If you’re craving the most festive centerpiece for your holiday dessert table, the Bûche de Noël (Yule Log) Recipe is an absolute showstopper. This delightfully chocolatey, rolled sponge cake is filled with a fluffy cream, enveloped in a silky ganache, and decorated to mimic a woodland log. Every bite is a celebration of chocolate, light cream, and a touch of nostalgia—a dessert that looks as magical as it tastes and truly transforms any gathering into a cozy, memory-making occasion.
Ingredients You’ll Need
You might be surprised at just how simple this classic French holiday treat is to make. Each ingredient in the Bûche de Noël (Yule Log) Recipe plays a special role, creating a tender cake, creamy filling, and an irresistible, glossy chocolate frosting.
- Eggs (4 large, separated): The foundation of the sponge, egg yolks give richness, while whipped whites make the cake beautifully airy.
- Granulated sugar (½ cup): Sweetens the cake and helps achieve that perfect, tender crumb.
- Unsweetened cocoa powder (¼ cup): Brings deep, bittersweet chocolate flavor and gorgeous color.
- All-purpose flour (¼ cup): Just enough to give the sponge structure without being heavy.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- Vanilla extract (½ teaspoon + 1 teaspoon, divided): Adds a smooth, warm aroma to both cake and filling.
- Heavy cream (2 cups, divided): Creates both a billowy filling and a luscious ganache frosting.
- Powdered sugar (2 tablespoons + for dusting): Sweetens the whipped cream and gives a snowy finish.
- Semi-sweet chocolate (8 oz, chopped): Melts into the ganache for a rich, luxurious coating.
- Butter (1 tablespoon, optional): Gives the ganache an extra shine.
- Decorations (fresh rosemary, cranberries, or meringue mushrooms): Totally optional, but these create a magical, woodland look.
How to Make Bûche de Noël (Yule Log) Recipe
Step 1: Prepare the Pan and Preheat
Start by setting your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. A light greasing ensures the cake releases effortlessly. Having everything ready before you start makes the entire process so much smoother—especially when you’re rolling up the warm cake.
Step 2: Make the Sponge Cake Batter
In a large bowl, beat the egg yolks, granulated sugar, and vanilla together until the mixture becomes pale, thick, and ribbons form—this is the key to a tender and delicate sponge. In a separate bowl, sift your cocoa powder, flour, and salt together so they’re evenly combined and lump-free. Gently fold the dry ingredients into the yolk mixture, keeping everything light and fluffy.
Step 3: Whip and Fold in Egg Whites
Beat the egg whites in a clean bowl until stiff peaks form. This step gives the cake its airy texture. Fold the whipped egg whites into your batter in three rounds, using a gentle hand to keep as much volume as possible. You want all the airy lift to stay in the batter for that perfectly tender roll.
Step 4: Spread and Bake the Sponge
Spread the batter evenly in the prepared pan, nudging it all the way to the corners. Bake for 10–12 minutes—the cake should spring back when gently touched. Keep an eye on it; sponge cake bakes quickly and you want it soft and pliable for rolling.
Step 5: Roll the Warm Cake
Immediately turn the hot cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Using the towel, roll the cake from short end to short end into a log shape (the towel will be inside). Let it cool completely in this rolled shape—this prevents cracks and helps the cake remember its log form.
Step 6: Whip Up the Cream Filling
For the filling, beat heavy cream with powdered sugar and vanilla until soft, then stiff peaks form. This airy, cloud-like mixture is what makes every slice irresistibly creamy and balances the rich chocolate notes.
Step 7: Fill and Re-Roll the Sponge
Once the sponge is completely cool, gently unroll. Spread the whipped cream filling evenly over the cake, then carefully re-roll (this time without the towel). Work slowly to prevent tearing and ensure a neat spiral of cream inside.
Step 8: Make the Chocolate Ganache Frosting
To create a glossy, decadent coating, heat heavy cream until just simmering and pour over the chopped semi-sweet chocolate. Let it sit for a minute, then stir gently until smooth and velvety. If you’d like a beautiful sheen, go ahead and stir in a bit of butter. Allow the ganache to cool just enough to thicken before spreading.
Step 9: Frost and Decorate
Spread the cooled ganache all over the rolled cake, covering it completely. Use a fork to gently create bark-like lines—the true hallmark of a Bûche de Noël (Yule Log) Recipe. Refrigerate for at least one hour to set the frosting. Finish by dusting with powdered sugar and adding your chosen decorations for that magical, snowy forest vibe.
