Yule Log Cake (Bûche de Noël)

The Yule Log Cake, or Bûche de Noël, is a beloved holiday dessert with origins in 19th-century France. Designed to resemble a traditional yule log burned to celebrate the winter solstice, this festive cake is as visually stunning as it is delicious. It features a light and airy sponge cake rolled with a rich, creamy filling, then coated with chocolate frosting and decorated to resemble a log, complete with “bark” texture and whimsical accents like meringue mushrooms or sugared cranberries.

Perfect for Christmas gatherings, this dessert is an edible centerpiece that impresses with its festive appearance and decadent flavors. Despite its sophisticated presentation, the Yule Log Cake is approachable to make with a little preparation, creativity, and the right techniques.

Why You’ll Love This Recipe

Elegant Presentation: A true showstopper for holiday dessert tables.
Customizable: Use your favorite fillings, frostings, or decorations to make it your own.
Perfect for Sharing: Serves a crowd and is a great way to bring holiday cheer to your loved ones.
Rich and Decadent: The combination of fluffy cake, creamy filling, and chocolate frosting is irresistible.
Fun to Decorate: Let your creativity shine with holiday-inspired accents and designs.

Preparation Time and Servings

Prep Time: 45 minutes
Cook Time: 12 minutes
Assembly Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 10–12 servings
Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 350 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 20g
• Fiber: 2g
• Sugar: 30g

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon cocoa powder or 1/4 cup mascarpone cheese for added richness

For the Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For Decoration:

• Powdered sugar (for “snow”)
• Meringue mushrooms
• Sugared cranberries or rosemary sprigs
• Chocolate shavings

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a large mixing bowl, beat the eggs and granulated sugar together on high speed until pale, thick, and tripled in volume, about 5–7 minutes. Add the vanilla extract and mix to combine.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
4. Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 10–12 minutes, or until the cake springs back when lightly pressed.

Step 2: Roll the Cake

1. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
2. Once the cake is out of the oven, carefully invert it onto the prepared towel. Remove the parchment paper and, starting at one short end, roll the cake and towel together into a spiral. Allow it to cool completely in this rolled shape.

Step 3: Prepare the Filling

1. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
2. For a richer filling, fold in cocoa powder or mascarpone cheese. Refrigerate until ready to use.

Step 4: Assemble the Cake

1. Gently unroll the cooled cake and spread the filling evenly across the surface, leaving a 1-inch border around the edges.
2. Carefully roll the cake back up without the towel, starting at the same short end. Place the rolled cake seam-side down on a serving platter or baking sheet.

Step 5: Frost the Cake

1. In a mixing bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, heavy cream, and vanilla extract, mixing until smooth and spreadable.
2. Using an offset spatula, spread the frosting over the rolled cake, covering it completely. Use a fork or spatula to create a bark-like texture.

Step 6: Decorate the Cake

1. Dust the cake with powdered sugar to resemble snow.
2. Add meringue mushrooms, sugared cranberries, and rosemary sprigs around the base for a woodland effect. Garnish with chocolate shavings or edible glitter for extra flair.
3. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Ingredient Background

Eggs

Eggs are essential for the sponge cake, providing structure and volume. Beating them with sugar creates the light and airy texture necessary for a rollable cake.

Cocoa Powder

Unsweetened cocoa powder adds a rich chocolate flavor to the sponge cake and frosting. Use high-quality cocoa for the best taste.

Heavy Cream

Heavy cream makes the filling luscious and creamy. It also creates a smooth, spreadable texture for the frosting.

Powdered Sugar

Powdered sugar sweetens the filling and frosting while maintaining a light, fluffy consistency.

Technique Tips

Whip the Eggs Thoroughly: Beating the eggs and sugar until thick and pale ensures the cake is light and airy.

Fold Gently: When incorporating the dry ingredients, fold carefully to avoid deflating the batter.

Work Quickly: Roll the cake while it’s still warm to prevent cracking. The towel helps maintain its shape as it cools.

Smooth Frosting: If your frosting is too thick, add a splash of heavy cream to achieve a spreadable consistency.

