This yule log cake, also called a Bûche de Noël, is a thin chocolate sponge rolled around whipped cream, then covered in chocolate buttercream and combed to look like tree bark. It needs 25 minutes of prep, a 12 minute bake, and a 1 hour chill, about 1 hour 40 minutes plus cooling time for the sponge, and it serves 8.
The one thing that decides whether it cracks: roll the sponge in a sugared towel the minute it leaves the oven, then let it cool rolled up. It remembers the shape, so it unrolls and rolls again around the cream without splitting.
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Try the Recipe Converter →I first made one at ten, cocoa on my hands, with my grandma beside me telling the story of the log families burned on Christmas Eve for luck. Now my children know what it means when I dig out the jelly roll pan. It has been our December cake ever since, and it is one of the Christmas desserts I come back to every year.
Yule Log, Bûche de Noël, or Swiss Roll?
Same cake, two names. A yule log and a Bûche de Noël are identical. Bûche de Noël is simply the French name, and in English you will also see Christmas log cake or yuletide log. All of them are a rolled sponge cake, filled and frosted so the outside looks like a log, with powdered sugar snow and a few decorations.
A Swiss roll, or jelly roll, is the same rolled sponge without the bark and the Christmas dressing. If you like the idea but want a spiced version, my gingerbread Christmas log cake uses the same rolling method.
What Goes Into the Chocolate Sponge, Filling, and Bark
- Chocolate sponge: 4 large eggs (separated), ½ cup sugar split in two, ⅓ cup flour, ¼ cup cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon vanilla. There is no butter or oil, so the beaten eggs do all the lifting.
- Whipped cream filling: 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla. It is the same idea as my whipped cream frosting, just a smaller batch.
- Chocolate buttercream bark: ½ cup softened butter, 1½ cups powdered sugar, ¼ cup cocoa powder, 1 tablespoon milk or cream, 1 teaspoon vanilla.
- To decorate (optional): fresh cranberries, rosemary or evergreen sprigs, meringue mushrooms, edible glitter or snow, and powdered sugar.
More Christmas Bakes to Try
Four more festive favorites for your holiday baking.
Whipping and Folding the Yule Log Sponge
Heat the oven to 350°F (175°C) and line a jelly roll pan with parchment. Separate the eggs while they are cold, then let them warm up on the counter, since room temperature whites whip higher.
Beat the whites to soft peaks, then add ¼ cup of the sugar a little at a time and keep going until the peaks stand up stiff and glossy. In a second bowl, beat the yolks with the other ¼ cup sugar until pale and thick, then stir in the vanilla. Sift the flour, cocoa, baking powder, and salt over the yolks and fold them in.
Fold in the whites in three parts. Stir the first third in fairly firmly to loosen the heavy yolk batter, then fold the rest in gently. Go slowly here. Cut down through the middle, turn the bowl, and repeat until no white streaks remain. Every bit of air you keep is lift in the oven.
Spread the batter right into the corners. An even layer bakes evenly, and thin dry edges are where cracks start.
Bake for 10 to 12 minutes, just until the top springs back when you touch it lightly. Watch it closely. Pull it at the first sign of springing back, not a minute later.
Rolling the Sponge Warm So It Will Not Crack
Have a clean, lint-free kitchen towel ready, dusted with powdered sugar. Turn the hot sponge out onto it, peel off the parchment, and roll it up in the towel from the short end straight away. Do not wait. A warm sponge bends. A cold one snaps. Leave it rolled in the towel until it is completely cool.
Meanwhile whip the cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form. Cold cream whips fastest. Gently unroll the cooled sponge, spread the cream evenly, and leave a bare strip of about 1 inch at the far end so the filling does not squeeze out. Roll it back up snugly from the same short end, without the towel this time.
Wrap the log in plastic wrap and refrigerate it for 1 hour so the cream sets and the roll holds its shape. Hairline cracks on the outside are normal. The buttercream hides them.
Chocolate Buttercream Bark and Decorations
Beat the softened butter with the powdered sugar, cocoa, milk or cream, and vanilla until smooth and fluffy. Test it with a fork. It is ready when it spreads easily but still holds the lines you drag through it. If it feels stiff, add milk a teaspoon at a time; if it slumps, beat in a spoonful more powdered sugar.
Unwrap the cold log and set it seam side down on a board or platter. Frost it all over while it is still cold, so the crumbs stay put. Then run a fork along the length to make bark lines, with a few rings swirled on the ends. For a branch, cut a short diagonal piece off one end before frosting and stick it to the side of the log with buttercream.
Keep it simple. Finish with cranberries, a few rosemary sprigs, and a dusting of powdered sugar for snow just before serving. When I have time, I add meringue mushrooms piped from my Christmas meringue; my children love them because they look so real.
For a darker, glossier coat you can swap the buttercream for my chocolate ganache cooled until thick enough to spread. A espresso whipped cream filling turns it into a mocha log.
Making the Yule Log a Day Ahead
- Day before: bake, roll, fill, and wrap the log, then keep it in the fridge overnight.
- On the day: make the buttercream, frost, comb the bark, and decorate. Dust with powdered sugar right before it goes to the table, since the sugar soaks in as it sits.
- Leftovers: cover and refrigerate for up to 2 days. The whipped cream filling softens after that.
- Timing at a glance: 25 minutes prep, 12 minutes baking, 1 hour chilling, about 1 hour 40 minutes, plus cooling time for the rolled sponge.
Use a sharp knife. Wipe it clean between cuts and the spiral stays neat. It goes well with hot cocoa, eggnog, or mulled wine, and my grandma always served it with coffee and a tiny splash of cream liqueur.
Yule Log Cake Questions
How do I make a yule log cake without it cracking?
Bake the sponge only until it springs back, then roll it in a sugared towel from the short end while it is hot and let it cool rolled up before filling.
Can I use a different filling?
Yes. Whipped cream is the lightest, but a thicker filling such as a white chocolate ganache filling also rolls well and is a little sturdier on a buffet table.
How many people does one yule log serve?
This recipe makes one log that cuts into 8 slices. For a bigger crowd, bake two logs rather than doubling the batter in one pan.
If you liked rolling this one, try my cinnamon maple pecan roulades. This yule log is also day 6 of my 24 Days of Christmas Desserts ebook.
Yule Log Recipe
This yule log cake, also called Bûche de Noël or Christmas log cake, is a light chocolate sponge made with whipped eggs and cocoa, rolled around whipped cream filling and covered in chocolate buttercream combed to look like tree bark. It bakes in 12 minutes, chills for 1 hour, and makes one log that serves 8. The sponge is rolled in a sugared towel while still warm so it unrolls and rolls again around the cream without cracking. Serve this yule log recipe as a Christmas Eve centerpiece, a holiday dessert table cake, or a festive Christmas dinner dessert. Decorate with cranberries, rosemary, and meringue mushrooms; fill it the day before and keep leftovers chilled 2 days.
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
Roll the sponge from the short end in a towel dusted with powdered sugar right after baking; a cooled sponge cracks. Bake only until the top springs back, since dry edges crack first. Let the rolled sponge cool completely before filling, or the whipped cream will melt. Leave a 1 inch bare strip at the far end when spreading the filling. Make ahead: bake, fill, roll, and wrap the log the day before, then frost and decorate on the day. Dust with powdered sugar just before serving. Store leftovers covered in the refrigerator for up to 2 days.
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. 🙂