Yule Log (Classic Chocolate Bûche de Noël, With Cream Filling)

This yule log, the classic French bûche de Noël, is the dessert that makes Christmas dinner feel like a celebration. A light chocolate sponge bakes in minutes, rolls up warm around sweet whipped cream, and gets covered in glossy chocolate ganache that you score with a fork to look like tree bark. Dust it with powdered sugar snow, add a few festive touches, and slice it at the table to reveal that beautiful cream spiral inside.

If you love showstopper desserts, pair this log with Classic Tiramisu and Pumpkin Cream Cake for a holiday dessert table with something for every guest.

Why This Recipe Works

• The sponge is built to roll: A thin, flexible chocolate sponge with whipped eggs bends without cracking, which is the whole secret to a clean log shape.
• Rolling while warm sets the shape: Rolling the cake in a towel right out of the oven trains it into a curl, so it re-rolls easily once filled.
• Whipped cream keeps it light: A simple sweetened cream filling balances the rich ganache and keeps each slice from feeling heavy.
• Ganache does the decorating: One glossy coating, scored with a fork, looks like bark with almost no decorating skill required.

Ingredients

• 4 large eggs, separated
• 3/4 cup (150 g) granulated sugar, divided
• 1/3 cup (40 g) unsweetened cocoa powder
• 1/2 cup (65 g) all-purpose flour
• 1 teaspoon (4.6 g) baking powder
• 1/4 teaspoon (1.5 g) fine salt
• 1 teaspoon (5 ml) vanilla extract
• Powdered sugar, for dusting and rolling
• 1 1/2 cups (360 ml) heavy cream
• 3 tablespoons (24 g) powdered sugar, for the filling
• 8 oz (225 g) semisweet chocolate, chopped
• 3/4 cup (180 ml) heavy cream, for the ganache
• 1 tablespoon (14 g) unsalted butter

(full list in card)

How to Make Yule Log

Step 1: Bake the sponge

Heat the oven to 350°F (175°C). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment paper. Beat the egg yolks with half the sugar and the vanilla until pale. In another bowl, beat the egg whites to soft peaks, then beat in the remaining sugar until glossy. Fold the yolk mixture into the whites, then sift in the cocoa, flour, baking powder, and salt and fold gently. Spread in the pan and bake for 10 to 12 minutes, until springy.

Step 2: Roll while warm

Dust a clean kitchen towel generously with powdered sugar. Turn the hot cake out onto the towel, peel off the parchment, and roll the cake up in the towel from a short end. Let it cool completely in the towel, about 30 minutes. This sets the curl so it will not crack later.

Step 3: Fill and re-roll

Whip the 1 1/2 cups cream with the powdered sugar until firm peaks form. Unroll the cooled cake gently, spread the cream evenly, leaving a 1-inch border, and re-roll without the towel. Place the log seam-side down on a serving platter and chill for 15 minutes.

Step 4: Ganache and decorate

Heat the 3/4 cup cream until just simmering, pour over the chopped chocolate and butter, and let stand for 2 minutes. Stir until smooth and glossy, then let it thicken for 10 minutes. Spread the ganache over the log, drag a fork along the length to score bark lines, and dust with powdered sugar before serving.

Tips

• Do not overbake the sponge: Even 2 extra minutes can dry it out and cause cracks. Pull it when it springs back lightly to the touch.
• Be generous with the towel sugar: A well-dusted towel keeps the warm cake from sticking, which is the most common cause of torn sponge.
• Chill before ganaching: A cold, firm log takes the ganache smoothly and keeps the cream filling from squishing out the ends.
• Trim the ends: A clean slice off each end reveals the spiral and gives the log a neat, finished look.

Storage

Refrigerate the finished log, covered, for up to 3 days. Let slices sit at room temperature for 20 minutes before serving so the ganache softens. Freeze the unganached, filled log for up to 1 month, wrapped tightly; thaw overnight in the fridge, then ganache and decorate.

Frequently Asked Questions

Why did my sponge crack when I rolled it?

It was likely overbaked or rolled after cooling. Roll it while it is still warm from the oven, in a well-dusted towel, and it will bend instead of breaking.

Can I use a different filling?

Yes. Chocolate buttercream, chestnut cream, or a coffee-flavored whipped cream all work. Keep the filling layer thin so the log rolls tightly and does not bulge.

Do I have to use a jelly roll pan?

A 10 x 15-inch pan gives the right thin sponge, but a similar rimmed sheet pan works if you spread the batter evenly and watch the bake time closely.

Can I make the yule log ahead?

Yes, and it is better that way. Bake, fill, and ganache it a day ahead, refrigerate, and dust with powdered sugar just before serving. The flavors settle and the log slices more cleanly.