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Yule Log Cake (Bûche de Noël)

Close-up of a rich chocolate yule log cake slice with swirled chocolate filling and frosting.
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A classic chocolate sponge cake rolled with cream filling and decorated to resemble a festive tree log.

Ingredients

Scale
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line the bottom with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Beat in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, 1/3 cup cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from one of the short ends, tightly roll up the warm cake with the towel inside. Let it cool completely on a wire rack.
  10. To make the chocolate buttercream frosting: In a large bowl, beat the softened butter until creamy.
  11. Gradually add the powdered sugar and 1/4 cup cocoa powder, alternating with the milk, beating until smooth and spreadable. Beat in 1 teaspoon vanilla extract.
  12. To make the whipped cream filling: In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  13. Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
  14. Reroll the cake tightly, this time without the towel. Place the rolled cake seam-side down on a serving platter.
  15. Frost the entire outside of the cake with the chocolate buttercream, using a fork to create bark-like texture. You can add small pieces of cake or extra frosting to create branches or knots. Dust with powdered sugar for a snowy effect if desired.

Notes

  • For a more flexible sponge that is less likely to crack, ensure you do not overbake the cake.
  • Using a damp kitchen towel for rolling helps prevent cracking.
  • You can add meringue mushrooms or marzipan holly for extra decoration.
  • Consider using a high-quality cocoa powder for a richer chocolate flavor.

Nutrition

Find it online: https://recipestokeep.com/yule-log-cake-recipe/