Christmas Chocolate Yule Log Cake (Bûche de Noël)

Introduction

The Christmas Chocolate Yule Log Cake (Bûche de Noël) is a timeless French holiday dessert that embodies the magic of the festive season. Traditionally designed to resemble a wooden log, it symbolizes warmth, family, and celebration during winter. This light, fluffy sponge cake rolled with creamy chocolate filling and coated with rich frosting is not only delicious but also an artistic centerpiece for the holiday table.

Decorated with powdered sugar (to look like snow), sugared cranberries, or meringue mushrooms, it becomes a showstopper dessert that brings joy and wonder to Christmas gatherings.

Why I Love This Recipe

I love this recipe because it captures the essence of Christmas in every bite—light sponge, luscious filling, and a decadent chocolate frosting that melts in your mouth. The rolling of the cake feels like a festive ritual, and the decorations make it as fun as it is delicious.

It’s not just a dessert, it’s an experience. Every year, making and serving this cake brings nostalgia, tradition, and creativity together.

Why This is a Must-Try Dish

This Yule Log Cake is a must-try because:

• It’s a classic European Christmas tradition that delights both kids and adults.
• The combination of airy sponge, silky filling, and rich frosting is irresistible.
• It looks elegant and impressive, but it’s easier to make than it seems.
• It can be decorated endlessly—perfect for showing your personal holiday style.

Recipe Information

• Preparation Time: 40 minutes
• Cooking Time: 15 minutes
• Total Time: 55 minutes
• Servings: 8–10 slices
• Calories: ~380 calories per serving (depending on frosting and filling)

Cuisine and Course

• Cuisine: French / European
• Course: Dessert

Ingredients

For the Sponge Cake:

• 4 large eggs (separated)
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ tsp baking powder

For the Filling:

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional) 2 tbsp chocolate spread or melted chocolate for richness

For the Frosting (Chocolate Ganache Buttercream):

• 1 cup (170 g) dark chocolate, chopped
• ½ cup (120 ml) heavy cream
• ½ cup (115 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar

Decorations (Optional):

• Powdered sugar (snow effect)
• Fresh rosemary sprigs
• Sugared cranberries
• Meringue mushrooms

Simple Cooking Directions

1. Make sponge cake, bake, and roll while warm.
2. Whip cream filling and spread inside cooled sponge.
3. Roll cake again with filling.
4. Cover with chocolate ganache buttercream.
5. Decorate with holiday touches.

Step-by-Step Preparation Method

1. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a jelly roll pan (10x15 in / 25x38 cm) with parchment paper.
2. Whisk egg yolks with sugar and vanilla until pale and creamy.
3. In another bowl, sift flour, cocoa powder, salt, and baking powder.
4. Beat egg whites until stiff peaks form, then fold gently into yolk mixture.
5. Fold in dry ingredients carefully (do not overmix).
6. Spread batter evenly in prepared pan and bake for 12–15 minutes.

2. Roll the Cake:

1. While still warm, invert cake onto a kitchen towel dusted with powdered sugar.
2. Peel off parchment paper and roll cake gently with towel inside.
3. Let cool completely rolled up (this prevents cracks later).

3. Make the Filling:

1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks.
2. (Optional) fold in chocolate spread or melted chocolate.

4. Assemble the Cake:

1. Carefully unroll cooled sponge.
2. Spread filling evenly.
3. Roll cake tightly back into a log shape.

5. Make the Frosting:

1. Heat heavy cream until steaming, pour over chopped chocolate, let sit 2 min, stir until smooth.
2. Beat butter until fluffy, add powdered sugar, then mix in cooled ganache.

6. Decorate:

1. Spread frosting over cake.
2. Use a fork to create a bark-like texture.
3. Dust with powdered sugar and decorate with rosemary sprigs, sugared cranberries, or meringue mushrooms.

How to Serve

• Serve sliced into 1-inch thick pieces.
• Accompany with hot cocoa, coffee, or mulled wine for a true Christmas treat.
• Garnish each slice with a dollop of whipped cream or a drizzle of chocolate sauce.

Additional Recipe Tips

• Roll the sponge while warm to prevent cracks.
• Don’t overbake—the cake should stay soft and flexible.
• If cracks appear, frosting will cover them beautifully.
• Make it ahead a day in advance—it tastes even better after chilling overnight.

Variations

• Mocha Yule Log: Add 1 tbsp instant coffee powder to the sponge and frosting.
• White Chocolate Log: Use white chocolate ganache and raspberry filling.
• Nutty Log: Add chopped hazelnuts or almonds to the filling.
• Kids’ Version: Fill with Nutella and whipped cream.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• Jelly roll pan (10x15 in / 25x38 cm)
• Parchment paper
• Electric mixer (hand or stand)
• Offset spatula (for frosting)
• Kitchen towel (for rolling sponge)

Conclusion

The Christmas Chocolate Yule Log Cake (Bûche de Noël) is not just a dessert, it’s a festive tradition that brings families together. With its light sponge, creamy filling, and rich chocolate frosting, it delivers both flavor and holiday magic. Its rustic log-like appearance makes it the perfect centerpiece for Christmas celebrations.