There’s something so magical about the holidays, and to me, it always seeps into the kitchen. This classic Yule Log-or Bûche de Noël-is a Christmas dessert balance of delicate sponge cake elegance and richness due to the chocolate buttercream. It is one of those desserts that says it all, such as: the nights of winter with snow, reunion of families, and the comforting smell of chocolate wafting out of the house. Beautifully presented, and flavors are great-light, airy cake with richly flavored whipped cream in a perfect balance.
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I often find myself in the kitchen when the holidays come around, humming along to carols and savoring the promise of sweet treats. I remember my own excitement the first time I tried a Yule Log cake, as I balanced between curiosity and eagerness. I felt inspired by my grandma’s stories about old customs, and those tales gave me a sense that this dessert was more than cake and frosting. I hope my story encourages you to try this holiday favorite with your own family.
How I Met Your Yule Log
I still picture my small ten-year-old hands dusted with cocoa as I helped my grandma prepare our first Yule Log. She stood beside me, guiding my every move with a patient smile. I didn’t realize it at the time, but I was part of a tradition that brought everyone around the table for a shared slice of comfort. That holiday memory shaped my love for baking because I saw how a simple cake roll could turn into the centerpiece of our entire celebration.
I sense that same energy in my kitchen these days. I often see the sparkle in my children’s eyes when they hear me rummaging for the jelly roll pan. They always wonder if I’m making that chocolate log with the fluffy filling and the bark-like frosting.
They know exactly what it means: sweet slices, swirls of whipped cream, and maybe a light dusting of powdered sugar. I pass along my grandma’s tales about a burning log on Christmas Eve, linking warmth and good luck to this tasty dessert. I feel proud watching them listen with open curiosity, the same way I did all those years ago.
This is actually a dessert I have been making many times over the years, just for the same turn of events: readjusting, and doing these little tugs and tweaks here and there. But with every repetition of these very same actions, somehow, wondrous magic and enchantment come. There’s something so soothingly particular to the very simple act of delicately rolling up the cake, icing it with a mixture to take on the texture and look of tree bark, of course, and there are also those pretty winter elements: bright red cranberries, fragrant sprigs of rosemary.
Every time I make this cake, it brings back my dear grandmother, and how this became the dessert that characterizes unity and togetherness with my family.
And even nowadays, when I set it in front of my dear children, I notice their eyes sparkle with delight, the same way mine did so many years ago, when for the first time I had the pleasure to enjoy this treat. In due time, it has really become a family tradition, and nothing so conjures the spirit of the season as beautifully as the image of a well-prepared Yule Log lying on the table, sprinkled with powdered sugar to simulate a fresh snow blanket.
Core Ingredients for a Holiday Showstopper
This Yule Log is divided into three main components: the sponge cake, the whipped cream filling, and the chocolate buttercream. Here’s a look at each:
- Sponge Cake: Made with eggs, sugar, flour, cocoa powder, baking powder, and vanilla extract. A jelly roll pan ensures the cake bakes in a thin, even layer perfect for rolling.
- Whipped Cream Filling: This creamy layer uses chilled heavy cream, powdered sugar, and vanilla extract. A hand mixer or stand mixer will give you the perfect stiff peaks.
- Chocolate Buttercream: Fluffy and rich, it’s made with butter, powdered sugar, cocoa powder, and vanilla. A large mixing bowl will make this process much easier.
Each component is simple enough, yet when combined, they create a showstopping dessert worthy of any holiday gathering.
The Baking Process
Creating a Yule Log does take some time and requires patience. Now, let’s look at each stage that will take you through the process step by step.
Preparing the Sponge Cake
I often start by setting out my ingredients ahead of time. I let the eggs come to room temperature on the countertop. I also preheat the oven and line the jelly roll pan with parchment paper. These habits, passed down from my grandma, make me feel more organized before I even break an egg.
For this delicate batter, a sifter is indispensable.
Spread the batter evenly into the jelly roll pan lined with parchment paper. Once baked, roll the cake in a lint-free kitchen towel dusted with powdered sugar while it’s still warm. This ensures the cake holds its shape without cracking later.
Making the Whipped Cream Filling
Chilled heavy cream is whipped with powdered sugar and vanilla until stiff peaks form. A chilled mixing bowl will speed up this process and ensure stable peaks.
Rolling and Filling the Cake
Once the cake has cooled, carefully unroll it and spread the whipped cream evenly across the surface. Roll it back up tightly, wrap it in plastic wrap, and refrigerate it to allow the flavors to meld.
Crafting the Chocolate Buttercream Frosting
This buttercream frosting is made by beating softened butter with powdered sugar, cocoa powder, and vanilla. A splash of milk or cream brings it to the perfect consistency. Use a rubber spatula to spread the frosting smoothly over the chilled cake.
For a bark-like appearance, run a fork or a cake comb along the frosting.
Decorating Your Yule Log
I believe in simple but eye-catching touches. I typically add a sprinkle of powdered sugar on top to mimic fresh snow. I also place a few bright cranberries and sprigs of rosemary around the base. I sometimes prepare meringue mushrooms if I have extra time, which adds a playful element. My children love those little mushrooms because they look so real.
