The Bûche De Noël, or Christmas Yule Log, is a show-stopping dessert that brings festive magic to your table. With its rich chocolate sponge, velvety cream filling, and decorative bark-like texture, it’s a treat for both the eyes and the palate. In just 10 minutes of baking and a bit of creative assembly, you’ll craft a dessert that feels like a labor of love without the hassle.
This classic French delight combines decadent cocoa flavors with a light, airy texture, making it the perfect balance of indulgence and elegance. Whether you’re celebrating with family or impressing guests, this Yule Log is a timeless centerpiece that captures the spirit of the season. Let’s make your holiday unforgettable!
Ingredients for Bûche De Noël (Christmas Yule Log)
- 4 large eggs, separated and at room temperature
- ¼ cup (2 oz/57 g) plus ½ cup (4 oz/115 g) granulated sugar, divided
- ¾ cup (3¾ oz/105 g) all-purpose flour
- ¼ cup (1 oz/28 g) cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (1 ⅓ oz/37 g) powdered sugar (for dusting)
- 1 recipe Best-Ever Vanilla Buttercream (store-bought or homemade)
- 1 recipe Best-Ever Chocolate Buttercream (store-bought or homemade)
- 1 recipe Meringue Mushrooms (optional, for decoration)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Butter an 11×17-inch (28×43 cm) jelly roll pan, line it with parchment paper, then butter and flour the parchment. Set aside.
- Whip the egg whites: In a stand mixer with a whisk attachment (or using a handheld mixer), whip the egg whites on medium-high until soft peaks form. Gradually add ¼ cup (2 oz/57 g) sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form. Transfer to a clean bowl.
- Whip the egg yolks: In the same mixing bowl (no need to clean), add the egg yolks and remaining ½ cup (4 oz/115 g) sugar. Whip on high speed until thick and pale, about 4 minutes.
- Combine dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the batter: With the mixer on low speed, gradually add the dry ingredients to the yolk mixture. Use a metal spoon to fold in ⅓ of the whipped egg whites to lighten the batter, then gently fold in the remaining whites until fully incorporated.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for about 10 minutes, until the cake is puffed, set, and springs back when pressed. A thin knife inserted in the center should come out clean.
- Roll the cake: Sift powdered sugar generously over the hot cake. Place a clean tea towel on top, followed by another baking sheet or jelly roll pan. Holding both pans, flip them so the cake is on top. Gently peel off the parchment paper. Starting with a long end, roll the cake with the tea towel and let it cool in this shape.
- Assemble the log: Unroll the cake and spread a thick layer of Vanilla Buttercream. Reroll the cake (without the towel). Cut a 10-inch (25 cm) piece and place it seam-side down on an oval serving plate. Trim the ends if needed for a neat appearance.
- Decorate: Spread a generous layer of Chocolate Buttercream over the roll, leaving the ends exposed. Cut the remaining cake in half and use the chocolate buttercream to attach one piece upright on top of the log and the other piece on the side. Spread more buttercream to blend the pieces into one log.
- Final touches: Decorate with Meringue Mushrooms, cranberries, rosemary sprigs, or other festive items. Serve the same day for best results. Store leftovers in an airtight container at room temperature for up to 2 days.
Decorating Ideas to Make Your Yule Log Shine
Take your Bûche De Noël to the next level with festive decorations! Beyond the classic Meringue Mushrooms, consider adding cranberries for a pop of color, sprigs of rosemary for a natural touch, or even edible gold dust for a luxurious finish.
For a whimsical twist, sprinkle powdered sugar over the log to mimic snow or use chocolate shavings to create a bark-like texture. Let your creativity run wild!
Time-Saving Tips for a Stress-Free Bake
Short on time? Prep the Vanilla Buttercream and Chocolate Buttercream a day ahead and store them in the fridge. When ready to use, let them come to room temperature and give them a quick whip.
You can also bake the cake a few hours in advance and keep it rolled in the tea towel until you’re ready to assemble. These small steps can make the process smoother and more enjoyable!
How to Store and Serve Your Yule Log
This dessert is best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can dry out the cake. When serving, slice the log with a sharp serrated knife for clean cuts, and pair it with a cup of hot cocoa or coffee for a cozy holiday treat.
Recipe Variations to Try Next Time
Switch things up by experimenting with different flavors! Replace the Vanilla Buttercream with peppermint buttercream for a festive twist, or add a layer of raspberry jam before rolling the cake. For a nutty flavor, fold finely chopped hazelnuts into the batter. These variations can make your Yule Log uniquely yours!
Essential Equipment for Perfect Results
To ensure success, you’ll need an 11×17-inch jelly roll pan, parchment paper, and a stand mixer or handheld electric mixer. A metal spoon is ideal for gently folding the egg whites into the batter, and a clean tea towel is crucial for rolling the cake without cracking. Having the right tools on hand makes the process seamless and enjoyable!
Bûche De Noël Recipe (Christmas Yule Log)
Ingredients
Cake Ingredients
- 4 large eggs, separated and at room temperature
- 1/4 cup (2 oz/57 g) plus ½ cup (4 oz/115 g) granulated sugar, divided
- 3/4 cup (3¾ oz/105 g) all-purpose flour
- 1/4 cup (1 oz/28 g) cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (1 ⅓ oz/37 g) powdered sugar
Buttercream and Decorations
- 1 recipe Best-Ever Vanilla Buttercream
- 1 recipe Best-Ever Chocolate Buttercream
- 1 recipe Meringue Mushrooms
Instructions
- Make the Cake
- Preheat the oven to 375°F (190°C) and butter an 11×17 (28×43 cm) jelly roll pan. Line with parchment paper, then butter and flour the parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and handheld electric mixer) whip the egg whites on medium-high to soft peaks.
- Add ¼ cup (2 oz/57 g) sugar, one tablespoon at a time and continue to whip to stiff, glossy peaks. Transfer the whipped whites to a clean bowl.
- To the bowl used for whipping the whites, add the egg yolks and the remaining ½ cup (4 oz/115 g) of sugar. Whip on high speed until the yolks are thick and pale, about 4 minutes.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt, then switch the mixer to low speed and mix the flour mixture into the yolks.
- With a metal spoon, fold in ⅓ of the whipped whites into the yolk mixture to lighten the batter, then gently fold in the remaining whites until fully mixed.
- Spread into the prepared pan and bake for about 10 minutes until puffed and set. The cake will spring back when pressed and a thin knife inserted in the center will come out clean.
- Sift a generous amount of powdered sugar all over the hot cake, then place a clean tea towel over the cake. Place the bottom of another baking sheet or jelly roll pan on top of the tea towel, and then holding both pans, flip them so the pan with the cake is on top.
- Lift up the pan to gently release the cake, then very gently peel off the parchment paper.
- Starting with a long end, roll up the cake with the tea towel and let it cool in the shape.
- Assemble the Cake
- Unroll the cake and spread on a thick layer of Vanilla Buttercream.
- Reroll the cake (without the towel).
- Cut a 10-inch (25 cm) piece of the roll and place it, seam side down, on an oval serving plate. Trim the ends, if necessary, to make them look nice.
- Spread the roll with a generous layer of Chocolate Buttercream, leaving the ends exposed.
- Cut the remaining roll of cake in half and using the chocolate buttercream to help attach, place one piece upright on top of the log and the other piece on one side of the log. Spread more chocolate buttercream on the attached piece to make it look like one log.
- Decorate the plate and cake with Meringue Mushrooms or even cranberries, sprigs of rosemary or whatever else festive that you have on hand.
- This is best served the day it is made. Store leftovers in an airtight container at room temperature for 2 days.
