Why You’ll Love Bûche de Noël (Yule Log) Recipe

The sponge cake is light and tender thanks to a whipped‑egg‑white technique, making it easy to roll without cracking.
The mascarpone‑whipped cream filling adds richness and polish without feeling heavy.
The whipped chocolate ganache coating gives that classic bark‑like texture and luxurious chocolate flavour.
With the cut‑off “branch” piece attached to the side and optional sugared cranberries/rosemary, it becomes a show‑stopping holiday centrepiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:
3/4 cup all‑purpose flour
1/3 cup (about) dark cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, separated
3/4 cup granulated sugar
5 tbsp sour cream
1/4 cup unsalted butter, melted
1 tsp vanilla extract

For the mascarpone whipped‑cream filling:
1 ¼ cups heavy whipping cream (cold)
¾ cup powdered sugar
1 tsp vanilla extract
⅛ tsp salt
8 oz (≈ 226 g) mascarpone cheese, softened but still chilled

For the whipped chocolate ganache coating:
8 oz semi‑sweet chocolate, finely chopped
1 cup heavy whipping cream
Optional decorations: sugared cranberries, sugared rosemary sprigs

Directions

Preheat your oven (to around 350 °F / 175 °C). Line a 17×12 inch jelly‑roll sheet pan with parchment paper, ensuring the paper sticks up at least an inch above the pan edges (to help lift the cake out later).
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
In a large bowl, whisk the egg yolks with the granulated sugar until well‑combined. Add the sour cream, melted butter and vanilla extract and whisk until smooth.
Add the dry‑ingredient mixture from step 2 to this wet mixture, gently whisking until combined; set aside.
In a separate bowl, beat the egg whites on high speed until stiff peaks form.
Gently fold about one‑third of the whipped egg whites into the cake batter to loosen it. Then fold in the remaining egg whites until just incorporated—being careful not to deflate too much air.
Pour/spread the batter evenly into the prepared pan and bake for about 10‑12 minutes, or until the top springs back lightly when touched and a toothpick inserted comes out clean.
Immediately after removing from the oven, lift the cake out of the pan using the parchment paper and place it on a counter. While still hot, roll up the cake starting from the short end, using the parchment to guide it (this helps shape it and prevent cracking). Some recipes recommend unrolling and re‑rolling a few times during cooling to help elasticity.
Allow the rolled cake to cool completely (about 1‑1½ hours, depending on room temperature).
Meanwhile prepare the filling: In a mixer bowl, beat the cold heavy cream, powdered sugar, vanilla extract and salt on high speed until soft peaks form. Add the mascarpone cheese and continue whipping until stiff peaks form.
Once cake is cooled, carefully unroll it, loosen any edges using an offset spatula if needed, spread the filling evenly over the unrolled cake, then re‑roll (without parchment this time) to form the log. Wrap in plastic wrap (seam side down) and refrigerate for at least 1 hour to set.
Prepare the ganache: Place the chopped chocolate into a bowl. Heat the heavy whipping cream until just boiling, then pour over the chocolate. Let sit for a minute or two, then whisk until smooth. Allow to cool to room temperature (or slightly cooler) until it’s thick enough to whip. Transfer to a mixer bowl and whip on high speed until it lightens in colour and becomes spreadable.
Remove the chilled cake roll from the fridge. Using a large serrated knife, cut off a piece of log (about 3 inches length) on the diagonal and attach it to the side of the main log using some ganache (to resemble a branch stub).
Spread the remaining whipped ganache all over the log. Then use a fork to drag lines through the ganache to mimic bark texture. Decorate with sugared cranberries and rosemary sprigs if desired.
Refrigerate the finished cake until ready to serve.

Servings and timing

This recipe yields 8‑10 servings. Total time is approximately 1 hour 40 minutes (including cooling) plus at least 1 hour chilling time before decorating/serving.

Variations

Swap the mascarpone in the filling for cream cheese or simply whipped cream for a lighter version.
Use milk or dark chocolate for the ganache depending on sweetness preference.
Add a flavour twist: stir in a teaspoon of espresso powder into the cake batter for a mocha hint, or a bit of orange zest for bright flavour.
For gluten‑free, substitute a gluten‑free flour blend for the all‑purpose flour (ensure it’s suitable for cake rolls).
For decorative flair, skip sugared cranberries and rosemary and instead make meringue mushrooms to place on the log.
For a different filling, swap in a fruit‑preserve swirl (raspberry or cherry) beneath the whipped cream for tart‑sweet contrast.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. The ganache and filling stay fresh when chilled.
For longer storage, you may freeze the cake (preferably before decorating) wrapped tightly in plastic wrap and then foil; freeze up to 1 month. Thaw overnight in the fridge before decorating and serving.
There’s no reheating required—this dessert is best served chilled or at cool room temperature.

FAQs

How do I prevent the sponge cake from cracking when I roll it?

Ensure you roll the cake while it’s still hot using the parchment paper, which helps set the “memory” of the roll. Also, do not over‑bake the cake—it should remain pliable. Some recipes suggest unrolling and re‑rolling during cooling to increase flexibility.

Can I make this dessert ahead of time?

Yes. You can prepare the sponge, fill and roll it ahead, refrigerate, then when ready add the ganache and decorate. If freezing, wrap after rolling/filling and before decorating, then thaw and finish the decoration close to serving time.

My cake cracked slightly—can I still salvage it?

Absolutely. Use the ganache to “glue” any cracks together, and the bark‑lines fork‑texture will help camouflage minor imperfections. Cracks are common and don’t affect flavour.

Could I use a different filling besides mascarpone whipped cream?

Yes. You can use plain whipped cream, cream cheese whipped filling, or even flavored whipped cream (e.g., add cocoa or fruit purée) depending on taste preference.

How do I make the bark‑texture look realistic?

After coating with the whipped ganache, drag a fork lengthwise in one direction across the surface to produce “bark” grooves. Then optionally go back and drag again in the opposite direction for depth. Use a light dusting of powdered sugar for a “snow” effect if desired.

Can this be made nut‑free?

Yes. The core recipe does not include nuts. Just ensure any decorations (e.g., if you add sugared cranberries, meringue mushrooms) are made without nut‑based ingredients and avoid cross‑contamination.

What is the best way to decorate with sugared cranberries and rosemary?

Simmer half a cup sugar + half a cup water until sugar dissolves, cool, then dip cranberries and rosemary sprigs into the syrup and roll in sugar. Let them dry before placing on the cake to avoid soggy garnish.

Does the cake need to be served immediately after decorating?

You can decorate in advance and refrigerate until serving time. However, if left too long the whipped filling may settle slightly, and ganache surface may soften; serving within the same day is ideal for appearance and texture.

Could I make a smaller version of this cake?

Yes. You can scale the ingredients down to a smaller sheet pan size (e.g., half‑sheet) and adjust baking time accordingly. The technique remains the same—just reduce quantities and monitor baking time.

Conclusion

This Bûche de Noël (Yule Log) is a beautiful blend of visual flair and indulgent taste—perfect for holiday celebrations or whenever you want an impressive dessert. With a tender chocolate sponge, rich mascarpone whipped cream filling, and light but luxurious whipped chocolate ganache coating, it delivers both elegance and flavour. With a little planning and care in rolling and decorating, you’ll create a memorable centrepiece that delights both eyes and palate.