Forest Frost Yule Log

Experience the magic of a classic French Christmas with this exquisite Bûche de Noël, also known as a Yule Log Cake. This festive dessert features a tender chocolate sponge cake, generously filled with luscious whipped cream, and adorned with a rich chocolate ganache. For a truly enchanting presentation, decorate your Yule log with delicate meringue mushrooms and sparkling sugared cranberries, transforming it into an edible masterpiece perfect for your holiday table.

The Bûche de Noël is more than just a cake; it’s a cherished Christmas tradition, a stunning centerpiece, and a delightful treat that brings joy to any holiday gathering. Its elegant appearance and decadent flavors make it an unforgettable finale to your Christmas dinner. If you’re looking for other show-stopping holiday desserts, consider whipping up this vibrant Cranberry Orange Cheesecake or the delightfully moist Coconut Bundt Cake.

Embrace the Holiday Spirit with a Homemade Yule Log Cake

For many, the thought of baking a Bûche de Noël can seem daunting, a culinary challenge reserved for seasoned patissiers. I distinctly remember my first attempt back in 2007, feeling utterly overwhelmed by the recipe’s perceived complexity. I was determined to push my boundaries in the kitchen, and this recipe certainly felt like a significant stretch.

However, to my pleasant surprise, the reality of making this cake was far less complicated than I had imagined. While it does involve several components and a touch of artistic decoration, the process itself is quite manageable. With a little patience and attention to detail, I’m confident that bakers of all skill levels can successfully create this impressive dessert!

After re-testing my original Bûche de Noël recipe for this blog, I realized it was time for some updates. Through numerous trials and tweaks, my family unanimously declared this perfected version the absolute winner. And honestly, what’s not to adore? It boasts a wonderfully tender chocolate sponge cake, a light and airy whipped cream filling, and a luscious, creamy chocolate ganache. When you add delightful meringue mushrooms and sparkling sugared cranberries, this cake transforms into a truly magical creation that instantly earned its place as a family favorite!

The Enchanting History of the Yule Log

The Bûche de Noël, or Yule Log, is steeped in ancient European traditions dating back to before medieval times. Originally, a large log was chosen, often from a fruit tree, and brought into the home to burn on the hearth during the winter solstice, symbolizing warmth, good fortune, and warding off evil spirits for the coming year. The log would sometimes burn for several days, and its ashes were believed to have protective and healing powers. As hearths evolved and eventually gave way to smaller stoves, the tradition adapted. Bakers began crafting edible “logs” from cake to keep the beloved custom alive, thus giving birth to the iconic Bûche de Noël we know and love today. This delicious adaptation allows us to continue a rich history of celebrating light and hope during the darkest days of winter, making it a truly meaningful centerpiece for your Christmas table.

Essential Ingredients for Your Perfect Bûche de Noël

Crafting this exquisite Yule Log cake requires a handful of quality ingredients, each playing a vital role in its flavor and texture. Here’s a closer look at what you’ll need:

• All-Purpose Flour: Surprisingly, you’ll only need a small amount—about 3 tablespoons—for this sponge cake. Its structure primarily comes from the eggs, resulting in a light and airy texture perfect for rolling.
• Cornstarch: The addition of cornstarch is a clever trick that ensures the cake is incredibly tender and pliable. This is key to preventing cracks when you gently roll the warm cake, making for a smooth, flawless log.
• Cocoa Powder: The deep, rich chocolate flavor of our sponge cake comes from unsweetened cocoa powder. Choose a good quality cocoa for the best results, as it forms the foundation of the cake’s taste.
• Salt: A small pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cake, bringing out the depth of the chocolate.
• Eggs: This recipe uses five eggs, separated into yolks and whites. The yolks contribute richness and color, while the whipped whites are folded in to create volume and that signature sponge cake lightness.
• Granulated Sugar: Sweetens both the cake and helps stabilize the egg whites, contributing to a moist and tender crumb.
• Vanilla Extract: High-quality real vanilla extract is essential for adding a warm, aromatic depth to both the chocolate sponge and the whipped cream filling. Its subtle notes complement the chocolate beautifully.
• Heavy Whipping Cream: This is the star of both the filling and the ganache. For the filling, you need it chilled and whipped to achieve a thick, stable consistency. For the ganache, it provides the luxurious, creamy texture.
• Powdered Sugar: Used to sweeten the whipped cream filling, powdered sugar dissolves easily, ensuring a smooth texture without any grittiness.
• Marshmallow Fluff (or Marshmallow Creme): This is a fantastic secret ingredient for stabilizing whipped cream! A small amount helps the cream hold its peaks longer, making your filling more robust and less prone to weeping.
• Semi-Sweet Chocolate: For the decadent chocolate ganache, choose a high-quality semi-sweet chocolate. Whether you opt for chocolate chips or a chopped bar, good chocolate will make a noticeable difference in the final taste and texture of your frosting.

