Name: Yule Log Cake (Bûche de Noël) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 2 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; 5 tbsp (72g) sour cream; 1/4 cup unsalted butter, melted; 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 still chilled; 8 ounces semi-sweet chocolate, finely chopped; 1 cup heavy whipping cream; Sugared cranberries; Sugared rosemary sprigs

Jump to Recipe

Introduction

The Yule Log Cake, or Bûche de Noël, is a festive and elegant dessert perfect for the holiday season. This rich chocolate sponge cake rolled with creamy mascarpone filling and coated in silky ganache resembles a traditional log, bringing warmth and sweetness to your celebration.

The image shows a chocolate Yule log cake with two main parts—one large roll and a smaller log attached on the side. The cake has three visible layers: a dark brown chocolate sponge cake rolled with a creamy white filling, all covered by a thick layer of textured brown chocolate frosting that looks like tree bark with fine lines running along it. The cake is decorated with green frosted sprigs and red and purple frosted berries scattered on top and around it. This setup sits on a round wooden board surrounded by pinecones and more decorations, against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

5 tbsp (72g) sour cream
1/4 cup unsalted butter, melted
1 tsp vanilla extract

1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cups (86g) powdered sugar
1 tsp vanilla extract

1/8 tsp salt
8 oz (226g) mascarpone cheese, softened but still chilled*
8 ounces semi sweet chocolate, finely chopped

1 cup heavy whipping cream
Sugared cranberries, optional*
Sugared rosemary, optional*

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 17×12 inch jelly roll pan with parchment paper, making sure the paper extends at least an inch above the edges to help lift the cake later.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large bowl, whisk the egg yolks and granulated sugar together until well combined. Add sour cream, melted butter, and vanilla extract, then whisk until smooth.

Step 4: Gently add the dry ingredients into the wet mixture and whisk just until combined. Set this batter aside.
Step 5: In a separate large bowl, beat the egg whites on high until stiff peaks form. Fold about one-third of the egg whites into the batter to loosen it, then gently fold in the remaining whites until just combined.
Step 6: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.

Step 7: Remove the cake from the oven. Use the parchment paper to lift the cake out of the pan and place it on a counter. While the cake is still warm, roll it up gently starting at a short end using the parchment paper. Set aside to cool completely, unrolling and rolling it again several times over about an hour to maintain elasticity and prevent cracking.
Step 8: Prepare the filling by whipping the cold heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form. Add mascarpone cheese and beat until stiff peaks form.
Step 9: Carefully unroll the cooled cake. Use an offset spatula to loosen any sticking parts. Spread the filling evenly over the cake, then roll it back up without the parchment paper.

Step 10: Wrap the rolled cake tightly in plastic wrap with the seam side down and refrigerate for at least one hour to set.
Step 11: For the ganache, place chopped chocolate in a medium bowl. Heat the 1 cup of heavy cream just to boiling, then pour over the chocolate. Let sit a few minutes, then whisk until smooth. Cool to room temperature or cooler, then whip until lighter in color and thick enough to spread.
Step 12: To decorate, cut a 3-inch piece of the cake log on a diagonal. Attach this smaller log to the side of the larger one with some ganache.

Step 13: Spread the remaining ganache all over the cake. Use a fork to create bark-like textures by dragging it along the ganache.
Step 14: Add sugared cranberries and rosemary for decoration, if desired. Refrigerate until ready to serve.

Tips & Variations

Use Dutch-process cocoa powder for a richer chocolate flavor, but natural cocoa works in a pinch.

Whip egg whites to stiff peaks carefully to maintain airiness in the sponge.
Rolling and unrolling the cake while warm helps maintain flexibility and prevents cracking.
Try different garnishes such as berries, edible gold leaf, or powdered sugar to resemble snow.

For a non-alcoholic festive touch, soak the cake lightly with raspberry syrup before filling.

Storage

Store the Yule Log cake covered in the refrigerator for up to 3 days. Keep it wrapped tightly to prevent it from drying out. When ready to serve, you can let it sit at room temperature for about 15-20 minutes to soften slightly. Refrain from freezing as the texture may be affected.

How to Serve

A slice of chocolate roll cake sits in the center of a round white plate, showing three visible layers: a dark brown outer layer with a rough textured chocolate coating, a smooth, creamy white swirl layer inside, and a tightly rolled inner dark brown cake layer; the plate also holds red berries and a silver fork on the side, with sprigs of green rosemary decorating the scene and a wooden cake stand holding the larger roll cake blurred in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Yule Log cake in advance?

Yes, you can prepare the cake and filling a day ahead. Assemble and decorate the cake, then store it refrigerated overnight. This allows the flavors to meld nicely.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can use cream cheese blended with a little heavy cream to soften the texture. This will alter the flavor slightly but still provide a creamy filling.