If you’re looking for a dessert that captures the magic of the holidays in every bite, then the Classic Yule Log Cake (Bûche de Noël) Recipe is exactly what you need. This traditional French dessert features a light, airy chocolate sponge rolled around a luscious whipped cream filling, all wrapped in a creamy, velvety frosting that mimics a rustic tree bark. The balance of rich cocoa, fluffy texture, and festive decoration makes it an unforgettable centerpiece for your Christmas celebrations. Trust me, once you try this recipe, it will become a cherished part of your holiday tradition.
Ingredients You’ll Need
This Classic Yule Log Cake (Bûche de Noël) Recipe uses surprisingly simple ingredients, but each one plays a vital role in creating the perfect texture, flavor, and appearance. From the eggs that give the sponge its airy lift to the cocoa powder that infuses a deep chocolate richness, every item is essential for bringing this festive dessert to life.
- 8 eggs, separated: Key for creating a light and fluffy sponge with volume and structure.
- 1 cup sugar, divided: Sweetens the cake while stabilizing the egg whites for a tender crumb.
- 2/3 cup flour: Provides the base for the sponge, keeping it soft and pliable.
- 1/2 cup cocoa powder: Delivers a deep chocolate flavor and rich color to the cake.
- 1 tsp baking powder: Helps the cake rise evenly without toughening.
- 1/2 tsp salt: Enhances the flavor, balancing the sweetness.
- 2 tsp vanilla extract: Adds warm, fragrant notes to the sponge and filling.
- Optional 1 tsp espresso powder: Intensifies the chocolate flavor for a gourmet touch.
- Optional 1 tbsp orange zest: Lifts the flavor with a zesty brightness.
- 2 cups heavy cream: Whipped to form the silky filling that wraps the sponge.
- 4 tbsp powdered sugar: Sweetens the whipped cream without graininess.
- 2 tsp vanilla (for whipped cream): Enhances the cream filling’s flavor.
- 1 cup butter, softened: Creates the luscious, spreadable frosting that mimics tree bark.
- 3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1/2 cup cocoa powder (for frosting): Adds rich chocolate depth to the frosting.
- 2 tbsp milk or cream: Makes the frosting smooth and easy to spread.
- 2 tsp vanilla (for frosting): Adds aromatic sweetness to the final coat.
- Pinch salt: Balances the sweetness in the frosting.
- Optional 1 tbsp espresso or dark rum: Gives the frosting a sophisticated kick.
- Cranberries, meringue mushrooms, rosemary, powdered sugar: Beautiful finishing touches to decorate your Yule log with festive charm.
How to Make Classic Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F. Line two jelly roll pans with parchment paper to make sure the delicate sponge doesn’t stick; this is crucial for an easy roll later. Having your pans ready means a smooth baking process every step of the way.
Step 2: Whip the Eggs and Prepare the Batter
Beat the egg whites until they reach soft peaks, then gradually add half of the sugar to stabilize them. In another bowl, whip the egg yolks with the remaining sugar, vanilla, and if you’re using, the espresso powder or orange zest. Carefully fold in the sifted dry ingredients—flour, cocoa powder, baking powder, and salt—before gently folding in the egg whites. This tender folding technique is what keeps your sponge wonderfully airy and light.
Step 3: Bake and Roll the Sponge
Bake the batter for 10 to 12 minutes until it’s just set but still soft to the touch. Once out of the oven, immediately turn the sponge cake onto a clean towel dusted generously with cocoa powder. Carefully peel off the parchment, then roll the cake gently in the cocoa-dusted towel. This step trains the sponge to hold its rolled shape while cooling, preventing cracks during filling.
Step 4: Whip the Cream Filling and Assemble
While the cake cools, whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. Unroll the cooled cake with care and spread the whipped cream evenly over the surface. Roll the sponge back up tightly but gently without the towel this time, then chill it in the fridge to set and make handling easier for frosting.
Step 5: Prepare Frosting and Decorate
Beat softened butter with powdered sugar, cocoa powder, milk or cream, vanilla, salt, and if desired, espresso or dark rum until the mixture is light and fluffy. Spread this frosting all around the chilled rolled cake. Use a fork or cake comb to create rustic bark-like grooves, giving your log that charming woodland look. Finish it off with festive garnishes like cranberries, meringue mushrooms, sprigs of rosemary, and a dusting of powdered sugar to evoke a winter wonderland.
How to Serve Classic Yule Log Cake (Bûche de Noël) Recipe
Garnishes
The best way to bring your Classic Yule Log Cake (Bûche de Noël) Recipe to life is by decorating it joyfully. Fresh cranberries add a pop of tart color, while delicate meringue mushrooms replicate a forest floor. Sprigs of rosemary resemble pine needles and add a fresh herbal note. Finally, a light dusting of powdered sugar suggests a gentle snowfall, making your cake picture-perfect for the holiday table.
Side Dishes
This cake is rich and creamy, so pairing it with simple, fresh accompaniments like a bright berry compote or lightly spiced mulled wine really complements the flavors. A crisp citrus salad or tangy sorbet can provide a refreshing contrast that balances the decadent chocolate beautifully.