Crafting Your Bûche de Noël: A Step-by-Step Guide

While this recipe might appear complex at first, breaking it down into manageable parts reveals its surprising simplicity. I’ve included detailed instructions and plenty of helpful tips to guide you through each stage, ensuring a successful and delicious outcome.

Part 1: Preparing the Tender Chocolate Sponge Cake

The foundation of our Bûche de Noël is a light, flexible chocolate sponge, designed to roll without cracking. Follow these steps carefully for the perfect cake:

1. Preheat your oven to 400°F (200°C). Prepare a 17×12-inch baking pan by spraying it generously with nonstick cooking spray, then lining it with parchment paper. Spray the parchment paper again to ensure no sticking.
2. In a small bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, cocoa powder, and salt. Set this aside.
3. In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), combine the egg yolks, granulated sugar, and vanilla extract. Beat on high speed for about 5 minutes, until the mixture is visibly increased in volume, thick, and pale yellow.
4. Remove the bowl from the mixer. Sift half of the reserved dry ingredients into the egg yolk mixture. Using a spatula, gently fold these ingredients until just combined, being careful not to deflate the mixture. Sift in the remaining dry ingredients and continue to fold until no dry streaks remain. Overmixing can toughen the cake.
5. In a separate, clean bowl, whip the egg whites until they form stiff, glossy peaks. This step adds crucial airiness to your sponge.
6. Carefully fold the whipped egg whites into the chocolate batter in two additions. Continue folding gently until no white streaks are visible, again, being mindful not to overmix. The batter should remain light and airy.
7. Pour the batter into your prepared baking pan and spread it evenly with an offset spatula. Gently tap the pan on the counter a few times to release any large air pockets.
8. Bake for 8-10 minutes, or just until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean. It’s crucial not to overbake, as this will dry out the cake and cause it to crack when rolled.
9. Once baked, remove the cake from the oven and immediately run a knife around the edges of the pan to loosen it. Let it cool in the pan for just 2-3 minutes.
10. Generously sift powdered sugar over the top of the cake. Place a clean tea towel or a fresh piece of parchment paper over the sugared cake, then carefully invert the cake onto it.
11. Gently peel off the parchment paper that was originally lining the pan. Sprinkle this side of the cake generously with powdered sugar as well.
12. Starting from one of the shorter ends, gently roll the warm cake with the tea towel or parchment paper inside, creating a tight log. Don’t roll it too tightly, but ensure it holds its shape. Let the rolled cake cool completely to room temperature, which can take 30 minutes to an hour. This step “trains” the cake to stay rolled, preventing cracks later.

Part 2: Crafting the Light and Stabilized Whipped Cream Filling

A fluffy, stable whipped cream filling is key to this cake. Our secret ingredient ensures it holds up beautifully:

1. While your cake is cooling, prepare the filling. Pour the chilled heavy whipping cream into a mixer bowl. Whip on medium-high speed until it starts to thicken.
2. Gradually sift in the powdered sugar and add the vanilla extract. Continue beating until soft peaks form, meaning the cream holds its shape but the tips curl over.
3. In a microwave-safe bowl, gently melt the marshmallow fluff (or marshmallow creme) in the microwave for a few seconds until it’s just warm and pourable. Stir it to ensure it’s smooth, then let it cool slightly to prevent it from melting your whipped cream.
4. Add the slightly cooled marshmallow fluff to the whipped cream mixture. Continue to beat on high speed until stiff peaks form. The marshmallow fluff will help stabilize the cream, keeping it firm and preventing it from deflating.
5. Once the cake is completely cool, gently unroll it, removing the tea towel or parchment paper. Evenly spread the stabilized whipped cream filling over the entire surface of the cake.
6. Carefully re-roll the cake, starting from the short end. Roll gently but firmly enough to ensure the filling is evenly distributed without squeezing out excessively.
7. Wrap the filled cake tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling period allows the cake to firm up and the flavors to meld, making it easier to handle for assembly.

