Yule Log

A Yule Log, or Bûche de Noël, is a festive rolled sponge cake filled with cream and frosted to look like a log. It’s a traditional holiday dessert that’s as beautiful as it is delicious. I love how this cake combines light, fluffy sponge with a creamy filling and a rich chocolate frosting that resembles tree bark. It’s a showstopper on the holiday table and surprisingly fun to make.

Why You’ll Love This Recipe

I love this recipe because it feels like both a dessert and a holiday decoration. The rolled sponge is tender and airy, the filling is creamy, and the chocolate frosting gives it a rustic, woodsy look. It’s endlessly customizable with different fillings and toppings, and it looks far more complicated than it really is. Every time I bring it to the table, it gets gasps before it gets devoured.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:

• Eggs (separated)
• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Vanilla extract

For the filling:

• Heavy cream
• Powdered sugar
• Vanilla extract (or peppermint, almond, or hazelnut for a twist)

For the frosting (buttercream or ganache):

• Butter (softened)
• Powdered sugar
• Unsweetened cocoa powder
• Heavy cream or milk
• Dark chocolate (if making ganache)
• Vanilla extract

Optional decorations:

• Powdered sugar (for a snowy effect)
• Fresh berries or sugared cranberries
• Meringue mushrooms
• Rosemary sprigs (to resemble pine)

Directions

1. Make the sponge cake:
   I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. I beat egg yolks with sugar and vanilla until pale and thick. In a separate bowl, I sift flour, cocoa powder, baking powder, and salt. I fold the dry mix into the yolks. Then I beat the egg whites to stiff peaks and fold them in gently. I spread the batter evenly in the pan and bake for 12–15 minutes, until springy.
2. Roll the cake:
   While the cake is still warm, I turn it out onto a clean kitchen towel dusted with powdered sugar. I peel off the parchment and roll the cake up in the towel from the short end. I let it cool completely rolled up, which helps it keep its shape without cracking.
3. Prepare the filling:
   I whip the cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the log:
   I carefully unroll the cooled cake, spread the whipped cream evenly inside, then roll it back up gently. I trim the ends for a clean look.
5. Frost and decorate:
   I spread the chocolate frosting or ganache over the cake, using a fork to create bark-like ridges. For extra flair, I cut a small piece off one end of the cake, place it on the side to look like a branch, and frost over it. I dust with powdered sugar for “snow” and decorate with berries or herbs.

Servings and timing

This recipe serves 8–10 people. It takes about 25 minutes to prep, 15 minutes to bake, and at least 1 hour total including cooling, assembling, and decorating.

Variations

• I sometimes flavor the filling with peppermint extract for a holiday twist.
• Adding Nutella, chocolate ganache, or fruit preserves as part of the filling makes it extra indulgent.
• For a white log, I make vanilla sponge with a light whipped cream and white chocolate frosting.
• A chestnut cream filling turns it into the traditional French Mont Blanc-style Yule Log.
• I decorate with edible glitter or gold leaf for a festive, glamorous look.

Storage/Reheating

I store the Yule Log covered in the refrigerator for up to 3 days. It actually tastes better the next day as the flavors meld. To serve, I let it sit at room temperature for 15–20 minutes so the frosting softens. It doesn’t freeze well once frosted, but I’ve frozen the sponge separately and assembled it fresh later.

FAQs

How do I keep the sponge from cracking?

I roll it while it’s still warm in a towel dusted with powdered sugar. That way it “remembers” its shape and won’t crack when filled.

Can I make it ahead?

Yes, I usually make it a day before serving. I keep it chilled and decorate it right before bringing it to the table.

Do I need special equipment?

No, just a jelly roll pan and a clean kitchen towel. Everything else is standard baking equipment.

Can I use boxed cake mix?

Yes, I’ve used a chocolate cake mix for shortcuts, but I bake it in a thin layer and handle it gently for rolling.

How can I make it look extra realistic?

I use a fork to create bark lines, dust with powdered sugar for “snow,” and add meringue mushrooms or sugared cranberries for woodland charm.

Conclusion

A Yule Log is more than just a dessert—it’s a holiday tradition. I love how it combines light cake, creamy filling, and festive decoration into one magical centerpiece. It’s easier to make than it looks, and every slice is as beautiful as it is delicious. Whenever I bake one, it instantly brings warmth and holiday spirit to the table.

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