Description
A festive and elegant Bûche de Noël, also known as a Yule Log Cake, featuring a light chocolate sponge cake rolled with a creamy whipped filling and frosted with a rich chocolate buttercream. Decorated with chocolate curls, cranberries, and rosemary to evoke the traditional mistletoe look, this classic French holiday dessert is perfect for celebrating the season.
Ingredients
Scale
Cake
- 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
Filling
- 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
Frosting & Decorating
- 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
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper, then grease the parchment with cooking spray. In a medium bowl, sift together the flour, cocoa powder, and salt to ensure they are well combined and free of lumps.
- Make Yolks Mixture: 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 the mixture is pale and fluffy, about 2 to 3 minutes. Slowly add the dry ingredients and beat on medium-low speed just until combined.
- Whip Egg Whites: In a separate large bowl, use a handheld mixer or whisk to beat the egg whites on medium-high speed until soft peaks form. Slowly add the remaining 1/4 cup granulated sugar in small increments, continuing to beat until stiff peaks form.
- Combine Batter: Carefully fold the beaten egg whites into the yolk batter in batches using a spatula, gently incorporating them until just combined to keep the batter light and airy. Pour the batter evenly into your prepared jelly roll pan and spread it smoothly.
- Bake the Cake: Place the pan in the oven and bake until the cake springs back lightly when pressed, approximately 12 minutes. This indicates it is perfectly baked but still soft enough to roll.
- Invert and Roll Cake: Dust a clean kitchen towel generously with confectioners’ sugar. Once the cake is out of the oven, invert it onto the sugared towel and carefully peel off the parchment. Starting from the short end, use the towel to roll the cake tightly into a log shape. Let the cake cool completely while rolled.
- Prepare Gelatin (Optional): If using gelatin, sprinkle it over 2 tablespoons cold water in a small heatproof bowl and let it bloom for 5 to 10 minutes. Microwave briefly until runny, about 10 seconds—taking care not to overheat. Set aside.
- Make Filling: In the stand mixer bowl with the whisk attachment, beat heavy cream, confectioners’ sugar, vanilla extract, and a pinch of kosher salt until medium peaks form. Strain the gelatin through a fine mesh sieve and stream it slowly into the whipped cream with the mixer running. Beat until fully combined. Refrigerate until needed.
- Assemble Cake and Filling: Once the cake has cooled, gently unroll it and spread the whipped cream filling evenly over the surface. Use the towel to help you roll the cake back into a log shape as tightly as before. Place seam side down on a baking sheet and refrigerate for at least 1 hour, up to 1 day, to set.
- Prepare Frosting: In the mixer bowl fitted with the whisk attachment, beat the softened butter on medium-high speed until smooth and creamy. Add confectioners’ sugar and cocoa powder and continue beating until no lumps remain. Beat in heavy cream, vanilla, and a pinch of salt until the frosting is silky and spreadable.
- Finish and Decorate: When ready to serve, trim the cake ends for a neat appearance. Spread the chocolate buttercream evenly over the chilled cake log. Lightly dust with additional confectioners’ sugar. Garnish with chocolate curls, fresh cranberries, and rosemary sprigs arranged to resemble traditional mistletoe decor.
Notes
- You can omit gelatin if you prefer a simpler whipped cream filling, but it helps stabilize the cream for easier spreading and slicing.
- Make sure to dust the towel generously with confectioners’ sugar to prevent the cake from sticking while rolling.
- Refrigerate the assembled cake well; chilling enhances flavor melding and makes frosting easier.
- Decorate creatively with seasonal garnishes like cranberries and rosemary for a classic holiday look.
- This cake is best served within 24 hours of assembly for optimal freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Bûche de Noël, Yule Log Cake, Chocolate Roll Cake, Christmas Dessert, Holiday Cake, French Dessert, Whipped Cream Filling
