Bûche de Noël (Yule Log Cake) Recipe – Chocolate Holiday Classic

🎁 Introduction: A Dessert with Deep Holiday Roots

The Bûche de Noël, or Yule Log Cake, is more than just a dessert—it’s a symbol of tradition, celebration, and culinary artistry. Originating in France in the 19th century, this dessert was inspired by the centuries-old custom of burning a decorated Yule log during winter solstice festivals. Over time, the tradition evolved into a chocolate sponge cake rolled with filling and frosted to resemble a rustic log, often adorned with meringue mushrooms, sugared cranberries, and dustings of powdered sugar “snow.”

It’s a beautiful centerpiece and a delicious way to honor festive moments.

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✨ Why You’ll Love This Cake

• Light and airy chocolate sponge
• Luscious whipped cream or buttercream filling
• Rich chocolate ganache topping
• Impressive yet approachable recipe
• Make-ahead and freezer-friendly
• Perfect for Christmas Eve or holiday parties

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🧾 Ingredients (Serves 10–12)

For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
• ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract

For the Filling (choose one):

Option 1: Whipped Cream Filling

• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla

Option 2: Chocolate Buttercream Filling

• ½ cup butter, room temp
• 1½ cups powdered sugar
• ¼ cup cocoa powder
• 1 tsp vanilla
• 1–2 tbsp milk

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 2 tbsp unsalted butter

Optional Decorations:

• Meringue mushrooms
• Sugared cranberries
• Rosemary sprigs
• Powdered sugar (for “snow”)

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🧑‍🍳 Step-by-Step Directions

1. Prepare the Sponge Cake

• Preheat oven to 350°F. Line a 10×15” jelly roll pan with parchment and lightly grease.
• In a bowl, whisk flour, cocoa powder, baking powder, and salt.
• In a separate bowl, beat eggs and sugar for 5–7 minutes until pale, thick, and tripled in volume.
• Fold in vanilla, then dry ingredients gently until just combined.

2. Bake and Roll

• Pour batter into prepared pan. Spread evenly.
• Bake for 10–12 minutes or until cake springs back to touch.
• Immediately turn cake out onto a clean towel dusted with powdered sugar.
• Peel off parchment and gently roll up cake with the towel. Let cool completely.

3. Make the Filling

Whipped Cream: Beat cold cream with powdered sugar and vanilla to stiff peaks.
Buttercream: Cream butter, sugar, cocoa, vanilla, and milk until fluffy.

4. Unroll and Fill

• Carefully unroll the cooled cake.
• Spread filling evenly over the surface.
• Reroll the cake (without the towel) into a tight log.
• Wrap in plastic and chill 30–60 minutes.

5. Make the Ganache

• Heat cream until just steaming.
• Pour over chopped chocolate and butter.
• Let sit 2–3 minutes, then stir until smooth.

6. Frost the Log

• Place cake seam-side down on a platter.
• Spread ganache over top and sides. Use a fork to create bark-like texture.
• Chill 20 minutes before decorating.

7. Decorate (Optional)

• Add meringue mushrooms, sugared cranberries, and rosemary sprigs.
• Dust with powdered sugar for a snowy effect.

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🕰️ Timeline & Make-Ahead Strategy

Task	Timing
Bake & roll cake	Day before
Fill & reroll	12–24 hours before
Frost & decorate	Same day or morning of
Serve	Day of or next day

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🎨 Decorating Inspiration

• Dust powdered sugar through a fine sieve for “snow.”
• Pipe mushrooms using meringue and bake low and slow.
• Garnish with chocolate shavings, crushed peppermint, or edible glitter.
• Pipe or spread ganache with texture like bark or knots for realism.

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🧠 Expert Tips for Success

• Beat eggs and sugar long enough—this gives volume.
• Don’t overbake; dry sponge will crack during rolling.
• Use a tea towel dusted with powdered sugar to prevent sticking.
• Chill filled log to firm up before applying ganache.
• Always use a serrated knife for clean slices.

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📦 Storage & Freezing

• Store in fridge up to 3 days; cover to prevent drying.
• Freeze unfrosted, rolled cake for up to 1 month—thaw in fridge and frost before serving.
• Freeze frosted log wrapped tightly in plastic + foil; decorate after thawing.

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🧮 Nutrition (Approx. per slice, based on whipped cream filling)

• Calories: 340
• Fat: 22g
• Sugar: 24g
• Carbs: 30g
• Protein: 5g

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❓ FAQs

Q: Can I make it gluten-free?
Yes—use a gluten-free flour blend and check your cocoa and filling ingredients.

Q: My cake cracked! Help!
That’s okay! Just cover with ganache and call it rustic. It happens to pros too.

Q: Can I flavor the cake or filling?
Absolutely. Add espresso powder, orange zest, or peppermint extract for a twist.

Q: Is this kid-friendly?
Yes, though you can use a lighter filling or skip certain decorations for simplicity.

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🥳 Conclusion: Make Memories with Every Slice

Bûche de Noël is more than a dessert—it’s a story, a tradition, and a centerpiece that brings people together. With its rich chocolate flavor, beautiful presentation, and soft, satisfying texture, it’s a recipe that’s sure to be passed down and requested year after year.

Whether you’re a seasoned baker or tackling it for the first time, this cake is both approachable and impressive—and the joy it brings is just as sweet as the cake itself.

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