Yule Log Cake (Bûche de Noël)
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This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It’s delicious, festive and made completely from scratch!
What is a Yule Log Cake?
Burning a yule log is a Christmas tradition that dates back before Medieval Times. People would carefully select a Christmas tree, bring it into their home and place the largest end into the fire. The whole tree would be burned and keep the fire going for the day.
A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition. Fortunately for us, we won’t burn it – we’ll eat it! It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log.
The version I’m sharing with you today is a wonderfully tender chocolate cake filled with mascarpone whipped cream (to jazz it up a bit and give some awesome flavor) and covered with whipped chocolate ganache. It’s decorated with sugared cranberries and rosemary for a lovely rustic and Christmas-y look!
How to Make a Yule Log Cake
When making a Yule Log Cake, you’ll start by making the chocolate cake. If you’ve ever made a Pumpkin Cake Roll, it’s very similar, but uses a larger pan size. The larger size allows for you to later cut part of the log off and attach it to the side for a little branch. Be sure to line the pan with parchment paper, which will be used later to roll the cake in.
After the cake is baked and while it’s still hot, use the parchment paper to lift it out of the cake pan. Starting at one of the short ends, roll the cake up tightly using the parchment paper that it’s on. Allow the cake to cool completely. This will allow the cake to keep it’s shape and not break when you unroll and fill it.
Make the filling and spread it evenly over the cooled cake, then re-roll it. Wrap the cake in plastic wrap and refrigerate it until cool and firm.
How to Decorate a Yule Log Cake
When it’s take to decorate the cake, you’ll make the chocolate ganache. I whipped the chocolate ganache to make it a little lighter (in color and texture), but you could also use it as is – without whipping it.
So while the cake is chilling, make the chocolate ganache. Allow the ganache to come to room temperature, then whip it on high speed until lightened, fluffy and spreadable.
Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch.
Spread the chocolate ganache over the cake, leaving the ends exposed. Use a fork to create bark lines in the cake, then decorate with sugared cranberries and rosemary sprigs.
When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas!
Why is this Best Chocolate Yule Log Recipe?
There’s so much to love about this particular Yule Log Recipe.
- The cake itself. I tried so many cakes while testing this recipe and most just didn’t get me excited about eating them. They were tough and lacked flavor. This cake uses a little bit different method where only the egg whites are whipped and added at the end. It lends a much more tender cake. It also uses dark cocoa for better flavor.
- The filling. Rather than filling it with a simple whipped cream, I used a mascarpone whipped cream. It doesn’t take over the cake, but lends a flavor that is just a little more special and deserving of being your Christmas centerpiece.
- The whipped chocolate ganache. The whipped texture of the ganache lightens it up and keeps this cake from feeling heavy when eating it. Since the cake and filling are so light, it needs a light frosting. The whipped chocolate ganache has rich flavor, with a light texture. Perfection!
More Great Christmas Cakes
Raspberry Chocolate Layer Cake
Chocolate Mousse Cake
Peppermint Chip Layer Cake
Italian Cream Cake
Eggnog Layer Cake
Snickerdoodle Layer Cake
Spice Cake with Cream Cheese Frosting
Yule Log Cake (Bûche de Noël)
This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It’s delicious, festive and made completely from scratch!
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Chocolate Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Hershey’s Special Dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (72g) sour cream
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Mascarpone Whipped Cream Filling
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 8 oz (226g) mascarpone cheese, softened but still chilled*
Whipped Chocolate Ganache
- 8 ounces semi sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Sugared cranberries, optional*
- Sugared rosemary, optional*
Instructions
1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredients and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip of high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and gently fold together until well combined.
9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
17. When you’re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
19. Whip on high speed until lightened in color and thick enough to spread.
20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21. Use some of the chocolate ganache to attache the small log to the side of the larger log.
22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23. Refrigerate the cake until ready to serve.
Notes
To make sugared cranberries and rosemary, add 1/2 cup of sugar and 1/2 cup of water to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, until sugar has melted. Remove from heat and let cool for about 10 minutes. Spread 1/2 cup of sugar evenly on a shallow dish. Dip cranberries and rosemary springs to the sugar water, then roll in the sugar. Let dry before adding to the cake. I also used some of the clumps of sugar left behind to add “snow” to the cake.
Keywords: yule log cake, yule log recipe, what is a yule log, chocolate yul log, christmas yule log. buche de noel
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
WOW this looks absolutely stunning!! I will definitely be making this for my family Christmas get together!!
Thank you! I hope everyone enjoys it!
Can you use unsweetened cocoa powder instead of the dark cocoa powder?
You can, I just remember that the dark cocoa really gave this cake better flavor.
Hi! May i kmow shats wrong if the chocolate ganache is too watery?
Did you whip it? After whipping it, it should thicken and add volume.
Mine was watery too but a chill in the fridge made all the difference. Whipped it after it got cool and it was perfect.
OMG I got the biggest homesick feeling for Christmas when I saw your pictures! This is just so beautiful, Lindsay. Wonderful job!! I can’t wait to try that chocolate cake recipe. ♥♥♥
Thanks so much Caron! I hope you enjoy it!
Looks beautiful and im excited try this for Christmas Day dessert. Im jelly roll pan is 10″ x 15″. Will it work or or do i need to get a new one that’s 12″ x 17″?
