Yule Log (Bûche de Noël)
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This Yule log brings all the holiday magic: rich chocolate cake, a billowy cream filling, and a finish that feels straight out of a winter fairy tale.
A yule log cake or Bûche de Noël is one of those holiday desserts that looks wildly impressive—and is genuinely fun to make. It starts with a light cocoa sponge rolled with a fluffy cream filling, then gets coated in whipped chocolate ganache that you frost into those classic bark-like lines. From there, the magic happens: crisp meringue mushrooms, sparkling sugared cranberries, and a snowfall of confectioners’ sugar that makes it look like it came straight out of a winter forest.
It’s festive, charming, and guaranteed to steal the show on any holiday table—and it’s also a great family baking project. Best of all, every component can be made ahead, and I’ll walk you through the whole thing step by step.
What You’ll Need To Make A Yule Log
- For the Cake: Eggs (you’ll separate them), granulated sugar, cocoa powder, vanilla extract, and a pinch of salt.
- For the Filling: Cream cheese, confectioners’ sugar, cocoa powder, heavy cream, vanilla, and a splash of rum if you like.
- For the Ganache: Semisweet chocolate, heavy cream, a bit of rum (optional), and a pinch of salt.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1. Prep the pan and oven. Lightly spray a 12 × 17-in jelly roll pan with nonstick spray, including the sides. Line the pan with parchment, letting it run up the short sides, press it firmly into the corners, and lightly spray the parchment.
Step 2. Beat the egg yolk mixture. In the bowl of an electric mixer fitted with the whisk or beaters, beat the egg yolks and ½ cup of the sugar on medium-high speed until pale, thick, and ribbony, about 4 minutes. Add the cocoa powder, vanilla, and salt and beat on medium-low speed until smooth, scraping down the bowl as needed.
Pro Tip: When the egg yolks are properly beaten, the mixture should fall back into the bowl in thick ribbons that briefly sit on the surface before melting in—this helps the cake stay flexible after it’s baked.
Step 3. Whip the egg whites. In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form, 1 to 2 minutes. Gradually add the remaining ¼ cup sugar and continue beating on medium-high speed until glossy, stiff peaks form, 2 to 3 minutes more, with a firm peak that curls slightly at the tip.
Pro Tip: It’s super important to use a clean, dry bowl to whip the egg whites, because even a trace of fat or moisture can prevent them from whipping properly and keep them from reaching full volume.
Step 4: Finish the cake batter. Use a large rubber spatula to gently fold the yolk mixture into the whipped egg whites in three additions, stopping as soon as no white streaks remain to avoid deflating the batter.
Step 5. Bake the cake. Spread the batter evenly in the prepared pan and smooth the top. Bake in a 375°F oven for 10 to 12 minutes, until the cake is puffy, set, and springs back lightly when touched. Immediately run a thin knife along the long edges to loosen the cake. Dust the surface generously with confectioners’ sugar.
Pro Tip: Dusting the warm cake with confectioners’ sugar helps prevent sticking when you flip and roll it into a spiral (sometimes called a roulade).
Step 6. Invert the cake. Lay a clean kitchen towel over top, and invert the pan onto the counter. Lift off the pan and gently peel away the parchment while the cake is still warm.
Pro Tip: Use a thin, flat kitchen towel with little to no texture. Waffle-weave or grid-pattern towels can grab onto the warm cake and cause sticking in the low spots.
Step 7. Roll the cake. Starting from a short end, roll the warm cake and towel together into a tight spiral. Place seam-side down and let cool completely, about 30 minutes.
Pro Tip: Rolling while warm “teaches” the cake its shape. Think of this as muscle memory for sponge cake—once it cools rolled, it’s far less likely to resist when you re-roll with filling.
Step 8. Make the filling. In an electric mixer fitted with the paddle or beaters, beat the cream cheese until smooth, then add the sugar and cocoa powder and beat until combined. Add the cream, vanilla, and rum (if using) and beat until thickened and spreadable, about 2 minutes.
Step 9. Fill and re-roll. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a 1-in border. Re-roll without the towel and place seam-side down on a serving platter. Refrigerate uncovered for at least 1 hour.
Step 10. Make the ganache. Heat the cream just to a simmer, then pour it over the chopped chocolate. Let sit 1 minute, then whisk until smooth. Stir in the rum (if using), and salt. Cover and refrigerate until thickened but still soft, about 1 hour.
Step 11: Whip the ganache. Using an electric mixer, beat the cooled ganache until fluffy and spreadable.
Step 12. Create the branch. Using a serrated knife, cut a 2- to 3-in diagonal slice from one end of the roll and place it against the side of the cake to form a branch.
Step 13. Frost the cake. Spoon about half of the whipped ganache over the cake and spread over the top, sides, and branch, adding more as needed. Drag the spatula through the ganache to create a bark-like texture. Remove parchment strips after cake is frosted.
Pro Tip:Tuck parchment strips around the base of the cake to protect the serving platter from excess ganache. Peel them away once the cake is frosted for perfectly clean edges.
Step 14. Decorate, chill, and serve. Arrange the meringue mushrooms on and around the cake, pressing some gently into the ganache. Use extra ganache to anchor a few mushrooms to the platter, then add sugared cranberries along the base and on top. Finish with a light dusting of confectioners’ sugar before serving. Cover the cake with an inverted container and refrigerate until ready to serve, up to 2 days. Let sit at room temperature for 20 to 30 minutes before serving so the ganache softens slightly.
