Yule Log Cake Bûche Noël

This classic yule log cake has become a holiday baking tradition at my house and never fails to impress both on the dessert table and with its rich chocolate flavor. The light cocoa sponge rolled with vanilla whipped cream and covered in glossy ganache is festive and utterly decadent. I love bringing it out at the end of a winter meal for that wow factor and nostalgic touch — every slice feels like a little celebration.

I baked this for my first Christmas dinner as a newlywed wanting to make something meaningful and a little bit magical. Now every year we recreate it as a family and the kitchen smells like chocolate and celebration.

Gather Your Ingredients

• Large eggs: using room temperature eggs ensures maximum volume for the sponge
• Granulated sugar: helps stabilize the meringue and sweetens without overpowering
• Pure vanilla extract: real vanilla deepens the flavor of the cake and fillings
• Cake flour: makes the sponge extra light and tender look for a fine silky flour
• Unsweetened cocoa powder: gives a pure chocolate taste Dutch process gives a darker cake if you prefer
• Baking powder: helps the cake rise evenly check for freshness
• Espresso powder: enhances and intensifies the chocolate flavor choose instant espresso for best results
• Salt: balances sweetness and keeps the chocolate from tasting flat
• Bittersweet or dark chocolate for the ganache: use high quality chocolate for the smoothest glaze
• Unsalted butter: adds silky richness to the ganache
• Heavy cream: for both ganache and filling always use cold top grade cream it whips better
• Confectioners sugar: sweetens the whipped cream without making it gritty sift before using to avoid lumps
• Vanilla bean paste or extract in whipped cream: makes the filling aromatic and creamy

How to Make It

Prepare the Cake Batter:

In a large mixing bowl whip the egg yolks and sugar together until pale and thick this takes about five minutes with a hand mixer When you lift the beaters the mixture should ribbon back onto itself Add the vanilla extract and blend briefly In a separate bowl sift together cake flour cocoa powder baking powder espresso powder and salt Sifting is important so your sponge stays light In another clean dry bowl whip the egg whites on medium high speed just until soft peaks form Do not over beat Fold one third of the whites into the yolk mixture to lighten it then gently fold in the rest Sprinkle the dry ingredients over the batter Fold with a wide spatula just until combined do not overmix

Bake the Sponge:

Line a 10 x 15 jelly roll pan with parchment and lightly grease Pour the batter into the tray and spread evenly with an offset spatula The batter should be no thicker than half an inch Bake at 350 degrees Fahrenheit for about ten to twelve minutes The edges will be set and the center softly springy While cake is still warm invert it onto a clean dish towel dusted with cocoa powder Peel away the parchment Gently roll the cake up in the towel starting from a short end Let the rolled cake cool completely this prevents cracks later

Make the Whipped Cream Filling:

In a chilled bowl whip one cup heavy cream with the confectioners sugar and vanilla Beat on medium speed until medium stiff peaks form Chill until ready to use

Make the Ganache Frosting:

Combine chopped dark chocolate and one tablespoon butter in a heatproof bowl Heat three fourths cup heavy cream until just simmering in a small saucepan Pour it over the chocolate and let sit one minute Stir until smooth and glossy Chill until slightly thickened but still pourable

Assemble the Yule Log:

Carefully unroll the cooled sponge Spread the whipped cream evenly over the surface Leave a small border to prevent overflow Roll the cake back up tightly remove the towel Place seam side down on your serving platter Spread the ganache over your log using a spatula for barklike waves If desired use a fork to create wood grain texture Chill until set

The bittersweet chocolate ganache is my absolute favorite part I look forward to swiping the spatula and making barklike swirls every year My kids always request the slice with the most whipped cream inside and their sticky chocolate faces always make me laugh

Flavor Boosters

You can use milk chocolate but bittersweet gives a deeper flavor and less sweetness. For extra chocolate depth, add a pinch more espresso powder or swirl a touch of raspberry preserves under the whipped cream for a sophisticated twist.

Serving Suggestions

Garnish with sugared rosemary sprigs and cranberries for a forest look. Serve with espresso or mulled wine for a cozy finish. For a kid friendly twist tuck chocolate mushrooms or marzipan decor along the log.

Creative Twists

Swap the filling for spiced whipped cream or use chestnut puree for a traditional touch. Try orange or peppermint extracts in the ganache for a winter holiday spin. If you love berries tuck a layer of raspberry preserves under the whipped cream.

This cake has made so many festive memories round our table — every slice feels like a little celebration. Serve chilled for neat slices and a creamy dreamy holiday treat every time.

Common Questions About This Recipe

→ What is a Yule Log Cake?

A Yule Log Cake (Bûche de Noël) is a chocolate sponge cake rolled with cream filling and covered in chocolate ganache, often served during the winter holiday season.

→ How do I get a light sponge texture?

Separate the eggs, whip the whites until stiff peaks form, and gently fold them into the batter for a light, airy sponge.

→ What filling works best for this cake?

Traditional fillings use sweetened whipped cream or chocolate buttercream, flavored with vanilla or coffee for extra depth.

→ How can I make the ganache smooth and glossy?

Melt chopped dark chocolate with warm heavy cream and a touch of butter, then stir until glossy and fully combined.

→ Is espresso powder necessary?

Espresso powder deepens the chocolate flavor but can be omitted if desired; the cake will still have a rich chocolate taste.