Bûche De Noël Recipe (Yule Log Cake)

I recently crafted a Simple Yule Log Cake that charmed everyone with an irresistible chocolate sponge and mocha frosting. I blended large eggs, granulated sugar and cocoa powder for a light texture and filled it with whipped heavy cream, powdered sugar, and vanilla extract to create a French Christmas dessert.

I’ve been perfecting my Bûche De Noël recipe for a while now, and let me tell you it always amazes my friends and family. This traditional French Christmas dessert is everything you’d expect from a French Christmas delight but with an approachable twist.

I start with a light chocolate sponge cake made with 4 large eggs, 100g granulated sugar, 1 teaspoon vanilla extract, 70g sifted all-purpose flour, 30g unsweetened cocoa powder and a pinch of salt. Then comes the luscious whipped cream filling, whipped up with 2 cups heavy whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract.

Top that off with a decadent mocha frosting prepared with 1/2 cup unsalted butter, 2 cups powdered sugar, 1/3 cup unsweetened cocoa powder, a touch of instant coffee, 1/4 cup heavy cream, another pinch of salt and 1 teaspoon vanilla extract. This Chocolate Yule Log has its own quaint charm that reminds me of classic Yule Log Cake Great British Baking Show moments.

Enjoy baking this delicious piece of French heritage!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it makes my kitchen feel so festive and warm during the holidays. I enjoy how the process of whipping and rolling the sponge cake, even if it is a bit tricky sometimes, makes me feel connected to tradition. The mocha frosting mixed with whipped cream always turns out super creamy and pairs perfectly with the chocolate sponge. And most importantly, every time I serve it to my family and friends, their excited reactions make all the effort worth it.

So, here’s my take on this classic French Christmas dessert. Its a traditional treat that uses a soft chocolate sponge cake filled with whipped cream and then covered in a rich mocha frosting. I love that its not overly complicated to make but still manages to impress everyone at the holiday table. Even though the directions might seem a bit daunting at first, the end result is always so delicious and festive that it really makes the whole season feel extra special.

Ingredients

• Eggs: They give protein and structure to the cake, making it light and tasty.
• Sugar: Provides the sweetness and carbohydrates that fuel energy, though too much can be not so healthy.
• Cocoa Powder: Offers a rich chocolate flavor and a few antioxidants that might actually be good.
• Heavy Whipping Cream: Creates a smooth, rich filling while adding fatty richness that can feel heavy.
• Butter: Adds creamy texture and extra flavor but is mostly fat so its best used in moderation.

Ingredient Quantities

• 4 large eggs, room temperature
• 100g granulated sugar (about 1/2 cup)
• 1 teaspoon vanilla extract
• 70g all-purpose flour, sifted
• 30g unsweetened cocoa powder
• A pinch of salt
• 2 cups heavy whipping cream (for the filling)
• 1/4 cup powdered sugar, sifted (for the filling)
• 1/2 teaspoon vanilla extract (for the filling)
• 1/2 cup unsalted butter, softened (for the frosting)
• 2 cups powdered sugar (for the frosting)
• 1/3 cup unsweetened cocoa powder (for the frosting)
• 2 tablespoons instant coffee powder dissolved in 1 tablespoon hot water (for the frosting)
• 1/4 cup heavy cream (for the frosting)
• A pinch of salt (for the frosting)
• 1 teaspoon vanilla extract (for the frosting)

How to Make this

1. Preheat your oven to 350°F. Grease a baking sheet and line it with parchment paper.

2. In a large bowl, beat the eggs, granulated sugar, and 1 teaspoon vanilla extract until frothy. Then gently fold in the sifted flour, cocoa powder, and a pinch of salt.

3. Spread the batter evenly on the prepared baking sheet, making sure it forms a thin layer.

4. Bake for 12-15 minutes or until the sponge is just set. Keep an eye out so it doesn’t overbake.

5. While the sponge cools, whip 2 cups of heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.

6. Carefully roll up the sponge into a log using the parchment paper to help you. Let it cool completely in the rolled shape.

7. For the mocha frosting, beat 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar, 1/3 cup cocoa powder, the dissolved instant coffee (2 tablespoons coffee powder in 1 tablespoon hot water), 1/4 cup heavy cream, a pinch of salt and 1 teaspoon vanilla extract. Beat until light and fluffy.

8. Unroll the sponge gently, spread a layer of whipped cream evenly, and then re-roll it.

9. Cover the entire log with the mocha frosting using a spatula. If you like, you can create a bark-like texture with a fork.

10. Chill in the fridge for at least an hour before serving so the flavors meld and the frosting sets. Enjoy your Bûche de Noël with your family and friends this Christmas!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet
3. Parchment paper
4. Greasing tool (like a paper towel with oil or butter)
5. Large mixing bowl
6. Electric mixer or hand whisk
7. Sifter or fine sieve
8. Spatula
9. Measuring cups and spoons
10. Cooling rack

FAQ

Bûche De Noël Recipe (Yule Log Cake) Substitutions and Variations

• If you don’t have heavy whipping cream for the filling, you can use chilled coconut cream. It works great in a pinch and gives a slightly tropical twist.
• If you’re short on unsalted butter for the frosting, you could use a high quality margarine or even coconut oil, though it might change the flavor a bit.
• You can swap the instant coffee powder in the frosting with a tablespoon of strong brewed espresso. Just mix it in well so it dissolves completely.
• For granulated sugar, if you run out, brown sugar can work too. Just be careful cause it’s wetter and might require less liquid in your batter.
• If you don’t find room temperature eggs, you can let them sit at room temp for about 20 minutes by warming them up in a bowl of warm water, which should help get them to the right temperature before using.

Pro Tips

1. Make sure your eggs are at room temperature – they whip up much better and help create a lighter sponge.
2. Sift your flour and cocoa powder well before you fold them in so you don’t end up with any annoying lumps in your batter.
3. Keep an eye on the sponge in the oven and take it out as soon as its set; overbaking can make it dry which will affect how it rolls.
4. When making the frosting, add your powdered sugar gradually and beat it really well so it turns super smooth and fluffy.