Christmas Yule Log Cake Recipe

This traditional Yule Log cake is nothing short of a stunning dessert and I promise it will take center stage at your Christmas party. I use cocoa powder as the main ingredient for the sponge cake and the creamy filling, then I cover the whole log with a smooth chocolate ganache. I decorate it with homemade meringue mushrooms, sugared cranberries, and rosemary for an ultimate holiday dessert.

What would the holidays be without a bunch of desserts? That is why I encourage you to make this impressive Bûche de Noël. It requires time and patience, but if you follow my step by step instructions you will nail this cake. You can also check out another elegant holiday treat that my family loves which is my French Silk Pie.

Christmas Yule Log Cake (Bûche de Noël)

The Christmas yule log is a Nordic tradition that dates back to the 15th century. It began with the custom of cutting down a whole tree and placing the cut end into a fire. For the 12 nights leading up to Christmas, the tree would slowly feed the fire as it was pushed farther in. This tradition eventually spread throughout Europe and became popularized in the 19^th century and is still common to see at Christmas in Belgium and France where it is known as the Bûche de Noël. 

The yule log is a beautiful Christmas dessert showpiece, but it does take a bit of time, so get ready to hone your baking and pastry skills. In this post, I divided everything into sections to keep it easy and organized for you.

First, I make the spongy cake using cocoa powder and other baking staples, and while it cools off I prepare the filling using heavy whipping cream, mascarpone cheese, powdered sugar, and cocoa again. For the topping ganache, I have a separate post that I linked to so you can follow how to make it, and the same goes for the garnishes like meringue mushrooms and sugared cranberries.

You can also simply watch my video where I show everything from top to bottom so you can make this decadent Christmas cake that everyone will be drooling over.

Ingredients and Substitutions

To make this Yule Log Cake, I broke the process into simple stages and included recipe links for the garnishes.

For the Cake:

• Flour – I use all-purpose flour, but the other option would be to use cake flour, but you’ll have to increase the amount by about 25%.
• Cocoa Powder – Use a good quality unsweetened cocoa powder.
• Baking Powder – This will help to slightly elevate your cake while baking.
• Sugar – Plain granulated sugar is perfect.
• Eggs – Use large eggs cold or room temperature.
• Salt – I am huge fan of using sea salt.
• Vanilla – I love using organic pure vanilla extract, no imitation.
• Oil – You can use vegetable, canola, or any neutral tasting oil.

For the Filling, Topping, and Garnishes:

• Whipping Cream – You must use cold heavy whipping cream.
• Powdered Sugar – Plain confectioners’ sugar is what I use.
• Baileys – This part is optional, but I like to add baileys or Kahlua to the filling.
• Cocoa Powder – I use a good quality cocoa powder.
• Mascarpone Cheese – This thick creamy Italian cheese is a must for this recipe.
• Ganache – I like having my chocolate ganache at room temperature which makes it much easier to apply.
• Sugared Cranberries – These really bring some much-needed Christmas color to the cake.
• Meringue Mushrooms – One of my favorite things to make and it really elevates the flavor of the cake.
• Sugared Rosemary – This gives the effect of branches on the yule log, and it is very cool.

How to Make Christmas Yule Log Cake 

Sift the ingredients: I sift the flour, cocoa powder, and baking powder together in a large bowl.

Combine the wet ingredients: Next, I add the sugar, vanilla, eggs, and oil, then I vigorously whisk everything together until the mixture is fully combined.

Spread the batter: I transfer the mixture to a parchment lined 13 x 18 cookie sheet tray and use an offset spatula to spread the batter out evenly.

Bake the cake: I bake it at 350 degrees for 15 to 17 minutes, then I invert the cake onto a kitchen towel that has been dusted with cocoa powder. I make sure to remove the parchment paper.

Cool the cake: I roll the cake up in the towel and let it cool completely to room temperature, which takes about 2 to 2 1/2 hours.

Make the filling: In the meantime, I whisk together the whipped cream, sugar, vanilla, and cocoa powder until medium stiff peaks have formed.

Finish the filling: Next, I add the mascarpone cheese and whisk until stiff peaks have formed. I set it in the refrigerator to rest.

Prepare the toppings: Now, I prepare the chocolate ganache along with the optional sugared cranberries, rosemary, and meringue mushrooms. Watch my video on the recipe card for instructions or click on the links.

Fill the cake: Once the cake is completely cooled, I gently unroll it and evenly spread the mascarpone whipped cream all over the surface from edge to edge.

Roll and chill the cake: I roll the cake up tightly and make sure the filling stays inside the edges, then I wrap it in plastic and chill it for about 30 minutes to help restabilize the shape and filling.

Create the branch: I slice the cake toward the top at an angle and attach it to the side of the log using a little ganache or some leftover whipped cream filling.

Cover with ganache: I spread the ganache over the top and sides of the yule log while leaving the cut ends open.

Create the texture: I take a fork and run streaks down the sides and across the top of the cake.

Add the garnishes: I finish the cake with optional sugared cranberries, rosemary, meringue mushrooms, and chopped macadamia nuts.

Serving Suggestions

This Buche de Noel is typically served after a full Christmas dinner. I can easily picture a beautiful holiday table my wife always put together with a juicy turkey, a bowl of homemade cranberry sauce, creamy mashed potatoes, and a classic green bean casserole, all gathered around this Christmas Yule Log Cake as the centerpiece.

I also love the idea of adding a few chocolate peanut butter balls around it, since that is a tradition in our Parisi family, making it the grand finale dessert of the holiday feast.

Make-Ahead and Storage

Make-Ahead: You can make this yule log up to 1 day ahead of time. Be sure to keep gently covered in the refrigerator and then take it out 1 hour before ready to serve.

How to Store: I cover and keep in the refrigerator for up to 3 days. You can also cover and freeze this for up to 3 months. Slice and eat it right from the freezer or thaw it in the refrigerator for 1 day before serving.

More Holiday Dessert Recipes

• Pumpkin Pie
• Pecan Pie
• Layered Rum Pumpkin Cake
• Apple Pie
• Pumpkin Roll Cake