Bûche de Noël (Yule Log Cake)
Bûche de Noël, or Yule Log Cake, is a traditional French Christmas dessert shaped to resemble a log. It is typically made with a light sponge cake rolled with cream filling and covered in chocolate buttercream to mimic bark. Often decorated with powdered sugar to resemble snow, fresh berries, or meringue mushrooms, this festive cake is as beautiful as it is delicious. Originating in the 19th century, Bûche de Noël remains a centerpiece of French holiday celebrations, combining elegance with playful holiday charm.
Ingredients
Method
- Prepare oven: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease parchment with butter or non-stick spray.
- Make sponge cake: Separate eggs. In a large bowl, beat egg yolks with sugar until thick, pale, and doubled in volume. Add vanilla. Sift flour, cocoa powder, and salt together, then gently fold into yolk mixture. In another bowl, beat egg whites until stiff peaks form. Gently fold whites into batter in three additions, keeping as much air as possible for a light sponge.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 12–15 minutes, until cake springs back when lightly pressed. Do not overbake, as sponge should remain flexible for rolling.
- Roll cake: While still warm, carefully lift cake with parchment and place on a clean kitchen towel dusted with powdered sugar. Starting from the short end, roll cake and towel together into a spiral. Allow to cool completely while rolled—this prevents cracks when assembling.
- Make filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled until ready to use.
- Assemble cake: Unroll cooled sponge gently. Spread whipped cream evenly over surface, leaving a 1-inch border. Roll cake back up tightly without towel. Place seam side down on a serving tray. Trim ends for neatness or cut one end at an angle and attach to the side of the roll to mimic a branch.
- Make frosting: Beat butter until smooth. Add powdered sugar, cocoa powder, milk, and vanilla. Beat until creamy and spreadable. Adjust consistency with more milk if needed.
- Frost log: Spread buttercream over cake roll, covering completely. Use a fork or spatula to create bark-like ridges. This step gives the cake its traditional log appearance.
- Decorate: Dust with powdered sugar to resemble snow. Add berries or meringue mushrooms for a festive touch. Optional: garnish with sprigs of rosemary to look like pine branches.
- Chill: Refrigerate cake for at least 2 hours before serving, which allows flavors to meld and makes slicing easier.
- Serve: Slice into thick rounds and serve as the star dessert of a holiday meal. Enjoy with coffee, tea, or dessert wine.
Nutrition Facts (per serving)
Notes
The sponge cake can be made a day ahead and stored wrapped until filled.
Variations include coffee buttercream, chestnut cream filling, or flavored frostings.
Best eaten within 2 days for optimal freshness.
Variations include coffee buttercream, chestnut cream filling, or flavored frostings.
Best eaten within 2 days for optimal freshness.