Bûche de Noël (Chocolate Yule Log)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A light cocoa sponge is rolled around vanilla whipped cream and covered with chocolate buttercream scored to look like bark. Our classic keeps the filling simple so the cake stays soft and easy to slice. Makes 10 slices in about 2 hr 17 min.

Prep 35 min

Cook 12 min

Cooling 1 hr 30 min

Total 2 hr 17 min

Yield 10 slices

Ingredients

Adjust yield

slices

4 (200 g)eggs, separated, room temperature
½ cup (100 g)granulated sugar, divided
6 tbsp (50 g)all-purpose flour
5 tbsp (25 g)unsweetened cocoa powder, for the sponge
½ tsp (2 g)baking powder
1 pinch (1 g)salt
1 tsp (5 ml)vanilla extract, for the sponge
1 cup (240 ml)heavy cream, cold, for the filling
¼ cup (30 g)powdered sugar, for the filling
1 tsp (5 ml)vanilla extract, for the filling
¾ cup (170 g)unsalted butter, softened
1 ⅔ cups (200 g)powdered sugar, sifted, for the frosting
½ cup (40 g)unsweetened cocoa powder, for the frosting
3 tbsp (45 ml)heavy cream, for the frosting
1 tsp (5 ml)vanilla extract, for the frosting

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Instructions

Heat the oven to 375 F (190 C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment and grease it lightly.
Beat the yolks with 50 g sugar and the vanilla for 4 minutes until pale and thick. Sift in flour, cocoa, baking powder and salt and fold gently.
In a clean bowl beat the whites to soft peaks, add the remaining 50 g sugar and beat to stiff glossy peaks. Fold a third into the yolk mixture, then fold in the rest.
Spread evenly in the pan and bake 10 to 12 minutes until the top springs back.
Turn the hot cake onto a towel dusted with cocoa, peel off the parchment and roll the cake up with the towel from the short end. Cool completely.
Whip the cream with powdered sugar and vanilla to medium-stiff peaks. Unroll the cake, spread the cream to within 1 inch of the edges and roll up again, seam side down.
Beat the butter, powdered sugar, cocoa, cream and vanilla until smooth and spreadable.
Trim the ends on an angle, set one piece against the side as a branch, cover everything with frosting and drag a fork along the length to make bark lines. Chill 1 hour before slicing.

Tips

Roll the cake while hot so it keeps the curl without cracking.
Do not over-whip the cream or it will crack when rolled.
Dust with powdered sugar to look like snow.
The sponge is baked until set; keep the whipped-cream filling refrigerated and do not leave the cake out more than 2 hours.

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Recipe FAQ

How long does it take to make bûche de noël (chocolate yule log)?

Plan on 35 minutes of prep and 12 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 10 slices.

How should I store bûche de noël (chocolate yule log)?

Refrigerate covered up to 3 days. Take out 20 minutes before serving.

Can I make bûche de noël (chocolate yule log) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot chocolate or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

411 Calories / serving

26.8g Fat

41.7g Carbs

5.2g Protein

33.7g Sugar

Whole recipe (10 servings): ~4110 cal · 268g fat · 417g carbs · 52g protein · 337g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.