yule log recipe

This chocolate yule log recipe will make your whole holiday! Chocolate cake spiraled around a fluffy chocolate filling &amp; frosted with whipped ganache.

Yule Log

eggs ((large))

sugar

vanilla extract

salt

all-purpose flour

cocoa powder ((I prefer natural, not Dutched))

baking powder

sour cream

unsalted butter ((1/2 stick), melted)

milk

cream cheese

heavy cream

chocolate,

egg white ((large))

cream of tartar

kosher salt

semisweet chocolate, (melted)

cocoa powder ((for garnish))

greens

cranberries

Preheat the oven to 325 degrees F, lightly mist the sides of a 10x15-inch jelly roll pan with non-stick spray, and line it with parchment.

Place the eggs, sugar, vanilla, and salt in a large bowl on whip on high speed for a full 5 minutes.  (The mixture should be very pale and fluffy, and tripled in volume.)

Fold in the flour, cocoa, and baking powder.

Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.

Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer.

Bake for 22 to 28 minutes, or until the cake is fully set and springy in the center but not dried out.

While the cake is still hot, dust it generously with powdered sugar and lay a clean kitchen towel on top.

Starting at one of the short sides of the cake, carefully roll it into a tight log and allow it to cool completely before filling, frosting, and garnishing.

To Make the Chocolate Sponge Cake

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed.  (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish.

To Make the Chocolate Whipped Cream Filling

Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

Use a small spatula to frost the yule log cake with the whipped ganache, dust with powdered sugar, and garnish.

To Make the Whipped Chocolate Ganache Frosting

Preheat the oven to 200 degrees F and line a baking sheet with parchment.

Place the egg whites in a large, clean mixing bowl, and add the cream of tartar and salt.

Whip the whites on medium speed until foamy and just beginning to turn white.

While continuing to whip, add in the sugar very slowly (about 1/4 teaspoon at a time).

When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff.

Transfer the meringue to a clean piping bag fitted with a jumbo round tip, and pipe half the meringue into small dome shapes; half the meringue into tall stems.

Bake the meringues for 2 to 2 1/2 hours, or until light and crisp.

When the meringues have fully cooled, trim the points away from the tops of the stems with a sharp paring knife.

Dip the bottoms of the caps in melted chocolate and adhere them to the tops of the stems, then dust the tops of the mushrooms with cocoa powder for garnish.

To Make the Meringue Mushrooms (Optional)

Dust the cake roll with powdered sugar, then garnish with meringue mushrooms, fresh greens, and sugared cranberries.

To Garnish the Yule Log Cake

This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It's delicious, festive and made completely from scratch!

Yule Log Cake (Bûche De Noël)

(98 grams) all-purpose flour

(38 grams) Hershey’s Special Dark cocoa powder

tsp baking powder

tsp salt

eggs, divided

(155 grams) granulated sugar

tbsp (72 grams) sour cream

butter, melted

tsp vanilla extract

(86 grams) powdered sugar

oz (226 grams) mascarpone cheese, softened but still chilled*

semi sweet chocolate, finely chopped

heavy whipping cream

Sugared cranberries, optional*

Sugared rosemary, optional*

Yule Log Cake (Bûche de Noël)

Preheat oven to 350°F. Line a 17&#215;12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2.

Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3

In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4

Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5

Add the dry ingredients and gently whisk together until well combined, then set aside.
6

Add the egg whites to a large mixer bowl and whip of high speed until stiff peaks form.
7

Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8

Add the remaining egg whites and gently fold together until well combined.
9

Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
1

. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
1

. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
1

. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
1

. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
1

. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
1

. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
1

. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
1

. When you&#8217;re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
1

. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature, then transfer to a large mixer bowl.
1

. Whip on high speed until lightened in color and thick enough to spread.
2

. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
2

. Use some of the chocolate ganache to attache the small log to the side of the larger log.
2

. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
2

. Refrigerate the cake until ready to serve.

Looks beautiful and im excited try this for Christmas Day dessert. Im jelly roll pan is 10" x 15". Will it work or or do i need to get a new one that's 12" x 17"?

