If you’re dreaming of a holiday dessert that’s as stunning as it is scrumptious, this Classic Yule Log Cake (Bûche de Noël) Recipe will quickly become your new festive favorite. Picture a rich, chocolatey sponge cake rolled with luscious whipped cream, then coated in a velvety buttercream frosting that’s textured like tree bark. This timeless Christmas dessert marries a delicate balance of lightness and indulgence, making every forkful a celebration of the season. Whether you’re a veteran baker or feeling adventurous, this recipe comes together with simple ingredients and straightforward steps that guarantee a show-stopping centerpiece for your holiday table.
Ingredients You’ll Need
This Classic Yule Log Cake (Bûche de Noël) Recipe calls for simple, everyday ingredients, each playing a crucial role in creating the perfect balance of taste, texture, and beauty. From eggs adding structure, cocoa powder for deep chocolate flavor, to whipped cream bringing lightness, every component is carefully chosen to make your festive dessert shine.
- 8 eggs, separated: The yolks add richness while the whites whipped to soft peaks give the cake a tender, airy texture.
- 1 cup sugar, divided: Sweetens the cake and stabilizes the whipped egg whites for that perfect sponge.
- 2/3 cup flour: Provides the base structure to hold the airy sponge together without weighing it down.
- 1/2 cup cocoa powder: Delivers that unmistakable deep chocolate flavor and the cake’s signature color.
- 1 tsp baking powder: Helps the cake rise just enough for a soft, springy bite.
- 1/2 tsp salt: Enhances the overall flavors, balancing the sweetness and cocoa.
- 2 tsp vanilla: Adds warm, aromatic notes that elevate the chocolate flavor.
- Optional: 1 tsp espresso powder, 1 tbsp orange zest: Espresso intensifies the chocolate while orange zest adds a bright, festive twist.
- 2 cups heavy cream: Whipped and folded into the filling for luscious creaminess and lightness.
- 4 tbsp powdered sugar: Sweetens the whipped cream without graininess, keeping it smooth.
- 2 tsp vanilla: Mixed into the filling to maintain a cohesive flavor profile.
- Optional: 2 tbsp mascarpone or 1 tbsp cocoa powder: These add richness or deepen the chocolate hit in the filling—your choice!
- 1 cup butter, softened: For the frosting’s silky, spreadable texture and buttery flavor.
- 3 cups powdered sugar: Sweetens and helps create the smooth frosting that mimics tree bark.
- 1/2 cup cocoa powder: Blends into the frosting to match the cake’s intense chocolate taste.
- 2 tbsp milk or cream: Moisturizes the frosting so it’s not too stiff and easy to work with.
- Pinch salt: Balances the sweetness of the frosting perfectly.
- Optional: 1 tbsp espresso or dark rum: For an adult-friendly twist that intensifies flavors and aroma.
- Cranberries, meringue mushrooms, rosemary, powdered sugar: Charming garnishes to transform your cake into a winter woodland masterpiece.
How to Make Classic Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (about 175°C). Line two jelly roll pans with parchment paper to prevent sticking and ensure a smooth surface for your sponge. This simple prep step sets the stage for a perfectly textured cake that rolls without cracking.
Step 2: Whip the Egg Whites and Beat the Yolks
In a clean bowl, beat the egg whites until soft peaks form, then gradually add half a cup of sugar. This crucial step creates lightness in the sponge. In a separate bowl, whisk the yolks with the remaining sugar, vanilla, and optional espresso powder or orange zest for that extra twist of flavor. This combination guarantees your sponge will be moist, flavorful, and airy.
Step 3: Combine Dry Ingredients and Fold in Egg Whites
Gently fold the flour, cocoa powder, baking powder, and salt into the yolk mixture to avoid deflating your batter. Then carefully fold in the fluffy egg whites. The goal here is to maintain as much air as possible so your sponge is light and rolls beautifully without cracking once baked.
Step 4: Bake and Roll the Sponge
Pour the batter evenly into the prepared pans and bake for 10 to 12 minutes until the cake springs back when lightly pressed. Once out of the oven, turn the sponge onto a towel dusted with cocoa powder right away and roll it up gently with the towel still inside. This technique helps your cake hold its shape when filled and prevents it from cracking. Let it cool completely before unrolling.
Step 5: Prepare the Filling and Frosting
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. If you like, fold in mascarpone or extra cocoa powder to enrich the filling. Unroll the cooled cake, spread the cream filling evenly, then re-roll it without the towel. Next, beat the butter with powdered sugar, cocoa, milk, salt, and optional espresso or rum to create a fluffy frosting. Spread evenly over the cake and use a fork or spatula to create a chestnut bark texture that makes your Yule Log look delightfully rustic.
Step 6: Decorate and Chill
Transform your cake into a festive wonderland by decorating with cranberries, meringue mushrooms, sprigs of rosemary, and a dusting of powdered sugar for that fresh snowfall effect. Let the cake chill before serving, so the flavors meld and the frosting sets perfectly.
How to Serve Classic Yule Log Cake (Bûche de Noël) Recipe
Garnishes
The finishing touches make all the difference when serving this Classic Yule Log Cake (Bûche de Noël) Recipe. Use sugared cranberries for a pop of color and sweetness, meringue mushrooms for a whimsical forest feel, and fresh rosemary to mimic pine boughs—inviting your guests to step into a magical winter scene with every slice.
