Yule Log Cake (bûche De Noël) Recipe

Holiday baking has a special kind of magic, don’t you think? There’s something about pulling a festive dessert from the oven that immediately fills the house with warmth and excitement. One of my absolute favorites is the classic Yule Log Cake, or Bûche de Noël—a dessert so beautiful and delicious, it’s like the grand finale of holiday celebrations. With its moist chocolate sponge, creamy mascarpone filling, and rich ganache “bark,” this cake is as much a showstopper as it is a delight to eat.

I first attempted this cake on a snowy Christmas Eve years ago, armed with zero experience and a whole lot of determination. Let’s just say the rolling process left me with a chocolate “log” that looked more like an unfortunate pancake. But even then, it tasted heavenly, and I’ve been perfecting my technique every year since. The moment I successfully made one that actually resembled a log—complete with sugared cranberry “berries” and sprigs of rosemary “pine needles”—I knew this cake would become a holiday tradition.

Let’s dive in and make your holidays even sweeter with this Yule Log Cake recipe.

this RECIPE

The origin story: a sweet nod to history

The Bûche de Noël hails from France, where it was traditionally made to symbolize the Yule log burned during winter solstice celebrations. The practice dates back to medieval times when families would burn an actual log to usher in warmth and prosperity for the new year. Over time, this rustic ritual transformed into the edible masterpiece we know today. By the 19th century, French pastry chefs began crafting these cakes to look like logs, complete with bark-like textures and sugary decorations.

Today, the Yule Log is celebrated around the world, evolving with new flavors and techniques while still honoring its historical charm.

Let’s talk ingredients: why they matter

For the chocolate sponge cake

• All-purpose flour: This is the foundation of the cake. If you’re gluten-free, you can swap it with a 1:1 gluten-free baking flour.
• Cocoa powder: The dark cocoa gives the sponge its rich, chocolatey base. Hershey’s Special Dark works beautifully, but Dutch-processed cocoa is a great alternative for a deeper flavor.
• Eggs: Separating the yolks and whites is the secret to the cake’s light, spongy texture. Fresh eggs whip up better, so use them if you can.
• Sour cream and butter: These keep the cake moist and add richness. Greek yogurt can replace sour cream in a pinch.

For the mascarpone whipped cream filling

• Mascarpone cheese: The star of the filling, mascarpone adds a subtle, creamy tang. If you’re out of mascarpone, cream cheese can work, though it’s slightly tangier.
• Heavy whipping cream: Whipped to soft peaks, it gives the filling a light and fluffy texture. Keep it cold for best results.
• Powdered sugar: Sweetens the filling without making it gritty.

For the whipped chocolate ganache

• Semi-sweet chocolate: Use high-quality chocolate for a glossy, smooth ganache. Finely chopped chocolate melts faster and more evenly.
• Heavy whipping cream: Creates the perfect balance of creamy and chocolatey.

Kitchen gear: what you need (and what you can skip)

For this recipe, you’ll need a few tools, but nothing too fancy.

• Jelly roll pan (17×12 inches): This is essential for rolling the cake. If you don’t have one, a large baking sheet with raised edges can work.
• Parchment paper: Helps you lift and roll the cake without sticking. Don’t skip this step—it’s a lifesaver!
• Offset spatula: Handy for spreading the batter, filling, and ganache evenly.
• Stand mixer or hand mixer: Whipping egg whites and cream by hand is possible, but a mixer makes it much easier.
• Kitchen towel: Optional but helpful for rolling the cake. Wrap the warm sponge in a towel to encourage the shape to hold.

Step-by-step: how to make the perfect Yule Log Cake

1. Prep your pan and preheat

Set your oven to 350°F and line your jelly roll pan with parchment paper. Make sure the paper hangs over the edges—you’ll use it to lift and roll the cake later.

2. Make the sponge cake batter

Start by whisking together your dry ingredients: flour, cocoa powder, baking powder, and salt. In a separate bowl, combine the egg yolks and sugar until smooth, then mix in the sour cream, melted butter, and vanilla. Gently fold in the dry ingredients.

Meanwhile, whip your egg whites to stiff peaks in a mixer. This step is crucial for a light, fluffy sponge, so don’t rush! Fold one-third of the whipped whites into the chocolate batter to lighten it, then gently fold in the rest.

3. Bake and roll

Spread the batter evenly in your prepared pan, smoothing it out with an offset spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched. While it’s still warm, lift the cake out of the pan and roll it up (parchment paper included) from the shorter end. Let it cool completely.

4. Make the mascarpone filling

Whip the heavy cream, powdered sugar, vanilla, and salt to soft peaks, then fold in the mascarpone until stiff peaks form. Spread this dreamy filling over the unrolled cake, then carefully re-roll it without the parchment paper. Wrap it in plastic wrap and refrigerate to firm up.

5. Whip up the ganache

Heat the cream until just boiling, then pour it over the chopped chocolate. Let it sit for a few minutes before whisking to a smooth consistency. Cool to room temperature, then whip it until it’s thick and spreadable.

6. Decorate like a pro

Cut a diagonal slice off the end of the cake and attach it to the side using ganache to create the “branch.” Spread the ganache over the entire cake, then use a fork to create bark-like lines. Garnish with sugared cranberries and rosemary for that extra festive touch.

Variations to try

• Flavors: Add a splash of coffee or orange liqueur to the ganache for a grown-up twist.
• Dietary options: Make it gluten-free by swapping the flour and use dairy-free alternatives for the cream and mascarpone.
• Seasonal flair: Swap the cranberries and rosemary for edible flowers in the spring or candied citrus in the summer.

Serving and presentation ideas

Place your Yule Log on a rustic wooden board or a festive platter. Dust it lightly with powdered sugar for a snowy effect, and add sprigs of rosemary and cranberries for garnish. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

Drink pairings

Pair this dessert with a glass of rich, velvety port or a holiday-spiced hot chocolate. For coffee lovers, a strong espresso balances the sweetness beautifully.

Storing and reheating tips

Store the cake in the fridge, covered, for up to 3 days. You can also freeze it (unfrosted) for up to a month—just thaw it in the fridge overnight before decorating.

Scaling the recipe

Making this for a smaller crowd? Halve the ingredients and use a smaller pan. For a larger gathering, make two logs and display them side by side for double the wow factor!

Potential hiccups (and how to avoid them)

• Cake cracks when rolling: Roll the cake while it’s warm to prevent cracking.
• Ganache too runny: Let it cool longer before whipping.
• Sticky unrolling: Use a light dusting of powdered sugar or cocoa to prevent sticking.

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Ready to bake your holiday masterpiece?

This Yule Log Cake is more than just dessert—it’s a tradition, a centerpiece, and a delicious way to celebrate the season. Don’t be afraid to put your own twist on it, and remember, even if it’s not perfect, it’ll still taste amazing. Happy baking!

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can make the cake and ganache a day ahead and assemble it the next day.

2. What if I don’t have mascarpone?
Cream cheese works as a substitute, though it’s tangier than mascarpone.

3. My ganache is too thick to spread. What do I do?
Microwave it for 10 seconds to loosen it up slightly.

4. How do I make sugared cranberries and rosemary?
Dip them in simple syrup, then roll them in sugar. Let them dry before using.

5. Can I use milk chocolate instead of semi-sweet?
Yes, but it’ll make the ganache sweeter. Adjust sugar in the filling if needed.

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