If you’re looking to bring a classic, show-stopping dessert to your holiday table, this Yule Log Cake (Bûche de Noël) Recipe is truly a heartwarming favorite. Imagine a light yet rich chocolate sponge rolled up with fluffy whipped cream, then covered in a glossy chocolate ganache that mimics the rustic charm of a snowy log. Every bite offers the perfect balance of cocoa richness and creamy sweetness, evoking the magic of festive gatherings and the cozy spirit of the season. This recipe is a delightful way to create memories while indulging in one of France’s most beloved holiday traditions.
Ingredients You’ll Need
Simple but essential ingredients come together beautifully in this Yule Log Cake (Bûche de Noël) Recipe, each one playing a crucial role in creating the perfect texture, taste, and appearance. From the airy eggs that provide lift to the decadent chocolate that adds depth, these ingredients balance luxury and approachability.
- 4 large eggs: The foundation of the light and fluffy sponge cake, providing structure and airiness.
- 1/2 cup granulated sugar: Sweetens the cake and helps create a tender crumb.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes that brighten the batter.
- 1/3 cup all-purpose flour: Gives the cake its body while keeping it soft and pliable for rolling.
- 1/4 cup unsweetened cocoa powder: Brings a rich chocolate flavor and a deep, inviting color.
- 1/2 teaspoon baking powder: Helps the cake rise slightly for a delicate texture.
- 1/4 teaspoon salt: Enhances and balances the flavors perfectly.
- 1/2 cup heavy whipping cream (for filling): Whipped to fluffy peaks to create the light, creamy filling.
- 2 tablespoons powdered sugar (for filling): Sweetens the filling just right, without overpowering it.
- 1/2 teaspoon vanilla extract (for filling): Gives the cream a lovely, fragrant touch.
- 1 cup semisweet chocolate chips: Melts smoothly into the ganache for that luscious chocolate coating.
- 1/2 cup heavy cream (for ganache): Heated and combined with chocolate chips for a silky finish.
- Powdered sugar for dusting: Adds a snowy, festive look that’s just charming.
- Fresh berries or rosemary sprigs for garnish (optional): Perfect for a pop of color and a hint of seasonal flair.
How to Make Yule Log Cake (Bûche de Noël) Recipe
Step 1: Prepare and Bake the Sponge Cake
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and gently grease it. Using an electric mixer, beat the eggs on high speed for 5 minutes until they become thick, pale, and luscious. Gradually incorporate the granulated sugar followed by vanilla extract, ensuring the mixture is well combined and aerated. Sift together the flour, cocoa powder, baking powder, and salt to avoid any lumps, then carefully fold this dry mixture into the egg batter. This folding maintains the delicate air bubbles that give the cake its signature lightness. Spread the batter evenly in your prepared pan and pop it in the oven to bake for 10 to 12 minutes. The cake will spring back when gently touched, signaling it’s ready—remove it promptly so it doesn’t dry out.
Step 2: Roll the Cake While Warm
As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently, then roll the cake up with the towel from the short end while it’s still warm. This step is crucial because it trains the cake to roll without cracking once cooled. Let your rolled cake cool completely in this shape. This little technique is the secret to a soft, seamless Yule log when it’s time to fill it.
Step 3: Prepare the Whipped Cream Filling
While your cake is cooling, whip the 1/2 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creamy filling will contrast beautifully with the rich chocolate sponge, giving each slice a dreamy, luxurious bite. Once the cake is cool, unroll it carefully, spread the whipped cream evenly over the surface, then re-roll it—this time without the towel, keeping the filling tucked inside perfectly.
Step 4: Make and Apply the Chocolate Ganache
For the finishing touch, heat the remaining 1/2 cup of heavy cream until it’s just simmering—don’t let it boil! Pour this warm cream over the chocolate chips in a bowl, letting it sit undisturbed for 2 minutes to soften the chocolate. Stir gently until your ganache is smooth and silky. Spread it generously over the rolled cake, then use the back of a fork or a spatula to add bark-like textures that evoke the natural look of a wooden log. Chill the cake for about 30 minutes so the ganache sets perfectly and the flavors meld beautifully.
How to Serve Yule Log Cake (Bûche de Noël) Recipe
Garnishes
Serving your Yule Log Cake (Bûche de Noël) Recipe with a few thoughtful garnishes brings it from delightful to unforgettable. A dusting of powdered sugar mimics freshly fallen snow, while fresh berries add a burst of color and a delicate tartness that complements the chocolate. Rosemary sprigs can be tucked in to resemble pine branches, enhancing both the visual appeal and the festive aroma. These simple touches turn your cake into a centerpiece worthy of any holiday celebration.
