Chocolate Yule Log

The Chocolate Yule Log, or Bûche de Noël, is a classic holiday dessert that looks like a festive log straight out of a winter forest. I make this rolled chocolate sponge cake every December, filled with luscious cream and covered in rich chocolate ganache. It’s as beautiful as it is delicious—a true centerpiece dessert for Christmas celebrations.

Why You’ll Love This Recipe

I love how impressive this cake looks while being surprisingly manageable to make. The light sponge, creamy filling, and velvety ganache come together in a way that’s indulgent but not too heavy. I can decorate it simply or go all out with powdered sugar “snow,” sugared cranberries, and chocolate bark for a show-stopping finish. It’s the kind of dessert that always gets a “wow.”

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:

• Eggs (room temperature)
• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Vanilla extract

For the filling:

• Heavy cream
• Powdered sugar
• Vanilla extract
• Optional: mascarpone or cream cheese for stability

For the ganache:

• Semi-sweet or dark chocolate (chopped)
• Heavy cream
• Butter (for shine, optional)

For decoration (optional):

• Powdered sugar (for dusting)
• Sugared berries or rosemary sprigs
• Chocolate shavings or curls

Directions

1. I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving extra on the sides for easy removal.
2. In a bowl, I beat the eggs and sugar together until the mixture is pale and thick—this helps the cake stay light and flexible.
3. I sift together the flour, cocoa powder, baking powder, and salt, then gently fold it into the egg mixture with vanilla extract.
4. I pour the batter into the prepared pan, spreading it evenly, and bake it for 10–12 minutes, just until it springs back when touched.
5. While it’s still hot, I invert the cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment.
6. Starting from the short side, I roll the cake up in the towel and let it cool completely—this sets the shape without cracking.
7. For the filling, I whip the cream with powdered sugar and vanilla until stiff peaks form. If I want it more stable, I mix in a spoonful of mascarpone.
8. I carefully unroll the cooled cake, spread the cream filling evenly, and roll it back up without the towel.
9. For the ganache, I heat the cream until steaming and pour it over chopped chocolate. After a minute, I stir until smooth and glossy, then spread it over the log.
10. I use a fork to create bark-like textures and decorate as I like before chilling the cake to set everything.

Servings and timing

This recipe serves about 8 to 10 slices.
Prep time: 30 minutes
Bake time: 12 minutes
Cool and decorate time: 1 to 2 hours
Total time: Around 2.5 hours

Variations

I sometimes flavor the filling with espresso, orange zest, or peppermint extract for a festive twist. For a mocha version, I add instant espresso powder to the ganache. I’ve also made a hazelnut version with Nutella in the filling. If I want a more dramatic look, I cut off one end and attach it to the side to mimic a branch.

storage/reheating

I store the Yule Log in the fridge, covered loosely, for up to 3 days. It actually tastes better after a few hours of chilling. I don’t reheat it, but I let it sit at room temperature for 15–20 minutes before serving to soften the texture. I freeze slices individually if I have leftovers, wrapped tightly in plastic and foil.

FAQs

How do I prevent the cake from cracking?

I roll the cake while it’s still warm using a towel dusted with powdered sugar. This sets the shape gently and prevents cracks later.

Can I make it ahead of time?

Yes. I usually make it a day in advance and store it in the fridge. It holds up beautifully and gives the flavors time to settle.

What’s the best chocolate to use for ganache?

I use semi-sweet or dark chocolate with at least 60% cocoa for a rich flavor. Milk chocolate works too, but it’s sweeter and softer.

Can I use a different filling?

Absolutely. I’ve used whipped cream cheese frosting, chocolate mousse, or even a chestnut cream for a traditional French twist.

How do I decorate the Yule Log?

I keep it simple with powdered sugar and chocolate shavings or go all-out with sugared cranberries, rosemary sprigs, and even edible glitter for a magical touch.

Conclusion

This Chocolate Yule Log brings holiday cheer to any dessert table with its stunning presentation and decadent flavor. I love making it part of my holiday traditions—not just for how it looks, but for how wonderfully it tastes. Whether I’m hosting a dinner or gifting a homemade treat, this cake always delivers a little slice of Christmas magic.

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