F/175°C (or 160°C for a convection oven). Melt the tablespoon of butter and use a brush to coat the pan thoroughly, including corners and sides. Next, line the pan with parchment paper, allowing some overhang on the longer sides. Brush the top of the parchment paper with any remaining butter. Ensure every part of the paper and the inside of the pan is well-greased.
Make the Chocolate Sponge Mixture
Crack the eggs and carefully separate the yolks and whites into different bowls. Sift the flour, salt, and cocoa powder for the sponge together in a large mixing bowl. Sift the confectioners’ sugar into another separate bowl. Pour the egg yolks into your electric mixer’s bowl. Add the vanilla extract and ¼ cup of the sifted sugar, then mix on medium speed for two to three minutes until well-combined and frothy. Use a spatula to guide the mixture into the beaters if the amount is small.
Clean your mixer’s beaters thoroughly. If you have a second mixer bowl, use it now; otherwise, transfer the egg yolk mixture to another bowl and set it aside. Add the egg whites to the clean, dry mixer bowl and begin beating at medium-high speed. Once they start forming soft peaks, gradually add the remaining ½ cup of sugar, a spoonful at a time. Continue beating until the peaks look glossy and stiff, which takes only a few minutes. With a rubber spatula, gently fold the egg yolk mixture into the stiff egg whites. Folding means gently turning the ingredients from the outside of the bowl into the center, rather than stirring, to maintain the mixture’s airiness.
Next, sprinkle the sifted cocoa powder and flour mixture over the wet ingredients and gently fold it in. The cake batter will be fluffy yet fully incorporated when finished. Avoid over-mixing, as too much stirring can deflate the airy batter, resulting in a dense cake.
Bake & Roll the Yule Log Cake Sponge
Pour the batter evenly into the prepared pan and smooth the top with your spatula. If the parchment paper extends too far beyond the pan’s edges, trim it to prevent it from falling into the batter during baking. Bake for 8-10 minutes, or until the cake springs back slightly when gently touched. A 9×12 inch pan usually takes closer to ten minutes, while larger pans like an 11×16 inch pan require less time.
As soon as you remove the cake sponge from the oven, gently pull the parchment paper and sponge out of the pan and onto a clean, damp kitchen towel. The buttered parchment should make this easy. Once the cake is on the towel, lightly sprinkle it with sifted confectioners’ sugar. Lay another piece of parchment paper directly on top of the cake, then roll the warm cake, along with both layers of parchment paper, from one short end. Rolling the cake while it is still warm helps train the sponge into its log shape and significantly reduces the chance of it cracking later. Wait until the cake cools completely to room temperature before proceeding to the next step.
Make the Cream Filling
Once the sponge has cooled to room temperature, prepare the cream filling. In your mixer, whip the double cream, sour cream, and three tablespoons of sifted confectioners’ sugar until the mixture forms stiff peaks. For a subtle chocolate flavor and light brown color, you can optionally sift 1-2 teaspoons of cocoa powder into the cream mixture before whipping.
Fill & Re-Roll the Cake
Gently unroll the cooled cake sponge and carefully remove the top layer of parchment paper. Spread the whipped cream filling evenly over the top of the cake, leaving a one-inch strip uncovered on one of the shorter ends. Starting from the short end covered with cream, gently lift the edge of the sponge away from the bottom layer of parchment paper. Roll the sponge onto itself as gently but as tightly as you can, peeling the parchment paper away as you go and using it to help guide the roll.
If the cake cracks slightly as you roll, do not worry; the roll should hold it together, and the final decorations will easily conceal any imperfections. Continue rolling all the way to the uncreamed side. You now have a beautifully rolled cake, and most of the hard work is complete! If the cream filling seemed a bit thin on the sides, the ends of the cake might appear thinner than the middle. This is perfectly fine, but if you desire a more uniform shape, you can trim up to an inch of cake from each end using a sharp knife. This also provides a perfect opportunity to sample your delicious cake before decorating!
Once finished, carefully lift the cake and place it seam-side down on your chosen serving platter. Tuck pieces of baking paper under the edges of the cake, not too far under, in preparation for the next step. This protects your serving plate from any drips and excess chocolate ganache.
Make the Chocolate Ganache
Pour the double cream into a small saucepan and bring it to a gentle boil over medium heat. As soon as it boils, remove the saucepan from the heat, add the chopped dark chocolate or chocolate chips, and let it sit undisturbed for up to five minutes. Stay nearby and stir the mixture every thirty seconds or so until it becomes a gorgeous, even, and smooth chocolate mixture.
