Yule Log Recipe | Classic, Chocolatey Christmas Desser

I have just finished making a gorgeous Yule Log Recipe / Buche De Noel and I can’t wait to tell you how it turned out. As I sliced into that moist chocolate sponge rolled with whipped cream and coated in silky ganache, the holiday magic felt real.

I felt a surge of pride that I didn’t crack it. Let me walk you through how I made it, what ingredients I used (and why), plus tips and variations so your version comes out just as lovely.

You can also try my Christmas Fudge Recipe for another festive sweet treat that perfectly complements this Yule Log Cake.

Ingredients

Here’s what I used to build this festive log cake—with thoughts on why each piece matters and how to get the best result:

Chocolate cake

4 large eggs, separated and at room temperature — separated so you can whip whites for lightness.
½ cup granulated sugar — gives structure and sweetness.
1 teaspoon pure vanilla extract — rounds out flavor.
½ cup cake flour — lighter than all-purpose, helps the sponge roll without cracking.
¼ cup unsweetened cocoa powder — for chocolate flavor; use good quality unsweetened cocoa.
1 teaspoon baking powder — gives a little lift to the cake.
½ teaspoon espresso powder — optional, but enhances the chocolate without tasting like coffee.
¼ teaspoon salt — balances sweetness.

Chocolate ganache frosting

8 ounces bittersweet or dark chocolate, chopped — darker chocolate helps prevent overly sweet results.
1 tablespoon unsalted butter (room temp) — gives ganache a smooth sheen.
1 teaspoon pure vanilla extract — enhances flavor.
Pinch of salt — cuts through richness.
¾ cup heavy cream — heated and poured over chocolate to melt it.

Whipped cream filling

1 cup heavy cream — whipped as the creamy center.
¼ cup powdered (confectioners’) sugar (adjust to taste) — sweetens the whipped cream.
1 teaspoon pure vanilla extract — gives aroma and flavor.

Note: several servings — this recipe yields about 10 to 12 servings

Variations

If you want to tailor this yule log to different diets or flavor profiles, here are some swaps:

Dairy-free / vegan: Use a plant-based heavy cream substitute (e.g. coconut cream) and dairy-free chocolate for the ganache. Replace butter with vegan butter.
Sugar-free or lower-sugar: Use a sugar substitute for granulated sugar and powdered sugar. Be cautious — structure may shift.
Flavor-enhancers: Add a tablespoon of orange zest to the whipped cream or cake batter. You can swirl in raspberry jam into the whipped cream layer for a fruity surprise.
Spiced version: Stir in a pinch of cinnamon or ground ginger into the sponge for a festive twist.

Cooking Time

Here is your time guide:

Prep Time: 30 minutes
Cooking (baking) Time: 10–12 minutes
Total Time: about 1 hour (including cooling, assembly, decoration)

Equipment You Need

Here are the tools I used (and why):

Baking sheet (10″ × 15″) — to bake the sponge thin and wide
Parchment paper — lining the pan for easy release
Stand mixer / electric hand mixer — to whip whites and cream
Mixing bowls — for combining ingredients
Whisk and spatula — for folding and spreading
Flour sifter — to dust powdered sugar onto towel
Small saucepan — to heat cream for ganache
Offset icing spatula — to spread ganache smoothly

How to Make a Yule Log Cake Recipe Name?

Below I break it into simple phases:

Making the sponge

Preheat your oven to 350°F (175°C). Whip the egg whites in a clean bowl until soft peaks form, then set aside. In another bowl, beat together yolks, sugar, and vanilla until pale. Combine the dry ingredients and add them to the yolk mixture, then gently fold in whites in two stages so you don’t deflate too much.

Baking & rolling

Pour the batter into the prepared parchment-lined pan, spreading evenly, and bake for 10–12 minutes until the cake is springy and not wet. Immediately turn it out onto a powdered sugar–dusted kitchen towel, peel off parchment, then roll it (with the towel) from one short end. Let it cool completely.

Filling, frosting, decorating

While sponge bakes, melt together chocolate, butter, vanilla, salt, and cream for ganache. Mix whipped cream with sugar and vanilla until stiff peaks. Unroll the cooled cake, spread whipped cream (leaving small edges free), then re-roll and place seam side down.

Trim one end at an angle to act as a branch, then coat the entire cake with ganache. Use a fork or skewer to draw bark lines. Garnish with berries, rosemary, and a dusting of powdered sugar.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here are some tweaks I swear by:

I always check the oven temperature with a separate thermometer — if your oven runs hot, even 1–2 minutes extra will dry the sponge.
I roll the cake while it’s still warm (but not hot) to avoid cracks — letting it rest too long unrolled tends to crack.
I insert a few toothpicks before wrapping with plastic wrap so the wrap doesn’t press directly onto the ganache.
If the ganache becomes too firm, I microwave it for just 5–10 seconds and stir — smoother spreadability.
I “dress” my log simply: a light dust of powdered sugar and a few berries, rather than overdoing decorations, to let the cake itself shine.

After all the baking, nothing feels cozier than sipping a cup of Homemade Hot Chocolate Recipe alongside a slice of this rich Yule Log — it’s the ultimate holiday comfort combo.

How to Serve Yule Log Cake Recipe Name?

I like to present it as the centerpiece dessert. I serve it chilled, slicing at a slight angle so the log shape shows. Garnish edges with sugared cranberries or berries, fresh rosemary sprigs (they look like pine twigs), and dust the top with powdered sugar to mimic snow. Place it on a long platter, perhaps with a few small edible mushrooms made from meringue, berries or even gold dust for festive sparkle.

Nutritional Information

Here’s an estimate per serving (this is approximate; varies by brands):

Calories: ~ 340 kcal
Protein: ~ 4 g
Carbohydrates: ~ 32 g
Fat: ~ 21 g

(These are based on standard ingredients and do not account for substitutions.)

Make Ahead and Storage

Storage

Wrap the cake loosely with plastic wrap (use toothpicks to prevent clinging) and keep in the fridge. It stays fresh for up to 3 days.

Freezing

If you freeze, it’s best before decorating. Freeze the unfrosted roll (on a tray) until firm, then wrap it tightly and store for up to 3 months.

Reheating / Thawing

Move from freezer to fridge and thaw slowly overnight. Let it come close to room temperature before unwrapping (to avoid condensation on the frosting). Only uncovered once mostly defrosted for best presentation.

Why You’ll Love This Recipe?

Here are some of the reasons I fell in love with it — and think you will too:

This isn’t just a festive showpiece — it’s a cake you’ll enjoy baking and eating.

Elegant but manageable — It looks fancy, yet doesn’t require advanced pastry skills.
Flavorfully balanced — The whipped cream keeps the cake light while the ganache gives deep chocolate richness.
Adaptable — You can tweak it for dietary needs (vegan, less sugar, flavor twists).
Great make-ahead dessert — You can assemble or finish decoration a day ahead.
Impressive centerpiece — It turns a simple dinner into a holiday event just by presence.

Ash Tyrrell