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Classic Yule Log (Bûche de Noël)

Classic Yule Log (Bûche de Noël)
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A festive and nostalgic holiday dessert, this Classic Yule Log (Bûche de Noël) features a soft chocolate sponge cake rolled around fluffy vanilla whipped cream and covered in rich chocolate buttercream. Perfect as a Christmas centerpiece, it’s a showstopping treat with timeless appeal.

Ingredients

  • 4 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder (for frosting)
  • 1 tablespoon milk or cream
  • 1 teaspoon vanilla extract (for frosting)
  • Fresh cranberries (optional, for decoration)
  • Edible mushrooms or meringue mushroom kit (optional)
  • Edible glitter or snow (optional)
  • Fresh sprigs of rosemary or evergreen (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat egg whites until soft peaks form, then gradually add 1/4 cup of sugar and beat until stiff peaks form.
  3. In a separate bowl, beat egg yolks with the remaining 1/4 cup of sugar until pale and thick, then stir in vanilla extract.
  4. Sift together flour, cocoa powder, baking powder, and salt, and gently fold into the yolk mixture.
  5. Fold the egg whites into the batter carefully to avoid deflating.
  6. Spread batter evenly into the prepared pan and bake for 12 minutes, or until the cake springs back when touched.
  7. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar and let it cool completely inside the towel.
  8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Gently unroll the cooled cake and spread the whipped cream evenly over the surface.
  10. Re-roll the cake tightly from the short end and wrap in plastic wrap; refrigerate for 1 hour.
  11. Beat softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy.
  12. Spread the buttercream over the chilled cake and texture it with a fork or cake comb to resemble tree bark.
  13. Decorate with cranberries, rosemary, mushrooms, and dust with powdered sugar to mimic snow.

Notes

  • Roll the cake while still warm to prevent cracking.
  • Chill the bowl and cream for the most stable whipped filling.
  • Add orange zest or espresso powder for flavor variations.
  • Can be made a day ahead and stored in the fridge.
  • Use Dutch-process cocoa for a richer chocolate flavor.

Find it online: https://www.cookwithbenchi.com/classic-yule-log-buche-de-noel/