A Yule Log Cake is the showstopper every Christmas table deserves. With its tender cocoa sponge, creamy hazelnut filling, and glossy chocolate ganache, this festive treat looks magical yet tastes even better. Perfect for holiday gatherings!
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What is a Yule Log Cake?
A Yule Log Cake, also known as Bûche de Noël, is a French-inspired Christmas dessert shaped like a log. Traditionally, it symbolizes the wooden logs families once burned for good luck during the winter solstice. Over time, this rustic custom turned into a sweet centerpiece.
The cake itself is a light sponge baked in a sheet pan, rolled while warm, and later filled with whipped cream or buttercream. Once frosted with chocolate ganache, a fork creates realistic “tree bark” patterns. Decorations like sugared cranberries, rosemary sprigs, or meringue mushrooms add woodland charm.
This cake is not only about looks but also about taste. Its sponge is airy yet rich, with a subtle cocoa flavor that pairs beautifully with nutty cream and silky ganache. Every bite balances sweetness with a touch of festive indulgence. Whether you’ve admired one in a bakery or only seen it in holiday movies, making a Yule Log Cake at home feels like baking a piece of tradition.
Why You’ll Love This Recipe
First, the Yule Log Cake tastes incredible: a soft sponge wrapped around a creamy hazelnut-chocolate filling, all cloaked in smooth ganache. Second, it looks stunning on a Christmas table, instantly impressing guests.
You’ll also love that the steps, while detailed, are totally manageable if you go piece by piece. The decorations are optional but fun and give your cake that woodland magic. Plus, you can make parts ahead, so holiday prep feels less stressful.
Key Ingredients You’ll Need
For the Sponge Cake
Cake flour, cocoa powder, baking powder, salt, eggs, sugar, oil, and vanilla. These create a fluffy yet flexible sponge that rolls easily without cracking.
For the Whipped Cream Filling
Heavy cream, a splash of Frangelico (or swap with vanilla, coffee, or amaretto), cocoa powder, sugar, and finely chopped hazelnuts. This filling is light, nutty, and perfectly chocolatey.
For the Ganache
Semi-sweet baking chocolate and heavy cream form the base. Cooling the ganache until spreadable gives the cake its “bark” look.
For the Meringue Mushrooms
Egg white, cream of tartar, sugar, and a touch of cocoa powder. Once baked low and slow, they’re glued together with chocolate for a charming woodland finish.
For the Sugared Cranberries and Rosemary
Fresh cranberries, rosemary sprigs, sugar, and water. These frosted jewels sparkle beautifully against the dark ganache.
Step-by-Step Instructions
Make the Sugared Cranberries and Rosemary
Simmer water and sugar, then coat fresh cranberries and rosemary in the syrup. Dry, roll in sugar, and set aside.
Prepare and Bake the Sponge Cake
Preheat oven to 350°F. Line and grease a 12×17-inch pan. Whisk flour, cocoa, baking powder, and salt. Beat egg whites with half the sugar to stiff peaks. In another bowl, beat yolks with remaining sugar, oil, and vanilla until thick. Fold in whites and dry mix. Spread evenly, bake 15–16 minutes.
How to Roll the Cake Without Cracks
Dust a clean towel or parchment with cocoa. Invert the warm cake, peel off parchment, and roll tightly. Cooling while rolled helps it keep shape.
Make the Whipped Cream Filling
Beat cream, liqueur, sugar, and cocoa until peaks form. Fold in hazelnuts if using.
Assemble and Fill the Yule Log
Unroll the cooled cake, spread filling evenly, sprinkle nuts, then reroll. Chill 30 minutes before frosting.
Prepare the Ganache
Pour hot cream over chopped chocolate. Let sit, stir smooth, then cool until thick and spreadable.
Add the Branch Effect and Frost the Cake
Slice one end of the roll at an angle and attach it as a branch. Frost the whole cake with ganache. Drag a fork through to mimic bark.
Make and Attach the Meringue Mushrooms
Pipe mushroom tops and stems from meringue, bake at 200°F for 2 hours, then cool. Attach stems to tops with melted chocolate.
Decorate the Cake Festively
Arrange sugared cranberries, rosemary sprigs, and mushrooms. Dust with confectioners’ sugar for a snowy touch.
Expert Tips for Success
Preventing Cake Cracks
Roll the cake while it’s warm. If cracks form, ganache will hide them beautifully.
Best Chocolate Choices for Ganache
Use baking bars instead of chips. They melt smoother and give a shinier finish.
Substitutions for Frangelico
Swap with amaretto, Baileys, Kahlua, Grand Marnier, strong coffee, or vanilla extract.
Make-Ahead and Storage Options
You can make the sponge a day ahead, fill it two days ahead, and frost up to one day ahead. Finished cake keeps refrigerated for three days or frozen up to three months.
