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If you’re looking to add a truly festive and impressive dessert to your holiday table, this Yule Log Cake (Bûche de Noël) Recipe is a timeless classic that brings both elegance and joy. This chocolate sponge cake rolled with fluffy whipped cream filling and covered in luscious chocolate frosting captures the cozy spirit of Christmas with every bite. From its tender texture to the decorative bark-like frosting, the Yule Log Cake makes an unforgettable centerpiece that’s as delightful to make as it is to eat.
Ingredients You’ll Need
Gathering your ingredients for this Yule Log Cake (Bûche de Noël) Recipe is surprisingly straightforward. Each item plays a crucial role in creating the perfect balance of moist sponge, creamy filling, and rich frosting that define this dessert’s charm.
- 4 large eggs (separated): The foundation of the sponge cake, giving it structure and lightness.
- 2/3 cup granulated sugar (divided): Sweetness helps create a tender crumb and stable meringue.
- 1 teaspoon vanilla extract: Adds warmth and depth to all components.
- 1/4 cup milk: Provides moisture for the sponge to keep it soft.
- 1/2 cup all-purpose flour: The main dry ingredient giving body to the cake.
- 1/4 cup unsweetened cocoa powder: Brings rich chocolate flavor and color.
- 1/2 teaspoon baking powder: Gives the sponge a gentle lift.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1 cup heavy whipping cream: For the light, fluffy filling that contrasts the cake.
- 2 tablespoons powdered sugar: Sweetens the whipped cream filling perfectly.
- 1/2 cup unsalted butter (softened): The base of the creamy chocolate frosting.
- 1 1/2 cups powdered sugar: For smooth texture and sweetness in frosting.
- 1/3 cup unsweetened cocoa powder: Intensifies the chocolate flavor in the frosting.
- 2 tablespoons heavy cream or milk: Helps achieve a luscious frosting consistency.
- Optional decorations like powdered sugar, chocolate shavings, fresh rosemary or sugared cranberries: These add a festive, elegant touch to your final presentation.
How to Make Yule Log Cake (Bûche de Noël) Recipe
Step 1: Preparing 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, lightly greased. This ensures the cake bakes evenly without sticking. In a large bowl, whisk the egg yolks with a third of the sugar until the mixture becomes thick and pale, signaling air incorporation — this is your secret to a tender sponge. Stir the vanilla and milk in next. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to avoid lumps and keep the batter light. Gently fold these dry ingredients into the egg yolk mixture, preserving as much air as possible for that perfect rise.
Step 2: Whipping Egg Whites and Combining Batter
In a fresh clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar, continuing to beat until stiff peaks develop. This meringue is key to the airy texture of your cake. Carefully fold the egg whites into your chocolate batter in batches, making sure there are no streaks but being gentle to keep your sponge light and fluffy. Pour the mixture evenly into your prepared pan.
Step 3: Baking and Rolling the Sponge
Bake the sponge for about 10 to 12 minutes. You’ll know it’s done when the surface springs back to the touch. While still warm, invert the cake onto a powdered sugar-dusted kitchen towel, peel off the parchment paper, and roll the cake up with the towel inside. This delicate step not only shapes your iconic log but prevents cracks when you add the filling. Let the rolled cake cool completely before moving to the next stage.
Step 4: Making the Whipped Cream Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This luscious filling complements the chocolate sponge perfectly with its creamy lightness. Gently unroll your cooled cake and spread the whipped cream evenly over the surface, ensuring every bite has the perfect ratio of cake to filling. Then, carefully roll it back up without the towel and place your log seam-side down on a serving platter.
Step 5: Preparing the Chocolate Frosting
Beat the softened butter until creamy, adding powdered sugar, cocoa powder, vanilla, and cream gradually. The goal is a smooth, fluffy frosting that’s neither too thick nor too runny. Slather this frosting generously over the rolled cake, using a fork or spatula to create bark-like textures that mimic a real log’s rustic charm. Chill your masterpiece for at least 30 minutes to let the frosting set.
How to Serve Yule Log Cake (Bûche de Noël) Recipe
Garnishes
The joy of styling your Yule Log Cake (Bûche de Noël) Recipe comes alive with festive garnishes. Light dustings of powdered sugar simulate freshly fallen snow, while chocolate shavings add a touch of elegance and texture. Fresh rosemary sprigs or sugared cranberries not only introduce vibrant pops of color but also evoke that cozy holiday flair that delights every guest.
Side Dishes
This dessert is rich and indulgent, so pairing it with light accompaniments works wonders. Consider serving it alongside a bowl of fresh berries or a scoop of vanilla bean ice cream to balance the chocolate intensity, or even with a mild, fragrant cup of spiced tea or coffee for the perfect cozy finish.