Side Dishes
While the Yule Log Cake is a showstopper on its own, it pairs beautifully with simple accompaniments. Consider serving it alongside a scoop of vanilla bean ice cream, a warm cup of spiced mulled wine, or an espresso to balance the cake’s richness and bring out its velvety cocoa notes.
Creative Ways to Present
For a festive presentation, place your cake on a wooden board dusted with cocoa powder or powdered sugar as “snow.” Embellish the edges with seasonal nuts or edible gold leaf for extra sparkle. You could also cut small branches from rosemary or pine and tuck them around the log for that authentic “just-cut-from-the-forest” vibe that delights both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
After enjoying your Classic Yule Log Cake (Bûche de Noël) Recipe, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. The cake stays moist and flavorful for up to 3 days, making it perfect for preparing in advance or enjoying a second helping the next day.
Freezing
If you want to save your cake for longer, freeze it well-wrapped in plastic and foil to protect it from freezer burn. When stored properly, the Yule Log can keep for up to 2 months. Thaw overnight in the refrigerator before serving to preserve texture and taste.
Reheating
This cake is best served chilled and does not require reheating. However, if you prefer a softer buttercream, let the slices come to room temperature for about 20 minutes before indulging.
FAQs
Can I make the sponge cake a day ahead?
Absolutely! The sponge can be baked and rolled on the first day, then unrolled and filled the next. Just keep it wrapped in a clean towel to maintain moisture until you’re ready for assembly.
What can I substitute for heavy cream in the filling?
If heavy cream isn’t available, you can use mascarpone cheese or a mix of cream cheese and a little milk to achieve a similar creamy texture and flavor, though whipping qualities may differ.
Is there a non-alcoholic alternative to dark rum in the frosting?
Yes! Feel free to omit the rum or replace it with a teaspoon of vanilla extract or a splash of coffee to keep the flavor profile rich and complex without alcohol.
How do I prevent the cake from cracking when rolled?
Rolling the cake immediately after baking while it’s still warm and moist helps prevent cracks. Using a parchment or towel dusted with cocoa powder to roll the sponge gently is key to keeping it flexible.
Can I prepare this cake gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup, and be sure it contains xanthan gum or a similar binder to maintain the sponge’s structure.
Final Thoughts
This Classic Yule Log Cake (Bûche de Noël) Recipe is truly a magical way to bring warmth, flavor, and festive spirit to your holiday celebrations. Its combination of tender chocolate sponge, creamy filling, and rich frosting makes it a dessert worth every step of effort. I can’t wait for you to try it and make your Christmas table sparkle with this timeless, delicious tradition.
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
This Classic Yule Log Cake (Bûche de Noël) is a traditional Christmas dessert featuring a rich, creamy chocolate sponge rolled with whipped cream filling and covered in a decadent chocolate buttercream frosting. Perfectly moist and beautifully decorated with seasonal garnishes, it offers a festive and impressive centerpiece for holiday celebrations.
Ingredients
Chocolate Sponge Cake
- 8 eggs, separated
- 1 cup sugar, divided
- 2/3 cup all-purpose 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 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
Decoration
- Cranberries
- Meringue mushrooms
- Rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two jelly roll pans with parchment paper to prevent sticking and ensure easy rolling of the cake later.
- Beat Egg Whites and Yolks: In a clean bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of sugar while continuing to beat to stiff peaks. In a separate bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and if using, espresso powder or orange zest.
- Combine Dry Ingredients and Fold: Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture. Then carefully fold in the beaten egg whites, ensuring you keep as much air in the batter as possible for a light sponge.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 10 to 12 minutes until the cake is set and springs back lightly when touched.
- Roll Cake to Cool: Immediately turn the hot cake onto a clean towel dusted with cocoa powder. Carefully peel off the parchment paper, then roll the cake up in the towel, starting from one short end, to form the classic log shape. Let cool completely rolled up to maintain shape.
- Prepare Whipped Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract. For added richness, fold in mascarpone or cocoa powder if desired.
- Fill and Reroll Cake: Unroll the cooled cake gently. Spread the whipped cream filling evenly over the surface, then reroll the cake without the towel. Chill the rolled cake to set the filling.
- Make the Chocolate Buttercream Frosting: Beat softened butter on medium speed until fluffy. Gradually add powdered sugar and cocoa powder, then mix in milk or cream, vanilla extract, and salt. For extra flavor, add espresso or dark rum.
- Frost and Decorate: Spread the buttercream frosting over the chilled cake. Using a fork or spatula, create a bark-like texture on the surface to resemble tree bark. Decorate with cranberries, meringue mushrooms, rosemary sprigs, and a dusting of powdered sugar for a festive touch.
- Chill and Serve: Chill the decorated cake until ready to serve. Slice and enjoy your classic, creamy Yule Log Cake for a memorable Christmas dessert.
Notes
- Be careful when folding the egg whites to maintain airiness in the batter for a light sponge.
- If you don’t have a jelly roll pan, a baking sheet with sides will work as a substitute.
- The espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
- Chilling the cake after filling helps the log hold its shape when frosted.
- Use fresh rosemary and cranberries just before serving to keep decorations vibrant.
