An EASY, step-by-step recipe for Buche de Noel (Yule Log cake) with the fluffiest chocolate cream filling. It’s made foolproof with expert tips + 5 common mistakes to avoid.
This Buche de Noel recipe turns a soft chocolate Swiss Roll cake into a show-stopping Yule log. It’s on my holiday table every year as one of my favorite chocolate Christmas dessert recipes.
Buche de Noel Ingredients
Here’s what you need for this festive chocolate Yule log.
Cake Ingredients
- Eggs: Warm them from the fridge for best whipping. I have a quick method for bringing ingredients to room temperature.
- Granulated sugar: Divided between the whites and yolks. Sugar stabilizes the egg foams.
- Pure vanilla extract
- All-purpose flour
- Cocoa powder: Dutch-processed or natural both work here.
- Baking powder
- Fine sea salt
- Milk
Filling Ingredients
- Whipping cream: Keep it cold from the fridge for optimal whipping.
- Cocoa powder
- Confectioners’ sugar: Dissolves easily and has cornstarch to stabilize the cream.
- Vanilla extract
Ganache Ingredients
- Heavy cream
- Dark chocolate: Finely chopped for smooth melting.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Make this Yule log your own with these easy swaps.
- Vanilla filling: Skip the cocoa in the whipped cream for a classic vanilla version.
- Coffee flavor: Add 1 tsp instant espresso to the cake batter or the filling.
- White chocolate ganache: Use white chocolate instead of dark for a different look.
- Gluten-free: Swap in a 1:1 gluten-free flour blend.
Love holiday baking? Try my soft gingerbread cookies and Christmas sugar cookies next!
Grab These Tools
Here’s the equipment you’ll need for this recipe.
- 11×17″ sheet pan (also called a jelly roll pan or half sheet pan).
- Parchment paper for easy rolling and release.
- Stand mixer or hand mixer with whisk attachment.
- Large silicone spatula for folding.
- Offset spatula for spreading batter and ganache.
- Wire rack for cooling.
- Microwave-safe bowl for the ganache.
How to Make Buche de Noel: An Easy Guide
This classic French Yule log looks impressive but isn’t complicated. The key is rolling the warm cake with parchment, then filling and coating it later.
Prep the Pan and Oven
Heat oven to 375°F. Line an 11×17″ sheet pan with parchment paper. Leave an overhang on the short edges. Grease the paper lightly.
Whip the Egg Whites
Beat egg whites in a stand mixer on medium speed until foamy. Gradually add 1/2 cup sugar, a tablespoon at a time.
Increase speed to high and beat until medium-stiff peaks form. Scrape into a separate bowl.
Beat the Egg Yolks
Add egg yolks and remaining 1/3 cup sugar to the same mixer bowl. Beat on medium speed until creamy and lightened, about 2 minutes. Beat in vanilla on low.
Add the Dry Ingredients
Whisk flour, cocoa, baking powder and salt in a separate bowl. Add 1/3 of the flour mixture to the yolks and beat on low.
Add half the milk and beat. Repeat with remaining flour mixture and milk. Mix until just combined.
Fold in the Egg Whites
Fold the whipped egg whites into the batter with a large silicone spatula. Be gentle to keep the air in. Scrape batter onto the prepared pan and spread evenly.
Bake the Cake
Bake 10 to 12 minutes. The cake is done when it loses its shine and the center feels slightly springy.
Roll the Warm Cake
Let the cake cool in the pan for a few minutes until you can handle it. Roll the cake up in the parchment paper, starting with the short edge.
Transfer the roll to a wire rack to cool completely. This sets the shape so it won’t crack when you fill it.
Make the Chocolate Cream Filling
Whip cold cream on high speed until soft peaks form. Sift in cocoa and confectioners’ sugar. Continue whipping to medium-stiff peaks.
Fill and Roll
Gently unroll the cooled cake on a work surface. Spread the chocolate cream evenly over the cake. Roll it back up, peeling it off the parchment this time.
Place it seam-side down on a serving dish or board.
Make the Ganache
Combine heavy cream and chopped dark chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each.
