The Yule Log Cake (Bûche de Noël) is a dazzling holiday centerpiece that captures the spirit of celebration in every swirl. This whimsical, chocolatey cake roll—complete with fluffy whipped cream filling and decadent ganache—doesn’t just look like a snowy forest log, it embodies the comfort and festivity of the season. Rich yet airy, customizable yet classic, and always dressed for the occasion, it’s the kind of dessert everyone gathers around, eager for a slice… and a story. Whether you’re a holiday dessert pro or a first-time baker, there’s something truly magical about bringing this French tradition to life in your kitchen.
Ingredients You’ll Need
The magic behind the Yule Log Cake (Bûche de Noël) comes from everyday ingredients coming together in a most festive way. Each component is simple, but every element—from the cocoa-rich sponge to the cloud-like filling and silky ganache—makes this classic cake so memorable.
- 4 large eggs: These provide the cake with essential structure and that signature light, spongy texture.
- 1/2 cup granulated sugar: Sweetens the sponge cake and helps beat in air for a fluffy roll.
- 1/4 cup all-purpose flour: Just enough for a tender crumb without weighing the batter down.
- 1/4 cup unsweetened cocoa powder: Adds deep chocolate flavor and the rich color that makes each slice so striking.
- 1/2 teaspoon baking powder: Ensures the cake rises beautifully in the oven.
- 1/4 teaspoon salt: Balances the sweetness and enhances the cocoa notes.
- 1 teaspoon vanilla extract: Lends aromatic warmth to both the cake and the filling.
- 1 cup heavy whipping cream (filling): Whips into soft, billowy peaks for the cake’s luscious interior.
- 2 tablespoons powdered sugar (filling): Sweetens and stabilizes the whipped cream.
- 1/2 teaspoon vanilla extract (filling): Infuses the filling with fragrance and depth.
- 1 cup heavy cream (ganache): Creates a silky base for the chocolate glaze.
- 8 ounces semisweet chocolate, finely chopped (ganache): Melts into a smooth, spreadable ganache with just the right richness.
- Powdered sugar (garnish): For a dusting of edible “snow” over the finished cake.
- Fresh rosemary sprigs, sugared cranberries, chocolate shavings (garnish): Totally optional, but these touches turn your Yule Log Cake into an enchanting woodland scene.
How to Make Yule Log Cake (Bûche de Noël)
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C)—this ensures your cake bakes evenly and rises perfectly from the moment it hits the heat. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. The parchment makes rolling the cake a breeze, while the light greasing keeps the delicate sponge from sticking or tearing.
Step 2: Make the Sponge Cake Batter
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer for about five minutes, until the mixture is thick, pale, and has tripled in volume. This is what gives your Yule Log Cake (Bûche de Noël) its pillow-like texture. Add the vanilla extract, then gently fold together the sifted flour, cocoa powder, baking powder, and salt with the egg mixture. Fold slowly—gentle is key to keeping the batter airy.
Step 3: Bake the Cake
Pour the batter into your prepared pan and spread it evenly, getting all the way to the corners. Bake for 10 to 12 minutes, just until the cake springs back when lightly touched. A quick bake is essential for that flexible, rollable texture. Overbaking can dry it out, so keep an eye out—this part goes fast!
Step 4: Roll the Warm Cake
Once the cake comes out of the oven, work carefully but quickly. While it’s still hot, lift it out by the parchment, then roll it up tightly from the short end, parchment and all. Wrap the rolled cake in a clean kitchen towel and let it cool completely. This trick sets the “memory” of the roll, so your final cake won’t crack.
Step 5: Whip up the Filling
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. You’ll want the filling set but not over whipped—stop as soon as the cream holds its shape. This light, sweetened cream contrasts beautifully with the deep chocolate flavor of the Yule Log Cake (Bûche de Noël).
Step 6: Fill and Re-Roll the Cake
Gently unroll your cooled cake, then spread the whipped cream in an even layer all the way to the edges. Carefully re-roll the cake, peeling away the parchment as you go. Don’t worry if the very ends crack a bit; they’ll be hidden by the ganache and decorations later on!
Step 7: Make the Chocolate Ganache
Heat the cream in a small saucepan just until it begins to simmer, then pour it over the chopped semisweet chocolate in a bowl. Let it sit for a minute, then stir until completely smooth and glossy. Allow the ganache to cool and thicken slightly for easy spreading. This step delivers the signature bark-like look to your Yule Log Cake (Bûche de Noël).