This is an amazing post. Where do you get all your ideas?! I'm so going to make this yule log!

I just made this recipe. Everyone enjoyed it. 
The cake crumble on me upon unrolling after cooling off.  mascarpone filling, however once I applied the mascarpone filling and rolled back, it held together. Once the chocolate ganache was applied the cake looked awesome! 
It’s so good!

This recipe is amazing. I made it this year for Christmas and my whole family loves it. Fairly simple and cheap to make also!

So fun to make !! Mine cracked a bit when rolling up the filling but I wrapped it good and will wait to decorate it!!

I made this tonight and it is such a good recipe! It was easy to follow and the cake is so beautiful and delicious! The only change I made was that I used an espresso mascarpone cheese. This was unintentional, as the store was out of the original kind. But it turned out amazing! I'm looking forward to making this again but with the original mascarpone instead. Thank you for posting this wonderful recipe. It's a keeper!

I’m so excited to make this! Im looking to make these into cupcakes instead. Do you think I need less batter? Or should this be just fine? Thank you for sharing!

Really enjoyed making this recipe. I tried another one last year with a heave chocolate filling and it was just too much chocolate. (if you can imagine) We ate it for Christmas desert and it sat in the fridge for a few days before I tossed it. This one is a keeper. Cannot wait to share it. 

I added some orange emulsion to the filling for a little twist. 

Merry Christmas Lindsay.

My daughter made this for the Winter Solstice.  The comments we received from guests is that it is deceptively light.  And it is.  The filling also contrasts nicely with a very rich, chocolatey sponge.

Made it tonight Christmas Eve . will fill and leave in fridge for tomorrow then ganache.  Going to decorate with candied raspberries and mint leaves instead of cranberries since my fam won't eat those tart things.  (but they eat sour patch kids?) I'm thinking the creamy filling will also moisten the cake as it sits a bit.  I use a stoneware bar pan lined with parchment for baking and flip it right onto cocoa powdered paper towels right away, don't let it cool in the pan; it will take forever and get rubbery.  waiting for it to cool completely before filling.  My mom makes a vanilla jelly roll and I wanted this to offer a choice for the family get together!  Has been easy so far, and nicely spongy cake.  Didn't have dark powder but the crumbs tasted good anyway!  Thanks for a good recipe and can't wait to try it!

I was intimidated by this recipe because it seemed like a big undertaking, but decided to give it a try and I'm so glad I did. It was absolutely delicious and I was the star of the Christmas Eve dinner. The wow factor was definitely there! And so so yummy! Thank you! 
I wasn't able to get marscapone so I used 2 oz. Cream cheese in the filing, just to help stabilize it. I didn't want the flavor of the cream cheese to come through much. It ended up being perfect!

Merry christmas! I had to come tell you (like you didn’t know already) that this turns out amazing! I followed your recipe and instructions (started yesterday and it worked out great), and the family is eating this with lots of happy noises as i write. The cake itself is moist, tender and so flavorful against the filling and ganache. Everyone is loving the whipped filling and frosting, and that it’s not the typical overly-sweet buttercream... just this perfectly delicious fluffyness. 
I had absolutely no problems making this with your instructions.. my first jelly-roll style cake, and it’s just wonderful. Thank you so much!

I made this for Christmas and it was a huge hit.  I didn’t have time to make the sugared cranberries or rosemary, but it still looked great.  The cake did break during the unrolling, but I patched it with the filling.  Couldn’t tell anyway.  Thanks for a great recipe!

Thank you for this post. I made this with gluten free flour and it was delicious. It rolled fine in parchment but when I rolled w filling it was like a large log w cream inside but everyone loved it regardless. I also put some fresh berries inside. Can’t believe how easy it is to make whipped ganache- that will now be my go to for frosting. Merry Christmas.

I made this cake twice over the holidays and it is really tasty. Love that the mascarpone isn't too sweet - each time I made it, it came out beautifully and it went quickly! Just two things I had to tweak - I would suggest unrolling the cake when it is still slightly warm - the one I waited until it was completely cooled and it cracked horribly. Still salvaged it, but the one i unrolled and frosted while just a bit warm turned out much better. Also, I had to add 1/2 cup of powdered sugar to the ganache to get it to a thicker spreadable consistency. Will definitely make this again!! Thanks!

I made this for Christmas and it turned out perfectly! I was a bit nervous about having to roll and unroll the cake, but I didn't have any issues at all. I received tons of compliments and will definitely save this recipe. Thanks for sharing.

I made this for Christmas dinner this year and it came out perfectly beautiful. I had an issue with the cake breaking across the width of it as I was rolling it up, and that break could be seen in the finished cake. I'm wondering if I rolled it up too tightly after it came out of the oven...what do you think? Anyway, it was absolutely beautiful and everybody raved about it. It tasted really fantastic. It is several steps to make and took quite awhile, but it was soooooo worth it. I even made the sugared cranberries and rosemary. What a show-stopper!!! I will definitely be making this again next year AND I think I will try making this - but not as a Yule log - by making the sheet cake, cutting into squares, spreading the filling on a square and topping with another square...then add the whipped ganache. Does this make sense? Think it would be great as an "anytime cake" rather than just as a Yule Log. Many thanks...I am about the try your Chocolate-Raspberry cake!!

This isn't a Christmas tradition. This is Yule tradition.

Lindsay! The sponge was incredibly light and the mascarpone was a nice touch balancing the sweetness and richness of the dessert! This was my first attempt at the recipe, or any Yule log for that matter. It carefully outlines each step, making this complex and intimidating dessert accessible to  novices like me!  The taste and balance of flavors are spot on! This was a practice run for Christmas night dessert! Thank you for sharing your talent. 

This recipe is delicious. I made it keto last year and it was amazing but 2020 has me down so I'm going to make it just like the recipe this year and I can't wait. 
I do want to add, Yule is a pagan holiday and the yule log is part of our Yule celebration, hence the name. It's not actually a christmas tradition though a lot of pagan rituals and sabbats are celebrated by christians now.

My first roll cake and not only was it easy, it was delicious!! So in love with these flavors. I can’t wait to take it holiday gatherings. This Busche de Noel will be a yearly tradition. Thank you!! 

I love this recipe! I made it today, and it looks amazing. I didn’t have a jelly roll pan, so i used a cookie sheet lined with parchment and it did the trick. Thank you for sharing your recipe.

Hi,
For the mascaporne whipped cream - I have sweetend whipping cream instead of heavy whipping cream.
 Can I omit the powdered sugar and add the sweetend whipping cream to the mascaporne cheese? Also will the quantity remain the same that is 300 ml, if not how much will it be ?

Thank you,
Mayanka

Would this cake be okay sitting out for a few hours at room temp? 

I made it last week with my MIL and it turned out fantastic. I would like to enter it in a baking contest this weekend but they are not accepting entries that must be refrigerated and they will be sitting out for a few hours.

I made this cake yesterday and it turned out wonderfully!  My cake roll did crack after it cooled, but the filling and frosting held it together perfectly.  I used regular cream cheese and hersheys chocolate cocoa powder (not dark chocolate) and it still tasted amazing!  I really like the way the frosting on the log turned out. I didn't need to use a fork to make lines. Applying the whipped frosting with a small frosting spreader made the most realistic bark pattern!  Thanks for the recipe! Everyone loved it and I'm definitely going to make it again!

A spectacular dessert, this Yule Log cake will be the star of your Christmas party. Made with a chocolate sponge cake rolled with a whipped cream filling, this cake is perfectly decorated to look just like a log!

egg whites (room temperature)

⅛ teaspoon cream of tartar

cocoa powder (for dusting)

semi-sweet chocolate (melted)

all-purpose flour ((80 grams))

cocoa powder ((33 grams))

eggs

sugar (divided (200 grams))

confectioners’ sugar (for dusting)

whipping cream ((300 milliliters))

confectioners’ sugar (sifted (40 grams))

unsalted butter (softened (284 grams))

cocoa powder (sifted (48 grams))

confectioners’ sugar (sifted (330 grams))

sugared rosemary

Reduce the oven temperature to 200F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until frothy and doubled in volume. With the mixer running, slowly sprinkle in the sugar. Once all of the sugar is added, continue beating until stiff and glossy peaks form, about 5 minutes. Place the meringue in a piping bag fitting with a large round tip. (I used a Wilton 2A tip.)

Pipe half of the meringue into stems by placing the piping tip on the parchment and squeezing the piping bag while slowly moving the tip up, creating a column of meringue, about 1-inch tall. Pipe round tops about two times wider than your stems by placing the piping tip about ½-inch above the parchment and squeezing the bag until the desired size. Dust the tops and stems very lightly with cocoa powder, if desired.

Bake for about 2 hours or until the meringues easily release from the paper. Turn the oven off and let cool completely in the oven.

Once cool, use a sharp knife to remove any points on the tops of the stems if needed. Dip the flat bottom of the mushroom tops in melted chocolate and place on top of a stem. Set aside until set, about 1 hour.

For the Meringue Mushrooms:

Preheat the oven to 350F. Lightly spray a 12x17-inch rimmed baking pan with baking spray. Fully line with parchment paper and lightly spray the paper.

In a medium bowl, sift together the flour, cocoa powder, and salt.

In a large mixing bowl, add the egg yolks. Beat on medium speed until about doubled in volume and velvety. Add 3/4 cup sugar and continue beating until very pale and fluffy, about 2 minutes. Sprinkle in the flour mixture and beat just until combined. (Mixture will get very thick.)

In another large bowl with clean beaters, beat the egg whites on medium speed until light and frothy. With the mixer running, slowly add the remaining 1/4 cup of sugar. Continue beating until stiff, about 4 minutes. Fold the beaten egg whites into the yolk mixture in three batches, folding just until no white streaks remain. Spread the batter in an even layer in the prepared pan.

Bake for 20 minutes or until the cake springs back when gently pressed in the center. Dust a clean tea towel with confectioners’ sugar. Immediately invert the hot cake onto the towel. Remove the pan and carefully peel off the parchment paper. Starting at a long end, somewhat tightly roll up the cake with the tea towel. Place on the counter seam side down to keep it from unrolling, and cool completely, about 1 hour.

For the Chocolate Cake:

In a large bowl, beat the heavy cream on medium speed until thickened. Add the sugar and vanilla. Continue beating until stiff. (Be careful not to go too far and curdle it.)

Unroll the cooled cake, leaving it on the tea towel. Spread the whipped cream over the cake leaving a 1-inch border. Using the tea towel to help, roll the cake up again, starting from the same long end. If any excess cream squeezes out the seam, scrape it off, and place the cake roll seam-side down on a tray. Place in the fridge.

For the Filling:

Place the butter and salt in a mixing bowl and beat on medium speed until smooth. Add the cocoa powder and beat until well combined, stopping to scrape down the bowl a few times, about 2 minutes. With the mixer on low, beat in the confectioners’ sugar and vanilla. Slowly stream in the heavy cream while beating. Increase mixer speed to medium and beat until fluffy and easily spreadable, about 2 minutes.

Remove the cake log from the fridge. Cutting at a diagonal, cut about two inches off of one end. Place the log on a serving plate. Spread a few tablespoons of frosting onto the end of the cut-off and stick to the side of the log. (The diagonal cut should be facing out.) Spread the remaining frosting all over the cake roll, leaving the ends exposed.

Run fork tines through frosting in one direction to give the appearance of bark. Trim the un-cut end of the log to expose a perfect swirl. Refrigerate the cake until ready to serve.

Just before serving, decorate the log with a few of the meringue mushrooms, sugared cranberry and rosemary, and dust lightly with confectioners’ sugar.

For the frosting:

https://www.youtube.com/watch?v=zVBGZ27DXpQ

Light and fluffy, this beautiful Yule Log, or ​​Buche de Noel, is a lovely traditional Christmas sponge cake styled to resemble a log. This dessert consists of a tender chocolate cake rolled and filled with a sweet homemade whipped cream then coated in a chocolate frosting. Decorated with meringue mushrooms, sugared cranberries, and rosemary, this is a festive and showstopping dessert!

