Yule Log Recipe / Buche De Noel | Classic Christmas Cake
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. Whether for family or friends, this Bûche de Noël is always a hit — and if you love cozy brunch-style desserts, you might also enjoy my Churro French Toast Recipe.
Ingredients
Here’s everything you need to make this classic Yule Log Cake:
- 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.
Note: This recipe serves approximately 8-10 people.
Variations
You can customize this Yule Log to suit your taste or dietary preferences:
- Dairy-free: Use coconut cream and dairy-free chocolate.
- Sugar-free: Substitute granulated sugar with a sugar alternative and use sugar-free chocolate.
- Flavor variations: Add a teaspoon of espresso powder to the sponge for a mocha flavor, or swirl in raspberry puree for a fruity twist.
- Nutty touch: Sprinkle toasted hazelnuts or almonds in the filling for extra crunch — or try serving it alongside the Baked Goat Cheese Bruschetta Dip Recipe for a perfect festive spread.
Cooking Time
Here’s how long this recipe will take:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Baking sheet – for an even, thin sponge cake.
- Parchment paper – ensures easy rolling without sticking.
- Electric mixer – helps whip cream and beat eggs to perfection.
- Spatula – to spread filling evenly.
- Serrated knife – for trimming and creating the log branch.
- Cooling rack – allows cake to cool without sogginess.
How to Make Yule Log Cake
Making a Yule Log Cake might sound intimidating, but it’s really straightforward.
Prepare the Sponge
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.
Bake and Roll
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.
Make the Filling
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.
Re-roll and Chill
Gently roll the cake back up, wrap in plastic, and refrigerate until firm. This keeps the cake intact and makes it easier to decorate.
Prepare the Ganache
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.
Decorate
Use a fork to add bark-like lines on the ganache, then garnish with sugared cranberries and rosemary sprigs for a festive presentation.
Additional Tips for Making this Recipe Better
Here’s what I learned from making this cake:
- 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.
How to Serve Yule Log Cake
Presentation matters! Place the Yule Log on a wooden or decorative plate. Slice carefully with a serrated knife to avoid squishing. Garnish each slice with extra cranberries or a dusting of powdered sugar for a snow-like effect. It pairs beautifully with coffee or a glass of dessert wine.
Nutritional Information
Here’s a quick glance at what each slice offers:
- Calories: 350 per slice, perfect for an occasional indulgence.
- Protein: 5g, thanks to eggs and mascarpone.
- Carbohydrates: 40g, from flour, sugar, and chocolate.
- Fat: 20g, mostly from chocolate, butter, and cream.
Make Ahead and Storage
Storing: Keep the cake wrapped in plastic in the refrigerator for up to 3 days.
Freezing: You can freeze the cake, wrapped tightly, for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: Serve at room temperature; no reheating is needed as it’s best enjoyed chilled.
Why You’ll Love This Recipe
This Yule Log is a real winner, and here’s why:
- Easy to make: The sponge is forgiving and rolls easily.
- Versatile flavors: Chocolate, mocha, or fruity variations are simple to try.
- Eye-catching dessert: Perfect for Christmas or holiday gatherings.
- Customizable: Can be made dairy-free, sugar-free, or nutty.
- Delicious and festive: Combines creamy filling and rich chocolate in every bite.
This Yule Log Cake recipe brings the charm of a traditional Bûche de Noël right to your kitchen. It’s fun to make, stunning to present, and delightful to eat, making it a must-try for the holidays.
Yule Log Recipe / Buche De Noel
Ingredients
Method
- 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.
- 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.
- 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.
- Gently roll the cake back up, wrap in plastic, and refrigerate until firm. This keeps the cake intact and makes it easier to decorate.
- 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.
- 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.