Step 8: Frost and Decorate
Spread the chocolate ganache over the rolled cake, swirling with a fork or spatula for a textural, bark-inspired finish. Dust with powdered sugar for “snow,” and get creative with rosemary, sugared cranberries, or chocolate shavings to turn your cake into an edible log fresh from a wintry forest scene. Chill for 30 minutes to set everything before slicing.
How to Serve Yule Log Cake (Bûche de Noël)
Garnishes
Transform your Yule Log Cake into a snowy woodland masterpiece with a heavy sprinkle of powdered sugar, a handful of sugared cranberries, and a few sprigs of rosemary for that fresh “just cut from the forest” effect. Even a scattering of chocolate shavings can add a whimsical touch—think woodsy mushrooms or trailing vines!
Side Dishes
To round out your dessert spread, serve slices of Yule Log Cake (Bûche de Noël) alongside a scoop of vanilla ice cream, a bowl of fresh berries, or a small glass of espresso. The balance between the light cream and rich chocolate is made even more delightful with fruity or creamy accompaniments.
Creative Ways to Present
Present your cake on a rustic wooden board or a platter dusted with extra “snow.” For a show-stopping moment, add edible gold stars, piped meringue mushrooms, or even a few tiny pinecones crafted from marzipan. Little details make this traditional cake feel extra special and personal.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Yule Log Cake (Bûche de Noël) keeps beautifully in the fridge for up to three days. Simply cover loosely with plastic wrap or place in an airtight container to keep the cake fresh and moist.
Freezing
You can freeze the assembled, undecorated cake for up to one month. Wrap tightly in plastic and then in foil, thaw overnight in the fridge, then bring to room temperature before garnishing. For best results, freeze before adding whipped cream or delicate decorations.
Reheating
No need to reheat—this festive treat is meant to be served cool from the refrigerator. If you prefer a slightly softer ganache, let the cake sit at room temperature for about 20 minutes before slicing.
FAQs
Can I make Yule Log Cake (Bûche de Noël) ahead of time?
Absolutely! This cake is perfect for preparing a day in advance. In fact, the flavors meld together even better after resting overnight in the refrigerator, making your holiday meal less stressful and more delicious.
What if my sponge cake cracks when rolling?
Don’t worry—a small crack or two can be easily disguised under a thick swipe of chocolate ganache and creative garnishes. Rolling while the cake is still warm minimizes cracking, but even if imperfections appear, they’ll be your little secret.
Is there a way to add different flavors?
Definitely! Feel free to brush the cake with cooled coffee or a splash of coffee liqueur before filling for a mocha twist, or add a hint of orange zest to the whipped cream for a citrusy note. There’s so much room to make this Yule Log Cake (Bûche de Noël) your own!
Can I make this cake gluten-free?
Yes, just substitute your favorite gluten-free all-purpose flour blend for the regular flour. Take care to use a blend designed for 1:1 substitution to keep your sponge light and flexible.
How do I keep the whipped cream from deflating?
The key is to use very cold cream, chill your bowl and beaters, and whip just until stiff peaks form. Don’t overmix or let it sit out too long before assembling your Yule Log Cake (Bûche de Noël), and your filling will stay fluffy for days.
Final Thoughts
If you’ve never tried making a Yule Log Cake (Bûche de Noël) at home, I can’t recommend it highly enough—it’s a delicious baking adventure that transforms simple ingredients into holiday magic. Don’t be afraid to make it your own and savor every snowy, chocolatey bite with friends and family!
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Yule Log Cake (Bûche de Noël) Recipe
- Total Time: 1 hour (plus cooling and chilling time)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this classic Yule Log Cake, known as Bûche de Noël in French. A decadent chocolate sponge cake rolled with creamy filling and topped with rich chocolate ganache, this dessert is a showstopper at any holiday gathering.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
For Garnish (optional):
- powdered sugar for dusting
- fresh rosemary sprigs
- sugared cranberries
- chocolate shavings
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Line and grease pan.
- Prepare the Cake: Beat eggs and sugar, fold in dry ingredients, bake, and roll.
- Make the Filling: Whip cream with sugar and vanilla, spread on cake.
- Create the Ganache: Heat cream, pour over chocolate, spread on cake.
- Decorate: Texture ganache, garnish, chill before serving.
Notes
- The cake can be made a day in advance and stored in the refrigerator.
- For added flavor, brush the cake with coffee or a coffee liqueur before filling.
- Decorate as elaborately or simply as you’d like for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
