Rich, chocolatey, and crowned with creamy swirls and crunchy hazelnut candies, this Yule Log Cake is more than just a dessert — it’s a holiday centerpiece. With layers of moist chocolate sponge rolled around a luscious filling and coated in a thick shell of ganache and hazelnut crunch, each slice feels like a celebration. It’s festive, indulgent, and exactly what your holiday table needs.

Behind the Recipe

The first time I made a Yule Log Cake, I was nervous. It looked like something only pastry chefs should attempt. But once I rolled that sponge and piped on those chocolate swirls, I realized it was less about perfection and more about joy. Now, making this cake is a yearly tradition that fills my kitchen with the smells of cocoa, hazelnuts, and excitement. And trust me, the moment you slice into it and see those chocolate layers, you’ll feel that magic too.

Recipe Origin or Trivia

The Yule Log Cake, or bûche de Noël, originates from 19th-century France and is traditionally served during Christmas. Inspired by the custom of burning a real yule log for good luck, this cake was created as an edible version of the log — rolled sponge cake resembling a log, often decorated with powdered sugar to mimic snow, and adorned with festive toppings. Over time, it evolved from rustic to refined, and now it comes in countless variations — including this decadent hazelnut chocolate version.

Why You’ll Love Yule Log Cake

From texture to taste, this cake delivers big on holiday cheer.

Versatile: Dress it up with fancy toppings or keep it rustic — it fits every style.

Budget-Friendly: Made from simple pantry ingredients and optional store-bought candies.

Quick and Easy: Easier than it looks, especially if you follow the steps.

Customizable: Switch up the filling or decorations to suit your flavor cravings.

Crowd-Pleasing: Everyone loves a showstopping dessert that tastes as good as it looks.

Make-Ahead Friendly: Can be made a day ahead and even improves overnight.

Great for Leftovers: Stays moist and rich for days — if it lasts that long.

Chef’s Pro Tips for Perfect Results

Getting that flawless roll and rich flavor is all about the little touches.

Roll the cake while it’s still warm to prevent cracks.
Don’t overbake the sponge or it will be too stiff to roll.
Use parchment paper to help with rolling and unrolling.
Chill the cake before applying the ganache for clean layers.
Add chopped hazelnuts or crispy pearls into the ganache for extra crunch.

Kitchen Tools You’ll Need

Simple tools are all you need for big results.

Baking Sheet or Swiss Roll Pan: For baking the sponge evenly.

Mixing Bowls: For batter and cream preparation.

Electric Mixer: For beating eggs and whipping cream.

Offset Spatula: For spreading the filling and ganache smoothly.

Parchment Paper: Crucial for easy rolling.

Serrated Knife: For trimming the edges and slicing cleanly.

Ingredients in Yule Log Cake

This festive treat layers chocolate in all the right ways. Here’s what you’ll need.

Eggs: 4 large. Provide structure and richness to the sponge.
Granulated Sugar: ½ cup. Sweetens and aerates the batter.
All-Purpose Flour: ⅓ cup. Just enough for a light, flexible sponge.
Unsweetened Cocoa Powder: ¼ cup. Gives the cake its deep chocolate flavor.
Salt: ¼ teaspoon. Balances and enhances all the flavors.
Baking Powder: ½ teaspoon. Helps the sponge rise slightly.
Heavy Cream: ¾ cup. Whipped for a light and fluffy filling.
Powdered Sugar: 3 tablespoons. Sweetens the whipped cream and dusts the top.
Vanilla Extract: 1 teaspoon. Adds warmth to the filling.
Chocolate Chips: 1 cup. Melted for ganache coating.
Butter: 2 tablespoons. Adds shine and richness to the ganache.
Hazelnuts: ¼ cup chopped. Optional crunch in the coating.
Chocolate Swirls and Ferrero Rocher: For topping and decoration.

Ingredient Substitutions

Make it work with what you have.

All-Purpose Flour: Gluten-free blend if needed.

Heavy Cream: Use whipped coconut cream for dairy-free.

Chocolate Chips: Use dark or milk chocolate bars chopped finely.

Butter: Coconut oil for a dairy-free version.

Ferrero Rocher: Swap for chocolate truffles or chopped hazelnuts.

Ingredient Spotlight

Eggs: Whipping the eggs properly gives the sponge its lift and flexibility, key for rolling.

Chocolate Chips: The base of a glossy ganache — rich, smooth, and beautifully spreadable.

Instructions for Making Yule Log Cake

This recipe may look fancy, but it’s actually quite doable. Here are the steps you’re going to follow.

