If you are looking to bring a timeless festive flourish to your holiday table, this Bûche de Noël (Yule Log) Recipe is exactly what you need. This traditional French dessert combines a tender chocolate sponge cake with fluffy whipped cream and a rich chocolate ganache that looks just like a rustic log. Each bite offers a harmonious blend of smooth creaminess and deep cocoa flavor, finished with a touch of whimsy from the bark-like frosting and seasonal decorations. Whether you’re crafting this for a cozy family gathering or an elegant holiday feast, this Bûche de Noël (Yule Log) Recipe will impress and delight your loved ones with its classic charm and irresistible taste.
Ingredients You’ll Need
The beauty of this Bûche de Noël (Yule Log) Recipe lies in its simple, wholesome ingredients that come together to create something truly special. Each item plays a crucial role—from the cocoa powder giving that signature chocolaty depth to the whipped cream adding a light, airy contrast. Here’s what you’ll need to bring this festive dessert to life:
- 3/4 cup all-purpose flour: Provides the perfect structure while keeping the sponge light and fluffy.
- 1/4 cup unsweetened cocoa powder: Adds rich, authentic chocolate flavor without overpowering sweetness.
- 1 teaspoon baking powder: Helps the cake rise for that ideal soft texture.
- 1/4 teaspoon salt: Balances the flavors and enhances the chocolate’s depth.
- 4 large eggs, room temperature: Key for fluffiness and moisture, allowing the sponge to be tender yet sturdy.
- 3/4 cup granulated sugar: Sweetens the cake and helps create a light, airy texture when beaten with eggs.
- 1 teaspoon vanilla extract: Adds warmth and richness, complementing the chocolate beautifully.
- 2 tablespoons milk: Helps loosen the batter for smooth spreading.
- 1 cup heavy whipping cream: For the luscious filling that adds creamy contrast.
- 2 tablespoons powdered sugar: Sweetens the whipped cream delicately without graininess.
- 1/2 teaspoon vanilla extract: Infuses the filling with a gentle vanilla note.
- 1 cup heavy cream: Whipped into the ganache for that glossy, rich frosting.
- 8 ounces semi-sweet chocolate, chopped: The star ingredient for the decadent ganache coating.
- Powdered sugar (optional): For a festive snow-dusted finish.
- Fresh rosemary, cranberries, or meringue mushrooms (optional decorations): Add holiday flair and charm that truly evokes the Yule Log tradition.
How to Make Bûche de Noël (Yule Log) Recipe
Step 1: Prepare the Chocolate Sponge Cake
Let’s start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this ensures your cake will release easily after baking. Next, sift together the flour, cocoa powder, baking powder, and salt into a bowl; this helps create a smooth, lump-free batter that will bake evenly.
In a separate large mixing bowl, beat the eggs with an electric mixer until they become thick and pale, usually taking about 3–4 minutes. Gradually add the granulated sugar while continuing to beat until everything is nicely combined and fluffy. Stir in the vanilla extract and milk gently, then carefully fold in the dry ingredients just until no streaks remain. This gentle folding keeps the sponge light and airy—perfect for rolling later.
Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 10–12 minutes until the cake springs back lightly when touched—avoid overbaking, or the cake might crack when rolling.
Step 2: Roll and Cool the Cake
While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar—this prevents sticking when you roll the cake. When your cake comes out of the oven, immediately invert it onto the towel, peel off the parchment, and carefully roll the cake up inside the towel starting from the short end. This rolling step cools the cake into its log shape and prevents cracks later. Let it cool completely in the towel.
Step 3: Make the Whipped Cream Filling
As the cake cools, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This filling is the creamy heart of your Bûche de Noël (Yule Log) Recipe—light, sweet, and perfectly balanced against the chocolate sponge.
Step 4: Assemble the Cake
Once the cake is completely cool, gently unroll it and spread the whipped cream filling evenly over the surface. Then re-roll the cake carefully but without the towel this time, placing it seam-side down on a serving platter. This is when your Yule Log truly takes shape!
Step 5: Prepare the Chocolate Ganache Frosting
For the luscious ganache, heat the heavy cream in a small saucepan just until it begins to simmer—don’t let it boil. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 1–2 minutes to melt. Then stir gently until smooth and glossy. Allow the ganache to cool a bit until it thickens to a spreadable consistency.
Step 6: Frost and Decorate
Spread the ganache over the rolled cake with a spatula. To create the iconic bark texture, use a fork or the back of a spoon to make rough lines and grooves. Dust with powdered sugar to mimic freshly fallen snow, and adorn with sprigs of rosemary, cranberries, or meringue mushrooms for that authentic woodland look. Chill your masterpiece for at least 30 minutes to set the frosting and flavors.
How to Serve Bûche de Noël (Yule Log) Recipe
Garnishes
Garnishing your Bûche de Noël (Yule Log) Recipe adds that final festive touch and a burst of color. Classic garnishes like fresh rosemary sprigs lend a pine forest feel, while bright cranberries pop with holiday cheer. Dusting the cake with powdered sugar turns it into a snowy winter scene. For an extra special touch, delicate meringue mushrooms bring whimsy and authenticity that will wow your guests.
