Ultimate Yule Log Recipe (Bûche de Noël) – Easy Christmas Cake

There’s something truly magical about bringing a Yule Log to your Christmas table. This stunning rolled sponge cake, filled with rich cream and decorated to look like a bark-covered log, isn’t just dessert—it’s a showstopper that transforms your holiday celebration into something extraordinary. The Yule Log, or Bûche de Noël as it’s known in France, combines light chocolate sponge cake with silky buttercream, all wrapped up in a dessert that looks far more complicated than it actually is. If you’ve ever wanted to impress your family with a bakery-worthy Christmas dessert but felt intimidated by fancy recipes, this Yule Log is about to become your new holiday tradition.

Introduction of Recipe

The Yule Log is a traditional Christmas dessert that features a light, airy chocolate sponge cake rolled around a sweet cream filling and covered with chocolate buttercream that’s textured to resemble tree bark. This iconic holiday cake is traditionally served during Christmas celebrations across Europe and North America, making its grand appearance at Christmas Eve dinners, holiday parties, and festive family gatherings. The presentation is what makes this dessert so special—it literally looks like a log you’d throw on the fire, complete with bark texture, meringue mushrooms, and powdered sugar “snow.” Despite its impressive appearance, this Yule Log recipe is surprisingly manageable for home bakers who follow the steps carefully. It’s the perfect finale to your Christmas feast, and it photographs beautifully for those holiday Instagram moments and family recipe albums.

History / Background

The Yule Log cake tradition dates back to medieval Europe, where families would burn large logs in their fireplaces during winter solstice celebrations. This “Yule log” was carefully selected and ceremoniously brought into the home on Christmas Eve, then burned throughout the twelve days of Christmas. The log was believed to bring good luck, ward off evil spirits, and ensure prosperity for the coming year. Different regions had specific rituals: some families would save a piece of the log to light the next year’s fire, while others scattered the ashes in their fields for better harvests.

As modern heating systems replaced massive fireplaces in the 19th century, particularly in France, bakers created an edible tribute to this beloved tradition. The first Bûche de Noël cakes appeared in Paris during the 1870s, crafted by creative French pastry chefs who transformed the ancient ritual into an elegant dessert. The cake quickly spread throughout France and eventually to other European countries and French-speaking regions worldwide. By the early 20th century, the Yule Log had become a standard Christmas dessert in many Western countries, with each culture adding its own variations. Today, professional bakeries and home cooks alike continue this tradition, creating elaborately decorated logs that honor the ancient custom while showcasing modern baking artistry. The beauty of the Yule Log is that it bridges the gap between ancient pagan traditions and contemporary Christian Christmas celebrations, making it a dessert with genuine historical significance beyond just being delicious.

Why You’ll Love This Recipe

This Yule Log recipe strikes the perfect balance between impressive presentation and achievable home baking. While it looks like something from a fancy French patisserie, the technique is straightforward once you understand the basics of rolling a sponge cake. The chocolate sponge itself is incredibly light and fluffy, with a tender crumb that rolls without cracking when you follow the proper cooling technique. The chocolate buttercream is rich but not overwhelmingly sweet, and the cream filling adds a luxurious texture that complements the airy cake.

Here’s why this recipe deserves a spot in your holiday baking lineup:

• Impressive presentation – This cake looks absolutely stunning on any dessert table and never fails to generate compliments and photo opportunities
• Make-ahead friendly – You can prepare components in advance and assemble the day before serving, reducing Christmas Day stress
• Feeds a crowd – One log serves 10-12 people, making it perfect for family gatherings without needing multiple desserts
• Customizable decorations – Get creative with meringue mushrooms, sugared cranberries, rosemary sprigs, or chocolate shavings
• Surprisingly forgiving – Even if your roll cracks slightly, the buttercream coating covers imperfections beautifully
• No special molds required – Just a standard jelly roll pan and basic baking tools you probably already own
• Rich chocolate flavor – Cocoa powder in both the cake and frosting creates deep, satisfying chocolate taste without being overly heavy
• Creates lasting memories – The process of making and decorating this cake becomes a special holiday tradition families look forward to each year

Ingredient Notes

All-Purpose Flour – Provides structure to the sponge cake while remaining light. Cake flour can be substituted for an even more delicate texture, but all-purpose works perfectly and is more accessible.

