Classic French Bûche de Noël: A Yule Log Cake Recipe

Ingredients

  • 6 large eggs, separated
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • Confectioners’ sugar for dusting
  • 2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Steps and instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan, line it with parchment paper, then grease and flour the parchment.
  2. In a large bowl, beat together the egg yolks and 3/4 cup of sugar until the mixture is light in color. Stir in the 1/3 cup cocoa and 1 teaspoon vanilla.
  3. In a clean, dry bowl, whip the egg whites until they can hold a soft peak. Sprinkle in the remaining 1/4 cup of sugar and the cream of tartar, continuing to whip until the whites can hold a stiff peak.
  4. Fold about 1/3 of the whites into the yolk mixture to lighten it, then fold in the remaining whites. Spread the batter evenly into the prepared pan.
  5. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
  6. Dust a clean kitchen towel generously with confectioners' sugar, and turn the warm cake onto it. Remove the parchment paper. Starting at one of the short edges, roll the cake up with the towel. Let cool to room temperature.
  7. To make the filling, whip the heavy cream with 1/2 cup of confectioners' sugar and 1 teaspoon of vanilla until it can hold a soft peak. Unroll the cake, spread with the whipped cream, then roll up again without the towel. Wrap with plastic wrap, and refrigerate for at least one hour.
  8. To make the frosting, melt the chocolate chips in a bowl set over simmering water. Heat the heavy cream and corn syrup in a small saucepan over medium heat until hot but not boiling. Stir in the melted chocolate and 1 teaspoon of vanilla until smooth. Remove from heat and beat until the frosting thickens and cools to spreading consistency. Frost the refrigerated cake, and refrigerate for at least one hour before serving.

Tools for making

Recipe variations

  • Use a different type of cake as the base, such as a vanilla or almond-flavored cake.
  • Experiment with different fillings, such as fruit preserves, Nutella, or a flavored buttercream.
  • Add a layer of sliced fruits or berries along with the filling.
  • Try a different frosting variation, like a white chocolate ganache or a flavored cream cheese frosting.
  • Add a touch of liqueur or flavored syrup to the filling or frosting for an extra burst of flavor.
  • Create a gluten-free version by using gluten-free flour or almond flour.
  • Make a vegan version by substituting the eggs with applesauce or mashed bananas, and use a non-dairy whipped cream and chocolate alternative.
  • Add a crunch by incorporating crushed nuts or cookie crumbs into the filling or coating.
  • Sprinkle some powdered cinnamon or nutmeg on top for a festive twist.
  • Decorate the Bûche de Noël with edible decorations like chocolate leaves, meringue mushrooms, or sugared cranberries.

Recipe overview

Embrace the Christmas spirit with this traditional French dessert, Bûche de Noël. Also known as a Yule Log, this delectable treat is a rolled sponge cake filled with whipped cream and covered with a rich chocolate ganache, made to resemble a log you would throw in the hearth on Christmas Eve. This recipe brings a delightful blend of textures and flavors, from the light and moist cake, to the creamy filling, and the luscious chocolate frosting. It might seem a bit challenging at first, but with the step-by-step instructions provided, you'll soon find yourself mastering this holiday favorite. Not only does it taste wonderful, but it's a delightful centerpiece for your holiday table!

Common questions

  1. Can I use a different size pan for baking the cake? It is recommended to use a 10x15 inch jellyroll pan for this recipe to achieve the desired thickness. Using a different size pan may result in a different texture or cooking time.
  2. Can I substitute the cocoa powder with chocolate? The recipe calls for unsweetened cocoa powder, which provides a distinct flavor and texture. Substituting it with chocolate may alter the taste and consistency of the cake.
  3. Can I use a different type of cream for the filling? Heavy cream is recommended for the filling as it provides richness and stability when whipped. Using a different type of cream may yield different results.
  4. Can I skip the rolling step and serve the cake flat? Rolling the cake with the filling is an essential step in creating the traditional Bûche de Noël shape. Skipping this step will result in a different presentation and may affect the overall taste and texture.
  5. Can I decorate the cake with other toppings? While the recipe includes a chocolate frosting, you can certainly get creative with additional decorations like powdered sugar, cocoa powder, or festive garnishes like berries or mint leaves.

Serving dishes and utensils

  • Mixing bowls - Multiple mixing bowls in various sizes are useful for separating ingredients and mixing different components of the recipe.
  • Electric mixer - An electric mixer or stand mixer is recommended for beating the egg yolks and whites to the desired consistency.
  • Jellyroll pan - A 10x15 inch jellyroll pan is needed to bake the cake.
  • Parchment paper - Parchment paper is used to line the jellyroll pan and prevent the cake from sticking.
  • Kitchen towel - A clean kitchen towel is used to roll the warm cake after baking.
  • Plastic wrap - Plastic wrap is used to wrap the filled and rolled cake before refrigeration.
  • Saucepan - A small saucepan is needed to heat the cream and corn syrup for the frosting.
  • Heatproof bowl - A heatproof bowl is used to melt the chocolate chips for the frosting.
  • Spatula - A spatula is helpful for spreading the whipped cream filling and frosting onto the cake.
  • Plates and forks - Plates and forks are necessary for serving the Bûche de Noël once it is ready.

Origin stories

In the heart of winter, the French gather to celebrate Christmas with a festive dessert known as the Bûche de Noël, or Yule Log. This tradition harkens back to a time long before Christianity spread across Europe, when families would select a log to burn in their hearths to celebrate the winter solstice. As Christianity took root, this pagan ritual was transformed into a culinary tradition. The Bûche de Noël, a sponge cake rolled and frosted to resemble a log, emerged in the 19th century, crafted by the artistic hands of Parisian pastry chefs. Now, this sweet delight not only warms the hearts of those who partake, but also serves as a reminder of the warmth that the original yule log brought during the coldest days of the year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.