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
Scale
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.
