Christmas Yule Log Cake (Bûche de Noël)

Introduction

The Christmas Yule Log Cake, or Bûche de Noël, is a classic French dessert that beautifully represents holiday traditions and festive cheer. Its origins date back to the 19th century in France, inspired by the ancient custom of burning a large wooden log in the hearth during Christmas to bring good fortune. Over time, bakers transformed this symbolic log into a delightful rolled sponge cake filled with cream and decorated to resemble a real log.

This cake is not just about taste—it’s about presentation, nostalgia, and the magical feeling of Christmas. With its light chocolate sponge, rich cream filling, and charming decoration of “tree bark,” snow-dusted sugar, and holly leaves, it becomes the centerpiece of any holiday table.

Why I Love This Recipe

I love this recipe because it blends elegance and tradition with indulgence. The sponge cake is feather-light, the filling creamy and decadent, and the chocolate ganache topping adds a silky finish. But the magic truly lies in its artistry—you get to decorate a cake like a snowy log, turning baking into a festive craft project.

Every bite is a balance of textures: spongy cake, smooth cream, and fudgy ganache. Plus, it carries a sense of nostalgia and celebration, making it a dessert you’ll want to serve every Christmas.

Why It’s a Must-Try Dish

• It’s stunningly festive—a show-stopper for your Christmas table.
• The flavors of chocolate, cream, and coffee (optional) are universally loved.
• It teaches you the art of rolling sponge cakes without cracking.
• A perfect recipe to involve kids in decorating with powdered sugar snow, berries, or meringue mushrooms.
• It’s surprisingly lighter than many holiday desserts.

Preparation & Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 12–15 minutes
• Cooling & Decorating Time: 1 hour
• Total Time: ~2 hours

Servings & Nutritional Info

• Servings: 10–12 slices
• Calories per serving: ~320–350 kcal (varies depending on decoration and filling)

Course & Cuisine

• Course: Dessert
• Cuisine: French

Ingredients

For the Sponge Cake:

• 4 large eggs, separated
• ½ cup (100g) granulated sugar, divided
• 1 tsp vanilla extract
• ¼ cup (30g) unsweetened cocoa powder
• ¼ cup (30g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt

For the Cream Filling:

• 1 cup (240ml) heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional) 1 tbsp coffee liqueur or espresso

For the Chocolate Ganache (Frosting):

• 1 cup (240ml) heavy cream
• 8 oz (225g) semi-sweet or dark chocolate, chopped
• 2 tbsp unsalted butter

For Decoration:

• Powdered sugar (for snow effect)
• Fresh berries, holly leaves, or rosemary sprigs
• (Optional) Small meringue mushrooms

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Sponge Cake

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. Beat egg yolks with half the sugar (¼ cup) and vanilla until pale and creamy.
3. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
4. In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites until combined.
6. Spread batter evenly in prepared pan. Bake for 12–15 minutes until springy.

Step 2: Roll the Sponge

1. While warm, turn cake onto a clean kitchen towel dusted with powdered sugar.
2. Peel off parchment, then roll cake up gently (with towel inside) from short end.
3. Let it cool completely rolled to prevent cracks.

Step 3: Make the Filling

1. Beat heavy cream, powdered sugar, and vanilla (plus coffee if using) until stiff peaks form.
2. Unroll cooled cake and spread filling evenly. Re-roll (without towel).

Step 4: Prepare Ganache

1. Heat cream until just simmering. Pour over chocolate and let sit 2 minutes.
2. Stir until smooth. Add butter for shine. Cool slightly until spreadable.

Step 5: Assemble and Decorate

1. Trim ends of cake for neatness. Optionally, cut a small piece at an angle and attach to the side for a “branch.”
2. Spread ganache all over cake. Use a fork to create bark-like lines.
3. Dust with powdered sugar and decorate with berries or meringue mushrooms.

How to Serve

Serve chilled or at room temperature on a festive platter, dusted with powdered sugar like fresh snow. Slice with a sharp knife for clean servings. Pair with hot chocolate, coffee, or mulled wine for the ultimate holiday treat.

Recipe Tips

• Roll the sponge while warm—this prevents cracking later.
• Do not overbake; a dry sponge will crack easily.
• Chill the cake before slicing for clean cuts.
• Use a serrated knife to trim ends for a neat look.

Variations

• Chestnut Cream Yule Log: Replace whipped cream filling with chestnut purée mixed with cream.
• Mocha Yule Log: Add espresso powder to ganache for a coffee-chocolate twist.
• White Chocolate Log: Use white chocolate ganache and red berries for a snowy effect.
• Nutty Delight: Add chopped hazelnuts or almonds in the filling for crunch.

Freezing & Storage

• Refrigerator: Store covered for up to 3 days.
• Freezer: Wrap tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in fridge before serving.

Special Equipment Needed

• Jelly roll pan (15×10-inch)
• Parchment paper
• Electric mixer (hand or stand)
• Clean kitchen towel
• Offset spatula

Conclusion

The Christmas Yule Log Cake (Bûche de Noël) is more than just a dessert—it’s a holiday tradition that brings joy, artistry, and indulgence to your Christmas celebrations. With its light sponge, creamy filling, and chocolate bark-like ganache, it is as delicious as it is beautiful. Whether you stick to the classic version or experiment with flavors, this cake is bound to impress your family and guests, becoming a beloved holiday ritual in your home.

Print Recipe

0 Add to Favorites

Christmas Yule Log Cake (Bûche de Noël)

Author: admin Cuisine: French Courses: Desserts

Difficulty: Beginner Prep Time 40 mins Cook Time 15 mins Total Time 55 mins

Calories: 320–350 kcal per serving

Description

The Christmas Yule Log Cake, or Bûche de Noël, is a classic French dessert that beautifully represents holiday traditions and festive cheer. Its origins date back to the 19th century in France, inspired by the ancient custom of burning a large wooden log in the hearth during Christmas to bring good fortune.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sponge Cake:

• 4 large eggs, separated
• ½ cup (100g)
• 1 tsp vanilla extract
• ¼ cup (30g)
• ¼ cup (30g)
• ½ tsp baking powder
• Pinch of salt

For the Cream Filling:

• 1 cup (240ml)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional)

For the Chocolate Ganache (Frosting):

• 1 cup (240ml)
• 8 oz (225g)
• 2 tbsp unsalted butter

For Decoration:

• Powdered sugar (for snow effect)
• Fresh berries, holly leaves, or rosemary sprigs
• (Optional)

Instructions

1. Step 1: Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Beat egg yolks with half the sugar (¼ cup) and vanilla until pale and creamy. In another bowl, sift together flour, cocoa powder, baking powder, and salt. In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites until combined. Spread batter evenly in prepared pan. Bake for 12–15 minutes until springy.
2. Step 2: Roll the Sponge: While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake up gently (with towel inside) from short end. Let it cool completely rolled to prevent cracks.
3. Step 3: Make the Filling: Beat heavy cream, powdered sugar, and vanilla (plus coffee if using) until stiff peaks form. Unroll cooled cake and spread filling evenly. Re-roll (without towel).
4. Step 4: Prepare Ganache: Heat cream until just simmering. Pour over chocolate and let sit 2 minutes. Stir until smooth. Add butter for shine. Cool slightly until spreadable.
5. Step 5: Assemble and Decorate: Trim ends of cake for neatness. Optionally, cut a small piece at an angle and attach to the side for a “branch.” Spread ganache all over cake. Use a fork to create bark-like lines. Dust with powdered sugar and decorate with berries or meringue mushrooms.

Keywords: Christmas Yule Log Cake (Bûche de Noël)