Yule Log Cake (Bûche de Noël) Recipe
If you’re searching for a show-stopping centerpiece that’s as delightful to eat as it is to admire, look no further than the Yule Log Cake (Bûche de Noël). With its tender chocolate sponge wrapped around a billowy whipped cream filling and cloaked in rich ganache, this classic French holiday dessert brings a festive flourish to every celebration. Whether you’re a longtime fan or crafting it for the first time, this Yule Log Cake (Bûche de Noël) guarantees impressive results and timeless magic at your holiday table.
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll unlock the secret to authentic flavor and irresistible texture. Each component plays a crucial role, from fluffy eggs for cake structure to decadent chocolate for deep cocoa flavor. Let’s take a closer look at what you’ll need for your Yule Log Cake (Bûche de Noël):
- Eggs (4 large): These are the backbone of your sponge, providing structure, lift, and beautiful flexibility.
- Granulated sugar (1/2 cup): Sweetens the cake and helps trap air when beating the eggs for that light, airy crumb.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Divided for both cake and filling; this essential extract infuses the dessert with warm, fragrant notes.
- Unsweetened cocoa powder (1/4 cup): Brings deep, pure chocolate flavor to the sponge, setting the tone for a decadent experience.
- All-purpose flour (1/4 cup): Adds just enough body to the cake to hold its roll, while keeping the crumb tender.
- Baking powder (1/2 teaspoon): A touch to lift the sponge, ensuring a soft and pliable roll.
- Salt (1/4 teaspoon): Balances sweetness and highlights the rich chocolate notes.
- Heavy whipping cream (1 cup + 1/2 cup for ganache): Billows into a luscious filling and transforms chocolate chips into silky ganache frosting.
- Powdered sugar (2 tablespoons + extra for dusting): Sweetens the whipped cream and adds a snowy finish on top.
- Semi-sweet chocolate chips (1 cup): The star of the ganache, providing richness and a glossy, spreadable texture.
- Optional meringue mushrooms, fresh rosemary, or cranberries: For that magical forest-floor flourish and extra pops of color on your Yule Log Cake (Bûche de Noël).
How to Make Yule Log Cake (Bûche de Noël)
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this will ensure your delicate sponge releases smoothly. Gather all your ingredients and prep your workspace, so everything is within arm’s reach.
Step 2: Whip Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar on high speed for around 5 minutes, until the mixture is thick, pale, and almost quadrupled in volume. Add the vanilla extract and mix briefly. This step is key: the extraordinary lift and flexibility of your Yule Log Cake (Bûche de Noël) start here!
Step 3: Combine Dry Ingredients and Fold
Sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into your egg mixture, taking care to maintain as much air as possible. You’ll notice the batter turn a lush chocolatey brown—this is when the holiday anticipation really kicks in.
Step 4: Bake the Sponge
Pour the batter into your prepared pan and spread it evenly with an offset spatula. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. A gentle hand here keeps the sponge tender and rollable.
Step 5: Roll and Cool
Immediately invert the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel away the parchment paper. Starting from the short end, roll the cake up with the towel inside—it will look like a big chocolatey scroll. Let it cool completely rolled up, which trains it to keep its shape.
Step 6: Prepare Whipped Cream Filling
While the sponge cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The filling should be beautifully light and cloud-like, ready to be swirled into your log.
Step 7: Fill, Roll, and Chill
Once the cake is completely cool, gently unroll it. Spread the whipped cream evenly across the surface, reaching right to the edges for every slice to have a creamy center. Carefully re-roll (this time without the towel) and place the seam-side down on your platter. Chill for at least 30 minutes to help everything set.
Step 8: Make the Chocolate Ganache Frosting
Heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let it sit for two minutes, then stir until smooth and glossy. Allow the ganache to cool just enough so it’s easily spreadable but not runny.
Step 9: Frost and Decorate
Frost your chilled cake with the ganache, running a fork through the surface to create a bark-like effect and give your Yule Log Cake (Bûche de Noël) its signature woodland look. Dust lightly with powdered sugar for snow, and add any extra decorations like meringue mushrooms, rosemary sprigs, or cranberries. Chill until set—then it’s ready to steal the show!
How to Serve Yule Log Cake (Bûche de Noël)
Garnishes
For a picture-perfect finish, shower the log with a flurry of powdered sugar to evoke freshly fallen snow. Tuck in some playful meringue mushrooms, nestle a few sprigs of rosemary or scatter cranberries for woodland charm. Edible gold stars or shaved chocolate are also welcome welcome touches, letting you style your Yule Log Cake (Bûche de Noël) to match your holiday mood.
