Bûche de Noël, also known as a Yule log cake (Tronco de Navidad), is a classic French Christmas dessert made with a light rolled cake filled with cream and decorated to resemble a wooden log.
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Traditionally served during the holidays, this festive cake is known for its elegant look, soft texture, and rich chocolate flavor, making it a centerpiece dessert for Christmas celebrations.
This Yule Log Cake recipe is adapted from America's Test Kitchen and uses a flexible chiffon-style cake that rolls easily, a caramel-espresso cream filling that holds its shape, and a smooth chocolate ganache that looks like tree bark.
The steps are clear and approachable for home bakers while keeping the classic flavor and look of a traditional Yule log cake.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Egg whites: whipped to give the chiffon cake structure and flexibility, allowing it to be rolled without cracking.
- Oil: keeps the cake moist and tender, which is essential for a rolled cake.
- Baking powder: adds extra lift, keeping the cake light rather than dense.
- Sugar: sweetens the cake and helps stabilize both the cake and the meringue.
- Heavy cream: used in the filling and ganache to create a smooth, creamy texture.
- Espresso powder: deepens the caramel flavor and boosts the chocolate without tasting like coffee.
- Cream cheese: balances the sweetness of the caramel, adds a slight tang, and gives the filling enough body to hold its shape when rolled.
- Chocolate: forms the ganache and crumbles, creating the "bark" look and rich flavor.
- Corn syrup: keeps the ganache smooth, flexible, and easy to spread.
- Egg whites (meringue): used again to make crisp, lightweight decorative mushrooms.
- Confectioners' sugar: used as a simple finishing touch before serving.
How to Make Yule Log Cake
Note: Full instructions are provided in the recipe card below.
- Meringue Bracket-Style Mushrooms: Preheat the oven to 200°F and position the racks in the upper middle position.
- Use a pencil to draw 15 half-circles, each about 1 to 2 inches wide, on a sheet of parchment paper, spacing them at least 1½ inches apart. Repeat on a second sheet of parchment, then place both sheets pencil-side down on two rimmed baking sheets.
- In a stand mixer, beat the egg whites on medium speed until they become foamy, about 1 minute. Add the cream of tartar and salt, then increase the speed to medium-high and whip until soft peaks form, about 1 minute. With the mixer running, slowly add the sugar and continue whipping until the meringue becomes very thick, glossy, and holds stiff peaks, about 4 minutes.
- Fill a piping bag fitted with a ¼-inch round tip with the meringue. Using the drawn half-circles as a guide, pipe the meringue in curved layers-smooth or textured-until each shape is completely filled. Repeat with the remaining guides. Add a small stem to the flat side of each half-circle, about ½ inch wide and 1 inch long. Lightly wet your fingertip and smooth down any sharp peaks.
- Bake the meringues for 2 hours, then turn off the oven and leave them inside until they are fully dry and crisp, about 30 minutes. Once completely cooled, meringue can be stored in an airtight container at room temperature for up to 2 weeks.
- Chocolate Crumbles: Position the oven rack in the center and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, combine the butter and chocolate and microwave, stirring halfway through, until melted, about 1 minute. Add the flour, sugar, cocoa powder, and salt, then mix until a crumbly dough forms.
- Crumbled the dough into small pieces and scattered them over the prepared baking sheet. Bake for about 15 minutes, stirring halfway through, until the crumbles are dry and just beginning to crisp.
- Transfer the baking sheet to a wire rack and allow the crumbles to cool completely; they will continue to crisp as they cool. Keep the oven on. Once completely cooled, crumbles can be stored in an airtight container at room temperature for up to 2 weeks.
- Caramel-Espresso Filling: Pour 1 cup of the cream into a wide bowl and set aside. In a small saucepan, whisk the espresso powder with the remaining 1 cup of cream and heat over medium until it begins to simmer. Remove from the heat, cover, and keep hot.
- In a large, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Cook over medium-high heat without stirring until the mixture turns a light straw color, about 6 to 8 minutes.
- Lower the heat to medium-low and continue cooking, gently swirling the pan occasionally, until the caramel turns deep copper and just begins to smoke, about 4 to 7 minutes more.
- Remove the pan from the heat and slowly whisk in the hot cream mixture, adding it a little at a time, as the caramel will bubble and steam. Add the cream cheese, cover, and let sit for 5 minutes. Whisk until mostly smooth, leaving small bits of cream cheese if necessary.
- Transfer the mixture to the bowl with the reserved cream and stir to combine. Cover and refrigerate until fully chilled and the mixture reaches 40°F or colder, at least 3 hours or up to 4 days.
- Cake: Lightly coat an 18 × 13-inch rimmed baking sheet with grease, line it with parchment paper, and lightly grease the parchment as well.
