Yule Log Recipe

One of the most time honored Christmas cakes for the holidays is the Yule Log cake. This is often referred to as Buche de Noel and is one of the most popular traditional cakes made for Christmas time. It comes from Paris, France around 1870, one of the culinary capitals of the globe. Buche de Noel translates to the term “Christmas Log”. Christmas logs or Yule logs were placed in the fireplace hearth and burned traditionally for hundreds of years as part of the holiday tradition for Christmas, commonly on Christmas Eve.

In centuries past, the family would light the log using the burned remains from last year’s Yule log. After Christmas was over and the log was burned up, the last bit of wood would be kept in the house and stashed for the following year. It was believed that the burnt wood would protect the home against lightning and evil spirits.
Yule logs were huge and as time went by, large fireplaces were replaced with cast iron stoves and the logs eventually found themselves as decorative centerpieces on dining room tables and in the form of delicious cake.

This yummy Yule log recipe is based on the original french Buche de Noel recipe but modified to taste better.

2/3 cup organic flour
1/4 teaspoon salt
4 eggs
1/4 teaspoon soda
3/4 cup sugar 3 oz chocolate 1/8 cup of water

Filling: 1/2 pint whipped cream
2 cups icing (confectioners’) sugar

1/3 cup organic butter
2 cups icing (confectioners’) sugar
1/4 cup cocoa
2 tablespoons organic whole milk
1/2 teaspoon vanilla

Start by preheating the oven to 350 degrees F.
Grease a 15 x 10 inch wide flat jelly roll pan, and line with greased waxed paper.
Mix soda, flour and salt in a bowl.
Beat the 4 eggs in the bowl until it is thick and light for 5 minutes.
Slowly add the sugar to the bowl, and beat again.
Melt the chocolate and water together, and add to the egg mixture.
Fold in all of the dry ingredients, and mix together carefully but profusely.
Spread ingredients into a prepped pan, and bake for about 16 minutes, until the cake springs back when pressed.
Remove from oven and immediately remove it onto a tea towel that has been sprinkled generously with icing sugar.
Remove the wax paper, and groom any crispy edges of the cake.
Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.

Whip the cream until thickened. Stir in vanilla and icing sugar and whip until stiff.
Unroll the cake when it is cool, spread on the top with the whip cream.
Re-roll, without the towel.
Cut a thin slice from each end of the rolled cake, and make them even.

Make sure the butter is soft, mix all ingredients together and beat the mixture to a smooth consistency.
Use the centres of the ends you sliced off the cake to make “bumps on the log”: Use a little of the icing to affix the bump to the side of the cake – one on each side.
Cover the whole cake with the icing.
Take a small spoon and run it through the icing to resemble tree bark
Spatter with icing sugar to simulate snow and decorate with decorative holly leafs or marzipan mushrooms.
Place in refrigerator for storage.

Richie Coffman is a blogger on the front range of Colorado and gets his inspiration from his local bake shop Indulge Bakery.

About the Author

"Hi I'm Anna! Welcome to Ask Anna where I love to answer your household questions! I have always loved to clean, organize and decorate and this blog is a fun way for me to help you love it too! I am a busy mom of a beautiful little girl and I'm married to the love of my life. Together we fill our days with projects , laughter and love. I serve an incredible God and overall I'd say I'm truly blessed!"

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  1. Nicole Elovitz says:

    Hi! I want to make this Yule Log tomorrow and collected all ingredients and read through the recipe. There is a reference to vanilla in the filling, but not listed in the ingredients. Please double check them and let us know what the amount is and that everything else is correct as well.

    • Nicole I emailed the author but haven’t heard back from him. I would say if it calls for Vanilla use about 1 tsp, that’s a pretty standard measurement for vanilla. I think adding a little vanilla will only make it better, I love vanilla! :)

  2. Think this is going to be my Boxing Day baking project for me and the kids…thanks for sharing.