Bûche de Noël (Yule Log) Recipe
Few desserts capture the magic of the holidays like a homemade Bûche de Noël (Yule Log) Recipe. This timeless French classic brings a touch of whimsy and nostalgia to your table, with light-as-air chocolate sponge cake, dreamy whipped cream, and a rich ganache that’s as velvety as it is decadent. Whether you’re serving this stunning centerpiece to family or friends, every bite promises festive flavor and a dose of holiday joy.
Ingredients You’ll Need
Gathering ingredients for your Bûche de Noël (Yule Log) Recipe is a breeze, and you’ll find each one is key to achieving its signature texture and taste. Don’t skip the touch of vanilla or those simple decorations—they turn this dessert into pure edible art.
- 4 large eggs: Whipping the eggs with sugar gives the sponge cake its incredible lift and airy crumb.
- ½ cup granulated sugar: Sweetens the cake just enough for a chocolatey but not-too-sweet bite.
- ¼ cup all-purpose flour: Lends structure without making the cake heavy—a little goes a long way.
- ¼ cup unsweetened cocoa powder: Provides that deep, luscious chocolate color and flavor.
- ¼ teaspoon salt: Just a pinch intensifies both the chocolate and vanilla notes.
- 1 teaspoon vanilla extract: This fragrant splash brings warmth and balance to the cake and filling.
- 1 cup heavy whipping cream: For the filling, it whips up light and fluffy, offsetting the rich cake.
- 3 tablespoons powdered sugar: Sweetens the cream without any graininess; perfect for whipped fillings.
- 1 cup heavy cream: Ensures the ganache is silky and luxurious—the more cream, the smoother your ganache.
- 8 oz semi-sweet chocolate, chopped: Melts beautifully for a frosting that sets but’s still sliceable.
- Powdered sugar (optional): For dusting and adding a snowy, magical finish to your log.
- Chocolate shavings, sugared cranberries, rosemary sprigs (optional): Each brings color, texture, and a touch of festive cheer to your finished creation.
How to Make Bûche de Noël (Yule Log) Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, then give it a light greasing. This simple prep ensures your sponge cake releases flawlessly, so you can achieve that perfect, rollable flexibility.
Step 2: Whip the Eggs and Sugar
In a large bowl, use a hand mixer to beat the eggs and granulated sugar together for 5 to 7 minutes. You’ll want the mixture to look thick, pale, and almost tripled in volume. This step creates the airy base that lets the sponge roll without cracking—take your time here!
Step 3: Create the Chocolate Batter
Sift together the flour, cocoa powder, and salt for an even, lump-free mixture. Add the vanilla extract to the fluffy egg mixture, then gently fold in the dry ingredients. Work carefully to keep the batter airy—stop mixing as soon as there are no more streaks.
Step 4: Spread and Bake the Sponge
Pour your delicate batter into the prepared pan and gently spread it into an even layer. Bake for 10 to 12 minutes, just until the sponge is cooked through and springs back when lightly pressed. Overbaking dries out the cake, so keep a close eye!
Step 5: Roll the Cake While Warm
While the cake is in the oven, lay a clean kitchen towel flat and dust it with powdered sugar. Once the cake is done, immediately invert it onto the sugared towel and peel off the parchment paper. Roll the cake with the towel, starting from the short end, and let it cool completely—this molds the sponge to roll neatly later.
Step 6: Whip the Cream Filling
Pour 1 cup of chilled heavy whipping cream into a bowl and add 3 tablespoons of powdered sugar and 1 teaspoon vanilla extract. Whip everything together until you have beautiful stiff peaks. This filling feels feather-light and balances the rich chocolate perfectly.
Step 7: Fill and Reroll the Cake
Carefully unroll your cooled sponge cake. Spread an even layer of whipped cream all over the surface, right to the edges. Gently reroll the cake, this time leaving the towel behind. Don’t worry if the cake cracks a little—your ganache will cover any imperfections.
Step 8: Make the Chocolate Ganache
Heat 1 cup of heavy cream until steaming (but not boiling) and pour it over 8 ounces of chopped semi-sweet chocolate in a heatproof bowl. Allow it to sit for 2 minutes, then stir until totally smooth and glossy. Let it cool slightly—it should be spreadable but not runny.
Step 9: Frost and Add the Bark Texture
Spread the ganache all over your rolled cake, turning it into a luscious chocolate “log.” To imitate tree bark, drag a fork along the ganache in short lines. The more rustic and natural it looks, the more authentic your Bûche de Noël (Yule Log) Recipe will appear.