I place the finished Yule Log on a wooden board or a decorative cake stand. I surround it with fairy lights or small ornaments. I appreciate how this final presentation invites everyone to admire the cake before slicing. I see the glowing faces of my family and friends as they anticipate their first bite.
Serving Information
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Calories: Approx. 320 per serving
The Yule Log is part of the delights you’ll find in my ‘24 Days of Christmas Desserts‘ selection or recipes for your holiday season.
Serving Ideas: Spread the Holiday Cheer
I like to pair this Yule Log with hot cocoa or sweet eggnog. I take comfort in how a warm drink complements the cool filling of the cake. A cup of mulled wine adds a gentle spice that blends well with the richness of chocolate. My grandma used to pour coffee with a tiny splash of cream liqueur, which was her way of celebrating the spirit of the season.
I always feel joy watching guests help themselves to seconds. The swirl of cake and cream, along with the thick layer of frosting, never sits around for too long. I set out small dessert plates, forks, and napkins, so everyone can dig in. Sometimes, I pop on extra whipped cream on top of each slice, if I have more left over.
A Thought from My Own Heart: Carrying Traditions Forward
I see this Yule Log as a quiet tribute to my grandmother’s teachings. She showed me how a dessert can carry warmth beyond its taste and bring people together for a shared moment of joy. I feel honored to recreate this special cake each year and pass on that feeling of comfort to my children. I watch them learn the same steps, hoping they’ll one day teach their own families.
I hope you try this recipe and enjoy the process. I always appreciate hearing about different spins, like a mocha filling or a white chocolate drizzle. I also learn from others who like to add peppermint or top the cake with toasted almonds. You can adapt it to your own tastes and traditions without losing that nostalgic atmosphere.
Thank you for letting me share my Yule Log story. I treasure these small exchanges because they connect us through time and kitchen tables. I think of all the warm kitchens around the holiday season, each buzzing with memories, laughter, and a sense of closeness. I believe every swirl of cake and buttercream has a story to tell. My story is about my grandma, my children, and a time-honored dessert that seems to light up our home each December.
I encourage you to invite a friend, a partner, or a family member into your kitchen for this project. You may swap your own holiday anecdotes, or you may find new ones taking shape as you roll out the cake and watch the frosting come together. You may be like me, remembering the little details long after the holidays pass. You might notice a dusting of cocoa on your apron and smile because you’re sharing something much bigger than a sweet treat.
I believe in the magic of traditions that linger in the air long after the last slice is eaten. I hope this Yule Log does that for you. I hope the aroma of chocolate and the sight of powdered sugar bring you as much delight as it has brought me for countless Christmas seasons. May your kitchen be filled with lively chatter, and may your table welcome good company. Enjoy every morsel and embrace the chance to create memories that endure.
Yule Log Recipe
This festive chocolate yule log cake (also known as Bûche de Noël) is a showstopping holiday dessert made with a rich chocolate sponge cake rolled with creamy filling and coated in decadent ganache. Whether you call it a Christmas log cake, yule log, or chocolate roll cake, this traditional treat is a must for your seasonal baking list. The texture is light yet indulgent, and the decorating options are endless—from sugared cranberries to meringue mushrooms. If you’re searching for the perfect yule log recipe, classic cake roll recipes, or beautiful festive desserts for Christmas, this one delivers in both taste and looks.
Ingredients
- FOR THE SPONGE CAKE
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- FOR THE FILLING
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- FOR THE CHOCOLATE BUTTERCREAM
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- FOR DECORATION (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- PREPARE THE SPONGE CAKE: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites until soft peaks form, gradually adding 1/4 cup of the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar until pale and thick, then stir in the vanilla extract. Sift the flour, cocoa powder, baking powder, and salt together and gently fold it into the egg yolk mixture. Carefully fold in the beaten egg whites without deflating the batter. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar, starting from the short end, and let it cool completely inside the towel.
- PREPARE THE FILLING: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Once the cake is completely cooled, gently unroll it and spread the whipped cream evenly across the surface.
- ROLL THE CAKE: Roll the cake tightly from the short end and wrap it in plastic wrap. Refrigerate for 1 hour to help it set before frosting.
- MAKE THE CHOCOLATE BUTTERCREAM: In a bowl, beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Use a spatula to spread the buttercream over the cake, then texture it with a fork to resemble tree bark.
- ASSEMBLE THE YULE LOG: Unwrap the chilled rolled cake and place it on a serving platter. Frost it entirely with the chocolate buttercream, using a fork or spatula to create bark-like lines. Decorate with fresh cranberries, edible mushrooms, rosemary, and other seasonal items as desired.
- FINAL TOUCH: Dust the entire cake with powdered sugar to resemble fresh snow before serving.
- Present your Yule Log on a rustic wooden serving board for a cozy, elegant vibe.
Notes
Serve the yule log on a wooden board or rustic platter for a cozy holiday look. Cake can be made a day in advance and stored in the refrigerator.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 627Total Fat 28gSaturated Fat 16gUnsaturated Fat 12gCholesterol 163mgSodium 250mgCarbohydrates 85gFiber 3gSugar 67gProtein 8g
Can this recipe be made ahead of time and frozen with the icing? Or could it be made the day before and just dusted with icing sugar the day of?
