Best Chocolate Yule Log Cake Bûche de Noël Recipe

Name: Chocolate Yule Log Cake
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 2 h
Cuisine: French
Ingredients: 4 large eggs for providing structure and lightness to the sponge; 1 cup granulated sugar for sweetening the batter and helping with volume; 1/3 cup unsweetened cocoa powder for delivering deep chocolate flavor to the roulade; 1/2 cup all-purpose flour for giving the cake its tender crumb; 1 tsp vanilla extract for adding aromatic warmth to the batter; 1 cup heavy whipping cream for forming the fluffy, stable filling; 1/4 cup powdered sugar for sweetening and stabilizing the whipped cream filling; 1 tsp vanilla extract for enhancing the cream’s flavor profile; 1 cup unsalted butter, softened for creamy, spreadable chocolate buttercream frosting base; 2 cups powdered sugar for thickening and sweetening the frosting; 1/2 cup semi-sweet chocolate, melted for intensifying the chocolate richness in frosting; powdered sugar for preventing sticking and creating snowy effect; parchment paper for lining the jelly roll pan

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Why You'll Love This Chocolate Yule Log Cake

This chocolate yule log cake, also called a bûche de Noël, brings holiday magic to your table with its rolled sponge and creamy filling. Home cooks and baking enthusiasts appreciate its festive look without too much fuss. Busy parents find it perfect for gatherings since it serves 8-10 people.

Picture a soft chocolate cake layer that rolls easily around a light whipped cream filling, all covered in textured chocolate frosting that mimics tree bark. Add simple decorations like powdered sugar snow, and you have a showstopper. For more inspiration on a traditional buche de noel recipe, check out classic approaches.

Ease of preparation: Whip up this yule log recipe in about 1.5 hours active time, plus chilling. No special tools needed beyond a jelly roll pan and mixer. The steps build confidence even for beginners, with quick baking at 350°F for 12-15 minutes.

Health benefits: Dark chocolate in the frosting offers antioxidants, mood-boosting compounds, and heart-friendly flavonoids. Learn more about the benefits of a healthy relationship with chocolate. Use whipped cream sparingly for lighter indulgence, and adapt for lower sugar.
Versatility: Switch to gluten-free flours or vegan creams to fit dietary needs. Students or seniors can scale it down, while food enthusiasts experiment with flavors like coffee or chestnut.
Distinctive flavor: Rich cocoa sponge meets silky vanilla cream, topped with ganache-like frosting. The contrast of light cake and decadent exterior creates balanced joy, ideal for Christmas log cake moments.

This recipe suits working professionals prepping ahead and newlyweds hosting dinners. Its charm lies in simple joy, turning ordinary baking into holiday memories. Travelers can pack slices for on-the-go treats.

"The chocolate yule log cake captures French tradition in every bite, making your celebrations unforgettable." – Baking tradition

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Jump To

1. Why You'll Love This Chocolate Yule Log Cake
2. Essential Ingredients for Chocolate Yule Log Cake
3. How to Prepare the Perfect Chocolate Yule Log Cake: Step-by-Step Guide
4. Protein and Main Component Alternatives
5. Vegetable, Sauce, and Seasoning Modifications
6. Mastering Chocolate Yule Log Cake: Advanced Tips and Variations

7. How to Store Chocolate Yule Log Cake: Best Practices
8. FAQs: Frequently Asked Questions About Chocolate Yule Log Cake
9. Chocolate Yule Log Cake

Essential Ingredients for Chocolate Yule Log Cake

Gather these items for your chocolate yule log cake recipe. Each plays a key role in texture and taste.

Main Ingredients:

4 large eggs – Provide structure and lightness to the sponge through whipping.
1 cup granulated sugar – Sweetens the batter and helps with volume when beaten with eggs.
1/3 cup unsweetened cocoa powder – Delivers deep chocolate flavor to the roulade.

1/2 cup all-purpose flour – Gives the cake its tender crumb without heaviness.
1 tsp vanilla extract – Adds aromatic warmth to the batter.
1 cup heavy whipping cream – Forms the fluffy, stable filling for rolling.

1/4 cup powdered sugar – Sweetens and stabilizes the whipped cream filling.
1 tsp vanilla extract – Enhances the cream's flavor profile.
1 cup unsalted butter, softened – Base for creamy, spreadable chocolate buttercream frosting.

2 cups powdered sugar – Thickens and sweetens the frosting smoothly.
1/2 cup semi-sweet chocolate, melted – Intensifies the chocolate richness in frosting.
Powdered sugar for dusting – Prevents sticking and creates snowy effect.