Side Dishes
This cake pairs beautifully with a cup of strong coffee or a glass of dessert wine, as the bitter and fruity notes cut through the richness of the chocolate perfectly. Serve alongside some lightly roasted nuts or a sharp cheese plate to offer guests a variety of textures and flavors that elevate the entire dessert experience.
Creative Ways to Present
Feeling adventurous? Create a branch by slicing a small piece from one end of the rolled cake and attaching it to the side before covering the whole with ganache. This mimics a real log and adds a whimsical, rustic touch. Another fun idea is to drizzle some white chocolate over the top for a snowy effect, or sprinkle edible glitter for extra sparkle. Presentation can really add that special holiday magic to a classic recipe.
Make Ahead and Storage
Storing Leftovers
Once your Yule Log Cake (Bûche de Noël) Recipe is made, wrap it tightly with plastic wrap or store it in an airtight container in the refrigerator. This will keep the cake moist and the ganache glossy for up to three days—enough time to enjoy this delicious holiday treat at your leisure without a rush.
Freezing
If you want to make this cake ahead of time, it freezes beautifully. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator. Freezing might cause the ganache to lose a bit of its shine, but the flavors remain rich and indulgent just like the day it was made.
Reheating
Because this dessert is best enjoyed chilled or at room temperature, reheating is generally not recommended as it can alter the texture of the cream and ganache. If necessary, bring the cake to room temperature by leaving it out for 30 minutes before serving to allow the flavors to bloom.
FAQs
What does Bûche de Noël mean?
Bûche de Noël translates to “Christmas log” in French. It’s a traditional dessert made to look like a yule log, symbolizing warmth and celebration during the holiday season.
Can I make this recipe dairy-free?
Absolutely! You can use coconut cream instead of heavy cream to whip up the filling and ganache. Just make sure to chill the coconut cream thoroughly for a fluffy texture.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel to roll it helps prevent cracks. Also, don’t overbake the sponge—the softer it is, the easier it rolls without breaking.
Can I add espresso to the ganache?
Yes! Adding a splash of espresso to the ganache enhances the chocolate’s depth and adds a lovely complexity to the cake’s flavor profile.
How long does the Yule Log Cake stay fresh?
Stored properly in the refrigerator, this cake typically stays fresh for about three days. Beyond that, the whipped cream may start to lose its texture and the sponge may dry out.
Final Thoughts
Making this Yule Log Cake (Bûche de Noël) Recipe is a wonderful way to add a comforting, festive touch to your holiday celebrations. With simple ingredients and clear steps, you can create a dessert that’s as beautiful as it is delicious. It’s not just a cake, but a centerpiece full of love and tradition that everyone will cherish. So go ahead, bring the Christmas spirit into your kitchen and enjoy every chocolatey, creamy bite!
Print
Yule Log Cake (Bûche de Noël) Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Yule Log Cake (Bûche de Noël) is a festive holiday dessert featuring a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and topped with rich chocolate ganache. Perfect for Christmas celebrations, it is elegantly garnished with powdered sugar and optional fresh berries or rosemary sprigs to resemble a traditional log.
Ingredients
Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Garnish (optional)
- Powdered sugar for dusting
- Fresh berries or rosemary sprigs
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the cake batter: In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes until the mixture becomes thick and pale. Gradually add the granulated sugar and vanilla extract while continuing to beat until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Fold dry ingredients into wet mixture: Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
- Bake the cake: Pour the batter evenly into the prepared pan and spread smoothly. Bake for 10-12 minutes or until a light touch on the cake springs back.
- Roll the cake: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake up tightly with the towel inside and let it cool completely to retain the rolled shape.
- Prepare the filling: While the cake cools, whip the 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill and re-roll the cake: Once cooled, unroll the cake gently, spread the whipped cream filling evenly over the surface, then re-roll the cake without the towel.
- Make the ganache: Heat the remaining 1/2 cup heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Decorate the cake: Spread the chocolate ganache evenly over the rolled cake. Use a fork to create a bark-like texture on the ganache surface to mimic a log.
- Chill and garnish: Refrigerate the cake for 30 minutes to set the ganache. Before serving, dust with powdered sugar and optionally garnish with fresh berries or rosemary sprigs for a festive touch.
Notes
- You can cut a small piece from one end of the roll and attach it to the side before adding ganache to create a branch effect, enhancing the Yule log appearance.
- For a deeper chocolate flavor in the ganache, add a splash of espresso when heating the cream.
