The Best Yule Log Cake (Buche De Noel) Recipe Ever Made

Festive holiday tables come alive with the enchanting buche de Noel, a classic French yule log cake that sparks joy and celebration.

Winter’s most beloved dessert weaves magic through delicate chocolate sponge and luscious cream.

This traditional Christmas treat captures the spirit of French pastry with its elegant rolled design and rich flavors.

Generations have cherished this spectacular dessert that looks like a rustic woodland log adorned with meringue mushrooms and chocolate bark.

Bakers of all skill levels can master this showstopping confection with patience and careful technique.

Each slice promises a delightful journey through layers of chocolatey goodness and festive charm.

Prepare to dazzle your guests with this stunning centerpiece that transforms an ordinary gathering into an extraordinary culinary experience.

Pairings That Match This Yule Log Cake

• Decadent Chocolate Pairing: Dark red wine like Cabernet Sauvignon complements the rich chocolate ganache perfectly, balancing the cake's sweetness with its robust tannins and deep fruit notes.
• Creamy Contrast Companion: Vanilla bean ice cream provides a cool, smooth counterpoint to the cake's dense texture, enhancing the chocolate's complexity while offering refreshing relief.
• Holiday Herbal Highlight: Spiced chai tea brings warming winter spices like cinnamon and cardamom that harmonize beautifully with the Yule log's festive flavor profile, creating a cozy seasonal experience.
• Nutty Accent Addition: Toasted hazelnut liqueur adds a sophisticated nutty undertone that echoes the cake's chocolatey depth, introducing an elegant extra layer of winter warmth.

Festive Variations on Bûche de Noël

• Gluten-Free Log Cake: Replace wheat flour with almond or gluten-free flour blend, ensuring the same texture and rich chocolate flavor for those with wheat sensitivities.
• Dairy-Free Yule Log: Swap sour cream with coconut yogurt, use plant-based butter, and replace heavy cream with coconut cream for a delectable vegan-friendly version that maintains the classic cake's elegance.
• Low-Sugar Holiday Roll: Substitute sugar with monk fruit sweetener or stevia, reducing overall carbohydrate content while preserving the cake's decadent chocolate essence for health-conscious bakers.
• Nut-Free Winter Dessert: Use sunflower seed flour instead of almond flour and skip nut-based garnishes, creating a safe option for individuals with nut allergies without compromising the festive presentation.

FAQs

• How difficult is this Yule Log Cake recipe?

This recipe requires intermediate baking skills. The tricky parts are whipping egg whites to stiff peaks and carefully rolling the cake without cracking. Practice and patience are key.

• Can I make this cake ahead of time?

Yes, you can prepare the cake 1-2 days in advance. After assembling, store it in the refrigerator. The ganache and cake actually improve in flavor and texture when chilled overnight.

• What type of cocoa powder works best?

Dutch-processed cocoa powder is ideal for this recipe. It provides a richer chocolate flavor and darker color compared to natural cocoa powder. High-quality cocoa will significantly enhance the cake’s taste.

• Is this cake gluten-sensitive friendly?

Unfortunately, this specific recipe isn’t gluten-free since it uses regular wheat flour. To make it gluten-free, you’d need to substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for proper texture.

Why This Yule Log Cake Is a Showstopper

• Perfect for impressing guests with minimal baking skills required.
• Break down complex steps into simple, manageable tasks that make you feel like a professional pastry chef.
• Adaptable cake that works beautifully for winter celebrations, Christmas gatherings, and special family moments.
• Prepare components in advance and assemble later, reducing stress during busy festive seasons and allowing more time with loved ones.

What You Need for a Bûche de Noël

• All-Purpose Flour: The foundational dry ingredient that provides structure to the sponge cake.
• Cocoa Powder: Delivers rich chocolate flavor and dark color to the cake.
• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the cake.

• Egg Yolks, Sugar: Create a smooth, sweet base for the cake batter.
• Sour Cream: Adds moisture and tender crumb to the cake.
• Melted Butter: Provides richness and helps bind the ingredients.
• Vanilla: Adds depth and aromatic flavor to the cake.
• Egg Whites: Whipped to create volume and lightness in the sponge.

• Heavy Cream, Powdered Sugar, Vanilla, Salt: Combine to create a light whipped cream base.
• Mascarpone: Adds richness and stability to the cream filling.
• Chocolate: Used to create a smooth, glossy ganache for coating.
• Heavy Cream (for Ganache): Helps melt and blend the chocolate.

• Sugared Cranberries, Rosemary: Provide a festive and decorative finish to the Yule Log Cake.

How to Make a Yule Log Cake at Home

Step 1: Prepare Baking Station

Preheat the oven to 350°F.

Line a jelly roll pan with parchment paper, ensuring extra paper hangs over the edges for easy cake removal.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Salt

In a separate bowl, blend egg yolks and sugar until smooth.

Incorporate sour cream, melted butter, and vanilla.

Gently fold dry ingredients into this mixture.

Step 3: Create Fluffy Cake Base

Whip egg whites until they form stiff peaks using a mixer.

This step creates a light, airy texture.

Fold one-third of the whipped whites into the chocolate batter, then gently incorporate remaining whites.

Step 4: Bake And Initial Roll

Spread batter evenly in the pan using an offset spatula.

