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
Scale
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.