Absolutely, you can make this Yule Log ahead of time! If you’re planning to freeze it, the good news is that it freezes beautifully—even with the chocolate buttercream frosting. Just make sure to chill the cake first so the frosting sets, then wrap it tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. Decorations like fresh rosemary or cranberries are best added after thawing to keep them looking fresh. When you’re ready to serve, thaw the Yule Log in the fridge overnight, add your finishing touches, and dust with icing sugar just before serving.
If freezing feels like too much trouble, you can absolutely make it the day before. Simply assemble the cake, frost it, and store it in the fridge overnight. On the day of, give it a fresh dusting of icing sugar, add any decorations, and you’re good to go! It’s the perfect make-ahead dessert for a stress-free celebration.
Yule logs are one of my favorite holiday treats! Can’t wait to try out this recipe!!
That’s fantastic to hear, Nicole! Yule logs are indeed a delightful treat
Hi! It says 11/2 cups of powdered sugar for the buttercream…is that a mistype or is it 5 1/2 cups of powdered sugar?
Hi Spencer! Great catch—thank you for pointing that out. It’s actually 1 1/2 cups of powdered sugar for the buttercream! Thanks again for asking—you’ve probably helped others who might’ve been confused, too! Let me know if you try the recipe. 😊
Hello!! Do you possibly have this recipe with metric measurements? Thank you!!
Hi Emmy,
Thank you for asking! I’d be happy to help convert the Yule Log recipe into metric measurements for you. Here are the ingredient conversions:
• 1/2 cup granulated sugar = 100g (divided)
• 1/3 cup all-purpose flour = 40g
• 1/4 cup cocoa powder = 30g
• 1/2 teaspoon baking powder = 2g
• 1/4 teaspoon salt = 1g
• 1 cup heavy cream = 240ml
• 2 tablespoons powdered sugar = 15g
• 1/2 cup unsalted butter = 115g
• 1 1/2 cups powdered sugar = 190g
• 1/4 cup cocoa powder = 30g
• 1 tablespoon milk or cream = 15ml
Let me know if you have any other questions or need more conversions. Happy baking! 😊
Please have videos and/or pictures. This went horribly.
Hi Amber,
I’m so sorry to hear that the Yule Log didn’t turn out as expected! I know this recipe can be a little tricky, especially when it comes to rolling the cake. Your feedback about adding videos or pictures is really helpful—I’ll work on including step-by-step visuals to make the process clearer in the future. In the meantime, if you’d like to share what went wrong, I’d be happy to help troubleshoot for next time. Thank you for giving it a try and for letting me know! 😊
the cake didn’t rise much at all and I followed the recipe step by step . However it did have good flavor.
Hi Julie,
Thank you for trying the Yule Log recipe and for your feedback! While sponge cakes don’t typically rise much due to their light and airy texture, I’m glad you enjoyed the flavor. If you’d like a slightly taller cake, you could try whipping the egg whites a bit longer to add extra volume. Let me know if you give it another shot—I’d love to hear how it goes! 😊
I have made many Yule logs over the years some complicated yet hardly worth the trouble. This was amazing fast and easy with the best taste ever not just me but our guests. The cake didn’t crack, rolled and unrolled easy plus looked beautiful. My only issue was the icing-had to add a lot more milk to make it spread more easily on the tender cake. It was delicious
Thank you much. The recipe will reside in my red folder for Christmas desserts.
Hi Barbara,
Amazing to hear how much you and your guests loved the Yule Log! It sounds like you nailed the rolling and unrolling process, which can be tricky—great job! Adding extra milk to the icing for easier spreading is such a smart adjustment, especially on a tender cake. Thank you for making this part of your holiday traditions—it means so much to me! 😊
Came out perfect and everyone loved it! Thank you!
Hi Bryanna,
Yay, I’m so happy to hear it came out perfect and that everyone loved it! Thank you for sharing your experience – I hope it becomes a holiday favorite for years to come. Happy baking! 🎄😊
Question – trying to make this now and what does “separated” mean in regards to the cake part? Do I not use all white and yolks or something??
Thank you!
Hi Kelly! “Separated” means you’ll need to separate the egg whites from the yolks. The yolks are mixed with sugar for the batter, while the whites are whipped with sugar to create stiffness and volume, then folded in gently. You’ll use both parts, just in different steps. Hope that helps—let me know if you have more questions! 😊
Hi Emma
Wishing you all the best in 2025
from
Sydney Australia
Hi Jerry! Thank you so much for your kind wishes—it means the world to me! Wishing you a wonderful 2025 as well, filled with joy, delicious treats, and lots of baking adventures. Sending warm greetings all the way to Sydney! 😊🎉
Hi ! May i ask what size of pan you use, im afraid mine was a little too small and made my cake too thick. But overall it’s a really good recipe !
Thank you !😊
Hi, Lexiane! I used a 10×15 inch (25×38 cm) jelly roll pan for this yule log. It gave me just the right thickness for rolling without cracking. 🙂