If you’re longing for a show-stopping dessert this holiday season, the Classic Yule Log Cake (Bûche de Noël) Recipe is your perfect match. This rich, creamy, and beautifully textured cake combines airy chocolate sponge with a luscious whipped cream filling and a decadent chocolate buttercream exterior, all rolled into a festive log shape. Every bite feels like a cozy winter hug, making it the centerpiece your Christmas table deserves. Whether you’re a seasoned baker or trying this traditional French holiday treat for the first time, this recipe delivers impressive results that will wow family and friends alike.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly straightforward for this recipe, yet each plays an essential role in building flavor, texture, and that irresistible holiday charm. From eggs that lighten the sponge to cocoa powder that enriches the chocolate profile, these items come together beautifully.
- 8 eggs, separated: Ensure to separate yolks and whites carefully for the perfect sponge rise and lightness.
- 1 cup sugar, divided: Balanced sweetness split between sponge and filling for ideal flavor.
- 2/3 cup flour: Provides structure without weighing down the airy sponge.
- 1/2 cup cocoa powder: Adds deep chocolate flavor and rich color.
- 1 tsp baking powder: A subtle lift to ensure the sponge stays light.
- 1/2 tsp salt: Enhances all other flavors and balances sweetness.
- 2 tsp vanilla extract: Offers warmth and complexity throughout the cake.
- Optional – 1 tsp espresso powder, 1 tbsp orange zest: Espresso deepens chocolate flavor; orange zest adds a festive citrus note.
- 2 cups heavy cream: Whipped to creamy perfection for the filling.
- 4 tbsp powdered sugar: Sweetens and stabilizes the whipped cream filling.
- 2 tsp vanilla extract (for filling): Elevates the cream’s flavor with subtle aroma.
- Optional – 2 tbsp mascarpone or 1 tbsp cocoa powder: Adds richness or chocolate flair to the filling.
- 1 cup butter, softened: The base for the chocolate buttercream frosting.
- 3 cups powdered sugar: Sweetens and gives structure to the frosting.
- 1/2 cup cocoa powder: Intensifies the chocolate flavor of the frosting.
- 2 tbsp milk or cream: Smooths frosting for easy spreading.
- 2 tsp vanilla extract (for frosting): Harmonizes and rounds out the chocolate richness.
- Pinch of salt: Balances sweetness and enhances chocolate notes in frosting.
- Optional – 1 tbsp espresso or dark rum: Adds a sophisticated twist to the frosting.
- Cranberries, meringue mushrooms, rosemary, powdered sugar: Festive decorations that turn your cake into a winter wonderland.
How to Make Classic Yule Log Cake (Bûche de Noël) Recipe
Step 1: Preparing to Bake
Start by preheating your oven to 350°F (175°C) and lining two jelly roll pans with parchment paper. This foundation ensures your cake bakes evenly and is easy to roll later without sticking. A well-prepared pan means a smooth baking process—don’t skip this crucial step!
Step 2: Creating the Perfect Sponge Batter
Beat the egg whites until soft peaks form, then add half of the sugar gradually to stabilize and sweeten them. In a separate bowl, whisk together the egg yolks with the remaining sugar, vanilla, and optional espresso powder or orange zest for added depth. Carefully fold in the sifted dry ingredients—flour, cocoa powder, baking powder, and salt—then gently fold the egg whites in until just combined. This delicate folding keeps the batter light and airy, which is key for that tender sponge.
Step 3: Baking and Rolling the Sponge
Divide your batter evenly into the prepared pans and bake for about 10 to 12 minutes. Once done, immediately invert the sponge onto a clean kitchen towel dusted with cocoa powder, then carefully roll the sponge lengthwise with the towel inside to form its signature log shape. Let it cool rolled up—this prevents cracking when you fill it.
Step 4: Whipping the Cream and Filling the Cake
Whip the heavy cream with powdered sugar and vanilla until it holds stiff peaks. If you want to add an extra touch of richness, gently fold in mascarpone or a bit more cocoa powder. Unroll your cooled sponge carefully, spread the whipped cream filling evenly, and reroll it without the towel. At this stage, chill the filled log so the cream sets nicely.
Step 5: Making Frosting and Decorating
Prepare the chocolate buttercream by beating the softened butter until fluffy, then gradually add powdered sugar, cocoa powder, milk or cream, vanilla, salt, and any optional additions like espresso or rum. Spread this luscious frosting evenly over the chilled cake, using the back of a fork or spatula to create “bark” textures that mimic a real yule log. Finally, adorn your cake with festive cranberries, delicate meringue mushrooms, sprigs of rosemary, and a light dusting of powdered sugar for that snowy effect. Chill before serving to let everything set beautifully.
How to Serve Classic Yule Log Cake (Bûche de Noël) Recipe
Garnishes
Garnishing your Classic Yule Log Cake (Bûche de Noël) Recipe can be as delightful as eating it. Traditional accents like fresh cranberries and tiny meringue mushrooms bring a whimsical forest feel, while fragrant rosemary sprigs add an earthy, festive note. A final sprinkle of powdered sugar simulates a dusting of fresh snow, making the presentation utterly charming and perfect for the holiday table.
Side Dishes
This dessert pairs wonderfully with a hot beverage like spiced mulled wine, rich hot chocolate, or even a strong black coffee to balance the cake’s sweetness. You might also consider serving it alongside fresh berries or a light vanilla custard to add a creamy contrast without overwhelming the rich chocolate and creaminess of the log cake.
