Impress your guests this holiday season with a bûche de noël, also called a yule log cake. This chocolate sponge is filled with whipped mascarpone and finished with a light chocolate ganache frosting. The rustic log decoration—dusted sugar, sugared cranberries and rosemary sprigs—makes it a festive center-piece for Christmas.
A classic French holiday dessert, the bûche de noël is assembled and decorated to resemble a log. It’s an elegant showstopper that tastes as good as it looks. The chocolate sponge is light and tender, the mascarpone filling is creamy but airy, and the whipped ganache adds a rich yet balanced finish.
Why you should try this recipe
This dessert brings classic holiday flair and great flavor to your table. It’s ideal for Christmas dinner or as a centerpiece until it’s time to serve. The assembled log looks impressive while letting you prepare many elements in advance.
What does Bûche de Noël taste like?
The cocoa sponge is delicate and not overly sweet. Whipped mascarpone gives a smooth, lightly sweet filling, while the ganache is chocolatey and silky but whipped to a spreadable, lighter texture. Overall, it resembles a chocolate Swiss roll but with festive log-style decoration.
Ingredient notes
- Eggs: Separate yolks and whites. Bring to room temperature for best volume when whipping.
- Cocoa powder: Use unsweetened cocoa for a true chocolate flavor.
- Mascarpone: Softened but cool mascarpone blends smoothly into the filling.
- Bittersweet chocolate: Choose a good-quality chocolate for a silky ganache.
- Heavy cream: Needed for both the filling and ganache; don’t substitute with milk.
- Cranberries and rosemary: Simple garnishes that create a festive look; sugared cranberries add sparkle.
Recipe variations
Keep decorations minimal with cranberries and rosemary, or add meringue mushrooms, chocolate shavings, sliced almonds, chopped nuts or fresh fruit. If you prefer, swap the mascarpone filling for chocolate or regular buttercream. For added flavor, stir 2 tablespoons of liqueur (Frangelico, Kahlúa, Baileys or Grand Marnier) into the mascarpone filling.
How to make Bûche de Noël
- Preheat oven to 350°F. Line a 17×12-inch rimmed sheet pan with parchment, letting it extend up the sides.
- Whisk the dry ingredients (flour, cocoa, baking powder, salt) in a bowl and set aside.
- Whip egg whites with 1/2 cup sugar until stiff peaks form; transfer to a separate bowl.
- Whisk yolks with the remaining 1/4 cup sugar, melted butter and vanilla. Fold in half the whipped egg whites, then half the dry mixture, gently combining. Repeat with the remaining whites and dry ingredients, taking care not to deflate the batter.
- Spread batter into the prepared pan and bake 15–18 minutes until the surface springs back and a skewer comes out clean. Avoid overbaking.
- Invert the warm cake onto a kitchen towel dusted with cocoa powder, peel off parchment and roll the cake (with the towel) from the short side. Cool completely, seam-side down, about 1–2 hours.
- Make the mascarpone filling: Beat mascarpone on medium-low, slowly add cold heavy cream, then whip on high until soft peaks form. Add confectioners’ sugar, vanilla and a pinch of salt; beat until stiff peaks form. Chill until ready to use.
- Make the ganache: Heat heavy cream until simmering, pour over chopped bittersweet chocolate and let sit 10 minutes. Whisk until smooth and cool to room temperature, then whip until thickened to a spreadable consistency.
- Carefully unroll the cooled cake and spread the mascarpone filling, leaving a ½-inch border. Reroll the cake without the towel and transfer to a serving plate.
- Slice about 3 inches off on a diagonal to create a branch piece. Attach this small log to the side of the main log with extra filling or ganache.
- Cover the log with whipped ganache, leaving the ends exposed. Drag a fork along the ganache to mimic bark. Dust lightly with confectioners’ sugar and garnish with sugared cranberries and rosemary sprigs.
Expert tips
Read the entire recipe first. This dessert benefits from preparation and patience—review photos and tips before you begin.
Weigh ingredients. A kitchen scale ensures consistent results for sponge cake.
Fold gently. Add egg whites with a folding motion to preserve air and keep the sponge light.
