Bûche de Noël (Easy French Yule Log Cake)

Quick Summary: Bûche de Noël (pronounced [byʃ də nɔɛl]) is a classic French Yule log cake made of a rolled chocolate sponge, whipped cream filling, and rich chocolate ganache "bark." It takes about 1.5 hours to make, plus chilling, and serves 8. Also spelled buche de noel and known as Yule log cake or Christmas log.

Bûche de Noël, or French Yule Log Cake

Christmas time brings tasty recipes to make. Santa loves gingerbread in different variations: Gingerbread cookies, Gingerbread madeleines, French Gingerbread, and even twisted Gingerbread Pavlova.

A European Christmas tradition is to make a Christmas log cake, or classic Bûche de Noël. This type of cake, shaped like an actual log, is a part of the French culinary heritage.

For the French, "A Christmas meal without a log is a bit like a Christmas without a tree or without snow: it's nice, but a little something is missing." (A quote from CuisineAZ)

The Italians celebrate a holiday season with an Italian Yule log called Tronchetto di Natale, which traces back to a Northern European tradition.

I was eyeing the Buche de Noel recipe for a while, waiting for the holiday season to make it. I made it once and decorated it in the same way as the chef, Caitlin Dysart.

Then, I decided to change the cake's decoration. I switched "exaggerated" long-stemmed meringue mushrooms for my favorite meringue mushrooms. I found this type of decoration more classic.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Large eggs at room temperature. Look for eggs in a carton labeled "large." Each weighs about 55-60 g (2 oz).
• Cake flour: Store-bought or homemade.
• Cocoa powder: Just unsweetened cocoa powder.
• Sugar: You will need vanilla, granulated sugar, and icing sugar. Make icing sugar with a coffee grinder or purchase powdered (confectioners') sugar.
• Milk: Whole milk is preferable, but low-fat will work as well.
• Unsalted butter: To make the sponge, melt it and cool it to room temperature. To make the chocolate frosting, use softened butter.
• Heavy cream or heavy whipping cream with at least 30% fat content.
• Condensed milk: store-bought or homemade sweetened condensed milk.
• Dark chocolate: High-quality dark chocolate, such as Valrhona dark chocolate or Scharffen Berger dark chocolate.
• Fruit preserves: Just any thick fruit preserves, jam, or marmalade. You can omit this ingredient if desired.
• Decoration: Meringue mushrooms, sugared cranberries, or fresh rosemary sprigs.

How to make Bûche de Noël step-by-step

Step 1: Prepare a silicone 12 x 16-inch (30 x 40 cm) non-spill baking sheet, or a large baking sheet lined with parchment paper.

Step 2: To make a chocolate sponge cake, preheat the oven to 390°F (200°C). Using a flour sifter, sift cake flour and cocoa powder and set aside.

Step 3: Pour the milk into a small bowl, add the butter, and place the bowl over a larger container with hot water. Let the liquids warm up to 122-150°F (50-60°C); use a cooking thermometer to check.

Step 4: Place whole eggs, vanilla, and granulated sugar in a heat-proof bowl and whisk a few times with a hand whisk.

Step 5: Bring the bowl over a bain-marie (water bath) and beat with a hand whisk until the egg mixture reaches 104°F (40°C).

Step 6: Remove the bowl from the water bath, and with an electric or stand mixer fitted with a whisk attachment, beat the mixture at high speed for 6-7 minutes.

Step 9: Scoop a portion of the chocolate mixture into a bowl with warm milk and butter, then mix with a spatula. Pour it back into the principal preparation and mix the batter from the bottom up.

Step 10: Pour the cake batter into the silicone baking sheet from 8 inches (20 cm) above the pan. This helps to remove large air bubbles.

Pro tip: Alternatively, spread the batter onto a large baking sheet lined with parchment paper. Aim for a 12 x 16 inches (30 x 40 cm) rectangle and a perfect ½ inch (1 cm) thickness.

Pro tip: Watch out for the cake not to overbake: the top should get slightly browned, and the bottom should stay pale. Check for doneness with a toothpick: it should come out dry.

Step 13: Remove the cake from the oven, and while it is hot, turn it on a clean tea towel well-sprinkled with icing (powdered) sugar.

Step 16: Unroll it and let the cake cool to room temperature for about 20-30 minutes.

Pro tip: Consult the whipped cream filling recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 18: To make chocolate ganache frosting, chop a dark chocolate bar or use chocolate callets. Alternatively, you can use a food processor to crush the chocolate.

Step 19: In a small saucepan, heat the heavy cream over medium heat, stirring with a hand whisk until it reaches 176°F (80°C). Once heated, pour half the cream over the chocolate and mix with a wooden spoon.

Step 20: Add the remaining hot cream and stir thoroughly. Allow the chocolate ganache to cool slightly, stirring occasionally, or cover it and let it thicken naturally at room temperature. The ganache should reach a spreadable consistency.

Step 22: Spread an even layer of whipped cream over the remaining sponge using an offset spatula.

Step 23: Re-roll the sponge cake from the short end, using the towel to help, and tighten it. Finish rolling with the seam side facing down. Wrap the roll in the towel and refrigerate for 1-2 hours. 

Pro tip: Watch this short video by S. Serveau on how to tighten a Christmas log.

Step 24: To decorate, remove the cooled cake from the fridge and trim the cake ends to make them neat.

Pro tip: If desired, make an oblique cut about 2 inches (5 cm) and attach it to the main branch from the slanted side.

