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Classic Yule Log Cake (Bûche de Noël)

A decadent slice of chocolate Yule log cake with layers of chocolate cake and cream filling, topped with chocolate frosting.
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A traditional French Yule log cake recipe, perfect for your holiday celebrations. This rolled chocolate sponge cake with rich chocolate buttercream is a festive centerpiece.

Ingredients

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  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/4 cup warm water
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup milk
  • Chocolate shavings or sprinkles for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, then grease and flour the parchment paper.
  2. In a medium bowl, whisk together the flour, 1/3 cup cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Beat in the warm water and vanilla extract.
  4. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
  5. In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/2 cup granulated sugar and continue beating until glossy.
  6. Gently fold the egg whites into the chocolate batter in two additions until no streaks remain.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, roll up the cake and towel together. Let it cool completely on a wire rack.
  10. To make the frosting, beat the softened butter in a large bowl until creamy.
  11. In a separate bowl, whisk together the powdered sugar and 1/3 cup cocoa powder.
  12. Gradually add the powdered sugar mixture to the butter, alternating with the milk, beating until smooth and creamy. Add more milk if needed to reach desired consistency.
  13. Once the cake is completely cool, carefully unroll it. Spread about 2/3 of the chocolate frosting evenly over the cake.
  14. Reroll the cake tightly, without the towel. Place the rolled cake seam-side down on a serving platter.
  15. Frost the outside of the cake with the remaining chocolate frosting. Use a fork to create bark-like lines. Decorate with chocolate shavings or sprinkles.

Notes

  • For a richer chocolate flavor, use good quality cocoa powder.
  • Ensure your eggs are at room temperature for best results when whipping egg whites.
  • You can add a tablespoon of instant coffee to the batter for a mocha flavor.
  • Chill the cake for at least 30 minutes before slicing to allow the frosting to set.

Nutrition

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