Creative Ways to Present
Present your Yule log on a wooden serving board for an authentic rustic feel, or use a sleek white platter to highlight its chocolate tones. Adding edible gold leaf or sprinkling crushed nuts around the base can elevate the presentation for guests. For a fun twist, serve slices alongside mini mint candy canes or chocolate-dipped spoons for stirring hot cocoa.
Make Ahead and Storage
Storing Leftovers
Once frosted and decorated, your Classic Yule Log Cake (Bûche de Noël) Recipe can be stored covered in the refrigerator for up to 3 days. Keeping it chilled preserves the delicate whipped cream filling and keeps the cake moist and fresh.
Freezing
To enjoy this cake later, you can freeze it tightly wrapped in plastic wrap and then foil for up to one month. Thaw the cake overnight in the fridge before serving, so it retains the perfect texture and flavor without condensation dulling the appearance.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended. Instead, allow frozen cake to come to room temperature naturally to appreciate the luscious cream and soft sponge without melting the frosting.
FAQs
Can I make the cake sponge a day ahead?
Absolutely! Bake the sponge and roll it in the towel as soon as it cools, then keep it wrapped in plastic wrap at room temperature overnight. This makes assembling the next day much easier and helps the sponge retain moisture.
What can I substitute for heavy cream in the filling?
If you don’t have heavy cream, mascarpone cheese or cream cheese blended with a little milk can be used for a richer filling, though the texture will differ slightly from traditional whipped cream.
Is there a non-alcoholic option for the frosting?
Yes! Simply omit the espresso or dark rum from the frosting recipe without affecting the overall flavor much. You can add a splash of vanilla or coffee extract as an alternative to keep complexity in the frosting.
How do I prevent the cake from cracking when rolled?
The key is rolling the cake while it is still warm with a towel dusted in cocoa, which trains the sponge. Also, be gentle when unrolling and filling. Chilling the rolled cake before frosting helps prevent cracks later on.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but the flavor and festive spirit will remain just as delightful.
Final Thoughts
This Classic Yule Log Cake (Bûche de Noël) Recipe is a true holiday treasure that brings joy not only in eating but in making. With its perfect balance of light chocolate sponge and creamy, dreamy filling, it’s a dessert that feels special and festive all at once. I wholeheartedly encourage you to give this recipe a try—it just might become your family’s new seasonal tradition, enchanting eyes and taste buds year after year.
Print
Classic Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 16–20 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic Yule Log Cake (Bûche de Noël) is a rich, creamy, and festive dessert perfect for Christmas celebrations. Featuring a light chocolate sponge rolled with a luscious whipped cream filling and finished with a buttery chocolate frosting textured like tree bark, this cake is elegantly decorated with seasonal accents like cranberries, meringue mushrooms, and rosemary.
Ingredients
Chocolate Sponge Cake
- 8 eggs, separated
- 1 cup sugar, divided
- 2/3 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- Optional: 1 tsp espresso powder
- Optional: 1 tbsp orange zest
Whipped Cream Filling
- 2 cups heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- Optional: 2 tbsp mascarpone cheese or 1 tbsp cocoa powder
Chocolate Buttercream Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tbsp milk or cream
- 2 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp espresso or dark rum
Decorations
- Cranberries
- Meringue mushrooms
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two jelly roll pans with parchment paper to prevent sticking.
- Prepare Batter: Beat the egg whites in a clean bowl until they form soft peaks. Gradually add ½ cup of the sugar and continue beating until stiff peaks form. In another bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and if using, espresso powder or orange zest. Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the yolk mixture. Carefully fold in the whipped egg whites to maintain the airy texture.
- Bake the Sponge: Divide the batter evenly between the prepared pans and bake for 10 to 12 minutes until the sponge springs back lightly when touched. Immediately turn the cakes out onto a cocoa-dusted kitchen towel, peel off the parchment, and roll each cake up with the towel to form the log shape. Allow them to cool completely in the rolled position.
- Make Whipped Cream Filling and Fill Cake: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Optionally, fold in mascarpone or cocoa powder for added richness and flavor. Carefully unroll the cooled sponge, spread the cream filling evenly over the surface, and re-roll the cake without the towel. Chill in the refrigerator to set.
- Prepare Buttercream Frosting: Beat the softened butter until fluffy, then gradually add powdered sugar, cocoa powder, milk or cream, vanilla extract, and a pinch of salt. Add espresso or dark rum if desired, and continue beating until light and smooth.
- Frost and Decorate: Spread the chocolate buttercream over the chilled rolled cake, using a fork or spatula to create a bark-like texture all over the surface. Decorate the cake with cranberries, meringue mushrooms, rosemary sprigs, and a light dusting of powdered sugar to imitate a snowy effect. Chill again before serving to let the flavors meld.
Notes
- Be sure to roll the cake when it is still warm to prevent cracking.
- For espresso lovers, adding espresso powder enhances the chocolate flavor deeply.
- If mascarpone is unavailable, extra heavy cream or cocoa powder can be used to enrich the filling.
- Decorations can be customized to your liking; edible flowers or nuts also work well.
- Allow the cake to chill well after assembling for best slicing results.