Let it cool slightly to thicken before spreading on the log. Stir more than you think you need to.
Decorate
Spread ganache over the log with an offset spatula. Use a fork to create bark-like lines. Add sugared cranberries and rosemary sprigs for a festive look.
5 Common Mistakes When Making Buche de Noel
Here are the most frequent mix-ups to avoid when making Buche de Noel:
- Overbaking the chocolate cake: A dry cake cracks when rolled. Pull it at 10 minutes if it looks set.
- Rolling it cold: The cake needs to be warm and pliable. Roll it right after it comes out of the oven.
- Overbeating the filling: Whipped cream can turn grainy. Stop at medium-stiff peaks.
- Hot ganache: If the ganache is too warm, it will run right off. Let it cool until thickened.
- Skipping the chill: Refrigerating for at least 2 hours makes slicing much easier.
Make Ahead and Storage
This is a great make-ahead dessert for holiday entertaining.
Storing Leftovers
- Refrigerate: Cover tightly with plastic wrap and store up to 3 days.
- Slice as you go: Leaving the log whole keeps it moist longer.
- Overnight is best: The cake absorbs moisture from the filling and improves the next day.
Freezing
- Freeze without ganache: Wrap the filled log tightly in plastic, then foil. Freeze up to 1 month.
- Thaw overnight: Move to the fridge and let it thaw slowly.
- Add ganache after thawing: Make fresh ganache and decorate before serving.
Reheating Buche de Noel
- Serve cold: This dessert is meant to be enjoyed chilled. No reheating needed.
- Room temperature: Let slices sit out for 10 minutes before serving for softer texture.
How to Serve This Buche de Noel Recipe
Present the whole log on a serving board and slice at the table for drama. It pairs perfectly with chai coffee or chai tea.
Buche de Noel Toppings
- Sugared cranberries for festive color.
- Fresh rosemary sprigs to look like pine branches. (I use them on my pretty Holiday Spice Cake, too!)
- A dusting of confectioners’ sugar for a snowy effect.
- Meringue mushrooms for a traditional French touch.
- Chocolate shavings or curls.
Dishes to Serve with Buche de Noel
Final Notes, Pro Tips + Science-Based Secrets
Here’s what I’ve learned from testing this recipe many times.
- Room temp eggs whip better: Warm eggs create more stable foam. Cold cream whips better. Opposites!
- Don’t sweat the meringue: I tested over-beaten, under-beaten and perfect whites. No real difference in the final cake.
- Roll in the pan: Skip the tea towel flip that many roll cakes call for. Roll it right on the parchment it baked on.
- Tears are fine: The ganache hides everything. Nobody will know.
- Make it ahead: The cake actually improves overnight as it absorbs moisture from the filling.
- Cut with a hot knife: Dip your knife in hot water for cleaner slices.
FAQs About Buche de Noel
Just skimming through? Here are some quick answers to the commonly-asked questions.
Buche de Noel translates to “Christmas log” in French. It’s a traditional French holiday dessert shaped to look like a Yule log, complete with bark-like texture from the chocolate ganache coating.
Your Buche de Noel likely cracked because the cake was overbaked or cooled too much before rolling. Bake only until the center is just set and roll the warm cake immediately while it’s still pliable.
Yes, you can make Buche de Noel with a hand mixer. The whipping will take a bit longer, but you’ll get the same fluffy results. Make sure to use a large, deep bowl.
You can make Buche de Noel up to 24 hours in advance. In fact, it tastes even better the next day. The cake absorbs moisture from the filling and becomes more tender.
There is no difference between a Yule log and Buche de Noel. They are the same dessert. Buche de Noel is the French name, while Yule log is the English translation.
Yes, you can use milk chocolate for the ganache. It will be sweeter and lighter in color. Reduce the cream slightly since milk chocolate has more sugar and fat.
Your ganache is too thin if you used too much cream or didn’t let it cool enough. Let it sit at room temperature for 15 to 20 minutes until it thickens to spreadable consistency.
