Why did my cake crack?

Overbaking dries the sponge and causes cracking. Bake just until springy, and roll while still warm.

Yes, assemble up to 2 days ahead and refrigerate. Add decorations just before serving.

Hands slicing a chocolate yule log on a wooden board with pine and candle decor.

Classic French rolled chocolate cake with whipped cream filling

Chocolate Yule Log (Buche de Noel)

Name: Chocolate Yule Log (Buche de Noel)
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 1 yule log
Cuisine: French
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

52 minHard

Prep Time

40 min

Cook Time

12 min

Total Time

52 min

Servings

1 yule log

Difficulty

Advanced

Cost

Moderate

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Chocolate Yule Log (Buche de Noel)

Classic French rolled chocolate cake with whipped cream filling

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

Servings

Hard

Difficulty

Moderate $$

Cost

French Cuisine Dessert

Sarah Chen

November 16, 2023(Updated April 12, 2026)

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.

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

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

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.

Storage

Refrigerate covered for up to 3 days.

Reheating

Serve cold or at cool room temperature. Do not heat.

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.

Explore More

More French Recipes More Dessert Oven Recipes

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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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.

Chocolate Yule Log (Buche de Noel)

Chocolate Yule Log (Buche de Noel)

Chocolate Yule Log (Buche de Noel)

Ingredients

Instructions