Bûche de Noël

Celebrate the holidays in style with a delicious dessert showstopper by making a classic Bûche de Noël! This Yule Log cake is the perfect baking challenge for any home baker looking to add a bit of flair to your Christmas celebration this year.

I love a fun baking project, especially during the holidays when I want to impress with something special. And although this recipe looks complicated and the ingredient list is long, it’s actually pretty simple to make. Just read through the steps first and give yourself time for the optional decorations and you will be fine!

A classic holiday centerpiece, this Bûche de Noël (Yule Log) combines a light cocoa sponge cake rolled with sweetened whipped cream and covered in decadent chocolate ganache, designed to resemble a rustic log. You can adorn it with optional meringue mushrooms, sugared cranberries, and rosemary for a festive touch. These extras are simple to make but completely optional—perfect for elevating the dessert when you want to impress.

You can definitely do this.

What You’ll Need

This is just an overview of the ingredients and the process. For the full details, be sure to scroll to the printable recipe card below.

• Cocoa Powder – I use good old Hershey’s natural unsweetened cocoa powder most of the time.
• Chopped Chocolate – This is for the ganache. Use a good quality dark chocolate for best results. I’m partial to Trader’s Joe’s dark chocolate.
• Eggs – The sponge part of this cake is light and airy thanks to whipped egg whites being folded in. You’ll also need extra egg whites for the meringue mushrooms.
• Heavy Cream – For both the sweetened whipped cream filling and the chocolate ganache topping.

How to Make a Yule Log

Start by making the decorations (see below) since they take the most time and can be made ahead.

When you are reading to make the sponge cake, beat the egg yolks with sugar until pale and fluffy. Mix in vanilla. In another bowl, sift together flour, cocoa powder, and salt. Fold into the yolk mixture.

Beat egg whites until foamy, then gradually add the remaining ¼ cup sugar.

Gently fold egg whites into the yolk mixture in thirds. Spread batter evenly in the prepared pan.

Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, greasing the edges. Bake for 10-12 minutes, until the cake springs back when lightly touched.

Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off parchment paper. Roll the cake tightly with the towel (starting from the short side) and let it cool completely.

Heat cream in the microwave or on the stovetop until just steaming (do not boil). Pour over chopped chocolate and let sit for 2 minutes.

Stir until smooth. Let cool to thicken before using to decorate the cake.

Meanwhile, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Unroll the cooled cake and spread the filling evenly over the surface. Roll it back up tightly(without the towel).

Place the roll seam-side down on a serving platter. Trim the ends for a clean look. Slice the roll approximately in half, then slice one of the halves on a diagonal and arrange the pieces to look like a log.

Spread ganache over the cake to resemble bark. Use a fork to create bark-like texture.

Chill for 1-2 hours before serving for easier slicing.

Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log for a festive look. Optionally, dust with powdered sugar for a snowy effect.

Making the Decorations

I have an entire post about how to make sugared cranberries with even more details, but these are so easy and fun to make! Plus, the sugared cranberries taste absolutely delicious.

Start by combining the sugar and water in a small saucepan over medium heat to make a simple syrup. Stir until the sugar dissolves, then add the cranberries and rosemary sprigs to soak for a few minutes.

Remove the cranberries and rosemary sprigs with a slotted spoon and transfer them to a wire rack to dry for about 1 hour until tacky.

Roll the sticky cranberries and rosemary in a bowl of granulated sugar until coated and sparkly. Transfer to a baking sheet lined with parchment paper and let dry completely. Store in an airtight container until ready to use. If you make these a day or two ahead and they start to weep, just toss them in sugar again and they will be ready to go.

For the meringue mushrooms, first preheat the oven to 225°F and line a baking sheet with parchment paper.

Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.

Transfer meringue to a piping bag with a round tip. Pipe small “caps” and “stems” onto the prepared baking sheet. It’s totally okay for them to be a little wonky and not uniform. It adds to their charm and gives a rustic woodland touch.

Bake for 90 minutes or until dry. Then remove from the oven and cool completely.

Dust the caps lightly with cocoa powder. Set aside or store in an airtight container for a couple of days until ready to use.

Heat chocolate melting wafers in the microwave in 20 second increments, stirring between each burst of heat until melted. Use melted chocolate to attach stems to caps.

Recipe FAQ’s

How to Store

Store the cake in the refrigerator, covered, for up to 3 days. Bring it to room temperature before serving for the best flavor.

Recipe Tips

• Rolling the cake while it’s still warm helps prevent cracks. Use a kitchen towel dusted with powdered sugar to make the process smoother.
• Let the ganache cool to a spreadable consistency before applying it to the cake. If it hardens too much, gently reheat it for a few seconds.
• The meringue mushrooms and sugared cranberries with rosemary are optional but elevate the presentation. Feel free to skip or use simpler decorations like a dusting of powdered sugar or chocolate shavings.
• The meringue mushrooms and sugared decorations can be made a day or two ahead. Store the mushrooms in an airtight container and the sugared decorations in a cool, dry place.

Recipe Variations

• Add 1 tablespoon of instant coffee granules dissolved in 1 tablespoon of hot water to the sponge cake batter or the whipped cream filling. This gives a subtle coffee flavor that pairs beautifully with the chocolate ganache.
• Spread a layer of hazelnut spread (like Nutella) over the sponge cake before adding the whipped cream. Garnish the log with chopped toasted hazelnuts for a nutty crunch.
• Add ½ teaspoon of peppermint extract to the whipped cream filling or ganache. Garnish with crushed candy canes for a festive, minty touch.

More Holiday Showstoppers

• Peppermint Bark Cheesecake
• French Fruit Tart
• Mini Cherry Cheesecake Tarts
• Festive Cranberry Coconut Cake
• Little Debbie Christmas Tree Cheesecake

Cheesecake

Cinnamon Roll Cheesecake

Bread

Christmas Star Bread

Cheesecake

Cranberry Cheesecake