Part 3: Whipping Up the Decadent Chocolate Ganache Frosting

The chocolate ganache forms the rustic “bark” of our Yule log, adding rich flavor and visual appeal:

1. Place the chopped semi-sweet chocolate in a medium-sized heatproof bowl.
2. In a small saucepan or microwave-safe bowl, heat the heavy whipping cream until it just reaches a simmer, with small bubbles forming around the edges (do not let it boil vigorously).
3. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 1 minute to allow the heat to melt the chocolate.
4. After 1 minute, gently whisk or stir the mixture from the center outwards until all the chocolate has melted and you have a smooth, glossy ganache.
5. Allow the ganache to cool completely to room temperature. This is a crucial step; if it’s too warm, it won’t whip properly. You can speed up cooling by placing the bowl over an ice bath, stirring occasionally.
6. Once at room temperature (it should be thick but still pourable), transfer the ganache to the bowl of a stand mixer (or use a hand mixer). Whip on medium-high speed until the ganache lightens in color and becomes thick and spreadable, resembling a frosting. Be careful not to over-whip, or it can become grainy.

Part 4: Assembling and Decorating Your Festive Masterpiece

Now comes the fun part – transforming your cake into a beautiful Bûche de Noël:

1. Remove the chilled, filled cake from the refrigerator and unwrap the plastic. If desired, carefully trim a small amount off both ends of the log to create a clean finish.
2. To create the classic branch effect, cut about 1/4 to 1/3 of the cake off one end at a diagonal. The exact size is up to your preference; a larger piece will result in a more “stubby” log, as seen in some of my photos.
3. Carefully transfer the larger portion of the cake to your desired serving plate or platter. Place the smaller, diagonally cut piece alongside the main log, positioning the cut end against the side of the larger piece, creating a “branch” or “stump” effect.
4. Using an offset spatula, generously spread the whipped chocolate ganache over the entire cake, covering the main log and the “branch.” Leave the swirled ends of the cake exposed to showcase the beautiful roll.
5. To create the realistic bark texture, you can either run the back of a spoon or an offset spatula across the frosting, making wavy lines. Alternatively, drag the tines of a fork through the ganache to achieve a more defined bark-like appearance.
6. For an authentic woodland feel, decorate your Bûche de Noël with delightful meringue mushrooms and glistening sugared cranberries. A few sprigs of fresh rosemary can mimic pine needles, adding a touch of natural elegance. Serve immediately and enjoy the festive delight!

Make-Ahead Magic: Tips for Stress-Free Holiday Baking

This Bûche de Noël is an excellent candidate for make-ahead preparation, allowing you to spread out the work and reduce stress during the busy holiday season. However, there are a few key considerations:

• Cake and Filling: You can bake the sponge cake, fill it with whipped cream, and roll it up to 2 days in advance. Once filled and rolled, wrap the cake tightly in plastic wrap and store it in the refrigerator. This allows the cake to absorb moisture from the filling and become even more delicious.
• Whipped Ganache: The whipped chocolate ganache is best made and applied on the day you plan to serve the cake. If you prepare the ganache ahead of time, it will harden significantly in the refrigerator. While you can re-whip it, it might not achieve the same airy texture as freshly made. If you must make it ahead, store the unwhipped ganache at room temperature, then whip it just before assembly.
• Decorations: Components like meringue mushrooms and sugared cranberries can be made several days in advance and stored in airtight containers at room temperature. This makes final assembly a breeze!

By staggering your preparation, you can enjoy the baking process without feeling rushed, ensuring your Bûche de Noël is a joyful addition to your holiday celebration.

