The Yule Log Cake, or Bûche de Noël as some call it, is one of those special holiday desserts that just feels right. It brings out a sense of wonder and tradition that few other recipes can match.
For years, I’ve seen this cake become a centerpiece, not just on the table, but in family memories. Chef Thomas knows that making this cake is a bit of an event, and it’s always worth the effort.
It’s a classic for a reason, and you’ll find it’s simpler than it looks to create this beautiful treatespecially if you already enjoy rich desserts like this decadent homemade chocolate cake
- Light sponge pairs well with rich filling
- Classic presentation that suits festive tables
- Teaches useful techniques like rolling and filling
- Rolling can be tricky without practice
- Requires a bit more time than everyday desserts
Table of Contents
Why You’ll Love Yule Log Cake
I’ve been making cakes for a very long time, and some recipes just stick with you. This Yule Log Cake is one of them. It’s not just a dessert; it’s a project that brings folks into the kitchen, creating memories as much as it creates a beautiful cake.
I remember one Christmas, my youngest granddaughter, Lily, helped me with the frosting. Her tiny fingers trying to draw the “bark” lines were just perfect, and the cake looked wonderful because of it. It’s about sharing, making a bit of a mess, and laughing through it all.
This recipe uses everyday ingredients and straightforward steps, meaning you don’t need fancy skills to make something truly special. Chef Thomas knows that sometimes the simplest ingredients, handled with care, create the best results, and this cake proves it. It’s about bringing a little magic to the holiday table without the stress, especially if you already enjoy classic desserts like this homemade New York-style cheesecake.
Get The Yule Log Cake Recipe
Yule Log Cake
Ingredients
Equipment
Instructions
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper; spray with baking spray with flour. Place paper baking cup in each of 9 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 3 cups of the batter into pan, spread evenly. Divide remaining batter among muffin cups.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center. Bake cupcakes 14 to 16 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, sprinkle 2 tablespoons powdered sugar over clean kitchen towel. Run knife or metal spatula around edges of pan to loosen cake. Carefully turn cake upside down onto kitchen towel. Peel away parchment paper; immediately roll up cake and towel from narrow end. Cool completely on cooling rack, about 45 minutes with seam centered on bottom of cake. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Let stand at room temperature 40 to 60 minutes, stirring occasionally, until slightly thickened and still spreadable.
- Carefully unroll cake; remove towel. Spread Filling evenly over cake; roll up cake. Place on serving platter; cover loosely while waiting for frosting to thicken. Spread Frosting over cake. Using fork, drag tines through frosting to look like a log. Refrigerate about 30 minutes or until chocolate is set. Let stand at room temperature 10 minutes before serving. Store loosely covered in refrigerator.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Eggs | 6 |
| Betty Crocker™ Super Moist™ Devil’s Food Cake Mix | 1 box |
| Water | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Powdered sugar | 2 tablespoons |
| Semisweet chocolate chips | 3/4 cup |
| Heavy whipping cream | 2/3 cup |
| Betty Crocker™ Whipped Vanilla Frosting | 1 tub (12 oz) |
These are all things you can find easily at your grocery store. A quick check of your pantry before you start can save you a trip later on.
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How To Make Yule Log Cake
Line the bottom of your 15x10x1-inch baking pan with parchment paper. This paper is a lifesaver for getting the cake out easily. Give it a good spray with baking spray that has flour in it.
Chef Thomas’s Tip: Don’t skip the parchment paper. It’s the secret to a clean release and makes rolling the cake much less stressful.
Now, add your cake mix, water, and vegetable oil. Beat on low speed for 30 seconds, then scrape down the sides of your bowl. Beat again on medium speed for just 1 minute.
Pour 3 cups of this batter into your prepared pan and spread it out evenly. Divide the rest of the batter into 9 regular-size muffin cups, each with a paper baking cup.
Bake your cupcakes for 14 to 16 minutes, or until a toothpick comes out clean. While everything bakes, you can start getting ready for the next step.
Chef Thomas’s Tip: Keep an eye on the cake, especially the thin layer. Ovens can be different, so trust your eyes and touch more than the clock alone.
Carefully turn the warm cake upside down onto that sugared towel.
Peel off the parchment paper. Now, immediately and gently roll up the cake and the towel together from the narrow end.
Let it cool completely on a cooling rack, seam-side down, for about 45 minutes. Cool the cupcakes for 10 minutes, then take them out of the pan and let them cool for another 30 minutes. You won’t use the cupcakes for the Yule Log, but they’re a nice bonus treat.
Chef Thomas’s Tip: Rolling the cake while it’s warm is important. It trains the cake to hold its shape later. If it cools unrolled, it might crack when you try to roll it.
If the chips aren’t smooth, continue microwaving in 15-second bursts, stirring after each, until it’s silky. Let this mixture sit at room temperature for 40 to 60 minutes, stirring now and then, until it thickens a bit but is still easy to spread.
Place your rolled cake onto a serving platter. Cover it loosely while you wait for your vanilla frosting to thicken slightly if it feels too soft. Spread the vanilla frosting all over the outside of the cake.
To get that classic ‘log’ look, use the tines of a fork to drag through the frosting, creating a bark texture. Refrigerate the cake for about 30 minutes, or until the chocolate sets.
