Bûche de Noël Cake

Few desserts embody the magic and elegance of Christmas quite like the Bûche de Noël, or French Yule Log Cake. This traditional holiday centerpiece transforms a simple chocolate sponge cake and creamy filling into a stunning, rustic log, complete with rich “bark” frosting and festive sugar decorations. It’s a true celebration of holiday baking that is guaranteed to impress your guests.

Don’t let the elegant appearance intimidate you! While this recipe requires attention to detail—specifically in baking and rolling the sponge—the process is surprisingly straightforward. We’ll guide you through the two most critical steps: creating a tender, flexible chocolate genoise (sponge cake) and mastering the rolling technique while the cake is warm to prevent cracking. We’ll finish it with a deeply rich chocolate buttercream, textured to look exactly like authentic tree bark.

This Bûche de Noël Cake is not just a dessert; it’s a Christmas tradition. Get ready to create a masterpiece that is beautiful, festive, and unbelievably delicious!

Why This Bûche de Noël Recipe is Flawless

The success of a Yule Log lies in the sponge cake’s ability to roll and the frosting’s stability. Here is how this recipe guarantees a showstopping result:

• Tender Chocolate Genoise: We use a classic sponge cake base (genoise method), where whipped eggs create the lift. By replacing a small amount of flour with cocoa powder, we get a deep chocolate flavor without compromising the essential light and airy structure necessary for rolling.
• The Warm Roll Method (Anti-Crack Secret): The key to preventing the sponge from cracking is rolling it while it is still warm and pliable. This trains the cake into the spiral shape before it cools and stiffens, ensuring a perfect spiral every time.
• Stable Chocolate Buttercream: We use a strong, rich chocolate buttercream (rather than a delicate ganache) for the exterior. This frosting holds its shape beautifully and is easy to “rake” with a fork to create that realistic tree bark texture.
• Make-Ahead Perfection: The sponge cake and the buttercream can both be made 1–2 days in advance. Once assembled, the log can chill overnight, allowing the flavors to meld and making the final log easier to slice.

Ingredients

This recipe is divided into three key components: the light sponge cake, the creamy filling, and the decorative bark frosting.

For the Chocolate Sponge Cake (Jelly Roll Pan Size)

• 4 large eggs, separated, at room temperature
• 1/2 cup granulated sugar, divided
• 1/2 cup all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted

For the Vanilla Whipped Cream Filling

• 1 1/2 cups heavy whipping cream, very cold
• 1/4 cup confectioners’ sugar (powdered sugar)
• 1 teaspoon pure vanilla extract

For the Rich Chocolate Buttercream (The Bark)

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups confectioners’ sugar (powdered sugar), sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup whole milk or heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

Step-by-Step Instructions: Bake, Roll, Fill, and Frost

Follow the rolling technique carefully; this is the most crucial part of the process.

Part 1: Baking the Flexible Sponge Cake (20 Minutes)

1. Prep Pan: Preheat your oven to 350∘F (175∘C). Line a 10×15 inch jelly roll pan completely with parchment paper, leaving a small overhang on the long sides. Grease the parchment paper lightly.
2. Combine Dry Ingredients: Whisk together the sifted flour, sifted cocoa powder, baking powder, and salt in a small bowl.
3. Whip Egg Yolks: In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale, thick, and falls into ribbons (about 3 minutes). Stir in the melted butter.
4. Whip Egg Whites: In a separate, very clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
5. Fold the Batter: Gently fold the egg yolk mixture into the egg whites. Then, gently fold the dry ingredient mixture into the wet mixture, working quickly and lightly until just combined. Do not overmix!
6. Bake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back lightly when touched and the edges just begin to pull away from the paper.

Part 2: The Warm Roll (The Anti-Cracking Method)

1. Prep Rolling Cloth: While the cake bakes, lay a clean, thin, linen kitchen towel (or a new piece of parchment paper) on your counter. Dust it generously and evenly with confectioners’ sugar.
2. Invert and Remove Paper: As soon as the cake comes out of the oven, immediately flip the hot cake onto the prepared towel/parchment paper. Carefully and slowly peel the baking parchment off the cake.
3. Roll While Warm: Starting at the short end, tightly roll the cake and the towel together into a snug log shape.
4. Cool: Let the rolled cake sit seam-side down on a wire rack until it is completely cooled (about 1 hour). Cooling it in this shape trains the sponge to maintain its spiral.

