Yule Log Cake Recipe: The Yule Log Cake, also known as Bûche de Noël, is more than just a dessert—it’s a holiday centerpiece. Rich chocolate sponge, silky filling, and a bark-like frosting combine to create a cake that looks like a festive log straight from the forest. Sounds fancy? Don’t worry. This step-by-step guide breaks everything down so clearly that even a first-time baker can nail it.
This is a professional guide designed to help you make a perfect Yule Log Cake from scratch, with deep explanations, tips, fixes, and variations—no guesswork, no shortcuts that ruin texture.
Let’s roll (literally).
What Is a Yule Log Cake?
The Yule Log Cake is a traditional Christmas dessert shaped like a wooden log. It symbolizes warmth, renewal, and celebration—ideas tied to ancient winter solstice traditions. Over time, bakers transformed the symbolic wooden log into a rolled sponge cake filled with cream and covered in chocolate frosting to resemble tree bark.
Why It’s Rolled Instead of Layered
Rolling allows:
- A light, airy texture
- Even filling distribution
- The iconic log shape
Think of it like a cinnamon roll’s elegant cousin—soft, flexible, and visually dramatic.
Why This Recipe Works
Sponge Cake Science
Unlike butter cakes, sponge cakes rely on whipped eggs for structure. This creates a cake that’s:
- Light but strong
- Flexible enough to roll
- Less prone to cracking
Moisture + Technique = Success
We use:
- Oil (not butter) for flexibility
- Proper egg whipping
- Rolling while warm
Miss one of these? Cracks happen. Follow all three, and you’re golden.
Ingredients You’ll Need
Sponge Cake Ingredients
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Filling Ingredients
- 1 cup heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Frosting Ingredients
- 1 cup unsalted butter (softened)
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–4 tbsp milk or cream
- 1 tsp vanilla extract
Decoration Ingredients
- Powdered sugar (snow effect)
- Chocolate shavings
- Fresh berries or rosemary sprigs
- Meringue mushrooms (optional)
Essential Tools and Equipment
Must-Have Tools
- 10×15-inch jelly roll pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Optional but Helpful
- Offset spatula
- Sifter
- Cooling rack
- Clean kitchen towel
Step-by-Step Guide: Making the Yule Log Cake
Step 1 – Prepare the Sponge Cake
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Whisk eggs and sugar until pale, thick, and fluffy. Gently fold in sifted flour, cocoa powder (if using chocolate sponge), and a pinch of salt. Spread the batter evenly in the pan.
Step 2 – Bake the Sponge
Bake for 10–12 minutes, just until the cake springs back when lightly touched. Avoid overbaking—the sponge must stay flexible to roll without cracking.
Step 3 – Roll While Warm
Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. Starting from the short end, roll the cake with the towel inside. Let it cool completely in this rolled shape—this “trains” the cake.
Step 4 – Prepare the Filling
While the cake cools, make the filling. Whip heavy cream with powdered sugar and vanilla, or prepare a buttercream or chocolate ganache. Keep chilled until ready to use.
Step 5 – Fill and Re-Roll
Carefully unroll the cooled cake. Spread the filling evenly, leaving a small border at the edges. Gently roll the cake back up (without the towel), keeping it snug but not tight.
Step 6 – Shape the Log
Trim the ends for a clean look. Optionally cut a small diagonal piece and attach it to the side to resemble a branch.
Step 7 – Frost and Texture
Cover the cake with chocolate buttercream or ganache. Use a fork or spatula to create bark-like lines along the surface.
Step 8 – Decorate and Chill
Dust lightly with powdered sugar for a snowy effect and add decorations like berries, rosemary sprigs, or chocolate shavings. Chill for at least 30 minutes before serving.
This method creates a classic Yule Log Cake with a tender sponge, creamy filling, and festive presentation.
Decorating the Yule Log Cake
Bark Texture Technique
Drag a fork through frosting in long strokes to mimic tree bark.
Classic Decorations
- Powdered sugar snow
- Chocolate curls
- Meringue mushrooms
Modern Decoration Ideas
- Minimalist cocoa dusting
- Gold leaf accents
- Fresh berries and herbs
Common Mistakes and How to Fix Them
Cracked Cake
Cause: Rolled too late or overbaked.
Fix: Roll immediately while warm; bake just until set.
Dry Sponge
Cause: Overbaking or too much flour.
Fix: Measure accurately and watch oven time closely.
Runny Frosting
Cause: Warm butter or too much liquid.
Fix: Chill briefly and re-whip.
Flavor Variations
Chocolate-Orange
Add orange zest to sponge and filling.
Coffee-Mocha
Add espresso powder to frosting.
Vanilla and Berry
Skip cocoa, use vanilla sponge, fill with berry cream.
Make-Ahead, Storage, and Freezing Tips
- Make sponge 1 day ahead
- Store assembled cake refrigerated up to 3 days
- Freeze unfrosted roll up to 1 month (wrap tightly)
Serving Suggestions
Slice with a warm knife for clean cuts. Serve with:
- Hot chocolate
- Coffee
- Vanilla ice cream
FAQs about Yule Log Cake Recipe
1. Can I make a Yule Log Cake without cocoa?
Yes. You can use a vanilla sponge cake and pair it with white or vanilla frosting for a lighter version that’s just as festive.
2. Why did my cake crack while rolling?
Cracking usually happens when the cake is overbaked or allowed to cool before rolling. Rolling the sponge while it’s still warm helps keep it flexible.
3. Can I use buttercream instead of whipped cream filling?
Yes. Buttercream works well, but keep the layer thin and light so the cake rolls easily without becoming stiff or heavy.
4. How far in advance can I decorate the cake?
You can decorate the Yule Log Cake up to 24 hours ahead. This allows the flavors to settle while maintaining the best texture and appearance.
5. Is Yule Log Cake freezer-friendly?
Yes. For best results, freeze the cake unfrosted, then thaw and decorate closer to serving time.
These tips help ensure a smooth, beautiful Yule Log Cake every time.
Conclusion
The Yule Log Cake is proof that show-stopping desserts don’t have to be intimidating. With the right technique, patience, and this step-by-step guide, you can create a holiday centerpiece that looks professional, tastes incredible, and brings genuine joy to the table. Once you master this recipe, it becomes a tradition—not just a dessert.