How to Serve Bûche de Noël (Yule Log) Recipe
Garnishes
True to its woodland inspiration, the traditional Bûche de Noël shines with rustic touches. Dust with powdered sugar for a snowy effect, then add sprigs of fresh rosemary for “pine needles” and a handful of cranberries or your favorite decorative elements. Meringue mushrooms are whimsical and classic—if you have time, they’re worth the effort!
Side Dishes
This cake is a dessert superstar and stands beautifully on its own. If you want to round out your table, serve with fresh winter fruits like sliced oranges or pomegranate arils, or offer a pot of hot coffee or mulled wine for a true festive treat. A dollop of lightly sweetened whipped cream or vanilla ice cream is also a favorite pairing with this Bûche de Noël (Yule Log) Recipe.
Creative Ways to Present
To elevate your presentation, slice one end of the rolled cake at an angle and attach the piece to the side of the log with ganache to mimic a chopped-off branch. Garnish all around with edible flowers, chocolate “leaves,” or dust the plate with extra cocoa for a magical forest-floor effect. If you’re feeling playful, let children help with sprinkling powdered sugar or arranging the decorations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bûche de Noël (Yule Log) Recipe, wrap slices or the whole cake tightly in plastic wrap and store in the refrigerator for up to 3 days. The flavors deepen and meld, making each bite even more delicious the next day.
Freezing
This cake actually freezes beautifully! Wrap the frosted log tightly in plastic wrap, then in foil. Freeze for up to 1 month. To serve, thaw overnight in the fridge—just wait to add any fragile garnishes until right before serving, as fresh herbs or decorative sugar elements are best added fresh.
Reheating
Because this treat is meant to be eaten chilled or at room temperature, there’s no need to reheat. If it’s been in the fridge for a while, just let it stand at room temperature for about 30 minutes before serving for the softest bite and fullest chocolate flavor.
FAQs
Can I make the Bûche de Noël (Yule Log) Recipe gluten-free?
Absolutely! You can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend and follow the rest of the steps as written. The airy sponge and rich flavor will still shine.
Why does my cake crack when I roll it?
Cracking often happens if the cake cools too much before rolling, or if it’s a tiny bit overbaked. Rolling the sponge while it’s still warm and pliable, right out of the oven, is the secret to avoiding those pesky cracks.
Can I use another filling instead of whipped cream?
Definitely! The classic is sweetened whipped cream, but you can fill your cake with chocolate mousse, coffee buttercream, or even a thin layer of fruit preserves for a twist. Let your holiday spirit lead you!
How far in advance can I make the Bûche de Noël (Yule Log) Recipe?
You can prepare the filled, unfrosted cake roll up to 2 days ahead and refrigerate it tightly wrapped. Frost with ganache the day you’ll serve for that fresh, glossy finish and decorate just before your guests arrive.
What if I don’t have a jelly roll pan?
No worries! You can use a rimmed baking sheet of similar size—aim for 10×15 inches. For the best results, keep the cake layer thin and even, so it rolls smoothly without tearing or cracking.
Final Thoughts
I hope you feel inspired to gather your ingredients and try this Bûche de Noël (Yule Log) Recipe for yourself. It’s a joyful project that rewards you with a stunning, scrumptious cake—and the kind of holiday memories that warm your heart. Happy baking!
Print
Bûche de Noël (Yule Log) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes cooling and chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Learn how to make a classic Bûche de Noël (Yule Log) cake, a festive and delicious Christmas dessert that will impress your guests. This chocolate sponge cake filled with whipped cream and covered in rich chocolate ganache is a showstopper for any holiday gathering.
Ingredients
For the sponge cake:
- 4 large eggs (separated)
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate ganache frosting:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 1 tablespoon butter (optional, for shine)
For decoration (optional):
- powdered sugar (for dusting)
- fresh rosemary, cranberries, or meringue mushrooms
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the sponge cake: Beat egg yolks with sugar and vanilla, fold in dry ingredients, and fold in beaten egg whites. Bake until springy.
- Prepare the filling: Whip heavy cream with sugar and vanilla until stiff peaks form. Spread over cooled cake and roll up.
- Create the ganache: Heat cream, pour over chocolate, stir until smooth. Add butter if desired. Spread over the rolled cake.
- Chill and decorate: Chill the cake, dust with powdered sugar, and decorate with optional toppings.
Notes
- To make ahead, bake and fill the cake, then wrap and refrigerate for up to 2 days before frosting.
- Let the ganache set slightly before applying for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
