Chocolate Yule Log Cake Recipe

chocolate yule log cake loos exactly like a tree log


  • Prep: 105 mins
  • Cook: 12 mins
  • Total: 117 mins
  • Cooking Method: Baking
  • Recipe Cuisine: French


  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1teaspoon baking powder
  • 1teaspoon salt
  • 4large eggs (separated and room temperature)
  • 3/4 cup granulated sugar
  • 5tablespoons sour cream
  • 1/4 cup butter (melted)
  • 2teaspoons vanilla extract
  • 2 1/4 cups whipping cream (cold)
  • 200grams mascarpone cheese (softened)
  • 3/4 cuppowdered sugar
  • 220grams bittersweet or dark chocolate (finely chopped)

Yule log cake is a French Christmas dessert also known as Bûche de Noël. This cake is baked and decorated like an actual yule log that families used to burn on the night of Christmas Eve. Chocolate yule log cake is a chocolate sponge cake filled with whipped cream. Then it is rolled and coated with chocolate ganache.
Filling and rolling the Yule Log cake is not difficult, but you should be careful how and when you do it. The most important tip is you should not overbake it. The second important tip to follow is rolling the cake when it is still warm. Because it would be more flexible, and cracks are less likely to form. Make everything ready to bake the wonderful traditional yule log cake for your winter feast!


Step 1

Before doing anything, to prepare the best chocolate yule log cake you need to preheat the oven to 176°C (350°F). Line a 10×15 baking sheet with lightly greased parchment paper. The parchment paper should cover at least an inch above the sides of the baking sheet on all sides. It will help you to lift the cake out of the pan easier.

Step 2

In a medium bowl, combine the dry cake ingredients. Mix the flour, cocoa, baking powder, and 1/2 teaspoon salt and set aside. Then, in the large bowl of a stand mixer, whisk the egg yolks and granulated sugar until well combined and thick. Add the sour cream, melted butter, and vanilla extract and mix until combined completely. Then, beat in the flour mixture and mix until well combined and very thick. Set it aside.

Step 3

Whip the egg whites in a large bowl at high speed until stiff peaks form. Take your time and be gentle. Now, fold the whipped egg whites into the chocolate mixture in two batches. Gently fold together until well combined.
Now, pour the batter into the pan, and using a spatula, try to spread it evenly. Bake for 12 minutes or until the inserted toothpick comes out clean. Since cooking time may vary in different ovens, keep your eyes on it to avoid overbaking the cake.

Step 4

Meanwhile, layout a kitchen towel on the counter and sprinkle it with a layer of powdered sugar. Remove the cake from the oven after 12 minutes and immediately lift the cake and put it on the counter. Roll the cake up slowly, starting at the shorter end of the cake. Now you should set the rolled cake aside to cool completely.

Step 5

Now it is time to make the filling. Whip the whipping cream, powdered sugar, vanilla extract, and 1/8 teaspoon salt to a large mixer bowl on high speed until soft peaks form. Then add the mascarpone cheese and whip again until well combined.

Step 6

Once the cake is cooled down, unroll it very carefully. Meanwhile, remove the parchment paper carefully, too. Using a spatula, spread the filling evenly to the top of the cake, except one and a half cm of space on the edges. Now gently re-roll the cake with the seam side down. Wrap it up in plastic wrap and refrigerate for at least an hour until well chilled

Step 7

While the rolled cake is chilling, you can make the chocolate ganache. Heat the heavy whipping cream in the microwave until it begins to boil. Pour it over the chopped chocolate in a medium bowl, whisk until chocolate is melted and the mixture becomes smooth. Let it cool to about room temperature.

Step 8

Time for decorating your beautiful chocolate yule log cake! Take the rolled and chilled cake out of the refrigerator. Using a spatula, coat the outside with the chocolate ganache. Use a fork or a toothpick to drag lines all over it. Refrigerate your yule log cake, decorate with sugared berries and serve.

Cooking Notes

If you want to refrigerate the yule log cake leftovers, wrap it with plastic wrap; but first, insert toothpicks into a few places on the cake to avoid plastic wrap from clinging to the cake and ruining the log design. Now you can keep the cake in the fridge for up to 3 days.

If you overbake the cake, there will not be enough moisture, and it will crack easily while rolling. You can check the doneness of the cake to make sure it is not overbaked. So, gently touch its surface with your fingertip, and if it springs back, it is done!

Let the cake cool in the pan for a few minutes and turn it out onto a kitchen towel. If lining the pan with lightly greased baking parchment, it will be easier to remove the warm cake.


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