Creative Variations: Customize Your Bûche de Noël

One of the joys of baking is the ability to personalize recipes. This Bûche de Noël is incredibly versatile and can be adapted to suit your taste or dietary preferences. Here are a few exciting ways to make it your own:

• Simplified Log Shape: Don’t feel obligated to create a separate branch! You can simply leave the cake in one long log for a more streamlined look, still achieving an elegant presentation.
• Alternate Frostings: Instead of whipped chocolate ganache, experiment with your favorite buttercream! A classic vanilla buttercream, mocha buttercream, or even a hazelnut praline buttercream would be delicious.
• Flavored Whipped Cream: Infuse your whipped cream with other flavors. Add a touch of espresso powder for a mocha cream, a hint of peppermint extract for a festive twist, or orange zest for a bright, citrusy note.
• Different Fillings: If you prefer a richer filling, consider a buttercream filling instead of whipped cream. A chocolate mousse filling would also be heavenly!
• Different Roll Direction: For a thinner, longer log, roll the cake from the longer side of the sheet pan. This creates a more elongated log with more swirls in the cross-section.
• White Chocolate Version: For a delightful contrast, try making a vanilla sponge cake and filling it with a white chocolate whipped cream, then frosting it with a white chocolate ganache. Decorate with white meringue mushrooms and silver edible glitter for a snowy effect.
• Nutty Additions: Fold finely chopped toasted nuts like pecans or hazelnuts into your whipped cream filling or sprinkle them on top of the ganache for added crunch and flavor.
• Liqueur Infusion: For adults, lightly brush the cake with a complementary liqueur like rum, Kahlua, or Grand Marnier before adding the filling.

Frequently Asked Questions About Bûche de Noël

1. What if my cake cracks when I roll it?

Cracking usually happens if the cake is overbaked or not rolled while warm enough. Don’t despair! Even if it cracks, the ganache will cover most imperfections. Think of it as rustic “bark” texture. Next time, try baking for a minute less or rolling immediately after the powdered sugar step.

2. Can I make this cake gluten-free?

While this specific recipe is not gluten-free, you might be able to adapt it using a high-quality gluten-free all-purpose flour blend. Be aware that the texture and elasticity might differ, so rolling could be trickier. Look for blends that are specifically designed for baking and include xanthan gum.

3. How long does Bûche de Noël last?

Once assembled and frosted, the Bûche de Noël will last 3-4 days in the refrigerator. It’s best enjoyed within the first 2 days for optimal freshness and texture. It is difficult to cover the cake with plastic wrap without damaging the frosting, so I like to invert a large bowl over any leftovers to protect it.

4. Can I freeze Bûche de Noël?

Yes, you can freeze individual slices or the entire cake (unfrosted). To freeze the whole cake, wrap the filled, rolled log tightly in plastic wrap, then in foil. It can be frozen for up to 1 month. Thaw in the refrigerator overnight, then frost and decorate before serving. If freezing frosted, the ganache texture might change slightly upon thawing.

5. What can I use if I don’t have marshmallow fluff?

Marshmallow fluff helps stabilize the whipped cream. If you don’t have it, you can omit it, but your whipped cream might not hold its shape as long. You could also try adding a small amount of gelatin (dissolved and cooled) to stabilize the cream, though this is a more advanced technique.

More Festive Christmas Recipes to Explore

The holiday season is perfect for baking and sharing delicious treats. If you’ve enjoyed making this Yule Log, you might also love these other festive recipes:

• Cranberry Orange Cookies: Bright, zesty, and perfect for a holiday cookie platter.
• Peppermint Popcorn with Cookies: A delightful sweet and salty snack, infused with refreshing peppermint.
• Eggnog Quick Bread with Eggnog Glaze: Embrace the classic holiday flavor in a comforting, easy-to-make bread.
• Cherry Nut Chocolates: Rich, indulgent, and perfect for homemade gifts.
• The Best Sugar Cookie Recipe with Sugar Cookie Icing: A timeless classic that’s fun to decorate with the whole family.

LOOKING FOR MORE DELICIOUS RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox every week! For more culinary inspiration and behind-the-scenes glimpses, find me sharing on Pinterest, Facebook, and Instagram.

Bûche de Noël (Yule Log Cake)

This Bûche de Noël, or Yule Log Cake, is a French Christmas tradition. This cake consists of a chocolate sponge filled with whipped cream and decorated with chocolate ganache. For an even more realistic cake, decorate with meringue mushrooms and sugared cranberries.