Video Tutorial
More Festive Holiday Treats
Yule Log (Bûche de Noël)
Ingredients
For the Cake
- 6 large egg yolks
- ¾ cup granulated sugar, divided
- ⅓ cup unsweetened cocoa powder
- 1½ teaspoons teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 6 large egg whites
- Confectioners’ sugar, for dusting
For the Filling
- 3 oz cream cheese, softened
- ⅓ cup confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional, for flavor)
For the Whipped Ganache Frosting
- 5 oz semisweet chocolate, finely chopped
- ⅔ cup heavy cream
- 1 tablespoon rum (optional, for flavor)
- Pinch of salt
For Decorating
- Meringue mushrooms
- Sugared cranberries
- Fresh rosemary
- Confectioners’ sugar
Instructions
- Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Lightly spray a 12 × 17-in (30 x 43-cm) jelly roll pan with nonstick spray, including the sides. Line the pan with parchment paper, running it up just the short sides. (Check to make sure the parchment isn’t climbing up the long sides—if it is, trim it so it fits neatly. Extra parchment on the long sides can cause the cake to wrinkle as it bakes.) Press the parchment firmly into the corners so it lays flat, then lightly spray the parchment with nonstick spray.
- Make the Cake: In the bowl of an electric mixer fitted with the whisk or beaters, beat the egg yolks and ½ cup (100 g) of the sugar on medium-high speed until pale, thick, and ribbony when you lift the whisk/beaters, about 4 minutes (it will be the color of butter). Add the cocoa powder, vanilla, and salt and beat on medium-low speed until smooth, scraping down the sides of the bowl as needed.
- In a separate clean, dry bowl, beat the egg whites on medium speed until soft peaks form, 1 to 2 minutes. Gradually add the remaining ¼ cup (50 g) sugar and continue beating on medium-high speed until glossy, stiff peaks form, 2 to 3 minutes more. You'll know it's ready when you lift the whisk out of the bowl and the meringue holds a firm peak with just a slight curl at the tip.
- Using a large rubber spatula, gently fold the yolk mixture into the whipped egg whites in three additions, just until no white streaks remain. Take care not to deflate the batter.
- Spread the batter evenly in the prepared pan, smoothing the top with an offset spatula. Bake for 10 to 12 minutes, or until the cake is puffy, set, and springs back when lightly touched.
- Invert the Cake: As soon as the cake comes out of the oven, run a thin knife carefully along the long edges to loosen it from the pan—this step is important so the cake doesn’t tear when you invert it. Dust the surface of the warm cake generously with confectioners’ sugar to help prevent it from sticking to the towel as it cools. Lay a clean, lint-free kitchen towel directly on top—avoid anything with texture, which can imprint on the cake. Hold the towel firmly against the edges of the pan, then invert the whole thing in one quick motion onto the counter so the towel ends up on the bottom and the cake is upside down on it. Gently lift off the pan, then slowly peel away the parchment while the cake is still warm (you may need to nudge it a bit at the edges). Don’t worry if a thin film sticks to the paper—that’s normal for this delicate cake.
- Roll the Cake: Starting from the short end near the edge of the towel, roll the warm cake and towel up together into a tight spiral (the towel prevents sticking). Rolling the cake while it’s still warm “trains” it to hold its shape later when filled. If there’s extra towel before you reach the cake, just roll it up a bit first, then continue rolling over the cake. Place the roll seam side down and let it cool completely, about 30 minutes.
- Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the softened cream cheese on medium speed until completely smooth, about 30 seconds. Add the sugar and cocoa powder and beat until fully combined and smooth, scraping down the bowl as needed, about 30 seconds more. Add the cream, vanilla, and rum (if using), and beat on medium speed until thickened to a spreadable consistency, scraping down the bowl as needed, 1½ to 2 minutes.
- Fill & Roll: Gently unroll the cooled cake. Spread the whipped filling evenly over the cake, leaving a 1-in (2.5-cm) border around the edges. Re-roll the cake, this time without the towel, and place it seam side down on a serving platter. Refrigerate, uncovered, until chilled and set, at least 1 hour.
- Make the Frosting: In a small saucepan, bring the heavy cream just to a simmer over medium heat. Place the chopped chocolate in a medium bowl. Pour the hot cream over top and let sit for 1 minute to melt. Whisk gently until the chocolate is fully melted and the mixture is smooth and glossy. Mix in the rum (if using) and salt. Cover and refrigerate until the ganache is thickened and cold but still soft — about 1 hour. It should be scoopable but not firm. Using an electric mixer, beat the chilled ganache on medium speed until it lightens in color and becomes fluffy and spreadable, 45 seconds to 1 minute. Do not overbeat.
- Decorate: Using a sharp serrated knife, cut a 2 to 3-in (5 to 7.5-cm) diagonal slice off one end of the roll. Place the cut piece along the side of the cake—about one-third of the way down—with the diagonal cut side facing in to form a branch.
- Place parchment strips (about 2 inc/5-cm wide) around the edges of the cake. (The strips act as a shield to catch any excess ganache and keep the platter clean.)
- Dollop about half of the whipped ganache on top of the cake. Using a small offset spatula or butter knife, spread it evenly over the top, sides, and branch, adding more as needed. For a classic “log” effect, drag the spatula or knife through the ganache to create bark-like ridges.
- Arrange the meringue mushrooms in small clusters on top of and around the cake, gently pressing some into the ganache so they look “rooted.” Use any leftover whipped ganache to “glue” a few mushrooms to the platter, then nestle the sugared cranberries in small clusters along the base of the cake and here and there on top for a pop of color and sparkle. Finally, dust the whole cake lightly with confectioners’ sugar to mimic freshly fallen snow.
- Cover the roll with an inverted container to protect the glaze without smudging it — a large bowl, roasting pan, or the dome of a cake carrier all work well. Refrigerate until ready to serve; it will keep nicely for up to 2 days. For the best texture and flavor, let it sit at room temperature for 20 to 30 minutes before serving—just long enough for the ganache to soften slightly, but not so long that the whipped cream filling warms up.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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