Go Back
+ servings

Yule Log Cake

The perfect cake to celebrate the solstice
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 1014kcal
Author International Cuisine


  • Sponge cake:
  • 4 eggs room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cake flour sifted
  • Chocolate buttercream:
  • 7 egg whites
  • 1 1/3 cups granulated sugar
  • 6 ounces unsweetened chocolate melted and cooled
  • 1/2 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • 3 cups plus 3 tablespoons butter softened


  • How to make Yule Log Cake
  • Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  • Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
  • Once the flour is incorporated into the batter, stop mixing.
  • Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
  • To make the chocolate buttercream:
  • In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
  • In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  • Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
  • To assemble the chocolate yule log:
  • Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
  • Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  • Chill the cake and serve.


Calories: 1014kcal | Carbohydrates: 68g | Protein: 11g | Fat: 83g | Saturated Fat: 51g | Cholesterol: 265mg | Sodium: 761mg | Potassium: 286mg | Fiber: 4g | Sugar: 51g | Vitamin A: 2246IU | Calcium: 58mg | Iron: 4mg