The holidays are the perfect excuse to bake something truly special, and that’s exactly why I always reach for this Yule Log (Bûche de Noël) Recipe. It’s a festive, show-stopping dessert that combines light chocolate sponge with fluffy whipped cream and silky ganache, rolled into a cozy log shape. You’ll enjoy making it any time you want to impress with a classic Christmas treat that tastes just as delightful as it looks.
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Why You’ll Love This Yule Log (Bûche de Noël) Recipe
I’ve made quite a few holiday cakes, but this Yule Log recipe always wins my heart for how approachable yet elegant it feels. Plus, it’s a fantastic centerpiece for your dessert table, and the flavors blend so beautifully you’ll want to slice it again and again.
- Texture you want: A soft, moist sponge that’s flexible enough to roll without cracking.
- Flavor that pops: Rich cocoa balanced perfectly with creamy vanilla filling and a decadent ganache.
- Everyday ingredients: Nothing fancy—just eggs, sugar, cream, chocolate, and pantry staples.
- Works for any night: Great for holiday dinners or winter gatherings when you want a dessert that’s a little extra special.
Ingredient Spotlight
Getting to know the key ingredients in this Yule Log (Bûche de Noël) Recipe helps you nail the right texture and flavor balance every time. Feel free to swap in good-quality alternatives if needed—you’ll appreciate how forgiving this recipe can be.
- Cocoa Powder: Use unsweetened natural cocoa for that classic, deep chocolate flavor without bitterness.
- Heavy Cream: Choose fresh heavy cream—its richness is key both in the filling and the ganache.
- Dark Chocolate: Pick a good-quality dark chocolate (around 60-70% cocoa). It melts smoothly and adds intense flavor.
Seasonality & Sourcing
Since this Yule Log (Bûche de Noël) Recipe relies mostly on staples, you can find everything year-round at most grocery stores. However, around the holidays, local chocolate shops often have beautiful couverture chocolate that’s perfect for ganache. I like to grab my cream fresh and cold right before baking to ensure it whips up beautifully. For budget-friendly tips, store-brand ingredients usually work fine, but don’t skimp on chocolate quality—that really shows.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and lining a 10×15 inch jelly roll pan with parchment paper. This step is critical—you want the parchment to cover the entire pan to prevent sticking. A common mistake is to skip parchment or only line part of the pan, which makes rolling the cake much trickier later. Also, prepare your kitchen towel by dusting it generously with powdered sugar; this will stop the cake from sticking after baking.
Step 2 — Cook & Build Flavor
Beat your eggs and granulated sugar until the mixture is thick, pale, and forms ribbons when you lift the whisk—that’s a great sign your sponge will be light and airy. Next, sift your dry ingredients – flour, cocoa, baking powder, and salt – and gently fold them in without deflating the batter. Spread the batter evenly in your lined pan and bake for 10-12 minutes. The cake should spring back when touched lightly. If it feels too jiggly, give it another minute, but be careful not to overbake or it will dry out and crack when rolling.
Step 3 — Finish & Rest
Once baked, immediately turn the cake onto your sugared towel, peel off the parchment, and roll it up while warm—this helps the sponge keep its shape without cracking. Let it cool completely rolled up. When cooled, whisk your filling—heavy cream, powdered sugar, and vanilla—until you get those stiff, firm peaks that hold their shape. Unroll your sponge gently, spread the filling evenly, then re-roll without the towel. Finally, prepare your ganache by heating cream until just boiling, pouring it over chopped chocolate, letting it sit for a minute, then stirring smooth. Spread the ganache generously over your rolled cake and use a fork to create those lovely bark-like textures. Chill until ready to serve.
Troubleshooting Yule Log (Bûche de Noël) Recipe
If your cake cracks while rolling, it’s usually because it cooled too much before rolling or is overbaked. Try rolling it warm next time, or wrap it tightly in plastic wrap to let it soften before unrolling. For a dry cake, reduce baking time slightly or make sure you beat the eggs to full volume. If the filling tastes bland, add a splash more vanilla or a teaspoon of sugar. Soggy cake? Spread filling thinly and ensure your ganache isn’t too runny by letting it cool before spreading.
Pro Tips
I’ve learned a few lessons making this Yule Log (Bûche de Noël) Recipe over the years, and these tips will save you some headaches while creating that perfect dessert.
- Heat control: Keep oven temperature steady to avoid overcooked edges and dry cake.
- Timing window: Roll your cake right after it comes out of the oven while still warm.
- Make-ahead move: Prepare the sponge a day ahead, wrapped tightly in plastic wrap to keep moist.
- Avoid this pitfall: Don’t skip sifting your dry ingredients—lumps can ruin the texture.
