Yule Log (Buche de Noel) – Traditional French Cake

Ever wanted to create that showstopping French Christmas dessert that makes everyone gasp? This Yule log recipe (Buche de Noel) looks incredibly impressive but is surprisingly doable! I’ll never forget the first time I served this at our holiday dinner—my guests couldn’t believe I’d made it from scratch. The light chocolate sponge rolled with rich buttercream and decorated to look like real tree bark never fails to steal the show. Trust me, once you master the rolling technique (which is easier than it looks!), you’ll be making this every Christmas.

Prep Time	45 minutes
Cook Time	12 minutes
Total Time	2 hours (including decoration)
Servings	12-15 slices
Difficulty	Medium
Calories	~320 per slice (est.)

How To Make Yule Log Recipe

A. Essential Equipment

Here’s what you’ll need to create your traditional Buche de Noel:

• 15×10-inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Stand mixer or Hand mixer
• Offset spatula for frosting
• Fork for bark texture

B. Ingredients (with Substitution Table)

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• 3/4 cup granulated sugar (divided)
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar for rolling

For the Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

For Decoration (Optional):

• Meringue mushrooms
• Sugared cranberries
• Fresh rosemary sprigs
• Powdered sugar for “snow”

Ingredient	Substitution	Note
Heavy cream	Whole milk	Buttercream will be slightly less rich
Unsalted butter	Salted butter	Omit added salt in recipe
Cocoa powder	Dutch-process cocoa	Creates darker, richer color
Granulated sugar	Caster sugar	Dissolves more easily in eggs
Vanilla extract	Almond extract	Use half the amount—stronger flavor

C. Instructions

Making the Sponge Cake:

1. Preheat your oven to 350°F and line your jelly roll pan with parchment paper, leaving an overhang on the sides. This makes lifting so much easier!
2. In a large bowl, beat egg yolks with 1/2 cup sugar until thick and pale yellow—this usually takes me about 3-4 minutes. You’ll know it’s ready when the mixture forms ribbons that hold their shape for a few seconds.
3. In a separate clean bowl, whip egg whites with salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form. Don’t skip this step—it’s what makes the cake light and rollable!
4. Gently fold the cocoa powder and vanilla into the egg yolk mixture. Then fold in about one-third of the egg whites to lighten it. Carefully fold in the remaining whites until just combined. The batter should look fluffy and airy.
5. Spread the batter evenly in your prepared pan—I use an offset spatula for this. Bake for 10-12 minutes until the cake springs back when lightly touched. Don’t overbake or it’ll crack when rolling!
6. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out, flip it onto the towel. Peel off the parchment paper carefully.
7. Starting from the short end, roll the cake up with the towel inside while it’s still warm. This teaches the cake its shape! Let it cool completely, rolled up—about 30 minutes.

Making the Chocolate Buttercream:

8. Beat softened butter until creamy and pale, about 2 minutes. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Beat until light and fluffy—this takes about 4-5 minutes. Add vanilla and salt, beating until combined.

Assembling Your Buche de Noel:

9. Carefully unroll the cooled cake. It might crack slightly at the edges—that’s totally normal and will be covered with frosting! Spread about one-third of the buttercream evenly over the cake, leaving a 1/2-inch border.
10. Re-roll the cake without the towel this time, using the parchment to help you. Roll it gently but firmly. Place seam-side down on your serving platter.
11. Cut a diagonal slice from one end (about 2 inches) and attach it to the side with buttercream to create a “branch.” This is what makes it look like a real log!
12. Frost the entire log with the remaining buttercream. Here’s my favorite part—drag a fork lengthwise through the frosting to create bark texture. You can also make swirls at the cut ends to look like tree rings.
13. Decorate with meringue mushrooms, sugared cranberries, and rosemary sprigs. Dust with powdered sugar for that fresh-fallen-snow effect. Your festive Yule log cake is ready to impress!

Tips & Notes for Success

Baking Tips

• Room temperature eggs separate more easily but whip better when cold. I separate them cold, then let the whites come to room temperature for 15 minutes.
• The rolling step is crucial—rolling while warm prevents cracking. The towel method has saved me every single time!
• Don’t overbeat the batter after adding egg whites. Fold gently to keep all that air you just whipped in.
• Chill before serving for at least 2 hours. This firms up the buttercream and makes slicing cleaner.

Troubleshooting

• Cake cracked when rolling? Small cracks are normal and get covered with frosting. If it breaks completely, you may have overbaked it or let it cool too much before the first roll.
• Buttercream too soft? Pop it in the fridge for 10 minutes, then rewhip. If it’s too stiff, add a tablespoon of cream at a time.
• Cake stuck to pan? Make sure you generously grease the parchment paper and work quickly when flipping it out.
• Worried about the rolling? Practice makes perfect! My first log cake looked more like a lumpy caterpillar, but it still tasted amazing.

Variations

• Try a coffee buttercream by adding 2 tablespoons of espresso powder to the frosting—pairs beautifully with chocolate!
• Make it white chocolate by using white chocolate ganache instead of chocolate buttercream for an elegant twist.
• Add a raspberry filling by spreading seedless raspberry jam over the cake before adding buttercream.
• Create a mocha version by adding 1 tablespoon instant espresso to the cake batter.
• Go traditional with chestnut buttercream (crème de marrons)—a classic French variation.

Storage & Make-Ahead

• The frosted log can be prepared up to 2 days in advance. Wrap loosely and refrigerate, adding decorations just before serving.
• Unfrosted rolled cake can be frozen for up to 1 month. Thaw in the fridge before frosting.
• Leftover slices keep in the fridge for up to 4 days—if there are any leftovers!

More Related Recipes

Looking for more holiday Yule log inspiration and festive desserts?

• 12 Best Swiss Roll Recipes
• Vanilla Swiss Roll with Fudge Swirl
• Chocolate Peppermint Swiss Roll Recipe
• Red Velvet Cake Roll

Conclusion

This Buche de Noel recipe transforms your holiday table into something truly magical! I promise the wow factor is worth every minute of effort. The combination of light sponge and rich buttercream creates the perfect Christmas log dessert that tastes as incredible as it looks. Give it a try this year—your family will be asking for it every Christmas!

---

Recipe Card