There is something utterly magical about the Yule Log Cake (Bûche de Noël) Recipe that captures the warmth and joy of the holiday season in every bite. This classic French dessert dazzles with its light, airy chocolate sponge cake rolled around luscious whipped cream and finished with a glossy chocolate ganache that mimics the rustic look of a woodland log. Whether you are entertaining family or simply indulging in a festive treat, this cake offers both an elegant presentation and comforting flavors that feel like a hug in dessert form. You’ll love how this recipe brings a show-stopping centerpiece to your holiday table with flavors that are rich, yet perfectly balanced, and a texture that’s wonderfully tender and creamy.
Ingredients You’ll Need
This Yule Log Cake (Bûche de Noël) Recipe relies on simple, thoughtfully chosen ingredients that work in perfect harmony to create an extraordinary dessert experience. Each element—from the cocoa powder to the fresh cranberries—not only contributes flavor but also ensures the cake’s texture and appearance shine beautifully.
- 4 large eggs: Provide structure and lightness to the sponge cake base, helping it rise perfectly.
- 2/3 cup granulated sugar: Sweetens the cake and helps create that thick, pale batter for a delicate crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to both the cake and filling.
- 1/4 teaspoon salt: Balances sweetness and enhances overall taste.
- 1/4 cup unsweetened cocoa powder: Infuses the sponge with rich, chocolatey goodness without overwhelming the palate.
- 1/2 cup all-purpose flour: Provides the necessary structure for the sponge while keeping it tender.
- 1/2 teaspoon baking powder: Gives the cake a gentle lift for a light, airy texture.
- Powdered sugar for dusting: Perfect for preventing the sponge from sticking to your towel and adds a touch of sweetness.
- 1 cup heavy whipping cream (for filling): Whipped to a fluffy peak, it adds creaminess and contrast.
- 2 tablespoons powdered sugar (for filling): Sweetens the whipped cream just right.
- 1/2 teaspoon vanilla extract (for filling): Lends flavor continuity between filling and cake.
- 1/2 cup semi-sweet chocolate chips: Essential for the silky ganache that finishes the cake beautifully.
- 1/2 cup heavy cream (for ganache): Creates a glossy, smooth coating when combined with the chocolate.
- Fresh cranberries: Add a festive pop of color and tart contrast for garnish.
- Rosemary sprigs: Offer a lovely aromatic touch and mimic pine branches for decoration.
- Powdered sugar (for decoration): Gives that appearance of freshly fallen snow enhancing the cake’s wintery vibe.
How to Make Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper to ensure your delicate cake doesn’t stick. In a large bowl, beat the eggs with granulated sugar until the mixture is thick, pale, and full of air—this aeration is the secret to a light sponge. Add vanilla extract and salt to enrich the flavor. Meanwhile, sift together the cocoa powder, flour, and baking powder to evenly distribute and keep the batter airy. Gently fold the dry ingredients into the egg mixture, taking care to preserve the lightness. Pour the batter into the prepared pan and spread it evenly for an even bake. Bake for about 10 to 12 minutes until the cake springs back when touched, indicating it is perfectly cooked but not dry.
Step 2: Roll the Cake
While the cake bakes, prepare a clean kitchen towel generously dusted with powdered sugar—this step is vital to prevent sticking when rolling the cake. Once out of the oven, invert the warm cake onto the towel, carefully peel off the parchment paper, and roll the cake up from the short end along with the towel. This rolling sets the shape and prevents cracking later on. Let the rolled cake cool completely before unrolling gently for the next step.
Step 3: Make and Add the Whipped Cream Filling
Whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form—this creamy filling will soften the chocolate sponge and add luscious moisture. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, ensuring it reaches the edges for perfect flavor balance. Then roll it back up without the towel, creating that iconic log shape filled with silky cream.
Step 4: Prepare the Ganache and Finish the Cake
For the ganache, heat 1/2 cup of heavy cream just until steaming and pour it over semi-sweet chocolate chips. Let sit for a couple of minutes to melt completely, then stir gently until smooth and glossy. Allow the ganache to cool slightly before spreading over the rolled cake to avoid melting the filling. Use a fork or the back of a spoon to create rustic bark-like textures on the ganache. Refrigerate the cake for at least 30 minutes to set everything beautifully before decorating.
How to Serve Yule Log Cake (Bûche de Noël) Recipe
Garnishes
The finishing touches on your Yule Log Cake (Bûche de Noël) Recipe are what turn it from delicious to truly festive. Fresh cranberries provide a vibrant burst of red that contrasts wonderfully with the dark chocolate, while rosemary sprigs mimic pine branches, adding a charming holiday woodsy feel. A light dusting of powdered sugar over these decorations resembles freshly fallen snow, enhancing the winter magic and making your dessert look as stunning as it tastes.
