Buche De Noel (Yule Log Cake)

5 from 2 votes

Buche De Noel (Yule Log Cake)

This Bûche de Noël (Yule Log Cake) recipe is the perfect showstopper for your holiday table. It's not only gorgeous, but also deliciously rich and surprisingly easy to make.

Prep Time45

Cook Time20

Total Time1 5

Course: Cake, Dessert

Cuisine: American, French

Keyword: buche de noel, yule log cake

Servings:

Calories: 360kcal

Author: Joanna Cismaru

Equipment

Ingredients

For The Sponge Cake

4 large eggs separated
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

For The Filling

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For The Chocolate Ganache Frosting

1 cup heavy whipping cream
8 ounces dark chocolate chopped

US Customary - Metric

Instructions

Make The Sponge Cake

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly-roll pan with parchment paper and lightly grease it.
Beat the egg yolks with ½ cup of granulated sugar until light and fluffy. Stir in the vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, whip the egg whites until soft peaks form. Add the remaining ¼ cup of granulated sugar and whip until glossy and stiff.
Gently fold the egg yolk mixture into the dry ingredients. Then fold in the whipped egg whites carefully to keep the batter light.
Pour the batter into the prepared pan and smooth it out. Bake for 12-15 minutes or until a toothpick comes out clean.

Prepare The Filling

Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

Make The Ganache Frosting

In a saucepan, heat the whipping cream just until it starts to simmer.
Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until smooth.

Assemble the Bûche de Noël

Once the cake is out of the oven, immediately roll it up in its parchment paper to give it its log shape. Let it cool completely.
Gently unroll the cooled cake and spread the whipped cream filling evenly over it.
Roll the cake back into its log shape.
Apply the ganache frosting over the cake, using a fork to create a wood-like texture.
Refrigerate for at least 2 hours before slicing and serving.

Video

Notes

Ways to Decorate Your Bûche de Noël to Look Like a Log:

Wood Texture: After applying the ganache, use a fork or a cake comb to run along the length of the cake, creating lines that mimic the natural texture of wood.
Knots and Branches: Use leftover ganache to form 'knots' or 'branches' on the log. You can pipe these on using a piping bag with a round tip or simply spoon and shape them.
End Grain: If you want to go all out, you can even use a piping tip to create a circular pattern on each end of the log to imitate the end grain of cut wood.
Dusting of Snow: A light sprinkling of powdered sugar over the log will give it that fresh snowfall look. For a realistic touch, avoid an even layer; nature is beautifully uneven!
Greenery: Add sprigs of rosemary or edible pine to resemble mini pine branches or even little holly berries made from red candies.
Mushrooms: To really bring the forest floor to your table, create small meringue mushrooms. Pipe meringue onto a baking sheet in the shape of mushroom caps and stems, bake until just set, and then assemble.
Pine Cones: Tiny pine cones (real or edible) can add an extra layer of woodland realness. If you opt for real, make sure to place them in a way that ensures no one will accidentally take a bite!
Twigs: If you're a chocolate lover, make chocolate 'twigs' by drizzling melted chocolate onto parchment paper and freezing it until firm. Place these whimsically around the log.
Fairy Dust: For that little sprinkle of magic, use edible gold or silver dust sparingly.
Berries: Fresh berries like cranberries or raspberries can add pops of color and additional flavor.
Candles: For an evening event, place tiny, non-scented candles on or around your log cake for a cozy, heartwarming glow.

Nutrition