The classic Yule log, or Bûche de Noël, is a festive holiday dessert that’s as stunning to look at as it is delicious to eat. Made with a light chocolate sponge cake rolled with creamy filling and topped with rich chocolate ganache, this dessert is a beautiful centerpiece for any Christmas table. I love how it captures the magic and warmth of the holidays in every slice.

Why You’ll Love This Recipe

I find the Yule log recipe to be a perfect balance between elegance and comfort. The chocolate sponge is light and moist, the filling is smooth and creamy, and the ganache gives it a rich finish. I enjoy decorating it with powdered sugar, meringue mushrooms, or fresh cranberries for that extra festive touch. Even though it looks impressive, it’s surprisingly simple once I get the hang of rolling the cake.

ingredients

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

For the Chocolate Sponge Cake:

• Eggs

• Granulated sugar

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

For the Filling:

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

• Optional: Mascarpone or cream cheese for stability

For the Chocolate Ganache:

• Semi-sweet or dark chocolate

• Heavy cream

• Butter (for shine, optional)

For Decoration (optional):

• Powdered sugar (for a snow effect)

• Meringue mushrooms

• Fresh rosemary or cranberries

directions

1. I start by preheating the oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper.

2. In a bowl, I beat the eggs and sugar until thick and pale. I add vanilla extract and mix until combined.

3. In a separate bowl, I sift together flour, cocoa powder, baking powder, and salt. I gently fold this into the egg mixture until smooth.

4. I pour the batter into the prepared pan, spreading it evenly. It bakes for about 10-12 minutes, or until the cake springs back when touched.

5. While it’s baking, I lay a clean kitchen towel on the counter and dust it with powdered sugar. As soon as the cake comes out of the oven, I invert it onto the towel, peel off the parchment, and gently roll the cake with the towel inside. I let it cool completely rolled up.

6. For the filling, I whip the cream with powdered sugar and vanilla until stiff peaks form. If I want extra stability, I fold in some mascarpone.

7. Once the cake is cooled, I carefully unroll it and spread the filling evenly, then roll it back up without the towel.

8. For the ganache, I heat the cream until just simmering, then pour it over chopped chocolate. After letting it sit for a minute, I stir until smooth and glossy. I let it cool slightly before spreading over the rolled cake.

9. I use a fork or spatula to create a bark-like texture and refrigerate until set.

10. Before serving, I dust with powdered sugar and decorate as desired.

Servings and timing

This recipe serves about 10-12 slices, depending on thickness. It takes around 25 minutes to prep the sponge, 10–12 minutes to bake, 20 minutes to prep the filling and ganache, and about 1 hour total for assembly and cooling. I usually allow 2 hours from start to finish including chill time.

Variations

Sometimes I make a mocha version by adding instant espresso powder to the sponge and ganache. For a more festive twist, I flavor the filling with peppermint extract or add a bit of orange zest. I’ve also made a vanilla sponge version with raspberry jam and whipped cream filling—it’s just as delicious and very elegant.

storage/reheating

I store the Yule log in the refrigerator, covered, for up to 3 days. The cake stays moist, and the flavors develop beautifully overnight. To serve, I let it sit at room temperature for 15–20 minutes. I don’t recommend reheating it since it’s meant to be served chilled or at room temperature.

FAQs

Why does my Yule log crack when I roll it?

That usually happens if the cake is overbaked or not rolled while still warm. I make sure to roll it in a towel immediately after baking to prevent cracking.

Can I make the Yule log ahead of time?

Yes, I often make it a day ahead. It actually tastes better the next day once the flavors meld. I keep it covered in the fridge until serving.

How do I get a smooth ganache finish?

I let the ganache cool slightly before spreading. If it’s too hot, it can melt the filling. Using a small offset spatula helps create an even coat.

Can I freeze the Yule log?

Yes, I freeze it (without decorations) wrapped tightly in plastic wrap, then foil. When I’m ready to serve, I thaw it overnight in the fridge and decorate it fresh.

What can I use if I don’t have a jelly roll pan?

I use a baking sheet with similar dimensions (about 10×15 inches). It’s important that the pan isn’t too deep, or the sponge may not bake evenly.

Conclusion

Making a classic Yule log is one of my favorite holiday traditions. It’s a show-stopping dessert that brings joy to any celebration, and despite its fancy appearance, it’s really approachable once I try it. Whether I stick with the classic chocolate or explore some fun flavor twists, this Yule log always becomes the highlight of my holiday table.