Bake for 10-12 minutes until the cake springs back when touched.

While warm, lift cake out and roll from the shorter end, including parchment paper.

Allow to cool completely.

Step 5: Prepare Creamy Filling

• Heavy cream
• Powdered sugar
• Vanilla
• Salt

Fold in mascarpone until stiff peaks form.

Unroll cake, spread filling, then carefully re-roll without parchment.

Wrap in plastic and refrigerate.

Step 6: Create Chocolate Ganache

Heat cream until just boiling.

Pour over chopped chocolate.

Let sit for a few minutes, then whisk until smooth.

Cool to room temperature, then whip until thick and spreadable.

Step 7: Decorate Woodland Masterpiece

Cut a diagonal slice from cake end and attach to side using ganache to create a branch effect.

Spread ganache over entire cake.

Use a fork to create bark-like texture.

Garnish with sugared cranberries and rosemary for a festive finish.

Chef Tips for a Smooth Cake Roll

• Roll the warm cake with parchment paper immediately after baking to help it cool in the desired shape without breaking.
• Use clean, dry equipment and add a pinch of cream of tartar to stabilize the whites for maximum volume and smooth texture.
• Let the chocolate mixture cool completely before whipping to ensure a spreadable, glossy frosting that mimics tree bark texture.
• Use a fork or cake comb to drag through the ganache, creating natural-looking bark patterns that make your Yule log look rustic and authentic.
• Add a splash of coffee or orange liqueur to the chocolate batter or ganache for a more complex, sophisticated taste that elevates the traditional dessert.

Yule Log Storage and Reheat Tips

• Wrap the Yule Log Cake tightly in plastic wrap and store in an airtight container in the refrigerator for up to 3-4 days. Keep it away from strong-smelling foods to preserve its delicate flavor.
• Carefully wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without losing its delightful texture and taste.
• Transfer the frozen cake to the refrigerator overnight for gentle, even thawing. Let it sit at room temperature for 30 minutes before serving to restore its soft, creamy consistency.
• Warm individual slices briefly in the microwave for 10-15 seconds, or place the entire cake in a preheated 300°F oven for 5-10 minutes to refresh its texture and bring out the rich chocolate flavor.

Yule Log Cake (buche De Noel) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

• Total Time: 42 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Magical French Christmas Yule Log cake brings festive winter wonderland charm to holiday tables. Chocolate rolled sponge cake filled with delicate cream and decorated like woodland branch delights guests with its nostalgic European dessert elegance.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 3/4 cup (155g) granulated sugar
• 1/4 cup (57g) butter, melted
• 3/4 cup (98g) all-purpose flour
• 1/3 cup (38g) Hershey’s Special Dark cocoa powder
• 8 ounces (226g) mascarpone cheese, softened but still chilled
• 8 ounces (226g) semi-sweet chocolate, finely chopped

Filling and Cream Ingredients:

• 5 tablespoons (72g) sour cream
• 1 teaspoon vanilla extract
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Supplemental and Optional Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Sugared cranberries (optional)
• Sugared rosemary (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and prepare a jelly roll pan by lining it with parchment paper, ensuring excess paper hangs over the edges for easy cake removal.
2. Combine the dry ingredients (flour, cocoa powder, baking powder, and salt) in a bowl. In another bowl, whisk egg yolks and sugar until smooth, then incorporate sour cream, melted butter, and vanilla.
3. Gently fold the dry ingredient mixture into the wet ingredients, creating a uniform chocolate batter.
4. Whip egg whites until they form stiff, glossy peaks. Carefully fold one-third of the whites into the batter to lighten it, then gently incorporate the remaining whites.
5. Spread the batter evenly in the prepared pan using an offset spatula. Bake for 10-12 minutes until the cake springs back when lightly touched.
6. While still warm, roll the cake from the shorter end, keeping the parchment paper intact. Allow to cool completely.
7. Prepare the cream filling by whipping heavy cream, powdered sugar, vanilla, and salt to soft peaks. Fold in mascarpone until stiff peaks form.
8. Unroll the cooled cake, spread the cream filling evenly, then carefully re-roll without the parchment paper. Refrigerate to set.
9. Create the chocolate ganache by heating cream until just boiling, then pouring over chopped chocolate. Let sit for a few minutes, then whisk until smooth.
10. Once the ganache reaches room temperature, whip until thick and spreadable.
11. Slice a diagonal piece from the cake’s end and attach it to the side using ganache to create a branch effect.
12. Cover the entire cake with ganache, using a fork to create textured bark-like lines.
13. Finish by garnishing with sugared cranberries and rosemary sprigs for a festive presentation.

Notes

• Measure ingredients precisely to ensure the perfect texture and rise of the sponge cake.
• Whip egg whites carefully, stopping just at stiff peaks to maintain the cake’s delicate airiness.
• Use room temperature ingredients for smoother mixing and better incorporation of components.
• Allow the cake to cool completely before filling to prevent the cream from melting and losing its structure.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend.
• Make ahead and refrigerate up to two days before serving to develop deeper flavor and easier slicing.
• Create decorative variations by adding crushed peppermint, chocolate shavings, or edible gold dust for festive flair.
• Serve at room temperature for the most luxurious texture and most intense chocolate flavor.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 370
• Sugar: 30g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg