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    Home » Recipes » Dessert

    How to Make a Yule Log (aka Buche de Noel)

    Published by Melissa on December 16, 2020 | Updated June 10, 2022 | 39 Comments

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    This stunning Yule Log Cake recipe (aka a Bûche de Noël) is perfect for Christmas with a simple chocolate sponge cake, cream cheese filling, a whipped ganache icing and garnished with easy to make candy mushrooms. 

    yule log cake on a serving platter with christmas decorations

    If you’ve never made a French Yule Log Cake, then this recipe is for you. It’s a blast to make and easier than you think! It’s simply a cake roll shaped and decorated to look like a log.

    Update: We’ve updated this post with new step-by-step photos and tips to make this Yule Log Cake Recipe streamlined and foolproof for your Christmas celebrations. 

    pinterest button for yule log cake

    What Is a French Yule Log? 

    A Yule Log is a classic French dessert shared on Christmas or Christmas Eve. Classically, it’s made by rolling a light chocolate sponge cake into a log with a layer of cream filling. Sometimes, the cake is frozen like an ice cream cake. 

    Traditional garnishes for this log-like cake include powdered sugar, candy or meringue mushrooms, and other decorations that add to the natural, earthy look of the dish. The best part comes when it’s sliced to reveal swirls of dark chocolate sponge with fluffy cream filling. 

    You might also find this cake called a Bûche de Noël, which is French for “Christmas log.”

    making the batter for a yule log cake

    How to Make a Yule Log

    Here are my best tips and tricks to perfect this Yule Log Cake Recipe for your holiday celebrations:

    spreading chocolate sponge cake batter into a baking sheet

    Making the Chocolate Sponge Cake

    Before you start mixing up the cake batter, it’s best to let all of your ingredients come to room temperature. In addition, be sure to line with parchment and grease your jelly roll pan well for seamless unmolding. 

    When the batter is ready, pour it into your prepared pan and spread it into an even layer with an offset spatula. 

    After baking, while the cake is still warm, roll the cake into a tight spiral, starting at the long end. Cooling your cake in a roll shape will make it easier to roll the filled cake later. Let it sit with the seam side down. 

    spreading cream cheese filling on chocolate cake

    Making the Filling

    The filling for this Yule Log Cake Recipe is like a light cheesecake mousse. It is sweet and slightly tangy from the cream cheese. Be sure the cream cheese is softened to room temperature so it will blend easily with no lumps. The heavy cream should be chilled, however. 

    Tip: You can bring your cream cheese to room temperature quickly by putting it in a Ziploc page and placing it in a bowl of warm water for about 15 minutes. 

    rolling chocolate sponge cake for yule log

    Ganache Frosting for a Christmas Yule Log Cake

    The ganache frosting is light, airy, and soft. It spreads quite easily and firms up once chilled. Be sure to let the chocolate ganache cool fully to room temperature before adding the butter and powdered sugar. Adding butter to warm ganache will cause a melty mess. 

    Also, avoid chilling the ganache frosting before spreading it on your cake. It will firm up too much and will not be spreadable. 

    assembling a chocolate yule log cake

    Assembling a Homemade Yule Log Cake

    When you’re ready to assemble your cake, the most important thing is that your cake is completely cooled. Otherwise, the filling will melt. 

    When unrolling your cooled cake, the inner edge may not unroll completely, this is fine. Just do your best to spread filling all the way up into the roll. 

    When spreading out the filling, leave a ¼-1/2 inch border around the cake (other than the inside roll). The filling will spread to the edges as it’s rolled. If any filling oozes out of the bottom of the cake near the seam, wipe it off as needed. 

    After filling and re-rolling, chill your cake. This helps the filling to stabilize and set. 

    I like to decorate the chilled cake on my serving platter. If you want to keep the platter totally clean, line it with parchment paper, which is easy to slip out from under the cake before serving. 

    Now, you’re ready to spread the chilled cake with ganache frosting. You don’t want it perfectly smooth, you’re trying to make it look like tree bark. The addition of sliced almonds also gives it a rustic tree bark look.

    finishing decorations on a yule log christmas cake

    After frosting, chill it again for at least 10 minutes to set up the ganache. 

    Finally, garnish with your homemade mushrooms and a dusting of powdered sugar before serving. 

    making mushroom decorations for a yule cake

    Serving Homemade Yule Log Cake

    This cake is meant to be served at chilled or at room temperature. Ideally, the Toffifay mushrooms should not be refrigerated. 

    You’ll want to make this Christmas dessert a day ahead of time to allow enough time for chilling and assembly. 

    yule log cake on a serving platter

    More Christmas Dessert Recipes

    While you’re in the holiday dessert making mood, why not try one of these other Christmastime recipes?

    • Peppermint Candy Cane Brownies are a seasonal spin on your favorite fudgy dessert. 
    • Lemon Glazed Christmas Wreath Cookies are a delicate and zesty addition to your holiday cookie spread. 
    • Cherry Lemon Candy Cane Cookies are the perfect shape for holiday gifts. 
    • Instant Pot Cheesecake Bites from Pressure Cooking Today are a sweet two-bite treat made in the pressure cooker. 
    yule log cake on a serving platter with christmas decorations
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    Yule Log Cake

    This classic Yule Log Cake Recipe has all the elements of a stunning Christmas dessert: chocolate sponge cake, creamy filling, and a dark chocolate ganache.
    Prep Time1 hr
    Cook Time10 mins
    Additional Time3 hrs
    Total Time4 hrs 10 mins
    Course: Cakes
    Cuisine: French
    Keyword: Yule Log Cake
    Servings: 10 Servings
    Calories: 697kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • RSVP International Endurance (NCP-6) Measuring Cups, Medium, Stainless Steel
    • 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

    Ingredients

    CAKE:

    • ⅔ cup cake flour
    • ⅓ cup good quality cocoa sifted
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 5 large eggs room temperature
    • ½ cup sugar
    • 2 teaspoons vanilla
    • ⅓ cup buttermilk room temperature
    • ¼ cup vegetable oil

    FILLING:

    • 1 ½ cups heavy cream
    • 8 oz cream cheese room temperature
    • ½ cup powdered sugar
    • 2 teaspoons vanilla extract

    GANACHE FROSTING:

    • 1 ¼ cup chopped semi-sweet chocolate
    • ¾ cup heavy cream
    • 2 teaspoons vanilla
    • ⅓ cup unsalted butter room temp
    • ⅓ cup powdered sugar

    GARNISH:

    • Powdered sugar
    • Almond slices for the rough tree bark
    • Toffifay mushrooms optional:
    • melted chocolate
    • Toffifay candy
    • pretzel dipping sticks

    Instructions

    • Preheat oven to 350°F. Line 11×17 jelly roll pan (rimmed cookie sheet) with parchment.

    CAKE:

    • In a small bowl, whisk together flour, sifted cocoa, baking powder, and salt. Set aside 
    • In large mixing bowl beat the eggs with whisk attachment on medium-high speed until thick and pale in color about 5 minutes.
    • Add sugar and vanilla, beat another 3 minutes or until well blended and mixture leaves a trail in the bowl.
    • Fold dry ingredients into the batter. Batter will start out streaky, continuing folding until mixture is completely blended.
    • In a small bowl or measuring cup, whisk together the buttermilk and oil. Fold the buttermilk mixture into the cake batter just until blended.
    • Pour batter (batter is very runny) into prepared pan and evenly spread the batter to all four corners.
    • Bake about 10 minutes or until center of cake springs back when gently pressed.
    • Let cake cool 5 minutes in pan. Then use a small knife to loosen the edges of the cake.
    • Using the parchment under the cake roll the cake up from the long side, not the short side.
    • Place rolled up cake, seam side down, onto a cooling rack and cool completely.
    • Filling
    • In a mixing bowl, whip heavy cream until soft peaks form.
    • In separate mixing bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture a little bit at a time until blended.
    • Unroll cake. The inside edge may stay slightly rolled, this is ok.
    • Spread filling onto the cake leaving ½ inch border on the outer edges as filling will be pressed to the edges as the cake is rolled back up. If inner edge keeps rolling back up do your best to spread filling under the fold.
    • Roll cake back up without the parchment paper. Make sure it is set seam side down. Chill completely, about 1-2 hours before decorating.

    GANACHE FROSTING:

    • Place chopped chocolate into a mixing bowl.
    • Heat heavy cream until just about to boil.
    • Pour over the chocolate. Stir in small circular motions, as ganache begins to form expand your stirring circles to the outer edge of the bowl. Stir until completely combined and ganache is formed. Let cool completely to room temp.
    • Once ganache is room temp pour into mixing bowl, add vanilla.
    • With the whisk attachment whip ganache, slowly add in the butter and powdered sugar.
    • Best until frosting is light and fluffy and has a spreadable consistency, about 8 minutes. Ganache frosting will be a softer frosting.

    MUSHROOMS:

    • For the stems break dipping pretzels into three pieces each.
    • With sharp paring knife cut away a hole in the center of the flat side of each Toffifay candy.
    • Dip one end of the pretzel stem into the melted chocolate and push gently into the carved hole of the Toffifay candy.
    • Set aside to set. Repeat with remaining mushrooms.

    ASSEMBLY:

    • Once filled cake is chilled place rolled cake onto a platter. Use a serrated knife to cut one inch off each end of the rolled cake to give a nice crisp look to each end.
    • Next cut a 4” piece at a 45-degree angle and position the angled edge against the side of the cake log to make a side branch.
    • Cut off the pointed edge, cutting about two inches back and place this piece on top of the large cake roll to simulate a top branch.
    • Remove the top and side branches and spread ganache frosting around large log. Make long swoops to emulate the look of tree bark.
    • Press side and top branch into place and spread with frosting.
    • Layer sliced almonds as desired around the cake.
    • Chill to set.
    • To serve, arrange mushrooms around the Buche De Noel. Sprinkle with powdered sugar to make it look like snow.
    • Serve cold or at room temperature. 
    • Store in refrigerator in an airtight container or wrapped in plastic wrap.

    Nutrition

    Serving: 1g | Calories: 697kcal | Carbohydrates: 61g | Protein: 9g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 279mg | Fiber: 2g | Sugar: 47g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. anudivya

      January 06, 2009 at 1:06 am

      This turned out perfectly for you! I have been seeing a lot of yule logs for the daring bakers challenge and I think yours is one of the best.

      Reply
    2. Hannah

      January 05, 2009 at 1:38 am

      Nice work, your yule log came out wonderfully! 🙂

      Reply
    3. marye

      January 03, 2009 at 4:51 pm

      beautiful job! It looks delicious.

      Reply
    4. Vera

      January 03, 2009 at 6:54 am

      Barbara, you’ve done a great job! Your log looks beautiful!

      Reply
    5. BakingLikeBetty

      January 02, 2009 at 7:17 pm

      Your yule log is beautiful but I’m really interested in that amazing candy cane in the post below!!!

      Reply
    6. Nina's Cooking 4 Fun

      January 02, 2009 at 7:02 pm

      Happy New Year 2009 !

      Reply
    7. breadchick

      January 02, 2009 at 6:18 pm

      Really, really nice log!

      Reply
    8. Angiekyl

      January 02, 2009 at 3:01 pm

      lovely log cake, must be very yummy. can I have a piece?

      Reply
    9. Ari (Baking and Books)

      January 01, 2009 at 9:47 pm

      These Yule logs I’m seeing on Daring Bakers sites are so impressive! But you know what totally knocked my socks off? Your Cinnamon Candy Cane shaped bread, in the previous post. Wow! Gorgeous.

      Happy New Year!

      Reply
    10. Lisa magicsprinkles

      January 01, 2009 at 12:37 am

      Cool yule!
      Happy New Year!

      Reply
    11. Y

      December 31, 2008 at 11:47 pm

      It was a pretty challenging challenge this month, wasn’t it! Your log looks great. I loved the crisp layer, and will probably make it again, to incorporate into other desserts. It was also rather good, eaten on it’s own! 😀

      Reply
    12. kathy

      December 31, 2008 at 5:39 am

      Hi, I just found you and I love to bake. This looks delicious – I look forward to looking over your recipes

      Happy Holidays!

      Reply
    13. Gretchen Noelle

      December 30, 2008 at 11:54 pm

      Looks just terrific!! Yes, the icing was a bit strange tasting. Wonderful that everyone enjoyed it!

      Reply
    14. Katrina

      December 30, 2008 at 10:19 pm

      Man, no Lady, these yule logs all look so good and YUMMY! Yours included. Great job.

      Reply
    15. Lynn

      December 30, 2008 at 4:45 pm

      Very nice, indeed! Too bad you had problems with the icing, but, good that you were able to peel it off! Well done.

      Reply
    16. Ralonda

      December 30, 2008 at 4:03 pm

      Awesome job… it looks delicious!
      Love your new picture!

      Reply
    17. Priscilla

      December 30, 2008 at 4:01 pm

      Looks yummy. This looked like quite a challenge!=)

      Reply
    18. Culinary Dictionary

      December 30, 2008 at 3:38 pm

      This looks great,

      Thanks
      Lucy

      Reply
    19. Jude

      December 30, 2008 at 9:32 am

      Nice call on the unmolding — I would’ve freaked out and would not have known what to do.

      Reply
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