Classic Yule Log Recipe

The Classic Yule Log (or Bûche de Noël) is a festive holiday dessert featuring a light and airy sponge cake rolled with a rich, creamy filling and coated in luscious chocolate ganache. Decorated to resemble a real log, this traditional Christmas cake is as beautiful as it is delicious!

Why You’ll Love This Recipe

• Light & Fluffy Cake – A delicate sponge cake that’s easy to roll.
• Rich & Creamy Filling – A decadent filling that balances the airy cake.
• Classic Holiday Tradition – A stunning centerpiece for Christmas celebrations.
• Customizable Decorations – Add meringue mushrooms, powdered sugar snow, or festive sprinkles.
• Make-Ahead Friendly – Perfect for prepping in advance to save time.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Vanilla extract
• Milk

For the Filling:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Mascarpone cheese (optional for extra richness)

For the Chocolate Ganache:

• Dark or semi-sweet chocolate (chopped)
• Heavy cream
• Butter (for shine)

Optional Decorations:

• Powdered sugar (for a snowy effect)
• Meringue mushrooms
• Chocolate shavings
• Fresh berries
• Sugared rosemary or cranberries

Directions

Step 1: Make the Sponge Cake

1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. Whisk dry ingredients – In a bowl, mix flour, cocoa powder, baking powder, and salt.
3. Beat eggs and sugar – In a large bowl, beat eggs and sugar until pale and fluffy. Add vanilla.
4. Fold in dry ingredients – Gently fold in the flour mixture, alternating with milk, until just combined.
5. Bake – Spread batter evenly into the prepared pan and bake for 10-12 minutes.
6. Prepare for rolling – While warm, turn the cake onto a clean kitchen towel dusted with cocoa powder. Gently roll it up with the towel and let cool completely.

Step 2: Make the Filling

1. Whip the cream – In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread filling – Carefully unroll the cooled sponge cake, spread the filling evenly, and gently roll it back up.

Step 3: Make the Ganache

1. Heat cream – Warm heavy cream until hot but not boiling.
2. Melt chocolate – Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
3. Add butter – Stir in butter for extra shine.

Step 4: Assemble & Decorate

1. Frost the log – Spread ganache over the rolled cake, using a fork to create a bark-like texture.
2. Chill – Let set in the fridge for at least 30 minutes.
3. Decorate – Dust with powdered sugar, add meringue mushrooms, chocolate shavings, or berries for a festive touch.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Chocolate Orange Yule Log – Add orange zest to the filling for a citrusy twist.
• Peppermint Yule Log – Stir crushed candy canes into the whipped cream.
• Nutella Filling – Use Nutella instead of whipped cream for extra richness.
• Mocha Yule Log – Add 1 teaspoon of espresso powder to the cake batter for a coffee flavor.
• Gluten-Free Option – Use a gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Serving Tip: Let sit at room temperature for 15 minutes before slicing for the best texture.

FAQs

Why did my sponge cake crack when rolling?

Rolling the cake while it’s warm prevents cracking. If it cracks slightly, ganache will help hide it.

Can I make this ahead of time?

Yes! You can make the cake a day in advance and store it in the fridge.

What’s the best way to cut clean slices?

Use a sharp, warm knife and wipe it clean between cuts.

Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate balances the sweetness better.

How do I make sugared cranberries?

Coat fresh cranberries in simple syrup, then roll in granulated sugar.

Can I skip the ganache?

Yes! Dust with cocoa powder or powdered sugar for a lighter finish.

How do I get a strong chocolate flavor in the cake?

Use high-quality cocoa powder and a splash of brewed espresso in the batter.

Can I add nuts?

Yes! Chopped hazelnuts or almonds make a great addition to the filling.

How do I store leftover ganache?

Keep in the fridge and reheat gently before using again.

Can I use whipped topping instead of homemade whipped cream?

Yes, but homemade has a fresher flavor and better texture.

Conclusion

This Classic Yule Log is a festive holiday dessert that’s as delicious as it is beautiful. With its soft chocolate sponge, creamy filling, and rich ganache, it’s a Christmas showstopper that’s surprisingly easy to make. Try it this holiday season and impress your family and guests with this traditional favorite!

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