Name: Bûche De Noël (Yule Log Cake) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: Cooking spray, for greasing; 1/2 cup (60 g) all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 tsp kosher salt; 6 large eggs, separated; 3/4 cup (150 g) granulated sugar, divided; Confectioners’ sugar, for dusting; 2 tsp gelatin (optional); 2 tbsp cold water (for gelatin); 1 1/4 cups heavy cream; 1/4 cup confectioners’ sugar; 1 tsp pure vanilla extract; Pinch of kosher salt; 1/2 cup (1 stick) unsalted butter, softened; 1 1/2 cups (175 g) confectioners’ sugar, plus more for sprinkling; 5 tbsp unsweetened cocoa powder; 3 tbsp heavy cream; 1 tsp pure vanilla extract; Pinch of kosher salt; Chocolate curls, for decorating; Fresh cranberries; Fresh rosemary sprigs

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Introduction

The Bûche De Noël, or Yule Log Cake, is a classic French holiday dessert that combines a light cocoa sponge cake with a rich, creamy filling. Rolled into a festive log shape and decorated with buttercream and seasonal accents, it’s both beautiful and delicious—perfect for any holiday table.

A chocolate roll cake is shown on a white plate with a spiral of dark brown chocolate sponge and creamy white filling, topped with a thick layer of smooth chocolate frosting that covers the cake fully. The frosting is decorated with small chocolate curls and a light dusting of powdered sugar. On top, there are three red berries covered lightly in sugar and some green rosemary sprigs placed next to them. The white marbled surface in the background contrasts softly with the rich chocolate cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1/2 cup (60 g) all-purpose flour

1/4 cup unsweetened cocoa powder
1/4 tsp kosher salt

6 large eggs, separated
3/4 cup (150 g) granulated sugar, divided

Confectioners’ sugar, for sprinkling
2 tsp gelatin (optional)
1 1/4 cups heavy cream

1/4 cup confectioners’ sugar
1 tsp pure vanilla extract
Pinch of kosher salt

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups (175 g) confectioners’ sugar, plus more for sprinkling
5 tbsp unsweetened cocoa powder

3 tbsp heavy cream
Chocolate curls, cranberries, and fresh rosemary sprigs, for decorating

Instructions

Step 1: Preheat your oven to 350°F. Line a 15″ x 10″ jelly roll pan with parchment paper and grease it lightly with cooking spray. In a medium bowl, sift together the flour, cocoa powder, and salt.

Step 2: Using a stand mixer with the whisk attachment, beat the egg yolks on medium-high speed until thickened. Gradually add 1/2 cup granulated sugar and continue beating until the mixture is pale and fluffy, about 2 to 3 minutes. Slowly add the dry ingredients and mix on medium-low speed until combined.
Step 3: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff peaks form. Gently fold the egg whites into the batter in batches with a spatula until just combined.
Step 4: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for about 12 minutes, or until the top springs back when lightly pressed.

Step 5: Dust a clean kitchen towel with confectioners’ sugar. Immediately invert the warm cake onto the towel and peel off the parchment. Starting from the short end, gently roll the cake up in the towel and let it cool completely.
Step 6: If using gelatin for the filling, sprinkle it over 2 tablespoons cold water in a small heatproof bowl and let it bloom for 5–10 minutes. Microwave until melted, about 10 seconds, being careful not to overheat.
Step 7: In the stand mixer bowl, whip the heavy cream, confectioners’ sugar, vanilla extract, and a pinch of salt until medium peaks form. Strain the gelatin through a fine sieve and pour it in slowly while mixing. Refrigerate the filling until ready to use.

Step 8: Once the cake is cool, carefully unroll it and spread the filling evenly over the surface. Using the towel, re-roll the cake tightly into a log, arrange it seam-side down on a baking sheet, and chill for at least one hour or up to one day.
Step 9: For the frosting, beat the softened butter until smooth. Add confectioners’ sugar and cocoa powder, and beat until no lumps remain. Mix in the heavy cream, vanilla, and a pinch of salt until creamy.
Step 10: Before serving, trim the ends of the cake and frost it with the buttercream. Lightly dust with confectioners’ sugar, then decorate with chocolate curls. Arrange cranberries and rosemary sprigs on top to create a mistletoe effect.

Tips & Variations

For a more stable filling, add gelatin as directed, especially if your whipped cream tends to soften quickly.
Try adding a splash of coffee or espresso to the cake batter to enhance the chocolate flavor.
Use fresh berries or candied fruits as alternative decorations for a vibrant touch.

If you don’t have a stand mixer, a handheld mixer or whisk will work fine for beating eggs and cream.

Storage

Store the Bûche De Noël covered in the refrigerator for up to 2 days to maintain freshness. To reheat, allow it to come to room temperature for about 20 minutes before serving. The cake is best enjoyed fresh, as the sponge can become soggy if stored too long.

How to Serve

A close-up view of a chocolate roll cake placed on a white plate, showing three visible layers: the outermost is a smooth layer of chocolate frosting with small chocolate curls sprinkled on top and dusted lightly with powdered sugar, the middle layer is a dark brown soft chocolate sponge cake, and the innermost swirl is a creamy white filling spread evenly in a spiral pattern. On the top right corner of the roll, there are three red grapes coated evenly with sugar crystals, adding a frosted look. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and filling ahead of time?

Yes, you can bake the cake and prepare the filling a day in advance. Keep the rolled cake and the filling refrigerated separately until assembling and decorating on the day you plan to serve it.

What if I don’t have gelatin? Can I still make this cake?

Absolutely. Gelatin helps stabilize the whipped cream filling, but if you don’t have it, just whip the cream to firm peaks and use it immediately. The filling may be a bit softer, so serve the cake soon after assembling.