Yule Log (Bûche de Noël) cakes look like they popped right out of a holiday postcard but, honestly, the idea of rolling up cake can be kinda scary if you’ve never done it. Been there! If you’ve ever stood in the middle of your kitchen, sticky spatula in hand, thinking, “How do folks make those fancy log cakes without them turning into total disasters?” you’re not alone. If you love dessert-dessert type treats and are willing to try a recipe just a tad outside the ordinary (but still totally doable), this is for you. Bringing a homemade Yule log to your next party might even top that time you wowed everyone with those bacon brown sugar chicken tenders or that candy cane ice cream log. Ready to roll? Let’s get flour everywhere.
Tell Me About This Yule Log Cake
Here’s my honest take — the Yule Log (Bûche de Noël) is equal parts eye-catching and secretly easy. Sure, it’s got a few steps. But don’t let that send you into a spiral. The sponge cake keeps things light and flexible, so you’re not wrestling a brick into a swirl. Oh, and talk about showstopper status. I brought this to a holiday potluck once and, y’all, even that grumpy uncle (you know the one!) asked for seconds.
Flavor-wise, it’s like chocolate and hazelnut got all dressed up for the winter dance. Each bite is less “just chocolate cake” and more “what did you put in this sorcery?” The Yule Log (Bûche de Noël) has a festive vibe too — think snowy woodland, not everyday sheet cake. Heck, if you’re a total beginner, this dessert is a good way to look like you finally graduated from box mixes. Every time I make one, folks go quiet after the first forkful…and that’s the best review you’ll ever get.
4 Parts to This Yule Log Cake
Folks, don’t overthink it… this cake has four pieces, and none are as wild as you’d imagine. The Yule Log (Bûche de Noël) comes together like a little project — but, trust me, each piece plays its part.
So first, you’ve got your cocoa sponge cake. This is different from your regular fluffy cake — it’s bendy, which helps with the rolling. Next comes that rich cocoa hazelnut whipped cream. No gritty butter, just cloud-like filling. The whole thing gets rolled up, then you whip up a quick cocoa ganache frosting for that “bark” effect (I’m telling you, it’s easier than trying to pipe roses!). The fun part is decorating — dust it with powdered sugar for snow or stick on mini meringue “mushrooms.”
I used to think this cake was out of my league, but after one Sunday afternoon attempt, my kids requested it every December.
Cocoa Sponge Cake
Alright, let’s talk cake. I used to be so nervous about this part. Turns out — it’s oddly forgiving. The trick with the Yule Log (Bûche de Noël) sponge is you want it thin, soft, and just a little springy. You’re not looking for a tall, fluffy monster; you want a flexible hero.
In my kitchen, I beat the eggs till they’re lighter than a feather pillow. I slowly fold in the cocoa and, okay, sometimes there’s a little cloud of powder everywhere but whatever, that’s part of the fun, right? The biggest fear with rolling is cracking the cake. My hack: roll it while still a tad warm, using a clean tea towel. You might get a tiny fissure, and hey, there’s frosting for a reason — it covers all mistakes. This cake “smells like a chocolate dream” every time it comes out of the oven, which, I swear, is reason enough to try it.
How to Shape a Yule Log
People make this sound intimidating, but I promise, you can totally do this. When the cake is a bit warm (not hot, just like a cozy scarf temp), carefully flip it onto a towel dusted with powdered sugar. I roll it up with the towel inside — kind of like a sleeping bag situation — and allow it to cool that way. Unroll, fill, then roll up again without the towel. Boom! The spiral happens like magic.
Messy edges? Cut those off (I call those “chef’s treat”). If your spiral isn’t tight, don’t sweat it. Trust me, nobody cares. I once served a maybe-more-of-an-oval log and everyone loved it anyway. Frosting covers everything. Also, don’t forget to save a little bit of cake to make a “branch” stump for extra woodland points (it’s fancy but not required).
Cocoa Hazelnut Whipped Cream
The filling is dessert gold. Skip anything heavy — you want this to be fluffy yet flavorful. My best batches happen when everything (cream, bowl, beaters) is as cold as your grandma’s kitchen in January. I whip the cream, fold in cocoa, a little hazelnut spread, and maybe a sprinkle of instant espresso if I’m feeling extra.
The payoff is BIG. You spread it over the sponge, roll your log, and every slice is like a moody winter cloud. Sometimes I get impatient and eat a spoonful straight from the bowl. Oops. Point is, don’t use canned stuff — make this, and your Yule Log (Bûche de Noël) will be five-star restaurant level, pinky promise.
Serving Suggestions
Want to make this cake even more unforgettable? Here are my best moves:
- Dust the top with powdered sugar so it looks like fresh-fallen snow.
- Add some homemade sugared cranberries or tiny rosemary sprigs for “holly” (cute and delish).
- Serve with blackberry lemonade for a tangy sidekick to all the chocolate.
- Pair this Yule Log (Bûche de Noël) with boulettes amandes pistaches délicieuses for a full-out festive dessert board.
Common Questions
How do I store a Yule Log (Bûche de Noël) cake?
Just wrap it gently in plastic and pop it in the fridge. It holds up for about three days.
Can I freeze it for later?
Totally. Freeze it before decorating for best results. Thaw in the fridge, then decorate when ready to serve.
My cake cracked when I rolled it, what do I do?
That’s normal — just slather extra frosting on top, and trust me, nobody will notice once it’s sliced.
Can I swap the hazelnut cream for something else?
Yes! Try vanilla whipped cream or a coffee-flavored twist if you like.
Do I really need special tools for this?
Nope. Just a jellyroll pan (or baking sheet), a clean towel, and some determination.
Ready to Dazzle with Your Own Yule Log?
Okay, so we’ve covered the ins and outs — from creamy filling to not freaking out about cracks. Don’t worry if you don’t nail it on your first shot. It’s meant to be fun (and absolutely edible, mistakes included). This Yule Log (Bûche de Noël) is a showstopper and, honestly, easier than most folks think! If you want to dig even deeper, check out great guides like Bûche De Noël (Yule Log) – Sally’s Baking, Bûche de Noël Recipe – Mon Petit Four®, or even King Arthur’s baking journey, which helped me chill out my first attempt. Another solid source for home bakers: If You Give a Blonde a Kitchen. So do yourself a favor — pour a cup of cocoa, crank up the holiday music, and get baking. You’re about to become “that person who brings the amazing Yule Log” to every get-together.
Yule Log Cake
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar until tripled in volume and light in color.
- Sift in the cocoa powder, flour, baking powder, and salt, and gently fold until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes until the cake springs back when gently pressed.
- Remove from the oven and allow to cool slightly before flipping onto a towel dusted with powdered sugar.
- Roll the cake with the towel while still warm and let cool completely.
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold in cocoa powder, hazelnut spread, and instant espresso until fully incorporated.
- Unroll the cooled cake carefully and spread the whipped cream filling over the surface.
- Roll the cake back up without the towel and place seam-side down on a serving platter.
- To make the cocoa ganache, heat heavy cream until almost boiling, then pour over chocolate chips and let sit for a few minutes.
- Stir until smooth and pour over the cake, allowing it to drip down the sides.
- Dust the top of the log with powdered sugar to look like snow.
- Add optional garnishes like sugared cranberries or rosemary sprigs.