Side Dishes
This rich dessert pairs wonderfully with lighter accompaniments. Consider serving it alongside a simple bowl of spiced mulled wine poached pears or a scoop of vanilla bean ice cream to balance the chocolate’s intensity. Fresh citrus segments or a tangy berry compote also cut through the richness, keeping each bite exciting and fresh.
Creative Ways to Present
Presentation elevates the experience of this Yule Log Cake (Bûche de Noël) Recipe. Place tiny pinecones or edible gold dust around the serving platter for a whimsical forest effect. For a fun twist, decorate with edible glitter or chocolate shavings to resemble bark and snow texture. Another charming approach is to serve individual slices with a sprig of holly or a small cinnamon stick for a cozy, festive touch.
Make Ahead and Storage
Storing Leftovers
Your Yule Log Cake (Bûche de Noël) Recipe will stay fresh and flavorful when stored tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to maintain the perfect moist texture of the cake and cream filling.
Freezing
If you want to prepare this cake in advance, you can freeze it after assembling and glazing. Wrap the cake securely in plastic wrap followed by aluminum foil, and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator to preserve its creamy texture and flavor integrity.
Reheating
Since this cake is served chilled, reheating is not necessary or recommended. Instead, simply let it sit at room temperature for about 15–20 minutes before serving. This allows the ganache to soften slightly and enhances the flavors for the perfect bite.
FAQs
Can I make the cake sponge a day ahead?
Absolutely! You can bake the sponge a day ahead and keep it wrapped tightly in plastic wrap at room temperature. This can actually make rolling easier as the cake firms up slightly, reducing cracks.
What can I substitute for semi-sweet chocolate chips in the ganache?
Feel free to use high-quality dark chocolate or milk chocolate bars chopped into small pieces. Each will give a slightly different flavor and sweetness level, so choose according to your preference.
Is it possible to make a dairy-free version of this cake?
Yes, you can substitute the heavy cream with coconut cream or another non-dairy whipping cream alternative. Keep in mind this may slightly change the flavor and texture but still results in a delicious dessert.
How do I prevent cracks while rolling the cake?
The key is rolling the cake while it is still warm using a powdered sugar-dusted towel to support it. This gentle roll “sets” the shape and helps the sponge remain flexible, minimizing cracks.
Can I add other flavors to the whipped cream filling?
Absolutely, you can add instant espresso powder, orange zest, or even a splash of liqueur like Grand Marnier to the whipped cream for a personalized twist that complements the chocolate beautifully.
Final Thoughts
Making the Yule Log Cake (Bûche de Noël) Recipe is such a rewarding experience that combines classic techniques with festive fun, resulting in a beautiful dessert that brings smiles around the table. Whether it’s your first time or a holiday tradition, this cake invites you to savor each bite, share stories, and create joyful memories. I truly hope you give it a try and discover how this charming French dessert can become your holiday favorite too!
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Yule Log Cake (Bûche de Noël) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This classic Yule Log Cake (Bûche de Noël) features a light, fluffy chocolate sponge rolled with rich whipped cream filling and topped with a smooth chocolate ganache. Perfect for the holiday season, it’s beautifully decorated with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for a festive touch.
Ingredients
Cake
- 4 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- powdered sugar for dusting
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Decoration
- fresh cranberries
- rosemary sprigs
- powdered sugar
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar for about 5 minutes until the mixture becomes thick and pale. Add the vanilla extract and salt, mixing gently to combine. In a separate bowl, sift together the cocoa powder, all-purpose flour, and baking powder. Carefully fold the dry ingredients into the wet egg mixture until just combined, avoiding overmixing.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with powdered sugar to prevent sticking.
- Roll the Cake: Once the cake is baked, immediately invert it onto the prepared powdered sugar-dusted towel. Gently peel off the parchment paper, then roll the cake up in the towel from the short end. Allow it to cool completely in this rolled shape to set the form.
- Prepare the Whipped Cream Filling: In a mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form. This will be the light and creamy filling for the cake.
- Assemble the Cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up gently without the towel, ensuring the cream stays inside without squeezing it out.
- Make the Ganache: Heat 1/2 cup of heavy cream until it’s steaming but not boiling. Pour the hot cream over 1/2 cup of semi-sweet chocolate chips and let it sit for 2 minutes to soften the chocolate. Stir the mixture until smooth and glossy. Let the ganache cool slightly to thicken before spreading.
- Decorate the Cake: Spread the ganache evenly over the rolled cake. Using a fork, gently create bark-like textures to mimic a log’s surface. Chill the decorated cake in the refrigerator for at least 30 minutes to set the ganache.
- Garnish and Serve: Before serving, garnish the Yule Log with fresh cranberries, rosemary sprigs for a festive look, and dust a little powdered sugar to evoke a snowy effect. Slice and enjoy your classic French holiday dessert!
Notes
- You can flavor the whipped cream filling with a teaspoon of instant espresso powder or some zest from an orange for a unique twist.
- This cake can be prepared a day ahead and stored wrapped in the refrigerator to enhance flavors and simplify holiday serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