Once the chocolate ganache is fully mixed, allow it to cool for five to ten minutes before proceeding. This crucial cooling time helps the ganache set up slightly, preventing it from being too liquidy when poured over the cake.
Decorate the Yule Log
Next, slowly and carefully pour the chocolate ganache over the yule log cake, ensuring it covers the entire surface. If any ganache drips down from the cake, the parchment paper tucked underneath will protect your plate. Use a silicone spatula to gently smooth the ganache and guide any drips back onto the cake. Wait another ten minutes for the ganache to set slightly before gently pulling the parchment paper out from under the edges of the cake. If the paper feels stuck, hold a spatula against the cake to keep the ganache in place as you pull the paper away.
To create the classic tree bark texture, use a fork and gently run its tines along the partially set chocolate ganache. For a beautiful “snow” effect, lightly sift confectioners’ sugar on top of the cake. Lastly, decorate your festive creation with optional garnishes. A woodland theme with meringue mushrooms and fresh cranberries is popular, but simple pine or rosemary sprigs are also perfect. Store the finished Yule log cake in the fridge until you are ready to serve this stunning holiday dessert.
Pro Tips & Troubleshooting
To ensure a perfect chocolate log cake, remember these tips. Never overmix the sponge batter after adding dry ingredients; overmixing makes it tough. Roll the cake immediately while it is still warm to prevent cracking. Ensure your egg whites form stiff, glossy peaks; this creates an airy sponge. For perfect ganache, don’t let the cream scorch, and stir until completely smooth. If your cake cracks during rolling, don’t fret; the filling and ganache will hide imperfections. Using room temperature eggs and dairy helps achieve better results. Chill the cake briefly after filling and rolling for easier ganache application.
Serving, Storage & Variations
This impressive holiday yule log cake recipe offers many delightful possibilities for serving and customization.
Serving Suggestions
- Garnish with adorable meringue mushrooms and sugared cranberries for a magical forest scene.
- Add fresh rosemary sprigs to mimic evergreen branches.
- Dust generously with powdered sugar for a pristine “snow” effect.
- Serve with a side of fresh berries or a dollop of extra whipped cream.
Storage Instructions
Store your finished Yule Log cake covered tightly in the fridge. It will stay fresh and delicious for about 3-4 days. We do not recommend freezing the assembled cake, as it can affect the texture of the cream filling and sponge.
Variations
- For the filling, try adding coffee extract or crushed peppermint candy for different flavor profiles.
- Experiment with different ganaches: a white chocolate ganache offers a beautiful contrast, or try a dark chocolate mocha ganache.
- Incorporate fruit fillings like a thin layer of raspberry jam or fresh berries before rolling.
- Get creative with alternative decorations, such as edible glitter, chocolate shavings, or fresh mint leaves.
Nutrition Information for yule log cake recipe
Here is the nutritional breakdown per serving for this delightful yule log cake.
| Serving Size | 1 slice |
|---|---|
| Calories | 214 kcal |
| Carbohydrates | 19 g |
| Protein | 4 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 109 mg |
| Sodium | 75 mg |
| Fiber | 1 g |
| Sugar | 14 g |
| Calcium | 31 mg |
| Iron | 1 mg |
FAQ about yule log cake recipe
Can I make Yule Log cake ahead of time?
Yes, you can assemble this yule log cake recipe up to 2 days in advance. Store it covered in the refrigerator, and apply any fresh garnishes just before serving. This makes holiday entertaining much easier.
Why did my cake crack when I rolled it?
Cake cracks usually happen if the sponge is too cool when rolled or overbaked, making it dry. Roll it immediately after baking while it’s still warm and pliable to prevent cracking.
What is the best type of chocolate for ganache?
High-quality dark chocolate (60-70% cocoa solids) is ideal for ganache. It provides a rich flavor and smooth texture. Chocolate chips or a good quality baking bar broken into small pieces both work well.
How long does homemade Yule Log cake last?
When properly stored in an airtight container in the refrigerator, your homemade Yule Log cake will last for 3 to 4 days. Always keep it chilled to maintain freshness.
Do I need a special pan for Yule Log?
No, a standard 9×13 inch jelly roll pan (or a half-sheet pan) works perfectly for this recipe. You don’t need any specialized equipment beyond that.
Is Yule Log cake difficult for beginners?
Not at all! This recipe is designed to be beginner-friendly. Our detailed instructions and tips will guide you through each step, making this chocolate log cake an achievable holiday baking project for anyone.
This enchanting yule log cake recipe is more than just a dessert; it’s a festive tradition waiting to be made. Its impressive appearance, combined with the delightful taste of delicate chocolate sponge, creamy filling, and rich ganache, truly makes it a holiday showstopper. We encourage you to try this chocolate log cake this season. Let this elegant and surprisingly simple Bûche de Noël become a cherished new part of your family’s holiday celebrations!