Step 25: Transfer the log to a serving tray. Spread the chocolate ganache over the cake and spoon the frosting with the back of a tablespoon.

Pro tip: Alternatively, with a fork, make some strips to simulate the grain of a tree trunk.

Step 26: Decorate the top of the Buche de Noel with meringue mushrooms, sugared cranberries, rosemary sprigs, or as you desire.

To serve, sprinkle the cake with icing (powdered) sugar.

Expert Tips

1. Roll the cake from the long end if desired. Read about how to roll a cake to master the rolling technique.
2. If using a jelly roll pan, recalculate the recipe ingredients using this simple cake pan converter.
3. Cut the Buche de Noel cake with a hot, sharp knife. This will result in a perfect cake swirl on each plate.
4. Make-ahead option: Make meringue mushrooms a few days in advance and store them in a cool, dry place. Bake and fill the cake roll with whipped cream the day before. Cover the cake with parchment paper (loosely, like a candy) and refrigerate. The next day, 1-2 hours before serving, spread the chocolate ganache and decorate the Buche de Noel.

How to roll a bûche de Noël without cracking

The secret to a crack-free Yule log is to roll the warm sponge in a sugared tea towel as soon as it leaves the oven, then let it cool completely in that rolled shape. This trains the cake to hold the curl, so it does not split when you add the filling and re-roll it.

Do not overbake the sponge, as a dry cake cracks easily, and always roll from the short end for a classic log. For a full walkthrough, see my guide on how to make a cake roll without cracking, and learn how to line a Swiss roll tin to release the sponge cleanly every time.

How to decorate a Yule Log cake

Consider a few helpful tips to decorate your homemade Christmas log and impress your guests.

• Cover the cake with chocolate whipped ganache, cream cheese, or chocolate buttercream frosting, and decorate with chocolate shards resembling tree bark.

• Arrange Buche de Noel decorations like marzipan and meringue mushrooms, edible moss, fresh (raspberries, strawberries), sugared (cranberries, red currants) or canned berries (lychees), candies, cookies, truffles, or edible pine cones on top of the Yule log.

• Decorate the side of the cake with macarons, chocolate chips or crisps, speculoos cookie crumbs, or shredded coconut.

• Use plant decorations such as fresh or crystallized flowers, rosemary sprigs turned upside down, and even a cute, actual fir branch. 

• If you are experienced with a pastry bag, pipe Chantilly cream or chocolate buttercream with different tips such as petals, flowers, or stars.

• Leave the logs' ends trimmed or decorate them with chocolate circles, cut-out shapes in marzipan, and baked meringue spirals.

• The most common final touch is to sprinkle the Yule log with powdered sugar to mimic snow.

And do not forget to bring the kids to decorate the Buche de Noel: they are a great help and a lot of fun if you like baking with them!

How to serve bûche de Noël

Serve bûche de Noël slightly chilled, straight from the refrigerator, so the whipped cream filling stays firm and the slices hold their shape. Let the cake sit at room temperature for about 10 to 15 minutes before slicing to soften the ganache just enough.

Slice the Yule log with a hot, sharp knife, wiping the blade clean between cuts, to reveal the pretty spiral in each portion. This French Christmas cake pairs beautifully with coffee, hot chocolate, or a glass of dessert wine, and one log comfortably serves eight.

Storing & freezing

Ideally, prepare the Yule log the day before and refrigerate it overnight. But be aware that it easily absorbs the odors of food in the fridge. So, keeping the log in a separate fridge would be a good idea.

Store Buche de Noël and leftovers in an airtight container in the refrigerator for up to 2 days.

Freezing Buche de Noel depends on the filling and frosting used to garnish the cake. In most cases, you can freeze unfrosted Bûche de Noël wrapped in plastic for up to one month.

Thaw it in the fridge overnight, cover it with frosting, decorate, and serve.

Recipe FAQ

What is bûche de Noël?
Bûche de Noël, or Yule log, is a classic French dessert made from a rolled sponge cake with a cream filling, shaped and decorated to resemble a wooden log. An absolute must-serve on Christmas Eve, this beloved cake is cherished in France, Belgium, Luxembourg, Switzerland, and Canadian Quebec.

How do you pronounce bûche de Noël?
Bûche de Noël is pronounced [byʃ də nɔɛl], roughly "boosh duh no-el." It is often spelled buche de noel in English, and you may also see it written bouche de noel or buche noel.

What is another name for Yule log cake?
Yule log cake, also called bûche de Noël, is a French dessert shaped like a Yule log. Other common names include Christmas log, Christmas log cake, holiday log, and holiday log cake.

How do you keep a bûche de Noël from cracking?
Roll the warm sponge in a sugared tea towel right out of the oven, then let it cool in that curled shape so it remembers the roll. Avoid overbaking, since a dry cake cracks more easily when you fill and re-roll it.

Can you make bûche de Noël in advance?
Bûche de Noël is one of those desserts you can make a day in advance. Bake and fill the cake roll one day ahead, refrigerate it loosely covered, and then spread the chocolate ganache and decorate it 1 to 2 hours before serving.

How do you serve bûche de Noël?
Serve the Yule log slightly chilled so the filling stays firm, letting it rest at room temperature for 10 to 15 minutes first. Slice it with a hot, sharp knife to show off the spiral in each piece, and pair it with coffee or hot chocolate.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on January 02, 2019. It has been updated and may differ from what was initially published. It was revised to include improved content and photos.