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I haven’t tried that size. I’m not sure if the pan will overflow or be harder to worth with because the cake would be thicker. You could try it though.
Made and decorated this today ready for our Christmas dinner dessert tomorrow. So happy with how it turned out. Loved how the sugar frosted cranberries and rosemary for decorating. Dusted a board with icing sugar and also added some meringue mushrooms i made. Really looked amazing.
★★★★★
Is black cocoa powder darker than the Hersheys ? (which we can’t get here in Canada). I believe theu use it to make Oreos. I bought black and i also bought red which is stil darker than the regular so i thought I’d mix 2 /3 red and 1/3 black. Thoughts?
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When you say black and red, are referring to the package color?
Yes you can use 10 x 15, I did turned out perfect. I know this is too late for you but it may help someone else
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Can this be made the day before it will be eaten since there is whip cream in the filling.? Looks amazing.
Absolutely. The powdered sugar and mascarpone cheese in the whipped cream both help to stabilize it, so it’d be fine in the fridge for days and not wilt. I’ve left it in the fridge for a week plus before and it’s kept it’s shape perfectly. I hope you enjoy it!
Can it be made without mascarpone cheese?
Yes, you could replace it with cream cheese or leave it out entirely.
No not the packaging the actual colour of the cocoa. It won’t let me attach the pic.
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I’ve not ever used red cocoa so I don’t know about that. But the black sounds like it might be ok.
This is an amazing post. Where do you get all your ideas?! I’m so going to make this yule log!
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Looks so yummy! Can’t wait to have one. Thanks for sharing this recipe
I need to make this in a pan 11 by 15 will it still work? It is to late to order one. It is also a stoneware cookie sheet. I have a metal one 10.5 by 14 . Would it be better?
I’ve never worked with stoneware cookie sheets. My suggestion would be the metal. As for the size, the cake will bake a little longer. I don’t know if the thicker cake will affect it or not, but I think it would be ok.
YES. i just made it yesterday in my 11×15 pan and it worked great
Just wanted to let you and anyone else know I did use 10 x 15 and it was perfect.
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I used 10×15 too! It works great! 👍
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I am going to make this for my family and I to have on Christmas Day, so when should I make the Yule log? Is it better to make the day before or the day of? And if the day before should I leave it in my fridge, my counter, etc. ?
You can definitely make it the day before and store it in the fridge prior to serving.
Does the parchment paper roll inside of the cake or do u lift it up when rolling
It rolls inside the cake roll.
Can the Yule Log Cake be frozen?
It should be fine frozen. Just be sure to wrap it well and thaw it in the fridge.
How long do I wait before putting the fork through the ganache to create the bark texture? Do I do it immediately after spreading it on or wait a bit?
I did it right after I frosted it. The ganache is much softer and it’s easier to create the lines than when it’s cold.
I just made this recipe. Everyone enjoyed it.
The cake crumble on me upon unrolling after cooling off. mascarpone filling, however once I applied the mascarpone filling and rolled back, it held together. Once the chocolate ganache was applied the cake looked awesome!
It’s so good!
★★★★★
I’m sorry to hear it cracked but glad to hear it still worked out well and that everyone enjoyed it!
Can you tell me how to alter the recipe to make it a yellow cake and chocolate filling? Trying to make the perfect cake for my boyfriend, and that is what he had growing up.
This recipe is amazing. I made it this year for Christmas and my whole family loves it. Fairly simple and cheap to make also!
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Wonderful! Glad it was a hit!
So fun to make !! Mine cracked a bit when rolling up the filling but I wrapped it good and will wait to decorate it!!
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I’m so glad you’re happy with it!
What size oan did you use. It diesnt look like ut makes a big batch so my large cookie sheet is likely too big. Right?
Looks great! If I wanted to make this for 15 people how much should I scale the recipe by? (Aka how much of each ingredient?)
I don’t really think you’re going to just be able to scale the recipe. If you were to make more cake better, you would need a larger pan so that your cake isn’t too thick and doesn’t overflow the cake pan and I’m not sure that there’s really a larger one to use. You may just want to make two.
I love this recipe a lot!! I made it for my classmates and they loved it too. I used buttercream with almond extract instead of the marscapone. The only problem that I had, was the cake was a bit too dry. Should I wash it with a cooked sugar mixture to fix that issue?
Glad everyone enjoyed it. As for the dryness, you want to be sure not to over bake the cake. It’s very thin so it’s easy to do. But you could also try brushing it with a simple syrup if you like.
This Yule Log is AMAZING! My cake did crack a little but the frosting does help hide that. I added powdered sugar to the ganache frosting and it was delicious. I’m making this again next year as this was an absolute hit. Thank you!!
I’m so glad to hear it!
Can I make the cake and roll it one day and frost it with the next day with the chocolate ganache? If so, where should I store the unfrosted cake?
If you are going to roll it without the filling, you could store it in an airtight container on the counter or in the fridge. Once you’ve added the filling, you’re gonna want to keep it in the fridge. You can certainly do all of that a day ahead and then add the ganache later.
Thank you!! So I can roll the cake with the filling one day, store in fridge, and frost it the next day?
Definitely
Made and decorated this today ready for our Christmas dinner dessert tomorrow. So happy with how it turned out. Loved how the sugar frosted cranberries and rosemary for decorating. Dusted a board with icing sugar and also added some meringue mushrooms i made. Really looked amazing.