Parchment paper – For lining the 15×10-inch jelly roll pan to ensure easy release.

Special Dietary Options:

Vegan: Replace eggs with 4 tbsp aquafaba or flax eggs (1 tbsp flax + 3 tbsp water each); use coconut cream instead of heavy cream; swap butter for vegan margarine.
Gluten-free: Substitute all-purpose flour with almond flour or a 1:1 gluten-free blend.

Low-calorie: Reduce sugar to 3/4 cup in batter; use Greek yogurt whipped with a touch of stevia for filling; lighten frosting with half butter, half Greek yogurt.

Ingredient Category	Standard Amount	Dietary Swap
Sponge Base	4 eggs, 1 cup sugar	Aquafaba for vegan
Filling	1 cup heavy cream	Coconut cream
Frosting	1 cup butter	Vegan spread

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How to Prepare the Perfect Chocolate Yule Log Cake: Step-by-Step Guide

First Step: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhangs for easy handling. Grease lightly with butter or spray. This setup prevents sticking and ensures the sponge releases perfectly for rolling in your easy yule log cake recipe. Measure all ingredients mise en place to keep things smooth, about 10 minutes prep.

Second Step: Make the Chocolate Sponge Batter

In a large bowl, whisk 4 eggs and 1 cup granulated sugar with an electric mixer on high speed until pale, tripled in volume, and reaches ribbon stage, about 5 minutes. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and gently fold with a spatula to keep air in. Add 1 tsp vanilla extract last. Spread batter evenly in the pan, smoothing to 1/4-inch thickness. Tap pan to release bubbles. This creates the light, flexible base for your French chocolate yule log.

Third Step: Bake the Sponge

Bake for 12-15 minutes until the top springs back when touched and edges pull from sides. Do not overbake to avoid cracks. While hot, dust a clean kitchen towel generously with powdered sugar. Invert the pan onto the towel, peel off parchment carefully. Roll the sponge with towel from short end, like a jelly roll. Cool completely, about 30-60 minutes. Rolling warm sets the shape.

Fourth Step: Prepare the Whipped Cream Filling

Chill a bowl and beaters. Whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla to stiff peaks, about 3 minutes. Avoid overbeating to prevent butter. This light filling contrasts the chocolate, making the bûche de noël cake recipe irresistible. For variations, add espresso powder.

Fifth Step: Assemble the Roll

Unroll cooled sponge gently. Spread whipped cream evenly, leaving 1-inch border. Reroll without towel, using it to lift. Wrap in plastic and chill 30 minutes to firm for frosting. This step takes practice but yields pro results.

Sixth Step: Make Chocolate Buttercream Frosting

Beat 1 cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in 1/2 cup melted, cooled semi-sweet chocolate. Whip to fluffy consistency, 3-4 minutes. If too soft, chill 15 minutes. This covers your holiday yule log dessert beautifully.

Seventh Step: Frost and Decorate

Trim ends of log for neat look. Spread frosting all over, using a fork to create bark texture. Add meringue mushrooms (bake meringue drops), powdered sugar snow, and edible holly. Chill 2 hours minimum. Slice to serve 8-10.

Final Step: Serving and Enjoyment

Let sit at room temp 30 minutes before slicing. Pairs with coffee or eggnog. Total time: 1.5 hours active + chilling. Store as below.

Expand with photos or videos for your blog. Common tweaks include nut dustings.

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Protein and Main Component Alternatives

For the egg-based sponge, key "protein" here means structure providers. Swap eggs for aquafaba (from chickpeas) at 3 tbsp per egg for vegan lift. Use silken tofu blended smooth, 1/4 cup per egg, for moisture. Almond flour replaces flour 1:1 for nutty, low-carb base. Cocoa can be carob powder for caffeine-free. These keep the chocolate roulade intact for diet-conscious eaters.

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Vegetable, Sauce, and Seasoning Modifications

No veggies traditionally, but puree 1/2 cup cooked beets into batter for natural color and moisture, or zucchini for hidden nutrition. Filling sauce: swap vanilla cream for chestnut puree or coffee-infused ganache. Seasonings: add cinnamon or orange zest to batter, peppermint extract to frosting. For low-sugar, sugar-free syrups. These mods suit seasons or preferences in your christmas log cake.

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Mastering Chocolate Yule Log Cake: Advanced Tips and Variations

Pro Cooking Techniques

Beat eggs to exact ribbon stage: lift beaters, batter falls in ribbons. Sift dry ingredients twice for no lumps. Roll sponge twice if needed to train shape. For perfect forks marks, chill frosted log 10 minutes first.

