Last updated: October 29, 2026
This christmas yule log cake is a soft chocolate sponge rolled around vanilla whipped cream and covered in ganache that looks just like tree bark. The full recipe card is below, and the walkthrough here covers every stage so you can roll it with confidence.
What You Need for a Christmas Yule Log Cake
A christmas yule log cake needs only pantry staples, and every ingredient has one clear job. The sponge, the filling, and the ganache each come together from a short list, so the shopping is easy.
The Chocolate Sponge
The sponge uses 4 large eggs, separated, along with 3/4 cup of granulated sugar, 1/2 cup of all-purpose flour, and 1/4 cup of unsweetened cocoa powder. A half teaspoon of baking powder, a quarter teaspoon of fine salt, and 1 teaspoon of vanilla extract round it out.
Let the eggs sit out until they reach room temperature, because cold whites do not whip to full volume. Dutch-process and natural cocoa both work, though Dutch-process gives a darker color and a smoother chocolate flavor.
The Vanilla Whipped Cream Filling
The filling is 1 1/2 cups of cold heavy whipping cream beaten with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Cold cream in a chilled bowl whips faster and holds its shape longer.
The Ganache Bark
The ganache is 8 ounces of finely chopped semisweet chocolate, 1 cup of heavy cream, and 2 tablespoons of softened unsalted butter. Chopping the chocolate small helps it melt evenly when the hot cream hits it, and the butter gives the finished ganache a soft shine.
Equipment
You need a 10 by 15 inch jelly roll pan, parchment paper, a stand mixer or hand mixer, and two large bowls. A thin cotton kitchen towel, an offset spatula, and a fork for the bark pattern finish the list.
How to Make a Christmas Yule Log Cake Step by Step
Bake the sponge for 10 to 12 minutes, roll it while it is still hot, fill it once it has cooled, and cover it in ganache after a short chill. The whole recipe takes just under 2 hours, and most of that time is hands-off cooling.
Prep the Pan and Heat the Oven
Heat the oven to 350°F. Line the 10 by 15 inch pan with parchment paper that hangs over the short edges, then lightly grease the parchment.
Whisk the flour, cocoa powder, baking powder, and salt in a bowl, then sift the mixture into a second bowl so no cocoa lumps remain.
Whip the Yolks and the Whites
Beat the egg yolks with 1/2 cup of the sugar on high speed for 4 to 5 minutes, until the mixture is pale, thick, and falls from the beaters in ribbons. Beat in the vanilla.
In a clean bowl, beat the egg whites on medium speed until foamy. Add the remaining 1/4 cup of sugar a spoonful at a time while beating on high, until stiff, glossy peaks form.
Fold and Bake
Fold one third of the whites into the yolk mixture to loosen it, then fold in the sifted dry ingredients in two additions. Fold in the remaining whites gently until no white streaks remain.
Spread the batter evenly into the corners of the pan and bake for 10 to 12 minutes, until the top springs back when you press it lightly.
Roll the Sponge While It Is Warm
While the cake bakes, lay a thin kitchen towel on the counter and dust it generously with 1/4 cup of powdered sugar. As soon as the pan comes out of the oven, run a knife around the edges, flip the cake onto the towel, and peel off the parchment.
Roll the warm cake up with the towel, starting from one short end, and set it seam side down on a wire rack for 30 minutes. This trains the sponge into a curve so it does not crack when you fill it later.
Make the Ganache While the Sponge Cools
Heat the cream in a small saucepan until it steams and tiny bubbles form at the edge, then pour it over the chopped chocolate. Let it sit for 5 minutes, stir until smooth, and stir in the softened butter.
Leave the ganache at room temperature for about 45 minutes, stirring now and then, until it thickens to a spreadable frosting texture.
Fill and Re-Roll
Beat the cold cream, powdered sugar, and vanilla to stiff peaks. Gently unroll the cooled sponge, spread the cream to within 1 inch of the far short edge, and roll it back up without the towel.
Wrap the log tightly in plastic wrap and chill it seam side down for 30 minutes.
Frost and Decorate
Trim a thin slice from each end of the chilled log at a diagonal. Set one trimmed piece against the side of the log with a dab of ganache to make a branch stump.
Spread the ganache over the log and the stump, then drag the tines of a fork lengthwise to make bark. Dust lightly with powdered sugar for snow and tuck rosemary sprigs and a few fresh cranberries around the base.
Tips for a Crack-Free Christmas Yule Log Cake
The three keys to a smooth roll are not overbaking the sponge, rolling it while it is hot, and keeping the filling cold. Each one protects the soft, flexible texture that lets the cake bend without breaking.
