Bûche de Noël: Classic Yule Log Cake Recipe

Bûche de Noël: Classic Yule Log Cake Recipe

4.8
(58 ratings)
Prep: 45 minutes (plus time for cooling and rolling)
Bake: 10-12 minutes (plus time to make ganache)
Serves: 8-10
Difficulty:

The Bûche de Noël, or Yule log cake, is one of France’s most beloved festive desserts. Inspired by the centuries-old European tradition of burning a decorated log during the winter solstice, this cake mimics the rustic shape of that wooden log — now transformed into something rich, sweet, and celebratory.

Usually made with a light sponge rolled around whipped cream or buttercream, then coated in chocolate ganache to resemble tree bark, this cake is a feast for the eyes as well as the palate. For best results when baking the sponge for your Yule log, a good‑quality rimmed sheet pan helps ensure even baking and makes rolling the sponge much easier. I use one like this.

You can decorate it as simply or as elaborately as you like: fresh berries, sugared leaves, or a dusting of “snow” all add a festive touch.

Want to know how this festive cake came to be?

Read the full story here:

👉 The History and Origins of the Yule Log Cake

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Ingredients

  • FOR THE CHOCOLATE SPONGE:
  • 4 large eggs
  • 100g caster sugar
  • 30g plain flour
  • 30g cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • FOR THE FILLING:
  • 200ml cold whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • FOR THE GANACHE ICING:
  • 150g dark chocolate (60–70% cocoa solids)
  • 150ml double cream
  • FOR DECORATION (Optional):
  • Fresh raspberries
  • Fresh blueberries
  • Icing sugar for dusting
  • Chocolate curls
  • Sugared rosemary or mint leaves

Instructions

  1. Preheat oven to 180°C (160°C fan).
  2. Line a 23 x 33 cm Swiss roll tin with baking parchment.
  3. In a large bowl, beat eggs and sugar with an electric mixer for 6–8 minutes until thick and pale.
  4. Sift in the flour, cocoa powder, and salt.
  5. Gently fold the dry ingredients into the egg mixture using a spatula.
  6. Add the vanilla extract and fold again.
  7. Pour the batter into the tin and spread evenly.
  8. Bake for 10–12 minutes, or until the sponge springs back when lightly pressed.
  9. Dust a clean tea towel with icing sugar.
  10. Turn the hot sponge onto the towel and peel off the baking paper.
  11. Starting from the short edge, roll the sponge up with the towel inside.
  12. Leave to cool completely in its rolled shape.
  13. Whip the cream with icing sugar and vanilla until it forms soft peaks.
  14. Unroll the cooled sponge and spread the cream evenly over the surface.
  15. Gently roll the cake back up (without the towel) and place it seam-side down on a serving platter.
  16. To make the ganache, heat the cream until just simmering, then pour over the chopped chocolate.
  17. Leave for a minute, then stir until smooth and glossy.
  18. Cool slightly until thickened but still spreadable.
  19. Spread the ganache over the cake with a palette knife.
  20. Use a fork to create a bark-like texture.
  21. Trim one end of the cake diagonally and place the slice on the side as a “branch” if you like.
  22. Decorate with fresh berries, sugared herbs, or chocolate curls.
  23. Chill for 1 hour before serving.
  24. Bring to room temperature 15 minutes before slicing.
  25. Dust lightly with icing sugar just before serving.

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