Christmas Chocolate Yule Log Cake Bûche de Noël

The Christmas Chocolate Yule Log Cake, or Bûche de Noël, is one of the most enchanting and traditional desserts of the holiday season. Originating from France, this dessert is designed to resemble a festive yule log — a symbolic wooden log burned during Christmas celebrations for warmth and good fortune.

This cake features a light and airy chocolate sponge, rolled with luscious whipped cream or chocolate ganache filling, then coated with rich chocolate frosting textured to look like tree bark. It’s not only stunning to look at but also wonderfully indulgent, combining layers of soft sponge, creamy filling, and silky frosting in every bite.

Why I Love This Recipe

I absolutely love this recipe because it’s a perfect blend of creativity and nostalgia. Making a Yule Log feels festive — from whipping the airy sponge to sculpting the frosting bark, every step brings out the holiday spirit.

The contrast of moist chocolate cake, creamy filling, and smooth ganache is simply irresistible. It’s also a make-ahead dessert, which means you can prepare it in advance for your holiday feast without stress.

Why It’s a Must-Try Dish

This dessert is a must-try for several reasons:

1. It’s a show-stopping centerpiece that will wow guests.
2. It’s lighter than most Christmas desserts — the sponge is airy, not dense.
3. It’s customizable — you can fill it with coffee cream, raspberry jam, or even hazelnut spread.
4. It captures the spirit of Christmas baking like no other dessert.

If you want a dessert that looks magical, tastes divine, and makes your celebration unforgettable, the Bûche de Noël is your answer.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 12–15 minutes
• Cooling & Decorating Time: 1 hour
• Total Time: ~1 hour 45 minutes

Servings and Nutrition

• Servings: 10–12 slices
• Calories: ~380 kcal per serving
• Course: Dessert
• Cuisine: French / European

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• ½ cup granulated sugar, divided
• ⅓ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Filling (Whipped Cream or Ganache):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
  (Optional: Add 2 tablespoons cocoa powder for a chocolate filling)

For the Chocolate Frosting (Ganache):

• 1 cup dark chocolate chips or chopped chocolate
• ½ cup heavy cream
• 2 tablespoons butter

For Decoration:

• Powdered sugar, for dusting (snow effect)
• Fresh berries, mint leaves, or rosemary sprigs
• Meringue mushrooms (optional, traditional touch)

Cooking Directions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Lightly grease it.

Step 2: Make the Sponge

1. In a large bowl, beat egg yolks with half the sugar (¼ cup) and vanilla until pale and thick.
2. In another bowl, sift together flour, cocoa, baking powder, and salt.
3. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
4. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions.
5. Spread batter evenly onto the prepared pan.

Step 3: Bake the Cake

Bake for 12–15 minutes, or until the cake springs back when touched lightly. Do not overbake — the sponge should remain soft and pliable.

Step 4: Roll the Cake

1. Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
2. While the cake is still warm, carefully invert it onto the towel, peel off the parchment paper, and gently roll it up (with the towel inside).
3. Let it cool completely (about 30 minutes).

Step 5: Prepare the Filling

Whip cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.

Step 6: Assemble the Cake

1. Unroll the cooled cake carefully.
2. Spread the whipped cream evenly across the surface.
3. Roll it up tightly again (without the towel).
4. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.

Step 7: Make the Ganache Frosting

1. Heat the cream in a small saucepan until just simmering.
2. Pour over chocolate chips and let sit for 2 minutes.
3. Stir until smooth and glossy, then add butter for shine.
4. Let cool until spreadable.

Step 8: Decorate

Spread the ganache over the rolled cake using a spatula. Use a fork to create bark-like lines. Dust with powdered sugar and decorate with berries and mint leaves.

Step-by-Step Summary

1. Preheat oven & prepare pan
2. Make chocolate sponge
3. Bake for 12–15 minutes
4. Roll cake in towel and cool
5. Prepare whipped cream filling
6. Unroll, fill, and reroll
7. Chill for 30 minutes
8. Make ganache frosting
9. Frost and decorate

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How to Serve

Slice the Yule Log Cake with a sharp knife into thick slices and serve chilled or at room temperature.

