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Yule Log Cake Recipe (Bûche de Noël)

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5 from 101 votes

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! This post walks you through how to make a yule log cake, and ideas for decorating a yule log cake for a beautiful holiday dessert centerpiece! Serve with a White Hot Chocolate or Cranberry Mimosa for an extra festive celebration.

Chocolate yule log cake filled with whipped cream and decorated with sugared cranberries and rosemary twigs

Averie said: “This was my first time making a log cake and it was definitely much easier than I anticipated! The instructions were clear, easy to follow, and it turned out beautifully. Will definitely be adding this to my holiday baking list every year! ⭐⭐⭐⭐⭐

After Thanksgiving is over, I head into full Christmas mode. 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. 

And that means it's the perfect time for my favorite Christmas cake. Do you recall the most classic Christmas cake of aaaaaaaaaaaall? (yes, that was sung to the tune of “Rudolph the Red-nosed Reindeer”, shush)

A Bûche de Noël!

What's a Bûche de Noël?

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. It's typically chocolate cake with a whipped cream filling.

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 an 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.

A slice of chocolate yule log cake filled with whipped cream and decorated with sugared cranberries and rosemary twigs

Bûche de noël pronunciation

I absolutely love that I've had people message me asking how you pronounce “Bûche de noël”.

I'm sure you can find a site online that will play an audio clip of how to pronounce it, but phonetically it is: boosh day no-el.

What's the difference between a yule log cake and a cake roll?

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.

Swiss roll vs. yule log

Same deal! They're essentially the same thing, except the yule log is decorated in more than just a smooth chocolate ganache.

Ingredients for yule log cake

Ingredients for yule log cake on a marble counter

Chocolate cake

These ingredients will create a light chocolate sponge cake in a thin layer that is easy to roll into shape:

  • Eggs
  • Granulated sugar
  • Vanilla extract
  • Cake flour
  • Unsweetened cocoa powder
  • Baking powder
  • Espresso powder – This is optional if you don't have it, but all this does is bring out the chocolate flavor of the cake. You won't taste the espresso at all!
  • Salt

Chocolate ganache frosting

  • Bittersweet or dark chocolate – You can use baking bars and chop them up, or chocolate chips. I prefer to use darker chocolates because if you use anything sweeter, it's going to make the whole cake overwhelmingly sweet since there's so much chocolate.
  • Unsalted butter – This will give the ganache a smooth and pretty sheen!
  • Vanilla extract – This rounds out the flavors
  • Salt – To cut the sweetness a bit
  • Heavy cream – The cream is heated in a saucepan and then poured over the rest of the ingredients in a bowl and left to melt it all. Makes it much easier to mix it all together without much work needed on your part!

Whipped cream filling

A very simple whipped cream filling that you can make as sweet as you'd like by adding additional powdered sugar:

  • Heavy cream
  • Powdered sugar
  • Vanilla extract

How to make yule log cake

I'm going to break this down step-by-step with process photos for each section of the cake-making process: the chocolate cake layer, the whipped cream filling, the chocolate ganache, and the assembly and decoration.

Making the chocolate cake layer

Black electric hand mixer whipping egg whites in a clear mixing bowl

Step 1: In the bowl of a stand mixer or a large bowl with an electric hand mixer, whip egg whites until soft peaks form. Set aside.

Black electric hand mixer whipping egg whites in a clear mixing bowl

Perfect! Set that bowl aside.

Whisking white granulated sugar and egg yolks together in a clear mixing bowl

Step 2: 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.

Whisking together dry ingredients in a clear mixing bowl

Step 3: In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.

Thick chocolate cake batter dripping off a red mixing spoon into a clear mixing bowl

Step 4: Add the medium bowl of dry mixture to the large bowl of egg yolk mixture and stir to combine – it will be very thick!

Folding whipped egg whites into chocolate batter in a clear mixing bowl

Step 5: Add half of the egg whites to the batter mixture and stir vigorously to combine completely. Then 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.