Cocoa Powder – Use high-quality unsweetened cocoa powder (Dutch-processed or natural both work) for the best chocolate flavor. The cocoa powder goes into both the cake and buttercream for consistent chocolate taste throughout.

Eggs – These are separated, with the yolks adding richness and the whites providing lift when beaten to stiff peaks. Room temperature eggs separate more easily and whip to greater volume.

Granulated Sugar – Sweetens both the cake and filling. The sugar beaten with egg yolks creates the base for the sponge, while additional sugar stabilizes the egg whites.

Heavy Whipping Cream – Creates a rich, stable filling that complements the light sponge. Must be cold for proper whipping. Can substitute with mascarpone cream for Italian-style filling.

Butter – Use unsalted butter at room temperature for the buttercream so it whips smoothly. European-style butter with higher fat content creates an especially silky frosting.

Powdered Sugar – Sweetens the whipped cream filling and buttercream while providing a smoother texture than granulated sugar. Also used for the final dusting that creates the “snow” effect.

Vanilla Extract – Pure vanilla extract adds depth to both the filling and frosting. The vanilla balances the chocolate and prevents the dessert from tasting one-dimensional.

Espresso Powder (optional) – Just a teaspoon enhances the chocolate flavor without making the cake taste like coffee. This is a professional baker’s secret for deeper chocolate taste.

Salt – A pinch in the cake batter and frosting balances sweetness and amplifies all the other flavors.

Equipment Needed

• 15×10-inch jelly roll pan (also called a sheet pan or Swiss roll pan)
• Parchment paper for lining the pan and rolling
• Electric hand mixer or stand mixer for whipping eggs and cream
• Large mixing bowls (at least 2-3)
• Fine-mesh sieve for sifting cocoa powder and flour
• Rubber spatula for folding batter gently
• Clean kitchen towel for rolling the warm cake
• Offset spatula for spreading buttercream smoothly
• Fork for creating bark texture in the frosting
• Cooling rack for cooling the cake
• Measuring cups and spoons for accurate ingredient portions
• Whisk for combining dry ingredients
• Serrated knife for trimming cake edges
• Small bowl for separating eggs

Print

Tips & Variations

Flavor Variations:

• Peppermint Yule Log: Add ½ teaspoon peppermint extract to the whipped cream filling and fold in ½ cup crushed candy canes
• Coffee Yule Log: Replace 2 tablespoons of cream in the buttercream with strong brewed espresso
• Orange Yule Log: Add 1 tablespoon orange zest to the cake batter and 1 teaspoon orange extract to the filling
• White Christmas Version: Make a vanilla sponge cake (omit cocoa, use ¾ cup flour) and fill with vanilla buttercream instead

Filling Alternatives:

• Use chocolate ganache instead of whipped cream for a richer, more decadent filling
• Try mascarpone cream mixed with powdered sugar for Italian-style filling
• Add ¼ cup Nutella to the whipped cream for hazelnut chocolate flavor
• Fold chopped toasted hazelnuts or almonds into the filling for crunch

Dietary Adaptations:

• Gluten-Free: Replace all-purpose flour with gluten-free 1:1 baking flour
• Reduced Sugar: Use half the sugar in the filling and reduce buttercream sugar by ⅓
• Dairy-Free: Use coconut cream for the filling and dairy-free butter for frosting (note: texture will be slightly different)

Decoration Ideas:

• Dust with cocoa powder instead of powdered sugar for a different look
• Add white chocolate shavings to mimic snow on bark
• Arrange sugared cranberries and fresh rosemary for a natural winter woodland scene
• Make meringue mushrooms by piping small mushroom shapes with meringue and lightly dusting with cocoa
• Use marzipan to create holly leaves and berries
• Pipe green buttercream rosettes along the log to look like moss

Pro Chef Tips

Temperature is Everything: The single most important factor in a successful Yule Log is working with the cake at the right temperature. Roll it while still warm (but not hot) for maximum flexibility. If you wait until it’s completely cool for the first roll, it will crack. However, the cake must be completely cool when you unroll it to add filling, so that roll in the towel is crucial.