Creative Ways to Present
For a showstopping centerpiece, try trimming one end of your cake log at an angle and attaching it to the side to resemble a natural “branch.” This brings even more authenticity to your festive table. You can also plate your slices individually with a drizzle of caramel or raspberry coulis for a modern twist on this classic dessert.
Make Ahead and Storage
Storing Leftovers
Your Yule Log Cake (Bûche de Noël) Recipe keeps beautifully in the refrigerator when wrapped well. Store it covered with plastic wrap or in an airtight container for up to three days to preserve freshness and prevent drying out. It remains just as moist and delicious for enjoying as leftovers.
Freezing
If you want to prepare this cake ahead of time, freezing is an excellent option. Wrap the fully frosted cake tightly in plastic wrap and then in foil to protect it from freezer burn. It can be frozen for up to one month. When ready to serve, thaw it overnight in the refrigerator so the texture stays just right.
Reheating
This cake is best enjoyed chilled or at room temperature. Avoid reheating as it can affect the texture of the whipped cream filling and frosting. Simply bring it out of the fridge about 20 minutes before serving for the perfect slice.
FAQs
Can I make this Yule Log Cake (Bûche de Noël) Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be gentle when folding in the dry ingredients to maintain the sponge’s light texture.
What can I do if my cake cracks while rolling?
Rolling the cake while it’s still warm helps prevent cracking, but if cracks happen, fill them with whipped cream or frosting when assembling. This trick keeps your cake looking seamless and delicious.
Can I use a different filling instead of whipped cream?
Of course! Pastry cream, chocolate mousse, or even flavored buttercream are great alternatives. Just keep in mind these may change the overall texture and richness of the final cake.
How long does it take to make this Yule Log Cake (Bûche de Noël) Recipe from start to finish?
From start to finish, including baking, cooling, and chilling, you’re looking at about 1 hour and 15 minutes. It’s a wonderful way to spend an afternoon creating a festive treat!
Can I decorate the cake ahead of time?
Yes! You can frost and decorate your Yule Log Cake up to a day ahead of serving. Just keep it refrigerated and covered to maintain freshness and vibrant presentation.
Final Thoughts
There’s something truly magical about sharing a beautifully made Yule Log Cake (Bûche de Noël) Recipe with loved ones during the holidays. Its tender sponge, creamy filling, and rich frosting come together to create a festive dessert that’s as charming as it is delicious. I encourage you to try this recipe yourself and watch it become a beloved tradition at your celebrations for years to come.
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Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Yule Log Cake (Bûche de Noël) features a light and airy chocolate sponge cake rolled with a creamy whipped filling and covered in a rich chocolate buttercream frosting. Perfect for holiday celebrations, this festive dessert resembles a rustic woodland log, making it an impressive centerpiece for any Christmas table.
Ingredients
For the sponge cake:
- 4 large eggs (separated)
- 2/3 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the chocolate frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Optional decoration:
- Powdered sugar (for dusting)
- Chocolate shavings
- Fresh rosemary or sugared cranberries
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the sponge cake doesn’t stick.
- Make the sponge cake batter: In a large bowl, beat the egg yolks with 1/3 cup sugar until the mixture becomes thick and pale. Stir in vanilla extract and milk. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture.
- Whip egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the yolk batter in batches to maintain airiness.
- Bake the sponge cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10–12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep it flexible for rolling.
- Roll the cake: While still warm, invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper, then carefully roll the cake from the short end with the towel inside to help shape it. Allow it to cool completely in the rolled form.
- Prepare the filling: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Once the cake has cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Assemble the roll: Reroll the cake carefully without the towel, placing it seam-side down on a serving platter for stability and aesthetic presentation.
- Make the frosting: Beat softened butter until creamy. Add powdered sugar, cocoa powder, vanilla extract, and cream or milk. Beat until the frosting is smooth, fluffy, and easy to spread.
- Frost and decorate: Frost the outside of the rolled cake with the chocolate buttercream. Use a fork or spatula to create bark-like textures resembling a log. Chill the cake in the refrigerator for 30 minutes to set the frosting.
- Final touches: Before serving, dust the cake lightly with powdered sugar to mimic snow and garnish with chocolate shavings, fresh rosemary, or sugared cranberries for a festive look.
Notes
- You can trim one end of the roll at an angle and attach it to the side to create a ‘branch’ effect to enhance the log appearance.
- Best served chilled to maintain the shape and freshness.
- Store the cake covered in the refrigerator for up to 3 days to keep the frosting and filling fresh.