Spreading chocolate cake batter onto parchment paper on a baking sheet

Step 6: 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.

Be careful not to overbake or else it will be dry and it will crack when you try to roll it.

Using a fine mesh sieve to dust a white kitchen towel with powdered sugar

Step 7: While it's baking, lay out a flour sack or clean kitchen towel on the counter and sprinkle it with a layer of powdered sugar.

Tip: I like to use my flour sifter so that it's a relatively even layer and I don't miss any spots!

Peeling parchment paper off the back of a thin layer of baked cake on a powdered sugar coated kitchen towel

Step 8: 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.

Rolling a thin layer of chocolate cake in a white kitchen towel on a marble surface

Step 9: 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.

Making the chocolate ganache and whipped cream filling

Hot cream being poured into a mixing bowl full of chocolate chips and butter

Step 1: While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.

And 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.

Mixing chocolate ganache in a clear mixing bowl

Step 2: Let sit for 5 minutes, then stir until completely combined and smooth.

Mixing chocolate ganache in a clear mixing bowl

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 in a clear mixing bowl

Step 3: In the large bowl of a stand mixer or in a large bowl with an electric hand mixer, whip heavy cream until soft peaks form. Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.

Assembling the Christmas roll cake

A cooled, thin layer of chocolate cake unrolled on a white kitchen towel

Step 1: Once the cake is completely cooled, carefully unroll it. You'll notice crinkles and wrinkles, and that's completely okay and expected. You're about to cover them all up, and no one will see that part anyway!

Spreading whipped cream on a thin layer of chocolate cake

Step 2: 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.

A thin layer of chocolate cake rolled up tightly with whipped cream inside

Step 3: Gently re-roll the cake and then move it, seam side down, to a serving platter.

A chocolate cake roll sliced at an angle and positioned to look like a log and branch

Step 4: At this point, you are welcome to just leave the cake roll whole and move on to decorating! But if you'd like to make it a little fancier, you can use a large serrated knife to slice off one end of the cake at an angle, and then place it on one side of the main “log”.

Using a fork to carve lines into the sides of a yule log cake

Step 5: Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides. Now it's 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.

Yule log cake from above decorated with sugared cranberries and rosemary twigs

Step 6: Let that set, then garnish! My personal favorite is to top it with fresh cranberries and rosemary sprigs, then a little coating of powdered sugar just before serving to make it look like fresh snowfall.

  • I like my yule log cake to be simple: a light, chocolate sponge cake, lightly sweet whipped cream filling, and coated in a dark chocolate ganache.

    No crazy flavors or ingredients, and just the addition of some espresso powder to the cake to enhance the chocolate flavor.
  • For garnish, I like to top mine with a handful of fresh cranberries, a couple of springs of rosemary, and a dusting of powdered sugar.
  • And for the ganache, I 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.
  • It doesn't need to be ornately decorated! 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).

My top 2 tips for making yule log cake

#1: Don't overbake it!

I repeat: do not overbake the chocolate cake.

Because we're making this in the form of a very thin sheet, if it's overbaked it will be too dry and it will crack when you try to roll it. It will also just taste less awesome because it won't have enough moisture.

#2: Roll it as soon as you can

Similarly to the above, you want to avoid it getting too dry before you roll it because it will be too difficult to roll, won't hold it's shape, and could crack.

So only let the cake cool on the pan for a minute before you turn it out onto a kitchen towel and roll it into shape.

Chocolate yule log cake filled with whipped cream and decorated with sugared cranberries and rosemary twigs

How to cut yule log cake

I highly recommend using a large, sharp serrated knife to cut each slice of your yule log. It's less likely to squish the cake, or drag crumbs as you slice as opposed to something like a chef's knife.

How to store yule log cake

Loosely cover the cake with plastic wrap and store in the fridge for up to 3 days. I like to stick toothpicks into a few places on the cake so that the plastic wrap isn't clinging directly to the cake itself.

Freezing a yule log

It's better to store the yule log cake before it's been frosted and decorated, but if you need to store it in the freezer after you've already covered it in the chocolate icing… it can be done.