The Egg White Secret: When beating egg whites, make sure your bowl and beaters are completely clean and dry—even a tiny bit of grease or yolk will prevent proper whipping. Beat to stiff peaks but stop before they become dry and grainy. The whites should look glossy and hold a peak that stands straight up when you lift the beaters.

Buttercream Consistency Matters: Your buttercream should be spreadable but firm enough to hold the bark texture. If it’s too soft, refrigerate for 10-15 minutes. If it’s too stiff, add cream one teaspoon at a time and beat until smooth. The ideal buttercream should hold its shape when piped but spread smoothly with an offset spatula.

Creating Realistic Bark: For the most authentic bark effect, use a fork to drag lines lengthwise through the buttercream, then occasionally drag the fork in a circular motion to create knots in the wood. Vary your pressure and direction slightly for a natural, irregular look. Don’t make the lines too perfect—real bark has character!

The Spiral Showstopper: Those exposed ends showing the spiral are the visual signature of a Yule Log, so take time to make clean cuts with a sharp serrated knife. Wipe the knife between cuts for the cleanest edges. If desired, you can spread a thin layer of buttercream on the exposed ends and dust with cocoa powder for an even more defined spiral.

Professional Plating: Transfer your finished log to the serving platter before final decorating—moving it afterward risks damaging the buttercream texture. Use two large spatulas to lift it carefully. Arrange your decorative elements thoughtfully, clustering them at the base or on top rather than scattering randomly for a more sophisticated presentation.

Common Mistakes to Avoid

Overbaking the Sponge – A dry cake will crack when rolled. The cake is done when it springs back lightly when touched but is still moist. It should bake for no more than 12 minutes. Even one or two extra minutes can make the difference between a rollable cake and a cracked disaster.

Rolling Too Tightly or Too Loosely – Roll the warm cake snugly but not so tight that you compress it. The first warm roll creates the cake’s memory, so if you roll it too loosely, it won’t hold its shape after filling. Practice gentle but firm pressure as you roll.

Using Cold Filling – If your whipped cream is too cold and firm, it won’t spread smoothly and might tear the delicate cake. Let refrigerated filling sit at room temperature for 5-10 minutes before spreading. It should be soft enough to spread but firm enough to hold its shape.

Skipping the Towel Roll Step – This step isn’t optional! Rolling the warm cake in a towel creates the shape memory that prevents cracking later. Without this initial roll, the cake will crack significantly when you try to roll it with filling because sponge cake naturally wants to be flat.

Not Letting Buttercream Set – Applying decorations or moving the log before the buttercream firms up in the refrigerator can ruin your bark texture. Give it at least an hour to set properly. Patience here makes the difference between a professional-looking log and a sloppy one.

Storage & Meal Prep

Refrigerator Storage: Store your finished Yule Log covered loosely with plastic wrap or in a cake carrier in the refrigerator for up to 3 days. The buttercream protects the cake from drying out, so it actually tastes better on day two after the flavors have melded. Avoid wrapping too tightly as this can damage the bark texture.

Room Temperature Serving: For the best flavor and texture, remove the Yule Log from the refrigerator 20-30 minutes before serving. This allows the buttercream to soften slightly and brings out the full chocolate flavor. The cake should be cool but not cold when served.

Leftover Slices: Individual slices can be stored in airtight containers in the refrigerator for up to 4 days. Place parchment paper between slices if stacking to prevent them from sticking together. The whipped cream filling may weep slightly after a few days, but the taste remains excellent.

Preventing Sogginess: If storing for more than one day, place the cake on a cardboard cake round or flat plate rather than a platter with raised edges. This allows air circulation and prevents condensation from making the bottom soggy.

