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Yule Log Cake (Bûche de Noël)


Yule Log Cake (Bûche de Noël)


For the Cake:

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

For Decoration:

  • Fresh cranberries
  • Fresh herbs (like thyme or rosemary)
  • Powdered sugar for dusting


1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then grease the parchment paper as well.
  • In a large bowl, beat the egg yolks and granulated sugar together until thick and pale.
  • In another bowl, sift together the flour, cocoa powder, and salt.
  • Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
  • In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
  • Gently fold the egg whites into the cocoa mixture, one-third at a time, until fully incorporated.
  • Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when touched.
  • Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Allow it to cool completely.

2. Prepare the Filling:


  • In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Unroll the cooled cake and spread the whipped cream evenly over the surface. Carefully re-roll the cake without the towel.

3. Prepare the Frosting:

  • In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth.
  • Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
  • Spread the frosting over the outside of the cake roll, using a fork to create a bark-like texture.

4. Decorate:

  • Garnish the cake with fresh cranberries and fresh herbs like thyme or rosemary to give it a festive look.
  • Dust with powdered sugar to resemble snow.


  • When rolling the cake, be gentle to avoid cracking. Rolling it in the towel while it’s still warm helps to shape it without breaking.
  • You can add a touch of instant coffee to the frosting for a mocha flavor.
  • This cake can be made a day in advance and stored in the refrigerator. Just be sure to bring it to room temperature before serving.

Enjoy your festive and delicious Yule log cake!



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