The Bûche De Noël is a classic French holiday dessert that’s as impressive to look at as it is delicious to eat. Imagine a tender chocolate sponge cake wrapped around clouds of vanilla whipped cream, all cloaked in a rich, cocoa-laced buttercream that’s textured and decorated to look just like a rustic winter log. This cake is a showstopper at any festive table, and it’s surprisingly fun to make from scratch. Whether you’re celebrating with family or delighting guests at a holiday soiree, this traditional Yule log cake brings a magical touch—and a taste of French tradition—to the season.
Ingredients You’ll Need
What makes a Bûche De Noël truly special? It’s all about simple, everyday ingredients coming together to create something extraordinary. From fluffy eggs to deep cocoa, each item plays a role in the cake’s light texture, creamy filling, and decadent frosting. Here’s what you’ll need for a holiday masterpiece:
- All-purpose flour: Gives structure and a soft crumb to the chocolate sponge cake.
- Unsweetened cocoa powder: Provides the deep chocolate flavor for both the cake and frosting.
- Baking powder: Lightly lifts the sponge for that perfect, airy roll.
- Salt: Enhances all the other flavors and balances sweetness.
- Large eggs (room temperature): Key for that classic sponge cake rise and flexibility.
- Granulated sugar: Adds essential sweetness and helps the eggs reach the right texture.
- Vegetable oil: Keeps the cake moist and easy to roll without cracking.
- Vanilla extract: Perfumes the cake, filling, and frosting with warmth and depth.
- Heavy cream: Whips into a billowy filling and adds richness to the frosting.
- Powdered sugar: Sweetens the filling and frosting and is perfect for a snowy dusting.
- Unsalted butter (softened): Creates a luscious, spreadable chocolate frosting.
- Optional: coffee liqueur or espresso: For extra grown-up flavor in the whipped cream filling.
- Optional: fresh berries and rosemary sprigs: The prettiest natural decorations for your log.
How to Make Bûche De Noël
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures even baking and a good rise right from the get-go. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This trick will make unmolding a breeze and help your delicate cake roll out smoothly, so don’t skip it!
Step 2: Make the Sponge Cake Batter
In a medium bowl, whisk together your flour, cocoa powder, baking powder, and salt until everything is nicely combined. In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar for about 5 minutes—yes, really! You’re looking for a thick, pale mixture that nearly triples in volume. Gently mix in the vegetable oil and vanilla, then sift your dry ingredients over the top. With care, fold everything together until just combined for the lightest, fluffiest sponge.
Step 3: Bake and Roll the Cake
Pour that glossy batter into your prepared pan, spreading it evenly right into the corners. Bake for 10 to 12 minutes, or until the top springs back when lightly touched. While the cake is baking, lay a clean kitchen towel out and dust it generously with powdered sugar—this is your secret weapon for a crack-free roll. As soon as the cake comes out, invert it onto the towel, peel off the parchment, and carefully roll it up from the short side with the towel inside. Let it cool completely—this step gives your Bûche De Noël its signature spiral and plenty of wow-factor.
Step 4: Make and Add the Whipped Cream Filling
Whip the heavy cream, powdered sugar, and vanilla together until you get soft, billowy peaks. Optionally, add a splash of coffee liqueur or espresso for a sophisticated twist. Gently unroll your cooled cake, spread the creamy whipped filling edge-to-edge, and just as gently roll it back up (but this time, leave the towel behind). Roll it snugly, and transfer, seam-side down, onto a serving platter.
Step 5: Make and Spread the Chocolate Frosting
For the crowning touch, beat your softened butter until creamy, then sift in the powdered sugar and cocoa powder. Add heavy cream, vanilla, and a pinch of salt, then beat until it’s smooth and fluffy. Frost the outside of your rolled cake, using a fork to create lines and grooves that resemble rustic bark. It’s this detail that makes Bûche De Noël instantly recognizable and glorious on the table.
Step 6: Decorate and Chill
For an extra festive look, dust the log with a bit of powdered sugar for a snowy effect. Decorate with fresh berries and sprigs of rosemary for a woodland touch. If you’re feeling creative, you can add little mushrooms made from meringue, too! Chill the cake for at least an hour before serving for clean slices and a set filling.
How to Serve Bûche De Noël
Garnishes
A true Bûche De Noël feels dressed for the season! I love to dust the frosted log with powdered sugar to mimic freshly fallen snow. Pile on vibrant berries—raspberries, cranberries, pomegranate seeds—or dot with sugared rosemary sprigs for a magical woodland scene. If you’re up for it, add tiny meringue mushrooms or chocolate shards for whimsical touches that delight kids and adults alike.
