Bûche de Noël Cake

Here is my favorite Yule Log Cake (Bûche de Noël) recipe, with a light chocolate sponge cake rolled up with whipped cream, and covered in a rich chocolate ganache that looks like tree bark.

This classic French Christmas dessert has become a tradition in our house every December. The kids love helping me roll the cake, and honestly, even if it cracks a little, it just adds to that rustic log look!

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What Kind of Chocolate Should I Use?

For this yule log cake, you’ll want to use good quality bittersweet or dark chocolate with a cocoa percentage between 60-70%. The chocolate is a key player in your frosting, so it’s worth spending a bit more on a brand you actually enjoy eating on its own. You can find baking chocolate in bars or chips at most grocery stores, but I’d recommend going with bar chocolate and chopping it yourself since it tends to melt more smoothly. If you only have semisweet chocolate on hand, that’ll work too – your frosting will just be a touch sweeter, which isn’t necessarily a bad thing for dessert.

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Options for Substitutions

While some ingredients in this classic French dessert are pretty essential, there’s still room for a few swaps:

• Cake flour: Don’t have cake flour? Make your own by measuring 1/2 cup all-purpose flour, removing 1 tablespoon, and replacing it with 1 tablespoon cornstarch. Sift it together a few times to get that fine texture.
• Espresso powder: This ingredient deepens the chocolate flavor, but if you don’t have it, you can use instant coffee granules or just leave it out. The cake will still taste great.
• Bittersweet or dark chocolate: Semisweet chocolate works fine as a substitute. Just keep in mind it’ll be a bit sweeter, so you might want to reduce the confectioners’ sugar in the whipped cream slightly.
• Vanilla extract: Vanilla bean paste adds nice flecks and works as a one-to-one swap. You could also use almond extract for a different flavor profile, but use half the amount as it’s stronger.
• Eggs: The separated eggs are really important for this recipe – they create the light, airy texture of the cake roll. I wouldn’t recommend substituting these as the structure depends on properly whipped egg whites.

Watch Out for These Mistakes While Baking

The biggest mistake when making a yule log is overbaking the cake, which causes it to crack when you try to roll it – pull it from the oven as soon as a toothpick comes out clean, usually around 10-12 minutes, and roll it while it’s still warm and flexible.

Rolling the cake in a kitchen towel dusted with powdered sugar immediately after baking helps it “remember” its shape and prevents cracking later when you add the filling.

When melting the chocolate for the ganache, avoid overheating it by using a double boiler or microwaving in short 15-second bursts, as burnt chocolate will turn grainy and ruin your frosting.

Finally, make sure your egg whites are completely free of any yolk traces and beat them to stiff peaks – this creates the airy texture that makes the cake easy to roll without breaking.

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What to Serve With Yule Log Cake?

A yule log cake is pretty rich and decadent on its own, so I like to keep the sides simple and let the cake be the star of your holiday table. A cup of hot coffee or espresso is perfect alongside since the chocolate and coffee flavors really complement each other, plus it helps balance out the sweetness. You could also serve it with some fresh berries like raspberries or strawberries, which add a nice pop of tartness that cuts through the cream and chocolate. If you want to make it extra special for the holidays, a small glass of dessert wine or even some peppermint hot chocolate would be a fun pairing for your guests.

Storage Instructions

Store: Keep your yule log in the fridge since it has cream-based frosting. Cover it loosely with plastic wrap or place it in a cake container, and it’ll stay fresh for up to 3 days. The cake actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze the unfrosted cake roll wrapped tightly in plastic wrap for up to 1 month. I don’t recommend freezing the finished decorated cake though, as the frosting texture won’t be quite the same after thawing.

Serve: Take the cake out of the fridge about 20-30 minutes before serving so it can come to room temperature slightly. This makes it easier to slice and brings out the best flavor and texture in both the cake and frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 30-35 g
• Fat: 160-170 g
• Carbohydrates: 210-225 g

Ingredients

For the sponge cake:

• 1/4 tsp salt
• 1/2 tsp espresso powder (enhances chocolate flavor)
• 1/2 cup cake flour (I always use King Arthur)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract (I use Madagascar vanilla)
• 1/4 cup unsweetened cocoa powder (sifted)
• 1 tsp baking powder
• 4 large eggs (room temperature)

For the chocolate ganache:

• pinch salt
• 1 tsp vanilla extract
• 8 oz bittersweet chocolate (chopped finely)
• 3/4 cup heavy cream (warmed for smooth ganache)
• 1 tbsp unsalted butter (melted)

For the whipped cream filling:

• 1 cup heavy cream (cold)
• 1 tsp vanilla extract (I prefer real vanilla)
• 1/4 cup confectioners’ sugar (sifted)

Step 1: Prepare the Cake Batter and Bake

• 1/2 cup cake flour
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 4 large eggs
• 1/4 tsp salt
• 1/2 tsp espresso powder

Preheat your oven to 350°F and line a jelly roll pan with parchment paper.

In a large bowl, whisk together the cake flour, sifted cocoa powder, baking powder, espresso powder, and 1/4 teaspoon of salt.

In a separate bowl, whip the room temperature eggs until light and foamy, then gradually add the granulated sugar and 1 teaspoon of vanilla extract, continuing to whip until the mixture is thick and pale.

Gently fold half of the dry ingredient mix into the egg mixture, then fold in the remaining dry ingredients until just combined without overmixing.

Pour the batter evenly onto the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

I like to ensure my eggs are at room temperature for maximum volume and a lighter cake.