RECIPE: https://preppykitchen.com/yule-log/

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How to make a Yule Log | Bûche De Noël

This yule log recipe is a traditional holiday dessert made from a chocolate cake rolled with a chocolate filling. It&#039;s beautifully tasty!

Yule Log Recipe

butter (softened)

cocoa powder

mascarpone cheese

eggs (at room temperature)

chocolate chips

To make the filling, beat the butter in a large bowl until light and fluffy. Add the powdered sugar, cocoa powder, salt, milk, and vanilla, and mix until well combined. Increase the mixer speed to high and beat until light and fluffy. Fold in the mascarpone using a rubber spatula. Cover and refrigerate until ready to use.

Buttercream Filling

To make the cake, preheat the oven to 400°F. Spray a 13 x 18 baking sheet with cooking spray, then line with parchment paper. Spray the parchment paper with cooking spray and set aside.

In a small bowl, whisk together the cocoa powder, salt, and flour.

In a large bowl or the bowl of a stand mixer, beat the eggs and sugar together until they are light in color, fluffy, and slightly thickened. Add the vanilla and half of the cocoa powder mixture, and mix until combined. Add the remaining cocoa powder, and mix until combined.

Pour the cake batter into the prepared pan, spreading evenly. Tap lightly on the counter to remove any large air bubbles. Bake the cake 8-10 minutes, until a toothpick inserted in the middle comes out clean, and the edges of the cake pull away from the sides of the pan.

Dust a clean kitchen towel evenly with powdered sugar, then invert the cake onto the towel. Remove the parchment paper and sprinkle the cake with powdered sugar. Roll the cake up into a spiral, starting from the long edge, wrapping the towel inside the cake. Cool 15-20 minutes.

After the cake has cooled, gently unroll the cake and spread the filling evenly across the cake, reserving about 1/2 cup of filling. Gently roll up the cake, being careful not to roll so tightly the filling squishes out. Wrap the cake in plastic wrap and refrigerate at least two hours.

After the cake has chilled, trim 1/2 inch from both ends of the log to display the spiral pattern. Make a diagonal cut about 3 inches from one end of the cake, then attach the cut piece on one side of the log with the remaining filling. Fill in any gaps with the filling.

Chocolate Sponge Cake

To make the ganache, heat the heavy cream to boiling in a microwave safe bowl or measuring cup, about 2 minutes. Place the chocolate chips in a medium bowl. Pour the cream over the chocolate chips and let sit for one minute, then stir until the ganache is smooth and the chocolate chips are completely melted.

Let the ganache cool 10-15 minutes, until slightly thickened. Spoon the ganache over the yule log, covering all surfaces except the cut ends of the cake. Refrigerate 15 minutes, then make a swirl pattern in the ganache using the back of a spoon to resemble tree bark. Refrigerate at least one hour, until set. When ready to serve, move the cake to a serving platter and sprinkle with powdered sugar.

Chocolate Ganache

https://content.jwplatform.com/videos/wZWaYtrt.mp4

Yule Log Is A Traditional Holiday Dessert Made From A Chocolate Cake Rolled With A Chocolate Filling And Covered In A Chocolatey Ganache. It’s As Beautiful As It Is Tasty!

Yule Log Cake

Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
7

. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
19.

Whip on high speed until lightened in color and thick enough to spread.
20.

To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21.

Use some of the chocolate ganache to attache the small log to the side of the larger log.
22.

Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23.

Refrigerate the cake until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700070781/dcpkibnabjfkvra1zbo5.mp4

This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! It’s delicious, festive and made completely from scratch!

Tender and moist vegan yule log filled with a delicious chocolate praline filling! With notes of caramelized nuts and vanilla, this plant-based dessert is perfect for Christmas!

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Top 6 yule log recipe recipes from across the web

The most viewed yule log recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed yule log recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine