Name: Bûche De Noël (Yule Log Cake) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: Cooking spray; 1/2 cup (60 g) all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 tsp kosher salt; 6 large eggs, separated; 3/4 cup (150 g) granulated sugar, divided; Confectioners’ sugar, for sprinkling; 2 tsp gelatin (optional); 2 tbsp cold water; 1 1/4 cups heavy cream; 1/4 cup confectioners’ sugar; 1 tsp pure vanilla extract; Pinch of kosher salt; 1/2 cup (1 stick) unsalted butter, softened; 1 1/2 cups (175 g) confectioners’ sugar, plus more for sprinkling; 5 tbsp unsweetened cocoa powder; 3 tbsp heavy cream; 1 tsp pure vanilla extract; Pinch of kosher salt; Chocolate curls, cranberries, and fresh rosemary sprigs, for decorating

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Introduction

The classic Bûche de Noël, or Yule Log Cake, is a festive and elegant dessert perfect for the holiday season. This light chocolate sponge cake rolled with whipped cream filling and finished with rich buttercream captures the spirit of Christmas beautifully.

A chocolate roll cake is shown on a white rectangular plate sitting on a white marbled surface. The cake has three visible layers spiraled inside: a dark brown chocolate cake layer, a thick white cream layer, and another dark brown chocolate cake layer. The outside is covered with a textured layer of chocolate frosting, which is smooth but has small lines and ridges. The top of the roll cake is decorated with three red sugared cranberries and green rosemary sprigs, sprinkled lightly with powdered sugar and fine chocolate shavings. Two slices are cut from the roll and lie in front of it, showing the clear spiral pattern of the layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1/2 cup (60 g) all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp kosher salt
6 large eggs, separated
3/4 cup (150 g) granulated sugar, divided
Confectioners’ sugar, for sprinkling
2 tsp gelatin (optional)
1 1/4 cups heavy cream
1/4 cup confectioners’ sugar
1 tsp pure vanilla extract
Pinch of kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups (175 g) confectioners’ sugar, plus more for sprinkling
5 tbsp unsweetened cocoa powder
3 tbsp heavy cream
Chocolate curls, cranberries, and fresh rosemary sprigs for decorating

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper and grease it lightly with cooking spray. In a medium bowl, sift together the flour, cocoa powder, and salt.
Step 2: In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until thickened. Gradually add 1/2 cup granulated sugar and continue beating until pale and fluffy, about 2 to 3 minutes. Slowly add the dry ingredients and mix on medium-low speed until combined.
Step 3: In another large bowl, beat the egg whites with a handheld mixer or whisk on medium-high speed until soft peaks form. Add the remaining 1/4 cup granulated sugar gradually and beat until stiff peaks form. Gently fold the egg whites into the yolk mixture in batches with a spatula until just combined.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for about 12 minutes, until the cake springs back when lightly pressed.
Step 5: Dust a clean kitchen towel with confectioners’ sugar. Carefully invert the warm cake onto the towel and peel off the parchment paper. Starting at the short end, use the towel to tightly roll the cake into a log. Let it cool completely.
Step 6: For the filling, if using gelatin, sprinkle it over 2 tablespoons cold water in a small heatproof bowl and let it bloom 5 to 10 minutes. Microwave until runny, about 10 seconds, being careful not to overheat.
Step 7: In the stand mixer bowl fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar, vanilla, and salt until medium peaks form. Strain the gelatin through a fine sieve and, with the mixer running, slowly add it to the whipped cream. Mix until combined, then refrigerate until ready to use.
Step 8: When the cake is cool, gently unroll it and spread the filling evenly over the surface. Using the towel, roll the cake back into a log shape. Place seam side down on a baking sheet and refrigerate until well chilled, at least 1 hour or up to 1 day.
Step 9: For the frosting, beat the softened butter in the stand mixer on medium-high speed until smooth. Add the confectioners’ sugar and cocoa powder and beat until no lumps remain. Mix in heavy cream, vanilla extract, and a pinch of salt until smooth and spreadable.
Step 10: Just before serving, trim the ends of the cake and frost it with the chocolate buttercream. Lightly dust with confectioners’ sugar and decorate with chocolate curls, fresh cranberries, and rosemary sprigs to resemble mistletoe.

Tips & Variations

For a sturdier filling, use gelatin as directed; omit if you prefer a lighter whipped cream texture.
Swap the cocoa in the cake and frosting with espresso powder for a mocha flavor twist.
Decorate with sugared cranberries for an extra festive and crunchy touch.
Use fresh berries or a fruit preserve in the filling for added brightness.

Storage

Store the Bûche de Noël covered in the refrigerator for up to 3 days. To keep it fresh, wrap it loosely in plastic wrap or place in an airtight container. When ready to serve, you can let it sit at room temperature for 15–20 minutes for a softer texture. Avoid freezing as it may change the texture of the cream and cake.

How to Serve

A chocolate roll cake with a spiral of dark brown chocolate sponge and white creamy filling, covered in a smooth layer of chocolate frosting that has textured ridges along the top. The cake is decorated with small red berries dusted with powdered sugar and chocolate shavings scattered across the frosting. It sits on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and filling ahead of time?

Yes, you can bake and roll the cake a day ahead and prepare the filling separately. Assemble and frost the cake just before serving to keep it fresh.

What can I use instead of gelatin?

If you prefer not to use gelatin, simply whip the cream with confectioners’ sugar and vanilla until stiff peaks form. The filling will be lighter but less stable.