Nothing says holiday magic like a Chocolate Yule Log Cake — a swirl of rich chocolate sponge, creamy ricotta filling, and whipped ganache that looks as stunning as it tastes. With a few simple steps, even first-time bakers can create a festive cake centerpiece perfect for Christmas or any holiday gathering.
A Festive Buche de Noel
Nothing says Christmas season quite like a Chocolate Yule Log Cake. The combination of a delicate chocolate sponge, creamy ricotta–cream cheese filling, and rich chocolate ganache transforms a humble sheet cake into a fancy cake centerpiece. Whether this is your first time attempting a Bûche de Noël recipe or you’re a seasoned baker, this classic Christmas dessert is surprisingly approachable when you follow the easy way we’ve laid out below.
From the soft sponge baked on a baking sheet to the finishing touches of meringue mushrooms and rosemary sprigs, this festive cake is not only a treat for the taste buds but also a feast for the eyes. With good news — you don’t need professional experience to make beautiful cakes at home — this guide will walk you through each step, including tips for rolling, chilling, and decorating your chocolate Yule log cake.
Why This Chocolate Yule Log Cake Works
The Yule Log Cake, or Bûche de Noël, is a holiday gathering classic with roots in European culinary traditions. According to Larousse Gastronomique, it was originally designed to resemble the logs burned on Christmas Eve. Today, bakers all over the world create variations that are as much about flavor as they are about presentation.
Our chocolate sponge cake is light and flexible, making it perfect for a Swiss roll cake or cake roll, while the cream filling of ricotta and cream cheese adds richness without heaviness. Topped with a whipped chocolate ganache textured to mimic tree bark, this chocolate Yule log cake is the ultimate Christmas Yule Log Cake for your holiday celebrations.
Ingredients and Their Roles
Chocolate Sponge Cake
- Eggs (separated) – Whipped yolks and whites give lift and a tender crumb.
- Granulated sugar – Stabilizes whipped egg whites and sweetens the chocolate sponge cake.
- Vegetable oil – Adds moisture without altering the chocolate flavor.
- Vanilla extract – Enhances the aroma and overall flavor of the sponge.
- Cake flour – Produces a delicate texture ideal for roll cakes.
- Cocoa Powder – Provide deep chocolate flavor.
- Baking powder & baking soda – Leaven the sponge for a light, fluffy cake.
- Kosher salt – Balances sweetness and enhances flavor.
- Powdered sugar – For dusting and rolling.
Cream Filling
- Butter (room temperature) – Adds richness and helps create a creamy filling.
- Cream cheese & ricotta – Produce a smooth cream filling with subtle tang.
- Powdered sugar – Sweetens and stabilizes the filling.
- Ground cinnamon & orange zest – Provide seasonal warmth.
- Vanilla extract & salt – Round out flavors and balance sweetness.
Chocolate Ganache
- Heavy Cream or coconut milk – Forms the base for a rich, silky chocolate ganache.
- Finely chopped chocolate – Melts into a smooth, glossy coating.
- Sweetener or corn syrup – Balances the bitterness and ensures a glossy finish.
- Vanilla extract & salt – Elevate the chocolate flavor.
Decorations
- Homemade mushroom cookies, Meringue mushrooms, matcha, orange zest, sliced almonds, chocolate wafer crumbs, rosemary sprigs – Add texture, color, and a natural forest effect.
- Powdered sugar – Creates a snowy finish reminiscent of the holiday season.
How to Make Your Chocolate Yule Log Cake
Step 1: Prepping the Cake Batter
- Preheat the oven to 350˚F (175˚C) and line a baking sheet with parchment paper, greasing it lightly.
- Separate egg yolks and whipped egg whites into separate bowls.
- Using a stand mixer or electric hand mixer, beat the egg whites at high speed until they reach soft peaks, then add part of the sugar and continue to stiff peaks. Set aside.
- In a separate large bowl, beat the egg yolks and remaining sugar until pale and ribbon-like. Add vegetable oil and vanilla extract, mixing at low speed.
- Sift dry ingredients (cake flour, cocoa powder, baking powder, salt) over the egg mixture and gently fold.
Pro Tip: Folding the whites in three batches helps maintain volume and prevents deflating the sponge.
Step 2: Baking and Rolling the Chocolate Sponge Cake
- Spread the cake batter evenly using an offset spatula on the parchment paper-lined pan.
- Bake for 8–10 minutes, until the cake springs back to touch. Do not overbake; a cooled cake that is too dry will crack when rolled.
- Dust a clean kitchen towel with powdered sugar. Immediately turn the cake out onto the towel, peel off the parchment paper, and dust the bottom of the cake with more sugar.
- Starting from the short side, roll the cake gently in the towel. Let cake cool to room temperature.
Step 3: Preparing the Cream Filling
- In the bowl of a stand mixer, beat butter at high speed until smooth.
- Add cream cheese and ricotta, mixing until fully incorporated.
- Fold in powdered sugar, cinnamon, orange zest, vanilla extract, and salt until the mixture forms a thick, creamy filling.
- Chill in the refrigerator until ready to assemble.
