This festive yule log cake is chocolate cake filled with whipped cream, rolled into the shape of a log, and coated with a chocolate ganache – a classic European holiday tradition!
Thanksgiving is over, so I’m in full on Christmas mode now. I’m assuming I have some sort of invisible switch that flips on at midnight after Thanksgiving that apparently indicates that Christmas mode is now activated.
- The tree and other Christmas decorations (however minimal they may be) went up the morning after Thanksgiving.
- I’m playing Christmas music in the house, almost exclusively.
- All baking involves Christmas cookies, peppermint, gingerbread, eggnog, and snowflake sprinkles.
Please tell me I’m not the only one.
So I was trying to decide what my first post-Thanksgiving recipe should be, and since last week I did a cookie recipe I figured now is as good a time as any to put a Christmas cake out there into the internet ether. Do you recall the most classic Christmas cake of aaaaaaaaaaaall?
(yes, that was sung to the tune of “Rudolph the Red-nosed Reindeer”, shut up)
If you’re not familiar, a Bûche de Noël (or “yule log”) is a traditional European dessert that’s served during the holidays, and it’s intentionally created to look like an actual yule log.
Although not the same size as a real yule log, because sweetbabyjesus that would be a really big cake. That would be a yuleOMGCAKE.
… okay, now I kinda wanna make one. Can you imagine showing up to your family’s house with this log-shaped cake that’s the size of their Australian Shepard? Although, that would make a good story for future Christmases.
“Hey, remember that time that Leslie showed up to Christmas Eve with that giant cake that ended up all over the front door? And Snoopy’s face? And your niece?”
… good times.
I like my yule log cake to be simple: a light, spongey chocolate cake, lightly sweet whipped cream filling, and coated in a dark chocolate ganache. No crazy flavors, and just the addition of some espresso powder to the cake to enhance the chocolate flavor.
But in no way does that mean that you won’t see different versions of this on the blog later. I’ve got some ideas rolling around that may make an appearance sooner or later, but I’m guessing timing-wise those will just be cake rolls, and not yule logs. The difference? Cake rolls have no holiday affiliation, and a yule log is a cake roll that’s all dressed up for Christmas.
Just look at it, all fancy.
I like to top mine with a handful of fresh cranberries, a couple springs of rosemary, and a dusting of powdered sugar.
I know a lot of people like to slice off one end at an angle, and then attach it to one side so it really looks like a log, but I like to keep it simple. Easier to make, easier to plate, easier to serve. Easy.
I do, however, require a thick layer of ganache on the outside. I like to make enough that while I’m icing the cake, I’m thinking to myself, “Yikes, this is too much. OH GOD this is too much.” and then by the time I’m finished I remember that it’s exactly the right amount.
It’s kinda like when you’re making spaghetti and you keep adding more pasta to the pot, and then at the end you go, “OH GOD this is too much”, except this is the opposite of that. Why is spaghetti such a surprisingly difficult thing to measure the right amount of, even though you’re using the hole in the middle of the spaghetti spoon and it looks like it’s not enough so you add more than then remember that you’re an idiot and you should have trusted the spoon. WHY.
Spaghetti rant over.
Don’t make spaghetti, make this, and impress your family and friends with the presentation. I put very little effort into my design on the outside: I just drag a fork lengthwise across the top and down the sides. You can do that, or use a toothpick or skewer to draw wavy lines lengthwise across the top, and in spirals on the ends. Or you can just use a small spatula to give it some wavy texture (I never seem to get this right, but it looks beautiful when it’s done right).
Make it, slice it, serve it, and enjoy it. And then forget about the calories because it’s the holidays and spending precious time with loved ones is what matters… right? [shrug]
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!
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Yule Log Cake (Bûche de Noël)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10-12 servings 1x
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Description
Chocolate cake is filled with whipped cream, rolled into the shape of a log, and coated with a chocolate ganache – a classic European holiday tradition!
Ingredients
Chocolate cake:
- 4 eggs, separated and room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
Chocolate ganache frosting:
- 8 ounces bittersweet or dark chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3/4 cup heavy cream
Whipped cream filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar (more or less, to taste)
- 1 teaspoon pure vanilla extract or vanilla bean paste (aff link)
Instructions
Chocolate cake:
- Preheat oven to 350°F and line a 10×15 baking sheet with parchment paper. Set aside.
- In the large bowl of a stand mixer, whip egg whites until soft peaks form. Set aside.
- In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow color. Add vanilla and whisk to combine. Set aside.
- In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
- Add the dry mixture to the bowl of egg yolk mixture and stir to combine – it will be very thick!
- Add half of the egg whites to the mixture and stir vigorously to combine completely.
- Gently fold in the other half of the egg whites. Take your time and, again, be gentle – you don’t want to eliminate all the air you whipped into them.
- Pour batter onto the prepared pan, gently using a spatula to evenly distribute the batter.