Step 10: Decorate and Chill
Dust with powdered sugar for a snowy effect, sprinkle with chocolate shavings, and nestle in sugared cranberries or rosemary sprigs for that forest-floor look. Refrigerate until ready to serve, allowing everything to set beautifully.
How to Serve Bûche de Noël (Yule Log) Recipe
Garnishes
One of the joys of this dessert is how you finish it. Dusting with powdered sugar gives a fresh winter snow look, while chocolate curls or shavings add that extra indulgence. Sugared cranberries bring sweet tartness, and a little rosemary sprig tucked in looks just like pine needles—a simple way to evoke the spirit of the season.
Side Dishes
Pair your Bûche de Noël (Yule Log) Recipe with scoops of vanilla ice cream or a dollop of fresh whipped cream for even more creaminess. A cup of coffee, hot chocolate, or mulled wine also makes the perfect finisher for this rich treat.
Creative Ways to Present
Put your cake on a vintage wooden board or marble platter for extra rustic charm. You can slice one end on a diagonal and attach it to the side of the main roll with ganache, mimicking a real log branch—kids love this part! Scatter a few fresh cranberries and edible gold leaf for a showstopping, Instagram-worthy dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any Bûche de Noël (Yule Log) Recipe left after your holiday feast, wrap slices tightly in plastic wrap or keep them in an airtight container in the fridge. The sponge and cream both stay moist and delicious for up to 3 days.
Freezing
For longer storage, you can freeze your unfrosted, filled, rolled cake tightly wrapped in plastic and foil for up to one month. Thaw overnight in the refrigerator, then frost with ganache and decorate just before serving for the freshest results.
Reheating
This dessert is best enjoyed cold or at cool room temperature, so reheating isn’t necessary. Simply remove from the fridge a half hour before serving to let flavors shine and the texture soften ever so slightly.
FAQs
Can I make the Bûche de Noël (Yule Log) Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. The cake may be a touch more delicate, but the flavor remains wonderfully festive.
My cake cracked while rolling, what can I do?
Don’t worry if cracks appear—they’re common, especially with sponges. The ganache covers imperfections perfectly, and you can artfully decorate over any problem spots for a flawless look.
Can I prepare the whole Bûche de Noël (Yule Log) Recipe a day in advance?
Yes! You can assemble the entire cake, frost it, and chill overnight. If you want a glossy ganache, frost right before serving; for a firmer set, let the ganache chill with the cake.
What other flavors can I use for the filling?
Try adding a tablespoon of instant espresso powder to your whipped cream for depth, or swap in orange or almond extract for a twist. Chocolate-hazelnut spreads or berry preserves also make delicious alternative fillings.
Is it possible to decorate with marzipan or meringue mushrooms?
Absolutely! Marzipan or meringue mushrooms look whimsical and add to the woodland theme. They’re classic touches that transform your Bûche de Noël (Yule Log) Recipe into a truly enchanting centerpiece.
Final Thoughts
If you’ve never baked a Bûche de Noël (Yule Log) Recipe before, this is the year to start. With its beautiful presentation and divine combination of flavors, it’s destined to become a cherished holiday tradition. Gather loved ones and make memories over this stunning, festive dessert!
Print
Bûche de Noël (Yule Log) Recipe
- Total Time: 1 hour 30 minutes (includes cooling and decorating)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the holiday spirit with this classic French dessert, the Bûche de Noël, also known as a Yule Log. This festive cake features a light and airy sponge rolled with a creamy filling, topped with decadent chocolate ganache and charming decorations. Perfect for Christmas or any special occasion!
Ingredients
For the sponge cake:
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
For decoration (optional):
- powdered sugar for dusting
- chocolate shavings
- sugared cranberries
- rosemary sprigs
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease.
- Make sponge cake: Beat eggs and sugar, add vanilla. Fold in dry ingredients. Bake and roll the cake to cool.
- Prepare filling: Whip cream with sugar and vanilla. Spread on cooled cake and roll.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Spread on rolled cake.
- Decorate: Dust with powdered sugar, add chocolate shavings, cranberries, and rosemary. Chill before serving.
Notes
- To make ahead, wrap the filled and rolled cake (before frosting) tightly in plastic wrap and refrigerate for up to 2 days.
- Let ganache set in the fridge for a firmer finish, or serve soft for a glossy look.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
