If you’re dreaming of a dessert that captures the festive spirit with elegance and indulgence, the Classic Yule Log Cake (Bûche de Noël) Recipe is your ultimate go-to. This stunning chocolate sponge cake rolled with luscious cream and frosted to resemble a snow-kissed log is not only a showstopper on any holiday table but also a rich and creamy treat that melts in your mouth. The balance of cocoa, a touch of espresso or orange zest, and silky frosting makes it a heartfelt tradition to share and savor year after year.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for a perfect Classic Yule Log Cake (Bûche de Noël) Recipe. Each item is simple but plays a crucial role in creating the cake’s airy texture, deep chocolate flavor, and silky finish.
- 8 eggs, separated: Provides structure and lightness with fluffy whites and rich yolks.
- 1 cup sugar, divided: Sweetens the batter while stabilizing the meringue.
- 2/3 cup flour: Gives the cake body without weighing it down.
- 1/2 cup cocoa powder: Adds a rich, chocolaty depth to the sponge layer.
- 1 tsp baking powder: Ensures a gentle rise for a tender crumb.
- 1/2 tsp salt: Balances sweetness and enhances other flavors.
- 2 tsp vanilla extract: Elevates the flavor with warm, fragrant notes.
- Optional: 1 tsp espresso powder or 1 tbsp orange zest: Introduces a subtle twist that intensifies the chocolate or adds citrus brightness.
- 2 cups heavy cream: Whipped to fluffy perfection for the luscious filling.
- 4 tbsp powdered sugar: Sweetens the cream without adding granularity.
- 1 cup butter, softened: Forms the base for the silky, spreadable frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting for a perfect spread.
- 2 tbsp milk or cream: Helps achieve the right consistency for the frosting.
- Pinch of salt: Balances the sweetness in the frosting.
- Optional: 1 tbsp espresso or dark rum: Adds complexity and depth to the glaze.
- Cranberries, meringue mushrooms, rosemary, powdered sugar: Decorative touches that bring festive flair.
How to Make Classic Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare Your Workspace and Pans
Start by preheating your oven to 350°F. Lining two jelly roll pans with parchment paper is essential to create that perfectly delicate, pliable cake that will roll without cracking. This step sets you up for success, making handling the sponge much easier.
Step 2: Whip and Fold the Batter
Begin by beating the egg whites until soft peaks form, then gradually add ½ cup of sugar to stabilize the meringue. In a separate bowl, beat the yolks with the remaining sugar, vanilla extract, and your choice of espresso powder or orange zest, introducing layers of flavor. Gently fold in the dry ingredients – flour, cocoa, baking powder, and salt – followed by the fluffy egg whites. This delicate folding technique is key to maintaining the airy texture of the cake.
Step 3: Bake and Roll the Cake
Bake the batter for 10 to 12 minutes, until the cake springs back lightly to the touch. While it’s still warm, carefully turn the cake onto a towel dusted with cocoa powder. Rolling it up gently in the towel right away helps the sponge keep its shape when filled later, preventing cracks and tears. Allow it to cool fully in this rolled position.
Step 4: Whip the Cream Filling and Roll
Whip the heavy cream with powdered sugar and vanilla until soft peaks form, creating the dreamiest smooth filling. Unroll the cooled sponge cake gently, spread the filling evenly, then roll it back up snugly. Chilling the cake now helps the filling set, making the entire log easier to frost and decorate.
Step 5: Prepare the Frosting and Decorate
Beat softened butter with powdered sugar, cocoa powder, milk or cream, vanilla, and the optional espresso or dark rum until fluffy and spreadable. This frosting mimics the texture of bark when applied with a spatula or fork. Spread it evenly around the cake, then use a fork to create rustic bark-like patterns. Lastly, decorate with cranberries, meringue mushrooms, fresh rosemary sprigs, and a dusting of powdered sugar for that magical winter woodland look. Chill again before serving to let everything meld beautifully.
How to Serve Classic Yule Log Cake (Bûche de Noël) Recipe
Garnishes
The charm of a Classic Yule Log Cake (Bûche de Noël) Recipe lies as much in its decoration as its flavor. Classic garnishes such as sugared cranberries, whimsical meringue mushrooms, and fresh rosemary sprigs bring a festive, woodland fairy-tale vibe that instantly catches the eye and invites festive cheer.
Side Dishes
Pairing your Yule Log cake with complementary sides enhances the experience. A simple bowl of lightly spiced berries or a scoop of vanilla bean ice cream balances the richness, while a cup of freshly brewed coffee or mulled wine rounds out this indulgent holiday dessert delightfully.
