Also known as a yule log cake, the Bûche de Noël is a classic Christmas centerpiece. If you’re looking to impress this holiday, this is the dessert to do it. This traditional French dessert rolls a filled chocolate sponge cake into a showstopping holiday dessert that is sure to become a staple tradition. You can decorate your yule log cake however you please—this frosted, swirled cake is a stunning winter dessert all on its own with just a dusting of sugary snow.
Don't get intimidated by this rolled cake, but do take your time! If this is your first time making this classic Christmas tradition, read on for our top tips to perfect this festive cake:
What is a Bûche de Noël?
The Bûche de Noël—or yule log cake—is a sponge cake filled and covered with frosting, and rolled to look like a log. A French Christmas tradition that dates back to the 19th century, the cake represents the yule log that families would burn starting on Christmas Eve, symbolizing the new year to come and good luck ahead.
How to make a Bûche de Noël:
— The mixer. We prefer to use a stand mixer in this recipe for the tallest, fluffiest cake, but if you only have a hand mixer, you can use that!
— The best way to roll your yule log cake. We have a few tips. First: Roll your cake in a towel—it makes the process so much easier. Secondly: Roll your cake while it's still warm; warm cakes are more pliable and less likely to crack. Let cool just for a few minutes and then invert it onto the kitchen towel. The towel will protect your hands while rolling during the first roll, and will help to get a tighter swirl.
— Don’t over-bake. An over-baked cake will be dry and crack as it rolls. This thin cake bakes quickly—keep an eye on it.
Decorating your yule log cake:
Traditionally, this cake is made to represent a life-like tree log, but you can decorate it however you please! Mix and match the frostings and fillings to get your ideal version of this classic cake. Try a fluffy cream cheese frosting, spiked whipped cream, or fresh whipped cream with cherries. Garnish with sugared cranberries, chocolate curls and rosemary for a classic look, or simply dust with powdered sugar to resemble a snowy scene if you're looking to stay simple.
Can I make this ahead of time?
If you want to do some prep before the holidays, this cake can be made around 3-4 days ahead of time covered in the fridge.
Storage and freezing:
If you have any leftovers, store in an airtight container in the fridge for around 3-4 days. If you're looking to freeze it, wrap the cake—without the powdered sugar and other decorations—with storage wrap and aluminum foil before freezing for up to three months.
Made this? Let us know how it went in the comments below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 3 hrs
- Cal/Serv:
- 549
Ingredients
For the cake
Cooking spray
- 6
large eggs, separated
- 1/2 c.
all-purpose flour
- 1/4 c.
unsweetened cocoa powder
- 3/4 c.
granulated sugar, divided
- 1/4 tsp.
kosher salt
Powdered sugar, for sprinkling
For the filling
- 1 1/4 c.
heavy cream
- 1/4 c.
powdered sugar
- 2 tsp.
gelatin (optional)
- 1 tsp.
pure vanilla extract
Pinch kosher salt
For the frosting and decorating
- 1/2 c.
(1 stick) butter, softened
- 1 1/2 c.
powdered sugar, plus more for garnish
- 5 Tbsp.
cocoa powder
- 1 tsp.
pure vanilla extract
- 3 Tbsp.
heavy cream
Pinch kosher salt
Chocolate curls, for garnish
Cranberries, for garnish
Small rosemary sprigs, for garnish
Directions
- Step1Preheat oven to 350°. Line a 15"-x-10"jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.
- Step2In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.
- Step3In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
- Step4Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.
- Step5Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.
- Step6Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.
- Step7Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safebowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!
- Step8In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream.Refrigerate until ready to use.
- Step9When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll.Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.
- Step10Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.
- Step11When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.
