If you’re searching for a show-stopping holiday dessert, look no further than the Yule Log Cake (Bûche de Noël). This classic French confection features a tender chocolate sponge cake rolled with airy whipped cream and finished with a glossy ganache to resemble a real log. Not only is it as gorgeous as a fresh snowfall, but every bite is rich, creamy, and celebratory — exactly what the holidays taste like in cake form!
Ingredients You’ll Need
Don’t be fooled by the impressive look of this cake — the ingredient list is straightforward and each component plays a starring role. Fresh eggs and real cream make the cake and filling luscious, while a touch of cocoa powder adds deep flavor and beautiful color. Here’s how each ingredient contributes to the magic:
- Eggs: Whipping these adds air and structure, giving the sponge its signature light, flexible texture for rolling.
- Granulated sugar: Sweetens the cake and helps the eggs whip up fluffy and stable.
- Vanilla extract: Just a teaspoon adds warmth and depth to both cake and filling.
- Salt: Even a pinch sharpens the chocolate flavors and keeps the sweetness in check.
- All-purpose flour: The base of the sponge, providing just enough substance without weighing it down.
- Unsweetened cocoa powder: Delivers that rich chocolatey color and flavor we all crave in a Yule Log Cake (Bûche de Noël).
- Baking powder: Ensures the cake rises evenly for a supple, easy-to-roll layer.
- Heavy cream (for filling and ganache): When whipped, it makes a cloud-like filling; when heated with chocolate, it transforms into silky ganache.
- Powdered sugar: Sweetens the whipped cream just right and provides snowy dusting for decoration.
- Semi-sweet chocolate chips: The ganache’s starring ingredient — use the best you can find for deep chocolate flavor.
- Optional decorations: Powdered sugar for snow, rosemary sprigs for “pine,” cranberries for pops of color, and chocolate shavings to mimic real bark.
How to Make Yule Log Cake (Bûche de Noël)
Step 1: Prepare and Bake the Sponge Cake
Begin by setting your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. In a large bowl, whisk together eggs and sugar for 5–6 minutes until pale and thick; this creates essential volume and ensures flexibility. Add the vanilla and salt for layers of flavor. Sift flour, cocoa, and baking powder in a separate bowl, then gently fold into your whipped egg mixture. Pour into the pan, spread evenly, and bake for 10–12 minutes. The cake is done when it springs back to the touch, signaling the perfect texture for rolling!
Step 2: Roll the Cake
While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This step might seem old-fashioned, but it’s the secret to a crack-free roll! Turn the hot cake out onto the towel, carefully peel away the parchment, and immediately roll it up from the short end (towel included). Let it cool fully while rolled — this sets the shape without breaking.
Step 3: Whip and Fill with Cream
Once your cake is cool, it’s filling time! Whip together the heavy cream, powdered sugar, and vanilla until you see beautiful stiff peaks. Unroll the cake delicately, spread the whipped cream from edge to edge, and re-roll (this time, no towel needed). You’ll see the classic swirl come to life!
Step 4: Make and Spread the Ganache
For the finishing touch, make your chocolate ganache: Heat heavy cream until it just begins to simmer, then pour over your chocolate chips. Let it stand for a couple of minutes before stirring until smooth. Allow the ganache to cool to a spreadable consistency and coat your cake, then use a fork to give that convincing bark-like texture — it’s so satisfying!
Step 5: Decorate and Chill
Once the Yule Log Cake (Bûche de Noël) is covered with ganache, let it chill in the fridge until set. Now comes the magic: dust with powdered sugar for a snowy effect, tuck in rosemary and cranberries for woodland vibes, or even add chocolate shards for extra flair. The result? A festive centerpiece almost too lovely to cut… but you absolutely should.
How to Serve Yule Log Cake (Bûche de Noël)
Garnishes
For a picture-perfect presentation, dust the finished cake with powdered sugar to mimic fresh snow. Tuck sprigs of rosemary and a scatter of cranberries along the sides to evoke winter greenery and berries. Chocolate curls or shavings make delightful “bark.” These easy touches elevate the Yule Log Cake (Bûche de Noël) from homemade to haute-pâtisserie!
Side Dishes
Balance the cake’s richness with sides like fresh berries, a scoop of tangy crème fraîche, or even a spoonful of lightly sweetened Greek yogurt. A cup of espresso or a festive spiced tea pairs perfectly and keeps every bite special without overwhelming the senses.
Creative Ways to Present
If you’re feeling playful, slice a diagonal piece from one end and attach it to the side to create a “knot” for extra realism. Arrange the cake on a rustic wooden board and scatter edible glitter or gold leaf overtop for a magical winter scene. The Yule Log Cake (Bûche de Noël) is also lovely sliced and served with forks stuck jauntily in each portion — let everyone see that beautiful swirl!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake (whole or sliced) tightly in plastic wrap or store in an airtight container in the refrigerator. It keeps well for up to three days, staying moist and flavorful, so you can nibble away all holiday weekend.
Freezing
For longer storage, place the fully assembled and decorated Yule Log Cake (Bûche de Noël) on a tray in the freezer until firm, then wrap securely in several layers of plastic wrap and foil. Freeze for up to a month. To serve, thaw overnight in the fridge and dust with fresh powdered sugar before presenting.
Reheating
This cake is best enjoyed cold or at cool room temperature — no reheating needed! If you’d like a softer ganache, let slices sit out for 20 minutes before serving to take the chill off and bring out the chocolate aroma.
FAQs
Can I make the Yule Log Cake (Bûche de Noël) a day ahead?
Absolutely! In fact, letting it rest overnight in the fridge allows the flavors to meld and the texture to become even more luscious. Just decorate right before serving for the freshest look.
What if my sponge cake cracks when rolling?
Don’t worry! Even experienced bakers sometimes see a crack or two. The chocolate ganache covers small imperfections beautifully, and a dusting of powdered sugar can disguise nearly anything. Plus, a rustic look is part of the charm.
Can I flavor the whipped cream filling?
Definitely! Try swapping in a splash of peppermint extract, a hint of orange liqueur, or even a spoonful of espresso powder for a twist that’s all your own. Just keep the ratio of liquid low so the cream stays fluffy.
Is there a non-dairy or gluten-free version?
Yes! For dairy-free, use coconut cream for the filling and a non-dairy chocolate with coconut or oat cream for the ganache. For gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour in the sponge. The results are still delicious and festive!
How can I make the cake look extra realistic?
Use a fork to create bark patterns in the ganache, attach a small piece cut at an angle as a “branch knot,” and decorate with real or candied greenery and berries. A dusting of cocoa powder or powdered sugar adds just the right woodland touch to your Yule Log Cake (Bûche de Noël).
Final Thoughts
I can’t recommend making this Yule Log Cake (Bûche de Noël) highly enough. It’s a true holiday celebration on a platter — festive, impressive, and unbelievably delicious. Invite your loved ones to gather round and watch as this chocolate masterpiece steals the show!