Serving Suggestions
Slice thick rounds and serve with hot coffee, spiced cider, or even Festive Hot Cocoa Bombs for extra holiday cheer. This cake doubles as a centerpiece, so bring it to the table whole, then cut in front of guests.
Tools You’ll Need
A 12×17-inch jelly roll pan, electric mixer, offset spatula, parchment paper, pastry bag for meringues, and a whisk. A fine sieve helps dust cocoa evenly, while a sharp knife makes clean slices.
Recipe Notes
Always use fresh cranberries, not frozen. Let ganache thicken before spreading to avoid drips. If making meringues in humid weather, store them in an airtight container. Decorations should be added just before serving.
Frequently Asked Questions
What is Yule Log Cake made of?
It’s made with a cocoa sponge cake, whipped cream filling, chocolate ganache, and festive decorations like sugared cranberries and meringue mushrooms.
What is the tradition of the Yule log cake?
It comes from the old custom of burning a large wooden log during winter solstice for luck. The dessert is a sweet version of that tradition.
What country is famous for Yule Log Cake?
France is most famous, though many European countries also enjoy variations of the Bûche de Noël.
What’s the difference between a Swiss roll and a Yule log?
A Swiss roll is a simple rolled sponge cake with filling. A Yule log is decorated to look like wood, often with ganache, sugared fruit, and mushrooms.
Related Recipes to try
- Classic Gingerbread Cookies for the Holidays
- Festive Hot Cocoa Bombs
- Christmas Sugar Cookie Cheesecake
- Cheesy Scalloped Potatoes Christmas Dish
- Christmas Crack Toffee with Saltine Crackers
Conclusion
Making a Yule Log Cake at home may feel ambitious, but step by step, it’s totally doable. With its airy sponge, creamy filling, and woodland decorations, it’s more than dessert—it’s a holiday memory. Share it proudly this Christmas!
If you love collecting festive dessert ideas, you can also save this recipe and others to your boards on Pinterest for holiday baking inspiration.
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Yule Log Cake (Bûche de Noël) – A Classic Christmas Dessert
- Total Time: 1 day 2 hrs
- Yield: 1 large roll cake (serves 12–14)
Description
A festive Yule Log Cake with airy cocoa sponge, creamy hazelnut filling, rich ganache, and woodland decorations. Perfect for Christmas gatherings.
Ingredients
Sugared Cranberries & Rosemary: 1 cup fresh cranberries, 4–5 rosemary sprigs, 3/4 cup water, 1 1/4 cups granulated sugar (divided)
Cake: 1 1/3 cups cake flour, 2 Tbsp cocoa powder, 1 tsp baking powder, 1/2 tsp salt, 6 large eggs (separated, room temp), 1 cup sugar (divided), 2 Tbsp oil, 1 1/2 tsp vanilla extract
For rolling: 3 Tbsp cocoa powder
Meringue Mushrooms: 1 egg white (room temp), 1/16 tsp cream of tartar, pinch salt, 2 Tbsp sugar, 1/2 tsp cocoa powder (optional), 1 oz semi-sweet chocolate
Whipped Cream Filling: 1 1/2 cups cold heavy cream, 2 Tbsp Frangelico liqueur, 1/4 cup confectioners’ sugar, 1 Tbsp cocoa powder, 1/2 cup finely chopped hazelnuts (optional)
Ganache: 6 oz semi-sweet chocolate, 3/4 cup heavy cream
Instructions
1. Simmer water and sugar, coat cranberries and rosemary, dry, roll in sugar.
2. Preheat oven to 350°F, line and grease pan, whisk dry ingredients.
3. Beat egg whites with half sugar, beat yolks with remaining sugar, oil, and vanilla. Fold mixtures together.
4. Spread batter, bake 15–16 minutes.
5. Invert onto cocoa-dusted towel, peel parchment, roll tightly while warm. Cool.
6. Beat cream, liqueur, sugar, and cocoa until peaks form, fold in hazelnuts.
7. Unroll cake, spread filling, reroll, chill 30 minutes.
8. Heat cream, pour over chocolate, stir smooth, cool until thick.
9. Slice one end at angle, attach as branch, frost cake with ganache, texture with fork.
10. Pipe meringue tops and stems, bake at 200°F for 2 hours, attach with chocolate.
11. Decorate with sugared cranberries, rosemary, mushrooms, and dust sugar.
Notes
Use fresh cranberries, not frozen.
Swap Frangelico with amaretto, Baileys, Kahlua, coffee, or vanilla extract.
Ganache sets best with baking chocolate bars, not chips.
Meringue mushrooms keep for 2–3 days at room temp.
Cake roll can be prepped 1 day ahead, filled cake up to 2 days, ganache 1 day.
Finished cake keeps 2–3 days in fridge or 3 months frozen.
Decorate just before serving.
- Prep Time: 1 day (includes cooling & chilling)
- Cook Time: 2 hrs 20 mins
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
