Yule Log Cake

This Yule Log Cake, a chocolate sponge cake stuffed with mascarpone cream and topped with chocolate ganache. It is festive, delicious and completely homemade!

What is a Yule Log cake?

The Christmas tradition of lighting a yule log dates back to before Medieval Times. People would carefully choose a Christmas tree and bring it into their homes. Then, they would place the largest part into the fire. The entire tree would be lit and keep the fire burning throughout the day.

The Yule Log Cake (also known as a Buche de Noel) is a traditional Christmas cake. We won’t burn it, but we will eat it! It’s a chocolate cake roll with cream, chocolate ganache and made into a log shape.

This is the mascarpone-whipped cream version that I am sharing with you today. It’s a deliciously tender chocolate cake, topped with whipped chocolate Ganache and whipped chocolate ganache. For a rustic, Christmas-y feel, it’s decorated with rosemary and sugared cranberries.

How to make a Yule log cake?

You will start with the chocolate cake when making a Yule Log Cake. You may have made a Pumpkin Cake Roll. It’s similar to the Yule Log Cake, but it uses a larger pan. Later, you can trim a portion of the log and attach it to one side to make a branch. You will need parchment paper to line the pan. This will allow you to roll the cake in the pan later.

Once the cake has been baked and is still warm, please remove it from the pan using parchment paper. Start at the shorter end and roll up the cake tightly with the parchment paper. Let the cake cool completely. This will ensure that the cake does not crack when you roll it up and fill it.

Spread the filling evenly on the cooled cake. Then, roll it again. Cover the cake with plastic wrap and cool in the refrigerator.

How to decorate a Yule log cake?

You’ll need to make the chocolate ganache once you have decorated the cake. I whipped it to make the chocolate ganache lighter in color and texture. However, you can also use it straight away without whipping.

While the cake is cooling, prepare the chocolate ganache. Let the ganache cool to room temperature before whipping it up at high speed until it becomes lightened and fluffy.

To make the log look like a branch, cut off a small piece (about 3 inches) of the log. Please attach it to the side with a little chocolate glaze.

Spread the chocolate glaze over the cake. Leave the ends unadorned. You can decorate the cake with rosemary sprigs and sugared cranberries by using a fork.

You’ll be left with a delicious chocolate Yule Log to give as a gift for Christmas.

This is the Best Chocolate Yule Log Recipe:

This Yule Log Recipe has so many great things-

  1. The actual cake. I tried many cakes during my testing of this recipe, but none got me excited about eating them. They were dry and lacked flavor. The egg whites are only whipped and then added to the cake. This makes the cake more tender. For a better flavor, it also uses dark chocolate.
  2. The filling. Instead of using a plain whipped cream to fill it, I used a mascarpone-whipped cream. Although it doesn’t overpower the cake, it adds a special flavor and is worthy of being your Christmas centerpiece.
  3. The whipping chocolate ganache. This lightens the cake and prevents it from feeling too heavy. The light frosting is required because the cake and fillings are so light. The rich chocolate ganache is light in texture and flavor. Perfection!


The Yule Log Cake, a chocolate sponge cake stuffed with mascarpone cream and topped with chocolate ganache, is a classic! It is festive, delicious and completely homemade!


Chocolate Cake

  • 3/4 cup (98g) all-purpose flour
  • 1/3 cup (38g) Hershey’s Special Dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Mascarpone Whipped Cream Filling

  • 1 1/4 Cup (300ml), heavy whipping cream, chilled
  • 3/4 cups (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 8oz ( 226.5g] Mascarpone cheese, softened but still cold*

Whipped Chocolate Ganache

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy whipped cream
  • Optional sugared cranberries
  • Optional: Sugared rosemary


1. preheat oven to 350°F A parchment paper should be used to line a jelly roll sheet pan measuring 17×12 inches. On all sides, ensure that the parchment paper is at least 1 inch higher than the sides of your pan. The parchment paper will be used later to lift the cake from the pan and then roll it up.

2. Mix the flour, cocoa and baking powder in a large bowl. Set aside.

3. Combine the sugar and egg yolks in a large bowl and mix until combined.

4. Mix the vanilla extract, melted butter, and sour cream and mix well.

5. Mix the dry ingredients and then let it cool down.

6. Mix the egg whites in a large bowl. Whip on high speed until you get stiff peaks.

7. To loosen the batter, gently fold 1/3 of the whipped eggs whites into the chocolate mixture.

8. Fold in the egg whites remaining and fold gently until combined.

9. Bake the batter in the prepared pan for about 10-12 minutes or until it springs back when baked and a toothpick inserted is clean.

10. Take the cake out from the oven immediately and use the parchment paper to lift it out of the pan.

11. When the cake is still hot, roll it up using parchment paper for baking it. Allow the cake to cool completely.

12. Once the cake is cool enough to handle, prepare the filling. Mix the heavy whipping cream, powdered sugar, vanilla extract, and salt in a large bowl. Whip on high speed until you get soft peaks.

13. Mix the mascarpone cheese with whipped cream until you get stiff peaks. It will take a few minutes.

14. Carefully roll the cake roll, paying attention to any areas that may be stuck. To help the cake unroll, you can use an offset spatula (or something similar) and run it along with parchment paper.

15. Spread the filling on the unrolled cake and then roll it up again without using parchment paper.

16. Cover it with plastic wrap seam-side down and place it in the refrigerator for at least one hour.

17. Make the chocolate ganache once you decorate the cake. Place the chocolate in a medium-sized bowl. Set aside. In a microwave, heat the cream until it boils. Pour it over the chocolate.

18. Let the cream and chocolate sit for a while before whisking until smooth. Allow the ganache to cool to room temperature (or lower if you prefer thinner), and then transfer it to a large mixing bowl.

19. Keep whipping at high speed until the color is lighter and the mixture is thick enough for spreading.

20. Use a large, serrated knife to cut a 3-inch piece of log for decoration. Use a slight diagonal to cut.

21. Attach the small log to one side of the larger one using some chocolate glazes.

22. Spread the chocolate ganache over the cake and then use a knife to make bark-like lines. If desired, decorate the cake with sugared cherries and rosemary (instructions are in notes).

23. Keep the cake in the refrigerator until you are ready to serve it.

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