- In a large, wide bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg yolks, oil, water, and vanilla, and whisk until a smooth batter forms.
- In a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-low speed until foamy, about 1 minute.
- Increase the speed to medium-high and continue beating until stiff peaks form, about 1½ to 2 minutes. Gently whisk one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
- Pour the batter into the prepared baking sheet and spread it evenly. Firmly tap the pan on the counter three times to release any large air bubbles. Bake until the cake springs back when lightly pressed in the center, about 12 to 14 minutes. While the cake bakes, soak a clean kitchen towel in water and wring it out well.
- Transfer the baking sheet to a wire rack. Immediately loosen the edges with a knife, then carefully invert the cake onto a second wire rack. Remove the parchment paper. Place the damp towel over the cake, invert the first rack over the towel, then flip the cake again and remove the rack. Starting from the short end, gently roll the cake and towel together into a jelly-roll shape. Let the cake cool seam-side down on the rack for 1 hour.
- Ganache and Assembly: In a small saucepan, bring the cream to a simmer over medium heat. Place the chocolate and corn syrup in a bowl, then pour the hot cream over the top. Let it sit for about 1 minute, then whisk until completely smooth. Allow the ganache to cool until it thickens to a pudding-like consistency, about 1 hour.
- Place the chilled filling in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until thick, fluffy, and similar in texture to buttercream, about 1½ to 2 minutes.
- Carefully unroll the cooled cake, keeping the short side facing you. The inner edge will remain slightly curved; do not force it flat. Spread the filling evenly over the cake, leaving a ½-inch border along each short edge. Roll the cake back up, letting the towel fall away as you roll. Wrap the cake in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
- Place two strips of parchment paper, each about 12 by 4 inches, on a serving platter, spacing them about 1 inch apart. Unwrap the chilled cake and transfer it to a cutting board. Using a sharp knife, trim about ½ inch from each end of the log, wiping the blade clean between cuts. To create the branch, cut one end of the cake at a 45-degree angle, starting about 1½ inches from the end, leaving the shorter side of the branch about 1½ inches long.
- Transfer the larger portion of the cake to the platter, centering it over the parchment. Position the smaller angled piece against the side of the log to form the branch. Use about 1 tablespoon of ganache to fill the gap where the two pieces meet. Spread the remaining ganache over the cake with an offset spatula, leaving the cut ends visible.
- Drag the tines of a fork through the ganache to create a wood-grain texture. Carefully slide the parchment strips out from under the cake, holding the branch in place as you do so. Refrigerate the cake uncovered for about 20 minutes to allow the ganache to set slightly. The cake may be loosely covered and refrigerated for up to 24 hours; let it sit at room temperature for 30 minutes before serving.
- No more than 10 minutes before serving, use a small knife to make a shallow slit in the side of the log. Gently insert the stem of a meringue mushroom until the flat side rests against the cake. Repeat with as many mushrooms as desired. Scatter the chocolate crumbles and pistachios, if using, around the cake. Lightly dust the cake with confectioners' sugar, if desired. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts. Serve.
Hint: Make the filling first and let it chill fully before whipping. A well-chilled filling whips better, holds its shape, and keeps the rolled cake from sliding or collapsing.
Storage, Make Ahead, & Freezing
Storage: leftover log cake should be refrigerated and loosely covered for up to 2-3 days; store meringue mushrooms separately in an airtight container to keep them crisp.
Chocolate crumbles should be kept in an airtight container at room temperature for up to 2 weeks and are also great as a topping for ice cream or cupcakes.
Make ahead: meringue mushrooms can be made up to 2 weeks in advance and stored at room temperature once fully cooled; attach them to the log cake no more than 10 minutes before serving.
The filling must chill for at least 3 hours before whipping and can be refrigerated for up to 4 days.
The assembled yule log (without mushrooms) can be prepared up to 24 hours ahead and refrigerated loosely covered; let sit at room temperature for 30 minutes before serving.
Freezing: not recommended.
Camila's Tips & Variations
- Use a damp towel to roll the cake: roll the cake while it's warm with a clean, damp towel to prevent cracking and keep the surface moist so the ganache adheres better.
- Chill the filling fully before whipping: a well-chilled filling whips up thicker, holds its shape, and creates a clean spiral when the cake is rolled.
- Add mushrooms at the last minute: attach the meringue mushrooms no more than 10 minutes before serving to keep them crisp and dry.
- Chocolate choice matters: Use good-quality bittersweet chocolate for the ganache for better flavor and texture.
- Extra crumbles: chocolate crumbles aren't just for decoration-they're great sprinkled over ice cream, cupcakes, or yogurt.
Frequently Asked Questions
What is a Yule log cake?
A Yule log cake, also called Bûche de Noël, is a rolled sponge cake filled with cream and decorated to look like a wooden log. It's traditionally served at Christmas.
