Classic French rolled chocolate cake with whipped cream filling
Chocolate Yule Log (Buche de Noel)
Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Servings
10
1 yule log
Difficulty
Advanced
Cost
Moderate
$$
Chocolate Yule Log (Buche de Noel)
Classic French rolled chocolate cake with whipped cream filling
★4.1(12)
An elegant chocolate sponge cake rolled with whipped cream filling and coated in chocolate buttercream sculpted to look like a rustic log. A stunning French Christmas tradition.
40m
Prep Time
12m
Cook Time
52m
Total Time
10
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This yule log is a thin, flexible chocolate sponge that rolls without cracking, filled with sweetened whipped cream, and frosted with rich chocolate buttercream. Fork tines create a realistic bark texture.
French cuisine teaches us that mastering a few fundamental techniques can transform simple ingredients into something extraordinary. This recipe proves that point beautifully.
Ingredients
- 6 large eggs, separated
- 3/4 cup sugar
- 1/3 cup cocoa powder, sifted
- 1 1/2 cups heavy whipping cream + 3 tbsp powdered sugar
- 8 oz semi-sweet chocolate + 1/2 cup butter (buttercream)
- 1 tsp vanilla extract
Instructions
- 1
Beat egg yolks with 1/2 cup sugar and vanilla until thick and pale. Fold in cocoa. Separately whip whites with remaining sugar to stiff peaks and fold into the yolk mixture gently.
- 2
Spread batter on a parchment-lined 10x15 jelly roll pan. Bake at 350°F for 10-12 minutes until springy.
- 3
Immediately turn cake onto a towel dusted with cocoa powder. Peel off parchment, roll the cake up with the towel inside, and cool completely.
- 4
Whip cream with powdered sugar to stiff peaks. Unroll the cake, spread with whipped cream, and re-roll without the towel.
- 5
Melt chocolate with butter for buttercream. Cool slightly, then frost the outside of the log. Drag a fork through the frosting to create bark texture. Chill before serving.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Heavy cream fillingChocolate mousse filling
For a double-chocolate, richer version
Cocoa powder spongeVanilla sponge (swap cocoa for 1/3 cup flour)
A lighter cake with a white-and-dark contrast
Tips & Storage
Pro Tips
Roll the cake while it is still warm—waiting too long causes cracking.
Dust with powdered sugar "snow" and add meringue mushrooms or rosemary sprigs for a festive finish.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (140mg) · 10 servings
Calories365
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates24g
Fat34g
Fiber120mg
Sugar2g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cake crack?
- Overbaking dries the sponge and causes cracking. Bake just until springy, and roll while still warm.
- Can I make it ahead?
- Yes, assemble up to 2 days ahead and refrigerate. Add decorations just before serving.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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