Step 2: Cool and Roll the Cake

• 1/4 cup confectioners’ sugar

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted lightly with confectioners’ sugar.

Gently peel off the parchment paper.

Starting from one short end, roll the cake tightly along with the towel.

Let the rolled cake cool completely at room temperature; this step is crucial for preventing cracks later on when you unroll and fill it.

I typically leave it to cool for at least an hour to ensure it’s fully set.

Step 3: Prepare the Chocolate Ganache

• 8 oz bittersweet chocolate
• 3/4 cup heavy cream
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• pinch salt

Finely chop the bittersweet chocolate and place it in a heatproof bowl with the melted unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt.

In a small saucepan, warm the 3/4 cup of heavy cream over medium heat until it just begins to simmer around the edges; do not boil.

Pour the hot cream over the chocolate mixture, let it sit for 5 minutes, then stir gently from the center outwards until completely smooth and glossy.

Set aside to cool to room temperature until it thickens to a spreadable consistency; if it’s too warm, it will melt your whipped cream.

Step 4: Whip the Cream Filling

• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup confectioners’ sugar

In a chilled bowl, combine the cold heavy cream, 1 teaspoon of vanilla extract, and the remaining 1/4 cup of sifted confectioners’ sugar.

Whip with an electric mixer on medium-high speed until firm peaks form.

Be careful not to over-whip, as it can quickly turn grainy.

This will be the light and airy filling for your cake roll.

Step 5: Assemble and Decorate the Yule Log

Once the cake is completely cool, carefully unroll it.

Evenly spread the whipped cream filling over the entire surface, leaving about a 1-inch border clear at one short end.

Tightly re-roll the cake, starting from the short end with the cream all the way to the uncreamed edge.

Transfer the rolled cake to a serving platter.

If desired, cut a small piece off one end at an angle and attach it to the side of the log with a little ganache to create a ‘branch’.

Finally, spread the cooled chocolate ganache all over the cake, covering it completely.

Use a fork or toothpick to create a wood-grain texture, then chill until the ganache is set before garnishing and serving.

For a truly professional finish, I always ensure my ganache is the perfect temperature for spreading—not too hot to melt the cream, and not too cold to be unmanageable.

Bûche de Noël Cake

Delicious Bûche de Noël Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the sponge cake:

• 1/4 tsp salt
• 1/2 tsp espresso powder (enhances chocolate flavor)
• 1/2 cup cake flour (I always use King Arthur)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract (I use Madagascar vanilla)
• 1/4 cup unsweetened cocoa powder (sifted)
• 1 tsp baking powder
• 4 large eggs (room temperature)

For the chocolate ganache:

• pinch salt
• 1 tsp vanilla extract
• 8 oz bittersweet chocolate (chopped finely)
• 3/4 cup heavy cream (warmed for smooth ganache)
• 1 tbsp unsalted butter (melted)

For the whipped cream filling:

• 1 cup heavy cream (cold)
• 1 tsp vanilla extract (I prefer real vanilla)
• 1/4 cup confectioners' sugar (sifted)

Instructions

 

• Preheat your oven to 350°F and line a jelly roll pan with parchment paper. In a large bowl, whisk together the cake flour, sifted cocoa powder, baking powder, espresso powder, and 1/4 teaspoon of salt. In a separate bowl, whip the room temperature eggs until light and foamy, then gradually add the granulated sugar and 1 teaspoon of vanilla extract, continuing to whip until the mixture is thick and pale. Gently fold half of the dry ingredient mix into the egg mixture, then fold in the remaining dry ingredients until just combined without overmixing. Pour the batter evenly onto the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. I like to ensure my eggs are at room temperature for maximum volume and a lighter cake.
• While the cake is still warm, carefully invert it onto a clean kitchen towel dusted lightly with confectioners' sugar. Gently peel off the parchment paper. Starting from one short end, roll the cake tightly along with the towel. Let the rolled cake cool completely at room temperature; this step is crucial for preventing cracks later on when you unroll and fill it. I typically leave it to cool for at least an hour to ensure it's fully set.
• Finely chop the bittersweet chocolate and place it in a heatproof bowl with the melted unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt. In a small saucepan, warm the 3/4 cup of heavy cream over medium heat until it just begins to simmer around the edges; do not boil. Pour the hot cream over the chocolate mixture, let it sit for 5 minutes, then stir gently from the center outwards until completely smooth and glossy. Set aside to cool to room temperature until it thickens to a spreadable consistency; if it's too warm, it will melt your whipped cream.
• In a chilled bowl, combine the cold heavy cream, 1 teaspoon of vanilla extract, and the remaining 1/4 cup of sifted confectioners' sugar. Whip with an electric mixer on medium-high speed until firm peaks form. Be careful not to over-whip, as it can quickly turn grainy. This will be the light and airy filling for your cake roll.
• Once the cake is completely cool, carefully unroll it. Evenly spread the whipped cream filling over the entire surface, leaving about a 1-inch border clear at one short end. Tightly re-roll the cake, starting from the short end with the cream all the way to the uncreamed edge. Transfer the rolled cake to a serving platter. If desired, cut a small piece off one end at an angle and attach it to the side of the log with a little ganache to create a 'branch'. Finally, spread the cooled chocolate ganache all over the cake, covering it completely. Use a fork or toothpick to create a wood-grain texture, then chill until the ganache is set before garnishing and serving. For a truly professional finish, I always ensure my ganache is the perfect temperature for spreading—not too hot to melt the cream, and not too cold to be unmanageable.