Part 3: Filling and Final Assembly

1. Make Filling: While the cake cools, prepare the filling. Whip the cold heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
2. Unroll: Gently unroll the cooled cake. It will still have its shape, making it easy to handle.
3. Spread Filling: Spread the vanilla whipped cream evenly over the entire surface of the cake, leaving a 1 inch border bare around the edges.
4. Roll Final Log: Starting at the short end, roll the cake back up tightly (this time without the towel). Place the log seam-side down on a foil-lined baking sheet or platter.
5. Chill (Recommended): Cover the log loosely and chill in the refrigerator for at least 30 minutes (or up to 4 hours). This firms up the whipped cream and makes the log easier to frost and handle.

Part 4: The Bark Frosting and Decoration

1. Make Buttercream: Beat the softened butter until creamy. Gradually beat in the sifted confectioners’ sugar and cocoa powder until light and fluffy. Beat in the milk, vanilla, and salt until smooth, adding more milk or cocoa powder as needed to achieve a thick, spreadable consistency.
2. Frost: Cover the entire log evenly with the chocolate buttercream.
3. Create Bark: Use the tines of a fork to run long, uneven lines across the log horizontally and vertically. This creates the realistic, irregular texture of tree bark.
4. Final Touches: Cut off a small diagonal piece from one end and attach it to the side of the log with a dab of frosting to look like a small branch stub. Frost this piece as well.
5. Decorate: Dust with confectioners’ sugar (the “snow”). Add sprigs of fresh rosemary and cranberries, or edible meringue mushrooms, for the classic woodland look.
6. Serve: Chill until ready to serve. Use a sharp, thin knife for clean slices.

Pro Tips for the Ultimate Bûche de Noël

This recipe is precise, and following these technical tips will guarantee a perfect, show-stopping cake.

• Room Temperature Eggs are Mandatory: Warm eggs whip higher and incorporate more air than cold eggs. This aeration is the only source of leavening in the genoise method, making it essential for a light, flexible sponge.
• Sift, Sift, Sift: Sifting both the flour and the cocoa powder prevents lumps and, more importantly, keeps the dry ingredients light. This prevents the heavy flour mixture from deflating the delicate egg whites when folding.
• Roll It While It’s HOT: This is the most crucial step. The heat keeps the sponge pliable and prevents the gluten structure from setting into a flat sheet. If you wait even a few minutes too long, the cake will crack when you attempt the roll.
• Use a Plain Kitchen Towel: Avoid thick, fuzzy towels that can embed lint into your sponge. A thin, smooth linen or cotton towel is best, or you can use another sheet of parchment paper as a rolling aid.
• Score, Don’t Cut: If your sponge cake seems stubborn or you are worried about cracking the initial fold, gently score the sponge (but don’t cut all the way through) 1 inch from the short end before you start rolling. This creates an easy hinge for the roll.

Serving Suggestions and Creative Variations

The classic chocolate and vanilla combination is perfect, but this cake is also easily adapted for other festive flavors.

Serving Suggestions

• The Snow Effect: Always dust the finished log with a light layer of confectioners’ sugar just before serving. It mimics snow and makes the bark texture stand out beautifully.
• Warm Drink Pairing: Serve with espresso, rich hot chocolate, or a warm, spiced beverage like the Spiced Apple Cider Cocktail.
• Ice Cream: Serve a thin slice alongside a scoop of high-quality vanilla bean ice cream or peppermint ice cream.

Flavor Variations

• Mocha Log: Add 2 teaspoons of espresso powder to the sponge cake dry ingredients. For the buttercream, substitute 1/4 cup of the milk with 1/4 cup of cooled, strong brewed coffee.
• Peppermint Twist: Add 1/4 teaspoon of peppermint extract to the vanilla whipped cream filling. Garnish the finished cake with crushed peppermint candies and a drizzle of melted dark chocolate.
• Spiced Log: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground ginger to the sponge cake dry ingredients for a warmer, spiced flavor profile.

