Christmas Yule Log (Bûche de Noël) is served on a big white platter. It's a chocolate sponge cake roll filled with vanilla buttercream, frosted with chocolate buttercream, and decorated with meringue mushrooms to look like a rustic yule log.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Bûche De Noël is a bakery-worthy Christmas Yule Log that’s as stunning as it is simple to make. With rich chocolate flavor, silky buttercreams, and festive charm, it’s the ultimate holiday showstopper.

Showstopping Beauty: A rustic, log-like finish with meringue mushrooms and powdered sugar “snow.”
Decadent Flavor: Light chocolate sponge filled with creamy vanilla and chocolate buttercreams.
Foolproof Method: Step-by-step guidance makes rolling and decorating easy—even for beginners.
Perfect for Celebrations: Feeds a crowd and looks spectacular on your holiday dessert table.

I know a Yule Log can seem like a big undertaking—especially if you’re not a confident cake decorator—but this one is actually easier than it looks. Its rustic finish means you don’t need smooth, clean sides; in fact, the charm is in the imperfect, tree bark-like texture. To ease some stress in holiday seasons, make the buttercreams ahead of time—up to a week in advance—and store them in the fridge until needed. I even go one step further and freeze mine for up to eight weeks, so I always have some on hand. The meringue mushrooms are delightfully sweet, but if making meringue feels intimidating, you can always buy a few festive embellishments online instead. The goal is to make the holidays fun, not stressful.

For other fancy-looking holiday desserts that are easy to pull off, check out my Simple and Beautiful Christmas Cake Decorating, Christmas Wreath Pavola, and Aunty Marian’s No-Bake Christmas Cake.

Bold Bakers Loved This!

“Tried this for our family Christmas, and wow! Everyone thought I bought it from a bakery. The cake rolled perfectly with no cracks—so happy I followed the steps!” — Emily R.

“This recipe is a winner! The sponge was super light, and the buttercream wasn’t too sweet. Added some sugared cranberries, and it looked so festive.” — Daniela M.

“I was nervous about making a Yule Log, but this was actually easy. Loved the rustic finish—it made decorating stress-free and it tasted amazing!” — Liam T.

IMPORTANT NOTE: This recipe was improved and updated on 11/16/2025, to include make ahead and storage instructions and Pro Chef Tips.

What is a Bûche de Noël (Christmas Yule Log)?
Tools You Need
Key Ingredients
How to Make a Christmas Yule Log
Gemma’s Pro Chef Tips
Make Ahead and Storage Instructions
FAQs
More Festive Rolled Cake Recipes

What is a Bûche de Noël (Christmas Yule Log) ?

My Christmas Yule Log (Bûche de Noël) is a chocolate sponge cake roll filled with vanilla buttercream, frosted with chocolate buttercream, and decorated to look like a rustic yule log.

A sponge cake’s signature texture is due to whisking egg whites and yolks separately, which aerates the batter and creates a foam structure. Sifting the flour mixture and the absence of butter or oil in the batter maintains the foam structure and keeps the chocolate cake light and airy.
Burning a yule log is an ancient traditional ritual to bring light and good luck in the dark days of winter. This was incorporated into French Christmas traditions and evolved into baking a yule log cake. These whimsical cakes mimic the look of a log and are festively decorated with holiday garnishes.

Tools You Need

11×17 (28×43 cm) jelly roll pan and parchment paper
Stand mixer fitted with a whisk attachment or a handheld electric mixer
Mixing bowl
Measuring cups and measuring spoons
Sieve
Metal spoon
Clean kitchen towel or tea towel
Offset Spatula
Serrated knife

Key Ingredients

Eggs
- Egg whites are whipped to add air bubbles to the batter, giving the Yule Log cake its signature light, delicate texture.
- The whipped egg whites also give the cake flexibility, making it easier to roll without cracking.
- The fat in egg yolks adds moisture and richness, contributing to the cake’s tender crumb.
- Egg yolks emulsify the batter, blending the ingredients and making it even and smooth.
Granulated sugar
- Granulated sugar sweetens the cake.
- Sugar attracts and retains moisture, keeping the cake from being too dry.
- When sugar is beaten in, it dissolves in the protein film on the surface of the air bubbles, retaining air to make the cake to rise during baking.
All-purpose flour
- All-purpose flour gives the cake structure and stability. With 9-11% protein, AP flour is perfect for making the Bûche de Noel cake stable but still tender.
Cocoa powder
- Unsweetened cocoa powder gives the cake its chocolate taste and rich, dark color.
- Natural cocoa powder is the best cocoa to use here.
Baking powder
- Baking powder contributes to a proper rise, making the cake airy, fluffy, and flexible.
Baking soda
- Baking soda, in conjunction with the baking powder and whipped egg whites, makes the Yule Log rise and contributes to a tender and delicate crumb.
Salt
- Salt enhances the flavor of the cake
- Salt reacts with the baking soda to contribute to the leavening process.
Powdered sugar
- Also known as “confectioners’ sugar”, is dusted on the warm cake before rolling to keep it from sticking to itself.
1 recipe Best-Ever Vanilla Buttercream
1 recipe Best-Ever Chocolate Buttercream
1 recipe Meringue Mushrooms

