There is no Christmas dessert more iconic, or more visually stopping, than the Classic Chocolate Yule Log Cake, or as the French call it, Bûche de Noël. It is the centerpiece that makes everyone gasp when you bring it to the table.
While it looks like a masterpiece from a Parisian patisserie, it is essentially a chocolate sponge roll—a technique that is surprisingly achievable at home. With a tender cake, rich buttercream, and a little artistic fun with a fork to create the “bark,” you can create a holiday tradition that tastes as magical as it looks.
Why You’ll Love This Recipe
- Showstopper Status: It is undeniably the most festive cake you can bake.
- Lighter Than It Looks: The sponge cake uses whipped eggs for lift (no baking powder!), making it airy rather than dense.
- Rich Chocolate Flavor: Packed with cocoa in both the cake and the frosting for double the chocolate.
- Fun to Decorate: Creating the bark texture and adding “snow” is a fun activity to do with kids.
What It Tastes Like
It is a textural delight. The sponge cake is airy, soft, and slightly springy, contrasting beautifully with the dense, smooth, and rich chocolate buttercream. It’s not cloyingly sweet; the cocoa powder provides a deep, slightly bitter note that balances the sugar. It tastes like a sophisticated, giant Ho-Ho or Swiss Roll.
Ingredients & Substitutions
Here is what you need for this traditional Christmas cake:
- Eggs: You need 4 large eggs, separated. The whipped whites provide the structure and lift.
- Sugar: Granulated for the cake, powdered for the dusting and frosting.
- Cocoa Powder: Use unsweetened cocoa powder. Dutch-process gives a darker color, but natural works too.
- Flour: Just a small amount of all-purpose flour stabilizes the cake.
- Butter: Unsalted butter, softened, is the base of the luscious buttercream.
- Heavy Cream: Makes the frosting fluffy and spreadable.
- Vanilla Extract: Essential for flavor.
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly-roll pan and line it with parchment paper. Grease the paper too!
- Whip Yolks: Beat egg yolks with 1/4 cup sugar until thick, pale yellow, and ribbons form. Whisk in vanilla.
- Mix Dry: In a separate bowl, whisk together flour, cocoa, and salt.
- Whip Whites: In a third bowl (ensure it’s clean!), beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
- Fold: Gently fold the yolk mixture into the whites. Then, sift the flour mixture over the top and gently fold that in. Pro Tip: Do not overmix, or you will deflate the air bubbles and get a flat cake.
- Bake: Spread batter evenly into the pan. Bake for 10–12 minutes. The cake should spring back when touched.
- The Hot Roll (Crucial): Immediately turn the hot cake onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment. Roll the cake and the towel up together tightly, starting from the short side. Let it cool completely rolled up.
- Make Frosting: Beat butter, powdered sugar, cocoa, cream, and vanilla until light and fluffy.
- Assemble: Gently unroll the cooled cake. Spread a thin layer of buttercream inside. Re-roll the cake (without the towel).
- Decorate: Frost the outside. Drag a fork through the frosting to resemble bark. Dust with powdered sugar “snow.”
Storage & Freezing
- Fridge: Store the finished cake in the refrigerator for up to 3 days. The flavors meld beautifully overnight.
- Freezing: You can freeze the finished cake (without garnish) for up to 1 month. Wrap lightly in plastic and freeze until hard, then wrap tightly in foil. Thaw in the fridge overnight.
- Serving: Let the cake sit at room temperature for 20 minutes before serving so the buttercream softens slightly.
Frequently Asked Questions
Why did my cake crack? Usually, this happens if the cake was baked too long (becoming dry) or if you waited too long to roll it. It must be rolled while hot and steamy!
Can I use a different filling? Yes! Whipped cream (Chantilly cream) or a hazelnut ganache are popular alternatives to buttercream filling.
Do I need a jelly roll pan? Yes, a 10×15 inch pan with a 1-inch lip is specific for this batter amount. A standard cookie sheet is too big and flat.
Conclusion
This Classic Chocolate Yule Log is more than just a cake; it’s a holiday memory in the making. Don’t be intimidated by the roll—follow the steps, and you will have a stunning Bûche de Noël to crown your Christmas feast.
Did you bake this holiday showstopper? Leave a star rating and tag me in your festive photos!
