The Yule Log, or Bûche de Noël as it’s known in France and Belgium, has roots that stretch all the way back to the 15th century. Back then, families would cut down an entire tree and place the log in the hearth, letting it slowly feed the fire for twelve nights leading up to Christmas.
Over time, this Nordic custom transformed into the beautiful dessert we know today—a cake rolled to resemble the classic log, decorated to mimic the forest floor, and rich enough to make any holiday gathering unforgettable.
Few desserts capture the magic of Christmas quite like a Yule Log. More than just a cake, it’s a holiday tradition transformed into a show-stopping centerpiece that will make your Christmas table unforgettable.
With its rich chocolate sponge, creamy filling, and glossy ganache, this cake isn’t just delicious—it’s a celebration of history, flavor, and festive creativity.
This version of the Yule Log is a chocolate lover’s dream. The sponge cake is made with cocoa powder, yielding a tender, airy base that holds the creamy filling perfectly. The filling itself is a luscious blend of heavy whipping cream, mascarpone, powdered sugar, and cocoa, creating a smooth, indulgent center.
Then comes the crowning glory: a silky chocolate ganache covering the entire log, finished with charming homemade meringue mushrooms, sparkling sugared cranberries, and fragrant rosemary sprigs that bring the forest-inspired design to life.
I know a Yule Log can seem intimidating at first glance, but don’t worry—I’ve broken everything down into simple, organized sections so you can follow along with confidence. From baking the sponge to whipping up the filling and mastering the ganache and garnishes, every step is here to guide you.
And if you prefer, you can watch my video where I walk you through the whole process from start to finish, making it easier than ever to create a cake that will wow your guests and fill your home with holiday magic.
Get ready to roll up your sleeves, embrace your inner pastry chef, and craft a dessert that’s as beautiful as it is delicious. By the time you place this Yule Log on your table, it won’t just be a cake—it’ll be the centerpiece of Christmas cheer.
Serving and Garnishing Ideas
This Bûche de Noël is the perfect grand finale for a Christmas feast. I love serving it after a full holiday dinner—imagine a table filled with juicy roasted turkey, creamy mashed potatoes, homemade cranberry sauce, and classic green bean casserole, with this chocolate Yule Log taking center stage.
For garnishing, you can create the classic bark texture by lightly running a fork through the ganache. Use a gentle touch so the pattern shows without cutting into the cake.
Top the log with homemade meringue mushrooms, sugared cranberries, and sprigs of rosemary to give it a festive, woodland look. You can also add chocolate peanut butter balls around the base, as we do in the Parisi family tradition, for an extra-special holiday touch.
Feel free to swap nuts in the filling or decorations—macadamias are lovely, but hazelnuts or pecans work just as well. And if the cake needs to firm up quickly, a brief 15–20 minute chill in the freezer works wonders.
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Make-Ahead Tips
You can prepare the Yule Log up to 1 day in advance. Keep it gently covered in the refrigerator, then bring it out about an hour before serving so it’s ready to slice and enjoy.
For ease, you can also roll the sponge cake and store it chilled for up to 2 days before adding the ganache—it makes handling much easier.
INGREDIENTS
For the Cake
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder + ¼ cup
- 1 teaspoon baking powder
- 6 large eggs
- 1 cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- ½ cup vegetable oil
For the Filling and Toppings
- 1 ½ cups cold heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon Baileys
- 1 tablespoon cocoa powder
- 8 ounces mascarpone cheese
- ¼ cup chopped macadamia nuts
- ganache
- sugared cranberries
- sugared rosemary
- meringue mushrooms
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RECIPE INSTRUCTIONS
01. In a large bowl, sift together the flour, 3 tablespoons of cocoa powder, and the baking powder.
02. Next, add the sugar, vanilla, eggs, and oil, then whisk vigorously until everything is smooth and fully combined.
03. Pour the mixture onto a 13×18 cookie sheet lined with parchment paper, then use an offset spatula to spread the batter into an even layer.
04. Bake at 350° for about 15–17 minutes, then carefully turn the cake out onto a large, clean kitchen towel dusted with ¼ cup of cocoa powder. Gently peel off and discard the parchment paper.
05. Roll the cake up with the towel and allow it to cool completely at room temperature, about 2 to 2½ hours.
06. Meanwhile, prepare the filling by whisking the whipped cream with the sugar, vanilla, and cocoa powder until it reaches medium-stiff peaks.
07. Next, fold in the mascarpone cheese and whisk until stiff peaks form. Place in the refrigerator to chill until you’re ready to use.
08. Then, make the ganache, and if you like, prepare the sugared cranberries and rosemary, along with the meringue mushrooms.
09. Once the cake has fully cooled, carefully unroll it and spread the mascarpone whipped cream evenly across the entire surface, reaching all the way to the edges.
10. Carefully roll the cake into a tight spiral, ensuring the filling stays neatly inside and doesn’t spill out from the edges.
11. Now, gently roll the cake in plastic wrap and place it in the refrigerator for about 30 minutes to allow the shape and filling to set.
12. Cut the cake near the top at an angle, then secure it to the side of the cake using a bit of ganache or any remaining whipped cream filling.
13. Evenly coat the top and sides of the yule log with ganache, keeping the cut ends exposed.
14. Use a fork to draw lines along the top and sides of the cake.
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Recipe Tips for a Perfect Yule Log
Don’t worry about cracks: A few cracks in the roll are completely fine since the chocolate ganache will cover the entire log.
Roll while warm: Rolling the cake while it’s still warm helps it “learn” the shape and prevents bigger cracks later. Once cooled in the towel, the sponge becomes flexible enough to unroll and reroll with the filling without breaking.
Create a natural bark texture: When adding ganache, use a light touch with a fork. You want the fork marks to show on the ganache without cutting into the cake itself.
Chill before ganache: You can refrigerate the rolled cake for up to 2 days before adding the ganache. This makes it easier to handle.
Cold eggs work: There’s no need to bring eggs to room temperature—they perform perfectly straight from the fridge.
Swap nuts freely: Macadamia nuts are my favorite, but hazelnuts or pecans work just as well. Use whichever nuts you have on hand.
Hyper chill if needed: If you want the cake to firm up quickly, place it in the freezer for 15–20 minutes.
Make ahead: This yule log can be made up to a day in advance. Keep it lightly covered in the fridge and remove it an hour before serving.
Storage tips: Cover and refrigerate for up to 3 days. For longer storage, freeze for up to 3 months. Slice and enjoy straight from the freezer or thaw in the fridge for a day before serving.
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