Side Dishes
This rich and creamy dessert pairs beautifully with tart, bright sides. Consider serving with a bowl of fresh raspberries or a dollop of spiced cranberry compote. A scoop of vanilla or chestnut ice cream also contrasts the cake’s chocolatey depth and adds an extra bit of holiday indulgence.
Creative Ways to Present
Transform your Yule Log Cake (Bûche de Noël) into a forest fantasy by slicing one end off at an angle, attaching it to the side as a “branch.” Add mossy tufts with green-tinted coconut or powdered pistachios, or arrange the cake on a rustic wooden board to mimic a woodland scene. Sparkling candles or twinkle lights around your serving platter make it even more magical.
Make Ahead and Storage
Storing Leftovers
Keep leftover Yule Log Cake (Bûche de Noël) in the refrigerator, loosely covered with plastic wrap or placed in an airtight container. The whipped cream filling and ganache both stay luscious for up to three days, though the cake is best enjoyed within 48 hours for optimum texture and flavor.
Freezing
You can freeze the assembled, unfrosted log tightly wrapped in plastic and foil for up to one month. Thaw overnight in the refrigerator, then frost and decorate just before serving to preserve the texture of both cream and ganache. Avoid freezing fully decorated cakes as some garnishes lose their texture.
Reheating
Since this is a chilled dessert, there’s no need to reheat. Simply let your Yule Log Cake (Bûche de Noël) sit at room temperature for about 20 minutes before slicing, so the flavors and textures come alive. This makes every bite soft, creamy, and full of chocolate flavor.
FAQs
Can I make Yule Log Cake (Bûche de Noël) ahead of time?
Absolutely! You can assemble the cake (with or without ganache) a day in advance. Just keep it chilled and add any garnishes shortly before serving for freshest results. The flavors actually meld together beautifully overnight.
What if my sponge cake cracks while rolling?
Don’t panic! Small cracks are very common and will be beautifully concealed under ganache. Rolling the cake warm in a towel and letting it cool helps prevent major breaks, but minor imperfections just add to the rustic log’s charm.
Can I use a different filling or frosting?
Feel free to get creative! Instead of whipped cream, try flavored buttercream or mascarpone for the filling. For the frosting, a classic chocolate buttercream or mocha ganache works wonderfully, putting a new spin on your Yule Log Cake (Bûche de Noël).
How do I keep the sponge cake moist?
Avoid overbaking the sponge and consider brushing it with a little coffee or rum syrup before adding the filling. This not only adds extra flavor but also ensures the cake stays tender and moist, even after chilling.
What’s the best way to cut and serve the cake?
Use a sharp serrated knife, wiping clean between slices for neat, tidy servings. Arrange slices on plates with a sprinkle of powdered sugar or fresh berries for a festive, elegant touch that does justice to your Yule Log Cake (Bûche de Noël).
Final Thoughts
Making a Yule Log Cake (Bûche de Noël) is more than just baking—it’s creating a magical moment your friends and family will remember and crave year after year. If you’ve been waiting to try this time-honored tradition, now’s the perfect time to roll up your sleeves and let the holiday fun begin!
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Yule Log Cake (Bûche de Noël) Recipe
- Total Time: 1 hour 30 minutes (includes cooling and chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this classic Yule Log Cake, known as Bûche de Noël in French. A decadent chocolate sponge cake rolled with a luscious cream filling and topped with rich chocolate ganache, this dessert is a showstopper for any holiday gathering.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 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 Ganache Frosting:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- powdered sugar for dusting
- optional meringue mushrooms
- fresh rosemary or cranberries
For Garnish:
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the Sponge Cake: Beat eggs and sugar until thick, then add vanilla. Sift in cocoa, flour, baking powder, and salt. Fold gently, then bake for 10-12 minutes. Roll and let cool.
- Make the Filling: Whip cream, sugar, and vanilla until stiff peaks form. Spread over the cooled cake, roll, and chill.
- Prepare the Ganache: Heat cream, pour over chocolate, stir until smooth. Frost the cake with ganache and chill until set.
- Decorate and Serve: Dust with powdered sugar, decorate as desired, and serve.
Notes
- For added flavor, brush the sponge with coffee or rum syrup before filling.
- Cake can be made a day ahead and stored chilled. Allow to sit at room temperature for 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
