Yule Log Cake for a Magical Christmas

This traditional Yule Log Cake brings all the festive charm of a European Christmas right to your table, and I promise it’s much easier than you think. After making this beautiful Buche de Noel for my family’s Christmas celebrations for over thirty years, I’ve learned all the tricks to create that stunning log effect without the stress.

There’s something truly special about the first time you roll out a Yule Log Cake in your kitchen. I still remember the Christmas when my grandmother first taught me this recipe. The way her weathered hands gently guided the chocolate sponge as we rolled it with such care, the kitchen filled with the rich aroma of chocolate ganache cooling on the counter. She’d always say, “Betty, the secret isn’t in making it perfect, it’s in making it with love.”

That wisdom has stayed with me through countless holiday seasons, and now every December, when I see that beautiful log-shaped cake sitting proudly on my dining table, I’m transported back to her cozy farmhouse kitchen where Christmas magic was born from simple ingredients and patient hands. The best part is watching my grandchildren’s eyes light up when they see this “tree trunk” dessert, just like mine did all those years ago. Time to get our hands floury.

What Makes This Yule Log Cake So Special

This isn’t just any chocolate cake – it’s a time-honored European tradition that transforms your Christmas table into something truly spectacular. After perfecting this Buche de Noel recipe through years of Christmas celebrations, I can tell you exactly why this dessert belongs in your holiday repertoire.

The magic starts with a light, airy chocolate sponge cake that’s surprisingly forgiving to work with. Here’s what makes this Yule Log Cake recipe a winner every time:

• Uses simple pantry ingredients you likely already have for holiday baking
• Comes together in about 45 minutes of active cooking time, perfect for busy December days
• Delivers consistent, crowd-pleasing results that look professionally made
• Creates an impressive centerpiece that guests will remember long after the holidays
• Much more forgiving than expected – even if it cracks slightly, the ganache covers everything beautifully
• Authentic European flavors that bring traditional Christmas magic to American kitchens

I’ve served this cake to everyone from skeptical teenagers to discerning dinner party guests, and it never fails to earn rave reviews. The combination of light chocolate cake, sweet whipped cream, and rich ganache creates layers of flavor that feel both elegant and comforting.

Key Players in This Recipe

Understanding your ingredients makes all the difference when creating this show-stopping dessert. Let me walk you through the stars of this Yule Log Cake recipe:

Cake flour creates the tender, flexible texture essential for rolling without cracking – I always sift mine for the lightest results.

Unsweetened cocoa powder provides that deep chocolate foundation, while the optional espresso powder intensifies the chocolate flavor without adding any coffee taste.

Room temperature eggs are crucial for proper volume when separated – I always take mine out about an hour before baking.

Bittersweet chocolate for the ganache gives you that perfect balance of sweetness and rich chocolate depth that won’t overwhelm the delicate cake.

Heavy cream appears twice in this recipe – once whipped with sugar for the filling, and again heated to create the silky ganache coating.

Confectioners’ sugar not only sweetens the whipped cream filling but also prevents the cake from sticking when you roll it up in the kitchen towel.

The beauty of this Yule Log Cake lies in how these simple ingredients transform into something that looks like it came from a French bakery.

How to Make Yule Log Cake

Creating this beautiful Christmas centerpiece is all about timing and gentle handling. After making this recipe countless times, I’ve learned exactly when each step works best.

Step 1. Betty always starts by preheating the oven to 350°F and lining that 10×15-inch baking sheet with parchment – this prevents any sticking disasters later.

Step 2. I’ve found that whipping the egg whites to soft peaks first, then setting them aside, gives you the best control over the final batter texture.

Step 3. The egg yolk and sugar mixture should be whisked until it’s pale yellow and creamy – this usually takes about 2-3 minutes of vigorous whisking.

Step 4. When combining the dry ingredients with the egg yolk mixture, don’t worry that it looks thick and paste-like – that’s exactly what we want.

Step 5. Adding half the egg whites first and stirring vigorously helps lighten the batter, making it easier to fold in the remaining whites gently.

Step 6. The key I discovered is spreading the batter evenly but quickly – you want to preserve all that air you’ve whipped in.

Step 7. Baking for just 10-12 minutes creates a cake that’s set but still flexible for rolling – it should spring back when lightly touched.

Step 8. Through trial and error, I learned to roll the cake immediately after cooling for just one minute – this prevents cracking better than any other method.

Step 9. For the ganache, letting that hot cream sit on the chocolate for 5 full minutes before stirring creates the smoothest, glossiest finish.

Step 10. When assembling, I always leave that half-inch border of whipped cream – it prevents filling from squeezing out the ends when you roll.

