Name: Elegant Holiday Yule Log Cake (Bûche De Noël)
Prep time: 60 min
Cook time: 16 min
Total time: 256 min
Ingredients: 1 1/3 cups 157g cake flour; 2 Tablespoons 10g cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 6 large eggs (separated); 1 cup 200g granulated sugar, divided; 2 Tablespoons 30ml vegetable oil; 1 1/2 teaspoons pure vanilla extract; 3 Tablespoons 15g cocoa powder; For the Cocoa Hazelnut Whipped Cream; 1 1/2 cups 360ml cold heavy cream; 2 Tablespoons 30ml Frangelico liqueur (optional); 1/4 cup 30g confectioners’ sugar; 1 Tablespoon 5g cocoa powder; 1/2 cup 60g finely chopped hazelnuts (optional); 6 ounces 170g semi-sweet chocolate, finely chopped; 3/4 cup 180ml heavy cream; 1 large egg white (room temperature); Cream of tartar (salt, and granulated sugar (as per article instructions)); 1 ounce 28g semi-sweet chocolate; 1 cup 100g fresh cranberries; 4 –5 rosemary sprigs; 3/4 cup 180ml water; 1 1/4 cups 250g granulated sugar, divided

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The Bûche De Noël, or Yule Log, is the quintessential centerpiece of any festive holiday table. This spectacular dessert is more than just a cake; it is a delicious representation of a classic holiday tradition. This particular recipe features a wonderfully light and tender cocoa sponge cake, which is rolled and filled with a decadent cocoa hazelnut whipped cream. The entire log is then coated in a smooth, rich chocolate ganache and artfully textured to resemble tree bark. For an extra touch of winter woodland charm, the cake is decorated with optional homemade meringue mushrooms and sparkling sugared cranberries and rosemary. Preparing this cake is a labor of love that involves several simple, moving parts, but the impressive final result—a stunning, moist, and festive dessert—is absolutely worth the effort. It is a true showstopper that will bring joy and elegance to your celebration.

Why You’ll Love This:

A Showstopping Presentation: This cake is designed to impress. The classic log shape, the textured ganache “bark,” and the whimsical meringue and cranberry decorations create an unparalleled visual spectacle. It is a centerpiece that requires no further decoration for your holiday table.
Perfectly Moist and Tender: The cocoa sponge cake is incredibly light and flexible, thanks to the use of separated eggs and cake flour. It bakes up thin and moist, making it easy to roll without cracking, and the final result is a wonderfully tender crumb that pairs perfectly with the creamy filling.
Layered Textures and Flavors: The recipe features a harmonious blend of textures: the moist cake, the light and airy whipped cream filling, the smooth, dark ganache, and the crunchy sugared cranberries. The flavors are classic holiday cocoa and vanilla, enhanced by the optional subtle warmth of hazelnut liqueur in the cream.
Ideal for Making Ahead: This cake is a fantastic make-ahead dessert. Several components, including the sugared garnishes, meringue mushrooms, and even the rolled cake, can be prepared days in advance. This allows you to manage your time efficiently during the busy holiday season and minimizes stress on the day of your event.

Perfect Occasion:

The Bûche De Noël is specifically designed for major winter holidays and celebrations. It is the traditional French dessert served on Christmas Eve and Christmas Day, making it the perfect choice to conclude a formal holiday dinner. Its elegance and festive charm also make it an excellent dessert for winter dinner parties, New Year’s Eve gatherings, or any special occasion where you want a visually spectacular, memorable treat. The aroma of cocoa and vanilla that fills your home while you prepare it adds an extra layer of holiday spirit.

