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Classic Yule Log (Bûche de Noël)

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Create a stunning and delicious Yule log cake, a festive centerpiece for your holiday table. This recipe guides you through making a tender sponge cake, rolling it perfectly, and decorating it to resemble a charming winter log.

Ingredients

Scale
  • 4 large eggs, separated
  • 120g granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 120g all-purpose flour
  • 30g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 120ml milk
  • 150g unsalted butter, softened
  • 100g powdered sugar
  • 50g unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • 150ml heavy cream
  • Meringue mushrooms, powdered sugar, and fresh rosemary sprigs for decoration

Instructions

  1. Preheat your oven to 180°C (350°F). Grease and flour a 33×43 cm (13×17 inch) jelly roll pan. Line with parchment paper, leaving an overhang.
  2. In a large bowl, beat egg yolks with 80g of granulated sugar until pale and thick. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, 30g cocoa powder, baking powder, and salt.
  4. In a small saucepan, warm the milk until just simmering.
  5. Gradually add the warm milk to the egg yolk mixture, whisking constantly.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 40g of granulated sugar and beat until stiff, glossy peaks form.
  8. Gently fold the egg whites into the batter in two additions until no streaks remain.
  9. Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  11. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  12. Starting from one short end, tightly roll up the warm cake with the towel. Let it cool completely on a wire rack.
  13. For the chocolate buttercream: Beat softened butter until creamy. Gradually add powdered sugar and 30g cocoa powder, beating until smooth. Stir in espresso powder if using.
  14. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the buttercream mixture.
  15. Once the cake is completely cool, carefully unroll it. Spread the chocolate buttercream evenly over the cake, leaving a small border.
  16. Reroll the cake tightly, this time without the towel.
  17. Frost the outside of the rolled cake with the remaining chocolate buttercream, creating a bark-like texture with a spatula or fork.
  18. Decorate with meringue mushrooms, a dusting of powdered sugar for snow, and fresh rosemary sprigs for a festive touch.

Notes

  • To prevent the cake from cracking, ensure you roll it while it’s still warm.
  • For a mocha filling, add a teaspoon of instant espresso powder to the buttercream.
  • You can prepare the meringue mushrooms and buttercream a day in advance.

Nutrition

Find it online: https://carlacooking.com/yule-log-christmas-masterpiece/