★★★★★
Does it have to be special dark cocoa powder or could standard baking cocoa do? I’m not sure if there is a difference but one of my kids actually can detect even the slightest hint of dark chocolate (parenting fail, I know!). I’d love to to try this for Christmas Day at my house!
So technically you can use regular cocoa, but because this recipe uses baking powder rather than baking soda (which works better for the texture of the cake for rolling), you don’t get as nice of a chocolate flavor without the darker cocoa. The flavor is a little more blah with regular cocoa.
Thanks you!! I’ll go with the darker.
If I make this two days in advance (filling and frosting) will it be ok? Or should I frost another day. I’m just concerned the sponge will dry out, but with my schedule, the earliest I can bake is 2 days. I’d love to cart this over to a friend’s white elephant party!
It should be fine. In fact, frosting it should actually keep it more moist because the cake itself won’t be exposed.
Can I use Dutch process cocoa powder in this recipe?
I haven’t tried it, but I think it would be fine.
I did, and it worked just fine.
This looks amazing! I would like to make it using gluten free ingredients, (allergy) any reason you can think of as to why it wouldn’t work?
I don’t work with gluten-free ingredients much, so I’m not sure.
My ganache seems pretty soupy compared to other times I make ganache, is this because I will whip it up? Or should more chocolate be added?
Yes, it is thinner than typical. Once whipped, it should be fine.
I made this tonight and it is such a good recipe! It was easy to follow and the cake is so beautiful and delicious! The only change I made was that I used an espresso mascarpone cheese. This was unintentional, as the store was out of the original kind. But it turned out amazing! I’m looking forward to making this again but with the original mascarpone instead. Thank you for posting this wonderful recipe. It’s a keeper!
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I’m so glad to hear that! Glad you enjoyed it!
Can I Use other substitutes for sour cream or leave it out completely?
Sour cream adds the best amount of moisture, but you could try replacing it with milk.
I used plain Greek yogurt instead of sour cream and mine worked fine.
I’m excited to make this for Christmas this year! I’m planning on making it Christmas Eve to eat on Christmas Day. When I keep it in the fridge overnight (and with the leftovers), should I cover it with plastic wrap/keep it in a closed container, or should I leave it uncovered? Thanks!
A closed container is probably the most ideal. Wrapping it with something might mess up the ganache on the outside a little bit. You could also leave it uncovered if it’s just for a day. The ganache on the outside will keep it pretty well insulated.
Do you leave your ends exposed or cover with frosting?
I like the look of them exposed, but either way would be fine.
I’m so excited to make this! Im looking to make these into cupcakes instead. Do you think I need less batter? Or should this be just fine? Thank you for sharing!
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If you’re going to make cupcakes, I’d suggest this recipe – https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/
Just made one yesterday as a test and my second just came out of the oven for Christmas Eve! It’s delicious!
Awesome! I’m so glad!
Can I use a 10×15 inch pan?
The problem would be that you will have too much cake batter.
Really enjoyed making this recipe. I tried another one last year with a heave chocolate filling and it was just too much chocolate. (if you can imagine) We ate it for Christmas desert and it sat in the fridge for a few days before I tossed it. This one is a keeper. Cannot wait to share it.
I added some orange emulsion to the filling for a little twist.
Merry Christmas Lindsay.
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!I am so glad you enjoyed it!
My daughter made this for the Winter Solstice. The comments we received from guests is that it is deceptively light. And it is. The filling also contrasts nicely with a very rich, chocolatey sponge.
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Made it tonight Christmas Eve . will fill and leave in fridge for tomorrow then ganache. Going to decorate with candied raspberries and mint leaves instead of cranberries since my fam won’t eat those tart things. (but they eat sour patch kids?) I’m thinking the creamy filling will also moisten the cake as it sits a bit. I use a stoneware bar pan lined with parchment for baking and flip it right onto cocoa powdered paper towels right away, don’t let it cool in the pan; it will take forever and get rubbery. waiting for it to cool completely before filling. My mom makes a vanilla jelly roll and I wanted this to offer a choice for the family get together! Has been easy so far, and nicely spongy cake. Didn’t have dark powder but the crumbs tasted good anyway! Thanks for a good recipe and can’t wait to try it!
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I have also used in place of sour cream in the past greek or Icelandic yogurt and I like to use the vanilla ones because I like the vanilla flavor. both sub well for sour cream (though today I used the sour cream). ALSO if you want to kick up the chocolate flavors, add a wee bit of espresso powder to with the cocoa powder. I don’t like coffee, so I don’t use very much – use a bit more if you want it mocha – but it amps up the chocolate!
I was intimidated by this recipe because it seemed like a big undertaking, but decided to give it a try and I’m so glad I did. It was absolutely delicious and I was the star of the Christmas Eve dinner. The wow factor was definitely there! And so so yummy! Thank you!
I wasn’t able to get marscapone so I used 2 oz. Cream cheese in the filing, just to help stabilize it. I didn’t want the flavor of the cream cheese to come through much. It ended up being perfect!
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I apparently bought just heavy cream rather than heavy WHIPPING cream and the ganache will not whip. Everything is closed – any thought on what I could add to thicken it?
Merry christmas! I had to come tell you (like you didn’t know already) that this turns out amazing! I followed your recipe and instructions (started yesterday and it worked out great), and the family is eating this with lots of happy noises as i write. The cake itself is moist, tender and so flavorful against the filling and ganache. Everyone is loving the whipped filling and frosting, and that it’s not the typical overly-sweet buttercream… just this perfectly delicious fluffyness.
