If you love desserts that look as good as they taste, log cakes are your new best friend. They're perfect for celebrating and come in so many flavors, you'll have a hard time choosing! From the classic chocolate delight to unique twists like matcha and caramel pecan, there's something for everyone. Curious about which one will steal the show at your next gathering? Let's explore these five scrumptious log cake recipes!
Classic Chocolate Bûche De Noël
The Classic Chocolate Bûche De Noël, also known as a Yule log, is a rich and decadent dessert that embodies the spirit of the holiday season. This traditional French cake is made from a light sponge that's rolled up with a luscious chocolate filling, then coated with a creamy chocolate ganache to resemble a log.
Perfect for festive gatherings, this show-stopping dessert will delight your guests with its chocolatey goodness and charming presentation.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup unsweetened cocoa powder (for ganache)
- Optional decorations: powdered sugar, chocolate shavings, or fresh berries
Cooking Instructions:
Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Gradually add the cocoa powder, vanilla extract, flour, baking powder, and salt, mixing until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
Once baked, remove the cake from the oven and let it cool for a few minutes. While still warm, carefully roll the cake in the parchment paper from one short end to the other, forming a log shape. Allow it to cool completely.
In a saucepan, heat the heavy cream until just boiling, then pour it over the chopped chocolate in a bowl, letting it sit for a minute before whisking until smooth.
Unroll the cooled cake and spread a layer of the chocolate filling inside, then re-roll the cake gently. Frost the outside with the remaining ganache and use a fork to create bark-like textures. Chill in the refrigerator for at least an hour before serving.
Extra Tips:
When making the Bûche De Noël, verify that all ingredients are at room temperature for better mixing.
Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking. If you want to add extra flavor, consider infusing your ganache with coffee or orange zest.
For decoration, you can sprinkle powdered sugar on top to simulate snow or use chocolate shavings for a more festive look.
Finally, this cake can be made a day in advance, allowing the flavors to meld beautifully overnight.
Vanilla Bean and Raspberry Log Cake

Indulging in a Vanilla Bean and Raspberry Log Cake is a delightful way to celebrate special occasions or simply treat yourself. This elegant dessert features a light and fluffy vanilla sponge cake filled with a luscious raspberry cream and rolled into a classic log shape. Topped with a velvety vanilla bean frosting and fresh raspberries, this cake not only looks impressive but also delivers a burst of flavor that will leave your guests asking for seconds.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup fresh raspberries
- Additional raspberries for decoration
- Mint leaves for garnish (optional)
Instructions:
Begin by preheating your oven to 350°F (175°C) and lining a 15×10-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together on high speed until the mixture is thick and pale, about 5 minutes. Stir in the vanilla extract.
Gently fold in the flour, baking powder, and salt until just combined. Pour the batter into the prepared pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake is golden and springs back when touched. Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake with the towel from the short side. Allow it to cool completely.
Meanwhile, whip the heavy cream with the powdered sugar and vanilla bean paste until soft peaks form.
Unroll the cooled cake, spread the whipped cream evenly, and sprinkle the fresh raspberries on top.
Roll the cake back up gently and transfer it to a serving platter. Frost the outside with the remaining whipped cream, and decorate with additional raspberries and mint leaves, if desired.
Extra Tips:
To guarantee a successful log cake, make sure to roll the cake while it's still warm, as it will be more pliable.
If you find that the cake cracks slightly, don't worry; you can cover up imperfections with frosting and decorations.
For added flavor, consider infusing the whipped cream with a splash of raspberry puree or using a combination of fresh and frozen raspberries.
Store any leftovers in the refrigerator, but consume within a couple of days for the best texture.
Matcha Green Tea Log Cake
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 2 tablespoons matcha green tea powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Matcha powder for dusting (optional)
Instructions:
Preheat your oven to 180°C (350°F) and line a 10×15-inch baking pan with parchment paper.
In a mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy.
Sift the flour, matcha powder, baking powder, and salt into the egg mixture, gently folding until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
Once baked, remove from the oven and let it cool in the pan for a few minutes before transferring it to a cooling rack.
While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract in a separate bowl until soft peaks form.
