Name: Chocolate Yule Log (Bûche de Noël)
Prep time: 25 min
Cook time: 12 min
Total time: PT-490162H54M22S
Cuisine: French
Ingredients: Chocolate Sponge Cake:; 4 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; Filling:; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; Chocolate Frosting:; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2–3 tbsp milk; 1 tsp vanilla extract

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The Chocolate Yule Log, or Bûche de Noël, is a classic holiday dessert featuring a tender chocolate sponge cake rolled with a rich filling and covered in glossy chocolate ganache. Decorated festively with berries, greenery, and powdered sugar, this traditional French Christmas treat brings elegance and seasonal charm to any celebration.

Why You’ll Love This Recipe

This Yule Log offers a perfect combination of light sponge cake, creamy filling, and decadent chocolate coating. Despite its impressive presentation, the recipe is approachable and reliable, providing beautiful results even for novice bakers. It is ideal for holiday gatherings, festive dinners, or as a striking centerpiece for seasonal dessert tables. With delightful textures and balanced sweetness, this cake is both visually stunning and satisfying to enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sponge cake:

eggs
granulated sugar
all-purpose flour
cocoa powder
baking powder
salt
vanilla extract

For the filling:

heavy cream
powdered sugar
vanilla extract
cream cheese or mascarpone (optional for stability)

For the ganache:

chocolate (semi-sweet or dark)
heavy cream
butter

For decoration:

fresh berries
holly or mint leaves
powdered sugar

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet or jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and sugar until thick, pale, and doubled in volume.
Sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the egg mixture, along with vanilla extract.
Spread the batter evenly onto the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment and roll the cake gently inside the towel to form the log shape.
Allow the rolled cake to cool completely.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Add cream cheese or mascarpone if using.
Unroll the cooled cake, spread the filling evenly, and roll it back up tightly.
To make the ganache, heat cream until steaming and pour over chopped chocolate. Stir until smooth and add butter for shine.
Spread ganache over the cake and create bark-like texture using a spatula or fork.
Decorate with berries, greenery, and powdered sugar.
Refrigerate until ready to serve.

Servings and Timing

Serves: 8–10
Preparation Time: 25 minutes
Baking Time: 10–12 minutes
Cooling & Assembly Time: 1 hour
Total Time: approximately 1 hour 40 minutes

Variations

Mocha Yule Log: Add espresso powder to the sponge or filling.
White Chocolate Log: Use white chocolate ganache and vanilla sponge.
Berry Filling: Add raspberry jam or fresh berries inside the roll.
Chestnut Cream: Traditional French variation using chestnut purée.
Nutella Log: Use hazelnut spread as part of the filling for rich flavor.

Storage/Reheating

Store the Yule Log refrigerated in an airtight container for up to 3 days.
Allow the cake to sit at room temperature for 20–30 minutes before serving for best texture.
Freezing is possible for up to 1 month; thaw overnight in the refrigerator.
Do not microwave, as it will melt the ganache.

FAQs

Why did my sponge crack when rolling?

The cake may have cooled too much; roll while still warm to prevent cracking.

Can I make the Yule Log the day before?

Yes, it tastes even better the next day as the flavors meld.

Why is my ganache too thin?

Add more chocolate or chill for 10 minutes to thicken.

Can I fill it with buttercream instead of whipped cream?

Yes, buttercream is more stable and great for warmer environments.

How do I get the spiral shape perfect?

Spread filling evenly and roll tightly without forcing the sponge.

Do I need a jelly roll pan?

A standard baking sheet works as long as you keep the batter thin and even.

Can I flavor the filling?

Yes—peppermint, orange zest, almond, and hazelnut are popular additions.

Can I use milk chocolate for the ganache?

Yes, but reduce cream slightly for thicker consistency.

Why is my sponge dry?

Overbaking causes dryness; check at 10 minutes.

Can I freeze the cake before decorating?

Yes—freeze the filled roll, then add ganache after thawing.

Conclusion

This Chocolate Yule Log is a festive and elegant holiday dessert that blends tradition, flavor, and visual beauty. With its light sponge, rich filling, and glossy chocolate finish, it makes a stunning addition to seasonal celebrations. Whether made for Christmas dinner, winter gatherings, or as a homemade gift, this classic dessert never fails to impress.

Chocolate Yule Log (Bûche de Noël)

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A classic holiday dessert featuring a soft chocolate sponge cake rolled with creamy filling and covered in rich chocolate frosting to resemble a festive Yule log.

Author: Emma Harper
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 1 hr
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs, granulated sugar, brown sugar, and vanilla on high for 3–4 minutes until pale and thick.
In another bowl, whisk flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
Spread batter evenly in the pan and bake for 10–12 minutes.
While warm, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel. Let cool completely.
For the filling, whip cream, powdered sugar, and vanilla to stiff peaks.
Unroll cooled cake, spread filling evenly, and carefully re-roll.
For the frosting, beat butter, powdered sugar, cocoa powder, milk, and vanilla until smooth.
Frost the cake and use a fork to create bark-like lines.
Chill 20–30 minutes before slicing.