Creative Ways to Present
Presentation is everything with this classic holiday centerpiece. Serve the Yule Log on a rustic wooden board or a decorated cake stand sprinkled lightly with edible glitter or powdered sugar that mimic snow. For a whimsical twist, try adding tiny edible gold stars or placing small fairy lights around the plate for a magical glow that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Yule Log tightly in plastic wrap to keep it moist and prevent the frosting from drying out. Stored in the refrigerator, it will stay fresh and delicious for up to 3 days, making it a great make-ahead holiday dessert.
Freezing
Classic Yule Log Cake (Bûche de Noël) Recipe can be frozen if you want to prepare it well in advance. Wrap it securely in plastic wrap and then in foil to prevent freezer burn. When properly stored, it can last up to 1 month in the freezer without losing flavor or texture.
Reheating
For best results, thaw frozen cake overnight in the refrigerator. Serve it chilled or at room temperature — the rich cream filling and buttery frosting are best enjoyed cool, so reheating isn’t necessary and might affect texture.
FAQs
Can I make the cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup, ensuring your Yule Log remains light and tender.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet lined with parchment paper, ensuring the edges are slightly raised to help contain the batter during baking.
Can I replace the heavy cream in the filling?
Heavy cream is key for whipping to stiff peaks, but for a lighter option, mascarpone or cream cheese thinned slightly with milk can be mixed in, though texture will differ.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a towel dusted with cocoa helps the sponge maintain flexibility, greatly reducing cracking risks.
Is the espresso powder necessary?
It’s optional but highly recommended — the espresso powder deepens the chocolate flavor beautifully without making the cake taste like coffee.
Final Thoughts
Making the Classic Yule Log Cake (Bûche de Noël) Recipe at home is like wrapping yourself in a warm holiday hug. It’s not just a dessert; it’s a celebration of seasonal flavors, textures, and festive charm. Whether you’re sharing it with family or gifting it to friends, this cake promises joyful moments and sweet memories. Give yourself the gift of baking this year—you won’t regret treating yourself and your loved ones to this classic holiday wonder.
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Classic Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 16 to 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Classic Yule Log Cake (Bûche de Noël) is a traditional Christmas dessert featuring a rich and tender chocolate sponge cake rolled with creamy whipped filling, crowned with a luscious chocolate buttercream to resemble a festive log. It’s elegantly decorated with seasonal touches like cranberries, meringue mushrooms, and rosemary, making it the perfect centerpiece for your holiday table.
Ingredients
For the 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
For the 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
For the Chocolate Buttercream Frosting:
- 1 cup unsalted 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 powder 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 make rolling easier later on.
- Make the Sponge Batter: In a clean bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of sugar while continuing to beat until stiff peaks develop. In a separate bowl, beat the egg yolks with the remaining ½ cup sugar, vanilla extract, and optional espresso powder or orange zest until thick and pale. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture, then carefully fold the beaten egg whites in, preserving as much air as possible for a light sponge.
- Bake the Cake: Divide the batter evenly between the prepared jelly roll pans. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched. Immediately turn the cakes out onto clean kitchen towels dusted with cocoa powder, and while still warm, roll the cakes up in the towels to form the log shape. Allow them to cool completely rolled up.
- Prepare the Whipped Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. For added richness, gently fold in mascarpone cheese or cocoa powder if using.
- Fill and Roll: Carefully unroll the cooled sponge cakes and spread the whipped cream filling evenly over the surface. Re-roll the cakes tightly without the towel, then refrigerate to set.
- Make the Chocolate Buttercream Frosting: Beat the softened butter until creamy and fluffy. Gradually add powdered sugar, cocoa powder, milk or cream, vanilla extract, and a pinch of salt. Optionally add espresso powder or dark rum for enhanced flavor. Continue beating until smooth and spreadable.
- Frost and Decorate: Spread the chocolate buttercream generously over the rolled cakes. Create a textured “bark” effect using a spatula or fork to mimic the appearance of tree bark. Decorate with cranberries, meringue mushrooms, fresh rosemary sprigs, and dust lightly with powdered sugar for a snowy effect. Chill the assembled Yule Log before serving to allow flavors to meld.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a very gentle folding technique to keep the batter light and airy.
- The espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Chill the cake well after frosting to allow the buttercream to firm up for easier slicing.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.
- The decorations are customizable—feel free to use any festive edible decorations you like.
