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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section slice of a rich chocolate Yule log cake showing the swirl of white cream filling, dusted with powdered sugar.
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Make a traditional, impressive Christmas log cake that looks rustic and tastes rich. This recipe guides you through baking a thin sponge, rolling it without cracking, and decorating it like a forest log.

Ingredients

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  • 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 cream, cold
  • 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)
  • 1/4 cup strong brewed coffee, cooled (for frosting)
  • Optional: Meringue mushrooms, fresh rosemary sprigs, powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly-roll pan with parchment paper, letting the paper overhang slightly on the long sides.
  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 builds the structure.
  3. Sift together the flour, cocoa powder, baking powder, and salt into a separate bowl.
  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 evenly into the prepared pan. 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. As soon as the cake comes out of the oven, invert it onto the sugared towel. Peel off the parchment paper immediately. Starting from a short end, carefully roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: Whip the cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Set aside.
  9. Prepare the chocolate buttercream frosting: Beat the softened butter until creamy. Gradually beat in 2 cups of powdered sugar and 1/2 cup cocoa powder alternately with the cooled coffee until smooth and spreadable.
  10. Once the cake is cool, gently unroll it onto a clean surface. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on the edges.
  11. Reroll the cake tightly, without the towel, starting from the same short end. Trim the ends if necessary to make them look neat.
  12. Place the rolled cake seam-side down on your serving platter. Use an offset spatula to cover the entire cake with the chocolate buttercream.
  13. To create the log texture, use the back of a fork or a small comb to gently drag lines across the frosting, mimicking bark.
  14. Cut a diagonal slice from one end of the log (about 2 inches long) to create a branch piece. Attach this piece to the top side of the main log using a dab of frosting.
  15. Dust the entire cake lightly with powdered sugar for a snowy effect. Decorate with meringue mushrooms or rosemary sprigs. Chill for at least 1 hour before slicing and serving.

Notes

  • Rolling the cake while warm prevents cracking. If the cake cracks slightly when you unroll it, do not worry; the frosting will hide imperfections.
  • For a coffee flavor in the filling, substitute 1/4 cup of the heavy cream with strong, cold brewed coffee when whipping the cream.
  • To make simple meringue mushrooms, pipe small caps and stems separately, bake them until crisp, and assemble them with a little melted chocolate before decorating the log.

Nutrition

Find it online: https://kitchenslang.com/yule-log-cake-recipe-decorating-tips/