Yule Log Cake
This festive Yule log cake (Bûche de Noël) is a holiday showstopper made from a soft chocolate sponge rolled with fluffy whipped cream and covered in rich chocolate ganache. Decorated to look like a real log, it’s as beautiful as it is delicious perfect for your Christmas table!
Equipment
- Jelly roll pan (10x15 inch)
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Offset spatula
- Clean kitchen towel
- Plastic wrap
- Cooling rack
Ingredients
- Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Frosting:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until thick, and pale and form peaks. Fold in the vanilla extract and the dry ingredients.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, roll it up with a clean towel that has been sprinkled with powdered sugar and let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and then carefully reroll the cake.
- Reroll the cake back up and wrap it in plastic wrap. Refrigerate for 1 hour.
- To make the frosting, mix the softened butter, powdered sugar, cocoa powder, and milk until smooth and creamy.
- Remove the wrap from the rolled cake and place it on your serving plate. Frost the rolled cake with the chocolate frosting, creating a bark-like texture using a fork.
- Decorate as desired and get the snowy look by dusting the cake with confectioner sugar.
Notes
If dough becomes too soft while rolling, pop it back in the fridge for 10–15 minutes. Glaze while cookies are warm for best shine. These cookies improve in flavor after a day perfect for make-ahead baking!