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Easy Yule Log Cake Recipe

Yule Log Cake

iamwinfred
This classic French Yule Log Cake, also known as Bûche de Noël, is a stunning holiday dessert that's surprisingly simple to make. A light and airy chocolate sponge cake is rolled with a smooth whipped cream filling and covered in rich chocolate buttercream, then textured to look like tree bark and dusted with powdered sugar "snow." It's an impressive, make-ahead centerpiece that's perfect for Christmas celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 420 kcal

Equipment

  • 15x10-inch jelly roll pan
  • Parchment paper
  • Electric mixer hand or stand mixer
  • Clean thin kitchen towel
  • Offset spatula
  • Fork for creating bark texture
  • Large mixing bowls
  • Rubber spatula
  • Cooling rack

Ingredients
  

For the Chocolate Sponge Cake

  • 4 large eggs separated, room temperature
  • 3/4 cup granulated sugar 150g, divided
  • 1/3 cup cocoa powder 30g, sifted
  • 1 teaspoon vanilla extract 5ml
  • 1/4 teaspoon salt 1.5g
  • powdered sugar for dusting the towel

For the Cream Filling

  • 2 cups heavy cream 480ml, chilled
  • 1/4 cup powdered sugar 30g
  • 1 teaspoon vanilla extract 5ml

For the Chocolate Buttercream

  • 1 cup butter 227g, softened
  • 3 cups powdered sugar 360g
  • 1/2 cup cocoa powder 45g, sifted
  • 1/4 cup heavy cream 60ml, plus more if needed
  • 2 teaspoons vanilla extract 10ml

For Decoration

  • powdered sugar for dusting to look like snow
  • fresh rosemary sprigs optional, for decoration
  • sugared cranberries optional, for decoration
  • meringue mushrooms optional, for decoration

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, letting it go up the sides slightly, and lightly grease the parchment.
  • Separate the eggs. Beat the yolks with 1/2 cup sugar until thick and pale yellow, about 3-4 minutes. Add cocoa powder, vanilla, and salt; beat until smooth.
  • In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  • Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites. Pour the batter into the prepared pan and spread evenly.
  • Bake for 10-12 minutes, until the cake springs back when lightly touched. Do not overbake. Meanwhile, lay a clean thin kitchen towel on the counter and dust generously with powdered sugar.
  • Immediately run a knife around the edges of the hot cake, invert it onto the prepared towel, and peel off the parchment paper. Roll the cake up with the towel inside, starting from a short end.
  • Place the rolled cake seam-side down on a cooling rack and let it cool completely, about 1 hour.
  • In a large chilled bowl, beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla, and continue beating until stiff peaks form. Cover and refrigerate.
  • Beat softened butter until creamy. Sift together powdered sugar and cocoa powder. Gradually add the sugar mixture to the butter, alternating with heavy cream, then add vanilla. Beat on medium-high for 3-4 minutes until light and fluffy.
  • Carefully unroll the cooled cake. Spread the whipped cream filling evenly over it, leaving a 1/2-inch border. Gently roll the cake back up without the towel and place seam-side down on a serving platter.
  • If desired, cut a 2-inch piece off one end at a diagonal and attach it to the side of the log with buttercream to create a "branch."
  • Spread chocolate buttercream all over the log. Use a fork or offset spatula to drag lengthwise through the frosting to create bark-like texture. Create swirls on the ends for tree rings.
  • Dust with powdered sugar to look like snow and decorate with rosemary sprigs, sugared cranberries, or meringue mushrooms if desired. Refrigerate for at least 1 hour before serving.

Notes

  • Don't skip the towel roll: Rolling the cake with the towel while it's warm helps it "remember" that shape, making it less likely to crack when you roll it with filling.
  • Room temperature eggs separate easier and whip up better, so let them sit out for 30 minutes before starting.
  • Sift your cocoa powder to prevent lumps in both the cake and the buttercream.
  • Use a light hand when folding: Overmixing will deflate the egg whites and you'll end up with a dense, flat cake.
  • Check for doneness early: The cake bakes fast, and even one extra minute can make it too dry to roll.
  • Make sure butter is truly softened for the buttercream; cold butter won't mix properly and you'll get lumps.
  • Chill before serving: The cake slices much cleaner when it's cold. Let sit at room temperature for 10-15 minutes before serving for the best texture.
  • Make-ahead: Assemble completely up to 2 days in advance and keep refrigerated. It tastes even better the next day.
  • Storage: Store covered in the refrigerator for up to 4 days. Freeze wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator.
  • Slicing Tip: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 42gProtein: 4gFat: 28gSaturated Fat: 17gCholesterol: 145mgSodium: 180mgFiber: 2gSugar: 35g
Keyword buche de noel, chocolate roll cake, christmas dessert, holiday cake, yule log cake
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