Flavor Variations

Mocha: add 1 tbsp espresso to batter and filling. Chestnut: mix puree into cream. Try raspberry jam layer under cream. Link to our triple chocolate cake for more ideas.

Presentation Tips

Cut diagonal slices for ends to stack as knots. Pipe "knots" with extra frosting. Fresh rosemary mimics pine.

Make-Ahead Options

Freeze sponge up to 1 month. Assemble day before. Perfect for busy schedules.

Check Hershey's chocolate cake for similar frosting tricks.

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How to Store Chocolate Yule Log Cake: Best Practices

Handle your chocolate yule log right to keep it fresh.

Refrigeration: Cover loosely, store up to 5 days at below 40°F. Cream filling stays safe.

Freezing: Wrap assembled log in plastic and foil, freeze 1-2 months. Thaw in fridge overnight. Freeze slices individually.
Reheating: No need; room temp 30-60 minutes softens frosting. Avoid microwave to prevent melting.
Meal prep: Bake multiples, freeze sponges. Decorate fresh for events.

Transport in cooler. This maintains moisture and look.

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FAQs: Frequently Asked Questions About Chocolate Yule Log Cake

What is a chocolate yule log cake?

A chocolate yule log cake, also known as Bûche de Noël, is a classic French Christmas dessert shaped like a yule log. It features a soft chocolate sponge cake rolled around a creamy filling, typically chocolate buttercream or whipped cream with a hint of coffee or chestnut. The outside is coated in rich chocolate frosting textured to look like bark, then decorated with meringue mushrooms, powdered sugar “snow,” and edible holly leaves. This festive treat serves 8-10 people and takes about 1.5 hours to prepare, plus chilling time. It’s naturally gluten-free adaptable with almond flour and dairy-free friendly using coconut cream. Perfect for holiday tables, it combines light cake with decadent frosting for balanced indulgence.

How do you make a chocolate yule log cake step by step?

Start by preheating your oven to 350°F (175°C) and lining a 15×10-inch jelly roll pan with parchment. Whisk 4 eggs and 1 cup sugar until tripled in volume (5 minutes), fold in 1/3 cup cocoa powder, 1/2 cup flour, and 1 tsp vanilla. Spread batter evenly, bake 12-15 minutes until springy. Dust a towel with powdered sugar, invert cake onto it, peel parchment, and roll up to cool. For filling, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla. Unroll cake, spread filling, reroll. Frost with chocolate buttercream (1 cup butter, 2 cups powdered sugar, 1/2 cup melted chocolate). Texture with a fork, add decorations, and chill 2 hours. Slice to serve—yields 10 servings.

Can you make a chocolate yule log cake ahead of time?

Yes, a chocolate yule log cake is ideal for making ahead. Assemble and frost it up to 2 days in advance: after rolling and frosting, wrap tightly in plastic wrap and refrigerate. This allows flavors to meld, making the cake moister. For longer storage, freeze the unbaked rolled sponge (up to 1 month) or fully assembled log (up to 1 week)—thaw overnight in the fridge before decorating. Avoid freezing after meringue mushrooms, as they soften; add them fresh. Bring to room temperature 1-2 hours before serving for best texture. This prep saves holiday stress, and pro tip: dust with fresh powdered sugar just before guests arrive for that snowy look.

What are common mistakes to avoid when making a chocolate yule log cake?

Overbaking the sponge is the top issue—bake only until it springs back, about 12-15 minutes at 350°F, to prevent cracking when rolled. Not cooling the cake fully before filling leads to squishing; let it rest 30 minutes rolled in a towel. Under-whipping eggs results in a dense cake—beat to ribbon stage for airiness. For frosting, use softened butter (not melted) for spreadable consistency; chill 15 minutes if too soft. Don’t skip parchment paper in the pan, or the cake sticks. Finally, roll while warm but fill when cool. These fixes ensure a crack-free, professional-looking log every time.

How should you store a chocolate yule log cake?

Store a finished chocolate yule log cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 5 days. The cream filling requires cool temps below 40°F to stay fresh and prevent spoilage. For best taste, let it sit at room temperature 30-60 minutes before serving to soften the frosting. Freeze slices individually wrapped in plastic and foil for up to 2 months—thaw in fridge overnight. Avoid direct sunlight or heat, which melts chocolate. If transporting, use a chilled cooler bag. This keeps the cake moist and decorations intact for holiday enjoyment.

Yule Log Cake Bûche de Noël Recipe