The Yule Log Cake, also known as Bûche de Noël, is a traditional holiday dessert that brings festive cheer to any table. Originating from France, this dessert resembles a log, symbolizing the ancient tradition of burning a Yule log during winter solstice celebrations. The cake is typically a light and airy sponge rolled with rich chocolate buttercream, then decorated to mimic the bark of a log.
Its whimsical appearance, combined with its indulgent chocolate flavor, makes it a show-stopping centerpiece for Christmas and winter celebrations. Perfect for families, parties, or as a thoughtful homemade gift, a Yule Log Cake is as impressive as it is delicious.
Why I Love This Recipe
I love this recipe because it’s both visually stunning and delectably indulgent.
The light sponge combined with creamy, decadent chocolate frosting creates the perfect balance of flavors and textures. The creative decorating possibilities—from chocolate shavings to powdered sugar “snow”—make it a fun and rewarding baking project, perfect for the holiday season.
Why This Is a Must-Try Dish
- A festive dessert that impresses at any gathering
- Light, fluffy sponge cake paired with rich chocolate buttercream
- Iconic and traditional holiday presentation
- Fun to decorate creatively
- Loved by chocolate lovers of all ages
Preparation Time, Cooking Time & Servings
Preparation Time: 25 minutes
Cooking Time: 12–15 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour
Servings: 8–10
Calories: Approximately 450 calories per serving
Course: Dessert
Cuisine: French / Holiday
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
For Decoration (Optional):
- Chocolate shavings or curls
- Powdered sugar for snow effect
- Fresh berries or mint leaves
Cooking Directions
- Preheat oven and prepare a jelly roll pan with parchment paper.
- Make the chocolate sponge cake by whipping eggs, sugar, and folding in dry ingredients.
- Bake the cake until just set.
- Roll the warm cake in a sugar-dusted towel and allow it to cool.
- Prepare the chocolate buttercream by beating all ingredients until smooth.
- Unroll the cooled cake, spread buttercream evenly, and roll it back up.
- Decorate to resemble a Yule log using a spatula to create bark texture, then add optional decorations.
Step-by-Step Preparation Method
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
Step 2: Prepare the Sponge Cake
In a large bowl, beat egg yolks with ½ cup sugar until thick and pale. In another bowl, beat egg whites with remaining sugar until stiff peaks form.
Step 3: Combine Dry Ingredients
Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture. Then fold in the beaten egg whites gently to preserve airiness.
Step 4: Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 12–15 minutes until the cake springs back when lightly touched.
Step 5: Roll the Cake
While still warm, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment, and roll the cake gently with the towel from the short side. Let it cool completely.
Step 6: Make the Chocolate Buttercream
Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth. Stir in vanilla extract.
Step 7: Assemble the Yule Log
Carefully unroll the cooled cake, spread the chocolate buttercream evenly, then roll it back up without the towel.
Step 8: Decorate
Use a spatula to create bark-like texture on the outside. Dust with powdered sugar for a snowy effect. Optionally, add chocolate shavings, berries, or mint leaves for extra flair.
How to Serve
Serve slices of Yule Log Cake on dessert plates. It pairs beautifully with coffee, hot chocolate, or spiced tea. For a festive touch, plate with a few fresh berries or a light dusting of cocoa powder or powdered sugar.
Recipe Tips
- Roll the cake while warm to prevent cracks.
- Be gentle when folding egg whites to maintain a light sponge.
- Chill slightly before slicing for cleaner cuts.
- Use a small offset spatula for decorating the bark texture.
Variations
Chocolate Hazelnut Yule Log: Add Nutella spread inside the cake before rolling.
Coffee-Flavored Yule Log: Add 1 teaspoon instant coffee to the buttercream for a mocha twist.
White Chocolate Yule Log: Substitute white chocolate for cocoa in the buttercream.
Mini Yule Logs: Use smaller pans to create individual logs for parties or gifts.
Freezing and Storage
Storage:
Store Yule Log Cake in an airtight container in the refrigerator for up to 3 days.
Freezing:
Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Special Equipment Needed
- Jelly roll pan (15×10 inches)
- Parchment paper
- Clean kitchen towel
- Electric mixer or stand mixer
- Offset spatula for decorating
Conclusion
The Yule Log Cake is a festive and elegant dessert that combines a soft, airy chocolate sponge with rich, creamy buttercream. Its rolled shape and bark-like decorations make it a show-stopping centerpiece for any holiday gathering. With simple ingredients, careful technique, and a bit of creativity, this classic French dessert will impress family and friends while filling your kitchen with the warm aroma of chocolate and celebration.
Yule Log Cake
Description
The Yule Log Cake, also known as Bûche de Noël, is a traditional holiday dessert that brings festive cheer to any table. Originating from France, this dessert resembles a log, symbolizing the ancient tradition of burning a Yule log during winter solstice celebrations. The cake is typically a light and airy sponge rolled with rich chocolate buttercream, then decorated to mimic the bark of a log.
Ingredients
For the Sponge Cake:
For the Chocolate Buttercream:
For Decoration (Optional):
Instructions
-
Preheat Oven and Prepare Pan : Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
-
Prepare the Sponge Cake : In a large bowl, beat egg yolks with ½ cup sugar until thick and pale. In another bowl, beat egg whites with remaining sugar until stiff peaks form.
-
Combine Dry Ingredients : Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture. Then fold in the beaten egg whites gently to preserve airiness.
-
Bake the Cake : Spread the batter evenly in the prepared pan. Bake for 12–15 minutes until the cake springs back when lightly touched.
-
Roll the Cake : While still warm, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment, and roll the cake gently with the towel from the short side. Let it cool completely.
-
Make the Chocolate Buttercream : Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth. Stir in vanilla extract.
-
Assemble the Yule Log : Carefully unroll the cooled cake, spread the chocolate buttercream evenly, then roll it back up without the towel.
-
Decorate : Use a spatula to create bark-like texture on the outside. Dust with powdered sugar for a snowy effect. Optionally, add chocolate shavings, berries, or mint leaves for extra flair.
