The Yule Log Cake recipe, or bûche de Noël, is a traditional Christmas dessert that’s served in Belgium, France and Switzerland. However, it’s such a beautiful dessert, so it’s popularity has grown all around the world. It’s traditionally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.

I wanted to make this recipe easiest as possible, so anyone can achieve it as their holiday dessert. I love that you leave the end of the cake open so it resembles the look of a real log. Part of keeping my recipe simple was not adding too much decor. Of course, you could add more detail the outside of the log if you’d like.

While the Yule Log Cake is easy to make, it does require some patience. It’s time consuming to make the cake, let it set overnight and fill it the next day.

Related Post: Red Velvet Stuffed Cookie Recipe

How To Make This Yule Log Cake Recipe

Note: The recipe is divided into two parts: the cake and the frosting. It’s not a hard recipe, but it is time consuming. Its best to plan ahead if you’re expecting company for your holiday dinner.

For the cake, preheat the oven to 400 and grease a 10×15 jelly roll pan with nonstick cooking spray. Line the bottom with wax paper and grease and flour the pan and paper.

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Yield: 8 Servings

Yule Log Cake Recipe: A Christmas Classic & Showstopper

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A Christmas classic, this Yule log cake recipe has a mocha filling and a light cake that's rolled and decorated.

Prep Time 20 minutes

Cook Time 15 minutes 12 seconds

Additional Time 10 minutes

Total Time 45 minutes 12 seconds

Ingredients

For The Cake:

• 5 eggs
• 1 cup powdered sugar, divided
• 3 tablespoons cocoa powder

For The Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 cup cocoa powder
• 1 tablespoon instant coffee, dissolved in 1 tablespoon warm water

For The Frosting:

• 2 cups powdered sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla
• 4 tablespoons milk
• 3 tablespoons cocoa powder

Instructions

1. Cake Directions: Preheat oven to 400 and grease a 10x15 jelly roll pan with nonstick cooking spray. Line the bottom with wax paper and grease and flour the pan and paper.
2. In a large bowl, separate eggs and beat the whites until soft peaks form. Add sugar and beat until peaks are stiff. Set aside.
3. In a separate mixing bowl, add yolks. Beat yolks on high speed until thick. Add 1/2 cup powdered sugar and cocoa. Fold yolk mixture into whites and mix well by hand. Spread batter into prepared pan and bake for 12-15 minutes or until top springs back when touched.
4. Sprinkle a towel with cocoa powder. Flip cake onto the towel and remove the pan. Remove the wax paper and discard. Roll the cake with the towel, and place seam side down on a cooling rack to cool.
5. Filling Directions: Beat cream, sugar, cocoa powder and coffee until stiff peaks form. Unroll cooled cake and spread filling almost to the edges of the cake. Re-roll cake and place onto a serving plate, seam side down.
6. Frosting Directions: Beat all ingredients together in a mixing bowl. If mixture is too runny, add more milk, 1 tablespoon at a time. Spread frosting onto cake.
7. Garnish with powder sugar and mint leaves.
   

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 166mgSodium: 103mgCarbohydrates: 50gFiber: 1gSugar: 45gProtein: 6g

**Nutrition is calculated by a third party. Actual values may vary.

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