Watch the Oven Closely
A sponge this thin goes from perfect to dry in about two minutes. Start checking at 10 minutes, and pull the pan as soon as the top springs back.
Use Powdered Sugar on the Towel
Powdered sugar disappears into the cake, while flour leaves a pasty film on the chocolate. Dust the towel generously so the warm sponge releases cleanly.
Keep the Layers Cold and Cool
Never fill a warm sponge, because it melts the whipped cream and the filling squeezes out at the seam. Let the ganache thicken fully before spreading, or it will slide off the log instead of holding the bark lines.
Do Not Panic About Cracks
A small crack on the surface is easy to fix because the ganache covers everything. Press the edges together, spread the ganache a little thicker over that spot, and nobody will ever know.
Christmas Yule Log Cake Variations and Substitutions
The recipe card below uses the classic chocolate and vanilla combination, so everything in this section is an optional change that the card steps leave out. Each swap keeps the method exactly the same.
Peppermint Yule Log
Replace the vanilla in the whipped cream with 1/2 teaspoon of peppermint extract. Press crushed candy canes onto the ganache just before serving so they stay crunchy.
Raspberry Yule Log
Brush 1/3 cup of seedless raspberry jam over the sponge before you add the whipped cream. The tart fruit cuts through the rich ganache and adds a pretty red swirl to every slice.
Chocolate Choices
Semisweet chocolate gives a balanced, not-too-sweet ganache. Bittersweet makes a deeper, darker bark, while milk chocolate gives a softer, sweeter finish that kids tend to love.
How to Store, Make Ahead, and Freeze Your Yule Log Cake
Store the finished cake in an airtight container in the refrigerator for up to 3 days. Because the filling is whipped cream, the cake needs to stay cold.
The USDA Food Safety and Inspection Service says perishable food should not sit out for more than 2 hours, or 1 hour when the room is above 90°F.
You can assemble and frost the whole cake up to 1 day ahead and keep it covered in the refrigerator. Add the powdered sugar and rosemary just before serving so they look fresh.
To freeze it, wrap the filled but unfrosted roll tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then frost it as usual.
Every egg in this recipe is fully baked, and there is no raw egg in the filling or the ganache.
Serving Your Christmas Yule Log Cake
Slice the cake straight from the refrigerator with a sharp knife, wiping the blade clean between cuts. A 10 inch log cuts into 10 neat slices, and each slice shows off the spiral of chocolate and cream.
Serve it as the centerpiece of a Christmas dessert table, or set it out after a big holiday dinner when everyone wants something light and chocolatey. The sponge is airy enough that a slice never feels heavy.
A hot mug of coffee, a glass of eggnog, or a small pile of fresh raspberries all pair well with the rich ganache. For a cozy Christmas Eve, add a few sprigs of rosemary and a handful of cranberries around the platter.
The Story Behind the Yule Log Cake
The yule log cake, known in France as bûche de Noël, is a rolled sponge cake shaped like the log that families once burned in the hearth during the Christmas season. The cake is often traced back to France in the 1800s, though the exact origin is debated.
Today it is a Christmas tradition across France, Belgium, and French-speaking Canada, and it has become a favorite on American holiday tables too. Pastry chefs decorate theirs with meringue mushrooms, marzipan holly, and gold leaf, while home bakers usually stick to powdered sugar and a few sprigs of rosemary.
The beauty of this version is that it stays simple. Once you can roll a sponge, you can make a yule log that looks like it came from a French bakery.
Ready to bake? Use the recipe card below to print, save, or scale the full recipe.
Christmas Yule Log Cake
A tender chocolate sponge rolled around vanilla whipped cream and covered in silky chocolate ganache with a fork-drawn bark pattern. This classic Christmas dessert looks stunning and is easier than it seems.
Ingredients
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 large eggs, separated, at room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) powdered sugar, for dusting the towel
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 1/4 cup (30 g) powdered sugar, for the filling
- 1 teaspoon vanilla extract, for the filling
- 8 ounces (225 g) semisweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream, for the ganache
- 2 tablespoons (28 g) unsalted butter, softened
- Powdered sugar, for dusting the finished cake
- Fresh rosemary sprigs and fresh cranberries, for decorating
Instructions
- Heat the oven to 350°F. Line a 10 by 15 inch jelly roll pan with parchment paper that hangs over the short edges, then lightly grease the parchment.
- Whisk the flour, cocoa powder, baking powder, and salt in a bowl, then sift the mixture into a second bowl.
- Beat the egg yolks with 1/2 cup of the granulated sugar on high speed for 4 to 5 minutes, until pale, thick, and falling from the beaters in ribbons. Beat in 1 teaspoon vanilla.