How to Make a Christmas Yule Log

To Make the Cake

Preheat and prepare the pan: Preheat the oven to 375°F (190°C). Butter an 11×17 inch (28×43 cm) jelly roll pan, line it with parchment paper, then butter and flour the parchment. Set aside.
Whip egg whites: In a clean, grease-free bowl, whip the egg whites on medium-high to soft peaks, about 2 minutes. Gradually add ¼ cup (2 oz/57 g) sugar, one tablespoon at a time, and continue whipping until glossy , stiff peaks form, about 3–4 minutes. Transfer to a separate bowl.
Beat egg yolks: Using the same mixing bowl, add the egg yolks and remaining ½ cup (4 oz/115 g) sugar. Whip on high speed until thick and pale, about 4 minutes.
Combine dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix batter: Add the dry ingredients to the egg yolks on low speed until just combined.
Fold in egg whites: With a metal spoon, fold in ⅓ of the whipped whites to lighten the batter, then gently fold in the remaining whites until fully incorporated. Spread batter evenly into the prepared pan.
Bake the cake: Bake for 10 minutes, or until the cake springs back when pressed and a tester inserted in the center comes out clean.
Flip and roll: Immediately lay a clean tea towel over the cake. Place the bottom of another baking sheet on top and carefully flip so the cake is on top. Gently lift the pan and peel off the parchment. Starting with a long side, roll up the cake in the towel and let it cool.

To Assemble the Cake

Unroll and frost with vanilla: Unroll the cooled cake and spread a thick layer of VanillaButtercream. Reroll the cake on the work surface without the tea towel.

Trim and arrange: Cut a 10-inch (25 cm) piece and place seam-side down on a serving plate. Trim ends if needed for a neat look.
Frost with chocolate buttercream: Spread a generous layer of Chocolate Buttercream over the roll, leaving ends exposed.

Add log branches: Cut the remaining roll in half and attach one piece upright on top of the log and the other on the side using chocolate buttercream. Spread more chocolate frosting to blend into one log.
Decorate: Add Meringue Mushrooms, sugared cranberries, rosemary sprigs, or other festive embellishments such as holiday-themed chocolate bars.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

Cool in a rolled shape: Whenever you make a cake roll, be sure to cool the cake in a rolled-up shape so you don’t get any cracks.
Use vanilla buttercream for structure: I love the taste and structure that the Vanilla Buttercream provides. For a lighter version, you can switch to Stabilized Whipped Cream filling—but keep it refrigerated and decorate with mushrooms just before serving, as the meringue will soften.
Stabilize meringue mushrooms: If your Meringue Mushrooms are falling over, put a small dab of buttercream on the base of the stem to help hold them in place.
Make sugared cranberries ahead: To create pretty sugared cranberries, heat ½ cup (4 oz/115 g) sugar and ½ cup (4 fl oz/120 ml) water in a small saucepan until the sugar dissolves. Remove from heat and stir in 1 cup (5 oz/142 g) fresh cranberries. Let sit for 5 minutes, then transfer to parchment paper. Let dry for 2 hours, then toss in more granulated sugar to coat.
Try different buttercream flavors: You can make this with different fillings like Peanut Butter Buttercream, Salted Caramel Swiss Meringue Buttercream, or even Coffee Buttercream by dissolving 2 tablespoons of instant espresso powder into milk before whipping it into the Vanilla Buttercream.

Make Ahead and Storage Instructions

Make ahead: You can prepare the Christmas Yule Log up to the step where it’s filled with Best-Ever Vanilla Buttercream. Wrap the rolled cake tightly in plastic wrap and refrigerate for up to one day before frosting and decorating.
Freeze buttercream for convenience: To save time during the holidays, you can make the buttercreams in advance. They keep well in the refrigerator for up to a week—or freeze for up to 8 weeks—so you always have some on hand.
Store leftovers: Once decorated, store any leftover cake in an airtight container at room temperature for up to 2 days.
Keep meringue decorations separate: If using meringue mushrooms or other delicate decorations, store them separately until ready to place on the cake, as they can soften if left in contact with frosting.

FAQs

How do I make sure my Christmas Yule Log is light and fluffy?
- The most common mistake when making a sponge cake like a Christmas Yule Log is over-mixing, which removes air and deflates the egg whites so the cake doesn’t rise and hold its shape. To keep the whipped egg whiles airy, use a thin metal spoon to delicately fold them into the batter.
- Make sure all of the ingredients are at room temperature. This ensures that the batter blends thoroughly, which helps aerate the batter, yielding a lighter, fluffier cake.
- Be careful not to overbake. The cake is ready when a thin knife inserted in the middle comes out clean.
Any more tips for successful rolling?
- Rolling is the hardest part. Carefully monitor the Buche de Noel baking and take it out of the oven when it’s just set. An over-baked cake will be less flexible and harder to roll.
- Do not let the cake sit too long before rolling. This will also cause the cake to lose flexibility.
How do I make my frosting look like bark?
- This cake is meant to look rustic, so no need to be perfect here! You can use an offset spatula to make thick slashes of frosting or use the tines of a fork to make ridges in the frosting.

More Festive Rolled Cake Recipes

IMPORTANT NOTE: This recipe was improved and updated on 11/16/2025, to include make ahead and storage instructions and Pro Chef Tips.