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    Home » Recipes » Cakes & Cupcakes

    Yule Log Cake (Bûche de Noël)

    Published: Nov 25, 2018 · Last modified: Apr 6, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.7 from 43 votes
    Yule Log Cake on a white platter with a slice on its side

    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! Serve with a White Hot Chocolate or Cranberry Mimosa for an extra festive celebration.

    Yule Log Cake on a white platter with a slice on its side

    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. 

    Please tell me I’m not the only one.

    Yule Log Cake on a white platter in front of a Christmas tree

    I figured now is as good a time as any to put a Christmas log 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)

    A Bûche de Noël!

    Yule Log Cake being dusted with powdered sugar

    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 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.

    Yule log cake in front of a Christmas tree with a slice taken out to reveal the middle

    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.

    How to make yule log cake

    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 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 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. 

    A close up of the inside of a sliced yule log cake

    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.

    Of which – 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.

    Okay, spaghetti rant over. And 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).

    Yule Log Cake on a white platter with a slice on its side

    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.

    How to cut yule log cake

    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.

    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]

    A slice of yule log cake in the foreground with the rest in the background in front of a Christmas tree

    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 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.

    Yule log cake decorated with cranberries, powdered sugar, and rosemary sprigs

    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 pretty!

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Yule Log Cake on a white platter with a slice on its side

    Yule Log Cake (Bûche de Noël)

    4.68 from 43 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!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 10 to 12 servings

    Equipment

    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • KitchenAid Stand Mixer
    • Mixing bowls
    • Whisk
    • Spatula
    • Flour sifter
    • Small saucepan
    • Offset icing spatula

    Ingredients
      

    Chocolate cake:

    • 4 eggs, separated and room temperature
    • ½ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • ½ cup cake flour
    • ¼ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon espresso powder
    • ¼ 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
    • ¾ cup heavy cream

    Whipped cream filling:

    • 1 cup heavy cream
    • ¼ cup powdered sugar, more or less, to taste
    • 1 teaspoon pure vanilla extract or vanilla bean paste

    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 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 ½″ 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!

    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

    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
    Course Dessert
    Cuisine European
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Reader Interactions

    Comments

    1. Julie

      November 08, 2021 at 4:25 pm

      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.

      Reply
      • Leslie Kiszka

        November 08, 2021 at 4:31 pm

        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.

        Reply
    2. Pam Griffitts

      January 01, 2021 at 10:14 pm

      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!

      Reply
      • Leslie Kiszka

        January 02, 2021 at 2:26 pm

        That’s amazing to hear!

        Reply
    3. Jennifer

      January 01, 2021 at 1:05 pm

      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!

      Reply
    4. Averie

      December 31, 2020 at 6:10 pm

      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!

      Reply
    5. Keerthi

      December 30, 2020 at 4:09 pm

      Easy to follow and prepare. Got it right the first time :) Thanks for the recipe!

      Reply
      • Leslie Kiszka

        December 31, 2020 at 9:20 am

        That’s so great to hear!

        Reply
    6. Kris

      December 30, 2020 at 2:42 pm

      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

      Reply
      • Leslie Kiszka

        December 30, 2020 at 2:56 pm

        So glad you liked it!

        Reply
    7. Jennifer

      December 30, 2020 at 1:59 pm

      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?

      Reply
      • Leslie Kiszka

        December 30, 2020 at 2:57 pm

        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.

        Reply
      • Jennifer

        December 31, 2020 at 2:40 pm

        @Leslie Kiszka, Great! We will try it as written and will let you know how it turns out.

        Reply
      • Jennifer

        January 01, 2021 at 1:03 pm

        @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

        Reply
    8. Creighton

      December 27, 2020 at 5:15 pm

      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.

      Reply
      • Leslie Kiszka

        December 28, 2020 at 10:32 am

        I’m so glad you liked it!

        Reply
    9. Jackie Mahoney

      December 26, 2020 at 7:29 pm

      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!

      Reply
      • Leslie Kiszka

        December 27, 2020 at 3:08 pm

        I’m so glad you liked it – your comment made my day!

        Reply
    10. Paige

      December 26, 2020 at 2:49 pm

      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!