Fun Part: Tasting a bit of the filling is encouraged — it’s rich, creamy, and the perfect balance of sweetness and tang.
Step 4: Filling and Rolling the Cake
- Unroll the cooled cake carefully and spread the cream filling in a thin layer using a palette knife or offset spatula.
- Re-roll the cake from the short side, using the towel to guide it, and place it on a serving plate.
- Wrap in plastic wrap and chill for at least 2 hours or overnight to allow the filling to set.
Pro Tip: Rolling from the short side produces a tighter spiral, while the long side can create a wider, more dramatic swirl.
Step 5: Making the Chocolate Ganache
- Heat heavy cream (or coconut milk) with sweetener until small bubbles appear on the edges; do not boil.
- Pour over finely chopped chocolate in a bowl. Let sit 2–3 minutes, then whisk until smooth.
- Cover with plastic wrap directly on the surface of the ganache and refrigerate until firm.
- Use a whisk attachment to whip the ganache until it’s light, fluffy, and easy to spread.
Step 6: Frosting and Decorating the Chocolate Yule Log Cake
- Remove the chilled cake from the towel and place it on the serving plate.
- Spread whipped chocolate ganache evenly with an offset spatula. Use the tines of a fork to create tree bark patterns on the surface of the ganache.
- Add mushroom cookies or meringue mushrooms, matcha, orange zest, sliced almonds, chocolate wafer crumbs, and rosemary sprigs for a woodland effect. Dust lightly with powdered sugar for a snowy touch.
- Optionally, cut a small piece from the short end and attach it as a branch.
Example: For a realistic chocolate Yule log cake, position the branch slightly angled and dust with cocoa powder or matcha.
Recipe Variations
Vegan Swiss Roll Cake: Use aquafaba instead of eggs, plant-based butter, and heavy whipping cream alternatives.
Orange-Spice Yule Log: Add more zest and cinnamon to the sponge and filling.
Tiramisu-Inspired Chocolate Roll Cake: Brush sponge with espresso or rum before spreading cream.
Caramel-Pecan Bûche de Noël: Add caramel and chopped nuts to the cream filling.
Tips & Tricks for Success
- Always roll the cake while warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar for smooth rolling.
- Whip ganache to the correct consistency; under-whipping may cause chocolate icing to slide.
- Refrigerate components separately if preparing next day.
- Use a palette knife for precise spreading and smooth chocolate cream coverage.
Serving Suggestions
- Slice carefully with a serrated knife warmed in hot water.
- Serve with berries, whipped cream, or ice cream.
- Display on a serving plate and decorate with herbs or edible greenery for a holiday gathering centerpiece.
Storage Tips
Make-ahead: Prepare sponge, filling, and ganache next day and assemble before serving.
Refrigerate wrapped in plastic wrap: 3–4 days.
Freeze slices: 1 month, thaw in the fridge before serving.
Cracks usually occur if the sponge is overbaked, cooled too long, or the whipped egg whites were not folded properly. Always roll the sponge while warm using a clean kitchen towel dusted with powdered sugar.
Yes! Wrap in plastic wrap and freeze. Thaw in the fridge before applying chocolate ganache and decorations.
Use a fork’s tines to drag lines across the surface of the ganache, mimicking tree bark. Add branches from the short end and decorate with meringue mushrooms and nuts.
Stored in an airtight container or wrapped with plastic wrap, it will stay fresh 3–4 days.
This Yule log cake recipe uses cream cheese and ricotta for a creamy filling, but buttercream or mascarpone creams also work.
Use a baking sheet or half-sheet pan lined with parchment paper. A sheet cake ensures a thin layer that rolls easily without cracking.
Final Thoughts
This chocolate Yule log cake combines a chocolate sponge cake, a creamy filling, and a whipped chocolate ganache. With proper rolling, chilling, and decorating, your Christmas Yule Log Cake will be a centerpiece for any holiday gathering, and with this full recipe, even a first time baker can achieve a beautiful cake.
More Festive Recipes To Try
- Easy One Bowl Cranberry Orange Loaf Cake Recipe
- Easy 3 Ingredient Cranberry Icebox Cake Recipe
- Mushroom Cookies Recipe
- Molded Gingerbread Cookies
- Sourdough Jam Sandwich Cookies
- Italian Baci di Dama Cookies (Lady’s Kisses)
- Vegan Vanilla Crescent Cookies (Vanilkové Rohlíčky / Vanillekipferl)
- Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
- Vegan Rugelach
Love This Recipe?
Please leave a star rating of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.
Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!
Chocolate Yule Log Cake Recipe (Bûche de Noël)
Equipment
- 1 stand mixer with a balloon whisk attachment and/or hand mixer
- half sheet pan
- kitchen towel
- parchment paper
Ingredients
Chocolate Sponge Cake:
- 4 large eggs
- 100 g granulated sugar (1/2 cup, divided)
- 2 tablespoons neutral-tasting oil (such as extra-light olive oil or grapeseed oil)
- 1 teaspoon vanilla extract
- 70 g all-purpose flour (1/2 cup)
- 40 g cocoa powder (1/2 cup)
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 30 g powdered sugar (1/4 cup, for dusting)
Ricotta Cream Cheese Filling:
- 56 g salted butter (1/2 stick or 2 oz at room temperature)
- 85 g cream cheese (3 oz., at room temp)
- 85 g strained ricotta (3 oz.)