I had absolutely no problems making this with your instructions.. my first jelly-roll style cake, and it’s just wonderful. Thank you so much!
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I made this for Christmas and it was a huge hit. I didn’t have time to make the sugared cranberries or rosemary, but it still looked great. The cake did break during the unrolling, but I patched it with the filling. Couldn’t tell anyway. Thanks for a great recipe!
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I’m so glad you enjoyed it!
Thank you for this post. I made this with gluten free flour and it was delicious. It rolled fine in parchment but when I rolled w filling it was like a large log w cream inside but everyone loved it regardless. I also put some fresh berries inside. Can’t believe how easy it is to make whipped ganache- that will now be my go to for frosting. Merry Christmas.
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Wonderful! I’m so glad you enjoyed it!
I made this cake twice over the holidays and it is really tasty. Love that the mascarpone isn’t too sweet – each time I made it, it came out beautifully and it went quickly! Just two things I had to tweak – I would suggest unrolling the cake when it is still slightly warm – the one I waited until it was completely cooled and it cracked horribly. Still salvaged it, but the one i unrolled and frosted while just a bit warm turned out much better. Also, I had to add 1/2 cup of powdered sugar to the ganache to get it to a thicker spreadable consistency. Will definitely make this again!! Thanks!
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I’m so glad you enjoyed it!
I made this for Christmas and it turned out perfectly! I was a bit nervous about having to roll and unroll the cake, but I didn’t have any issues at all. I received tons of compliments and will definitely save this recipe. Thanks for sharing.
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I’m so glad to hear it was a hit! Thanks Rachel!
Like Haley, I also had to add a 1/2 cup of confectioners’ sugar to the ganache.
This was my first Yule Log, and it made a special presentation with great flavors. I had to substitute raspberries for the cranberries, because our stores did not have fresh cranberries or even maraschino cherries available, but the sugared raspberries were lovely, too, alongside the sugared rosemary. I will more than likely use this recipe again. Thank you!
I made this for Christmas dinner this year and it came out perfectly beautiful. I had an issue with the cake breaking across the width of it as I was rolling it up, and that break could be seen in the finished cake. I’m wondering if I rolled it up too tightly after it came out of the oven…what do you think? Anyway, it was absolutely beautiful and everybody raved about it. It tasted really fantastic. It is several steps to make and took quite awhile, but it was soooooo worth it. I even made the sugared cranberries and rosemary. What a show-stopper!!! I will definitely be making this again next year AND I think I will try making this – but not as a Yule log – by making the sheet cake, cutting into squares, spreading the filling on a square and topping with another square…then add the whipped ganache. Does this make sense? Think it would be great as an “anytime cake” rather than just as a Yule Log. Many thanks…I am about the try your Chocolate-Raspberry cake!!
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We have made this way more times over the last month than I care to admit, ha ha, but we just love it! It just has such a light taste and nothing is too overpowering. My cake always cracks, but once you put the filling in and the ganache on, it doesn’t really matter. Mine never looks as good as yours, but it always has a great taste! This recipe is a keeper!! Do you have a strawberry cake roll recipe? I imagine I can add strawberries to the filling in this version, but was still interested in a white cake recipe. Thanks for your time!!
I’m so glad to hear you’ve enjoyed it so much! I don’t have a strawberry cake roll yet, but I’d love to add one soon.
This isn’t a Christmas tradition. This is Yule tradition.
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I absolutely love the recipe. How do I unroll the cake without it breaking? This is my first time making it, Im in charge of all desserts for the holidays this year,
You just want to be very careful with it. It can be a little tricky. Just go slowly and keep an eye on it as you unroll.
Lindsay! The sponge was incredibly light and the mascarpone was a nice touch balancing the sweetness and richness of the dessert! This was my first attempt at the recipe, or any Yule log for that matter. It carefully outlines each step, making this complex and intimidating dessert accessible to novices like me! The taste and balance of flavors are spot on! This was a practice run for Christmas night dessert! Thank you for sharing your talent.
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Wonderful! So glad you enjoyed it!
This recipe is delicious. I made it keto last year and it was amazing but 2020 has me down so I’m going to make it just like the recipe this year and I can’t wait.
I do want to add, Yule is a pagan holiday and the yule log is part of our Yule celebration, hence the name. It’s not actually a christmas tradition though a lot of pagan rituals and sabbats are celebrated by christians now.
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My first roll cake and not only was it easy, it was delicious!! So in love with these flavors. I can’t wait to take it holiday gatherings. This Busche de Noel will be a yearly tradition. Thank you!!
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So glad to hear that!
I love this recipe! I made it today, and it looks amazing. I didn’t have a jelly roll pan, so i used a cookie sheet lined with parchment and it did the trick. Thank you for sharing your recipe.
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I’m so glad you enjoyed it!
Hi,
For the mascaporne whipped cream – I have sweetend whipping cream instead of heavy whipping cream.
Can I omit the powdered sugar and add the sweetend whipping cream to the mascaporne cheese? Also will the quantity remain the same that is 300 ml, if not how much will it be ?
Thank you,
Mayanka
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I would assume quantity would be the same. The problem with leaving out the powdered sugar is that it stabilizes the whipped cream. Without it the whipped cream may wilt.