Alternative Presentation Ideas

Classic Log Shape: Trim one end of the roll at an angle and attach it to the side of the log for a branch effect.

Mini Yule Logs: Cut the roll into smaller sections and frost each individually for personal-sized desserts.

White Chocolate Log: Use a white chocolate frosting for a snowy effect and pair with a vanilla or almond filling.

Berry-Filled Roll: Replace the cream filling with a mix of whipped cream and fresh berries for a refreshing twist.

Additional Tips for Success

Room Temperature Ingredients: Ensure eggs, butter, and cream are at room temperature for easier mixing and better results.

Chill Before Serving: Refrigerate the assembled cake for at least an hour to make slicing easier and enhance the flavors.

Use High-Quality Tools: A jelly roll pan, offset spatula, and electric mixer make the process smoother and more efficient.

Recipe Variations

Espresso Yule Log: Add 1 tablespoon of instant espresso powder to the cake batter for a mocha-flavored twist.

Nutella Filling: Swap the whipped cream filling for Nutella or a chocolate-hazelnut spread.

Gluten-Free Option: Use gluten-free flour and ensure all other ingredients are gluten-free.

Vegan Yule Log: Substitute plant-based alternatives for eggs, cream, and butter to create a vegan-friendly version.

Freezing and Storing

Refrigeration: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the rolled cake (without frosting) tightly wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating.

Healthier Twist Ideas

Lower Sugar: Use less sugar in the filling and frosting, or substitute with a natural sweetener like erythritol.

Whole Wheat Flour: Replace a portion of the all-purpose flour with whole wheat flour for added fiber.

Light Whipped Cream: Use a lower-fat whipped topping instead of heavy cream for the filling.

Serving Suggestions for Events

Christmas Dinner Centerpiece: Display the Yule Log Cake on a festive serving platter surrounded by candles or ornaments for a stunning holiday table.

Holiday Potluck: Bring this dessert to a holiday gathering for a show-stopping contribution.

Festive Tea Party: Serve slices of the Yule Log Cake with hot cocoa or mulled cider for a cozy winter tea party.

Special Equipment

Jelly Roll Pan: The correct pan size ensures the sponge cake bakes evenly and rolls easily.

Offset Spatula: A small offset spatula is perfect for spreading filling and frosting smoothly.

Electric Mixer: Essential for whipping eggs and cream to the right consistency.

Fine Mesh Sifter: Dust powdered sugar evenly over the cake for a snowy effect.

Frequently Asked Questions (FAQs)

1. Why did my cake crack while rolling?
   Roll the cake while it’s still warm to prevent cracking, as the warmth keeps it pliable.
2. Can I make the cake ahead of time?
   Yes, bake and roll the cake a day in advance. Fill, frost, and decorate just before serving.
3. What’s the best way to store leftovers?
   Keep the cake refrigerated in an airtight container for up to 3 days.
4. Can I use a different filling?
   Absolutely! Cream cheese frosting, chocolate ganache, or fruit preserves work well.
5. How do I make meringue mushrooms?
   Pipe meringue into mushroom cap and stem shapes, bake at low heat, and assemble with melted chocolate.
6. What if I don’t have a jelly roll pan?
   Use a rimmed baking sheet of similar dimensions.
7. Can I use store-bought frosting?
   Yes, though homemade frosting offers the best flavor and texture.
8. How do I get a realistic bark effect?
   Use a fork or spatula to create textured lines in the frosting, mimicking tree bark.

Conclusion

The Yule Log Cake (Bûche de Noël) is more than just a dessert—it’s a festive tradition that brings warmth and joy to holiday celebrations. With its light sponge cake, luscious filling, and decadent chocolate frosting, this treat is as delicious as it is stunning.

Perfect for Christmas gatherings or as a thoughtful homemade gift, the Yule Log Cake is sure to impress family and friends. Its customizable nature allows you to get creative, making it a personal and memorable centerpiece for any holiday table. Celebrate the season with this timeless classic and enjoy the sweet taste of tradition!

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