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Yule Log

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A Yule Log, or Bûche de Noël, is a festive rolled chocolate sponge cake filled with whipped cream and frosted to resemble a log. This classic holiday dessert is both a stunning centerpiece and a delicious treat, combining airy cake, creamy filling, and rich chocolate frosting.

  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • For the sponge cake:
    • 4 eggs (separated)
    • ½ cup granulated sugar
    • ½ cup all-purpose flour
    • ¼ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
  • For the filling:
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract (or peppermint, almond, or hazelnut)
  • For the frosting (buttercream or ganache):
    • ½ cup butter (softened)
    • 1 ½ cups powdered sugar
    • ⅓ cup unsweetened cocoa powder
    • 2–3 tablespoons heavy cream or milk
    • 2 oz dark chocolate (optional, for ganache)
    • 1 teaspoon vanilla extract
  • Optional decorations:
    • Powdered sugar
    • Fresh berries or sugared cranberries
    • Meringue mushrooms
    • Rosemary sprigs

Instructions

  1. Make the sponge cake: Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat egg yolks with sugar and vanilla until pale. Sift together flour, cocoa, baking powder, and salt. Fold dry mix into yolks. Beat egg whites to stiff peaks and gently fold into batter. Spread evenly in pan and bake for 12–15 minutes.
  2. Roll the cake: Turn cake onto a towel dusted with powdered sugar. Peel off parchment and roll cake from the short end, towel and all. Let cool completely.
  3. Prepare the filling: Whip cream, powdered sugar, and vanilla to stiff peaks.
  4. Assemble the log: Unroll cooled cake, spread filling evenly, then gently roll back up. Trim ends for a clean look.
  5. Frost and decorate: Spread chocolate frosting or ganache over the cake. Use a fork to create bark texture. Add a small side piece for a branch if desired. Dust with powdered sugar and decorate with berries and herbs.

Notes

  • Flavor the filling with extracts like peppermint or almond for a twist.
  • Nutella or fruit preserves make a rich filling addition.
  • Use white chocolate frosting and vanilla sponge for a ‘white log.’
  • Chestnut cream makes a traditional French Mont Blanc variation.
  • Decorate with gold leaf or edible glitter for holiday glamour.

Nutrition

Find it online: https://juliameals.com/yule-log/