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Classic Showstopper Chocolate Yule Log Cake (Bûche de Noël)

A cross-section of a rich chocolate yule log cake showing the swirl of cream filling, dusted with powdered sugar.
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This recipe guides you through making a traditional chocolate sponge cake rolled with a rich chocolate buttercream, decorated to resemble a rustic log for the holidays.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • For decoration: Powdered sugar, fresh rosemary sprigs, fresh cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and tripled in volume, about 5 to 7 minutes.
  3. In a separate small bowl, whisk together the flour, 1/4 cup cocoa powder, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the eggs. Fold in 1 teaspoon of vanilla extract.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  7. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, carefully roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the buttercream: Beat the softened butter until creamy. Gradually beat in the sifted powdered sugar and 1/2 cup cocoa powder until combined. Beat in the heavy cream and 1 teaspoon vanilla until the frosting is smooth and fluffy.
  9. Once the cake is cool, gently unroll it. Spread about two-thirds of the chocolate buttercream evenly over the surface, leaving a 1-inch border on one long edge.
  10. Reroll the cake tightly, without the towel, starting from the same short end. Place the rolled cake seam-side down on a serving platter.
  11. Use the remaining frosting to cover the entire outside of the log. Use the back of a fork or a knife tip to create bark-like texture marks all over the frosting.
  12. Trim the ends if necessary to make them look like cut branches. Dust lightly with powdered sugar for a snowy effect. Garnish with rosemary and cranberries to resemble holly.
  13. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For a firmer roll, chill the cake briefly before unrolling it.
  • If the cake cracks during rolling, do not worry; the frosting will cover imperfections.
  • You can substitute half the butter in the frosting with softened cream cheese for a tangier filling.

Nutrition

Find it online: https://sundayflavor.com/yule-log-cake-recipe-showstopper/