  • Make sure you have enough space in your freezer to let the uncovered cake (on a baking sheet) set for at least an hour.
  • At this point, the frosting should be hardened and you can wrap it in plastic wrap and store it inside an airtight container or large bag for up to 3 months.

But I highly recommend not fully decorating it until after you've thawed it and you're getting ready to slice and serve.

Thawing a yule log

Keeping it covered, transfer the cake from the freezer to the fridge and let it thaw slowly for at least a day. Then you can place it on a counter (still covered) and let it come to room temperature.

If you uncover it before it's come to room temperature, the frosting will form condensation. While it will still taste good, it wouldn't be as pretty!

Behind the scenes

This is the face of a cat who saw me pour heavy cream into a bowl, and not into his face. Needless to say, he is mad and disappointed in me:

A brown, black and white cat sitting on top of a trash can staring at the camera

FAQs

How to decorate a yule log cake

Check out the photos above and the video for the most detailed answer, but the short answer is that you can do a few things to decorate the chocolate ganache, such as using a fork to drag lines down the ends and across the top, lengthwise. And then after its set, you can top it with fresh cranberries and rosemary sprigs, then a coating of powdered sugar to make it look like freshly fallen snow.

How to roll a yule log

Check out the photos above and the video for the most detailed answer, but the short answer is that once you've got the cake on your powdered sugar-dusted towel, you'll peel the parchment paper from the bottom. Then starting from one of the short ends, you'll use gentle but firm pressure to roll the cake up (rolling the towel with it as you go). Then lay the wrapped cake seam side down and let it cool completely.

How to cut yule log cake

I highly recommend using a large, sharp serrated knife to cut each slice of your yule log. It's less likely to squish the cake, or drag crumbs as you slice as opposed to something like a chef's knife.

How to store yule log cake

Loosely cover the cake with plastic wrap and store in the fridge for up to 3 days. I like to stick toothpicks into a few places on the cake so that the plastic wrap isn't clinging directly to the cake itself.

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!

Yule Log Cake (Bûche de Noël)

4.84 from 101 votes
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! This post walks you through how to make a yule log cake, and ideas for decorating a yule log cake for a beautiful holiday dessert centerpiece.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 10 to 12 servings

Ingredients
 

Chocolate cake

Chocolate ganache frosting

Whipped cream filling

Instructions

Chocolate cake

  • Preheat oven to 350°F and line a 10"x15" baking sheet with parchment paper. Set aside.
  • In the large bowl of a stand mixer or in a large bowl using an electric hand mixer, whip egg whites until soft peaks form. Set aside.
    4 large (4) eggs
  • In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow color. Add vanilla and whisk again to combine. Set aside.
    4 large (4) eggs
    1/2 cup (100 g) granulated sugar
    1 teaspoon pure vanilla extract
  • In a medium bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
    1/2 cup (62 ½ g) cake flour
    1/4 cup (21 ½ g) unsweetened cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon (½ teaspoon) espresso powder
    1/4 teaspoon (¼ teaspoon) salt
  • Add the medium bowl of dry mixture to the large 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. Be careful not to overbake!
  • While the cake is baking, lay out a flour sack or clean kitchen towel on the counter and sprinkle it with a layer of powdered sugar.
    Tip: I like to use my flour sifter 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.
    8 ounces (226 ⅘ g) bittersweet or dark chocolate
    1 tablespoon unsalted butter
    1 teaspoon pure vanilla extract
    Pinch 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).
    3/4 cup (178 ½ g) heavy cream

Whipped cream filling

  • In the large bowl of a stand mixer or in a large bowl using an electric hand mixer, whip heavy cream until soft peaks form.
    1 cup (238 g) heavy cream
  • Add powdered sugar (to taste) and vanilla and whip until stiff peaks form. Set aside.
    1/4 cup (30 g) confectioners’ sugar (powdered sugar)
    1 teaspoon pure vanilla extract

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.
  • At this point, you are welcome to just leave the cake roll whole and move on to decorating! But if you'd like to make it a little fancier, you can use a large serrated knife to slice off one end of the cake at an angle, and then place it on one side of the main "log".
  • 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!