Can this be made with gluten free flour and what would be a good substitute for the sour cream? I am allergic to wheat and yeast.
I’ve never tried gluten free flour, so I’m not sure. You could try it. I’d really recommend staying with the sour cream. The ingredients in this recipe are very intentional. But if you have to, you could try plain Greek yogurt.
How did the gluten free flour turn out?
Would this cake be okay sitting out for a few hours at room temp?
I made it last week with my MIL and it turned out fantastic. I would like to enter it in a baking contest this weekend but they are not accepting entries that must be refrigerated and they will be sitting out for a few hours.
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It does need to be refrigerated but it also can sit out for a few hours and be fine. So if it’s only going to sit out for a few hours and then be refrigerated it would be fine.
I made this cake yesterday and it turned out wonderfully! My cake roll did crack after it cooled, but the filling and frosting held it together perfectly. I used regular cream cheese and hersheys chocolate cocoa powder (not dark chocolate) and it still tasted amazing! I really like the way the frosting on the log turned out. I didn’t need to use a fork to make lines. Applying the whipped frosting with a small frosting spreader made the most realistic bark pattern! Thanks for the recipe! Everyone loved it and I’m definitely going to make it again!
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I made this cake and it was absolutely fabulous -the best I have ever tasted! The balance of flavors were perfect! I followed the instructions to the letter and it came out great-quite impressive when I brought it to the table! It is something I always wanted to attempt-thank you
So glad you enjoyed it!
I’m going to try this for a baking contest at work. I’ve tried two other attempts at a cake and didn’t like how they turned out. All other jelly-roll type cakes call for rolling up with a tea towel with confectioner sugar sprinkled on it. Won’t it stick to the parchment if you use the same as it’s baked on? That’s my biggest concern.
Well you want the parchment paper to stay on the cake when you roll it up so that you can roll it back out. It shouldn’t stick though when you try to peel it off after you roll it back out.
I went to the store to get a jelly roll pan and the closest they had to 17×15 was 13.5×19.5 — will this work?
I’m not entirely sure since I haven’t tried that pan size. But as long as it doesn’t make too thick or thin of a cake I guess it should be fine.
Hi. I was thinking about incorporating some frangelico or Kahlua. I wasn’t sure if I should brush the cake with it before I spread the cream or if I should incorporate it into the marscapone cream. Can I do something like this and how would you do it?
Depending on how strong you want that flavor, you could even do both. You won’t be able to add much to the whipped cream without thinning it out too much. So I’d probably start with brushing it onto the cake. But if you wanted a little extra flavor you could add a touch of it to the whipped cream as well.
I am trying to make my first ever Yule cake log for this Christmas. If I don’t have sour cream, can I use full fat yoghurt and still achieve the same lightness?
I didn’t test yogurt but usually don’t like it as much personally. It’d probably be fine though.
My friend and I zoomed 1000 miles apart to create this cake! This turned out lovely with some modifications. I made mine gluten free using Cup4Cup flour. I added 1 tsp almond extract to the filling, 1 tsp cinnamon to the frosting and used Enjoy Life dark morsels. I loosened the cake at about 1-2 inches around the edges to help the cake release easier before rolling it with filling. Be sure to refrigerate the frosting for about 5-10 minutes so it keeps its shape while mixing with a hand mixer (refrigerate/mix again if still too runny to spread). I used a toothpick to make the lines. The clumped sugar left from dipping the cranberries and Rosemary sprigs made perfect “snow” on the Yule log. Despite leaving out the baking powder, which made it more dense and fudge-like, it was still delicious. I took lots of photos so I could remember what to do next time!
★★★★
Hi, this looks awesome and I would like to try it, how long in advance can you make this cake?
It should be fine to make in a day or two in advance.
This looks perfect for what I want to make for my daughter’s birthday this weekend. However, she wants a chocolate peppermint cake. Do you think I could add peppermint extract to the filling? Or should I add it to the ganache? And how much would you recommend?
Thank you so much!
You could add it to the filling. I might add one teaspoon and taste it to see if you want to add more. Still use the vanilla as well.
Hi, I need to make a white cake instead of Chocolate. Should I just omit the cocoa powder? I need to make this for next week, day before xmas. Thank you.
I’d recommend finding a white cake roll recipe.
HI Lindsay! Thank you for this recipe; I’m excited to try it! Is it okay if my 12by17 pan has ridges like this one: ZW5jcnlwdGVkUXVhbGlmaWVyPUFVNFUxVFJORkFIT1EmZW5jcnlwdGVkSWQ9QTA2ODUwNTlTUzJNOFpRNzFRU0smZW5jcnlwdGVkQWRJZD1BMDU5NDI1MzE2WFIwQjNMRFhGWUEmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Hi, sorry, one more question. Does the dark cocoa powder lend a bitter taste like dark chocolate? I’m making this for my kids who dont like dark chocolate. Thanks again!
Hey Lindsay this cake looks amazing! How tall are the side of your pan? I have a 11x17inch cookie sheet and the sides are a little less than an inch tall would that work or do you think the cake would over flow?
Hi! If I make this a day ahead of time, is it better to make it all the way through frosting it or just up to putting the cream in the middle and the rollin it. What is the best way to store it a day ahead? Thanks!
I would make the whole thing, ganache and all, and then store in the fridge. The ganache will actually help hold the moisture in the cake.