Best served with:

• A cup of hot chocolate, coffee, or mulled wine
• A side of fresh berries for balance
• A drizzle of extra ganache for chocolate lovers

Recipe Tips

• Do not overbake the sponge. It needs to be flexible enough to roll without cracking.
• Roll the cake while warm. It helps the sponge “remember” its shape.
• Chill before frosting. This ensures a firm structure for decorating.
• Use room-temperature eggs. They whip up with more volume.
• Add flavor twists: A splash of espresso, rum, or orange zest enhances the chocolate beautifully.

Variations

1. Mocha Yule Log: Add espresso powder to the sponge and coffee-flavored cream filling.
2. Raspberry Chocolate Yule Log: Spread raspberry jam before adding the filling for a fruity surprise.
3. White Chocolate Log: Replace dark chocolate ganache with white chocolate for a snow-white festive version.
4. Hazelnut Praline Roll: Use Nutella or hazelnut butter for the filling — rich and nutty!
5. Chestnut Cream Yule Log (Classic French): Fill with sweetened chestnut cream and whipped cream.

Freezing and Storage Time

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months.
  • To serve, thaw in the refrigerator overnight.
• Do not freeze with fresh fruit decoration. Add those before serving.

Special Equipment Needed

• 15×10-inch jelly roll pan
• Parchment paper
• Electric mixer or stand mixer
• Offset spatula for spreading frosting
• Sifter for powdered sugar
• Cooling rack

Conclusion

The Christmas Chocolate Yule Log Cake (Bûche de Noël) is a masterpiece that combines tradition, artistry, and flavor in one spectacular dessert. Every slice tells a story — of soft sponge, rich chocolate, and the magic of the holidays.

Whether you’re making it for family, friends, or simply to celebrate the joy of baking, this dessert will always impress. It’s more than just a cake — it’s a Christmas experience that brings delight to every table.

Christmas Chocolate Yule Log Cake Bûche de Noël

The Christmas Chocolate Yule Log Cake, or Bûche de Noël, is one of the most enchanting and traditional desserts of the holiday season. Originating from France, this dessert is designed to resemble a festive yule log — a symbolic wooden log burned during Christmas celebrations for warmth and good fortune.

Author: Stella Parker Cuisine: European Course: Desserts

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Prep Time 30 mins Cook Time 15 mins Total Time 1 hr 45 mins Difficulty: Beginner

Ingredients

Servings

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• ½ cup granulated sugar, divided
• ⅓ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Filling (Whipped Cream or Ganache):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• (Optional: Add 2 tablespoons cocoa powder for a chocolate filling)

For the Chocolate Frosting (Ganache):

• 1 cup dark chocolate chips or chopped chocolate
• ½ cup heavy cream
• 2 tablespoons butter

For Decoration:

• Powdered sugar, for dusting (snow effect)
• Fresh berries, mint leaves, or rosemary sprigs
• Meringue mushrooms (optional, traditional touch)

Instructions

1. Step 1: Preheat and Prepare : Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting. Lightly grease it.
2. Step 2: Make the Sponge : In a large bowl, beat egg yolks with half the sugar (¼ cup) and vanilla until pale and thick. In another bowl, sift together flour, cocoa, baking powder, and salt. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three additions. Spread batter evenly onto the prepared pan.
3. Step 3: Bake the Cake : Bake for 12–15 minutes, or until the cake springs back when touched lightly. Do not overbake — the sponge should remain soft and pliable.
4. Step 4: Roll the Cake : Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. While the cake is still warm, carefully invert it onto the towel, peel off the parchment paper, and gently roll it up (with the towel inside). Let it cool completely (about 30 minutes).
5. Step 5: Prepare the Filling : Whip cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
6. Step 6: Assemble the Cake : Unroll the cooled cake carefully. Spread the whipped cream evenly across the surface. Roll it up tightly again (without the towel). Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
7. Step 7: Make the Ganache Frosting : Heat the cream in a small saucepan until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy, then add butter for shine. Let cool until spreadable.
8. Step 8: Decorate : Spread the ganache over the rolled cake using a spatula. Use a fork to create bark-like lines. Dust with powdered sugar and decorate with berries and mint leaves.

Keywords: Christmas Chocolate Yule Log Cake (Bûche de Noël)