Author: Deborah Harroun

Prep Time: 1 hour

Cook Time: 10 minutes

Inactive Time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 8 servings

Course: Dessert

Cuisine: French

Print Recipe
Pin Recipe

Ingredients

Cake:

• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 3 tablespoons cocoa powder
• 1/4 teaspoon salt
• 5 eggs, separated
• 1/2 cup sugar
• 2 teaspoons vanilla extract

Filling:

• 1 1/4 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons marshmallow fluff

Chocolate Ganache:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy whipping cream

Instructions

Make the cake:

1. Preheat the oven to 400ºF. Spray a 17×12-inch baking pan with nonstick cooking spray, then line with parchment paper. Spray the parchment paper with the nonstick cooking spray.
2. In a small bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
3. Add the egg yolks, the sugar, and the vanilla to the bowl of a stand mixer. Beat on high until the mixture increases in volume and is thick and pale, about 5 minutes.
4. Remove the bowl from the mixer. Sift half of the dry ingredients into the bowl and fold in gently with a spatula. Once incorporated, sift in the second half and fold in.
5. In another bowl, beat the egg whites until they form stiff peaks.
6. Gently fold the egg whites into the cake batter, only stirring until no white streaks remain.
7. Pour the cake into the prepared baking pan. Tap the pan on the counter a few times to remove any large air pockets.
8. Bake in the preheated oven just until the cake is set, about 8-10 minutes. (Do not overbake the cake or it will crack when you roll it.)
9. Remove from the oven and run a knife around the edge of the pan. Let it cool for about 2-3 minutes, then sift powdered sugar over the top of the cake. Turn the cake over onto a tea towel or a piece of parchment paper. Remove the parchment paper from the bottom of the cake (which is now the top) and sprinkle this second side with powdered sugar.
10. Starting on the short end, roll the cake gently. You don’t need to roll it too tight. Let the cake sit until room temperature, about 30 minutes to an hour.

Make the filling:

1. Add the cream to a mixer bowl and whip until thick. Sift the sugar into the cream and add the vanilla. Continue to beat until soft peaks form.
2. Melt the marshmallow fluff in the microwave until just melted. Stir and let it cool slightly.
3. Add the marshmallow fluff to the whipped cream and continue to beat until you have stiff peaks.

Fill the cake:

1. Once the cake is cool, gently unroll it. Spread the whipped cream filling over the cake, then re-roll, rolling gently to keep the filling from squishing out. Wrap the cake with plastic wrap and refrigerate for at least an hour, but preferably overnight.

Make the ganache:

1. Place the chocolate in a medium sized bowl.
2. In the microwave or in a saucepan on the stove, heat the cream until just before boiling. Pour over the chocolate and let it sit for about a minute, then stir until the chocolate is melted and the mixture is smooth. Let the mixture cool until room temperature.
3. Transfer the chocolate to a mixer bowl and whip until it is thick.

Decorate the cake:

1. Remove the cake from the refrigerator and remove the plastic wrap. Cut about 1/4 to 1/3 of the cake on a diagonal from one of the end. Place the larger portion on a serving plate, then place the cut end of the smaller section along the side of the larger section.
2. Spread the ganache over the top, leaving the ends exposed to show the swirl. You can run a spatula down the sides to resemble bark, or run a fork across the cake to make a bark texture.
3. Garnish the cake and serve.

Recipe Notes:

• This recipe can be broken down and made over the course of a few days if needed. Meringue mushrooms and sugared cranberries can be made several days in advance and stored in airtight containers.
• The cake itself can be baked, filled, and rolled one day in advance, then stored tightly wrapped in the refrigerator.
• Store any leftover Bûche de Noël in the refrigerator. To protect the delicate frosting, it’s best to cover it by inverting a large bowl over the cake rather than trying to wrap it with plastic wrap.
• Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide and does not include additional decorations like meringue mushrooms or cranberries.

Nutrition Information

Serving: 1/8 of recipe

Calories: 523kcal (26%)

Carbohydrates: 44g (15%)

Protein: 8g (16%)

Fat: 36g (55%)

Saturated Fat: 20g (125%)

Polyunsaturated Fat: 6g

Trans Fat: 0g

Cholesterol: 157mg (52%)

Sodium: 130mg (6%)

Fiber: 3g (13%)

Sugar: 37g (41%)

Keywords: bûche de Noël, Yule log cake, Christmas dessert, holiday baking

Did you make this recipe?

Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.