Chocolate Yule Log (Bûche de Noël)
A classic holiday chocolate roll cake filled with creamy buttercream, elegantly presented as a Yule log.
Why You’ll Love This Recipe
This impressive dessert combines a light chocolate sponge with rich buttercream in a visually appealing spiral. It’s ideal for festive gatherings or special events.
ingredients
all‑purpose flour
unsweetened cocoa powder
eggs
sugar
baking powder
salt
butter
vanilla extract
buttercream or whipped filling
powdered sugar (for dusting)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
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Preheat oven and prepare a jelly roll pan.
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Whisk dry ingredients together.
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Beat eggs and sugar until light and fluffy, then fold in dry ingredients.
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Spread batter evenly and bake until springy.
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Turn cake onto a towel dusted with powdered sugar; roll with towel while warm.
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Unroll, spread filling, and re‑roll without the towel.
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Dust with powdered sugar or frost as desired.
Servings and timing
Serves: 10–12
Preparation: 30 minutes
Baking: 15–18 minutes
Cooling & assembly: 30 minutes
Total: ~1 hour 30 minutes
Variations
• Use chocolate ganache instead of buttercream.
• Add coffee syrup to the sponge for extra depth.
• Decorate with festive berries or edible ornaments.
storage/reheating
Store covered in the refrigerator up to 2 days. Bring to room temperature before serving.
FAQs
Why roll the cake while warm?
It helps prevent cracking and forms the classic spiral.
Can I freeze this?
Yes, wrap tightly and freeze up to 1 month.
Is this gluten‑free?
Use a gluten‑free flour blend.
Why dust with powdered sugar?
For light sweetness and decorative effect.
Can I decorate with frosting?
Yes, add chocolate frosting for a log effect.
Does the cake dry out?
Serve soon after assembly to retain moisture.
Can I use whipped cream filling?
Yes, but stabilize with gelatin.
How do I prevent the cake from cracking?
Roll while warm and handle gently.
What occasion suits this?
Holiday celebrations, birthdays, or dinner parties.
Can kids help assemble?
Yes, with supervision.
Conclusion
A chocolate Yule log is a festive, elegant dessert that delights with rich flavour and classic presentation.
PrintChocolate Yule Log (Bûche de Noël)
Chocolate Yule Log (Bûche de Noël) is a festive, rolled sponge cake filled with fluffy cream and coated in rich chocolate ganache, decorated to resemble a wooden log — a classic French holiday dessert that’s as beautiful as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours (including cooling and chilling)
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the filling:
- 3/4 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- For the ganache:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat eggs and sugar until pale and thick, about 3–4 minutes. Add vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture until combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
- Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment and roll cake up with the towel from the short end. Let cool completely.
- Meanwhile, make the filling: beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream filling evenly. Re-roll cake (without towel) and place seam-side down on a serving plate.
- For ganache: heat heavy cream in a saucepan until just simmering. Pour over chocolate and let sit 1 minute. Stir until smooth and glossy. Let cool slightly.
- Spread ganache over the cake, creating bark-like texture with a spatula or fork. Chill for 30 minutes before serving.
- Optional: Dust with powdered sugar and decorate with sugared cranberries or rosemary for a snowy effect.
Notes
- Rolling the cake while warm prevents cracks later when filling.
- Ganache can be made ahead and reheated slightly to spread.
- Store covered in the fridge for up to 3 days.
- You can flavor the filling with cocoa, espresso, or liqueur for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: yule log, bûche de noël, chocolate roll cake, holiday dessert, christmas cake, french dessert