Roll while warm. Rolling the cake while it’s still warm (using a cocoa-dusted towel) prevents cracks and helps the cake keep its shape as it cools.
Make ahead tips
- Refrigerate: The finished bûche de noël keeps in the refrigerator for a day—cover loosely with plastic wrap and add garnishes just before serving.
- Freeze: You can freeze the log (frosted or unfrosted) wrapped in two layers of plastic for up to three months. Thaw overnight in the refrigerator.
- Rolled cake: You may roll the cake (without filling) up to a day ahead; keep refrigerated until ready to unroll, fill and reroll.
- Fillings and frostings: Mascarpone filling and whipped ganache keep for up to two days refrigerated—stir or bring to room temperature briefly if they become too stiff.
Frequently Asked Questions
It likely needs more mixing. Continue whipping until it thickens. If needed, chill the mixture for 20 minutes and try again.
A 17×12 jelly roll pan is recommended. Different pan sizes change the cake thickness and can make rolling more difficult.
Cracking usually means the cake was overbaked and too dry, or it wasn’t warm when rolled. Roll the cake soon after it comes out of the oven while it’s still warm.
Related recipes
If you want more standout holiday desserts, try these recommendations.
Easy Gingerbread Bundt Cake
Bread Pudding with Bourbon Sauce
Best Boozy Eggnog Cheesecake
Authentic Black Forest Cake (Schwarzwälder Kirschtorte)
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Bûche de Noël (Yule Log Cake)
Equipment
- Kitchen scale
- Stand mixer
- Mixing bowls
- 12×17 jelly roll pan
Ingredients
Chocolate Sponge Cake
- ¾ cup (95 g) all-purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs, divided, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Whipped Mascarpone Filling
- 1¼ cups (300 ml) cold heavy whipping cream
- ½ cup (60 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup (8 oz or 226 g) mascarpone, softened but cool
Chocolate Ganache Frosting
- ¾ cup (180 ml) heavy whipping cream
- 1 cup (6 oz or 170 g) finely chopped bittersweet chocolate (not chips)
- Sugared cranberries and rosemary sprigs, for garnish
Instructions
Chocolate Sponge Cake
- Preheat oven to 350°F. Line a 17×12-inch rimmed sheet pan with parchment paper.
- Whisk flour, cocoa, baking powder and salt together. Set aside.
- Whip egg whites with ½ cup sugar until stiff peaks form; set aside.
- In the mixer bowl, combine yolks, remaining ¼ cup sugar, melted butter and vanilla. Fold in half the egg whites, then half the dry mix. Repeat with remaining whites and dry mix. Do not overmix.
- Spread batter into the prepared pan and bake 15–18 minutes. Test for doneness—do not overbake.
- Invert the warm cake onto a cocoa-dusted towel, remove parchment and roll the cake (with the towel) from the short side. Cool completely, seam-side down.
Whipped Mascarpone Filling
- Beat mascarpone on medium-low, then slowly add cold heavy cream while mixing. Increase speed to high and whip until soft peaks form. Add confectioners’ sugar, vanilla and salt, then whip to stiff peaks. Chill until ready to use.
Chocolate Ganache Frosting
- Heat heavy cream until simmering, pour over chopped chocolate and let sit 10 minutes. Whisk until smooth and cool to room temperature, then whip until thick and spreadable.
Assembly
- Unroll the cooled cake and spread mascarpone filling, leaving a ½-inch border. Reroll the cake and place on a serving plate.
- Cut a 3-inch diagonal slice and attach it to the side of the log as a branch, adhering with filling or ganache.
- Cover with whipped ganache and texture with a fork to mimic bark. Dust with confectioners’ sugar and garnish with sugared cranberries and rosemary.
Notes
Pro tip: Use a kitchen scale for accurate measurements—sponge cakes are sensitive to amounts.
Rolling: Roll the cake while warm to avoid cracks, and keep it rolled until completely cooled.
Sugared cranberries: Simmer ¼ cup sugar with ½ cup water until sugar dissolves, add 6 oz cranberries, coat and dry on a rack for an hour, then roll in sugar and dry again.
Storage: Refrigerate up to 2 days or freeze (frosted or unfrosted) up to 3 months, wrapped tightly.
Calories: 532 kcal