A Yule Log, or Bûche De Noël, is a traditional French dessert enjoyed during the Christmas season. This festive cake, resembling a log, combines the richness of chocolate sponge cake with the smooth, creamy texture of buttercream. Originating from the ancient custom of burning a yule log during winter solstice celebrations, this dessert brings a touch of history and elegance to your holiday table. Not only is it a visual delight, but it also delivers a decadent taste that will impress your family and friends.
The Yule Log can be a bit intricate to prepare, but the result is worth every effort. This recipe will guide you through each step, ensuring you create a beautiful and delicious Bûche De Noël that will be the centerpiece of your holiday festivities.
Ingredients for Yule Log
For the Sponge Cake:
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
For the Filling:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Decoration:
- Powdered sugar, for dusting
- Fresh holly leaves and berries (optional)
- Chocolate shavings or sprinkles
How to Make Yule Log
1. Prepare the Sponge Cake:
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to grease the paper lightly.
- In a large mixing bowl, beat the eggs with granulated sugar using an electric mixer until thick and pale, about 5 minutes.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg mixture using a spatula, being careful not to deflate the batter.
- Stir in the vegetable oil and vanilla extract until combined.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- While the cake is still warm, roll it up with the towel, starting from one of the short ends. Allow it to cool completely while rolled up to maintain its shape.
2. Make the Chocolate Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed to avoid a sugar cloud.
- Once combined, add heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until light and fluffy, about 3-4 minutes.
- Adjust the consistency with more cream or powdered sugar if needed.
3. Prepare the Filling:
- In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold this whipped cream into the buttercream mixture, reserving a small amount of the buttercream for the outside of the cake.
4. Assemble the Yule Log:
- Unroll the cooled sponge cake and spread an even layer of the filling mixture over the cake.
- Carefully re-roll the cake, peeling off the towel as you go.
- Transfer the rolled cake to a serving platter and trim the ends if necessary to create a clean edge.
5. Frost the Yule Log:
- Using the reserved buttercream, frost the outside of the cake to resemble tree bark. You can use a fork or a special bark pattern tool to create texture.
- Dust with powdered sugar to resemble snow, and garnish with fresh holly leaves, berries, or chocolate shavings if desired.
6. Chill and Serve:
- Refrigerate the Yule Log for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
- Slice and serve chilled, enjoying the festive and delicious treat with family and friends.
About the Main Ingredients
Eggs: Eggs are crucial in the sponge cake recipe as they provide structure and stability. They help to create a light, airy texture in the cake.
Granulated Sugar: Sugar adds sweetness and contributes to the cake’s structure by creating a stable foam with the eggs.
Flour and Cocoa Powder: These dry ingredients give the cake its structure and chocolate flavor. Cocoa powder adds richness and depth.
Unsalted Butter: Used in both the buttercream and the filling, butter provides a creamy texture and rich flavor.
Heavy Cream: Essential for both the filling and the buttercream, heavy cream adds smoothness and helps to whip up the cream to a light, airy texture.
Vanilla Extract: Vanilla enhances the overall flavor of the cake and frosting, making them more aromatic and appealing.
Powdered Sugar: Used in the buttercream and filling, powdered sugar dissolves easily and helps to sweeten and stabilize the mixtures.
Enjoy making and sharing this classic Yule Log recipe as part of your holiday celebrations. It’s not just a dessert; it’s a festive tradition that will bring joy and delight to your table.
