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Yule Log Cake (Bûche de Noël) Recipe

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★★★★★

4.5 from 134 reviews

A classic French Yule Log Cake (Bûche de Noël), featuring a light chocolate sponge rolled with creamy mascarpone filling, covered in a rich whipped chocolate ganache, and decorated to resemble a festive log. Perfect for holiday celebrations, this cake balances a tender crumb with luscious frosting and elegant garnishes.

Ingredients

Scale

For the Sponge Cake

  • 3/4 cup (98g) all-purpose flour
  • 1/3 cup (38g) Dutch process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, separated
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract

For the Filling

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 8 oz (226g) mascarpone cheese, softened but still chilled

For the Chocolate Ganache

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream

For Decoration (Optional)

  • Sugared cranberries
  • Sugared rosemary sprigs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 17×12 inch jelly roll sheet pan with parchment paper, making sure the paper extends at least an inch above the edges on all sides. This will help you lift the cake out easily for rolling later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set aside.
  3. Combine Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and granulated sugar until well combined and slightly thickened.
  4. Add Wet Ingredients: Add the sour cream, melted unsalted butter, and vanilla extract to the egg yolks mixture, whisking until smooth and fully incorporated.
  5. Mix Dry and Wet Ingredients: Gently whisk the dry ingredient mixture into the wet ingredients just until incorporated to form a smooth batter. Set aside.
  6. Whip Egg Whites: In a separate large mixer bowl, beat the egg whites on high speed until stiff peaks form.
  7. Fold Egg Whites into Batter: Carefully fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then gently fold in the remaining egg whites until fully combined, preserving as much air as possible.
  8. Spread and Bake: Pour the batter evenly into the prepared sheet pan and smooth the top. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  9. Roll Cake While Warm: Immediately after removing from oven, lift the cake out using the parchment paper and place on the countertop. Starting from the shorter end, carefully roll the cake up in the parchment paper while still warm to help it hold its shape. Let it cool completely, unrolling and re-rolling multiple times over an hour to prevent cracking and maintain elasticity.
  10. Prepare Filling: In a chilled large bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and salt on high speed until soft peaks form. Add the mascarpone cheese and continue whipping until stiff peaks form. This mixture is your creamy filling.
  11. Fill the Cake: Gently unroll the cooled cake and loosen any sticking edges with an offset spatula along the parchment as needed. Spread the mascarpone filling evenly over the cake, then carefully roll it back up without the parchment paper.
  12. Chill the Rolled Cake: Wrap the cake roll tightly in plastic wrap with the seam side down and refrigerate for at least one hour to firm the filling.
  13. Make Ganache: Place the finely chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream until it just begins to boil, then pour it over the chocolate. Let stand for a few minutes, then whisk gently until smooth. Allow the ganache to cool to room temperature or slightly cooler but not too thin.
  14. Whip Ganache: Transfer the ganache to a large mixer bowl and whip on high speed until it lightens in color and thickens into a spreadable consistency.
  15. Decorate Cake: Using a serrated knife, cut off a diagonal slice about 3 inches long from the cake roll to mimic a log branch. Attach this smaller log to the side of the larger roll using some whipped ganache as glue. Spread the remaining ganache evenly over the entire cake, then use a fork to create bark-like lines on its surface.
  16. Add Final Touches and Serve: Decorate with sugared cranberries and sugared rosemary sprigs for a festive look if desired. Refrigerate the Yule Log until ready to serve, allowing flavors to meld.

Notes

  • When rolling the cake warm, be gentle to avoid cracks. Unrolling and re-rolling during cooling improves elasticity.
  • Sugared cranberries and rosemary add a festive touch: coat cranberries and rosemary sprigs lightly with egg white, then roll in superfine sugar and let dry.
  • The mascarpone filling should be whipped just to stiff peaks to maintain a creamy but stable texture.
  • Use parchment paper to easily lift and roll the cake. Do not skip this step to prevent breakage.
  • For best results, chill the cake after assembly to allow the filling and ganache to firm up for clean slicing.

Keywords: Yule Log Cake, Bûche de Noël, chocolate roll cake, mascarpone filling, holiday dessert, Christmas cake

Find it online: https://flavorsbymaya.com/yule-log-cake-buche-de-noel-recipe/