The Classic Yule Log, or Bûche de Noël, is a festive holiday dessert featuring a light and airy sponge cake rolled with a rich, creamy filling and coated in luscious chocolate ganache. Designed to resemble a traditional log, this showstopping dessert is perfect for Christmas celebrations and will impress your guests with both its appearance and taste.
Why You’ll Love This Recipe
- Traditional Holiday Favorite – A classic Christmas dessert with a rich history.
- Beautiful Presentation – Looks like a real log, making it a centerpiece-worthy dessert.
- Light and Fluffy Cake – A delicate sponge cake that rolls easily without cracking.
- Rich and Creamy Filling – Perfectly balanced with the soft cake and chocolate ganache.
- Customizable Decorations – Add powdered sugar for snow, meringue mushrooms, or holly berries for an extra festive touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
- Eggs
- Granulated sugar
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Vanilla extract
For the Filling:
- Heavy cream
- Powdered sugar
- Vanilla extract
- Mascarpone or cream cheese (optional, for extra stability)
For the Chocolate Ganache:
- Dark or semi-sweet chocolate
- Heavy cream
- Butter
Directions
- Prepare the Sponge Cake – Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Whip the Eggs and Sugar – Beat eggs and sugar until light and fluffy. Mix in vanilla.
- Combine Dry Ingredients – Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Bake the Cake – Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, until the cake is set but soft.
- Roll the Cake – While warm, roll the cake with a kitchen towel to prevent cracking. Let it cool completely.
- Make the Filling – Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread onto the unrolled cake, then re-roll tightly.
- Prepare the Ganache – Melt chocolate with heavy cream and butter until smooth. Let it cool slightly before spreading over the cake.
- Decorate – Use a fork to create a wood-like texture in the ganache. Dust with powdered sugar and decorate with optional holly leaves, berries, or meringue mushrooms.
- Chill and Serve – Refrigerate for at least 1 hour before slicing and serving.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 37 minutes
Variations
- Mocha Yule Log – Add espresso powder to the cake and ganache for a coffee twist.
- Hazelnut Flavor – Mix hazelnut spread into the filling for a Nutella-inspired version.
- White Chocolate Log – Use white chocolate ganache for a snowy look.
- Berry-Filled Log – Spread raspberry or strawberry jam over the filling for a fruity contrast.
- Gluten-Free Option – Use almond flour or a gluten-free flour blend.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze the log (without decorations) for up to 2 months. Thaw in the fridge overnight before serving.
- Serving Tip – Let the cake sit at room temperature for 15 minutes before slicing for the best texture.
FAQs
How do I prevent my cake from cracking when rolling?
Roll the cake while it’s still warm using a kitchen towel to help maintain its shape.
Can I make this in advance?
Yes! You can make the cake a day ahead and store it in the fridge before decorating.
What if my ganache is too thick?
Add a little warm heavy cream and stir until it reaches a spreadable consistency.
Can I use store-bought frosting instead of ganache?
Yes, but homemade ganache gives the best flavor and texture.
How do I make meringue mushrooms for decoration?
Pipe small meringue dollops onto a baking sheet and bake at a low temperature (200°F) until crisp. Attach caps to stems with melted chocolate.
What’s the best way to create a realistic log effect?
Use a fork to make bark-like lines in the ganache and dust with powdered sugar for a snowy effect.
Can I make a dairy-free version?
Yes! Use dairy-free chocolate, coconut cream, and a non-dairy whipped topping.
Do I need a special pan for this cake?
A jelly roll pan (10×15 inches) works best, but a baking sheet with parchment paper can also work.
Can I add liqueur to the filling?
Yes! A splash of rum, Grand Marnier, or Kahlua adds a nice depth of flavor.
How do I store leftovers?
Keep covered in the fridge and enjoy within 3 days for the freshest taste.
Conclusion
The Classic Yule Log is a festive, delicious, and eye-catching dessert that brings holiday cheer to any table. With its rich chocolate flavor, creamy filling, and beautiful presentation, it’s the perfect way to celebrate the season. Try different variations and enjoy this timeless Christmas tradition!
Print
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Description
This Classic Yule Log (Bûche de Noël) is a festive holiday dessert featuring a light and airy chocolate sponge cake rolled with a luscious whipped cream filling and coated in rich chocolate ganache. Decorated with holiday-themed toppings, this traditional Christmas cake is as beautiful as it is delicious!
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Whipped Cream Filling:
- 1 cup heavy cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Powdered sugar (for dusting)
- Fresh berries (cherries or cranberries)
- Chocolate shavings or decorative chocolate pieces
Instructions
- Prepare the Chocolate Sponge Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and milk.
- Gently fold in the dry ingredients until just combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes.
- Roll the Cake:
- While the cake is warm, carefully roll it up (with the parchment paper) from the short side.
- Let it cool completely while rolled to prevent cracks.
- Make the Whipped Cream Filling:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Yule Log:
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Carefully re-roll the cake (without parchment paper) and place seam-side down.
- Prepare the Chocolate Ganache:
- Heat heavy cream until warm and pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth.
- Spread the ganache over the cake, creating a bark-like texture with a spatula.
- Decorate and Serve:
- Dust with powdered sugar for a snowy effect.
- Garnish with fresh berries and chocolate shavings.
- Chill for at least 1 hour before slicing.
Notes
- For an extra chocolatey version, add cocoa powder to the whipped cream filling.
- Use a fork to create wood grain patterns in the ganache for a realistic tree bark effect.
- Store in the refrigerator for up to 3 days.
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