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
Scale
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.
