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
Scale
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.
