Print

Perfect Yule Log Cake Recipe (Easy Bûche de Noël for Christmas)

Yule Log Cake - featured image
Print Recipe

This festive Yule Log Cake features a soft chocolate sponge, creamy espresso filling, and rich ganache frosting, making it a showstopper dessert for Christmas gatherings. Easy to prepare and endlessly customizable, it’s a holiday tradition that brings comfort and joy to every table.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 2/3 cup (85g) all-purpose flour (or gluten-free blend)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp espresso powder (optional)
  • 2 tbsp whole milk (or non-dairy alternative)
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/3 cup (40g) powdered sugar
  • 1 tsp espresso powder (optional)
  • 1 tsp vanilla extract
  • 1/2 cup (115g) mascarpone or cream cheese
  • 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp unsalted butter, softened
  • Pinch of salt
  • Powdered sugar (for dusting)
  • Fresh berries, holly sprigs, or edible flowers (optional)
  • Chocolate shavings or meringue mushrooms (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper, leaving an overhang. Lightly grease the paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes until tripled in volume and pale.
  4. Gently fold dry ingredients into the whipped eggs. Add milk and vanilla, mixing until just combined.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes, until cake is set and springs back when touched.
  6. Immediately turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll cake (short end to short end) with towel inside. Let cool completely.
  7. In a cold bowl, whip heavy cream, powdered sugar, espresso powder, vanilla, and mascarpone until thick and spreadable (about 2-3 minutes).
  8. Carefully unroll cooled cake. Spread filling evenly, leaving a ½-inch border. Gently re-roll cake (without towel). Transfer seam-side down to a serving platter.
  9. Heat heavy cream until steaming, then pour over chocolate and butter in a bowl. Let sit 1 minute, then stir until smooth. Cool until spreadable (about 10 minutes).
  10. Spread ganache over cake log, using an offset spatula. Drag fork tines over the surface for a bark effect. Dust with powdered sugar, add berries, and decorate as desired.

Notes

For best results, roll the sponge while warm to prevent cracks. Use high-quality chocolate and cocoa for deeper flavor. The cake can be made gluten-free or dairy-free with simple substitutions. Decorate with berries, edible flowers, or meringue mushrooms for a festive look. Store leftovers tightly wrapped in the fridge for up to 4 days or freeze slices for longer storage.

Nutrition

Keywords: Yule Log Cake, Bûche de Noël, Christmas dessert, chocolate sponge, holiday baking, ganache, festive cake, easy recipe

Find it online: https://yumyep.com/perfect-yule-log-cake-recipe-easy-b-u-che-de-no-e-l-for-christmas/