The Yule Log (Bûche de Noël) Recipe is a festive classic that's as delightful to make as it is to eat. Traditionally enjoyed around Christmas, this dessert combines a light chocolate sponge rolled with creamy filling and a glossy chocolate ganache that mimics a tree log. Whether you're new to holiday baking or a seasoned pro, this recipe brings charm and warmth to any celebration.
Jump to:
In the Kitchen
This Yule Log (Bûche de Noël) Recipe gives you a tender chocolate sponge that rolls beautifully without cracking and a silky cream filling that’s never too sweet. I love how simple ingredients come together to create a centerpiece dessert that’s both impressive and comforting.
- Juicy and Tender Every Time: Beating your eggs and sugar until pale creates a sponge that’s airy and stable enough to roll without breaking.
- Golden, Satisfying Finish: The rich ganache with its bark-like texture seals the log with a luxurious sheen and festive look.
- Simple Ingredients, Big Impact: Pantry staples like cocoa and cream transform into something dazzling without fuss.
- Weeknight to Weekend Ready: You can prepare it ahead, making holiday entertaining a breeze.
Ingredients at a Glance
For the best Yule Log (Bûche de Noël) Recipe, I always recommend choosing fresh eggs and good-quality chocolate — they really make a difference in flavor and texture. When it comes to cocoa powder and cream, opting for full-fat versions pays off handsomely in richness.
- Eggs: Use large fresh eggs to ensure volume and richness in your sponge.
- Granulated sugar: Provides sweetness and structure when well-beaten with eggs.
- All-purpose flour: All-purpose works great here for a tender yet sturdy sponge.
- Cocoa powder: Choose unsweetened for deep chocolate flavor without extra sweetness.
- Baking powder & salt: Small amounts help the sponge rise evenly and balance flavor.
- Heavy cream: Full-fat cream whips beautifully for the filling and creates silky ganache.
- Powdered sugar: For smooth sweetness in the whipped cream.
- Vanilla extract: Adds warmth and rounds out the creaminess.
- Dark chocolate: Look for good quality 60-70% cacao for glossy, rich ganache.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Yule Log (Bûche de Noël) Recipe
Step 1 — Prep and Bake the Chocolate Sponge
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. This setup ensures your delicate sponge won’t stick and will come out cleanly. In a mixing bowl, beat four eggs and half a cup of granulated sugar on medium-high until the mixture becomes thick, pale, and fluffy—this takes about 5 minutes with a stand or hand mixer. You’ll notice the batter lifts slowly off the whisk, which means plenty of air is incorporated for a light sponge.
Step 2 — Fold in Dry Ingredients Gently
In a separate bowl, sift together ⅓ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. This keeps the cocoa and leavening evenly distributed without clumps. Carefully fold these dry ingredients into the egg mixture with a spatula—take your time here. You want to keep as much air as possible, so gentle strokes working from the bottom help avoid deflating your batter.
Step 3 — Baking and Rolling the Sponge While Warm
Spread the batter evenly into the prepared pan, smoothing the top to create a uniform layer about ½-inch thick. Bake for 10-12 minutes until the cake springs back lightly when touched. Don’t let it brown too much—this sponge should remain soft and pliable. While warm, carefully invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Gently peel off the parchment paper, then roll the cake up in the towel from the short end. This step “trains” the sponge to roll without cracking once cooled.
Step 4 — Whip the Cream Filling and Assemble
Whip 1 cup of heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. This luscious cream adds lightness and balances the cocoa’s richness. Once the sponge is completely cool, unroll it gently and spread the whipped cream evenly over the surface. Take care not to press too hard or tear the cake. Then, re-roll the sponge without the towel, making a tight but gentle log.
Step 5 — Create the Ganache and Decorate
To make the ganache, heat 1 cup of heavy cream until just boiling and pour it over 8 ounces of chopped dark chocolate. Let it sit for a minute to soften the chocolate, then stir gently to create a glossy, smooth ganache. Spread this over your rolled cake with a spatula. I like to use a fork to gently mark the ganache with bark-like ridges, giving the log a rustic, woodsy look. Chill the cake in the fridge until the ganache is set and the flavors meld, usually at least one hour.
Things to Remember
This recipe is all about timing and gentle handling. Rolling while warm prevents cracks, and folding the dry ingredients delicately keeps your sponge airy. I’ve learned that prepping your workspace beforehand—like lining pans and dusting towels—makes the process flow smoothly.
- Doneness Cue: The cake should bounce back gently when touched but not brown too darkly.
