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Yule Log Recipe / Buche De Noel
Ben Carraoli

Yule Log Recipe / Buche De Noel

I recently made this Yule Log Recipe / Buche De Noel, and let me tell you, it was a total showstopper! From the soft, chocolatey sponge to the creamy mascarpone filling, every bite felt like a festive treat. Rolling it into a perfect log shape was easier than I expected, and decorating it made me feel like a pastry pro. I love how this recipe brings a classic Christmas tradition right to my kitchen
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 3/4 cup sifted for a light, airy sponge.
  • Cocoa powder – 1/4 cup use unsweetened for rich chocolate flavor.
  • Baking powder – 1 tsp helps the sponge rise evenly.
  • Salt – 1/4 tsp enhances the chocolate taste.
  • Eggs – 4 large at room temperature for a smooth batter.
  • Granulated sugar – 3/4 cup adds sweetness and helps with the sponge structure.
  • Vanilla extract – 1 tsp for warm, comforting flavor.
  • Mascarpone cheese – 1 cup creates a creamy filling.
  • Heavy cream – 1 cup whipped to light peaks for filling and ganache.
  • Powdered sugar – 1/2 cup for sweetness in the filling.
  • Semi-sweet chocolate – 1 cup chopped for ganache.
  • Butter – 2 tbsp softens the ganache for easy spreading.
  • Optional decorations – sugared cranberries and rosemary sprigs for a festive touch.

Method
 

  1. Start by preheating your oven and lining your baking sheet with parchment. Mix your dry ingredients, then beat the eggs and sugar until fluffy. Fold in the dry ingredients gently to keep the sponge light and airy.
  2. Pour the batter into the prepared pan and bake for 12-15 minutes. While it’s hot, lift the cake with parchment and roll it tightly from the short side. Let it cool completely to hold its shape.
  3. Whip mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and light. Unroll the cooled cake and spread the filling evenly, leaving a small edge to prevent spillage.
  4. Gently roll the cake back up, wrap in plastic, and refrigerate until firm. This keeps the cake intact and makes it easier to decorate.
  5. Melt chocolate with butter and let it cool slightly. Whip to a lighter texture if desired, then spread over the cake. Cut a small piece of the log to attach as a branch and create a realistic Yule Log effect.
  6. Use a fork to add bark-like lines on the ganache, then garnish with sugared cranberries and rosemary sprigs for a festive presentation.

Notes

  • I always use room-temperature eggs; it helps the sponge rise perfectly.
  • Rolling the cake while it’s hot prevents cracks.
  • Whipping the ganache slightly makes it easier to spread and gives a lighter look.
  • Using fresh cranberries instead of pre-made preserves enhances the festive flavor.