Is it ok to leave it uncovered in the fridge?
That should be fine. The ganache should keep it pretty well insulated.
Made this for a family gathering and it was wonderful. Moist, spongy cake, delicious filling and ganache. Instead of leaving the parchment on while it cools, I lay out a dish towel, sprinkle generously with powered sugar, after cooling the cake for 5 minutes in the pan, gently lift it out and carefully flip it onto the towel, then peel off the parchment and roll the cake up in the towel to cool. This method leaves you with a cooled cake with no hardened parchment to peel. Don’t worry if the cake cracks slightly while you flip it, you will fill with ganache and never know it. Also, my ganache never whipped up (wonder if it may be because I mistakenly let the cream boil in the microwave first). I just added the remaining 4 oz chocolate chips from the 12 oz bag and then refrigerated it for a bit and it thickened and spread beautifully. Will make again for Christmas!
★★★★★
Can this cake be stored, uncovered, in the fridge if I make it the day before? Or do I need to try to store it in an airtight container and transfer to the serving plate (which sounds very challenging!)? Thanks!
It should be fine uncovered for a night if it’s fully made.
Hi, I just made the Yule Log and it is beautiful and delicious. My kids ( very perticular about their desert) say its the best thing they have ever had.
★★★★★
I’m going to make this. I feel like adding a little peppermint extract to the ganache might be good. And I’m surprised there’s no coffee in the chocolate cake or ganache; it complements the flavor of chocolate so perfectly and you can’t taste it in the finished product!!
Hi!! I am planning to make this for Christmas Eve dinner and wanted to ask you if I could substitute the granulated sugar with brown sugar? What do you think? Thank you!
I didn’t test it to be able to say for sure. I suppose it’d probably be fine.
From start to finish, including cooling time, how long will this recipe take? I have about 3 hours and not sure if that is long enough.
If you’re looking to bake the cake and get all the way through decorating, 3 hours is probably not long enough.
Absolutely amazing! I have no experience in cooking, this recipe was so accurate and the results were awesome! The desert was not only beautiful but also delicious! Thank you Lindsay!
Alex
★★★★★
Hi, I’ve decided to try this recipe for Christmas to make very first Yule Log. But I have a few questions.
If I don’t have heavy whipping cream, would normal whipping cream worked out? Or is there any toehr substitutes that we can use it as?
Heavy whipping cream is best/kind of necessary. The higher fat content allows it to whip into a more stable whipped cream.
Hello thanks for the recipe, just want a clarification for the granulated sugar. Is it 155 grams or 3/4 because I would assume 3/4 cup is 98 grams not 155 grams (like the coco powder)?
The measurements are all correct as written. Sugar and cocoa don’t weight the same.
I made this cake yesterday. Absolutely delicious! So light and airy. And a fun decoration!
★★★★★
Can you use semi-sweet chocolate chips for the ganache?
Yes, that’ll be fine.
Hi!
I love your baking recipes, they are seriously amazing! You are usually the first person I love for when I need to make a good cake.
I do think you should modify this recipe a bit, so it’s more user friendly.
I think it’s important to note that the marscropone needs to sit at least 45 mins room temp, if not an hour, before incorporating it into the whipped cream mixture. I think it’s also worth noting that whipping the marscropone with a hand mixer before incorporation also makes it much smoother and a more desired texture. Your instructions for this were a little vague and I ended up the first time with super chunky, grainy, whipped filling that I needed to remake.
I also had an extremely hard time with the cake itself cracking on me when unrolling it. The first time with the parchment paper you suggested was worse. The second time I used a towel after some research and had better luck with that, but there still was a crack. Fortunately this time it was salvageable. Do you have any tips on how to avoid this?
I’m so glad to hear you enjoy the recipes!
As for your suggestions, I appreciate the feedback. It’s always a challenge when working on and writing a recipe because everyone has opinions on the best way to approach things and it seems no matter what approach I take, there are always questions, etc. I do my best to chose the best approach for the most amount of people based on my experience and feedback I’ve gotten in the past.
The thing about the mascarpone cheese – First, the time it takes to “warm up” a bit will vary depending on your climate, air conditioning, etc. Second, mascarpone is finicky and if you over mix/beat it, it breaks down and gets watery and you can’t save it. So whipping it beforehand could be problematic for some. But you can certainly do it. I personally have never had trouble with lumps and for the most part don’t get that feedback.
As for the cake, this also varies by person. I tested the towel method several times and truly hated that method. But if it worked well for you, I’m glad. As for suggestions, you have to roll it when hot and unroll it when cooled. Just be very careful and work slowly when you unroll it. I do think this is something that gets better with practice and working with it a bit, but there’s no doubt that cake rolls can be a challenge.
I made two cakes and cut the logs to make 4 smaller logs for gifts. They turned out great! I am not an experienced baker. The instructions were clear and easy to follow and the result was delicious. The sugared cranberries and rosemary were a beautiful touch.
★★★★★
Yesterday I decided to make a cake like this using another recipe I found online. That was a big mistake because it wouldn’t even peel off the parchment paper after baking. My husband told me to forget about it because we “had enough desserts for Christmas.” Ha! I was not going to let this cake get the best of me.
I found your recipe and the finished product looked so pretty that I tried again. I followed your directions EXACTLY and didn’t change a thing. I now have the most delicious and beautiful cake I’ve ever made, all thanks to you! I’m so grateful. Merry Christmas and happy, healthy new year!
