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Delicious Yule Log Cake for the Holidays

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The Yule Log Cake, or Bûche de Noël, is a festive holiday dessert that combines a light and airy sponge cake rolled with creamy filling, all covered in decadent chocolate frosting. Decorated to resemble a wooden log, this classic French Christmas cake is both stunning and delicious. Perfect for holiday gatherings, this recipe will impress guests with its elegant appearance and irresistible flavor.

Ingredients

Scale
  • For the Sponge Cake:
    • 4 large eggs (room temperature, separated)
    • ¾ cup granulated sugar (divided)
    • 1 tsp vanilla extract
    • ⅔ cup all-purpose flour
    • 2 tbsp cocoa powder (unsweetened)
    • ½ tsp baking powder
    • ¼ tsp salt
  • For the Filling:
    • 1 cup heavy whipping cream (cold)
    • 2 tbsp powdered sugar
    • 1 tsp vanilla extract
  • For the Chocolate Frosting:
    • 1 cup unsalted butter (softened)
    • 1 ½ cups powdered sugar
    • ⅓ cup cocoa powder (unsweetened)
    • 2 tbsp milk (as needed)
  • Optional Decorations:
    • Powdered sugar (for a snowy effect)
    • Meringue mushrooms, fresh cranberries, or rosemary sprigs

Instructions

  • Preheat & Prep:
    Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  • Make the Sponge Cake:
    In a large bowl, beat the egg yolks and ½ cup of sugar until thick and pale. Mix in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture.
  • Whip Egg Whites:
    In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
  • Bake the Cake:
    Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the top springs back when lightly touched.
  • Roll the Cake:
    While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel) into a log shape. Let cool completely.
  • Prepare the Filling:
    Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Carefully unroll the cooled cake, spread the filling evenly, and re-roll it tightly (without the towel). Chill for 30 minutes.
  • Make the Frosting:
    Beat the butter, powdered sugar, cocoa powder, and milk until smooth and creamy. Adjust the consistency with additional milk if needed.
  • Frost the Cake:
    Spread the frosting evenly over the rolled cake, using a fork or spatula to create a log-like texture.
  • Decorate:
    Dust with powdered sugar and decorate with meringue mushrooms, cranberries, or rosemary sprigs for a festive touch.
  • Serve:
    Slice and serve at room temperature.

Notes

  • To prevent cracking, roll the cake while it’s warm.
  • For a richer filling, fold melted chocolate into the whipped cream.
  • Store the cake in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: Yule log cake, Christmas dessert, Bûche de Noël recipe, chocolate sponge cake, festive holiday recipes.

Find it online: https://inqelab.com/delicious-yule-log-cake-for-the-holidays/