The yule log, also known by its original French moniker, bûche de Noël, is a festive cake resembling a cheery chunk of wood served around the world during the holidays. Preparing the time-honored classic time and effort. However, it’s definitely an instant hit and a popular conversation starter at gatherings.

“It’s very traditional,” notes Christine Weissman, a German-born executive chef at Walt Disney World, which offers variations of the treat across the resort, including a decadent version composed of maple mousse and cranberry rolled into a gingerbread chiffon cake that’s available at Epcot’s Festival of the Holidays celebration. “I grew up with it in Europe. It’s actually difficult to make, but it’s always worth it.”

black cherry yule log
A black cherry yule log is served at Disney’s Saratoga Springs Resort & Spa.
Courtesy Walt Disney World

The yule log is widely attributed to have originated as a part of Germanic or Scandinavian paganism practices when igniting actual logs was an early winter solstice tradition. The French and Belgian cultures adapted the ritual into dessert form, and it’s now a delicious part of many holiday feasts.

For a stunningly unique addition to your holiday dessert table, the yule log is a top choice. (If branching out to make one for the first time seems intimidating, BāKIT Box sells a kit with premeasured ingredients and instructions for a simple version of this holiday classic.) Our recipe below is similarly unfussy. Ultimately, the process for preparing a yule log can be broken down into these three parts:

Step 1: Baking and Rolling

spreading out yule log batter
Steven Karl Metzer

The first chapter in creating a yule log is preparing the chocolate sponge cake. Because the cake is being rolled, the batter will be spread thin and contain a lot of eggs, which is necessary for structure and pliability. To achieve the right size, you’ll need to use an 18-inch-by-13-inch rimmed baking pan, commonly known as a half-sheet pan.

Once the cake is baked, it’s immediately inverted onto a large dish towel dusted with cocoa powder. The parchment paper is removed, then the cake is gently flipped over again so that the side where the parchment paper was is now on the towel. From here, roll up the cake in the towel, and let it cool for about 45 minutes. Allowing the cake to cool in a log shape will make it much easier to roll once you’re ready to fill and decorate.

Step 2: Unrolling, Filling, and Rerolling

filling and rerolling yule log
Steven Karl Metzer

While the cake is cooling, prepare the filling and ganache topping. The recipe below uses a cream cheese filling, but whipped cream or mascarpone fillings are also popular choices.

Once the cake has cooled to room temperature, gently unroll from the towel, frost with the cream filling, then roll the cake up again. Transfer to a serving plate, seam-side down, and return to the refrigerator until the ganache is ready.

Step 3: Frosting, Decorating, and Serving

frosting yule log
Steven Karl Metzer

The chocolate ganache will be used to frost the outer layer of the rolled cake and is supposed to resemble tree bark. You can use a classic ganache and spread it right over the cake, or it can be whipped and spread as is done in the recipe below.

No matter what you choose, the decoration of the log should be a creative and fun process. To showcase a split log, cut off a portion of the end and adhere it to the side of the cake during the frosting process.

Traditionally, a yule log is served with meringue mushrooms that are prepared separately and decorated, but many prefer the simplicity of dusted powdered sugar and some fresh rosemary sprigs. Adding faux berries and decorative pine cones finishes the scene. The completed yule log should be refrigerated until ready to serve.

Yule Log

yule log
Steven Karl Metzer

Prep time: 1 hour. Rest time: 1 hour, 45 minutes. Bake time: 10 to 14 minutes. Yield: 12 servings.

Ingredients

For the cake:

  • ¾ cup flour
  • ⅓ cup cocoa powder, plus additional powder for dusting
  • ¾ teaspoon baking powder
  • 5 eggs
  • ⅔ cup sugar
  • ½ cup butter, melted

For the filling:

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar

For the frosting:

  • 6 ounces dark chocolate, chopped
  • ½ cup heavy cream

Instructions

For the cake:

  1. Preheat the oven to 375° F. Line the 18-inch-by-13-inch half-sheet pan, also known as a jelly-roll pan, with parchment paper.
  2. Combine flour, cocoa powder, and baking powder, then set aside. Place eggs and sugar in a mixing bowl. Beat on medium-high speed for 5 minutes or until pale in color. Using a spatula, fold in the flour mixture and melted butter.
  3. Pour batter into the prepared pan. Use a spatula to spread evenly into a thin layer, covering the bottom. Bake for 9 to 11 minutes or until set, and the cake springs back to the touch. While the cake is baking, place a kitchen towel on your work surface and dust with cocoa powder.
  4. Remove cake from the oven. Invert cake onto kitchen towel and pull back parchment paper. Flip cake over and immediately roll into the towel. Let it rest until cool, about 45 minutes.

For the filling:

  1. Using an electric mixer, beat the cream cheese and butter on medium-speed to smooth, about 1 to 2 minutes. Add the maple syrup and vanilla, then gradually add the powdered sugar. Continue beating on medium-high speed until combined and smooth, about 2 minutes more. Refrigerate until ready to use.

For the frosting:

  1. Place chocolate in a large bowl and set aside.
  2. Heat the cream to a simmer. Pour over the chocolate and let rest for 2 to 3 minutes. Whisk cream and chocolate together until completely combined and smooth. Transfer to the refrigerator, stirring often until thick and cooled, about 30 to 45 minutes.
  3. Whip with an electric mixer on medium speed until just barely light and fluffy. Be careful not to over-whip. Refrigerate for up to 30 minutes before using.

For the assembly:

  1. Carefully unroll your cake. Use a spatula to spread cream cheese filling onto the cake. Reroll into a log shape without the towel.
  2. Transfer to a serving platter, seam-side down. For a split log, cut a 3-inch section of the cake roll and reposition it on the side. Spread the chocolate frosting on the top and sides of the roll. Add texture and additional decoration if desired. Return to the refrigerator for at least one hour before serving. Add sprigs of rosemary and a light dusting of powdered sugar.

Adrienne Blumthal is a formally trained pastry chef, recipe developer, and food stylist based in Chicago.

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