Yes, you need to refrigerate Buche de Noel because it contains whipped cream filling. Cover it tightly and store in the fridge for up to 3 days.
Yes, you can freeze Buche de Noel without the ganache for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge and add fresh ganache before serving.
You can use coconut cream or a stabilized cream cheese frosting instead of whipping cream. Coconut cream works best for dairy-free options. Chill the can overnight and use the solid part.
Other Holiday Recipes You’ll Love
- Soft gingerbread cookies
- Classic Nanaimo bars
- Moist chocolate cake
- 3-ingredient chocolate truffles
- Chocolate orange cake
Easy Buche de Noel Recipe (Yule Log Cake)
Ingredients
For the Cake
- 4 large eggs separated
- ½ cup + 1/3 cup granulated sugar divided
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour 64 g
- ⅓ cup cocoa powder 35 g
- 1 tsp baking powder
- ⅛ tsp fine sea salt
- ⅓ cup milk
- Confectioners’ sugar for dusting
For the Chocolate Cream Filling
- 1 cup whipping cream
- 2 ½ tbsp cocoa powder
- ¼ cup confectioners’ sugar
- ½ tsp vanilla extract
For the Ganache
- ¾ cup heavy cream
- 6 oz finely chopped dark chocolate
Instructions
For the Cake
- Preheat oven to 375°F. Line an 11×17″ sheet pan with parchment paper leaving an overhang on the short edges and grease the paper.
- Beat egg whites in a stand mixer with whisk attachment on medium speed until foamy.
- With the mixer running, gradually add 1/2 cup of the sugar, about a tablespoonful at a time, beating to incorporate before adding more.
- Increase speed to high and beat until medium-stiff peaks form.
- Scrape egg whites into a separate bowl and return bowl to the stand mixer.
- Add egg yolks to same stand mixer bowl with remaining 1/3 cup sugar and beat with whisk attachment on medium speed until creamy and lightened in color, about 2 minutes.
- Reduce speed to low and beat in vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking powder and salt.
- Add 1/3 of the flour mixture to stand mixer with yolks and beat on low speed to incorporate.
- Add 1/2 of the milk and beat on low again.
- Repeat with remaining flour mixture and milk (for a total of 3 additions of flour mixture and 2 additions of milk). Only beat until just combined.
- Remove mixer bowl from stand mixer. Fold in egg whites with a large silicone spatula.
- Scrape batter onto prepared pan and spread evenly into the corners.
- Bake 10 to 12 minutes, or until it loses its shine and the center feels slightly springy.
- Let cool a few minutes in the pan until you can handle the cake without burning your fingers. Roll the cake up in the parchment paper, starting with the short edge, and transfer the roll to a cooling rack to cool completely.
For the Chocolate Cream Filling
- Whip cream on high speed of electric mixer with whisk attachment until soft peaks form. Sift in cocoa powder and confectioners' sugar and continue whipping until medium-stiff peaks form. Beat in vanilla.
To Assemble
- When cake is completely cold, gently unroll it on a work surface. Leave it on top of the parchment.
- Spread the chocolate cream filling evenly over the cake. Roll it back up (gently peeling it off the parchment this time) and place it seam-side down on a serving dish.
- Trim away the less-than-pretty end slices and discard if desired.
For the Ganache
- In a microwave-safe bowl, combine the heavy cream and chopped chocolate.
- Microwave in 20-second bursts, stirring well between each, until the chocolate is completely melted and the mixture is smooth.
- Let it cool slightly to thicken before spreading on your Buche de Noel. Use a fork to create bark-like lines.
- Cover with plastic wrap and refrigerate if not serving right away. It’s easier to slice if you chill it for 2 hours. Decorate with sugared cranberries and rosemary just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried it for a christmas party and it was outstanding. Thank you!
Loved that I could prep this ahead. I froze the filled roll and added ganache the day of. It worked great and saved me so much time.
This was my showstopper dessert! Rolled warm like you said and had zero cracks. Everyone was obsessed with the chocolate cream filling.
I was nervous to try a Yule Log but your instructions were super clear. Rolled like a dream and tasted amazing. Big win!