Description
The Bûche de Noël (Yule Log Cake) is a classic French holiday dessert made from a light sponge cake rolled around a creamy filling and covered with chocolate ganache or frosting to resemble a festive log. It’s a beautiful and delicious centerpiece for any winter celebration.
Ingredients
- 4 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling (buttercream or whipped cream):
- 1/2 cup unsalted butter or 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 tbsp cocoa powder (optional)
- 1 tsp vanilla extract
- For the chocolate ganache or frosting:
- 6 oz semi-sweet or dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional, for shine)
- Optional decorations:
- Meringue mushrooms
- Fresh or sugared cranberries
- Rosemary sprigs
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar until thick, pale, and tripled in volume. Add vanilla extract and mix.
- In a separate bowl, sift together the flour, baking powder, and salt. Gently fold into the egg mixture without deflating the batter.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched lightly.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel. Let it cool completely.
- Prepare the filling: For buttercream, beat butter with powdered sugar, cocoa powder (if using), and vanilla. For whipped cream, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cake has cooled, carefully unroll it and spread the filling evenly over the surface. Re-roll the cake gently without the towel.
- Prepare the ganache: Heat the cream until just simmering, then pour over chopped chocolate. Let sit for 1–2 minutes, then stir until smooth. Add butter for shine, if desired.
- Spread the ganache over the rolled cake and use a fork or spatula to create a bark-like texture.
- Decorate with meringue mushrooms, cranberries, rosemary sprigs, and a dusting of powdered sugar. Chill until ready to serve.
Notes
- Roll the sponge while it’s warm to avoid cracking.
- Use whipped cream or mascarpone for a lighter filling.
- Can be made 1 day ahead; flavors improve overnight.
- Decorate creatively with seasonal elements for a festive look.
- Bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