- Bake for 10-12 minutes, or until the cake is spongey and bounces back when touched.
- While it’s baking, lay out a flour sack or kitchen towel on the counter and sprinkle it with a layer of powdered sugar.
Tip: I like to use my flour sifter (aff link) so that it’s a relatively even layer and I don’t miss any spots! - Let the cake cool for a minute on the baking sheet, then carefully turn it out onto the towel and remove the parchment paper from the bottom.
- Starting from one of the short ends, roll the cake up (rolling the towel with it as you go). Lay the wrapped cake seam side down and let cool completely.
Chocolate ganache frosting:
- While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.
- In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture. Let sit for 5 minutes, then stir until completely combined and smooth. Set aside to cool (or place in the fridge until you’re ready to use it – you’ll just need to give it a stir once you take it out before you can frost the cake).
Whipped cream filling:
- In the large bowl of a stand mixer, whip heavy cream until soft peaks form.
- Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.
Assemble the cake roll:
- Once the cake is completely cooled, carefully unroll it. Using a spatula, add an even layer of the whipped cream filling to the top of the cake, leaving about 1/2″ of space on the edges.
- Gently re-roll the cake and then move it, seam side down, to a serving platter.
- Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides.
- Time to make it look like a log! Here are a few suggestions:
– Use a fork to drag lines down the ends and across the top, lengthwise.
– Use a toothpick or skewer to draw lines lengthwise across the top, and in spirals on the ends.
– Use a small spatula to give it some wavy texture. - Let set, then garnish! My personal favorite is to top it with fresh cranberries and rosemary sprigs, then a coating of powdered sugar. Slice, serve and enjoy!
Equipment
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- Category: Dessert
- Method: Bake
Keywords: yule log cake, chocolate yule log, christmas cake
The sponge cake part worked out great as far as not cracking goes. Unfortunately my ganache split, but that was my fault, not the recipe’s (keeping a 6 month old entertained while making this was challenging). The overall flavor was good, but not great. I’ve seen some recipes with a cream cheese based inner filling, which might be better. The whipped cream center made it seem a bit basic. Going to try to jazz it up a little on my second attempt. I’d give it 4 stars. It works, but not a “wow” flavor.
★★★★
I appreciate your feedback! This is the “classic” recipe where the filling is quite simple, but it’s easy enough to swap out for a cream cheese filling if that’s more your preference. Check out my gingerbread cake roll (https://stressbaking.com/gingerbread-eggnog-cake-roll/), that one has a cream cheese filling that you might enjoy. Thanks again for stopping by, and happy holidays!
Wow this log cake is just beautiful. I love the decoration and pictures are mouth-watering. Wish for a slice right now.
★★★★★
A wonderful dessert and a real show stopper. I made one years and years ago. That was before we were taking photos of our creations. Wish I would have. Your yule log is beautiful — you did an excellent job of decorating and it looks like it would be as light as a cloud. Yummy!!
★★★★★
Omg! I saw this on the great British bake off on their holiday edition and fell in love! This looks superb and so beautifully decorated ?
Wow! Another reminder that Christmas is just round the corner! The pictures are amazing and I want to just reach out and grab a piece. I’m sure it tastes as good as it looks. Your recipe practically guarantees that.
★★★★★
I’ve always wanted to make a Yule Cake – pinning this for later so I can give it a try!
I’ve never had, much less, made a yule log but this one looks amazing! I’m going to have to make one of these this Christmas season!
★★★★★
This is a perfect holiday dessert. I am pinning this so I can make them for hostess gifts for all of the holiday events we go too!
★★★★★
Log cakes are so beautiful! What a creative way to celebrate and to get into a festive mood!
★★★★★
This looks delish! It screams Christmas time—I love it! It looks like it is such a moist cake as well! I’m eager to give it a try!
Every Christmas table needs this yule log cake on it! It’s just breathtaking! I love that it is has whipped cream and chocolate ganache on it…that sounds so yummy with chocolate cake. NOM
This roll cake is gorgeous!! How do you get it to roll without cracking and breaking in half??
As long as the ratios of wet and dry ingredients are right (which thankfully, they are for this recipe!) you are able to gently roll it while it’s warm out of the oven in a towel and let it cool that way to sort of “train” the cake to being in that shape. No breaking or cracking!
I am planning to make Yule log for Christmas dessert this year. Can I make it the night before? Will it be ok with the whipped cream?
Absolutely! I’ve had the last one that I made sitting in the coldest part of my house (just because my fridge is full!) for a week now and it’s still delicious 🙂
Such a great holiday dessert. Homemade is so much better than bought. Perfect for taking along to a house party too. This would make a great hostess/host food gift too.
★★★★★
I love yule log cakes season! This one looks amazing and perfect for Christmas!
★★★★★
I am in the exact same zone 🙂 and planning to try a log cake this week ! Best time of the year.