- In a clean bowl, beat the egg whites on medium speed until foamy. Add the remaining 1/4 cup granulated sugar a spoonful at a time while beating on high, until stiff, glossy peaks form.
- Fold one third of the whites into the yolk mixture. Fold in the sifted dry ingredients in two additions, then fold in the remaining whites gently until no white streaks remain.
- Spread the batter evenly into the corners of the pan. Bake for 10 to 12 minutes, until the top springs back when pressed lightly.
- While the cake bakes, lay a thin kitchen towel on the counter and dust it generously with 1/4 cup powdered sugar.
- As soon as the cake comes out of the oven, run a knife around the edges, flip it onto the towel, and peel off the parchment. Roll the warm cake up with the towel, starting from one short end. Set it seam side down on a wire rack for 30 minutes.
- While the sponge cools, heat 1 cup heavy cream in a small saucepan until steaming, then pour it over the chopped chocolate. Let it sit for 5 minutes, stir until smooth, and stir in the butter. Leave the ganache at room temperature for about 45 minutes, stirring occasionally, until thick and spreadable.
- Beat 1 1/2 cups cold heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla to stiff peaks.
- Gently unroll the cooled sponge and spread the whipped cream to within 1 inch of the far short edge. Roll the cake back up without the towel, wrap it tightly in plastic wrap, and chill seam side down for 30 minutes.
- Trim a thin slice from each end of the chilled log at a diagonal. Attach one trimmed piece to the side of the log with a dab of ganache for a branch stump. Spread ganache over the log and stump, then drag a fork lengthwise through it to make bark.
- Dust with powdered sugar and decorate with rosemary sprigs and cranberries. Slice with a sharp knife, wiping the blade between cuts.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. The USDA Food Safety and Inspection Service says perishable food should not sit out for more than 2 hours, or 1 hour when the room is above 90°F. You can assemble and frost the cake up to 1 day ahead and keep it covered in the refrigerator; add the powdered sugar and rosemary just before serving. To freeze, wrap the filled but unfrosted roll tightly in plastic wrap and foil for up to 1 month, thaw overnight in the refrigerator, then frost. Optional variations: replace the vanilla in the filling with 1/2 teaspoon peppermint extract, or brush 1/3 cup seedless raspberry jam over the sponge before adding the cream.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 465Total Fat: 34gSaturated Fat: 20gSodium: 130mgCarbohydrates: 40gFiber: 2gSugar: 29gProtein: 6g
Christmas Yule Log Cake Questions
Why Did My Yule Log Cake Crack?
Cracks almost always come from overbaking or from letting the sponge cool flat before rolling. Bake for 10 to 12 minutes only, and roll the cake in the towel while it is still warm.
Any small cracks that remain will be hidden under the ganache.
Can You Make a Christmas Yule Log Cake Ahead of Time?
Yes, you can assemble and frost it up to 1 day ahead and keep it covered in the refrigerator. Add the powdered sugar and rosemary right before serving.
The finished cake keeps for up to 3 days in the refrigerator.
Can You Freeze a Yule Log Cake?
Yes, freeze the filled but unfrosted roll, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw it overnight in the refrigerator and frost it the next day.
What Size Pan Do You Need?
Use a 10 by 15 inch jelly roll pan. A larger pan makes a thin sponge that dries out quickly, while a smaller pan makes a thick sponge that cracks when it rolls.
How Many Slices Does One Yule Log Make?
One log makes 10 slices, each about 1 inch thick. The cake is rich, so small slices are plenty.
Why This Christmas Yule Log Cake Recipe Works
The sponge gets its lift from air, not from chemical leavening. Whipping the yolks with half of the sugar and the whites with the other half builds two stable foams, and folding them together gently keeps all that air in the batter.
Only 1/2 teaspoon of baking powder is added as backup.
Rolling the sponge while it is hot is what makes it flexible. The warm cake takes the curve of the towel, so it unrolls and rerolls later without splitting.
The ganache uses roughly equal parts chocolate and cream by weight, which sets to a spreadable, fudgy frosting once it cools for about 45 minutes. The cold whipped cream filling gives a light contrast to that dense chocolate, and the chill before frosting keeps the log firm enough to coat cleanly.
Bring Your Christmas Yule Log Cake to the Holiday Table
A christmas yule log cake looks impressive, yet it comes together from one pan, a handful of ingredients, and a little patience. Follow the steps above, keep the sponge warm when you roll it and the filling cold when you serve it, and you will have a dessert that looks like it took all day.
Save the recipe card, bake your log this week, and tell us how your bark came out in the comments.
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