A Chocolate Yule Log Cake (also called Bûche de Noël) is one of the most beautiful holiday desserts you can make. It looks like a snowy woodland log, but it’s actually a soft chocolate sponge cake rolled around a fluffy cream filling, then covered with rich chocolate frosting that’s textured like bark. It’s festive, cozy, and surprisingly doable at home even if you’ve never made a cake roll before.
This dessert is perfect for Christmas parties, winter birthdays, and holiday dinners because you can make it ahead and decorate it any way you want. Add powdered sugar “snow,” little trees, mushrooms, or cute reindeer toppers like in the photo. The result is a bakery-style centerpiece that slices into gorgeous chocolate-and-cream swirls.
Ingredients
Chocolate sponge cake
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (30 g) cocoa powder
- 3/4 cup (95 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For rolling
- Powdered sugar (for dusting the towel)
Cream filling
- 8 oz (225 g) cream cheese, softened (or mascarpone)
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
Chocolate frosting (bark coating)
- 1/2 cup (115 g) butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1/3 cup (35 g) cocoa powder
- 2–3 tbsp milk or cream (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Optional decoration
- Powdered sugar “snow”
- Rosemary sprigs or sugar trees
- Chocolate shavings
- Holiday sprinkles or candy mushrooms
How to Make a Chocolate Yule Log Cake
- Prep the pan
Preheat oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment and lightly grease. - Make the sponge batter
Beat eggs and sugar for 5–7 minutes until pale and thick. Mix in vanilla. Sift flour, cocoa, baking powder, and salt, then fold gently into the egg mixture. - Bake
Spread batter evenly in the pan. Bake 10–12 minutes, just until set. Do not overbake. - Roll while warm
Dust a clean kitchen towel with powdered sugar. Flip the warm cake onto the towel, peel off parchment, then roll it up gently (with the towel inside). Cool completely. - Make the filling
Beat cream cheese (or mascarpone) with powdered sugar and vanilla until smooth. Whip cold heavy cream to stiff peaks and fold into the cheese mixture. - Fill and re-roll
Unroll the cooled cake carefully, spread filling evenly, then roll back up (without the towel). Chill 30–60 minutes for clean slicing. - Frost and decorate
Mix frosting ingredients until smooth. Spread over the cake and use a fork to create “bark” texture. Dust with powdered sugar and decorate.
Tips for a Perfect Cake Roll
- Beat eggs and sugar long enough for a flexible sponge.
- Roll the cake while warm to prevent cracking.
- Keep filling thick and fluffy so it doesn’t ooze out.
- Chill before slicing for a clean spiral.
Storage
Store covered in the refrigerator up to 3 days. For best texture, let slices sit at room temperature 10 minutes before serving.
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