Video

Notes

Storage: Loosely cover the cake with plastic wrap and store in the fridge for up to 3 days. I like to stick toothpicks into a few places on the cake so that the plastic wrap isn't clinging directly to the cake itself.
Freezing: It's better to store the yule log cake because it's been frosted and decorated, but if you need to store it in the freezer after you've already covered it in the chocolate icing… it can be done. Make sure you have enough space in your freezer to let the uncovered cake (on a baking sheet) set for at least an hour. At this point, the frosting should be hardened and you can wrap it in plastic wrap and store inside an airtight container or large bag for up to 3 months. I recommend not fully decorating it until after you've thawed it and you're getting ready to slice and serve.
Thawing: Keeping it covered, transfer the cake from the freezer to the fridge and let it thaw slowly for at least a day. Then you can place it on a counter (still covered) and let it come to room temperature. If you uncover it before it's come to room temperature, the frosting will form condensation. While it will still taste good, it wouldn't be pretty!

Nutrition Facts

Serving: 1slice | Calories: 396kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 147mg | Potassium: 261mg | Fiber: 3g | Sugar: 19g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

Photos from 2018

If you want to see the photos from when I originally published this recipe in 2018, take a trip down memory lane with these photos!

Yule Log Cake on a white platter with a slice on its side
Yule log cake in front of a Christmas tree with a slice taken out to reveal the middle
A close up of the inside of a sliced yule log cake
Yule Log Cake on a white platter with a slice on its side
A slice of yule log cake in the foreground with the rest in the background in front of a Christmas tree
Yule Log Cake being dusted with powdered sugar

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Recipe Rating




102 Comments

  1. I REALLY love how you have the measurements listed with each step. it makes everything go so much smoother

  2. 5 stars
    this is a tried and true recipe for me! I can’t believe it’s taken me so long to rate it as I’ve been using this recipe for a few years now. by far, my favorite part of this recipe is the ganache. it works so well with the cake and using dark/bittersweet chocolate ensures you’re not getting a sickly sweet cake (especially when you dust the top with powdered sugar). not to mention, I’ve found the ganache makes the cake look like an actual log, whereas recipes that use buttercream look very fake. I’ve let so many friends try this recipe over the last few years and everyone has loved it!

  3. Sounds perfect for Christmas Party or Family Gathering just be sure there’s enough to go around

  4. Hello, I just found this site as will attempt your enticing version for this Christmas. My question is your pictures from 2018 vs this updated post appears to be a different cake. 2018 is thicker cake with “less rolled layers” and this version is a thinner cake with more rolled layers. Is it the same recipe and same pan with different results or did you make a change for this 2022 post thank you.

  5. Does anyone know if I can use a Nordicware Half Size Sheet pan for this recipe? I’m worried that pan may be too big, but unsure. Looking forward to trying this recipe for Christmas Eve! Thanks!

    1. You’d want to use a quarter sheet pan for this one – but if you don’t have access to one, you can do a trick I’ve done between where I fold up the edges of parchment paper in the smaller size and place that on the larger sheet pan, and pour the batter inside of that :)

  6. 2 stars
    Do I use a 12X 7 or 10×5 pan? The Amazon link took me to a 12×7, but the recipe called for a 10×5.
    Thank you

    1. Looks like Amazon updated their listing and removed the original option for the 10×15″ baking sheet – I’ll get that updated, thanks for letting me know!

      I own both of these and would recommend either one:
      https://amzn.to/3tfXhdB
      https://amzn.to/4ak72bf

      As a side note, please don’t rate recipes 2 stars when you haven’t even tried the recipe yet :( Poor ratings hurt creators’ Google rankings, which makes it harder for people to find our recipes, and therefore hard for us to make money on those pageviews.

