Introduction

The Yule Log Cake, or Bûche de Noël, is a classic holiday dessert that combines light chocolate sponge cake with a rich mascarpone cream filling. Rolled and decorated like a festive log, it’s a showstopper for any winter celebration.

Two layers of chocolate cake rolled tightly with white cream filling visible in the spiral when sliced, placed on top of each other on a round wooden stand. The outer layer is covered with textured light brown chocolate frosting that has a wood grain pattern, dusted lightly with powdered sugar to give a snowy look. The cake is decorated with frosted red berries and green pine sprigs on top and around the base, with pinecones and more greenery in the blurred background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch process 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 unsalted butter, melted
1 tsp vanilla extract
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
8 ounces semi sweet chocolate, finely chopped
1 cup heavy whipping cream
Sugared cranberries, optional
Sugared rosemary, optional

Instructions

Step 1: Preheat the oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper, making sure the paper extends at least an inch above all sides for easy lifting.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large bowl, whisk the egg yolks and granulated sugar until well combined. Add the sour cream, melted butter, and vanilla extract, whisking until smooth.
Step 4: Gently whisk the dry ingredients into the wet mixture until just combined. Set aside.
Step 5: In a clean bowl, whip the egg whites on high speed until stiff peaks form.
Step 6: Fold about one-third of the whipped egg whites into the chocolate batter to loosen it. Then gently fold in the remaining egg whites until fully combined.
Step 7: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes until the top springs back when touched and a toothpick inserted comes out clean.
Step 8: Remove the cake from the oven and immediately lift it out of the pan using the parchment paper. Place it on the counter.
Step 9: While still warm, start rolling the cake from the shorter end using the parchment paper to help. Set aside to cool completely, unrolling and re-rolling several times over an hour to keep the cake elastic and prevent cracking.
Step 10: To make the filling, whip the cold heavy cream, powdered sugar, vanilla extract, and salt until soft peaks form. Add the mascarpone and whip until stiff peaks form.
Step 11: Carefully unroll the cooled cake, loosening any sticky spots with an offset spatula. Spread the filling evenly over the surface.
Step 12: Roll the cake back up without the parchment paper. Wrap tightly in plastic wrap and refrigerate for at least one hour to firm up.
Step 13: For the ganache, place chopped chocolate in a bowl. Heat 1 cup heavy cream until just boiling, then pour it over the chocolate. Let sit for a few minutes, then whisk until smooth.
Step 14: Allow the ganache to cool to room temperature. Whip it on high speed until it lightens in color and thickens for easy spreading.
Step 15: Using a serrated knife, cut a 3-inch diagonal slice from one end of the log. Attach this smaller piece to the side of the main log with some ganache to resemble a branch.
Step 16: Spread the remaining ganache over the entire cake. Use a fork to create bark-like lines for texture.
Step 17: Decorate with sugared cranberries and rosemary as desired. Refrigerate until ready to serve.

Tips & Variations

Use Dutch process cocoa powder for a deeper chocolate flavor and richer color.
Softening the mascarpone while keeping it chilled helps it blend smoothly into the whipped cream.
Unrolling and re-rolling the cake during cooling helps prevent cracks when final rolling with filling.
Sugared cranberries and rosemary add festive color and a subtle tartness that complements the chocolate.

Storage

Store the Yule Log cake wrapped in plastic wrap in the refrigerator for up to 3 days. Bring to room temperature about 20 minutes before serving for the best texture. Leftovers can be tightly covered and frozen for up to one month; thaw in the refrigerator overnight and allow to come to room temperature before serving.

How to Serve

A chocolate roll cake slice sits on a wooden plate, showing three visible layers: a dark chocolate outer layer with a rough texture, a middle layer of rich dark brown chocolate sponge, and a smooth, white creamy swirl in the center. The slice is surrounded by red cranberries and green rosemary sprigs as decoration, with a silver fork placed beside it. In the background, another chocolate roll cake is on a white wooden stand, decorated similarly with cranberries, green herbs, and pinecones, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake sponge ahead of time?

Yes, you can bake the sponge a day ahead. Wrap it tightly in plastic wrap and store at room temperature. Re-roll it a few times to maintain elasticity before filling.

What if I don’t have mascarpone cheese?

You can substitute with an equal amount of cream cheese or a mix of cream cheese and heavy cream for a similar creamy texture, though the flavor will be slightly tangier.