Christmas Yule Log Cake

by Gretchen Price on December 1, 2013

Post image for Christmas Yule Log Cake

So here it is! The famous Christmas  Yule Log!
The tradition of burning the actual Yule Log dates back to the 1600’s.
This fabulous Christmastime cake also known as Buche De Noel is one you will not want to miss out on for your holiday dessert buffet spread. It is the centerpiece that will spark much conversation and gain you much praise! By the looks of it, it is intimidating, but watch the video below as I show you how you too can pull off this elegant cake.

Very often the key to success in baking is preparation.
Gather your mise en place well ahead of time; get your recipes made in advance; prepare in stages to take the stress and workload off of one single day.
To try to do everything from start to finish all in one day is enough to make any baker, advanced or novice, want to throw in the towel!

I prepared my Chocolate Roulade Cake a week ago, and while that was baking I made my Meringue Mushrooms and Simple Syrup.
Yesterday I made my Chocolate Buttercream Or Mocha Buttercream is you prefer! And I was ready to go!
That way all I had to do tonight was make my Simple Ganache, fill the roulade with the buttercream and assemble the cake! It doesn’t get easier than that guys!

For 1 Yule Log Cake  to serve 12 people
You Will Need:

1 Recipe Chocolate Roulade
1/2 Recipe Chocolate Buttercream or Mocha
1 Recipe Simple Ganache
1/2 Recipe Simple Syrup

1/4 Recipe Meringue Mushrooms

Assemble the Cake as shown in the video below!


{ 31 comments… read them below or add one }

Shadieh April 19, 2014 at 12:16 am

i want to make a strawberry Roulade Do i do it the same as chocolate ?if so how much strawberry puree? and strawberry buttercream inside and on top of Yule Log whats best white Ganache or
chocolate? If i use strawberry whipped cream can i freeze it and how long can it stay with out refridge

Thanks for your recipes


Ginny Palumbo January 4, 2014 at 1:29 pm

Just wanted to let you know I made this for our New Years Day dessert. It was a HUGE hit. I did make a variation of it. I made the roulade and then made your chocolate custard for the filling. Then made chocolate whipped cream to cover the outside. I then drizzled chocolate on the top and added chocolate curls to it. It came out beautiful.

Thank you so much for this recipe!!!


Craig December 24, 2013 at 8:04 pm

Hello Gretchen,
Found your website and finished my first Yule Log. You made it so easy…thank you! May you and your family have a wonderful Merry Christmas and Happy New Year.


Gretchen Price December 24, 2013 at 10:39 pm



Heidi December 23, 2013 at 8:10 pm

I just finished my yule log using your recipes and it looks fantastic. I am so proud.
Thank you for sharing your recipes and tutorials.


Stefanie Van der Sypt December 23, 2013 at 12:38 pm

Hey Gretchen

Can I put the log in the freeze after I put on the crumcoat ?
After I put the ganache on top of the log, can I put it in the fridge or not?


Gretchen Price December 24, 2013 at 1:33 am

yes to both questions


Natalie December 20, 2013 at 3:06 am

Hello I just want to ask, how heavy will the cake be? Around 1 kg?


Alizeh December 20, 2013 at 2:31 am

My brother has to make a log cake for school and take a picture of him self with it I just made a cake don’t need another one I don’t want to waste ingredients (don’t celebrate Christmas)
Give me any ideas to make it easier thanks alizeh


Stephen December 15, 2013 at 5:22 pm

Your recipe for this Yule Log Cake is fabulous !! I tried them and got so many compliments !!! I use very rich and thick chocolate mouse to frost the cake instead of ganache ( also the filling ) !! Here is my result !! Thank you so so so much ^^ !!


Gretchen Price December 15, 2013 at 8:27 pm



Sara December 15, 2013 at 3:07 pm

Hey Gretchen ! I want to make this for Christmas but being that I work retail my only days off before Christmas are this coming Monday and Thursday. if I make this cake maybe on Thursday should I freeze it or will it be good at room temperature until I assemble the whole thing ?


Sara December 15, 2013 at 3:08 pm

Sorry to clarify I mean the roulade part..


Gretchen Price December 15, 2013 at 8:25 pm

FREEZE, assemble when you are ready


Sara December 16, 2013 at 4:46 pm

Thank you !!!


silvia December 5, 2013 at 10:10 am

Hi, im just asking, if i used chocolate mouses as the filling and use chocolate butter cream as the frosting for the yule log cake is that alright?


Gretchen Price December 6, 2013 at 4:00 am



Jarrell November 30, 2013 at 12:29 pm

Oh and maybe the hot chocolate cupcakes you did? :D


Jarrell November 30, 2013 at 12:11 pm

Hi Gretchen i dont know where to put my question so: Could you do the hot chocolate dipper video again i really liked it !

Greetz from The Netherlands :D


Gretchen Price November 30, 2013 at 10:26 pm

HI! Thanks, trying to get time to film more vids before Christmas, just not sure WHEN!


sion jang November 28, 2013 at 3:57 pm

Hi Gretchen,

I was wondering if I can use chocolate mouse instead of buttercream.
Thank you and I really love your videos. I’ve been watching them since I was 9!!


Gretchen Price November 28, 2013 at 5:24 pm

Yes you can use whatever filling YOU like best!! Thanks for sticking with me!!


sion jang November 29, 2013 at 5:19 am

P.S. I’m 11 now and I love baking!

You have inspired me to do what I love doing! THANK YOU AND HAPPY THANKSGIVING!!!!!


Gretchen Price November 29, 2013 at 2:26 pm



Kayla November 25, 2013 at 12:51 am

Do your old yule log videos exist anymore? I really really miss the short series of them for this cake. (please please please bring them back!) I loved the singing and banter between you and your friend. They made me laugh and smile as I referenced the videos constantly as I was making all the parts of the cake. I honest-to-God panicked when I got internet back recently and found you did an overhaul of your blog and your YouTube channel! Anyway, thank you again, for sharing your time and knowledge with us all.


Gretchen Price November 25, 2013 at 11:02 pm

I hope you can still enjoy the greatest recipes here with me from my bakery.


Rocio November 21, 2013 at 7:34 pm

Hey gretchen so i was wondering, if i fill the cake with the chocolate mousse or the whipped cream will it be fine? or it will just become messy if I make it a day before?


Jayden November 19, 2013 at 11:37 pm

Hey Gretchen! I also see the typo. It comes up on my ipad and computer. Anyway, can you maybe show us a vid on how to make chocolate tea cakes?? They are so delicious with the chocolate dome with marshmallow/meringue filling and a biscuit at the bottom! I also wanted to you are AMAZING! Thank you!


Deb McCann November 19, 2013 at 3:31 pm

I just wanted to let you know you have a typo–‘Gather your mise en place well ahead of time; get your recipes made in advance; prepare in stages to take the stress and workload off of one single day.’ I thought you added in some cool new ingredient for just a minute. LOL

Thank you so very much for all you do to share your recipes and knowledge with us, we do appreciate it! Get strapped in for the holiday season! I hope you have your most successful one ever this year!


Gretchen Price November 19, 2013 at 11:27 pm

Thanks Deb! But I am not seeing the typo. PLease clarify


Michael December 25, 2013 at 6:51 am

Mise en place – (pronounced meez en plas) is a French phrase which means “putting in place”, as in set up.


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