A beautifully decorated classic Yule log chocolate cake dusted with powdered sugar and topped with fresh cranberries and rosemary.

Classic Yule Log Cake (Bûche de Noël)

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Elegant, festive & absolutely delicious

Celebrate the holidays in style with this Classic Yule Log Cake (Bûche de Noël) a stunning French Christmas dessert that’s as beautiful as it is delicious. Featuring a soft chocolate sponge rolled with fluffy whipped cream and covered in silky chocolate ganache, this dessert looks like a festive woodland log dusted with snow. Perfect for holiday dinners, Christmas parties, or winter celebrations, it’s a showstopper that impresses every guest. From Emma’s Cake Studio, here’s how to make this elegant, surprisingly easy centerpiece that tastes like pure holiday magic.

Time Breakdown

  • Prep Time: 25 minutes
  • Bake Time: 12 minutes
  • Assembly & Chill: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Servings: 10–12 slices

Ingredients List

For the Chocolate Sponge Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk

For the Filling

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Frosting

  • 1 cup semi-sweet chocolate chips
  • ¾ cup heavy cream
  • 1 tablespoon butter (for shine)

For Decoration

  • Powdered sugar (for dusting “snow”)
  • Fresh rosemary sprigs or mint leaves
  • Sugared cranberries or berries 🍒

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 10×15-inch jelly roll pan
  • Parchment paper
  • Mixing bowls (large & medium)
  • Electric hand or stand mixer
  • Rubber spatula
  • Whisk
  • Wire rack
  • Offset spatula

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Make the sponge batter: In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and sugar for 3–4 minutes until pale and thick. Add vanilla and milk, then gently fold in dry ingredients until smooth.
  3. Bake: Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, until the top springs back when touched.
  4. Roll the cake: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then gently roll the cake up with the towel from the short end. Let cool completely.
  5. Prepare the filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Unroll cooled cake, spread filling evenly, then roll back up tightly (without the towel).
  6. Make ganache: Heat cream until steaming, then pour over chocolate chips. Let sit 2 minutes, add butter, and stir until smooth. Cool until spreadable.
  7. Frost & decorate: Spread ganache over the rolled cake, creating bark-like lines with a fork. Dust with powdered sugar “snow,” and garnish with sugared cranberries and rosemary sprigs. 🎄✨

Pro Tips

  • Perfect roll: Roll the cake while it’s warm this prevents cracking later!
  • Flavor twist: Add espresso powder or orange zest for a gourmet spin.
  • Make ahead: You can assemble the log 1 day in advance and refrigerate it covered.
  • Serving idea: Slice at an angle for elegant presentation, and serve with whipped cream or vanilla ice cream. 🍦

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice3306g38g18g2g27g