      I hope you enjoy the recipe!

  7. I have always wanted to try out a yule log cake. Pinning it
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    I linked up this week with = Easy 6 Ingredient Intensely Chocolatey Puddle Cakes and Easy and Fun French Macarons
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  8. 5 stars
    This is an awesome recipe, even for a novice baker!! Instructions are very clear and the measurements are easy to get right. Love this recipe and the cake! The decoration tips were great too — creates a WOW effect with minimal effort!

  9. 5 stars
    Back to shop for the ingredients to make this again this year. Love this recipe and how easy it is to make something that looks and tastes so impressive! My family loves it.

  10. 3 stars
    Tried this recipe as my first homemade Yule log and it was super bitter, the first bite is good then it turns bitter while chewing. If that’s normal then I made it right but I think this will go on my not going to make again list.
    It was fun to make however so that was good.

    1. It’s definitely not supposed to be bitter, I’m sorry that was the result! Are you perhaps super sensitive to espresso or bittersweet chocolate (if that’s what you used)? In trying to see what else may have caused that result, the only things I can think of are that the cocoa powder may have been expired or otherwise stale (sometimes if it’s exposed to warmer and more humid temperatures, it can affect the flavor), or that some of the ingredients were potentially accidentally mismeasured (i.e. too much baking soda or cocoa powder could cause a bitter or metallic flavor) or left out. If you think the latter may have been the case, take a look at this post I have about properly measuring ingredients – it might be helpful: https://stressbaking.com/how-to-measure-ingredients-for-baking/

      Again, I’m sorry that was your experience and that I’m not sure of the cause – that’s definitely not the result I was aiming for you to have with your yule log.

  11. 5 stars
    Outstanding flavor! My friend brought it for dessert, it was the best I have had. We usually buy professionally baked Yule logs but not anymore!

  12. Great. Easy to follow recipe that my tween daughters were able to follow and make. My whole family loved it. Served 10 people nicely. We made one addition that was a big success. We smashed 12 ounces of fresh raspberries into the whipped cream and decorated the outside with fresh raspberries. Everyone very impressed!

  13. This was my first time making a log cake and it was definitely much easier than I anticipated! The instructions were clear, easy to follow, and it turned out beautifully. Will definitely be adding this to my holiday baking list every year!

  14. This was easy to make for a first timer and wasn’t a piece left! Great instructions so hard to fail if you follow them. I did not use coffee and spread a little strawberry jam down first then the filling

  15. We want to make this recipe but do not like anything coffee flavor. Do you taste the espresso powder at all? Can we just leave this out?

    1. You don’t taste any coffee or espresso flavor at all – it just enhances the chocolate’s flavor. You could also leave it out, but I don’t recommend it for the best overall flavor in the end product.

    2. @Jennifer, We made it for New Year’s Eve as directed except that we added a 12 ounces of smashed raspberries into the whip cream. We then decorated the outside with a few fresh raspberries as well. It was amazing and a huge hit amongst our family. Easy recipe to follow and came out perfectly. Served 10 people

  16. Great instructions easy to assemble everything. I just need to get better at the spreading the whip cream and the decorating needs a little work. I used mocha latte instead of espresso everything taste great. I will be making this one again.

  17. This was the most delicious and impressive cake that I think I’ve ever made. The directions were clear and easy to follow, and the combination of the light whipped cream icing and the thick ganache was genius. We LOVED this cake, thank you so much!

  18. I made this for Christmas Day dessert and it came out so well. I accidentally forgot to add the vanilla to the cake batter but it didn’t end up mattering. The cake rolled up beautifully and didn’t crack. I added a few teaspoons of instant vanilla pudding mix to the filling to make it a little more stable. It was the perfect amount of filling. Thanks for the wonderful recipe!

  19. 5 stars
    My first Yule log, and definitely won’t be my last! I couldn’t believe it came out just like the picture. The directions were very clear. This was the perfect desert for my son’s Christmas Eve birthday.

