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Spelt Yule Log (Bûche de Noël)

Whole spelt Yule Log on a wooden board with bark-textured chocolate buttercream, icing sugar dusting, and a cut slice showing dark chocolate spiral filling.

A Yule Log is one of those Christmas desserts that looks dramatic but is more approachable than it seems. The key is a thin, warm sponge rolled the moment it comes out of the oven.

Using white spelt flour here gives the sponge a slightly nuttier base note without making it dense. The texture stays soft and pliable, which matters a lot when you're rolling a Swiss roll-style cake.

The filling is a dark chocolate ganache cream, firm enough to hold its shape but smooth enough to spread easily. The outer layer is a chocolate buttercream dragged with a fork to mimic bark.

You can bake the sponge and make the filling the day before. Assembly takes about 20 minutes, so it doesn't crowd your Christmas Day schedule.

Why You'll Love This Recipe

  • Spelt sponge rolls cleanly without cracking or splitting
  • Make-ahead friendly, assemble the day before serving
  • Dark chocolate ganache filling holds clean slices
  • Lighter crumb than a standard wheat flour Yule Log
Warm cocoa spelt sponge being rolled in a sugar-dusted tea towel immediately after baking to shape the Yule Log.

Ingredient Notes

  • white spelt flour: Use white spelt, not wholegrain, for a tender sponge that rolls without splitting. Wholegrain spelt makes the crumb too coarse and increases cracking risk.
  • eggs: Room temperature eggs whip to a greater volume. Cold eggs from the fridge will reduce the lift in the sponge.
  • caster sugar: Fine caster sugar dissolves faster when beaten with eggs. Granulated sugar leaves a slightly grainy texture in a thin sponge.
  • cocoa powder: Use Dutch-processed cocoa for a deeper, less bitter chocolate flavour. Natural cocoa works but gives a sharper taste.
  • dark chocolate (70%): For the ganache filling, 70% dark chocolate gives clean flavour and a firm set. Milk chocolate is too sweet and stays too soft.
  • double cream: Full-fat double cream whips to a stable, spoonable consistency. Single cream won't hold its structure once whipped.
  • unsalted butter: Softened butter at room temperature is essential for a smooth buttercream bark coating. Cold butter will stay lumpy and won't spread well.
  • icing sugar: Sifted icing sugar prevents lumps in the outer buttercream. For a dairy-free version, use a plant-based butter block, not a spread.
Two slices of spelt Bûche de Noël on white plates with whipped cream, a glass of dessert wine, and a lit candle in soft background light.
Prep Time 40 mins
Cook Time 12 mins
Rest Time 60 mins
Total Time 1 hr 52 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 10
Estimated Cost: 2.80
Calories: 420
Best Season: Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

White spelt flour keeps the sponge tender and flexible enough to roll cleanly. The dark chocolate buttercream filling stays firm when sliced, giving you clean, defined rings.