Let it sit at room temperature for 10 minutes before slicing and serving. Store any leftovers loosely covered in the refrigerator.
Equipment and Tools I Used for This Recipe
For a Yule Log Cake, having the right tools makes the process smoother, especially when it comes to baking and rolling the sponge. I like to keep things simple and rely on a few dependable pieces that handle both preparation and finishing with ease.
- NO MORE LOST BEATERS: The snap-on storage case that comes with the Hamilton Beach hand mixer neatly holds the 2 beaters …
- EASILY HANDLES A VARIETY OF RECIPES: With 6 different speed options plus a QuickBurst button for an extra burst of power…
- EVERYTHING YOU NEED TO START MIXING: This hand mixer comes with 2 traditional beaters and a whisk that are dishwasher sa…
- Nonstick Quarter Sheet Pan for baking cookies, roasting vegetables, reheating leftovers; commercial grade and heavy gaug…
- Quarter sheet pan has a corrugated surface to facilitate air circulation for a quick release and evenly baked baked-good…
- Our Quarter Sheet sized baking sheet pan is finished with USA Pan’s proprietary clear nonstick silicone coating which al…
- Offset spatula by Ateco
- Tapered ground stainless steel blade for even flexibility
- Plastic handle; dishwasher safe, shock resistant and sanitary
If you like keeping your kitchen setup practical and reliable, it helps to have a few go-to tools on hand. Browse my complete list of recommended cooking essentials.
Tips From Chef Thomas
How I Serve Yule Log Cake
I like to keep the serving simple, letting the cake itself be the star. A dusting of powdered sugar over the “bark” gives it a snowy look.
You can add a few fresh cranberries or a sprig of rosemary for a pop of color. Sometimes, I’ll put a couple of small meringue mushrooms around the base of the cake, but that’s just for fun.
The Yule Log cake, or Bûche de Noël, has a rich history as a traditional Christmas dessert, evolving from earlier customs where a real log was burned during the holiday season, later becoming the rolled sponge cake we know today .
Serve it with a cup of hot coffee, tea, or even a glass of cold milk. It’s especially nice after a big holiday meal, light enough to enjoy but satisfying.
Variations and Adjustments for This Yule Log Cake
This recipe is a great starting point, but don’t be afraid to make it your own. If you prefer a different cake flavor, try a yellow or white cake mix instead of Devil’s Food.
You could also swap out the vanilla frosting for a chocolate or cream cheese frosting, though the vanilla provides a nice contrast to the chocolate cake.
For the ganache filling, you can add a drop of peppermint extract for a festive twist, or a splash of rum for the adults. Instead of chocolate chips for the filling, try dark chocolate for a richer taste.
The key is to experiment with flavors you and your family enjoy. There’s no wrong way to make it delicious, especially if you enjoy creative no-bake desserts like this no-bake banana pudding cheesecake.
Storage & Make-Ahead
Once frosted, the Yule Log Cake can be stored loosely covered in the refrigerator for up to 3 days.
If you want to get a head start, you can bake the cake layer and roll it up in the towel a day ahead. Once cooled completely, wrap it tightly in plastic and leave it at room temperature.
Make the ganache filling the day you plan to assemble and serve. The assembled cake freezes well too; wrap it tightly in plastic wrap, then foil, and it will keep for up to a month. Thaw in the refrigerator overnight before serving. If you enjoy make-ahead desserts like this, you might also like this Do Nothing Tornado Cake
FAQ About Yule Log Cake
What if my cake cracks when I unroll it?
Don’t worry too much. This happens sometimes. You can gently push the cracked parts back together, and the filling and frosting will usually cover any small imperfections. Remember, it’s about the taste and the effort, not always perfection.
Can I use a different kind of cake mix?
Yes, absolutely. A yellow or white cake mix would also work well with the chocolate ganache and vanilla frosting. Feel free to choose your family’s favorite flavor.
How do I get the ‘bark’ look on the frosting?
After spreading the frosting evenly, take the tines of a regular dinner fork and gently drag them across the surface of the cake, from one end to the other. You can go in different directions to create a more natural wood grain appearance.
Can I make this Yule Log Cake ahead of time?
Yes, you can. The cake layer can be baked and rolled a day in advance. Once assembled and frosted, the cake is best within 2-3 days when stored in the refrigerator.
What is the difference between a Yule Log and Bûche de Noël?
They are the same thing. Bûche de Noël is the French name for Yule Log, both referring to the traditional holiday dessert shaped to resemble a log.
Do I have to make the chocolate chip filling?
You don’t have to, but it adds a nice layer of flavor and texture. If you’d rather keep it simpler, you could just use more of the vanilla frosting as a filling, or even a bit of jam.
Final Thoughts on Yule Log Cake
Making a Yule Log Cake might seem like a grand undertaking, but it’s really a series of simple steps that lead to a beautiful result. Don’t let the idea of a “fancy” cake intimidate you.
The most important thing is to enjoy the process, from mixing the batter to drawing those final bark lines with a fork.
It’s a wonderful way to bring a little extra cheer to your holiday table, and it’s a tradition that can be passed down. Chef Thomas hopes this recipe brings as much joy to your kitchen as it has to mine over the years. Happy baking, and if you enjoy warm, classic flavors, you might also like this super moist spice cake.
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