  20. Hello Leslie,
    this looks like a great recipe, which I am going to try making on Tuesday! If I make it 2 days before Christmas can I keep it in the fridge and icing it as well? Put it in an air tight container?
    Thank you, Arly

    1. I find that it’s best the day after it’s been made (just enough time for all the flavors to settle in), but up to 2 days before serving and stored in an airtight container should be okay. Happy holidays!

  21. This turned out great! It was my first roll cake and the instructions were easy to follow. The flavors are fantastic and it is the perfect size for the richness factor. Thank you so much!

    1. Yep, that’s correct. You don’t want a lot of flour because it needs to be thin for when you roll it. If you add too much flour it will puff up and just crack/break when you try to roll.

  22. I made this today and it turned out alright. The ganache was really good! Using it all was a little too much though. The only issue I had was that the cake is pretty dry. I’m not sure what I did wrong. I don’t think I overbaked it. I checked it several times and only took it out once it sprang back like the directions said. I was very gentle with the egg whites and didn’t lose any air. Is there an ingredient missing? Should there have been any fat, like oil or butter or maybe buttermilk, in the recipe? The only thing I did differently was that I used very finely ground coffee instead of espresso powder… could that have made it dry? Next time I’ll probably try a different cake recipe so that it’s not so dry. Still, we all enjoyed the buche de noel and it turned out looking very cute!

    1. Oh no… you don’t want to use ground coffee as a substitute for espresso powder :( You can use instant coffee in a pinch because it will dissolve, but the ground coffee won’t interact the same and won’t dissolve, resulting in that dryness (and likely graininess) that you mentioned.

  23. Hello Leslie. This recipe looks wonderful. I have a 12 x16.5 pan and wondering if I doubled the recipe would this work out?

  24. I have made Noel logs and love them. I will try your sponge cake recipe for this years. I was wondering if any of this can be made ahead and frozen. Thanks!

  25. 5 stars
    Loved it! Especially the ganache! I’ve made pumpkin rolls before, but this was my first Yule log. A definite new holiday tradition

  26. Made today for party tomorrow. Had a 15×17 inch pan so made 1 1/2 x cake recipe. Came out perfect! Looks as pretty as yours, can’t wait to serve it. Never made a cake roll but the directions made it simple. Will be making again for New Years Day gathering! Thank you!

  27. Hi,
    I’m going to try this log cake for the first time tomorrow! Super excited. Just wanted to know one thing – I have a 12×14 inches baking sheet. So do I need to make any changes in the quantities for everything or these would work just fine? If yes, then by how much % would you recommend increasing the qty by?

    1. Hi Jennifer, I hope you like it! Hopefully 12×14 will be okay – my recommendation would be to keep an eye on it as it bakes and be prepared to pull it out of the oven a bit sooner than indicated – you want the baked cake to be thin enough it can roll and wrap, but not so thin that it will fall apart when to try to roll it.

      I apologize that I don’t have images of the batter when it’s poured out to make the explanation a bit easier, I’d like to add some in the near future.

      1. I plan on making this for upcoming Christmas party how many days in advance can I make it?

      2. I find that it’s best the day after it’s been made (just enough time for all the flavors to settle in), but up to 2 days before serving and stored in an airtight container should be okay.

    2. Hi,‘I’m excited to try this for the first time to and my husband loves chocolate anything and it’s his birthday this weekend, so here goes nothing also Leslie I love your recipes and your comments in between, I sometimes literally laugh at loud happy holidays

  28. 5 stars
    This was the first time I ever attempted to make a Yule Log. I made it for Christmas Eve to bring to my cousin’s house. It came out perfectly, I was so amazed that the cake didn’t crack. It was so much easier than I thought it would be.

    1. Thank you so much for coming back to share your experience and leave a rating – I’m so glad it worked out well and was easier than expected! Happy New Year :)

      1. Nope :) Cake rolls have a much different ratio of wet to dry ingredients, as you want a different, thinner, more flexible texture that can be rolled and maintain its shape without breaking.

