Description
Bûche De Noël, also known as Yule Log Cake, is a classic French dessert traditionally enjoyed during the Christmas season. This light and airy chocolate sponge cake is rolled with a luscious whipped cream filling and frosted with a rich chocolate buttercream. Decorated with festive chocolate curls, fresh cranberries, and rosemary sprigs to resemble a snowy log, it’s an elegant centerpiece that combines delicate textures and rich cocoa flavors for a memorable holiday treat.
Ingredients
Scale
Cake
- 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
Filling
- 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
Frosting & Decorating
- 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
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper, then grease the parchment lightly with cooking spray. Sift together the all-purpose flour, cocoa powder, and kosher salt into a medium bowl.
- Make the Batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until they become thick and pale, approximately 2 to 3 minutes. Gradually add 1/2 cup granulated sugar and continue beating until fluffy. Slowly incorporate the sifted dry ingredients on medium-low speed just until combined.
- Whip the Egg Whites: In a separate large bowl, beat the egg whites using a handheld mixer or whisk until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar a little at a time, and continue beating until stiff peaks form.
- Combine Batter and Egg Whites: Gently fold the beaten egg whites into the yolk batter in batches, using a spatula and careful folding motion to maintain the light, airy texture without deflating the mixture. Pour the combined batter into the prepared pan and spread evenly.
- Bake the Cake: Bake in the preheated oven for about 12 minutes, or until the cake springs back lightly when pressed.
- Roll the Cake: Dust a clean kitchen towel generously with confectioners’ sugar. Invert the warm cake onto this towel and carefully peel off the parchment paper. Starting at the short side, use the towel to tightly roll the cake into a log shape. Allow to cool completely rolled.
- Prepare the Filling (Optional Gelatin Step): If using gelatin, sprinkle it over 2 tablespoons cold water in a small heatproof bowl and let bloom for 5–10 minutes. Microwave briefly (about 10 seconds) until gelatin is liquefied but not overheated. Strain gelatin through a fine sieve.
- Whip the Cream Filling: In the stand mixer bowl, beat the heavy cream, confectioners’ sugar, vanilla extract, and pinch of kosher salt until medium peaks form. With the mixer running, slowly drizzle in the strained gelatin and beat to combine. Refrigerate until ready to use.
- Fill and Re-Roll the Cake: Once the cake is cooled, carefully unroll it. Spread the chilled whipped cream filling evenly over the cake surface. Using the towel, re-roll the cake as tightly as before and place seam side down on a baking sheet. Refrigerate for at least 1 hour or up to 1 day to set.
- Make the Frosting: In a clean bowl, beat the softened butter on medium-high speed until smooth. Add the confectioners’ sugar and cocoa powder and beat until no lumps remain. Then beat in the heavy cream, vanilla extract, and a pinch of salt until the frosting is creamy and spreadable.
- Frost and Decorate the Cake: When ready to serve, trim the cake ends for a neat presentation. Frost the entire cake generously with the chocolate buttercream. Lightly dust with confectioners’ sugar to mimic snow. Decorate with chocolate curls, fresh cranberries, and rosemary sprigs arranged to resemble festive mistletoe sprigs.
Notes
- Be sure to fold the egg whites gently to maintain the light texture of the sponge.
- Using gelatin in the filling is optional but helps stabilize the whipped cream so it holds shape longer.
- Dusting the towel with confectioners’ sugar prevents the cake from sticking when rolling.
- Refrigerate the rolled cake before frosting to make spreading easier and to help the cake keep its shape.
- This cake is best served within 1–2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Bûche De Noël, Yule Log Cake, French Christmas Dessert, Chocolate Roll Cake, Holiday Cake
