Bûche de Noël (Yule Log Cake)

This Bûche de Noël, or Yule Log Cake, is a French Christmas tradition. This cake consists of a chocolate sponge filled with whipped cream and decorated with chocolate ganache. For an even more realistic cake, decorate with meringue mushrooms and sugared cranberries.

This cake is the perfect centerpiece for your Christmas dinner! For more showstoppers, also check out this Cranberry Orange Cheesecake or this Coconut Bundt Cake.

I made my first yule log cake back in 2007, and I was totally overwhelmed when I first saw the recipe. I was trying to stretch myself in the kitchen, and I knew that recipe would be a stretch.

But guess what? Once I actually made the cake, I realized that it’s really not that complicated or hard. Yes, there are a few components, and yes, it does require some decorating. But I’m pretty sure someone of all skill levels could make this cake!

After re-testing the original bûche de Noël that I made here for the blog, I decided it needed some changing. And after many tests, my family declared this version the winner.

I mean – what’s not to love? A tender chocolate cake, whipped cream filling, and a dreamy, creamy ganache. Throw in those meringue mushrooms and sugared cranberries and my family declared this cake one of their favorites!

Ingredients

Flour: You only need 3 tablespoons of flour for this cake. It is a sponge cake, so eggs give it most of its structure.

Cornstarch: The cornstarch makes this cake nice and tender – and perfect for rolling!

Cocoa Powder: The chocolate flavor in this cake comes from the cocoa powder. I used regular unsweetened cocoa powder.

Salt: This is to balance the flavors.

Eggs: This cake has 5 eggs, but you’ll add the yolks and the whites at different times. The whites are whipped to add volume to the cake.

Sugar: You’ll need granulated sugar for the cake.

Vanilla: There is vanilla in both the cake and the filling. I always like to use real vanilla extract.

Cream: You’ll want heavy whipping cream. You want the filling nice and thick.

Powdered Sugar: The filling is sweetened with powdered sugar.

Marshmallow Fluff: This is a secret I recently learned – add in a bit of marshmallow fluff (or marshmallow creme) to help stabilize the whipped cream.

Chocolate: You’ll want a good chocolate for the ganache.

How to Make a Bûche de Noël

This recipe can look a little overwhelming at first glance. But as long as you cut it into parts, it’s actually quite easy! I’ve got lots of photos here to help walk you through each step of the way.

MAKE THE CAKE:

Start by mixing together your dry ingredients. Set this aside so that it is ready when you need it.

In the bowl of a stand mixer, or in a large bowl, combine the egg yolks, the sugar, and the vanilla.

Beat these together until the mixture is smooth and thick.

Sift half of the dry ingredients into the bowl. Use a spatula to fold the dry ingredients into the mixture.

Sift the remaining dry ingredients in and fold until there are no dry patches.

In another bowl, whip the egg whites until they are stiff.

Gently fold the egg whites into the cake. You want to make sure no white streaks remain, but you don’t want to overmix.

Pour the batter into a sheet pan that has been lined with parchment paper and sprayed with nonstick cooking spray.

Bake the cake just until it is set. You don’t want to overbake the cake, because it will crack when you roll it. Let the cake cool for just a couple of minutes, then sprinkle generously with powdered sugar.

Turn the cake over onto a tea towel or a piece of parchment paper. Remove the parchment from what is now the top of the cake.

Sprinkle this side of the cake with powdered sugar.

Roll the cake with the towel or the parchment paper and let it sit until the cake is cool.

MAKE THE FILLING:

While the cake is cooling, make the filling. Whip the cream in a bowl until it is thick, then start adding in the sugar and the vanilla. Beat until soft peaks form.

Melt the marshmallow fluff just until you can stir it, then let it cool slightly. Add it to the cream mixture. Continue to beat until you have stiff peaks.

Once the cake is cool, unroll the cake and remove the towel (or the parchment paper). Spread the whipped cream on top, then re-roll the cake. Roll gently, so that the cream doesn’t squeeze out of the cake.

Wrap the cake in plastic wrap and refrigerate for at least an hour. I like to refrigerate the cake overnight at this point.

MAKE THE WHIPPED CHOCOLATE GANACHE:

Place the chocolate in a medium sized bowl. Heat the cream until just before boiling, then pour over the chocolate.

Let the mixture sit for about an minute, then start stirring. Continue to stir until the chocolate has all melted. Let this mixture cool to room temperature.

Once at room temperature, transfer to a stand mixer (you can also do this with a hand mixer) and whip until the mixture is thick.

ASSEMBLE THE CAKE:

Cut the ends off of the cake, if needed, then cut a portion off of one end on a diagonal. This can be any size you want, but typically about 1/4 of the cake. (Mine in the photos is more than that, so I ended up with more of a stubby cake.)

Place the cut end on the side of the longer piece. Use the whipped chocolate ganache to frost the cake, leaving the swirled ends uncovered to show the roll.

I chose to just run a spatula across the frosting to resemble bark, but you can also use a fork.

Decorate with meringue mushrooms and sugared cranberries, if desired. I also like to use a bit of rosemary.

Make Ahead Instructions

This cake is easy to make in advance, but I do recommend not frosting the cake until you are ready to serve it.

To make ahead, you can assemble the cake up to the point of filling the roll with the whipped cream up to 2 days in advance. Cover tightly with plastic wrap and refrigerate.

The whipped ganache is best made fresh. If you do make it ahead of time, it will harden up some, so you will need to re-whip it.

Make it Your Own

This cake is easy to customize! Here are a few ways to change things up:

• Leave the cake in one long log – you don’t have to cut off a piece to resemble the branch!
• Use your favorite buttercream instead of the whipped chocolate ganache.
• Make a chocolate whipped cream by adding a bit of cocoa powder.
• Use a buttercream filling instead of the whipped cream.
• Roll the cake the long way for a thinner, longer log.

More Christmas Recipes

Cranberry Orange Cookies
Peppermint Popcorn with Cookies
Eggnog Quick Bread with Eggnog Glaze
Cherry Nut Chocolates
The Best Sugar Cookie Recipe with Sugar Cookie Icing

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