Reheating: This cake is meant to be served chilled or at cool room temperature, not reheated. If slices become too cold, simply let them sit at room temperature for 15 minutes rather than microwaving, which would melt the buttercream and make the cake soggy.

Make-Ahead & Freezer Notes

Component Preparation: You can prepare the different components on separate days to spread out the work. Bake and roll the sponge cake up to 2 days in advance—keep it rolled in the towel, wrapped in plastic wrap, in the refrigerator. Make the buttercream up to 3 days ahead and store it in an airtight container in the refrigerator; bring to room temperature and re-whip before using.

Full Assembly Timeline: The ideal make-ahead approach is to bake and roll the cake one day, then fill and frost it the next day. This gives you time to perfect each step without rushing. The fully assembled log can be refrigerated overnight before serving—in fact, this resting time allows the flavors to develop and actually improves the taste.

Freezing the Unfilled Rolled Cake: After rolling the warm cake in the towel and letting it cool completely, you can wrap it tightly (still rolled) in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator while still wrapped, then bring to room temperature before unrolling and filling.

Freezing the Fully Assembled Log: The complete decorated Yule Log freezes beautifully for up to 1 month. Place the finished log on a parchment-lined baking sheet and freeze uncovered for 2 hours until the buttercream is solid. Then wrap carefully in plastic wrap followed by aluminum foil. This prevents the wrap from sticking to the frosting and ruining your decorations.

Thawing Method: Transfer the frozen log to the refrigerator 24 hours before serving, keeping it wrapped. Unwrap only when completely thawed to prevent condensation from forming on the buttercream. Add fresh decorations like powdered sugar dusting, rosemary, or cranberries just before serving for the best presentation.

Best Reheating/Serving Method: Bring the thawed log to room temperature 30 minutes before serving. If the buttercream seems a bit soft after thawing, place it in the refrigerator for 20 minutes before final decorating. The texture will be nearly identical to fresh, and your guests will never know it was frozen.

Serving Suggestions

Classic Christmas Dinner: Serve your Yule Log as the grand finale to a traditional Christmas feast. It pairs beautifully after a rich main course like roasted turkey, prime rib, or glazed ham. The chocolate dessert provides a sweet contrast to savory dinner flavors.

Beverage Pairings: This chocolate dessert pairs wonderfully with hot beverages. Serve alongside:

• Freshly brewed coffee or espresso to complement the chocolate
• Hot chocolate with marshmallows for a cozy, kid-friendly option
• Mulled wine or hot spiced cider for adults
• Peppermint tea for a refreshing contrast
• Port or dessert wine for an elegant adult pairing
• Irish coffee for a festive after-dinner drink

Additional Desserts: While the Yule Log is certainly a showstopper on its own, you can round out your dessert table with complementary sweets:

• Butter cookies or shortbread for lighter options
• Peppermint bark or chocolate truffles
• Fruit salad with winter citrus to cleanse the palate
• Cheese plate with nuts and dried fruits
• Gingerbread cookies for variety

Plating Suggestions: Serve slices on white or cream-colored plates to showcase the chocolate color and spiral pattern. Add a small dollop of whipped cream on the side, dust the plate with cocoa powder, or add a few fresh raspberries for color contrast. A sprig of fresh mint or a pirouette cookie makes an elegant garnish.

Presentation Style: For a rustic presentation, serve the log on a wooden board or slate platter surrounded by pinecones, evergreen branches, and candles (safely positioned away from the cake). For a modern look, use a simple white rectangular platter with minimal garnish to let the cake be the star.

Portion Sizes: Cut slices about 1 inch thick—this dessert is rich, so smaller portions are appropriate. Use a sharp serrated knife, wiping it clean between cuts for neat slices that show off the beautiful spiral interior.

FAQs Section

Why did my cake crack when I rolled it?
Cracking usually happens because the cake was either overbaked, making it too dry, or you waited until it cooled completely before the first roll. The cake must be rolled while still warm (but not hot) to create shape memory. If you overbake by even a minute or two, the cake loses flexibility. Small cracks are normal and can be covered with buttercream, but large splits indicate the cake needs to be warmer or moister next time.

