Print

Classic Bûche de Noël (Yule Log Cake)

A close-up of a chocolate Yule log cake rolled with white cream filling, dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional rolled chocolate sponge cake filled with cream and frosted to look like a festive log, perfect for a holiday centerpiece.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides. Lightly grease the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is pale, thick, and triples in volume, about 5 to 7 minutes. This step is key for a flexible sponge.
  3. In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Fold in the vanilla extract last.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper carefully. While the cake is still hot, roll it up tightly starting from a short end, along with the towel inside. Let it cool completely rolled up on a wire rack.
  8. Prepare the filling: Whip the heavy cream and 1/4 cup powdered sugar until stiff peaks form. Set aside.
  9. Prepare the chocolate frosting: In a bowl, beat the softened butter until creamy. Gradually add the 2 cups of powdered sugar and 1/2 cup cocoa powder, alternating with the milk/cream, beating until smooth. Mix in the vanilla.
  10. Once the cake is cool, carefully unroll it. Spread the whipped cream filling evenly over the entire surface of the sponge.
  11. Reroll the cake tightly, without the towel, starting from the same short end. Place the rolled cake seam-side down on a serving platter.
  12. Use an offset spatula to cover the entire cake with the chocolate frosting. Use the back of a fork or a knife to create bark-like textures on the top and sides. Trim the ends if necessary to expose the swirl.
  13. Chill the cake for at least 1 hour before serving. Dust with powdered sugar for a snowy effect before presenting.

Notes

  • For a more stable roll, you can dust the warm cake with cocoa powder instead of powdered sugar before rolling it in the towel.
  • If you are interested in meal planning for your holiday baking schedule, consider looking into best meal delivery services for easy weeknight dinners.
  • To make meringue mushrooms for decoration, pipe small mushroom caps and stems separately, bake until crisp, and then assemble with a dab of frosting.

Nutrition

Find it online: https://blissbatter.com/yule-log-cake-recipe-bche-de-noel/