Serving and Decoration Tips:

Achieve Realistic Bark Texture: Use the tines of a fork to lightly scrape the surface of the thickened ganache once it has been spread onto the cake. Vary the direction and depth of the lines to mimic the look of natural tree bark for a rustic, realistic finish.
The Whimsical Woodland Scene: The classic garnish for a Bûche De Noël is the simple meringue mushroom. Place them gently on the cake’s surface, and arrange the sugared cranberries and rosemary sprigs to look like fallen snow and greenery for a magical, woodland effect.
Dusting of Snow: Just before serving, lightly dust the entire log, especially the “bark” texture and the decorative elements, with confectioners’ sugar using a fine mesh sieve. This creates the illusion of fresh, fallen snow.
Expose the Cut Ends: For a rustic, authentic look, leave the diagonally sliced ends of the log (the “branch”) exposed without ganache. This reveals the beautiful spiral of the cake and whipped cream filling.

Ingredients:

For the Sugared Cranberries & Rosemary: This simple garnish adds a sparkle and crunch. The fresh cranberries (1 cup) and rosemary sprigs (4–5) are first soaked in a simple syrup made from water (3/4 cup) and part of the granulated sugar (3/4 cup). They are then tossed in the remaining granulated sugar (1/2 cup) to create a crystalized, sparkling finish.
For the Cake: This is a tender and flexible chocolate sponge. The dry ingredients include cake flour (1 1/3 cups), cocoa powder (2 Tbsp, natural or Dutch-process), baking powder (1 tsp), and salt (1/2 tsp). The structure and lift come from large eggs (6), which are separated. The batter is sweetened with granulated sugar (1 cup) and kept moist with vegetable oil (2 Tbsp) and pure vanilla extract (1 1/2 tsp).
For Rolling: You will need 3 Tablespoons of cocoa powder (natural or Dutch-process) for dusting the towel/parchment paper used for rolling the hot cake.
For the Meringue Mushrooms: These delicate, edible decorations require one large egg white and less than 1/8 teaspoon of cream of tartar and a pinch of salt to stabilize the meringue. It is sweetened with granulated sugar (2 Tbsp). Cocoa powder (1/2 tsp) is optional for dusting the tops, and 1 ounce of finely chopped semi-sweet chocolate is used to adhere the tops to the stems.
For the Cocoa Hazelnut Whipped Cream: This light, airy filling uses cold heavy cream (1 1/2 cups), which is sweetened with confectioners’ sugar (1/4 cup) and flavored with unsweetened cocoa powder (1 Tbsp). The addition of Frangelico liqueur (2 Tbsp) is optional but adds a lovely hazelnut depth. Finely chopped hazelnuts (1/2 cup) are sprinkled over the cream for crunch.
For the Ganache Topping: This rich, smooth coating is made from finely chopped semi-sweet chocolate (6 ounces) and heavy cream (3/4 cup).

Instructions:

Step 1: Make the Sugared Cranberries and Rosemary (Start Night Before)
If you are using the sugared garnishes, start them the day before. Place the cranberries and rosemary in a large heatproof bowl. In a medium saucepan, bring the water and ¾ cup of sugar to a simmer over medium heat, whisking until the sugar has completely dissolved. Remove from the heat and cool for 5 minutes. Pour the syrup over the cranberries and rosemary and stir. Cover the bowl and let sit for 15 minutes. Use a slotted spoon to transfer the cranberries and rosemary to a parchment-lined baking sheet and let them dry, uncovered, for 1 hour. Toss the dried fruit and herbs in the remaining ½ cup of sugar until fully coated. Place them back on a clean parchment-lined sheet and allow them to dry for at least 1 hour at room temperature or in the refrigerator. Store them covered and chilled for up to 3 days.

Step 2: Prepare the Cake and Batter
Preheat your oven to 350°F (177°C). Prepare a 12×17-inch baking pan by spraying or greasing it lightly so the parchment paper adheres. Then, line the pan with parchment paper, allowing the paper to overhang on the edges for easy release. Spray or grease the parchment paper itself; this is key to prevent sticking and cracking. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Set aside. In a clean stand mixer bowl (or large bowl using a hand mixer), beat the egg whites and ½ cup of sugar on high speed for 4-5 minutes or until stiff peaks form. Transfer the meringue to another bowl. In the now-empty mixing bowl, combine the egg yolks, remaining sugar, oil, and vanilla extract. Beat on high speed for 3-4 minutes until the mixture is thickened and light in color. Add half of the whipped egg whites to the egg yolk mixture and beat on low speed for 10 seconds. Repeat with the remaining egg whites. Add half of the flour mixture and beat on low or fold gently until just combined. Repeat with the remaining flour mixture. Work quickly and gently to avoid over-mixing and deflating the egg whites. The batter will be very light.

