Introduction

The Christmas Yule Log Cake, or Bûche de Noël, is a festive and stunning centerpiece dessert that brings the magic of the holiday season to the table. This traditional French dessert is a light sponge cake rolled with luscious cream and covered in rich chocolate ganache, designed to resemble a snow-dusted log.

The combination of soft, airy cake, creamy filling, and glossy chocolate exterior makes it irresistible. It’s a dessert that blends elegance with nostalgia, evoking cozy holiday memories while impressing family and guests alike.

Why I Love This Recipe

I love this recipe because it’s both festive and approachable. The sponge cake is airy yet sturdy enough to roll without cracking, the chocolate ganache is smooth and shiny, and the decorations allow for personal creativity—from powdered sugar “snow” to meringue mushrooms. Making it feels like creating a holiday masterpiece, and slicing it reveals the beautiful spiral, which never fails to wow everyone.

Why This is a Must-Try Dish

• Festive centerpiece: Perfect for Christmas or holiday celebrations.
• Delightful flavor layers: Light sponge, creamy filling, and rich ganache.
• Visual appeal: Rolled design with spiral filling and decorative touches.
• Customizable: Add nuts, berries, or flavored cream for a unique twist.
• Tradition with flair: Brings French holiday charm to your table.

Preparation & Cooking Time

• Preparation Time: 30 minutes
• Baking Time: 12–15 minutes
• Assembly & Decoration: 20–30 minutes
• Total Time: ~1 hour 15 minutes

Servings & Nutrition

• Servings: 8–10 slices
• Calories: ~450 per slice

Course & Cuisine

• Course: Dessert
• Cuisine: French / Holiday

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Filling:

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz (225 g) semisweet chocolate, chopped
• 2 tbsp unsalted butter (optional, for shine)

Optional Decorations:

• Powdered sugar (for snow effect)
• Meringue mushrooms or chocolate shavings
• Fresh berries or mint leaves

Step-by-Step Preparation Method

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
3. In a large bowl, beat eggs and sugar on high speed until thick, pale, and fluffy (about 5 minutes).
4. Gently fold in flour, cocoa powder, and salt until fully combined. Add vanilla extract.
5. Pour batter evenly into the prepared pan and spread smoothly.
6. Bake for 12–15 minutes or until the cake springs back when touched.

Step 2: Roll the Cake

1. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
2. Carefully peel off the parchment paper.
3. Roll the cake gently with the towel from the short end. Allow it to cool completely while rolled.

Step 3: Prepare the Filling

1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.

Step 4: Unroll and Fill the Cake

1. Gently unroll the cooled cake.
2. Spread the whipped cream evenly over the surface, leaving a 1-inch border on one side.
3. Carefully roll the cake back up without the towel. Place seam-side down on a serving platter.

Step 5: Make the Ganache

1. Heat cream in a small saucepan until just simmering.
2. Pour over chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth.
3. Stir in butter if using. Let ganache cool slightly to thicken but remain pourable.

Step 6: Frost and Decorate

1. Pour or spread ganache over the rolled cake, covering all sides.
2. Use a fork or spatula to create bark-like texture.
3. Decorate with powdered sugar, meringue mushrooms, berries, or mint leaves.

How to Serve

• Slice with a sharp serrated knife for clean spiral cuts.
• Serve at room temperature with optional whipped cream or berries.
• Great as a show-stopping dessert for holiday dinners.

Recipe Tips

• Do not overbake the sponge, or it will crack when rolling.
• Cool the cake slightly before adding filling, but keep it flexible for rolling.
• Dust the towel and cake generously with powdered sugar to prevent sticking.
• For extra richness, add a layer of chocolate ganache inside with the cream filling.
• Slice carefully with a serrated knife for clean edges.

Variations

• Coffee-flavored: Add 1 tsp instant espresso to the sponge batter.
• Chocolate cream filling: Fold cocoa powder into whipped cream.
• Nutty twist: Sprinkle crushed toasted hazelnuts or almonds inside before rolling.
• Berry version: Add fresh raspberries or strawberry slices in the cream layer.

Freezing & Storage

• Refrigerator: Store covered in an airtight container for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze up to 1 month. Thaw in the refrigerator before serving.

Special Equipment Needed

• Jelly roll pan (10×15 inches)
• Parchment paper
• Kitchen towel (for rolling)
• Heatproof bowl (for ganache)
• Serrated knife

FAQ

Q1: Can I make the cake ahead of time?

• Yes, bake the sponge up to 1 day in advance. Keep rolled in towel, wrapped in plastic wrap.

Q2: How do I prevent the cake from cracking?

• Roll it while warm, dust generously with powdered sugar, and handle gently.

Q3: Can I use a different filling?

• Yes! Pastry cream, mascarpone, or chocolate mousse all work beautifully.

Q4: Can I make it dairy-free?

• Use plant-based cream and chocolate for a dairy-free version.

Conclusion

The Christmas Yule Log Cake with Chocolate Ganache is a festive, visually stunning dessert that combines light sponge, creamy filling, and rich chocolate ganache into a holiday showstopper. Its beautiful spiral, festive decorations, and indulgent flavors make it a must-try for holiday celebrations, impressing guests and delighting family alike. With some careful steps and a touch of creativity, you can bring French holiday tradition into your own kitchen.