- 120 g powdered sugar (1 cup, sifted)
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Coconut Milk Ganache:
- 1 cup heavy cream (8 fl. oz.)
- 212 g dark chocolate (or 7.5 oz., 70-72% cacao, about 1 cup when chopped)
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Decorations:
- matcha
- orange zest
- mushroom cookies
- sliced almonds
- chocolate wafer cookie crumbs
- powdered sugar
- whole nuts
- fresh greenery non-edible or edible herbs like rosemary or mint
Instructions
- Preheat oven to 350˚F/175˚C. Grease a half sheet pan and line it with parchment paper, then grease the parchment paper.
- Separate egg whites and yolks.
- Whip egg whites in a stand mixer or with a hand mixer until foamy, about 3-4 minutes, then add 25 g (2 tablespoons) of the sugar and continue whipping until they form stiff peaks, about 3-4 more minutes. Set them aside.
- In a separate bowl beat egg yolks until they turn pale and creamy, about 3 minutes. Then add the remaining 75 g of sugar and beat until they leave a ribbon that holds for 3 seconds before melting back into the mixture, about 4-5 more minutes.
- Add oil and vanilla to the egg yolk mixture and beat until incorporated, about 1 minute.
- Sift flour, cocoa powders, and baking powder into the bowl with the egg yolk mixture. add the kosher salt then mix to incorporate everything, about 1 minute.
- Fold the egg whites into the batter in 3 batches. You may lose some of the air during the first folding because the batter is stiff. Once the first 1/3 of the egg whites are fully incorporated, fold the remaining batches more gently, being careful not to over mix, or the egg whites will deflate.
- Spread the batter into the half sheet pan with a small offset spatula, making sure to get it all the way into the corners in one even layer.
- Bake for 8 minutes at 350˚F/175˚C until the cake springs back and the edges start to come away from the sides. Be careful not to over bake the cake because it is so thin.
- Remove the cake from the oven and run a knife around the edges.
- While the cake is still warm dust the top of the cake with powdered sugar in one even layer. Lay a kitchen towel over the top of the cake followed by an inverted cooling rack. Now grab the sides of the pan and cooling rack tightly (use pot holders if it is too hot to touch) and flip them over so that the cooling rack is on the bottom and the sheet pan is now inverted on top. Remove the sheet pan then peel off the parchment paper and dust the now exposed bottom of the cake with powdered sugar.
- Starting from a short side of the cake fold the edge of the kitchen towel over the edge of the cake then roll the cake so that the kitchen towel gets rolled up with the cake. Let it cool to room temperature in the towel.
- Make the filling while the cake cools. Cream softened butter in a mixer, about 1 minute then beat in the cream cheese and strained ricotta until incorporated for about 1 minute.
- Add sifted powdered sugar, cinnamon, orange zest, vanilla extract, and salt and mix until thick and fluffy, about 2-3 minutes. Refrigerate until ready to use.
- When the cake is cooled, unroll it and spread the filling over the cake in one even layer. Roll it back up using the kitchen towel to help guide it. Keep it wrapped in the kitchen towel and move it onto a sheet pan then refrigerate the cake to let the filling set, at least 2 hours and up to overnight. Cover the sheet pan with plastic wrap if refrigerating overnight.
- Make the ganache while the cake chills. Chop the chocolate into small pieces.
- Heat the heavy cream and sugar in a small saucepan over medium heat until the milk just starts to bubble on the edges. Don't let it boil. Remove from the heat and add the chopped chocolate and vanilla extract and whisk until smooth and glossy.
- Pour the warm ganache into the bowl of a stand mixer or a mixing bowl. Place a piece of plastic wrap directly on the ganache and refrigerate until the ganache is firm, about 2 hours or up to overnight. I just refrigerate it for the same amount of time as the cake.
- Once the ganache is firm whip it with a balloon whisk attachment until it is fluffy and smooth, like frosting.
- To frost the cake, unwrap it from the towel. Transfer the cake to a cake stand or whatever you will use to serve it before decorating it because it will be hard to move after it is decorated.
- Cut a small piece of the log at a diagonal and move it to the side to create a branch if you want, or leave it as a straight log.
- Spread the ganache evenly over the cake with an offset spatula and use a fork to create the texture of the bark by dragging it in organic lines over the surface of the ganache.
- Decorate the cake with matcha dust and orange zest to mimic lichen. Stick sliced almonds into the cake to mimic wood fungi. Add sugar cookie mushrooms and spread chocolate wafer/Oreo cookie crumbs around the cake to mimic soil. Add greenery or herbs and whatever else you’d like to use as decorations.
- Slice to serve.
Notes
- Keep refrigerated and enjoy within 3 days.
Kaity Farrell
test
Ladleah Dunn
Great sponge recipe, love the filling (perfectly sweet but not too), and the ganache using coconut milk is just right.
Kaity Farrell
Thanks so much, Leah!