Yule Log Cake (Buche de Noel)

Yule Log Cake or Buche de Noel is something that is commonly served during Christmas. In fact, it is a French Christmas tradition, but this is now a dessert that is made any time of the year worldwide. The truth is, this type of cake has a very interesting history. It represents the yule log that French families would burn starting on Christmas eve.

This tradition symbolizes the new year to come and is believed to bring good luck to the family. There are lots of stories that surround the burning of the yule log. But one thing is for sure, it is something that we never want to end. This treat is elegant and delicious.

Looking at the picture and with the sound of its name, the thought of making a Yule Log Cake or Buche de Noel might intimidate you. But don’t be. Just take your time, make sure that the cake is not overbaked, and you are good to go.

This right here is utterly delicious and certainly an excellent replacement for the traditional chocolate pudding.

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Yule Log Cake (Buche de Noel)

  • Author: Myles
  • Total Time: 52 minutes + chilling/cooling time
  • Yield: 8 servings 1x


This traditional holiday dessert does not require advanced baking and pastry skill. All you need to have is the right ingredients and follow the steps, and you will surely have the best Yule Log Cake ever! Rich, chocolatey, and super delicious. It’s a treat, indeed.




Cooking spray

6 large eggs (separated)

1/2 cup all-purpose flour

1/4 cup cocoa powder (unsweetened)

3/4 cup granulated sugar (divided)

1/4 teaspoon kosher salt

Powdered sugar (for sprinkling)


1 1/4 cup heavy cream

1/4 cup powdered sugar

2 teaspoon gelatin

1 teaspoon pure vanilla extract

Pinch of kosher salt

Frosting and decorating:

1/2 cup butter (softened)

1 1/2 cup powdered sugar (add more for garnish)

5 tablespoons cocoa powder

1 teaspoon pure vanilla extract

3 tablespoons heavy cream

Pinch of kosher salt

Small rosemary sprigs (for garnish)

Cranberries (for garnish)

Chocolate curls (for garnish)


  1. Preheat the oven to 350 degrees and then line a jelly roll pan with parchment paper. Grease with cooking spray as well.
  2. Mix flour, salt, and cocoa powder together in a small bowl.
  3. Beat egg whites in a large bowl until stiff peaks form. Add remaining sugar (1/4 cup), but do it a little at a time until stiff peaks form. Fold egg whites into batter in two batches.
  4. Pour batter into the prepared pan.
  5. Bake for about 12 minutes or until the top springs back when lightly pressed.
  6. Using powdered sugar, dust a clean towel and invert the cake onto the towel. Remove the parchment paper.
  7. Tightly roll the cake into a log using the towel, starting at the end. Let cool completely.
  8. To make the filling, place about 2 tablespoons of cold water in a microwave-safe bowl (shallow) and sprinkle gelatin. Let bloom for up to 10 minutes and microwave for 5 seconds.
  9. Place the heavy cream, pure vanilla extract, powdered sugar, and a pinch of salt in a large bowl. Beat together until medium peaks form.
  10. Once the cake is cool, unroll and spread the filling evenly over it. Again, roll the cake up using the towel. refrigerate with the seam side down on a baking sheet. Chill for about an hour.
  11. To make the frosting, beat butter until smooth in a large bowl. Add cocoa powder and powdered sugar. Beat until there are no more lumps and then add the vanilla, heavy cream, and salt.
  12. Before serving, trim ends and frost. Lightly dust with powdered sugar and then top with chocolate curls.

***Create a mistletoe by placing cranberries and rosemary on the log.


  • You can skip the gelatin if you don’t want it. But if you opt to use it, make sure that you do not overheat it in the microwave. It should be runny.
  • When inverting the cake onto the towel, make sure that it is still warm. If you opt to use gelatin, strain and stream into the whipped cream while beating the cream. Keep in the fridge until ready to use.
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes

There you go with a showstopper classic holiday dessert. You really don’t have to wait for Christmas to come to make it. You can make it at any time!

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