Side Dishes
Keep things celebratory and gently indulgent by serving your Bûche De Noël with a scoop of vanilla or chocolate ice cream on the side. A tall glass of Champagne or a cozy mug of hot chocolate pairs beautifully with a slice as well. Even a small bowl of tart citrus segments—think clementines or blood oranges—offers brightness that complements the rich chocolate flavors.
Creative Ways to Present
Set your Bûche De Noël on a wooden cutting board for a truly rustic vibe, or on an elegant porcelain platter dusted with more powdered sugar “snow.” For a dramatic centerpiece, surround the log with evergreen sprigs, edible flowers, or chocolate curls. You can even cut one or two diagonal “branches” from each end and attach them to the sides for an authentic tree-branch effect—just press them into the frosting so it looks like a natural split log!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Bûche De Noël in the refrigerator covered loosely with plastic wrap or foil. The whipped cream filling keeps it moist, while the buttercream prevents the sponge from drying out. Enjoy within three days for the best flavor and texture—the flavors actually meld and improve slightly after a night in the fridge.
Freezing
Yes, you can freeze Bûche De Noël! Simply wrap the whole cake (or individual slices) tightly in plastic wrap, then aluminum foil. Freeze for up to three weeks. Thaw overnight in the refrigerator before serving. For the prettiest presentation, hold off on adding any fresh decorations until after the cake has thawed.
Reheating
This elegant dessert is best enjoyed cold or at cool room temperature. There’s no need for reheating. If you prefer a softer texture, let your refrigerated Bûche De Noël sit at room temperature for about 20–30 minutes before serving. This allows the buttercream frosting to soften beautifully and brings out all those creamy chocolate notes.
FAQs
Can I make the Bûche De Noël cake a day ahead?
Absolutely! In fact, making your Bûche De Noël a day in advance lets the flavors meld together and actually makes it easier to slice. Just keep it covered in the fridge, and add fresh decorations just before serving.
What should I do if my cake cracks while rolling?
Don’t panic—a few cracks are totally normal and can be disguised with the chocolate frosting. Just keep going gently with the rolling, and remember that texture adds rustic charm! Plus, the frosting will cover any imperfections.
Can I use a different filling instead of whipped cream?
Definitely! While classic Bûche De Noël calls for whipped cream, you can also use chocolate mousse, coffee-flavored whipped cream, or even a nutty praline buttercream for a delicious twist.
How do I keep my sponge cake from sticking to the parchment paper?
A light greasing of the pan and parchment really helps, but if you find any sticking, simply go slowly when peeling off the paper. Rolling the cake in a sugared towel immediately after baking also helps release any stubborn areas.
Can I make this recipe gluten-free?
Yes, swap out the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. Just make sure all other ingredients are certified gluten-free, and you’ll have a gluten-free Bûche De Noël that’s just as beautiful and tasty as the original.
Final Thoughts
If you’ve ever wanted to bring a bit of French holiday magic to your kitchen, the Bûche De Noël is the perfect way to do it. It’s easier than it looks, endlessly customizable, and guaranteed to wow your family and friends. Don’t be intimidated—invite a little joy and tradition into your home this season and savor every chocolatey, creamy bite!
Print
Bûche De Noël Recipe
- Total Time: 1 hour 30 minutes (including cooling and decorating)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Bûche De Noël, also known as a Yule log cake, is a traditional French Christmas dessert that resembles a wooden log. This decadent chocolate sponge cake filled with whipped cream and covered in a rich chocolate frosting is a delightful holiday treat.
Ingredients
For the sponge cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Optional: powdered sugar for dusting, fresh berries, rosemary sprigs for decoration.
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Whisk dry ingredients. Beat eggs and sugar, add oil and vanilla. Fold in dry ingredients. Bake for 10-12 minutes.
- Roll the cake: Invert the cake onto a towel dusted with powdered sugar. Roll and cool.
- Make the filling: Whip cream, sugar, and vanilla. Spread over cooled cake and roll.
- Prepare the frosting: Beat butter, sugar, cocoa, cream, vanilla, and salt. Frost the cake.
- Decorate: Texture the frosting with a fork, dust with powdered sugar, and add berries and rosemary.
Notes
- For extra flavor, add 1 tablespoon of coffee liqueur or espresso to the whipped cream filling.
- Refrigerate the Bûche De Noël for at least 1 hour before slicing for the cleanest cuts.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
