Name: Bûche De Noël (Yule Log)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 large eggs, separated; 2/3 cup granulated sugar; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup heavy whipping cream; 4 ounces bittersweet chocolate, chopped; 2 tablespoons butter; Powdered sugar, for dusting

Hey y’all! Looking for a showstopping, festive dessert to wow your friends and family this holiday season? Enter the classic Bûche De Noël (Yule Log), a chocolate masterpiece that’s equal parts delicious and decorative. This French holiday favorite features a light chocolate sponge cake, rolled up with fluffy cream and slathered in luscious chocolate buttercream—perfect for Christmas, special celebrations, or whenever you crave something sweetly spectacular. Let’s get cooking!

Why You’ll Love This Bûche De Noël (Yule Log)

Captures the essence of the holidays with a rich, moist chocolate cake and silky filling.
Stunning centerpiece for any holiday table—impress guests with your baking skills!
Ideal for making ahead, so you can relax on your special day.
Customizable with different fillings, decorations, and flavors for any occasion.
Perfect balance of chocolatey goodness and creamy sweetness in every bite.

Bûche De Noël (Yule Log) Ingredients

4 large eggs (room temperature, separated)
2/3 cup granulated sugar, divided
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
2 tablespoons powdered sugar
1 cup unsalted butter (softened)
1 1/2 cups powdered sugar (for buttercream)
1/2 cup unsweetened cocoa powder (for buttercream)
2–3 tablespoons milk or heavy cream (for buttercream)
1 teaspoon vanilla extract (for buttercream)
Optional: Marzipan mushrooms, powdered sugar, berries, or rosemary sprigs for decoration

How to Make Bûche De Noël (Yule Log): Step-by-Step Directions

1. Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
Use a stand mixer to beat egg whites until foamy, then gradually add 1/3 cup granulated sugar and beat to stiff peaks.
In another bowl, whisk egg yolks with the remaining 1/3 cup sugar until pale. Mix in vanilla extract.
Gently combine the yolks with the dry ingredients, then fold in egg whites in three parts to keep the batter light and airy.
Spread the batter evenly in your prepared pan and smooth the top.
Bake for 10–12 minutes, until the cake springs back when touched.

2. Roll the Cake

Remove cake from the oven. Immediately invert onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment. Starting at the short end, gently roll the cake up with the towel and let cool fully (about 1 hour).

3. Make the Whipped Cream Filling

Beat 1 cup cold heavy cream and 2 tablespoons powdered sugar with a hand mixer to medium-stiff peaks.

4. Assemble the Bûche De Noël (Yule Log)

Carefully unroll the cooled cake. Evenly spread the whipped cream filling over the surface, leaving a 1/2-inch border.
Roll the cake back up (without the towel), then trim the ends for a neat finish.

5. Make the Chocolate Buttercream

Cream 1 cup softened butter with 1 1/2 cups powdered sugar and 1/2 cup cocoa powder until fluffy.
Add 1 teaspoon vanilla and 2–3 tablespoons milk or cream to achieve a smooth, spreadable consistency.

6. Decorate Your Yule Log

Frost the entire log with the buttercream, using a fork or spatula to create “bark” texture.
Garnish with marzipan mushrooms, berries, rosemary, or a dusting of powdered sugar for a snowy effect.

Bûche De Noël (Yule Log) Tips & Notes

Bring eggs to room temperature for extra-fluffy sponge cake and better incorporation.
Don’t skip rolling the cake in a towel—it prevents cracks! For more tips on cake rolling, check out this step-by-step guide.
If your cake cracks a little, don’t worry—the frosting will cover it beautifully.

Bûche De Noël (Yule Log) Variations

Mocha Yule Log: Add 2 teaspoons instant espresso powder to the buttercream for a grown-up twist.
Chestnut Cream Log: Swap whipped cream for sweetened chestnut purée for a classic French flavor.
White Chocolate Raspberry: Use white chocolate buttercream and spread raspberry jam inside before rolling.

Required Equipment for Bûche De Noël (Yule Log)

10×15-inch jelly roll pan
Parchment paper
Electric mixer (stand or hand)
Mixing bowls
Offset spatula
Kitchen towel

How to Store Bûche De Noël (Yule Log)

Cover your Yule Log loosely with plastic wrap and store in the refrigerator for up to 3 days.
Best served within 24–48 hours for optimal texture and freshness.
If making ahead, wait until serving to add fresh decorations like berries or herbs.

Pairings & Serving Recommendations

Serve chilled with a cup of coffee or a glass of Champagne for a special treat.
Add a drizzle of chocolate sauce, or serve with fresh winter berries for brightness.
Pair with vanilla bean ice cream for an extra decadent dessert experience.

Bûche De Noël (Yule Log) Pro Tips for Success

Use high-quality cocoa powder for deep, rich chocolate flavor—see this cocoa powder comparison.
Chill your mixing bowl and beaters before whipping cream for maximum fluffiness.
Let your finished cake rest in the fridge at least 2 hours before slicing for best structure and flavor.

Bûche De Noël (Yule Log) FAQ

Can I make Bûche De Noël (Yule Log) in advance?: Yes! You can assemble your Yule Log up to 2 days ahead; just store it covered in the refrigerator until ready to serve.
What if my sponge cracks when rolling?: Don’t stress—minor cracks happen and can be hidden under decorative frosting and garnishes.
Can I freeze leftover Bûche De Noël (Yule Log)?: You can freeze slices tightly wrapped for up to 1 month. Thaw in the fridge overnight before serving.

Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: About 1 hour 45 minutes (including cooling)