      Reply
      • Leslie Kiszka

        December 26, 2020 at 3:30 pm

        I’m so glad you liked it – thanks so much for coming back to leave a comment!

        Reply
    11. Elaine Szalay

      December 24, 2020 at 9:01 pm

      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.

      Reply
      • Leslie Kiszka

        December 26, 2020 at 3:30 pm

        I’m so glad you liked it – thanks so much for coming back to leave a comment!

        Reply
    12. Erin Cole

      December 24, 2020 at 11:57 am

      Do you need to refrigerate untill serving? Will be several hours

      Reply
      • Leslie Kiszka

        December 24, 2020 at 1:27 pm

        Yep! Just loosely cover it and store it in the fridge.

        Reply
    13. ARLY DIETRICH

      December 20, 2020 at 11:35 pm

      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

      Reply
      • Leslie Kiszka

        December 21, 2020 at 9:33 am

        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!

        Reply
    14. Susanne

      December 20, 2020 at 2:47 pm

      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!

      Reply
      • Leslie Kiszka

        December 21, 2020 at 9:33 am

        I’m so glad you liked it! Thank you so much for coming back to leave a comment, and I hope you have a wonderful holiday!

        Reply
    15. Cyn

      December 19, 2020 at 9:57 am

      Is 1/2 cup of cake flour correct? This sounds like it is not enough flour.

      Reply
      • Leslie Kiszka

        December 20, 2020 at 1:02 pm

        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.

        Reply
    16. Jasmine

      December 13, 2020 at 4:45 am

      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!

      Reply
      • Leslie Kiszka

        December 13, 2020 at 1:57 pm

        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.

        Reply
    17. Shawn

      December 12, 2020 at 10:20 am

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

      Reply
    18. Nicole Strine

      December 10, 2020 at 6:53 pm

      Very tasty and very simple recipe! The outcome is beautiful!

      Reply
      • Leslie Kiszka

        December 12, 2020 at 1:09 pm

        I’m so glad you liked it!

        Reply
    19. Cindy

      December 06, 2020 at 1:59 pm

      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!

      Reply
    20. Denise D

      December 05, 2020 at 8:09 pm

      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

      Reply
      • Leslie Kiszka

        December 06, 2020 at 12:57 pm

        Yay, I’m so happy to hear that! Thank you for coming back to share your experience and a rating, it means a lot to me.

        Reply
    21. Gloria

      December 04, 2020 at 6:03 pm

      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!

      Reply
      • Leslie Kiszka

        December 05, 2020 at 10:02 am

        Gloria, you just made my day! I’m so glad that you liked it, and I thank you so much for coming back to share your experience :)

        Reply
    22. Jennifer

      December 01, 2020 at 9:57 am

      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?

      Reply
      • Leslie Kiszka

        December 01, 2020 at 2:28 pm

        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.

        Reply
        • Molly Ostrowski

          December 02, 2020 at 8:27 pm

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

        • Leslie Kiszka

          December 03, 2020 at 2:12 pm

          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.

      • Mary

        December 01, 2020 at 3:36 pm

        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

        Reply
        • Leslie Kiszka

          December 02, 2020 at 12:12 pm

          You’re so sweet, Mary – thank you for the kind words! I love to hear that I can make others laugh :)

    23. Susan G

      September 26, 2020 at 8:39 am

      Thank you for sharing cake looks delicious flour sack towel looks amazing.

      Reply
    24. Joan

      December 30, 2019 at 7:03 pm

      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.

      Reply
      • Leslie Kiszka

        December 31, 2019 at 1:01 pm

        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 :)

        Reply
      • Jenn

        December 01, 2020 at 8:52 am

        Hi! Can you use a regular cake recipe and roll it? Or will it not work?

        Thank you!

        Reply
        • Leslie Kiszka

          December 01, 2020 at 9:03 am

          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.

    25. Good Canyon Goldie

      December 27, 2019 at 10:34 am

      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!

      Reply
      • Leslie Kiszka

        December 27, 2019 at 11:07 am

        That’s so impressive for your first time – thank you so much for coming back to leave a comment and rating with your experience. Happy Holidays!

