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Easy Christmas Yule Log Cake — Bûche de Noël decorated to resemble a log.

Easy Christmas Yule Log Cake — Buche de Noel

A delightful French holiday dessert that looks impressive yet is simple to make, featuring a light chocolate sponge cake rolled with filling and decorated to resemble a log.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: European, French
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs These are essential for the sponge lift.
  • 1/2 cup Granulated sugar For sweetness and tender sponge.
  • 1/2 cup All-purpose flour Measure carefully to ensure a light sponge.
  • 1/3 cup Unsweetened cocoa powder Adds chocolate flavor.
  • 1 pinch Salt Enhances overall flavor.
  • 1 tsp Vanilla extract For a warmer chocolate taste.
  • optional 1 tsp Espresso powder For deeper chocolate flavor.
For the Filling
  • 1 cup Whipped cream Can also use chocolate buttercream or ganache.
For the Frosting
  • 1 cup Chocolate ganache or chocolate buttercream Ganache gives a sleek look, buttercream textures well.
For Decoration
  • to taste Powdered sugar, fresh rosemary sprigs, cranberries or pomegranate seeds, chocolate shavings Add simple decorations for a festive look.

Method
 

Preparation
  1. Preheat your oven and prepare your jelly roll pan by lining it with parchment and lightly greasing it.
  2. Whip the eggs and sugar together until pale and fluffy.
  3. Sift in the flour, cocoa powder, and salt, then gently fold into the mixture with vanilla.
  4. Spread the batter evenly in the pan and bake until it springs back when touched.
  5. Sprinkle a clean kitchen towel with cocoa powder and flip the warm cake onto it, carefully remove the parchment, and roll it up while still warm.
  6. Let the rolled cake cool in its rolled shape.
Assembling
  1. Unroll the cake carefully and spread the filling evenly over the surface.
  2. Roll the cake back up without the towel, sealing the filling inside.
Frosting
  1. Frost the cake using chocolate ganache or buttercream.
  2. Drag a fork through the frosting to create a bark-like texture.
  3. Add a diagonal piece on the side, like a branch, and frost over the seam.
Decoration
  1. Dust with powdered sugar for a snowy look and add decorations like rosemary or cranberries.

Notes

The cake can be made ahead by preparing the sponge and rolling it the day before. Store lightly covered in the fridge. Best consumed within 2-3 days. Let it sit at room temperature for better flavor before serving.