What Is a Yule Log or Bûche De Noël?

A Yule Log, known in French as Bûche de Noël, is a classic Christmas dessert inspired by an ancient winter solstice tradition. Medieval Europeans burned a large wooden log to bring warmth, good luck, and protection during the cold season. By the 19th century, French pastry chefs transformed this ritual into an edible version—a rolled sponge cake decorated to resemble a wooden log.
Over time, variations emerged across Europe, and Germany’s rich chocolate-and-cherry flavours inspired the now-beloved Black Forest Yule Log, which combines chocolate sponge, tangy cherries, and cream.

Tips for a Perfect Black Forest Yule Log

Do not overbake the sponge.
A chiffon sheet should feel soft and springy, not dry. Even one extra minute in the oven can cause cracking while rolling.
Roll the cake while it’s warm—always.
Warm sponge is flexible. Rolling it early “sets the memory” of the shape and prevents breakage later.
Use cocoa, not flour, for dusting.
Cocoa blends seamlessly into the chocolate sponge and avoids a white residue on the surface.
Keep the filling light and spreadable.
If the cream cheese feels stiff, beat in 1–2 tbsp cream. A soft filling spreads easily and keeps the roll neat.
Choose tart cherries over sweet.
Sour cherry preserve balances the richness of chocolate and cream and gives authentic Black Forest flavour.
Don’t over-soak with Kirsch.
Brush gently. Too much liquid can weaken the sponge and cause slipping during slicing.
Chill before frosting.
A short chill firms up the roll, prevents smudging, and gives clean ganache coverage.
Let the ganache thicken naturally.
If ganache feels runny, rest it for a few minutes instead of adding excess chocolate immediately.
Slice with a hot knife.
Dip your knife in hot water, wipe dry, then slice. This gives clean spirals and professional-looking servings.
Best texture on Day 1 or Day 2.
The flavours deepen overnight, but the sponge stays soft and moist for up to 48 hours.

Storage Instructions

Refrigerate: Store the frosted Yule Log in an airtight box for up to 3 days.
Freeze: Freeze the filled (but unfrosted) roll for up to 1 month. Thaw overnight in the fridge.
Make-ahead Tips:
- Bake the sponge and assemble the filling the same day for best texture.
- Ganache can sit in the fridge for 24 hours; rewarm slightly before use.

Like this recipe? Here are a few more you might like –

Sticky Toffee Pudding

Whole Wheat Fruity Rum Cake

Classic Rum Balls

Black Forest Yule Log

Recipe by thecrumbstories

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

hour

minutes

This Black Forest Yule Log combines a light chocolate chiffon sponge, cream cheese filling, sour cherries, and rich ganache—perfect for Christmas baking.

Ingredients

Chocolate Chiffon Sponge
100 g all-purpose flour
20 g cocoa powder
10 g cornflour
1 tsp baking powder
4 large eggs, separated
120 g sugar total (60 g for yolks, 60 g for whites)
20 ml neutral oil
4 ml vanilla essence
Pinch of salt
Cream Cheese Filling
300 g cream cheese, softened
50 g powdered sugar
1/4 tsp vanilla extract
Sour Cherry Layer
6 tbsp sour cherry preserve, (European-style tart preserve works best)
30 ml Kirschwasser, for soaking (or syrup from jarred sour cherries)
Thick Chocolate Ganache (for coating)
85 g fresh cream
170–200 g semi-sweet dark chocolate, chopped

Directions

Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
Make the cake
Whisk the flour, cornflour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 sugar (60g) together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a silicone spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.
Spread batter evenly into prepared pan. Gently tap the pan on the counter a couple times to pop any air bubbles. Bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it’s done. That’s ok. Avoid over-baking cake because it will crack if over-baked.
Prepare to roll
As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 3 Tablespoons (15g) of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about an hour or two.
Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
Make the Cream Cheese FIlling
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the room temperature cream cheese, powdered sugar and vanilla essence till mixed in well.
Gently and very slowly unroll the cake. Spread the sour cherry preserve evenly and the cream cheese filling on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Roll it slowly. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes before shaping and topping with ganache.
Make the ganache topping
Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil—that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will thicken as it cools and can be used to top the log.
Remove rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Brush the roll with some kirchwasser (Cherry water). Now, slowly spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed (as you see in these photos) or spread ganache over the ends—there should be plenty of ganache to use. Use a fork to make textured lines resembling tree bark. Feel free to wipe the sides of the serving plate clean.
Decorate with cherries and a dusting of confectioners’ sugar just before serving.
Cover leftover cake and store in the refrigerator for up to 3 days.