Easy Yule Log Cake (Chocolate Bûche de Noël for Beginners)
A yule log cake looks like something from a fancy bakery window, but it’s much easier to make than it looks. It’s a soft chocolate sponge cake, rolled around fluffy whipped cream and covered in chocolate “bark.”
This version is made for beginners. The sponge uses whole eggs, so there’s no separating, and you roll it while it’s warm so it won’t crack. A simple chocolate ganache makes the bark, and a fork does all the decorating.
Every Christmas I love setting a yule log in the middle of the dessert table. A dusting of powdered sugar “snow” and a few sugared cranberries, and everyone reaches for their phone to take a picture.
Why You’ll Love This Yule Log Cake
- Show-stopping. It looks like a real snowy log.
- Beginner friendly. Clear steps and no egg separating.
- Light and creamy. Airy cake with a whipped cream center.
- Make ahead. Assemble it the day before Christmas.
- Rich chocolate bark. A smooth ganache that’s easy to spread.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Eggs: Room temperature eggs whip up thick and fluffy, which gives the cake its lift.
- Flour and cocoa: Just a little flour keeps the sponge light and bendy.
- Heavy cream: For both the whipped cream filling and the ganache.
- Semi-sweet chocolate: Use a bar and chop it for the smoothest ganache.
- Powdered sugar: For the towel, the filling and the snowy finish.
How to Make a Yule Log Cake
- Make the sponge. Whip the eggs and sugar until thick, then fold in the dry ingredients. Bake in a 10×15-inch pan at 350°F (175°C) for 10 to 12 minutes.
- Roll it warm. Flip the hot cake onto a sugared towel and roll it up. Let it cool rolled.
- Fill. Unroll, spread with whipped cream and roll it back up.
- Make ganache. Pour hot cream over chopped chocolate and stir until smooth. Let it thicken.
- Decorate. Add a branch, cover with ganache, drag a fork for bark lines, chill and dust with powdered sugar.
My Tips for the Best Bûche de Noël
- Whip the eggs long enough. They should fall off the beaters in thick ribbons.
- Fold gently so you don’t knock out the air.
- Roll the cake while it’s hot. This “trains” it and stops cracking later.
- Small cracks are fine. The ganache covers everything.
- Wait for the ganache to thicken to a peanut butter texture before spreading.
Variations to Try
- Peppermint: Add 1/4 tsp peppermint extract to the whipped cream.
- Mocha: Add 1 tsp instant espresso powder to the ganache.
- Double chocolate: Whip 2 tbsp cocoa into the cream filling.
- Woodland look: Add meringue mushrooms, sugared cranberries and rosemary sprigs.
Make-Ahead, Storage and Reheating
- Make ahead: Fully assemble up to 1 day ahead and keep it in the fridge.
- Storage: Cover loosely and refrigerate for up to 3 days.
- Serving: Let it sit out 15 minutes before slicing with a warm knife.
What to Serve With It
A yule log is the star of a Christmas dessert table. I like to serve it with fresh berries, a pot of coffee and a pitcher of my Easy Homemade Eggnog for a cozy holiday finish.
Frequently Asked Questions
Why did my yule log crack? It was overbaked or rolled after cooling. Bake just until it springs back and roll it right away while hot.
Can I use a different pan? A 10×15-inch jelly roll pan works best. A larger pan makes the cake too thin to roll well.
Can I use store-bought frosting? Yes. A tub of chocolate frosting works in a pinch.
What is a bûche de Noël? It’s the French name for a yule log, a rolled Christmas cake decorated to look like a log.
One Last Thing
This easy yule log cake is a fun holiday project with a big payoff. If you make it, please leave a comment and a star rating below. And save it to your Christmas desserts board on Pinterest!
Easy Yule Log Cake (Buche de Noel)
Ingredients
Chocolate sponge:
- 4 large eggs room temperature
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp powdered sugar for the towel
Whipped cream filling:
- 1 1/4 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Chocolate ganache:
- 6 oz semi-sweet chocolate chopped, about 1 cup
- 2/3 cup heavy cream
Instructions
- Heat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment and grease the parchment.
- Beat the eggs and sugar on high speed for 5 to 7 minutes, until thick, pale and doubled in size. Beat in the vanilla. Sift the flour, cocoa, baking powder and salt over the top and gently fold in.
- Spread the batter evenly in the pan. Bake for 10 to 12 minutes, until the top springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel, peel off the parchment and roll it up from a short end with the towel inside. Cool completely, about 1 hour.
- Whip the cream, powdered sugar and vanilla to stiff peaks. Gently unroll the cake, spread with the cream and roll it back up without the towel. Chill seam side down.
- Heat the cream for the ganache until steaming, pour over the chocolate, wait 5 minutes and stir until smooth. Let thicken at room temperature about 30 minutes.
- Cut a short diagonal piece off one end and place it on the side as a branch. Spread the ganache over the log and drag a fork through it to look like bark. Chill 1 hour, then dust with powdered sugar before serving.
Notes
Storage: Cover loosely and keep in the fridge for up to 3 days.
Reheat: Not needed. Let it sit 15 minutes at room temperature before slicing.
Variations: Add 1/4 tsp peppermint extract to the cream, fill with chocolate whipped cream, or decorate with sugared cranberries and rosemary sprigs.
