If you’ve ever dreamed of bringing a little French holiday magic right into your kitchen, this Yule Log Cake (Bûche de Noël) Recipe is a delightful tradition to embrace. This classic Christmas dessert dazzles with a tender chocolate sponge rolled up with rich chocolate buttercream, then decorated to look just like a snowy log fresh from a winter forest. It’s impressive yet surprisingly approachable, making it the perfect centerpiece for any festive gathering or cozy night in. Whether it’s your first time or you’re a holiday baking pro, this recipe will fill your home with warmth, sweetness, and the joy of the season.
Ingredients You’ll Need
The beauty of this Yule Log Cake (Bûche de Noël) Recipe lies in its simple, carefully chosen ingredients. Each one plays an essential role, from the airy eggs that give the cake its light sponge texture to the rich semisweet chocolate that provides the deep, luscious flavor of the buttercream. Together, they create a harmonious dessert that’s both elegant and irresistibly chocolaty.
- 4 large eggs, separated: Eggs create the light, airy base of the sponge cake with yolks adding richness and whites providing volume.
- 3/4 cup granulated sugar: Sweetens the cake and helps stabilize the egg whites when whipped.
- 1 teaspoon vanilla extract: Adds a warm, comforting aroma enhancing the chocolate flavors.
- 1/2 cup all-purpose flour: Provides structure without weighing down the sponge.
- 1/4 cup unsweetened cocoa powder: Infuses the cake with deep chocolate color and a subtle bitterness.
- 1/4 teaspoon salt: Balances the sweetness and enhances chocolate’s complexity.
- 1/2 teaspoon cream of tartar: Stabilizes the egg whites to help them reach perfect stiffness.
- 1 cup heavy cream: Whipped into a luscious topping or filling to add light creaminess.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without grittiness.
- 1 teaspoon vanilla extract (for whipped cream): Adds flavor to the whipped cream topping.
- 4 ounces semisweet or bittersweet chocolate, chopped: The star ingredient in the buttercream for rich chocolate intensity.
- 1/4 cup unsalted butter, softened: Creates a silky, spreadable chocolate buttercream.
- Powdered sugar for dusting: Adds a snowy finishing touch to the outside of the cake.
- Fresh berries or holly leaves for decoration (optional): Offer a festive, colorful accent making the cake truly festive.
How to Make Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare and Bake the Chocolate Sponge
Start by preheating your oven to 350°F and lining a jelly roll pan with parchment paper. The parchment ensures the delicate cake won’t stick and helps with rolling later. Beat the egg yolks with half the sugar until the mixture thickens and lightens to a pale yellow—this airiness is key for a tender cake. Stir in the vanilla extract for that inviting scent. In another bowl, sift together flour, cocoa powder, and salt to infuse the dry ingredients with even cocoa flavor and a smooth texture.
Next, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks appear—this will make the sponge wonderfully light. Gently fold the dry ingredients into the yolk mixture, then carefully fold in the egg whites, preserving as much air as possible. Pour the batter evenly into your prepared pan, smoothing the top with a spatula for an even rise. Bake for about 12-15 minutes until the cake springs back when you gently press the surface, signaling it’s perfectly baked but still moist.
Step 2: Roll the Cake While Warm
Right after baking, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then start rolling the cake up with the towel inside it, beginning from the short edge. This step trains the cake to form the log shape and prevents cracking when you add the filling later. Let this rolled sponge cool completely on a rack—patience here ensures easier handling for decorating.
Step 3: Prepare Chocolate Buttercream
While the cake cools down, melt your chopped semisweet chocolate gently using a double boiler or microwave bursts, stirring until silky smooth. Beat the softened butter until creamy, then gradually blend in the melted chocolate. This luscious buttercream is the decadent filling and frosting that truly brings this Yule Log Cake (Bûche de Noël) Recipe to life with its rich, melt-in-your-mouth texture.
Step 4: Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until it holds stiff peaks. This whipped cream can be added for extra creaminess inside the roll or served alongside each slice, balancing the chocolate’s intensity with lightness and a hint of sweetness.
Step 5: Assemble and Decorate the Yule Log
Carefully unroll the cooled cake and spread a thin layer of the chocolate buttercream across the surface. Then, roll it tightly back up without the towel for a neat, beautiful shape. Cover the entire outside of the roll with the remaining buttercream, smoothing it over like the bark of a tree. Using a fork, drag through the frosting to create rustic bark textures that give your cake authenticity and charm. Finish by dusting with powdered sugar to mimic freshly fallen snow, and if you’re feeling extra festive, add fresh berries or holly leaves for pops of color and holiday spirit.
How to Serve Yule Log Cake (Bûche de Noël) Recipe
Garnishes
Enhancing this Yule Log Cake (Bûche de Noël) Recipe is as fun as it is beautiful. Aside from the classic powdered sugar “snow,” think about edible glitter or miniature meringue mushrooms for a fairy-tale woodland effect. Fresh berries like raspberries and cranberries add vibrant color and a fresh tartness that brightens the rich chocolate flavors. Holly leaves, if edible or cosmetic-friendly, bring traditional holiday cheer.