  29. 5 stars
    I made this cake for the first time on Christmas Eve for a dinner party with 6 people (one woman was from France). I followed the thorough directions and it turned out perfect. It looked fabulous, tasted wonderful and won praise all around. Our French friend explained that it wasn’t easy to make (and I agree) and that sometimes they flatten or are dry, or the roll breaks. None of those disasters with this one! Success!

    1. I’m sorry that you feel that way. Ad revenue is how I am able to support the costs of running this site (ingredients, equipment, hosting fees, etc.), and it’s how I’m able to provide these recipes for free, too! Please do feel free to use the “jump to recipe” button at the top of my post so you don’t have to scroll down, and don’t hesitate to reach out if you ever find an ad obstructing your ability to view the recipe card as that should never be the case and I’d want to get that fixed as soon as possible. I hope that helps, and hope your day gets better – happy holidays!

  30. 5 stars
    I always wanted to try a Yule log at Christmastime. We attempted this recipe today. The directions were very clear and easy to follow, and the cake turned out light and airy and delicious! My husband wasn’t a fan, but he doesn’t like chocolate cake in general (seriously!). My kids and I thought it was very good, and now are excited to try other cake rolls to see which we like the best!

  31. 3 stars
    My cake turned out very thin. I had no trouble rolling it up & it tasted good. I followed the recipe carefully so I don’t think I did anything wrong but it was only about 1/4 inch thick. We were able to eat it but I wouldn’t make it again

    1. I’m not sure, but maybe your batter was spread out over a larger area than I usually do (10×15 sized pan)? I’m sorry it didn’t turn out as expected for you, but happy holidays!

  32. 2 stars
    Disappointing to spend so much time on this and have it taste so bland. The cake part was boring, tasteless, and chewy. The filling is good but I do not think the airy cream will hold over night. I wish I would not have strayed away from my original recipe.

    1. I’m really disappointed to hear that as it’s a holiday favorite for myself and so many and I’ve always really loved the flavor. As for the chewiness, that usually indicates it was baked a tad too long. Regardless, I’m sorry it didn’t turn out as expected for you, but happy holidays!

  33. Ive had a really hard job making the Ganache its very lumpy and is not melted in five minutes – made two batches now I would love some feed back !! Irritated and definitely not a 10minutes prep just saying !!

    1. I actually note that the baking time is 10 minutes, but the prep is 20 minutes. If your ganache was lumpy, it sounds like maybe your chocolate was old, and/or it was heated too long (as it will then start to seize up and get drier and clumpy). Sorry that making this recipe made you irritated, as that’s obviously not the goal – especially during the holidays. I’m sorry it didn’t turn out as expected for you, but happy holidays!

  34. 4 stars
    Hi, I made the cake as per the instructions, unless everyone gets a tiny sliver of cake, the recipe as stated makes a tiny tiny cake. I called it a large Yodel. So the I made the cake again, this time doubling the recipe and then it came out perfect, enough to feed 10/12 people with some left over. The Yodel (my first try) became some twigs, which looked fine. The ganache came out delicious and the filling too. The sponge looked like it could have been a little dry but not sure since I didn’t try it yet. Overall not too difficult to make, it was rather fun!

    1. I’ve never heard of this problem on this cake before and don’t know how that would happen, so I’m sorry to hear it. But glad it all worked out regardless, and thank you for leaving a comment and rating. Happy Holidays!

  35. How long can the assembled cake be kept in the refrigerator? I would like to make it several days before Christmas. Thanks!

    1. 5 stars
      I’m really surprised by some of these reviews because this was great. We got eighht slices out of ours and it was moist and just chocolately enough without being sickeningly sweet like some cakes. Everyone loved it at Christmas eve. Thanks

  36. 4 stars
    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.

  37. 5 stars
    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!!

  38. 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 ?

  39. 5 stars
    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.

  40. 5 stars
    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!

  41. 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!

    1. 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!

  42. 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?

    1. 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 :)

  43. 5 stars
    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.