Variations & Substitutions
You can easily tailor this Yule Log (Bûche de Noël) Recipe to your taste or dietary needs. Swap the vanilla whipped cream filling for a flavored version using coffee or orange zest. Try almond or hazelnut flour in place of some all-purpose flour for a nutty twist. For a dairy-free option, coconut cream whips up beautifully and pairs well with dark chocolate ganache made from dairy-free chocolate. Just be mindful that ingredient substitutions can alter texture slightly, so adjust accordingly.
Great Debates
Butter vs. oil in the sponge cake often sparks debate; I find that this Yule Log (Bûche de Noël) Recipe’s sponge benefits from the richness butter would bring but actually works best with no added fat, relying on eggs for moisture and structure. Similarly, some prefer a buttercream filling, but whipped cream offers lighter mouthfeel and freshness. Either way, it’s all about matching your preference for richness and texture.
Make-Ahead, Storage & Freezing
This Yule Log (Bûche de Noël) Recipe stores well in the fridge for 3-4 days when wrapped tightly with plastic wrap or kept in an airtight container. For freezing, wrap the log firmly in plastic and then in foil to prevent freezer burn. Thaw overnight in the fridge before unwrapping and serving, but be aware the whipped cream filling may soften somewhat. Ganache texture holds up nicely even after freezing.
Yield & Conversions
This recipe yields a 10×15 inch cake roll, typically serving 8-10 people. To serve a bigger crowd, simply double all ingredients and bake two batches or use a larger pan in two rounds. For smaller gatherings, halving the recipe works well too, adjusting baking time to about 8-10 minutes. Metric conversions: 4 eggs (large), 100g sugar, 40g flour, 20g cocoa powder.
Serving Ideas & Pairings
Serve your Yule Log (Bûche de Noël) Recipe with a dusting of powdered sugar snow, fresh berries, or edible gold stars for extra festivity. Lightly sweetened whipped cream on the side complements it beautifully, as does a cup of rich hot cocoa or robust black coffee. For an adult twist, a splash of orange liqueur or Scotch pairs wonderfully with the chocolate ganache.
FAQs
Absolutely! You can bake the sponge a day ahead, wrap it tightly in plastic wrap, and keep it at room temperature to maintain moisture before assembling the log.
If it cracks, it’s usually because the cake has cooled too much and become stiff. Always roll the cake warm the first time to train it to hold shape, then roll it again after filling.
Yes! You can use stabilized whipped cream, pastry cream, or flavored buttercream depending on your preference. Just keep in mind the texture will change somewhat.
Store the assembled log in the fridge for up to 4 days. For longer storage, freeze it properly wrapped and thaw in the fridge before serving.
Notes, Tools & Special Equipment
Key tools include a 10×15 inch jelly roll pan lined with parchment paper, a clean kitchen towel for rolling, a hand or stand mixer for whipping cream, and a sharp offset spatula for spreading fillings. While not required, a silicone spatula helps when folding batter gently. No fancy thermometer is necessary here, but having a reliable timer ensures you don’t overbake your delicate sponge.
PrintPrintable Recipe 📖
Yule Log (Bûche de Noël) Recipe
A classic festive Yule Log (Bûche de Noël) featuring a delicate chocolate sponge cake rolled with a creamy vanilla whipped filling and covered in a rich dark chocolate ganache. Perfect for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Sponge Cake
- 4 eggs
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
- Prepare Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale, incorporating air for a light sponge.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution and no lumps.
- Mix Batter: Gently fold the sifted dry ingredients into the egg and sugar mixture, carefully retaining the airiness of the batter.
- Bake Cake: Pour the batter evenly into the prepared jelly roll pan and bake in the preheated oven for 12 minutes or until the cake springs back when lightly touched.
- Roll Cake: Immediately turn the baked cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel to set its shape. Allow to cool completely while rolled.
- Make Filling: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy filling.
- Fill and Re-roll Cake: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then roll the cake back up without the towel for the final shape.
- Prepare Ganache: Heat the heavy cream until it just boils, then pour it over the chopped dark chocolate. Let the mixture sit for a minute before stirring until smooth and glossy.
- Decorate Cake: Spread the ganache over the rolled cake evenly. Use a fork to create bark-like texture on the surface to imitate a Yule log.
- Chill and Serve: Refrigerate the finished Yule Log until ready to serve, allowing the ganache to set and flavors to meld.
Notes
- Use room temperature eggs for better volume when beating.
- If desired, add a splash of coffee or espresso to the ganache for enhanced chocolate flavor.
- Decorate with powdered sugar, fresh berries, or edible holly leaves for a festive touch.
- Handle the cake gently when rolling to avoid cracking.
- Make sure the cake is completely cooled before adding the filling to prevent melting.
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