        Reply
    26. M

      December 26, 2019 at 2:43 pm

      Good lord this website has a lot of ads. What a terrible experience. I won’t be back.

      Reply
      • Leslie Kiszka

        December 26, 2019 at 4:26 pm

        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!

        Reply
    27. Lynsey

      December 25, 2019 at 11:23 pm

      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!

      Reply
      • Leslie Kiszka

        December 26, 2019 at 9:15 am

        Thank you so much for sharing your comment (and for leaving a rating)! I’ll never understand those no-chocolate people, ya know? ;)

        Reply
    28. Pat Zellers

      December 25, 2019 at 6:16 pm

      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

      Reply
      • Leslie Kiszka

        December 25, 2019 at 8:12 pm

        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!

        Reply
    29. Aay

      December 24, 2019 at 7:03 pm

      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.

      Reply
      • Leslie Kiszka

        December 25, 2019 at 8:14 pm

        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!

        Reply
    30. Tracy

      December 24, 2019 at 4:37 pm

      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 !!

      Reply
      • Leslie Kiszka

        December 25, 2019 at 8:16 pm

        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!

        Reply
    31. carol

      December 22, 2019 at 4:42 pm

      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!

      Reply
      • Leslie Kiszka

        December 23, 2019 at 9:02 am

        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!

        Reply
    32. Silvana Gallagher

      December 21, 2019 at 10:05 am

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

      Reply
      • Leslie Kiszka

        December 22, 2019 at 10:15 am

        It should be fine for 2-3 days ahead of time. I would just wait to add garnish like cranberries, rosemary, powdered sugar, etc. until the day of!

        Reply
      • Joanne

        December 24, 2019 at 7:33 pm

        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

        Reply
        • Leslie Kiszka

          December 25, 2019 at 8:12 pm

          Thanks for your feedback and leaving a rating, it’s a favorite of ours!

    33. Emily H

      December 22, 2018 at 7:13 pm

      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.

      Reply
      • Leslie Haasch

        December 23, 2018 at 11:53 am

        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!

        Reply
    34. Natalie

      December 03, 2018 at 9:31 am

      5 stars
      Wow this log cake is just beautiful. I love the decoration and pictures are mouth-watering. Wish for a slice right now.

      Reply
    35. Marisa Franca

      December 03, 2018 at 8:11 am

      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!!

      Reply
    36. Georgie

      December 03, 2018 at 12:36 am

      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 ?

      Reply
    37. Saima

      December 02, 2018 at 8:31 pm

      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.

      Reply
    38. Kathryn

      December 02, 2018 at 4:47 pm

      I’ve always wanted to make a Yule Cake – pinning this for later so I can give it a try!

      Reply
    39. Amanda M Mason

      December 02, 2018 at 3:37 pm

      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!

      Reply
    40. Carrie Ditton

      December 02, 2018 at 2:04 pm

      5 stars
      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!

      Reply
    41. Ruchi

      December 02, 2018 at 11:35 am

      5 stars
      Log cakes are so beautiful! What a creative way to celebrate and to get into a festive mood!

      Reply
    42. Amy

      November 30, 2018 at 10:45 pm

      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!

      Reply
    43. Dominique | Perchance to Cook

      November 30, 2018 at 9:57 am

      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

      Reply
    44. Renee Gardner

      November 29, 2018 at 9:16 pm

      This roll cake is gorgeous!! How do you get it to roll without cracking and breaking in half??

      Reply
      • Leslie Haasch

        November 30, 2018 at 11:59 am

        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!

        Reply
    45. Jackie

      November 29, 2018 at 6:43 am

      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?

      Reply
      • Leslie Haasch

        November 29, 2018 at 9:26 am

        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 :)

        Reply
    46. Gloria

      November 27, 2018 at 1:15 pm

      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.

      Reply
    47. Natalie

      November 27, 2018 at 1:09 am

      5 stars
      I love yule log cakes season! This one looks amazing and perfect for Christmas!

      Reply
    48. Kankana Saxena

      November 27, 2018 at 12:06 am

      I am in the exact same zone :) and planning to try a log cake this week ! Best time of the year.

      Reply

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

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