Description
Elegant Yule Log Cake (Bûche de Noël) featuring light chocolate sponge cake rolled with rich chocolate buttercream and decorated to look like a rustic woodland log. This French Christmas tradition is easier than it looks and makes a stunning holiday centerpiece. Perfect for impressing guests with beautiful, delicious results!
Ingredients
For the Chocolate Sponge Cake:
4 large eggs at room temperature, separated
¾ cup granulated sugar, divided
⅓ cup unsweetened cocoa powder
¼ cup cake flour or all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cream of tartar
Powdered sugar for dusting
For the Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
⅓ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
For Decoration:
Powdered sugar for dusting
Fresh cranberries
Fresh rosemary sprigs
Chocolate shavings (optional)
Meringue mushrooms (optional)
Instructions
1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, grease thoroughly, and dust with cocoa powder.
2. Lay out a clean kitchen towel and dust generously with powdered sugar; set aside for rolling.
3. Separate eggs into two spotlessly clean bowls. Let come to room temperature for 30 minutes.
4. Sift together cocoa powder, flour, and salt three times; set aside.
5. Beat egg yolks with ½ cup sugar on high speed for 3-4 minutes until thick, pale, and ribbony. Add vanilla extract and beat to combine.
6. In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add remaining ¼ cup sugar while beating until stiff, glossy peaks form.
7. Gently fold one-third of egg whites into yolk mixture to lighten. Fold in sifted dry ingredients in two additions, then fold in remaining egg whites using broad, gentle strokes.
8. Spread batter evenly into prepared pan, smoothing to corners. Bake for 12-14 minutes until top springs back when touched.
9. Immediately invert cake onto prepared powdered sugar towel. Carefully peel away parchment paper.
10. Starting from a short end, roll warm cake tightly with towel into a spiral log. Cool completely on wire rack for at least 1 hour.
11. For frosting: Beat softened butter on high for 3 minutes until fluffy. Sift together powdered sugar and cocoa powder.
12. Gradually add sugar mixture to butter, beating on low after each addition. Add heavy cream, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.
13. Carefully unroll cooled cake. Spread an even layer of buttercream over surface, leaving ½-inch border around edges.
14. Re-roll cake without towel, working slowly and using natural curl as guide. Place seam-side down on serving platter.
15. Cut a 2-inch diagonal slice from one end and attach to log side with frosting to create a branch effect.
16. Cover entire log with remaining frosting, using offset spatula or fork to create bark texture with long strokes and ridges.
17. Refrigerate for at least 30 minutes to set frosting. Before serving, dust with powdered sugar and garnish with cranberries and rosemary.
Notes
Room temperature eggs whip to much greater volume than cold eggs.
Roll the cake while still warm—cooling makes it brittle and prone to cracking.
Don’t skip cream of tartar; it stabilizes egg whites and prevents cracking.
Small surface cracks are normal and get completely covered by frosting.
Score the starting edge lightly before rolling to create a natural fold point.
Store covered in refrigerator for up to 3 days. Remove 30 minutes before serving.
Unfrosted rolled sponge freezes well for up to 2 months wrapped tightly.
Don’t freeze assembled cake as frosting texture deteriorates.
Add espresso powder to intensify chocolate flavor without coffee taste.
For vanilla version: omit cocoa, increase flour to ½ cup, make vanilla buttercream.
- Prep Time: 30
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 44g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: yule log cake, buche de noel, christmas log cake, rolled cake, holiday dessert, french christmas cake