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Classic Chocolate Yule Log Cake (Bûche de Noël)

A close-up of a rich chocolate yule log cake, showing the swirl of dark cake and white filling, dusted with powdered sugar.
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Follow these steps to create a traditional chocolate Yule Log Cake, featuring a tender sponge, rich chocolate buttercream, and realistic bark texture for a stunning holiday centerpiece.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the long sides.
  2. In a large bowl, beat the egg yolks with 1/2 cup sugar until pale and thick. Whisk in 1 teaspoon vanilla extract.
  3. Sift the flour and 1/4 cup cocoa powder together over the yolk mixture. Gently fold until just combined. Do not overmix.
  4. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it heavily with powdered sugar.
  8. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled shape on a wire rack.
  9. To make the filling, beat the softened butter until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, alternating with the heavy cream and 1 teaspoon vanilla extract, beating until smooth and fluffy.
  10. Once cool, carefully unroll the cake. Spread the chocolate buttercream evenly over the surface, leaving a 1-inch border on the far edge.
  11. Re-roll the cake tightly, without the towel, starting from the same short end. Wrap the rolled cake tightly in plastic wrap and chill for at least 1 hour to set the shape.
  12. To assemble the log, place the cake seam-side down on your serving platter. Cut a 3-inch piece from one end at an angle to create a branch piece. Place this branch piece on top of the main log, securing it with a dab of buttercream.
  13. Use a fork or a small offset spatula to score the remaining exterior buttercream to resemble tree bark texture.
  14. Dust the entire cake generously with powdered sugar to mimic snow. Slice the ends of the log and branch pieces at an angle to enhance the log look if desired. Chill until ready to serve.

Notes

  • To prevent the sponge from cracking when rolling, ensure the cake is still warm when you first roll it in the towel.
  • If the buttercream seems too soft for decorating, chill it for 10 minutes before applying it to the cake.
  • For a more realistic look, use a small, clean paintbrush to gently feather the scored bark lines.

Nutrition

Find it online: https://delishdreams.com/yule-log-cake-recipe-guide-chocolate-swiss-roll/