Why is the cake rolled while warm?
Rolling the cake while it's warm helps prevent cracks and keeps it from losing its shape once cooled.
Why does the filling need to chill before whipping?
Chilling helps the filling whip properly so it stays thick and holds its shape when the cake is rolled.
Did you know?
According to Wikipedia, the Bûche de Noël (Yule log cake) was inspired by an old European tradition of burning a large log in the fireplace during the winter solstice to bring good luck. In the 19th century, French bakers transformed this custom into a dessert, creating a rolled cake decorated to resemble a real log and serving it as a Christmas centerpiece.
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Recipe
Yule Log Cake
Bûche de Noël, also known as a Yule log cake (Trono de Navidad), is a classic French Christmas dessert made with a light rolled cake filled with cream and decorated to resemble a wooden log.
Equipment
- Piping bag
- ¼-inch round piping tip
- Rim
Ingredients
For the Decorative meringue mushrooms
- 3 large egg whites
- ¼ teaspoon cream of tartar
- Pinch kosher salt
- 132 grams granulated sugar
For the Chocolate Crumbles
- 6 tablespoons unsalted butter , cut into ½-inch pieces
- 57 grams bittersweet chocolate , chopped
- 142 grams all-purpose flour
- 100 grams light or dark brown sugar
- 28 grams unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ¼ cup shelled pistachios , toasted and ground fine (optional)
For the Filling
- 2 cups heavy cream , divided
- 1 tablespoon instant espresso powder
- 150 grams granulated sugar
- ¼ cup water
- 1 tablespoon light corn syrup
- 113 grams cream cheese , cut into 8 pieces and softened
For the Cake
- 151 grams cake flour
- 150 grams granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 5 large eggs , separated
- ½ cup vegetable oil
- ¼ cup water
- 2 teaspoons vanilla extract
- ¼ teaspoon cream of tartar
For the Ganache
- ¾ cup heavy cream
- 170 grams bittersweet chocolate , chopped fine
- 2 teaspoons light corn syrup
- Confectioners' sugar (optional)
Instructions
- Meringue Bracket-Style Mushrooms: Preheat the oven to 200°F and position the racks in the upper middle position.
- Use a pencil to draw 15 half-circles, each about 1 to 2 inches wide, on a sheet of parchment paper, spacing them at least 1½ inches apart. Repeat on a second sheet of parchment, then place both sheets pencil-side down on two rimmed baking sheets.
- In a stand mixer, beat the egg whites on medium speed until they become foamy, about 1 minute. Add the cream of tartar and salt, then increase the speed to medium-high and whip until soft peaks form, about 1 minute.
- With the mixer running, slowly add the sugar and continue whipping until the meringue becomes very thick, glossy, and holds stiff peaks, about 4 minutes.
- Fill a piping bag fitted with a ¼-inch round tip with the meringue. Using the drawn half-circles as a guide, pipe the meringue in curved layers-smooth or textured-until each shape is completely filled.
- Repeat with the remaining guides. Add a small stem to the flat side of each half-circle, about ½ inch wide and 1 inch long. Lightly wet your fingertip and smooth down any sharp peaks.
- Bake the meringues for 2 hours, then turn off the oven and leave them inside until they are fully dry and crisp, about 30 minutes. Once completely cooled, meringue can be stored in an airtight container at room temperature for up to 2 weeks.
- Chocolate Crumbles: Position the oven rack in the center and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, combine the butter and chocolate and microwave, stirring halfway through, until melted, about 1 minute. Add the flour, sugar, cocoa powder, and salt, then mix until a crumbly dough forms.
- Crumbled the dough into small pieces and scattered them over the prepared baking sheet. Bake for about 15 minutes, stirring halfway through, until the crumbles are dry and just beginning to crisp.
- Transfer the baking sheet to a wire rack and allow the crumbles to cool completely; they will continue to crisp as they cool. Keep the oven on. Once completely cooled, crumbles can be stored in an airtight container at room temperature for up to 2 weeks.
- Caramel-Espresso Filling: Pour 1 cup of the cream into a wide bowl and set aside. In a small saucepan, whisk the espresso powder with the remaining 1 cup of cream and heat over medium until it begins to simmer. Remove from the heat, cover, and keep hot.
- In a large, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Cook over medium-high heat without stirring until the mixture turns a light straw color, about 6 to 8 minutes.
- Lower the heat to medium-low and continue cooking, gently swirling the pan occasionally, until the caramel turns deep copper and just begins to smoke, about 4 to 7 minutes more.
- Remove the pan from the heat and slowly whisk in the hot cream mixture, adding it a little at a time, as the caramel will bubble and steam. Add the cream cheese, cover, and let sit for 5 minutes. Whisk until mostly smooth, leaving small bits of cream cheese if necessary.