Yule Log Cake (Bûche de Noël)

This festive yule log cake is chocolate cake filled with whipped cream, rolled into the shape of a log, and coated with chocolate ganache – a classic European holiday tradition perfect for Christmas celebrations.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs

Servings: 10 portions

Course: Christmas, Dessert

Cuisine: European, French

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs separated and room temperature
• 0.5 cup granulated sugar
• 1 tsp pure vanilla extract
• 0.5 cup cake flour
• 0.25 cup unsweetened cocoa powder
• 1 tsp baking powder
• 0.5 tsp espresso powder optional
• 0.25 tsp salt
• 8 oz bittersweet or dark chocolate chopped
• 1 tbsp unsalted butter room temperature
• 1 tsp pure vanilla extract for ganache
• 1 pinch salt for ganache
• 0.75 cup heavy cream for ganache
• 1 cup heavy cream for filling
• 0.25 cup confectioners’ sugar for filling
• 1 tsp pure vanilla extract for filling

Equipment

• 10×15 inch baking sheet
• Stand mixer or electric hand mixer
• Clean kitchen towel
• Large serrated knife
• Flour sifter

Method

 

1. Preheat oven to 350°F and line a 10×15-inch baking sheet with parchment paper.
2. In large bowl of stand mixer, whip egg whites until soft peaks form. Set aside.
3. In separate large bowl, whisk together egg yolks and sugar until well combined and pale yellow. Add vanilla and whisk to combine.
4. In medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
5. Add dry mixture to egg yolk mixture and stir to combine – it will be very thick.
6. Add half the egg whites to mixture and stir vigorously to combine completely.
7. Gently fold in other half of egg whites, being careful not to eliminate air.
8. Pour batter onto prepared pan, using spatula to evenly distribute.
9. Bake 10-12 minutes until cake is spongy and bounces back when touched.
10. While baking, lay out clean kitchen towel and sprinkle with powdered sugar.
11. Cool cake 1 minute, then turn out onto towel and remove parchment paper.
12. Starting from short end, roll cake up with towel. Lay seam side down and cool completely.
13. For ganache: In small heatproof bowl, combine chocolate, butter, vanilla and salt.
14. In small saucepan, heat heavy cream over low heat until edges bubble.
15. Pour hot cream over chocolate mixture. Let sit 5 minutes, then stir until smooth.
16. For filling: In large bowl, whip heavy cream until soft peaks form. Add powdered sugar and vanilla, whip until stiff peaks form.
17. Once cake is completely cooled, carefully unroll it.
18. Using spatula, add even layer of whipped cream filling, leaving 1/2-inch space on edges.
19. Gently re-roll cake and move seam side down to serving platter.
20. Use spatula to coat outside with chocolate ganache frosting on all sides.
21. Create log texture using fork to drag lines lengthwise, or toothpick for wavy lines.
22. Let set, then garnish with fresh cranberries, rosemary sprigs, and powdered sugar.

Notes

Don’t overbake the cake or it will crack when rolling. Roll the cake while still slightly warm to prevent cracking. Use darker chocolate for ganache to prevent overwhelming sweetness.

Perfect Partners for Yule Log Cake

This elegant Yule Log Cake deserves companions that enhance its festive chocolate richness without competing for attention. Here are my favorite pairings that create a complete Christmas dessert experience:

• Fresh cranberry sauce – the tart brightness cuts beautifully through the rich chocolate ganache
• Vanilla bean ice cream – a classic pairing that adds cool creaminess to each bite
• Hot spiced cider or mulled wine – these warm beverages complement the cake’s European heritage perfectly
• Candied orange peel – adds a sophisticated citrus note that brightens the chocolate flavors
• Toasted hazelnuts or almonds – provide a delightful crunch contrast to the soft cake texture
• Easy homemade focaccia bread – serves as an elegant bread course before dessert

My family particularly loves serving this cake alongside a warm mug of hot chocolate made with real cream – it turns dessert into a cozy winter evening that everyone remembers. The combination of chocolate on chocolate might seem excessive, but trust me, it’s pure Christmas magic.

Keeping This Yule Log Cake Fresh

Proper storage keeps your beautiful Christmas creation tasting as good as it looks. After years of making this cake for holiday gatherings, I’ve learned the best methods to maintain both flavor and that stunning appearance.

Refrigerator storage works perfectly for this Yule Log Cake – I typically cover it loosely with plastic wrap and it stays fresh for up to 3 days. The ganache actually improves after a day in the fridge, becoming even more rich and fudgy. Betty’s method involves placing the cake on its serving platter first, then covering it, which prevents any shifting that might crack the ganache coating.

For freezing, the unfrosted cake roll freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and then aluminum foil. I always freeze it before adding the ganache, then thaw it slowly in the refrigerator overnight before decorating. This method preserves the cake’s tender texture perfectly.

Serving from cold storage actually works in your favor – the chilled ganache slices cleanly with a large serrated knife, and the flavors are more pronounced when the cake isn’t too cold. I usually let it sit at room temperature for about 15 minutes before serving for the ideal texture and temperature.

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