Preheat Your Equipment:
Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
Combine Ingredients:
In a large bowl, beat eggs with sugar until pale and fluffy (about 5 minutes). Sift in flour, cocoa, salt, and baking powder. Fold gently until combined.
Prepare Your Cooking Vessel:
Pour the batter into the prepared pan and spread evenly. Tap the pan to remove air bubbles.
Assemble the Dish:
Bake for 10 to 12 minutes. As soon as it’s out, turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel from the short end. Let cool rolled up.
Cook to Perfection:
While the cake cools, whip the cream with powdered sugar and vanilla until stiff peaks form. Gently unroll the cake, spread the filling, then roll back up.
Finishing Touches:
Melt chocolate chips with butter for ganache. Stir in hazelnuts if using. Spread over the rolled cake and chill for 15 minutes. Pipe swirls on top and decorate with Ferrero Rocher and more hazelnuts.
Serve and Enjoy:
Slice with a serrated knife and serve chilled or at room temp. It’s pure holiday bliss in every bite.

Texture & Flavor Secrets

The sponge is airy yet moist, with just the right bounce to hold its shape. Inside, the whipped cream adds lightness, while the chocolate ganache brings richness and contrast. Crunchy hazelnuts and candy toppings bring texture that keeps each bite interesting. The result is soft, creamy, crunchy, and chocolatey all at once.

Cooking Tips & Tricks

Let’s make it even easier and tastier.

Use room-temperature eggs for better volume.
Chill the rolled cake before adding ganache to prevent melting.
Add instant coffee powder to the ganache for depth.
Wipe your knife between slices for clean cuts.

What to Avoid

Little things can make or break this cake.

Don’t overbake the sponge: It should be springy, not dry.
Avoid under-whipping cream: It’ll make the filling runny.
Don’t skip cooling before ganache: Warm cake will make it slide off.

Nutrition Facts

Servings: 8–10 slices
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (includes cooling and decorating)

Make-Ahead and Storage Tips

You can make the entire Yule Log Cake a day ahead. Store in the fridge, lightly covered, to keep the ganache firm and the filling stable. It actually tastes better the next day as flavors meld. Leftovers can be stored for up to 3 days. Freeze unfilled sponge if making in stages.

How to Serve Yule Log Cake

Serve on a wooden board or cake stand with a dusting of powdered sugar for a snowy effect. Pair it with espresso, hot chocolate, or a glass of cold milk. Garnish with sprigs of rosemary or edible gold flakes for a magical finish.

Creative Leftover Transformations

Don’t waste a slice! Try these ideas.

Chop and layer into a chocolate trifle.
Freeze slices and enjoy as a frozen treat.
Crumble into ice cream for a holiday twist.

Additional Tips

Roll the sponge tightly but gently — use parchment or a towel to help.
Add hazelnut spread inside for an extra surprise.
Use edible glitter or gold dust for a festive flair.

Make It a Showstopper

Pipe decorative swirls with chocolate buttercream and top with candies like Ferrero Rocher, chocolate curls, or sugared cranberries. Serve on a board with whole hazelnuts and fresh herbs around the base for a dramatic holiday look.

Variations to Try

Nutella Yule Log: Spread Nutella inside instead of cream.
Mocha Log Cake: Add espresso to the sponge and filling.
White Chocolate Raspberry Log: Use raspberry jam and white chocolate ganache.
Spiced Chocolate Log: Add cinnamon and nutmeg to the sponge for warmth.
Mini Log Rolls: Make smaller versions for individual servings.

FAQ’s

1. Can I make this without a jelly roll pan?

Yes, use a baking sheet with sides and parchment.

2. What if my sponge cracks?

Cover it with ganache and toppings — it’ll still taste amazing.

3. Can I freeze the cake?

Yes, tightly wrapped, it can freeze for up to a month.

4. How long does it keep?

Up to 3 days in the fridge.

5. Can I use store-bought frosting?

You can, but homemade ganache is much richer.

6. What chocolate works best for ganache?

Semi-sweet or dark chocolate chips are ideal.

7. How do I get clean swirls?

Use a piping bag with a star tip and chilled buttercream.

8. Can I flavor the whipped cream?

Yes, try coffee, cocoa, or hazelnut extract.

9. What’s the best way to transport it?

Chill it well first, then place in a tight-lidded container.

10. Can kids help with this recipe?

Absolutely! Let them decorate with candies and sprinkles.

Conclusion

The Yule Log Cake is everything you want in a holiday dessert — festive, rich, and fun to make. Whether you’re slicing it for a holiday dinner or gifting it to a friend, this cake is guaranteed to impress. Trust me, it’s worth every swirl, roll, and chocolate-dipped second.