Side Dishes
This dessert pairs wonderfully with simple, creamy accompaniments like vanilla ice cream or a lightly sweetened whipped cream to complement its rich chocolate flavors. A cup of espresso or spiced mulled wine can elevate the festive experience, balancing the sweetness of the Yule Log with warm, aromatic notes.
Creative Ways to Present
Presentation makes all the difference with this Bûche de Noël (Yule Log) Recipe. Try serving it on a wooden board to emphasize its rustic charm or place it on a decorative holiday platter surrounded by pinecones and holly sprigs for a seasonal centerpiece. You could also add edible gold leaf or festive sprinkles for a glamorous holiday twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Bûche de Noël (Yule Log) Recipe, simply cover the cake with plastic wrap and store it in the refrigerator. It will keep beautifully for up to 3 days while maintaining its creamy texture and moist sponge. Allow it to reach room temperature before slicing for the best taste and texture.
Freezing
Freezing is a great way to extend the life of your Yule Log. Wrap the assembled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. Thaw the cake overnight in the refrigerator and decorate anew before serving to freshen it up.
Reheating
This dessert is best enjoyed chilled or at room temperature, so reheating isn’t typically recommended. However, if you prefer a slightly warmer slice, allow it to sit out for about 20 minutes to take the chill off. Avoid microwaving, as it may alter the texture of the ganache and whipped cream.
FAQs
Can I make the cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure the blend contains xanthan gum or a similar binder to keep the sponge light and tender.
What if I don’t have semi-sweet chocolate for the ganache?
You can use bittersweet or dark chocolate instead for a richer flavor, or even milk chocolate if you prefer something sweeter and less intense—just adjust the sweetness of your filling to balance it out.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm and pliable, using a powdered sugar-dusted kitchen towel. Rolling it up with the towel immediately after baking helps the cake set in the log shape and reduces cracking when you add the filling later.
Can I use a different filling instead of whipped cream?
Definitely! Some people love adding chocolate mousse, cream cheese frosting, or even a flavored buttercream. Just make sure whichever filling you choose is spreadable and complements the chocolate sponge.
Is this dessert very difficult to make?
Not at all! While it has several steps, the Bûche de Noël (Yule Log) Recipe is straightforward with clear processes. The results are so rewarding, and the techniques can be mastered with just a bit of patience and love.
Final Thoughts
This Bûche de Noël (Yule Log) Recipe is a joyful celebration of festive flavors and traditions, perfect for sharing with those you love. With its tender chocolate cake, light whipped cream, and decadent ganache, every forkful feels like a warm holiday hug. I encourage you to try this recipe and make the holidays a little sweeter and more memorable with a charming classic that never goes out of style.
Print
Bûche de Noël (Yule Log) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Bûche de Noël, or Yule Log cake, is a festive holiday dessert featuring a light chocolate sponge cake rolled with whipped cream filling and covered in rich chocolate ganache. Decorated to resemble a woodland log, it’s perfect for Christmas celebrations and brings a delightful chocolate flavor and elegant presentation to your dessert table.
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Optional Decorations:
- Powdered sugar for dusting
- Fresh rosemary sprigs
- Cranberries
- Meringue mushrooms
Instructions
- Preheat and prepare the pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl to ensure even distribution and a light texture.
- Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the eggs until thick and pale, about 3 to 4 minutes. Gradually add granulated sugar and continue to beat until well combined.
- Add vanilla and milk: Mix in the vanilla extract and milk gently to maintain airiness.
- Fold dry ingredients: Carefully fold the sifted dry ingredients into the egg mixture just until combined, being cautious not to deflate the batter.
- Bake the sponge: Pour batter evenly into the prepared pan and spread smoothly. Bake for 10 to 12 minutes until the cake springs back when lightly touched, indicating doneness.
- Roll the cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and gently roll the cake from the short end with the towel inside. Let it cool completely rolled up.
- Prepare whipped cream filling: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy filling.
- Fill and re-roll: Once cool, carefully unroll the cake and spread the whipped cream evenly over the surface. Re-roll the cake tightly without the towel and place seam-side down on a serving platter for stability.
- Make chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semi-sweet chocolate and let sit for 1 to 2 minutes. Stir gently until smooth and allow to cool slightly until thick but still spreadable.
- Frost the cake: Spread the ganache evenly over the rolled cake to mimic tree bark. Use a fork or spatula to create bark-like textures. Dust with powdered sugar and add fresh rosemary sprigs, cranberries, and meringue mushrooms for festive decoration.
- Chill and serve: Refrigerate the decorated cake for at least 30 minutes before serving to allow the ganache to set and flavors to meld beautifully.
Notes
- The cake can be prepared a day in advance and stored in the refrigerator to save time on the day of serving.
- Bring the cake to room temperature before serving for the best texture and flavor experience.
- Ensure eggs are at room temperature to achieve maximum volume in the sponge.
- If desired, substitute semi-sweet chocolate with dark chocolate for a richer ganache.
- Use a light hand when folding to keep the sponge airy and tender.
