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This classic Bûche De Noël is the perfect centerpiece for your holiday celebrations. It showcases a rich chocolate sponge cake rolled with a creamy filling and topped with a luscious frosting that resembles a festive yule log. Taking the time to make this cake is well worth it because it delivers a stunning look and delicious taste that will wow your guests.
I first made this for Christmas a few years ago and it instantly became a family favorite. Rolling the cake while it’s warm really helped me avoid cracks, and now it’s a tradition I look forward to every holiday season.
Ingredients
- Cooking spray: ensure the cake releases easily from the pan
- All-purpose flour: provides structure while keeping the cake light
- Unsweetened cocoa powder: gives that deep chocolate flavor. Dutch-processed cocoa is ideal if you can find it
- Kosher salt: enhances all the flavors in the cake and frosting
- Large eggs: separated carefully, contribute both richness from the yolks and volume from the whites
- Granulated sugar: sweetens the cake batter and helps create a tender crumb
- Confectioners’ sugar: dusted on the cake makes the rolling process easier and adds sweetness to the filling and frosting
- Gelatin: helps stabilize the filling for a perfect creamy texture but can be skipped if needed
- Heavy cream: is key for rich filling and frosting with a smooth, airy consistency
- Unsalted butter: forms the base for an indulgent, silky frosting
- Pure vanilla extract: adds warmth and depth to every component
- Chocolate curls, cranberries, and rosemary: spruce up the cake with charming holiday decor
Step-by-Step Instructions
- Sift the Dry Ingredients:
- Sift flour, cocoa powder, and salt together into a bowl. This removes lumps and ensures an even texture for the cake. It sets the foundation for a tender crumb.
- Beat the Egg Yolks and Sugar:
- In a stand mixer fitted with the whisk attachment, beat egg yolks until thick and smooth. Gradually add half the granulated sugar and continue beating until pale and fluffy. This step adds lightness and volume to the batter.
- Whip the Egg Whites with Sugar:
- In a clean bowl, beat egg whites until soft peaks form. Slowly add remaining sugar and continue beating until stiff peaks hold firm. These whipped whites will give the cake its airy structure.
- Fold Egg Whites Into Batter:
- Carefully fold the egg whites into the yolk mixture in batches, using a spatula. This slow folding minimizes deflating the batter while blending everything thoroughly.
- Bake the Cake:
- Spread the batter evenly in a greased and parchment-lined jelly roll pan. Bake in a preheated oven at 350°F for about 12 minutes until the top springs back lightly. Watch carefully to avoid overbaking which makes rolling difficult.
- Roll the Cake While Warm:
- Immediately invert the cake onto a confectioners’ sugar-dusted kitchen towel and peel off the parchment. Beginning at the short end, roll the cake up tightly in the towel. This is easier while the cake is still warm and prevents cracks. Let cool completely.
- Prepare the Filling:
- If using gelatin, bloom it in cold water and warm gently until liquid. Whip heavy cream, confectioners’ sugar, vanilla, and salt to medium peaks. Gradually beat in gelatin for stability, then chill until set.
- Fill and Re-roll the Cake:
- Unroll the cooled cake carefully and spread the filling evenly. Use the towel to help roll it back up tightly into a log. Place seam side down and refrigerate until the filling firms, around one hour.
- Make the Frosting:
- Beat softened butter until creamy. Add confectioners’ sugar and cocoa powder and blend well. Beat in cream, vanilla, and salt until smooth and fluffy.
- Frost and Decorate:
- Trim the cake ends neatly and coat the entire log with the chocolate buttercream using sweeping strokes to mimic tree bark. Dust with confectioners’ sugar like snow. Garnish with chocolate curls, cranberries, and rosemary sprigs for a festive finish.
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Storage Tips
Wrap leftover cake tightly in plastic wrap and store in an airtight container in the fridge for up to four days. For longer storage, freeze uncut and undecorated cake tightly wrapped in plastic and foil for up to three months. Decorate after thawing.
Ingredient Substitutions
If you don’t have gelatin, whipped cream alone works but may be less firm. You can try cream cheese or mascarpone for variations in filling texture. Use natural cocoa powder if Dutch-processed is unavailable, though color and flavor will be slightly different.
Serving Suggestions
Serve chilled slices with a dusting of cocoa powder or a scoop of vanilla ice cream. Fresh berries on the side brighten the richness. A mug of hot chocolate or spiced tea complements the chocolate flavors perfectly.
Cultural Context
The yule log cake traces back to French Christmas traditions symbolizing warmth, light, and good fortune during winter festivals. Baking and sharing this cake is a heartwarming ritual that joins generations as they welcome the new year.
Pro Tips
- Always roll the cake while warm with a sugared towel to prevent cracking.
- Do not overbake the sponge. A quick test with a finger press helps catch the perfect moment.
- Toast your cocoa powder lightly before mixing to deepen the chocolate notes—I learned this trick after my first cake lacked punch.
Commonly Asked Questions
- → What makes the cake sponge light and fluffy?
Carefully folding stiff whipped egg whites into the batter creates an airy texture essential for the sponge's lightness.
- → How do I prevent cracks when rolling the cake?
Rolling the cake while still warm and using a powdered sugar-dusted towel helps keep the sponge pliable and crack-free.
- → Why is gelatin recommended for the filling?
Gelatin stabilizes the creamy filling, preventing it from becoming too soft and helping the roll maintain its shape.
- → Can I vary the decorations on the finished log?
Absolutely! Traditional elements like chocolate curls and cranberries work well, but you can personalize with other seasonal garnishes.
- → How long can this dessert be stored before serving?
It keeps well refrigerated for up to 4 days and can be frozen (without decorations) for up to 3 months.
- → What is the key to smooth buttercream frosting?
Beating softened butter thoroughly before adding sugar and cocoa powder ensures a creamy, lump-free frosting that's easy to spread.