Side Dishes
This cake shines brightest as the star dessert, but you can complement it with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to contrast the dense chocolate. For a refreshing counterbalance, serve alongside a cup of strong coffee or spiced mulled wine, which pairs beautifully with the chocolate and vanilla notes.
Creative Ways to Present
Imagine serving slices of your Yule Log Cake (Bûche de Noël) Recipe on rustic wooden boards, surrounded by pinecones and cinnamon sticks for an enchanting holiday display. You could also slice it into smaller bite-sized pieces and skewer them for a whimsical holiday party treat. Wrapping small slices in festive parchment paper tied with twine makes for delightful edible gifts your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist and flavorful stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen when allowed to rest, making the next day even better. Just be sure to cover it well to keep the sponge from drying out.
Freezing
If you want to prepare ahead for the holidays, freeze the assembled cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will keep well for up to one month. When ready to enjoy, thaw in the refrigerator overnight to preserve its texture and flavor integrity.
Reheating
This cake tastes best served chilled or at room temperature, so reheating isn’t necessary and could affect the delicate texture. If preferred, allow frozen slices to thaw completely before serving to ensure that creamy frosting and sponge aren’t compromised.
FAQs
Can I make this cake dairy-free?
Absolutely! You can substitute butter and heavy cream with your favorite plant-based alternatives like vegan margarine and coconut cream. Just be mindful of the chocolate you use, ensuring it’s dairy-free for a fully vegan-friendly Yule Log Cake (Bûche de Noël) Recipe.
What chocolate should I use for the buttercream?
For the richest flavor, opt for high-quality semisweet or bittersweet chocolate with at least 60% cocoa content. This balances sweetness and bitterness perfectly, making your buttercream decadently smooth and flavorful.
How do I prevent the cake from cracking when rolling?
The key is rolling it up while still warm with the kitchen towel inside. This “training” keeps the sponge flexible and prevents cracks when you unroll it to add the filling. Also, be gentle and don’t overload the filling to avoid added pressure on the sponge.
Can I add flavors other than chocolate?
Yes! Some variations incorporate coffee or orange zest for aromatic depth. Adding a teaspoon of instant espresso powder to the batter enhances the chocolate flavor without overpowering it. You can also experiment with flavored whipped creams or fillings to make the recipe your own.
How long does it take to prepare this cake?
The actual baking takes about 15 minutes, but including prepping, cooling, assembling, and decorating, you should set aside around 2 hours and 40 minutes to ensure perfection. The wait is absolutely worth it for this festive treat!
Final Thoughts
Making this Yule Log Cake (Bûche de Noël) Recipe is like wrapping a delicious gift in every bite—a perfect blend of tradition, charm, and irresistible flavor. Whether you’re making it to share with loved ones or simply to treat yourself, this cake brings joy that’s both rich and lighthearted. So roll up your sleeves and dive in—your holiday celebration deserves this classic and delightful masterpiece.
Print
Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A classic French festive dessert, the Yule Log Cake (Bûche de Noël) is a light and airy chocolate sponge rolled with rich chocolate buttercream and whipped cream. Perfect for holiday celebrations, this elegant cake is decorated to resemble a snowy log, offering a delightful blend of textures and flavors.
Ingredients
For the Cake:
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1/4 cup unsalted butter, softened
For Decoration:
- Powdered sugar for dusting
- Fresh berries or holly leaves (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Make the egg yolk mixture: In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick and pale. Stir in the vanilla extract, combining well.
- Sift dry ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to remove lumps and ensure even distribution.
- Whip the egg whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form for a stable meringue.
- Combine batter: Gently fold the dry ingredient mixture into the egg yolk mixture. Then carefully fold the beaten egg whites into the batter until just combined, maintaining as much air as possible for a light texture.
- Bake the cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
- Prepare the chocolate buttercream: While the cake is baking, melt the chopped chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Beat the softened butter until creamy, then gradually mix in the melted chocolate until fully combined.
- Roll the cake: When the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then, starting from a short end, roll the cake along with the towel inside. Let it cool completely to set the shape.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form to create a fluffy filling.
- Fill and re-roll: Gently unroll the cooled cake, spread a thin layer of the chocolate buttercream over the surface, then re-roll the cake tightly without the towel.
- Frost and decorate: Cover the entire outside of the rolled cake with the remaining chocolate buttercream. Use a fork to create bark-like texture on the frosting, dust with powdered sugar to resemble snow, and decorate with fresh berries or holly leaves if desired.
- Chill before serving: Refrigerate the cake for at least 2 hours to allow flavors to meld and the frosting to set before slicing and serving.
Notes
- For a richer flavor, add 1 teaspoon of instant espresso powder to the cake batter.
- Use high-quality chocolate for the buttercream to enhance taste and texture.
- To make a dairy-free version, substitute the butter and heavy cream with plant-based alternatives.