- Transfer the mixture to the bowl with the reserved cream and stir to combine. Cover and refrigerate until fully chilled and the mixture reaches 40°F or colder, at least 3 hours or up to 4 days.
- Cake: Lightly coat an 18 × 13-inch rimmed baking sheet with grease, line it with parchment paper, and lightly grease the parchment as well.
- In a large, wide bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg yolks, oil, water, and vanilla, and whisk until a smooth batter forms.
- In a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-low speed until foamy, about 1 minute.
- Increase the speed to medium-high and continue beating until stiff peaks form, about 1½ to 2 minutes. Gently whisk one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
- Pour the batter into the prepared baking sheet and spread it evenly. Firmly tap the pan on the counter three times to release any large air bubbles. Bake until the cake springs back when lightly pressed in the center, about 12 to 14 minutes. While the cake bakes, soak a clean kitchen towel in water and wring it out well.
- Transfer the baking sheet to a wire rack. Immediately loosen the edges with a knife, then carefully invert the cake onto a second wire rack. Remove the parchment paper.
- Place the damp towel over the cake, invert the first rack over the towel, then flip the cake again and remove the rack. Starting from the short end, gently roll the cake and towel together into a jelly-roll shape. Let the cake cool seam-side down on the rack for 1 hour.
- Ganache and Assembly: In a small saucepan, bring the cream to a simmer over medium heat. Place the chocolate and corn syrup in a bowl, then pour the hot cream over the top. Let it sit for about 1 minute, then whisk until completely smooth. Allow the ganache to cool until it thickens to a pudding-like consistency, about 1 hour.
- Place the chilled filling in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until thick, fluffy, and similar in texture to buttercream, about 1½ to 2 minutes.
- Carefully unroll the cooled cake, keeping the short side facing you. The inner edge will remain slightly curved; do not force it flat. Spread the filling evenly over the cake, leaving a ½-inch border along each short edge.
- Roll the cake back up, letting the towel fall away as you roll. Wrap the cake in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.
- Place two strips of parchment paper, each about 12 by 4 inches, on a serving platter, spacing them about 1 inch apart. Unwrap the chilled cake and transfer it to a cutting board.
- Using a sharp knife, trim about ½ inch from each end of the log, wiping the blade clean between cuts. To create the branch, cut one end of the cake at a 45-degree angle, starting about 1½ inches from the end, leaving the shorter side of the branch about 1½ inches long.
- Transfer the larger portion of the cake to the platter, centering it over the parchment. Position the smaller angled piece against the side of the log to form the branch. Use about 1 tablespoon of ganache to fill the gap where the two pieces meet. Spread the remaining ganache over the cake with an offset spatula, leaving the cut ends visible.
- Drag the tines of a fork through the ganache to create a wood-grain texture. Carefully slide the parchment strips out from under the cake, holding the branch in place as you do so.
- Refrigerate the cake uncovered for about 20 minutes to allow the ganache to set slightly. The cake may be loosely covered and refrigerated for up to 24 hours; let it sit at room temperature for 30 minutes before serving.
- No more than 10 minutes before serving, use a small knife to make a shallow slit in the side of the log. Gently insert the stem of a meringue mushroom until the flat side rests against the cake.
- Repeat with as many mushrooms as desired. Scatter the chocolate crumbles and pistachios, if using, around the cake. Lightly dust the cake with confectioners' sugar, if desired. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts. Serve.
Notes
Storage: leftover cake should be refrigerated and loosely covered for up to 2-3 days; store meringue mushrooms separately in an airtight container to keep them crisp.
Chocolate crumbles should be kept in an airtight container at room temperature for up to 2 weeks and are also great as a topping for ice cream or cupcakes.
Make ahead: meringue mushrooms can be made up to 2 weeks in advance and stored at room temperature once fully cooled; attach them to the cake no more than 10 minutes before serving.
The filling must chill for at least 3 hours before whipping and can be refrigerated for up to 4 days.
The assembled cake (without mushrooms) can be prepared up to 24 hours ahead and refrigerated loosely covered; let sit at room temperature for 30 minutes before serving.
Freezing: not recommended.
Nutrition
Nutrition Facts
Yule Log Cake
Amount per Serving
Calories
781
% Daily Value*
Fat
49
g
75
%
Saturated Fat
25
g
156
%
Trans Fat
0.3
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
13
g
Cholesterol
156
mg
52
%
Sodium
242
mg
11
%
Potassium
346
mg
10
%
Carbohydrates
80
g
27
%
Fiber
3
g
13
%
Sugar
56
g
62
%
Protein
10
g
20
%
Vitamin A
1223
IU
24
%
Vitamin C
0.5
mg
1
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