Decadent Yule Log Cake Recipe with Chocolate Ganache
Equipment
- Oven
- Baking Pan
- Baking Paper
- Brush
- Sieve
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Kitchen Towel
- Sharp Knife
- Serving Platter
- Saucepan
- Silicone Spatula
- Fork
Ingredients
Cake Base / Pan Prep
- 1 Tbsp unsalted butter to grease the pan
Cake Sponge
- 1/3 cup plain flour multi purpose
- 1/3 cup cocoa powder unsweetened
- 1/4 tsp fine sea salt
- 4 eggs
- 1 tsp pure vanilla extract
- 3/4 cup confectioners sugar powdered sugar
Cream Filling
- 3 Tbsp confectioners sugar powdered sugar
- 1 tsp cocoa powder unsweetened, optional
- 1 cup double cream whipping cream
- 1 Tbsp sour cream or cream cheese
Chocolate Ganache
- 1 cup double cream whipping cream
- 8 oz dark chocolate high-quality, chocolate chips or bars broken into small pieces
Instructions
Prepare the Cake Sponge
- Preheat the oven to 350°F/175°C (160°C convection). Grease and line a baking pan with buttered baking paper, ensuring all surfaces are well-coated.
- Crack and separate the eggs, placing yolks and whites into different bowls.
- Sift the flour, salt, and cocoa powder for the sponge together into a large mixing bowl, and sift the confectioners’ sugar into a separate bowl.
- In an electric mixer, beat egg yolks with vanilla and ¼ cup of the sugar on medium speed for two to three minutes until well-mixed and frothy.
- Clean the mixer bowl and beaters thoroughly. Beat egg whites on medium-high speed until soft peaks begin to form, then gradually add the remaining ½ cup of sugar until glossy stiff peaks are achieved.
- Gently fold the egg yolk mixture into the egg whites using a rubber spatula, working from the edges to the center to maintain fluffiness.
- Next, sprinkle the sifted cocoa powder and flour mixture over the batter and gently fold it in until just incorporated, being careful not to over-mix.
- Pour the fluffy batter into the prepared pan and smooth the top with your spatula, trimming any baking paper that extends beyond the pan’s edges.
- Bake for 8-10 minutes, or until the cake springs back slightly when touched. Immediately transfer the warm sponge out of the pan and onto a damp, clean kitchen towel.
- Once on the towel, sprinkle the cake with sifted icing sugar, then lay another piece of baking paper on top and roll it up while still warm to help mold its shape and prevent splitting. Allow the rolled cake to cool completely to room temperature.
Prepare the Cream Filling
- In the mixer, whip the double cream, sour cream, and three tablespoons of sifted icing sugar until stiff peaks form. Optionally, sift in 1-2 teaspoons of cocoa powder for a hint of chocolate flavor and light brown color.
Assemble the Yule Log
- Gently unroll the cooled cake and remove the top layer of baking paper. Spread the whipped cream filling evenly over the cake sponge, leaving a one-inch strip on one of the shorter ends uncovered.
- Starting from the short end covered with cream, lift the edge of the sponge and gently but tightly roll the cake onto itself, peeling the lower layer of baking paper away as you go.
- Continue rolling all the way to the uncreamed side to complete the roll. If desired for a more uniform shape, trim up to an inch of cake from the ends using a sharp knife.
- Lift the finished rolled cake and place it seam-side down on a serving platter. Tuck baking paper under the edges of the cake to protect the plate from chocolate mess during the next step.
Prepare and Apply Chocolate Ganache
- Place the double cream in a saucepan and bring it to a boil. Remove from heat, add the dark chocolate, and let it sit for up to five minutes, stirring every thirty seconds until a gorgeous and even chocolate mixture forms.
- Allow the chocolate ganache to cool for five to ten minutes to allow it to set up a bit and prevent it from being too liquidy.
- Slowly pour the slightly cooled chocolate ganache over the yule log cake to cover it completely. Use a silicone spatula to guide any running ganache back onto the cake, as the tucked paper will protect the plate.
- Wait another ten minutes for the ganache to fully set before gently pulling the protective paper out from under the edge of the cake, using a spatula to hold the ganache in place if it sticks.
Decorate and Serve
- To create a tree bark texture, gently run a fork along the chocolate ganache. Optionally, lightly sift icing sugar on top for a dusting of snow effect.
- Finally, decorate the cake with optional garnishes such as a woodland theme, or simple pine/rosemary sprigs. Store the finished Yule log cake in the fridge until ready to serve.