Step 3: Bake the Cake and Prepare to Roll
Spread the batter evenly into the prepared pan. Gently bang the pan on the counter a couple of times to pop any air bubbles. Bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Avoid over-baking the cake, as this is the primary cause of cracking. As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Use a fine mesh sieve to generously dust this surface with the 3 tablespoons of cocoa powder (for rolling). Once the cake is out of the oven, quickly run a knife around the edges to loosen it. Immediately invert the hot cake onto the prepared parchment or towel. Carefully peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, tightly and gently roll the hot cake up with the parchment/towel inside. Allow the cake to cool completely rolled up in the parchment/towel, about 3 hours at room temperature, or place it in the refrigerator to speed up the process.

Step 4: Make the Meringue Mushrooms
Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper. In a completely clean, residue-free large bowl, beat the egg white, cream of tartar, and salt together on high speed until foamy. With the mixer running, slowly add the sugar and beat until stiff glossy peaks form. Fit a piping bag with a round tip (like Wilton 2A). Pipe quarter-sized circles (the mushroom tops) and 1-inch tall cones (the stems). You should have enough batter for about 16 mushrooms. Lightly dust the mushroom tops with cocoa powder using a fine mesh sieve, if desired. Bake for 2 hours without opening the oven door. Turn off the oven and let the meringues sit inside the cooling oven for 20 minutes before removing and cooling completely. Once cool, melt the 1 ounce of chocolate. Adhere the mushroom stems to the tops using a dot of melted chocolate. Let the chocolate cool and harden, about 1 hour.

Step 5: Make the Whipped Cream Filling and Assemble the Log
Remove the cooled cake roll from the refrigerator and let it sit on the counter for a few minutes while you prepare the filling. In a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners’ sugar, and cocoa powder on medium-high speed until medium to stiff peaks form. Gently and very slowly unroll the cake. Spread the whipped cream evenly on top, leaving about a ½ inch border around the cake. Sprinkle the chopped hazelnuts on top. Gently roll the cake back up, without the parchment/towel this time. Carefully place the finished log on a cutting board or serving platter. Dust the exterior of the cake with a little cocoa powder if it looks moist. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.

Step 6: Make the Ganache and Decorate
Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Slowly stir until completely combined and smooth. The ganache will be thin. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to allow it to thicken to a spreadable consistency. Remove the rolled cake from the refrigerator. Diagonally slice a 3-4 inch section off one end. Place the angled side of this section against the side of the main log roll, forming a branch. Slowly pour and spread the thickened ganache all over the top and sides of the cake. Use a fork to make textured lines resembling tree bark. Decorate with the meringue mushrooms, sugared cranberries and rosemary, and a final dusting of confectioners’ sugar just before serving. Cover leftover cake and store in the refrigerator for up to 3 days.

Make Ahead Options

This Bûche De Noël is designed to be made in stages, making it an excellent dessert for the busy holiday season. You can prepare the Sugared Cranberries and Meringue Mushrooms up to 3 days in advance; ensure they are stored in airtight containers at room temperature (meringues) or chilled (cranberries). The Cocoa Sponge Cake can be baked, rolled, and stored in the refrigerator, wrapped tightly, up to 1 day in advance. The Cocoa Hazelnut Whipped Cream can be made the day before and stored in the refrigerator; whisk it briefly before spreading. The final log, coated in ganache, can be assembled and chilled up to 1 day before serving. Add the final garnish (meringues, cranberries, and powdered sugar) just before you are ready to present the cake.