Frequently Asked Questions (FAQ)

• Why did my Bûche de Noël crack when I unrolled it? The cake was likely allowed to cool completely before being rolled for the first time. The gluten structure sets as it cools. If you rolled it while it was still hot/warm, the cake was probably over-baked, which dried it out and made it brittle. Use a reliable oven thermometer and pull the cake out at the 10-12 minute mark.
• Can I make the Bûche de Noël ahead of time? Yes, this cake is excellent for making ahead!
  1. Fully Assembled Log (Unfrosted): The filled, rolled log can be stored tightly wrapped in the refrigerator for up to 2 days.
  2. Frosted Log: The fully frosted cake can be stored in the refrigerator for 2–3 days.
  3. Freezing: You can freeze the fully assembled and frosted cake (decorate after thawing) for up to 3 weeks. Wrap it tightly in plastic wrap, then foil. Thaw in the refrigerator overnight.
• How do I prevent the meringue mushrooms from getting soggy? If you use edible meringue mushrooms for decoration, do not place them on the cake until a few hours before serving. They absorb moisture from the buttercream and the air, which can make them sticky. Keep them in an airtight container at room temperature until the last minute.
• What if I don’t have a jelly roll pan? You need a pan with a minimum size of 10×15 inches. A standard rimmed baking sheet (half sheet pan) often works, but verify the exact dimensions. The cake layer needs to be thin enough to roll without tearing. If your pan is significantly smaller, the cake will be too thick, and it will crack.
• Can I substitute the chocolate buttercream for a chocolate ganache? You can, but be aware of the texture difference. Ganache is smoother and harder to texture into bark. If using ganache, allow it to cool and thicken until it reaches a peanut butter consistency before spreading.

This Bûche de Noël is a festive masterpiece that is easier to achieve than you think. Enjoy the ultimate holiday baking project!

Don’t forget to Pin this showstopping French Yule Log Cake and share your favorite Christmas decoration ideas in the comments below!

Bûche de Noël Cake

Maggie

This traditional French Christmas dessert combines a light chocolate sponge cake rolled with whipped cream and covered in a silky ganache. Decorated with meringue mushrooms, this festive Yule Log looks stunning and tastes decadent yet surprisingly easy to make.

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French

Servings 10 slices

Calories 420 kcal

Equipment

• stand mixer
• mixing bowls
• whisk attachment
• parchment paper
• jelly roll pan (10×15 inch)
• pastry bag
• spatula
• tea towel
• paring knife

Ingredients

  

• 1 cup heavy cream
• 1 cup semi-sweet chocolate pieces
• 3 egg whites
• 1/4 tsp cream of tartar
• 3/4 cup superfine sugar
• 4 eggs
• 1/2 cup sugar
• 2/3 cup all-purpose flour
• 1 tbsp corn starch
• 1/3 cup unsweetened cocoa powder
• 2 cups heavy cream (for filling)
• 1/2 cup unsweetened cocoa powder (for filling)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Pour chocolate pieces into a mixing bowl. Heat heavy cream until small bubbles form, then pour over the chocolate and stir until smooth. Chill until spreadable.
• Preheat oven to 200°F. Beat egg whites and cream of tartar to soft peaks, then add sugar gradually until stiff peaks form. Pipe mushroom tops and stems onto parchment and bake 1¼–1½ hours. Let cool in the oven with the door ajar, then assemble with ganache and dust with cocoa powder.
• Preheat oven to 400°F. Beat eggs until light and fluffy (about 5 minutes). Sift together flour, corn starch, and cocoa powder, then fold into eggs. Spread batter on a 10×15-inch jelly roll pan lined with parchment and bake 10 minutes. Roll in a towel dusted with powdered sugar and cool for 30 minutes.
• Whip heavy cream, cocoa powder, powdered sugar, and vanilla to stiff peaks. Chill until ready to use.
• Unroll the cooled cake, spread filling evenly, then roll back up. Frost with ganache, attach a small diagonal slice to form a knot, and decorate with meringue mushrooms. Dust with powdered sugar and cocoa powder before serving.

Notes

To make a vanilla filling instead of chocolate, omit the cocoa powder in the filling step. The meringue mushrooms can be made a day ahead and stored in an airtight container. For extra flair, decorate with sugared cranberries or rosemary sprigs for a snowy woodland look.

Keyword bûche de Noël, christmas dessert, french roll cake, yule log cake