The Classic Yule Log, or Bûche de Noël, is a traditional holiday dessert that combines a light and fluffy sponge cake with creamy filling and a rich chocolate frosting. Shaped like a log, it’s a festive centerpiece that delights both the eyes and the taste buds.
Why You’ll Love This Recipe
- Perfect for Holidays: A stunning dessert that’s ideal for Christmas celebrations.
- Rich and Decadent: The combination of chocolate and cream creates a luxurious treat.
- Fun to Make: Rolling the cake and decorating it as a log is an enjoyable process.
- Customizable: Add your favorite flavors to the filling or frosting for a personal touch.
- Showstopper Dessert: Impress your guests with this beautifully decorated treat.
Ingredients
- Sponge Cake:
- All-purpose flour
- Cocoa powder
- Baking powder
- Eggs, separated
- Granulated sugar
- Vanilla extract
- Pinch of salt
- Filling:
- Heavy cream
- Powdered sugar
- Vanilla extract or a splash of liqueur (optional)
- Frosting:
- Butter, softened
- Powdered sugar
- Cocoa powder
- Milk or heavy cream
- Vanilla extract
- Optional Decorations:
- Powdered sugar for snow effect
- Chocolate shavings or curls
- Fresh berries
- Sugared cranberries or holly leaves
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
For the Sponge Cake:
- Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
- Prepare the dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt.
- Whisk the egg yolks: In a large bowl, beat the egg yolks and half the sugar until pale and thick. Add vanilla extract.
- Beat the egg whites: In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Combine mixtures: Gently fold the dry ingredients into the egg yolk mixture. Then, fold in the beaten egg whites in small increments, taking care not to deflate the batter.
- Bake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the cake: While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short side. Let it cool completely.
For the Filling:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll it back up (without the towel).
For the Frosting:
- Beat butter until creamy. Gradually add powdered sugar, cocoa powder, and vanilla extract. Add milk, 1 tablespoon at a time, until desired consistency is reached.
Assemble the Yule Log:
- Spread the frosting over the rolled cake, covering it completely.
- Use a fork to create bark-like texture. Trim the ends of the log diagonally and attach them to the side as “branches” if desired.
- Decorate with powdered sugar, berries, or chocolate shavings.
Servings and Timing
- Servings: 8–10
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Assembly Time: 20 minutes
- Total Time: 1 hour 2 minutes
Variations
- Flavored Fillings: Add a layer of raspberry jam, hazelnut spread, or coffee-flavored cream to the filling.
- Frosting Options: Use ganache or cream cheese frosting instead of buttercream.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
- Boozy Twist: Add a splash of rum or Grand Marnier to the filling or cake batter.
- White Chocolate Yule Log: Use white chocolate in the frosting and a vanilla sponge for a snowy effect.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the assembled cake (without decorations) for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: Serve chilled or bring to room temperature before slicing.
FAQs
1. Can I make the Yule Log ahead of time?
Yes, prepare it a day in advance and store it in the refrigerator to save time.
2. Why did my cake crack when rolling?
The cake might have been too cool. Roll it while it’s still warm and pliable.
3. Can I skip the towel when rolling the cake?
The towel prevents sticking and helps maintain the shape, so it’s recommended.
4. How do I prevent the frosting from melting?
Ensure the cake is completely cool before frosting it.
5. Can I use whipped topping instead of heavy cream?
While possible, fresh whipped cream provides a superior texture and flavor.
6. What’s the best way to cut the cake?
Use a sharp, serrated knife for clean slices.
7. Can I use store-bought frosting?
Yes, but homemade frosting provides a more authentic taste.
8. Can I make this without cocoa powder?
Yes, substitute with equal parts flour for a plain sponge cake.
9. How do I make the decorations more festive?
Use sugared cranberries, sprigs of rosemary, or edible gold dust for holiday flair.
10. Can I make this recipe nut-free?
Yes, ensure all ingredients are free from nut-based products or cross-contamination.
Conclusion
The Classic Yule Log (Bûche de Noël) is a holiday tradition that brings elegance and flavor to your festive table. With its light sponge, creamy filling, and rich frosting, it’s a dessert that captures the spirit of the season. Whether you’re hosting a holiday gathering or treating your family, this recipe is sure to impress. Enjoy making and sharing this timeless dessert!
Print
Classic Yule Log (Bûche de Noël)
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Create a festive masterpiece with this Classic Yule Log (Bûche de Noël)! A soft chocolate sponge cake rolled with creamy filling, coated in rich chocolate ganache, and decorated with berries and holiday-inspired toppings. Perfect for Christmas celebrations and sure to impress!
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling:
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup (175g) dark chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
For Decoration:
- Fresh berries (raspberries, blackberries, cranberries)
- Chocolate shavings
- Dried orange slices
- Whipped cream or meringue
- Edible decorations (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Sponge Cake:
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, beat the egg yolks and 1/2 cup sugar until pale and creamy. Mix in the vanilla extract and milk.
- In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the dry ingredients into the egg yolk mixture. Fold in the egg whites carefully to maintain volume.
- Bake the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the Cake:
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel. Let it cool completely.
- Prepare the Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill and Roll the Cake:
- Carefully unroll the cooled cake and spread the whipped cream filling evenly over it. Roll it back up tightly and place it seam-side down on a serving platter.
- Make the Ganache:
- Heat the heavy cream in a small saucepan until steaming (do not boil). Pour it over the chopped chocolate and let sit for 1–2 minutes. Stir until smooth.
- Decorate the Yule Log:
- Spread the ganache over the rolled cake, creating a bark-like texture with a spatula or fork.
- Decorate with berries, chocolate shavings, dried oranges, whipped cream, or your favorite festive toppings.
- Chill and Serve:
- Refrigerate for at least 2 hours before serving. Slice and enjoy!
Notes
- To make the ganache shinier, add 1 teaspoon of butter while stirring.
- For a coffee twist, add 1 teaspoon of espresso powder to the ganache.
- Store leftovers in the fridge for up to 3 days.
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