- Temperature Trick: Roll the sponge while it's warm to avoid cracks.
- Make-Ahead Move: The Yule Log holds well in the fridge and can be assembled a day ahead.
- Common Pitfall: Overfolding batter can deflate it—use soft, slow folds to keep it light.
Ways to Serve It
Finishing Touches
Sprinkling powdered sugar or edible glitter can mimic a snowy forest floor on your log, which is just magical. I also love adding fresh berries or small sprigs of mint for a pop of color and freshness. These little details bring the Yule Log (Bûche de Noël) Recipe from simple to stunning with minimal effort.
Plays Well With
This cake pairs beautifully with a cup of rich coffee or a glass of sparkling wine to balance sweetness. For texture contrast, serve it alongside lightly toasted nuts or a bright citrus salad. These elements round out the dessert experience without stealing the spotlight.
Simple Plating Upgrades
Try slicing the log at a slight angle and fanning the pieces out on a long platter. Drizzling extra ganache or warm caramel on the plate adds an elegant flair. Even sprinkling a few chocolate shavings or chopped nuts can elevate the presentation instantly, making it perfect for holiday hosting or a cozy family night.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep any leftover Yule Log wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 3 days. You’ll notice the sponge softens slightly over time, soaking up a touch more moisture from the cream and ganache, which some actually prefer for a melt-in-your-mouth feel.
Freezing Tips
This Yule Log freezes well if wrapped tightly first in plastic wrap and then foil. Freeze for up to a month. To thaw, move it to the refrigerator overnight. Keep in mind the ganache texture may change slightly, becoming a bit firmer, but the flavor stays rich and satisfying.
Reheating Yule Log (Bûche de Noël) Recipe Without Drying Out
Since this dessert is best served chilled, reheating is usually unnecessary. But if you want to gently warm slices, use short bursts in the microwave at low power—10 seconds at a time—with a damp paper towel nearby to keep moisture. Alternatively, a quick 3-5 minute warm-up in a 300°F oven wrapped in foil does the trick without drying out the ganache or sponge.
Frequently Asked Questions
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure it contains xanthan gum or a similar binder to maintain the sponge’s structure.
Heavy cream is best for stability and richness, but you could use whipping cream with at least 30% fat. Avoid milk or half-and-half as they won't whip properly into stiff peaks.
The key is to roll the sponge while it’s warm right out of the oven. The kitchen towel and powdered sugar help it hold shape without sticking, training it to roll smoothly when you add the filling later.
Yes, you can make the ganache a day before and refrigerate it. Before spreading on the cake, whisk it briefly to restore smoothness, then apply. This can save time on busy holiday days.
Final Thoughts
This Yule Log (Bûche de Noël) Recipe has become a holiday staple in my kitchen because it’s approachable yet impressive. The tender, chocolatey sponge paired with whipped cream filling and glossy ganache wins over every crowd, and I hope it brings you as much joy in baking and sharing as it has for me. Remember, the magic is in the gentle handling and the festive spirit you put into it — happy baking!
PrintFull Printable Recipe
Yule Log (Bûche de Noël) Recipe
This classic Yule Log (Bûche de Noël) recipe features a light cocoa sponge cake rolled with a creamy vanilla filling and covered in rich dark chocolate ganache, perfect for festive holiday celebrations.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Ingredients
Sponge Cake
- 4 eggs
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the batter: In a bowl, beat the eggs and granulated sugar until the mixture is thick and pale, indicating it has incorporated enough air for a light sponge. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture to maintain airiness.
- Bake the sponge cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 12 minutes or until the cake springs back when gently pressed, indicating it is cooked through but still moist.
- Roll the cake to cool: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Allow it to cool completely in this rolled shape to set its form.
- Prepare the filling: Whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Unroll and fill: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel, keeping the filling inside.
- Make the ganache: Heat the heavy cream until just boiling, then pour it over the chopped dark chocolate. Let the mixture sit for a minute before stirring until smooth and glossy.
- Coat the cake: Spread the ganache evenly over the rolled cake. Use a fork to create a bark-like texture on the ganache to mimic the look of a Yule Log.
- Decorate and chill: Decorate the cake as desired with festive accents. Refrigerate the Yule Log until ready to serve to allow the ganache to set properly.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Dust the towel lightly with powdered sugar to prevent sticking when rolling the cake.
- If the ganache is too thick, warm it slightly before spreading to maintain a smooth texture.
- You can substitute the heavy cream in the filling with mascarpone for a richer taste.
- Use fresh decorations like holly leaves or edible gold dust for a festive presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Leave a Reply