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Traditional Bûche de Noël (French Yule Log Cake)

A rich chocolate Bûche de Noël cake rolled with cream filling, textured to look like bark, on a white plate.
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Make the classic French Christmas log cake, a rolled sponge filled with cream and decorated to look like bark.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chocolate buttercream frosting (for coating)
  • Optional: Chestnut purée for filling

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and thick, about 5 minutes. Beat in the vanilla extract.
  3. Gently fold the sifted flour, cocoa powder, and salt into the egg mixture in three additions, being careful not to deflate the batter.
  4. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
  5. While the cake bakes, lay a clean kitchen towel on your counter and dust it lightly with powdered sugar.
  6. As soon as the cake comes out of the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled shape on a wire rack.
  7. Prepare the filling: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. If using, gently fold in the chestnut purée.
  8. Once cool, carefully unroll the cake. Spread the whipped cream filling (and/or chestnut purée) evenly over the surface, leaving a 1-inch border on one long side.
  9. Reroll the cake snugly, without the towel this time. Place the roll seam-side down on a serving platter.
  10. Use the chocolate buttercream frosting to cover the entire outside of the log. Use a fork or offset spatula to create lines and textures resembling tree bark.
  11. Chill the Bûche de Noël for at least 1 hour before slicing and serving.

Notes

  • For a more authentic look, use a small offset spatula to create deep grooves in the buttercream to mimic bark texture.
  • If you skip the filling, you can use leftover chocolate frosting to pipe small meringue mushrooms on top for decoration.
  • If you are planning your holiday menu, consider how this recipe fits alongside your meal planning needs.

Nutrition

Find it online: https://carlacooking.com/buche-de-noel-amazing-french-log-cake-recipe/