Can I make this Yule Log ahead of time?
Absolutely! This is actually an ideal make-ahead dessert. You can bake the cake 1-2 days in advance (keep it rolled in the towel and wrapped), or assemble the entire log up to 2 days before serving. The decorated log stores perfectly in the refrigerator, and the flavors actually improve after resting overnight. For even more advance preparation, the fully assembled log freezes beautifully for up to one month.

What’s the difference between Swiss buttercream and American buttercream for this recipe?
This recipe uses American buttercream (butter beaten with powdered sugar and cream) because it’s simpler to make and more stable at room temperature. Swiss or Italian meringue buttercream is lighter and less sweet but requires cooking egg whites, making it more complicated. For a Yule Log, American buttercream works perfectly because its sturdier consistency holds the bark texture better and doesn’t deflate.

How do I prevent the whipped cream filling from making the cake soggy?
The key is not overfilling the cake and making sure your whipped cream is beaten to stiff peaks so it’s stable and doesn’t release moisture. Don’t spread the filling all the way to the edges—leave a small border. Also, don’t fill the cake too far in advance of frosting it; 1-2 hours in the refrigerator before frosting is ideal. The buttercream coating also seals in the filling and prevents sogginess.

Can I use a chocolate cake mix instead of making sponge from scratch?
While technically possible, cake mixes don’t work as well for Yule Logs because they’re formulated differently than sponge cakes. Box cake batters are heavier and greasier, which makes them crack more easily when rolled. They also don’t have the delicate, light texture that makes a proper Yule Log so special. The sponge recipe provided is actually quite simple and takes less than 15 minutes to prepare, so it’s worth making from scratch.

What if I don’t have a jelly roll pan?
A standard 15×10-inch jelly roll pan is ideal, but you can use a similar-sized baking sheet in a pinch. The pan needs raised edges to contain the thin batter. If using a larger pan, the cake will be thinner and may bake faster, so check it at 8-9 minutes. Avoid using pans much smaller than 15×10 inches as the cake will be too thick to roll properly.

Why does my buttercream look grainy?
Grainy buttercream usually means the powdered sugar wasn’t fully incorporated or the butter was too cold. Make sure your butter is at true room temperature (should dent easily when pressed) before beating. If graininess occurs, continue beating on high speed for several more minutes—this usually smooths it out. If it still looks grainy, try beating in an extra tablespoon of heavy cream, which helps dissolve any sugar crystals.

Conclusion

Creating a Yule Log from scratch is one of those beautiful holiday traditions that brings a sense of accomplishment along with delicious results. Yes, there are several steps involved, but each one is manageable, and the process becomes easier each year as you develop your technique. This stunning chocolate cake isn’t just about impressing your guests—though it certainly will—it’s about creating a centerpiece dessert that captures the magic and warmth of the Christmas season.

The moment you bring this gorgeous log to the table, decorated with powdered sugar snow and festive greenery, you’ll see faces light up with genuine delight. When you slice into it to reveal that perfect chocolate spiral, you’ll feel like a professional pastry chef. And when your family and friends taste that combination of light sponge cake, sweet cream filling, and rich chocolate buttercream, they’ll understand why this French tradition has endured for over a century.

Don’t be intimidated by the rolling technique or the decorating process. Even if your first attempt isn’t perfect, it will still taste absolutely wonderful, and any small imperfections add to the homemade charm. Remember, this is a dessert rooted in ancient tradition and rustic celebrations—it’s meant to look like a real log, not a flawless sculpture.

I’d love to hear about your Yule Log adventures! After you make this recipe, come back and leave a comment telling me how it turned out. Did you add any creative decorations? What did your family think? And please, snap a photo before you slice into it and share it on Pinterest—your beautiful creation might inspire someone else to start their own Yule Log tradition. Save this recipe to your Christmas desserts board so you’ll have it ready when the holiday season arrives. Here’s to creating delicious memories and starting new traditions that will last for years to come. Happy baking, and Merry Christmas! 🎄