Ingredients
    Spelt Sponge
  • 4 large eggs (room temperature)
  • 120 g caster sugar
  • 80 g white spelt flour (sifted)
  • 25 g Dutch-processed cocoa powder (sifted)
  • 0.5 tsp baking powder
  • 1 pinch fine sea salt
    • Ganache Cream Filling
  • 100 g dark chocolate (70%), finely chopped
  • 150 ml double cream (divided)
  • 1 tbsp icing sugar (sifted)
    • Chocolate Buttercream Bark
  • 120 g unsalted butter (softened)
  • 180 g icing sugar (sifted)
  • 30 g Dutch-processed cocoa powder (sifted)
  • 2 tbsp double cream or milk (to loosen consistency)
  • 0.5 tsp vanilla extract
    • To Decorate (optional)
  • 1 tbsp icing sugar (for dusting)
  • 2-3 fresh rosemary sprigs
  • a small handful fresh cranberries
Instructions
    Make the Ganache Filling
  1. 1
    Place the chopped dark chocolate in a heatproof bowl. Heat 100 ml of the double cream in a small saucepan over medium heat until it just begins to steam, then pour it over the chocolate.
  2. 2
    Let it sit for 1 minute, then stir from the centre outward until smooth and glossy. Leave to cool at room temperature for 30 minutes, then chill in the fridge for 20 minutes until it thickens to a spreadable consistency.
  3. 3
    Whip the remaining 50 ml of double cream with the sifted icing sugar in a small bowl until soft peaks form. Fold gently into the thickened ganache until combined. Refrigerate until needed.
    4. Bake the Spelt Sponge
  4. 4
    Heat the oven to 200 C / 390 F. Line a 33 x 23 cm Swiss roll tin with baking parchment, pressing it into the corners.
  5. 5
    Beat the eggs and caster sugar together with an electric mixer on high speed for 5 minutes until the mixture is very pale, thick, and falls in a steady ribbon from the beater.
  6. 6
    Sift the white spelt flour, cocoa powder, baking powder, and salt together over the egg mixture. Fold in gently using a large metal spoon with slow, wide strokes, stopping as soon as no dry streaks remain.
  7. 7
    Pour the batter into the prepared tin and spread it level with a palette knife. Bake for 10 to 12 minutes until the sponge is just set, springs back when lightly pressed, and the edges are beginning to pull away from the tin.
    8. Roll and Fill the Log
  8. 8
    Lay a clean tea towel on the counter and dust it with 1 tbsp of caster sugar. Turn the hot sponge directly onto the tea towel and peel away the parchment.
  9. 9
    Roll the sponge up tightly from one short end with the tea towel inside, starting at the edge closest to you. Leave it rolled and seam-side down to cool fully, about 30 to 40 minutes.
  10. 10
    Carefully unroll the cooled sponge. Spread the ganache cream filling evenly across the surface, leaving a 1 cm border at the far short edge.
  11. 11
    Re-roll the sponge firmly without the tea towel this time, using the towel to guide the shape. Wrap the finished roll in cling film and refrigerate for at least 1 hour to set the filling.
    12. Make the Buttercream and Decorate
  12. 12
    Beat the softened butter with an electric mixer for 2 minutes until pale. Add the sifted icing sugar and cocoa powder and beat on low speed until combined, then increase to medium-high and beat for 3 minutes until smooth and fluffy.
  13. 13
    Add the double cream and vanilla extract and beat for 1 more minute until the buttercream is light and spreadable. Add a little more cream if it feels stiff.
  14. 14
    Place the chilled log on a serving board. Using a sharp knife, cut a 4 cm diagonal slice from one end. Position it on top of or alongside the main log to mimic a cut branch, securing it lightly with a dab of buttercream.
  15. 15
    Spread the chocolate buttercream evenly over the entire surface of the log using a palette knife. Draw a fork lengthways across the buttercream in long, uneven strokes to create a bark texture.
  16. 16
    Refrigerate for 30 minutes to firm up. Just before serving, dust lightly with icing sugar and arrange rosemary sprigs and cranberries on the board around the log.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 14g70%
Cholesterol 110mg37%
Sodium 85mg4%
Potassium 210mg6%
Total Carbohydrate 48g16%
Dietary Fiber 3g12%
Sugars 36g
Protein 6g12%
Vitamin A 520 IU
Calcium 45 mg
Iron 3 mg
Vitamin D 28 IU
Vitamin E 1.2 mg
Vitamin K 4 mcg
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.4 mcg
Phosphorus 130 mg
Magnesium 38 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Roll the sponge in a tea towel immediately after baking, before it cools.
  • Beat eggs and sugar for a full 5 minutes to build the air structure the sponge needs.
  • Chill the filled, rolled log for at least 1 hour before applying the outer buttercream coating.
  • Trim one end of the log at an angle and place it on top to mimic a cut branch.
  • Dust with icing sugar only just before serving so it doesn't absorb into the buttercream.
Keywords: spelt yule log, buche de noel spelt, spelt swiss roll, christmas chocolate log, spelt flour dessert, festive spelt cake

Equipment

  • 33 x 23 cm Swiss roll tin
  • stand mixer or hand electric mixer
  • large mixing bowl
  • fine-mesh sieve
  • palette knife or offset spatula
  • wire cooling rack

Tips

  • Roll the sponge in a clean tea towel while still hot so it holds the curved shape without cracking later.
  • Whisk eggs and sugar for a full 5 minutes until the mixture is pale, thick, and falls in a ribbon from the beater.
  • Fold in flour and cocoa with a large metal spoon using slow, wide strokes to keep as much air in the batter as possible.
  • Spread ganache cream to within 1 cm of the sponge edge so filling doesn't squeeze out as you roll.
  • Drag a fork through the outer buttercream lengthways in long, light strokes to create a convincing bark texture.

Variations

  • Fill with chestnut cream and dark chocolate ganache for a French-inspired flavour combination.
  • Swap the cocoa in the sponge for espresso powder and fill with a mascarpone coffee cream.
  • Use a white chocolate ganache filling and dust the outside with icing sugar instead of buttercream bark.

Storage and Reheating

Store the finished Yule Log in the fridge, loosely covered, for up to 3 days. The spelt sponge stays moist and the buttercream holds its shape at cold temperatures.

To serve after refrigerating, let it sit at room temperature for 30 minutes. Cold buttercream is too firm and mutes the chocolate flavour.

The un-filled, un-rolled sponge can be frozen for up to 1 month wrapped tightly in cling film. Defrost at room temperature, then fill and roll once fully thawed.

Serving Suggestions

Serve slices at room temperature with a spoonful of lightly whipped cream on the side. A few fresh cranberries and a small sprig of rosemary on the board give a clean, festive look without overcomplicating the plate.

For a dessert table, place the whole log on a wooden board and dust lightly with icing sugar just before guests arrive. Meringue mushrooms placed alongside look effective and take about 20 minutes to make separately.

A small glass of Banyuls, sweet sherry, or a single-malt whisky pairs well with the dark chocolate. For a non-alcoholic option, a strong espresso alongside each slice balances the sweetness.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-yule-log-buche-de-noel/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!