Creative Ways to Present
For a truly memorable presentation, slice the cake into generous portions and plate each piece with a sprig of rosemary and a few sugared cranberries. You can also dust the plate with cocoa powder or edible gold dust for a touch of holiday glam. An alternative idea is to cut the cake into mini logs, perfect for individual servings at a festive gathering, making the experience both visually stunning and easy to serve.
Make Ahead and Storage
Storing Leftovers
Your Classic Yule Log Cake (Bûche de Noël) Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The whipped cream filling and buttercream frosting stay fresh, and the cake maintains its moist, tender texture. Make sure to keep it chilled to preserve that dreamy creaminess.
Freezing
If you want to prepare this cake in advance, it freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to one month. When you’re ready to serve, thaw it overnight in the refrigerator to keep the delicate texture intact, then decorate right before serving for the freshest look.
Reheating
This cake is best served cold or at room temperature, so reheating is not recommended. The creamy filling and frosting could separate or lose their texture if heated. Instead, simply allow the cake to sit at room temperature for 15 to 20 minutes before slicing to take the chill off for optimal flavor.
FAQs
Can I make the sponge cake a day ahead?
Absolutely! You can bake and roll the sponge the day before, then keep it wrapped in a clean kitchen towel and plastic wrap to maintain moisture. Just be sure to fill and frost it on the day you plan to serve for the best texture.
What can I use instead of mascarpone in the filling?
If mascarpone isn’t available, you can use cream cheese or omit it altogether. Both options will still yield a deliciously creamy and stable whipped filling.
Is this recipe suitable for beginners?
Definitely! While it looks impressive, the steps are straightforward with key tips to ensure success, making the Classic Yule Log Cake (Bûche de Noël) Recipe very approachable for bakers of all levels.
Can I substitute the espresso powder?
Yes! The espresso powder enhances the chocolate flavor, but if you prefer, you can omit it or replace it with a teaspoon of instant coffee granules or simply extra vanilla and orange zest for a citrus twist.
How do I prevent the sponge from cracking when rolling?
Rolling the cake immediately while it is still warm and using a kitchen towel dusted with cocoa powder to help it roll gently prevents cracking. Cooling it rolled up also helps the sponge “memorize” its shape for easier filling later.
Final Thoughts
There’s something truly magical about creating and sharing a Classic Yule Log Cake (Bûche de Noël) Recipe during the holidays. Its combination of light, airy chocolate sponge, rich whipped cream filling, and silky chocolate frosting is irresistible and instantly festive. Don’t hesitate to give this recipe a try — it’s a wonderful way to spread warmth, joy, and deliciousness around your holiday table. Happy baking!
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 French Christmas dessert featuring a light and fluffy chocolate sponge cake rolled with rich whipped cream filling, then covered in a decadent chocolate buttercream frosting textured to resemble tree bark. Perfectly festive and impressively elegant, it’s garnished with seasonal decorations like cranberries, meringue mushrooms, and rosemary for a beautiful holiday centerpiece.
Ingredients
For the Chocolate Sponge Cake:
- 8 eggs, separated
- 1 cup sugar, divided
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- Optional: 1 tsp espresso powder
- Optional: 1 tbsp orange zest
For the Whipped Cream Filling:
- 2 cups heavy cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- Optional: 2 tbsp mascarpone cheese
- Optional: 1 tbsp cocoa powder
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tbsp milk or heavy cream
- 2 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp espresso or dark rum
For Decoration:
- Cranberries
- Meringue mushrooms
- Fresh 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 removal of the cake.
- Beat Egg Whites and Yolks: In a clean bowl, beat the egg whites until soft peaks form, then gradually add ½ cup of the sugar, continuing to beat until stiff peaks appear. In a separate bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and if using, espresso powder and orange zest for added flavor.
- Combine Dry Ingredients and Fold: Sift together the flour, cocoa powder, baking powder, and salt. Carefully fold the dry ingredients into the egg yolk mixture, then gently fold in the beaten egg whites to maintain the batter’s airiness.
- Bake the Sponge: Spread the batter evenly into the prepared pans. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Immediately turn the baked cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, and while the cake is still warm, roll it up gently with the towel to form the log shape. Allow to cool completely.
- Prepare the Whipped Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar, vanilla extract, and if desired, mascarpone and cocoa powder until stiff peaks form.
- Fill and Reroll the Cake: Unroll the cooled cake carefully, spread the whipped cream filling evenly over the surface, then reroll it tightly without the towel. Chill the filled cake to set the filling.
- Make the Chocolate Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk or cream, until you reach a spreadable consistency. Mix in vanilla extract, salt, and if using, espresso or dark rum for depth of flavor. Beat until light and fluffy.
- Frost and Decorate: Spread the buttercream generously over the rolled cake, using a fork or spatula to create a bark-like texture on the surface. Decorate with cranberries, meringue mushrooms, fresh rosemary sprigs, and dust lightly with powdered sugar to resemble a snowy log.
- Chill and Serve: Refrigerate the finished Yule log for at least an hour to firm up the frosting before slicing and serving. Enjoy your festive and delicious holiday dessert!
Notes
- If espresso powder or orange zest are unavailable, you can omit them; the cake will still be deliciously chocolatey.
- Rolling the cake immediately after baking while warm is key to preventing cracks.
- For a firmer filling, mascarpone adds stability and richness to the whipped cream.
- You can prepare meringue mushrooms ahead of time to save on decorating day.
- Store the Yule log covered in the refrigerator and consume within 3 days for best freshness.