Once the cake is completely cool, spread the whipped cream evenly over the surface and roll the cake tightly from one short end to the other, using the parchment paper to assist.
Place the rolled log seam-side down on a serving platter and chill in the refrigerator for at least 1 hour before serving.
Dust with matcha powder if desired.
Extra Tips:
When making your Matcha Green Tea Log Cake, verify that you use high-quality matcha powder for the best flavor and color.
Be gentle while folding the dry ingredients into the egg mixture to maintain the airiness of the batter.
If you want to add a twist, consider incorporating a layer of fruit, such as strawberries or raspberries, into the whipped cream filling.
Finally, this cake can be prepared a day in advance; storing it in the refrigerator will improve the flavors and make it even more enjoyable.
Nutty Hazelnut Chocolate Log Cake

Indulge in the rich flavors of a Nutty Hazelnut Chocolate Log Cake, a perfect dessert for any celebration or holiday gathering. This decadent cake features layers of moist chocolate sponge rolled with a luscious hazelnut cream filling and coated with a velvety chocolate ganache. The combination of chocolate and hazelnut not only enhances the taste but also adds a delightful crunch, making each slice a heavenly treat that will impress your guests.
Ingredients:
- 3 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g cocoa powder
- 1 tsp baking powder
- 50g ground hazelnuts
- 200ml heavy cream
- 100g hazelnut spread (like Nutella)
- 150g dark chocolate, chopped
- 50g unsalted butter
- Chopped hazelnuts for decoration
- Powdered sugar for dusting
Instructions:
Preheat your oven to 180°C (350°F) and line a 10×15 inch baking tray with parchment paper. In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.
Sift in the flour, cocoa powder, and baking powder, and gently fold in the ground hazelnuts until just combined. Pour the batter into the prepared baking tray and spread it evenly. Bake for 10-12 minutes until the cake springs back when lightly touched.
Once done, remove from the oven and allow to cool in the tray for a few minutes before transferring to a wire rack. Once completely cool, spread the hazelnut spread over the cake, then carefully roll it up from the short end.
For the ganache, melt the dark chocolate and butter together, stirring until smooth. Unroll the cake gently, then re-roll it after spreading a layer of whipped cream inside. Coat the outside with ganache and decorate with chopped hazelnuts. Dust with powdered sugar before serving.
Extra Tips:
To achieve the best results, make sure your eggs are at room temperature before whisking, as this will help them whip up fluffier.
When rolling the cake, use a clean kitchen towel to help guide the cake and prevent it from cracking. If you prefer a sweeter cake, you can add a bit more sugar to the cream filling or ganache.
Finally, for a more intense hazelnut flavor, consider adding a splash of hazelnut liqueur to the ganache or cream filling. Enjoy your delicious Nutty Hazelnut Chocolate Log Cake!
Caramel Pecan Log Cake
The Caramel Pecan Log Cake is a delightful dessert that combines the rich, nutty flavor of pecans with a luscious caramel frosting. This cake is perfect for celebrations or as a sweet treat to impress your guests.
The moist chocolate cake rolled with a creamy filling and topped with caramel and toasted pecans will have everyone coming back for seconds. Follow this simple recipe to create a magnificent Caramel Pecan Log Cake that will be the star of your dessert table.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1 cup chopped pecans (toasted)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan, lining it with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, then add vegetable oil, vanilla extract, and water.
Combine the wet ingredients with the dry ingredients until just mixed. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick comes out clean.
Once baked, immediately roll the cake in the towel and let it cool completely. Meanwhile, whip the heavy cream until soft peaks form and gently fold in half of the caramel sauce.
Unroll the cooled cake, spread the whipped cream filling, and then re-roll it tightly. Place the log on a serving platter and drizzle with remaining caramel sauce and sprinkle with toasted pecans.
Extra Tips:
To improve the flavor of your Caramel Pecan Log Cake, consider toasting the pecans in a dry skillet for a few minutes until fragrant; this will intensify their nutty taste.
You can also add a pinch of sea salt to the caramel sauce to create a delicious salted caramel flavor. If you want a more decadent touch, drizzle additional chocolate sauce over the top before serving.
Make sure to refrigerate the cake for at least an hour before slicing to help it hold its shape and make for cleaner cuts. Enjoy!