Storage Tips for Bûche De Noël

Refrigerator: Due to the fresh whipped cream and cream cheese filling, the assembled log must be stored in the refrigerator. Cover it loosely with plastic wrap to prevent the ganache from sweating or absorbing refrigerator odors. It will stay fresh and delicious for up to 3 days.
Freezer (Unfilled Cake): You can freeze the baked, unfilled sponge cake. Once cool, wrap it tightly in plastic wrap (while it is still rolled up) and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before gently unrolling and filling. Do not freeze the cake once it has been filled or frosted.
Meringue Mushrooms: Store these in an airtight container at room temperature, away from moisture, for up to 1 week. If they become sticky, the humidity is too high.

Tips for the Perfect Yule Log

Don’t Overbake the Cake: This is the most critical step. Overbaking causes the sponge to dry out, making it rigid and prone to cracking when rolled. The cake is done when it springs back lightly when touched, not when it is completely firm.
Roll While Hot: The cake must be rolled immediately after coming out of the oven, while it is still hot and pliable. This trains the cake to hold the round shape and prevents cracking later when you add the filling.
Use Room Temperature Eggs: For the best volume and stability in the sponge cake, ensure your eggs are at room temperature before separating them. This allows the egg whites to whip up higher and the yolks to emulsify better.
Chill the Ganache: The ganache must be thickened before you pour and spread it. If it is too warm or thin, it will simply run off the cake. Chill it in the refrigerator for 30–60 minutes, stirring occasionally, until it reaches a spreadable, pudding-like consistency.
Handle Meringues Carefully: Meringue is fragile and dissolves quickly in moisture. Assemble the mushrooms only when they are completely cool, and add them to the final cake just before serving.

Yule Log Variations & Substitutions:

Different Filling: Substitute the cocoa hazelnut whipped cream with a classic vanilla buttercream, mocha buttercream, or a rich chocolate mousse.
Nut-Free Option: Omit the Frangelico liqueur and replace the hazelnuts with finely chopped toasted almonds or crushed chocolate cookies, or omit nuts entirely.
Simple Icing: For a faster finish, dust the log with cocoa powder and omit the ganache. For a white log, coat the cake in a vanilla buttercream instead of ganache, and dust with powdered sugar.
Spice-Infused Cake: Add 1 teaspoon of instant espresso powder or a pinch of ground cinnamon to the cake batter for a warmer, spicier flavor profile that complements the cocoa.

What to Serve with Bûche De Noël:

The richness of the Bûche De Noël is best balanced by simple, slightly bitter, or aromatic beverages. A strong cup of black coffee or espresso is the classic pairing, as the bitterness of the coffee cuts through the sweetness of the ganache and filling. Alternatively, a mug of warm mulled wine or spiced cider offers a cozy, aromatic complement. For a sophisticated finish, serve a small glass of a deep, dark dessert wine like Port or a classic liqueur like Amaretto to enhance the cocoa and hazelnut notes.

Bûche De Noël FAQs:

Why did my cake crack when I unrolled it?
The cake cracked either because it was over-baked (making it dry and brittle) or because it was not rolled immediately while it was still hot. Always remove the cake right when it is done, and roll it tightly with the towel/parchment to train it to hold the shape while it cools.
Can I make this cake without a stand mixer?
Yes, you can. You will need a strong handheld electric mixer for whipping the egg whites to stiff peaks and for making the whipped cream and ganache. The method for whipping egg whites is the most physically demanding part.
What is cake flour and can I substitute it?
Cake flour is a finely milled, low-protein flour that creates a very tender, soft cake crumb. You can substitute it by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing that with 2 tablespoons of cornstarch. Sift this mixture several times to ensure it is fully aerated.
Is the Frangelico necessary?
No, the Frangelico liqueur is completely optional. It adds a lovely hazelnut flavor. If you wish to omit it, replace the 2 tablespoons of Frangelico with 2 tablespoons of whole milk or cold coffee for flavor.
How do I know the meringue is done?
The meringues are done when they are dry to the touch and sound hollow when tapped. The exterior should be firm and the inside should be crisp. The oven temperature is very low, designed to dry the meringues rather than cook them. Always let them sit in the cooling oven after the baking time is up.