So glad it was a success!
★★★★★
So happy I found this recipe, used it to bake my first ever yule log and it turned out perfect! From the filling to the frosting, my whole family loved it!
★★★★★
Hello I am making this for the first time is it ok to use a 12×17 pan
★★★★★
You cannot spray or grease the pan before putting the parchment paper in can you? Getting my paper to lay right in the corners is difficult. I’m guessing any type of oil/butter will not work to roll up the cake. I have always dumped mine on a towel as people have suggested.
You could try greasing the pan. Should be ok.
My cake is very thin. I added the cream filling and rolled it up.. it’s all cream? I followed the recipe exact.. any ideas?
I would double check your baking powder.
Could I make filling and cake separately in advance and then put together on Xmas day?
I wouldn’t. I would think that the longer the cake roll sits, the harder it will be to unroll without cracking. For the whipped cream, if you make it and then it sits for a while and then you stir it up again, it might deflate.
I followed the directions to a T and it came out GREAT! Two things I would do differently the next time. When I roll it up filled I would do it a little tighter so I had more cake rolled in there. I think I have 1.5 rolls vs. what looks like 2.5 in the photo. Also, I think I would use a little less filling, which would help the rolling later. Thank you!
★★★★★
I made this today for our Christmas dessert. It was really easy to make. The cake rolled up nicely with only minimal cracking. I had trouble getting the ganache to thicken so I put the bowl over a larger bowl with ice water in it while beating and it worked well. Such a beautiful cake that also tastes really good.
★★★★★
Hi Lindsay this cake was amazing! I’m a 14 year old girl and love to make desserts for my family and I also sell cakes to my neighbors! I have made so many of your recipes and this one by far is my favorite and my family loved it! You have inspired me to make so many cool desserts. I made this cake for Christmas dessert and it was so delicious! I added raspberries to the mascarpone whip cream filling and it took it to a whole other level. I also used a towel to wrap up the cake instead of parchment paper and it worked great. Thank you so much for sharing this recipe because it was amazing and I’m excited to keep trying more of your recipes!
★★★★★
Okay. I should have waited until I had it for dessert before commenting on it. I gave it 5 stars after I made it and I give it 5 stars after eating it. I retract my comment about using less filling. It was perfect amount and once I cut into the roll, it was just the right amount of cake within the roll. Excellent recipe and easy to follow for a non-baker like me. Enjoy!
★★★★★
I made two cakes and cut the logs to make 4 smaller logs for gifts. They turned out great! I am not an experienced baker. The instructions were clear and easy to follow and the result was delicious. The sugared cranberries and rosemary were a beautiful touch.
★★★★★
I made the cake and rolled it up, but I’d rather do the rest tomorrow. Should I put it in the fridge or will it break when I unroll it? My brother in law usually makes this, but…Covid (I don’t like his version anyway) 😬. Can’t wait to try this one!
So delicious 🤤 was flawless to roll. Whipped ganache was perfect. Loved everything about it. And so easy to make. Thank you
★★★★★
I love this recipe. The instructions are clear, easy to follow and produces the BEST holiday dessert. Although I use the tea towel roll method. I had to sub cream cheese this year, but it tastes fine. Fresh rosemary was also difficult to find so I am using sprigs off my spruce trees in my yard. I love to cook but baking is my weak spot but this recipe makes me look good . THANK YOU! Merry Christmas
I’m excited to make this for the first time today! Should the butter be salted or unsalted? Thanks!
Unsalted
Hi!
So I frequently take recipes such as this and instead of using all-purpose flour I substitute GF 1-1 flour. I have celiac so this is a necessity. Anyways, I just popped the cake out of the oven and began to roll it when, tragedy: I’m a baby with hot things and the cake was hot even inside the parchment paper so I had to start over with re-rolling it and about two inches broke off from the rest of the cake. 😭 like down the cake horizontally is where it tore off. It’s a clean tear. Can I repair it with the filling and ganache frosting? I’m so disappointed in myself.
What a bummer! I would definitely think you can repair it with the filling. Plus, once it’s covered in ganache no one will know the difference. It’ll still taste great!
Thank you, Lindsay! I also thought about just using the piece that came off to put on the side since we have to cut off about that much anyways. I think it will work out. Thanks for your quick response! Merry Christmas and happy holidays!
Have you considered doing a yellow sponge/vanilla frosting version of this cake to make a birch log? If so, I’d love to get that recipe.
Also, I added 1/2 tsp of espresso powder to the cake mix and 1/4 tsp espresso powder to the ganache. It makes quite a difference! They both taste super chocolatey!
I made this today! Great recipe. Easy to follow. I’m so proud. I’ve never made anything like this before.
★★★★★
Unfortunately I had similar experience as others. The cake fell apart when unrolled but glued it together with the filling. The Ganache did not thicken and is now in the fridge and hoping it will help. I am a pretty experienced baker but I do not recommend this recipe for a first time Yule Log baker.
★★
This cake was so straight forward and easy to follow! Tastes delicious and looks amazing!
★★★★★
Fantastic recipe. My husband loved it. Its not too sweet the cream filling is like a whipped cream. I had a little trouble with the ganache being too thin. I just used the whole bag 12 oz nestle semi sweet chocolate. I might try milk chocolate next time. Definitely a keeper. Thank you!
★★★★★
Lindsay, thank you so much for this recipe! I made it yesterday and it was perfect! Wanted to let you know that your Buche de Noel was a success in Rio de Janeiro, Brazil! Merry Christmas!
★★★★★
Loved this recipe – easy to follow and great flavor combinations. The only thing I would note is that I found there to be much more ganache than needed, and was a bit of a waste of good chocolate. I would recommend starting with half the ganache recipe. You can always make more of you find you need it 🙂
★★★★★
I made this and it was amazing. I’m super proud of my work, and thankful for you for helping me. My food critic aunt loved it so much. And she is very picky. Thanks!
★★★★★
I just made this for the first time and found it delicious.
But I had one question. I followed the cake recipe precisely but I found, when I added the egg whites that the dough was so thick — like cookie dough! — it was very difficult to combine them. Forget folding! Only after wrestling it did I manage to combine them at all. Is it always this way? The cake is very good but a bit heavy. Not too heavy, but a bit.
★★★★★
I don’t remember exactly how thick it was and it’s possible yours was a little thick, but the first bit of egg whites is added to help break it up, so it is on the thick side.
Was a BIG hit in my house yesterday, especially requested my mother..steps easy to follow. I needed to refrigerate ganache to get a good consistency to tech a spreadable frosting.. Delicious
★★★★★
This was perfect. Made it yesterday for our Christmas feast. I was worried I did something wrong with the ganache as it didn’t seem as thick as I thought it was supposed to be after whipping it, but it went on just fine and I made my bark lines, then it really firmed up in the fridge. And we are on lockdown here, so there’s lots left over for us 🙂
★★★★★
Made this for the first time this Christmas. My most favorite cake ever! Everyone loved it and was posting a picture of it on FB. Love, love, love the mascarpone filling!!!
★★★★★
Joyeux Noel!
First a little history- my MIL loved sharing her French childhood memories and traditions. The Buche de Noel was one of her favorites, and always on our holiday dessert menu… and always from a bakery.
This year, I decided I would make the cake myself, I was determined, I searched many recipes. Finally, I decided on this one and it did not disappoint!
I made it exactly according to the recipe.
My family was amazed and loved it! I will make it again… and again… and again!
It is traditional, perfect and delicious, my mother-in-law would have been very proud!
Merci Beaucoup!
★★★★★
Thank you for taking the time to experiment with different options for the cake and filling, this thoughtful recipe is perfect exactly as posted. It’s light, airy, and not too sweet. I truly enjoyed making and decorating and the rave reviews from family and friends.
★★★★★
This was my first time making a Yule Log and it turned out both beautiful and delicious! However, I could not get my end swirls to look clean and defined after cutting off the ends. I tried touching it up but could not get a look I was totally satisfied with. Any tips for making them look as perfect as in the picture?
★★★★★
Made this for a Christmas dessert and it was a hit! I was concerned that it would be too chocolatey, but it’s absolutely perfect and easy to make. The hardest part was waiting for the cake to cool. I personally had too much filling and it made rolling a bit difficult, but it’s easy enough to use extra for other baking/eating. Definitely going to be making this again!
★★★★★
It was a fun cake to make, I actually made 2 cakes throughout the day. I followed recipe to the T and it was a huge hit at both xmas family gatherings. It was absolutely delicious!!! Thank you my 93 year old mom is still eating it after 5 days. Have a Happy New Year!
★★★★★
This is one of the best recipes of ANYTHING that I’ve ever used. Thank you so much! I only tweaked the flour and made it GF. Your ingredients and instructions were perfect.
Really delicious! Thanks so much for the recipe!
★★★★★
Hi there. I’ve just made this and it’s going wonderfully. I’ve just eaten the trimmed ends with my daughter while the ganache cools and it’s delicious. Our roll looks incredibly overfilled though and we followed the recipe exactly. Do you use all the filling? Ours looks twice as full as yours in photo. Just curious?
I did use all the filling, but you could reduce it I’d you prefer.
Absolutely loved this cake! Stunning and and even better it was delicious!
I agree with other commenter though about the ganache making a bit more than you need. We ended up using the extras on waffles the next morning though so no chocolate wasted here. Might be on me though because I did have to add in a bit of extra chocolate to get the ganache to thicken up enough to spread on the cake. Overall I used one 12 oz bag semi sweet chocolate chips and one cup of the heavy whipping cream.
★★★★★
Your Yule log looks amazing. I’ve never made a Yule Log before. I’ve made different jellyroll cakes that can be frozen. Could I possibly freeze this one? Even if I had to put the outer chocolate bark look on the day of.
It should freeze fine. Just wrap it well and thaw in the fridge.
I made this today for a family gathering this evening. The recipe was absolutely delicious. Everyone really raved about it. I decorated with sugared raspberries, rosemary sprigs and 2 fresh flowers. it was stunning.
I also had trouble getting the chocolate ganache to whip (as I read in some other reviews.) I added more whipping cream but that didn’t help. I put it in the freezer for about 1/2 hour and then it was thick enough to spread and that worked well.
Everyone asked if we can have this cake at other times of the year and not just save it for Christmas. 🙂
Thank you, Lindsay.
★★★★
The ganache needs to be firm enough when you whip it so adding more cream will only thin it and make it harder to whip. You may have just needed to let it cool longer.